Tag Archives: orange

Orange and Almond Cake with Grand Marnier Mascarpone Cream

So very, very moist having been drenched in Grand Marnier-infused syrup this cake has a rum baba texture and ooziness to it, but is intensely and deliciously orange-flavoured. Gorgeous! And served with the Grand-Marnier mascarpone cream, a heavenly delight. Oh, and it just happens to be gluten-free but you’d never know it!

Serves 8 – 10

What you need…

1 x 20cm round, 6cm deep baking tin, lined with baking parchment

2 oranges

6 happy eggs

250g caster sugar

1 tablespoon baking powder

250g ground almonds

Thyme sprigs, to garnish (optional)

for the Grand Marnier Orange Syrup

50ml orange juice (reserved from the oranges above)

50g granulated sugar

2 tablespoons Grand Marnier

for the Grand Marnier Mascarpone Cream

2 happy egg whites

500g mascarpone

2-3 tablespoons caster sugar (depending on your sweet tooth!)

2 tablespoons Grand Marnier

What to do…

The night before you want to cook the cake, pop the 2 oranges into a saucepan of water and boil with the lid on for 3 hours – sounds like an agg I know, but just stick it on the hob and go and watch your favourite TV shows. At the end of 3 hours, drain the water away and just leave the oranges in the pan to cool down overnight.

Halve the oranges and squeeze out the pips and juice (reserving the latter for later). Chuck your orange carcasses into the food processor and whizz until pulp.

Preheat your oven to 150˚c / 300˚f / gas 2.

Using an electric handheld whisk, beat the eggs, sugar, baking powder and almonds together for 2 minutes. Add the orange pulp and whisk for a further 2 minutes. Detach the whisks and rinse thoroughly – you’ll need them again in a minute.

Tip the mixture into your prepared baking tin and pop into the oven for 1 hour.

Meanwhile, make the syrup and cream. First, in a small saucepan heat 50ml of the reserved orange juice with the sugar over a moderate heat until the sugar has dissolved. Add the Grand Marnier, stir and set aside to cool.

For the cream, in a medium bowl, use your rinsed electric handheld whisk to beat the egg whites until stiff. In a second bowl, tip the mascarpone and caster sugar and whisk together. Add the Grand Marnier and whisk again. Gently fold in the egg whites until evenly incorporated – this creates a lovely, fluffy and light ‘cream’. Pop the cream into a pretty serving bowl, cover with cling film and keep in the fridge until needed.

Remove your yummy cake from the oven and allow to cool to the touch before using a skewer to gently stab the cake all over. Drizzle over the Grand Marnier orange syrup so that it seeps into the cake evenly. Try not to dribble in anticipation! Decorate with thyme sprigs, if using.

To serve, cut great wedges of this moist, oozy cake whilst still warm if possible and accompany with a generous dollop of the naughty cream – heavenly!

Inspired by…

The Daily Telegraph

How easy…

Easy, quick and unbelievably gorgeous in every aspect.

 

 

 

Scots Whisky Orange Cream

So quick, so light, so delicious and essentially it is just orange and whisky-infused cream…but it tastes like so much more, is intense and should only be served in small portions! Enjoy!

Serves 8

What you need…

100ml whisky

100g caster sugar

3 tablespoons fine-cut marmalade

Juice of ½ orange

Pared rind of 1 orange, cut into 2 halves

450ml double cream

16 – 24 fresh raspberries, to decorate

What to do…

Tip the whisky, sugar, marmalade, orange juice and half the pared orange rind into a saucepan. Stir over a moderate heat until the sugar dissolves and the marmalade melts. Bring to the boil, allow to bubble for 1 minute and then remove the syrup that you’ve created from the heat and set aside for at least 1 hour (I did this bit in the morning and then finished the desserts later in the afternoon).

Remove the orange rind from the syrup and discard. Pour the syrup into a mixing bowl. Then add the cream and whisk using an electric hand whisk until soft peaks form.

