Despite the weather which is pretty much improving, to say the least, I am a bit tied up with the challenge stuffs we've been running for the club. I find myself in a midst of nailing my rear on a seat with eyes goggled to the screen, reading everyone's entry (-ies). It's a bit of a work for me because I am not really enjoying being in front of the computer for longer than 15-20 minutes while there are much work to do in the garden and farm. Hence, this can be quite fun if there shall be somebody is helping me out. But, this is my turn and I am paying for it. So here I am.
I also have promised myself to submit an entry for Scott's ITB: Fruit and Nuts season. With an update from the orchard, it is close to the time we're enjoying the nashi blooms again. Last year, the pears orchard did not give us anything. Perhaps it was the hard-pruned we'd done for the trees followed by the removal of a few trees. I think this Summer can be a lot different. We'll enjoy a lot more fruits, it's promising.
Right now, we're still enjoying citrus and pretty much using them more in the kitchen. I made this almond and orange cake to suit the theme Scott has chosen for In The Bag event.
Almond and Orange Cake
Source: Donna Hay magazine. Winter, Issue 28.
3/4 cup caster sugar
170g unsalted butter, softened
1 Tbs finely grated orange rind
1 1/2 Tbs orange juice
3/4 cup plain flour, sifted
3/4 tsp baking powder, sifted
2/3 almond meal
thick cream to serve
2 cups castes sugar, extra
1 cup water
1/4 cup orange juice, extra
Preheat the oven to 170C. Prepare the cake tin. I grease and flour the tin. Don't have a bundt tin, but I have this fancy cake tin I brought from Indonesia as a gift from a friend. Make syrup by putting everything in a saucepan and heat until boiling, cook until thicken.
Make the cake by beating the sugar, butter and orange rind until light and creamy. Add in eggs one at a time and beating well while adding in, add in orange juice, beat again until well mixed. Fold in the flour sifted with baking powder which I did 3 times, mix well and then add in the almond meal. Spoon into the cake tin, level and then bake for 45 minutes, when you test with the skewer, it won't bring any batter out with it. Cool in the tin for 5 minutes and then transfer it on to a wire rack. Serve with orange syrup and a dollop of thick cream.