Orange and Almond & Lemon Cake

When I started at my current company, I was the tenth employee. We have now doubled in size, so when everyone’s in the office, one cake isn’t enough.

As I had some Seville oranges left over from making marmalade, I decided that I wanted to make some sort of orange cake. A quick look at the The Observer’s The 20 best cake recipes and there was a recipe for Claudia Roden’s classic Orange and Almond Cake.

I didn’t fancy making two of them, so decided to find a complimentary cake. As oranges and lemons are made for each other, I plumped for Rose Elliot’s Lemon cake from her book Fast, Fresh and Fabulous (which has since been renamed the Low-GI Vegetarian Cookbook). The two cake recipes are pretty much identical, except for the citrus fruit used.

There is only one downside to these recipes, which is the boiling of the fruit, it takes ages. Other than that, they’re pretty easy to make. A quick dusting with icing sugar when they’ve cooled and they’re ready to go, accompanied by a pot crème fraîche.

You’ll notice, however, that they didn’t look the same. Claudia Roden’s Orange and Almond Cake had way more volume to it before it went into the oven. It promptly collapsed when it came out and cooled, and stuck itself to the side of the buttered and floured tin. Rose Elliot’s went into the tin and came out of the oven at exactly the same level, no rise but no sinkage either. It had come away from the sides of the tin though, so turned out without any issues.

Not much left...

The appeared to go down quite well, with the lemon cake looking like the favourite out of the two. I’m not sure if this was because I’d used Seville oranges, rather than a sweeter variety, or that the texture on the lemon cake was maybe slightly better. Either way, it meant that I had a few slices to have for breakfast on the Saturday and Sunday.

Breakfast...

Apple and Bramble Crumble

My all time favorite pudding, Autumn isn’t complete without one every weekend.

I’ve loved Apple and Bramble Crumble for as long as I can remember, I used to request it as part of my birthday meal every year when I was younger. No other crumble will suffice, it’s just not right if it doesn’t contain the jewel of the Autumnal hedgerow. I can’t walk past a bramble bush without stopping to stuff my face, it’s one of lifes great pleasures. It’s always a sad day when the last packet of frozen brambles are used up, knowing that it’ll be months and months before the next chance to pluck one from it’s thorny home.

I think one of the beauties of making Apple and Bramble Crumble is how you can tinker with it, but still retain the very essence of the dish. It doesn’t really matter if you use the bog standard recipe from the Good Housekeeping Cookery Book, go all Raymond Blanc and cook the crumble and filling seperatley, or spice up the filling like Tony Singh, the essence of the dish remains.

So last time I made it, I decided to go a bit off piste and rather than just following the Good Housekeeping Cookery Book recipe, I decided to follow Tony’s lead and get the spices out. Sautéing the apples in spiced butter, prior to baking... In with some jaggery, rather than plain white sugar, then a cinnamon stick and a star anise were added and left to infuse while I chopped the apples. Eaters of course, as you want your apples to stay chunky and solid and not turn to mush, like a cooker would. I also used a variety of apples, so each mouthful would yield a slightly different taste and texture.

I’ve found that I need my hob on nearly full whack to get any sort of colour on the apples within the few minutes the Good Housekeeping Cookery Book recipe says to cook them for. In this instance, that meant the aromas coming out of the pan were immense, jaggery certainly makes for a tasty caramelisation. I think maybe a couple more star anise next time though, or a longer infussion, so that flavour comes through a bit more.

All in all, it was a very tasty pimping of an otherwise bog standard Apple and Bramble Crumble and one that warrants a bit more experimentation. Maybe next time I’ll cook the filling and the topping separately and see how that works. Always serving it with ice cream mind, none of this double cream nonsense…