Spoon into 8 pretty glasses or cups (choose wide-necked ones if you don’t want to make this bit tricky). Cut the remaining orange rind into thin strips and then decorate each of your whisky creams with a scattering of orange rind and 2 – 3 raspberries – simply wonderful!!!

Tip…

Will keep in the fridge for at least 24 hours.

Inspired by…

Mary Berry

How easy…

Seriously? It couldn’t be easer!

Torta alle Arance e Grand Marnier

 

Roughly translated from Italian, this Orange and Grand Marnier Upside Down Cake comprises a lovely light, moist sponge topped with juicy, sweet oranges, a delectable caramel and then a splosh of Grand Marnier – simply wonderful!

Serves 8

What you need…

1 x 20cm flan dish or similar, liberally buttered

210g granulated sugar

4 oranges, peeled and cut into 5mm slices

3 large happy eggs

120g caster sugar

1 teaspoon baking powder

2 tablespoons orange zest, finely grated

125g plain flour, sifted

3 tablespoons Grand Marnier

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Over a moderate heat, make the caramel by tipping the granulated sugar into a non-stick saucepan and adding 3 teaspoons of water. Stir occasionally until the sugar first dissolves and boils gently and starts to darken. (This takes about 10 minutes). Tip the caramel into your flan dish.

Gently arrange the orange slices over the caramel, slightly overlapping. Set aside.

In a large mixing bowl, crack the eggs and use a handheld electric whisk to beat them until they are fluffy and nearly doubled in volume. Tip in the caster sugar and whisk until creamy and thick.

Add the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons. Tip in the flour and use a balloon whisk to gently fold it in until thoroughly incorporated.

Pour the mixture over the orange slices and bake in the oven for 25 minutes or until golden and an inserted skewer comes out clean.

Use a knife to cut around the edge of the sponge and then, armed with oven gloves, place a serving plate on top of the flan case and quickly invert the orange sponge out onto it – quite spectacular!!!

Drizzle over the Grand Marnier and serve at room temperature, perhaps with a dollop of vanilla ice-cream or some double cream that has a little Grand Marnier mixed in.

Tip…

Once you have poured your caramel into the flan dish, fill the saucepan up with water and bring to the boil – this will melt the remaining stuck and rock-hard caramel, which you can then just tip down the sink – saves on all that scrubbing!

Inspired by…

Gino D’Acampo

How easy…

Very easy and rather impressive looking as well as great on the taste buds!

 

 

 

Orange and Strawberry Cupcakes with Toasted Meringue Cloud Topping

OK, so I should tell you from the outset that in the original recipe, the ingredients included zest of lemon and lemon curd; however in my cupboard there was only orange curd so the recipe was adjusted to accommodate. And I must say, these little darlings are absolutely delightful – light fluffy sponges topped with the zesty orange curd and a cloud of sweet meringue – heavenly!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

1 x icing bag and large nozzle(optional)

1 x chef’s blow torch (optional)

100g butter, chunked

150g self-raising flour

150g caster sugar

3 tablespoons milk

2 happy eggs

Zest of 1 orange, finely grated

7g freeze-dried strawberries (available from all major supermarkets)

for the meringue topping

100g-ish orange curd (roughly half a standard jar)

2 happy egg whites

100g caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

To the sponges: tip all the ingredients except the freeze-dried strawberries into your food processor and whizz until light and fluffy. Fold in three-quarters of the strawberries and then divide the mixture evenly between the 12 cupcake cases. Pop them into the oven and bake for 20 minutes, until risen, springy and golden.

Remove from the oven and decant from the muffin tin onto a wire rack to cool.

When cold, using a sharp little knife to cut out a circle off the top, roughly the size of a £2 coin from each cake, scooping out a walnut-size piece of sponge to leave a hole. Use a teaspoon to fill each hole with the orange curd – right to the top of the cake.

Use a handheld electric whisk to beat the egg whites until they are stiff, then gradually add the sugar, whisking the whole time, to create a lovely stiff, glossy meringue.

