- From Germany comes a new favourite blog; The Wednesday Chef.
- High Heels and Frijoles promises that toblerone and bacon pancakes are a good idea. They sound weird but do look good…
- Another almond cake here by Trotski Ash, this one scented with lavender.
- Pain-au-chocolate-cinnamon-rolls? Zut alors that sounds good.
- I’d like my Sunday lunch to look like this, and wouldn’t mind a slice of that almond cake either.
- Iced vovo cake, from a gorgeous baking blog out of Sydney.
- Nourish Me and Hugo and Elsa are two new blogs I’ve been enjoying this week.
- This post from Emerson Merrick would inspire anyone to dry their own herbs. Beautiful photography.
- Speaking of great photography, The Yard is an ever-changing source of amazing images.
- Anyone interested in organising a Food Swap here in Orange? Such a great idea.
- Sous Chef Series is a great American website profiling ‘the chefs behind the chefs’.
- Sesame and ginger chickpea cakes for lunch tomorrow?
My writing elsewhere this week
Thai chicken and lettuce cups for Village Voices
Yesterday on JustB, A warm lamb salad with pea and feta hummus
Tomato, chilli and clam pasta for Village Voices
A new story about egg producer Todd Fergusson for One Farm Day
Blood orange and almond cake with sheep milk’s yogurt and gratuitous edible flowers
This cake is a lovely, orange-y and gluton-free version of a lemon almond cake featured a couple of months ago and is made extra special thanks to a topping of tangy sheep’s milk yogurt produced by Pecora Dairy.
200g softened butter
200g caster sugar
zest and juice of 2 blood oranges
zest of one lemon
200g almond meal
1 1/2 tsp baking powder
1 cup sheep’s milk yogurt
1 blood orange, sliced into segments
edible flowers to serve
Preheat the oven to 180C and grease and line a loaf tin. Rub the caster sugar and zest of the oranges and lemon between your fingers until you have a fragrant, yellow mixture. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. In a separate bowl, mix the baking powder and almond meal together. Fold this into the creamed egg and sugar, add the juice of the two oranges and mix gently. Spoon batter into prepared cake tin and smooth the top. Bake for 35 minutes or until the cake is golden and a skewer comes out clean. Let cool and then top with the yogurt, scatter over the blood orange segments and the flowers if you have some.
Hey Sophie! I made your Blood Orange & Almond cake for a picnic today and it was a show-stopper. It was the perfect balance of sweet/ moist/ tangy and spongy. I was in cake heaven! Thanks for the lovely recipe. Lx
Local is Lovely says
Hi Lisa – so glad you liked the cake, it’s a yummy one! I must stop posting almond cakes though…am a bit addicted!
Hope all well with you guys.