Either use a spoon to plop the meringue on the top of each cake or gently spoon the mixture into an icing bag and pipe the meringue on the top in as creative and majestic a structure as you fancy. Again, a choice: either take a chef’s blow torch to them, toasting the meringue so that it has lovely golden crispy edges or pop them under the grill to achieve the same affect – don’t walk off – they only take a minute! Sprinkle with the remaining freeze-dried strawberry morsels and serve – a heavenly delight!

Tips…

If you want to try the original recipe, swap the zest of 1 orange for the zest of 1 lemon and replace orange curd with lemon curd.

Haven’t tried it yet, but I did wonder about adding chocolate chip cookies to the sponge rather than the fruit zest and replacing the orange curd with chocolate spread and tipping chocolate sprinkles over the meringue – will do this the next time the grandkids are up and let you know!

Inspired by…

Mary Berry

How easy…

Really very easy and I love that you can make the sponges in advance, finishing them off with their glorious meringue topping just before you want to eat them.

 

 

Spice-Roasted Fruits with Honey and Orange Sauce

 

A lovely, lovely pud that is unbelievably easy, can be mostly prepared ahead and is very unusual. Given the combination of orange, cinnamon and star anise, there is more than a little nod towards Christmas in the aromas emanating from the oven as these lovely summer fruits bask in their sauce but there’s nothing wrong with that! Once cooked, the soft, warm fruit has a lovely sweet depth of flavour and the gentle spices give this dish a very welcome extra dimension. Something different for summer – give it a go!

Serves 6

What you need…

4 fresh bay leaves, torn

2 cinnamon sticks, broken in half

Seeds scraped from 1 vanilla pod

1 star anise

½ teaspoon black pepper

Zest and juice of 3 oranges

4 tablespoons clear honey

3 tablespoons light soft dark brown sugar

3 peaches, 3 nectarines, 6 plums all ripe, cut in half and stones removed

25g unsalted butter

Crème Fraîche, to serve

What to do…

The day before, take a large screw-top jar and tip in the bay leaves, cinnamon, vanilla pod seeds, star anise, pepper, orange zest and juice, honey and sugar. Screw on the lid, shake like mad and pop in the fridge.

Half an hour before serving, preheat your oven to 200°c / 400°f / gas 6.

Tip the fruit into a roomy baking dish. Shake your sauce like mad again and then pour over the fruit. Dot over the butter and pop into the oven to bake for 10 minutes. Baste the fruits with a large spoon and bake again for a further 10 minutes. One more basting and then a further 5 minutes cooking. That’s it! Serve these rich and wonderful warm summer fruits with a gorgeous dollop of crème fraîche – very yummy indeed!

Spice-Roasted Fruits close w

Inspired by…

My friend, Heather told me she’d had it to conclude a lunch with a friend of hers called Lady Jas (!) It sounded so good that I googled it and printed it off the BBC Good Food website.

How easy…

You just need a jam jar, some fruit and a bit of time in the oven! My kinda pud!

Frozen Raspberry and Orange Parfait in a Dark Chocolate Case

This is the most fantastic dessert for a boiling hot summer day – I know we don’t get many but you can make this and then whack it in the freezer until the glorious British weather delivers a freakily hot day! It’s refreshing, light but sweet; the ripeness of the raspberries married to fresh, sweet orange and then all encased in dark chocolate is just a wonderful combination.

Serves 8 – 10

What you need…

1 x 20cm deep spring-form cake tin, lightly oiled

175g dark chocolate, broken into chunks

1 tablespoon water

15g unsalted butter

500g fresh raspberries

2 tablespoons clear, runny honey

150ml orange juice, freshly squeezed (makes all the difference)

175g caster sugar

2 egg whites

Pinch of salt

300ml whipping cream

Mint leaves and 3 or four extra raspberries, to garnish

What to do…

To make the chocolate case, tip your chocolate chunks and water into a heatproof bowl and put into a steamer over a pan of simmering water. Melt the chocolate and then stir in the butter. Spoon the chocolate into the base of the tin and spread it evenly up the sides of the tin – you can go all the way to the top and have thin coating of chocolate or just half way, as I did, to have a thicker chocolate case. Pop the case in the fridge.

To make the frozen parfait, use your food processor break down the raspberries into a pulp and then press them through a sieve into a jug to create a pip-free purée. Stir in the honey and set aside.

In a large bowl, use a handheld electric whisk to beat the egg whites and salt together to form soft peaks. Set aside. Rinse off your whisk and then in a smaller, separate bowl whisk the cream until it also forms soft peaks – no more. Set aside. Rinse off your whisk again.

Clean out the sieve and use it to strain the orange juice into a saucepan. Add the sugar and place over a low heat, stirring until the sugar has dissolved. Increase the heat to high and boil fiercely, without stirring, for 3 minutes. Quickly tip the hot orange syrup into the egg whites, whisking the whole time and keep going until the mixture is thick and resembles an uncooked meringue.

Using a balloon whisk, lightly fold in the raspberry purée and when fully incorporated, gently do the same with cream.

Tip the lot into your chocolate case and whop into the freezer for at least 5 hours but preferably overnight.

To remove from the tin, either rub the sides with a hot cloth or – much more fun – go around the outside of the tin with a kitchen blow torch. I then take a steak mallet and gently bang the sides just to make sure that the case has loosened away from the tin. Open your tin mechanism and gently ease the sides away from the parfait. If you’re feeling brave, carefully insert a fish slice all around the bottom of the parfait to separate the chocolate base from the tin-base and then ease it onto a pretty serving plate. If you’re not feeling so brave, just lift the parfait, cake tin-base and all, onto the serving plate. Decorate with raspberries and mint, cut into slices and serve immediately – absolutely delightful: an English summer right there on a plate and a perfect antidote to a hot, sticky summer’s day (or evening) – yummy!

Tips…

The original recipe used white chocolate rather than dark but I elected to use the latter, believing that it would be a better foil for the raspberries. I’m also not that keen on white chocolate. However, if it is your thing, swap out the dark for the white!

If there isn’t a crowd of you when you first serve this, you can quickly cut the parfait into slices and then re-freeze those not required for another day.

Frozen Rasp Parfait slice w

Serving suggestion…

Whizz and then sieve raspberries to create a purée, then stir in some Chambord black raspberry liqueur to suit your taste. Just a little on the side of your frozen parfait is quite delicious!

Inspired by…

Josceline Dimbleby

How easy…

It’s not hard, but takes quite a bit of time and creates a fair old mess. That said, the dishwasher was quickly loaded and doing its business and l like the fact that this can be made waaaay in advance.

 

 

Rhubarb and Amaretti Cake with Orange and Rosemary Glaze

Once finished, I thought that this was quite an unassuming looking cake, but once tasted – WOW – I completely changed my mind. It is the reason the word ‘luscious’ was invented, surely! This cake is moist and the combination of the rosemary and orange is a marriage made in heaven. Ground almonds, as part of a list of cake ingredients, are fast becoming a favourite as their inclusion automatically guarantees a lovely moist, moreish sponge. And then the rhubarb: just yum, yum, yum: another one to add to your ‘must try’ list.

Serves 10-12

What you need…

1 x 23cm loose-bottomed fluted tart tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

225g unsalted butter, cut into chunks

200g golden caster sugar

1 teaspoon vanilla extract

4 eggs, lightly beaten

Zest of 2 oranges, finely grated

200g ground almonds

50g plain flour

1 teaspoon baking powder

8 amaretti biscuits, broken into small chunks

2 sticks rhubarb, trimmed, cut into 6cm pieces and halved lengthways to produce 12 – 16 lengths

Granulated sugar to sprinkle

for the glaze

Juice of 1 orange

2 fresh rosemary sprigs

20g granulated sugar

Squeeze fresh lemon juice

What to do…

Into your food processor, chuck the butter and sugar and whizz until they are combined, pale and fluffy. Add the vanilla extract and whizz some more to disperse. Whilst whizzing, gradually add the eggs, making sure that each addition is fully mixed in before pouring in some more.

Tip in the orange zest, almonds, flour and baking powder and whizz to evenly combine. Remove the plastic blending blade from your food processor and then gently stir in the amaretti chunks.

Tip the lot into your tart tin. Gently push in the rhubarb pieces in a spoke pattern, leaving them two thirds uncovered (they will sink in the oven).

Bake for 40 minutes or until an inserted skewer comes out clean. If the cake becomes mainly golden brown before the cake is properly cooked through, loosely cover with foil for the remaining baking time.

Leave to cool in its tin for 15 minutes or until cool enough to handle the tart tin. Remove from the tin (whilst still on its base) and allow to cool completely on a wire rack.

Whilst the cake is cooking, make the syrup: into a saucepan, tip the orange juice, rosemary and sugar. Heat and gently simmer for 5 minutes. Remove from the heat. Cool. Add a little squeeze of lemon juice. Taste. Add more if the syrup is still too sweet for your taste.

Once both the cake and syrup are cool, pierce the cake all over with a skewer and then gently and slowly pour over the syrup, pausing whilst it sinks in, if necessary.

Sprinkle with granulated sugar and then take your first slice…OMG…just so luscious. It’s moist and completely delicious. Prepare to take a second slice – you won’t want to say ‘no’!.

Amaretti cake 2 w

Observation…

In the original recipe, the rhubarb could clearly be seen from the top of the cake, but mine had sunk to the bottom. To be honest: who cares? Mine was still attractive and the cake was absolutely luscious, moist and gorgeous!

Inspired by….

Delicious magazine

How easy…

Very: measure out, whizz, arrange rhubarb, bake and then pour over syrup and sprinkle sugar. Most taxing part: saying no to more!

Orange Drizzle Cake

 

I heard on the Chris Evans’ radio 2 breakfast show on Tuesday that Great British Bake Off winner 2015, the lovely Nadiya Hussain, had been appointed to create a birthday cake for our wonderful 90-year- old Queen and that she’d decided to make an orange drizzle cake. Well, we all know that hers will be a thing of wonder but I thought that in my own small way, I would celebrate the day with a more basic version of the same. Using my Mary Berry lemon drizzle cake recipe as a basis, I simply swapped out the fresh lemon bits for orange – couldn’t be simpler! Whilst the lemon version is really zesty, zingy and fresh, the orange alternative is mellower and more subtle with a nod towards summer. They’re both lovely, dead easy, take no time and both very moreish. Happy Birthday ma’am!!!!

Serves 8

What you need…

for the cake

900g loaf tin, greased and parchment paper-lined

3 large eggs

175g self-raising flour

175g caster sugar

175g butter, softened

1½ teaspoons baking powder

Zest of 1 large orange, finely grated

for crunchy orange icing

100g granulated sugar

Juice of 1 large orange

What to do…

Preheat oven to 180c / 350 F / gas 4.

Chuck all the cake ingredients into a food processor and whizz until thoroughly mixed.

Tip into the loaf tin and bake in oven for 35 minutes or until golden brown and shrinking away from the sides of the tin slightly.

Pop tin on a cooling rack and leave from 10/15 minutes until the cake is warm rather than hot.

Prick over the top of the cake with a skewer.

Mix together the sugar and orange juice and pour over the top of the cake whilst it is still in its tin. It will look like there’s loads too much topping – keep the faith and pour the lot in. Walk away.

Come back 10/15 minutes later and the orange drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist.

When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious orange drizzle cake – as you taste it, I swear the gentle warmth of an early summer sun seeps into your bones – it is truly delightful…and for next to no effort.

Inspired by…

Nadiya Hussain for bringing the idea to my attention and Mary Berry for providing me with the original recipe used.

How easy…

Spectacularly!

 

 

 

 

 

 

Chocolate, Orange and Cardamom Diva Cake

 

I have been wanting to make this cake for a while but I knew that I would involve committing several hours to the cause. Music on, all equipment assembled and at the ready: I set to. It is an absolute stunner – definitely an OMG wonder of a celebratory cake! A sheer pleasure of many layers, your tastebuds are delighted first by rich chocolate, then by the light, zesty orange butter cream, then by the gentle warmth of cardamom and the intense, distinctive taste of pistachios, returning finally to the rich chocolate. John Whaite may call it ‘Opera Cake’, but to me it’s a glorious diva – requiring a huge amount of attention but worthy of it given the integral gift of enjoyment it exudes! If you have the time and want a real show-stopper of a cake, this is it! Don’t be put off by the long list of ingredients or instructions: it’s just like having five mini recipes for one ultimate creation – worth every second!

Makes 18 good-sized slices

What you need…

2 x 20 x 30cm Swiss roll tins, buttered and lined with parchment paper

5 egg whites

25g sugar

4 eggs

100g pistachios, ground (in your food processor)

50g ground almonds

150g icing sugar

45g flour

40g unsalted butter, melted

for the ganache

100ml milk

8 cardamom pods, bruised

200g dark chocolate, roughly chopped

20g unsalted butter, room temperature

for the syrup

60g caster sugar

60ml water

4 cardamom pods, bruised

Juice from 1 large orange

for the orange buttercream

75ml unsalted butter, room temperature

Zest from 1 large orange

150g icing sugar

1 teaspoon fresh orange juice

to decorate with chocolate mirror glaze

1 gelatine leaf

120g golden caster sugar

60ml water

1 tablespoon golden syrup

75g cocoa powder, sifted

60ml double cream

Gold leaf (optional but opulent!)

What to do…

Sponges

Preheat your oven to 200°c / 400°f / gas 6.

Into your processor tip in the eggs, pistachios, almonds, icing sugar and flour. Whizz until well combined.

Using a handheld electric whisk, beat together the egg whites in a mixing bowl until stiff peaks are formed. Tip in one third of the sugar and whisk in thoroughly before repeating with a second third and then the remaining sugar.

Onto the egg whites, gently pour the pistachio mixture and the melted butter. Using a balloon whisk, gently fold together so that all three elements are evenly incorporated.

Pour into your two Swiss roll tins, smooth surfaces and pop in the oven for 12 – 15 minutes or until light golden brown and springy to the touch. Remove from the oven and cool completely in their tins whilst you make the ganache, butter cream, syrup and glaze.

Ganache

For the indulgent ganache, pour the milk into a saucepan with the 8 cardamom pods, set over a high heat until the milk begins to steam and then remove from the heat, allowing the cardamoms to infuse for 10 minutes.

Pop your chopped chocolate into a heatproof bowl.

Remove the cardamom pods and then heat the milk until bubbles start to form around the sides. Pour the milk over the chocolate and after 30 seconds, use your balloon whisk to beat like crazy until the chocolate is melted. Add in the butter and whisk until all is incorporated and is lovely and glossy. Set aside.

Syrup

Place the sugar, water and 4 cardamom pods into a saucepan and bring to the boil over a high heat. Boil for 3 minutes. Allow to cool a little. Add the orange juice and set aside.

Buttercream

In your food processor, tip in the butter and orange zest. Whizz until evenly mixed. Add the icing sugar and orange juice. Whizz until pale and light. Set aside.

Glaze

Soak the gelatine leaf in a bowl of cold water for 5 minutes.

Meanwhile, heat the sugar, water and golden syrup in a small saucepan. Bring to the boil and simmer vigorously for 2 minutes. Remove from the heat and, using a balloon whisk, beat in first the cocoa powder and then the cream. Return to a moderate heat for 1 minute, stirring constantly.

Remove from the heat. Squeeze the excess water from the gelatine and add to the chocolate mixture. Stir until dissolved. Sieve into a jug and set aside.

Assembly Job

Here we go – time to assemble – this bit is really relaxing and I loved seeing it all coming together.

Carefully remove your sponges from the parchment paper and from each one, cut a 20cm square, also giving you a 20cm x 10cm rectangle.

Take a 20 x 20cm sponge and put it on the board or plate that you intend to serve this glorious diva of a cake on. Using a pastry brush, apply the syrup to the sponge, using about one third. Then, spread two-thirds of the ganache evenly over the top. Pop the sponge in the freezer for 5 minutes. Clear up a bit.

Place the two rectangular sponges on the ganache to create the second 20 x 20cm square sponge layer. Apply half the remaining syrup all over the top and then spread over all of the buttercream. Pop in the freezer for 5 minutes. Clear up a bit more.

Take the remaining square sponge and evenly apply the remaining syrup all over. Flip it (so that the syrup is on the underside) and gently place it on top of the buttercream. Spread the remaining ganache over the top and then pop the cake back into the freezer for 20 minutes. Clear up a lot!

The glaze needs to be runny so pop it in the microwave for 30-second bursts until it is glossy and runny again. Enjoy gently pouring it evenly over the chilled cake, making sure the whole surface is covered. Put back in the freezer for 30 minutes until set.

To serve, first a little tidy up of the diva, so it looks its absolute best! Fill a tall jug with boiling water from the kettle and arm yourself with your sharpest knife. Dip the knife in the water, dry and then trim one side of the cake by just 5mm to create a sharp edge with beautifully defined layers. Repeat the dip, dry and trim process for the remaining three sides and then again to divide the cake up into either smaller cakes (I made 3 smaller rectangular cakes, each serving 6 slices) or slice up the whole lot. Decorate with gold leaf if you’re feeling opulent or simply indulge in the loveliness that is this fabulous cake!

It absolutely WAS worth the effort! Enjoy!!!!

Tips…

Freeze the left over egg yolks from the biscuit sponge – you only need one more to make a fabulous and large Tiramisu (recipe to follow).

Rinse and dry food processor bowl, balloon whisks and saucepans as you complete the first stages to reduce the final washing up pile!

Inspired by…

2012 Great British Bake Off winner, John Whaite

How easy…

It’s not a difficult recipe but it does take hours and my kitchen looked like a bombsite during the process. Called into play were the food processor, mini chopper, electric hand whisk, juicer and mixing bowls as well as three balloon whisks, jugs and countless spatulas, knives and spoons. I am a messy cook anyway but wow! this was a whole new level of kitchen mayhem, even for me. Saying that, during the cake assembly, when it is popped into the freezer for a few sessions, the dishes, surfaces and equipment gradually got washed, wiped down and returned to normal so when this glorious cake was finished, it was centre stage in a spotless kitchen with only the whirring of the dishwasher as a gentle reminder of the havoc that had reigned!

Pistachio, Orange and Rosemary Biscotti

I was introduced to these gorgeous biscotti last September at a Macmillan coffee morning hosted by my lovely friend, Sue. Lots of scrumptious homemade cakes graced her table but it was the biscotti that I enjoyed the most. That very afternoon, I was on the email to request the recipe. It turns out that Sue’s son, Josh, had made the biscotti and on contacting him, I discovered that the recipe originated from 2012 Great British Bake Off winner, John Whaite. A perfect accompaniment to a good, strong cup of coffee, the combination of pistachio, orange and rosemary is simply exquisite and the recipe is so very, very easy. So, ‘thank you’ to Sue and Josh for the recipe and for prompting me to buy the John Whaite Bakes cookery book. Try these biscotti – best shared with friends.

Makes 20ish

What you need…

125g plain flour, plus extra for dusting

75g caster sugar

1 teaspoon baking powder

Zest of 1 large orange

50g dried apricots, roughly chopped

80g pistachios, roughly chopped

1 sprig rosemary, finely chopped

1 egg

1 tablespoon milk

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Into your food processor tip the flour, sugar, baking powder, orange zest, apricots, pistachios and rosemary. Whizz until all the ingredients are evenly mixed.

Beat the egg and milk together and then add to the other ingredients. Whizz again until a dough is formed. Turn out onto a lightly floured surface and give the dough a quick knead to bring it all together and roll it out to form a long, fat sausage, maybe 23cms in length.

Place on a baking sheet lined with Bake O Glide or parchment paper and then pop in the oven to bake for 25 minutes or until light golden brown.

Remove from the oven and, using a really sharp serrated knife, cut into 1cm-thick slices. Pop back in the oven and reduce the temperature to 130°c / 250°f / gas ½ and bake for a further 15 minutes.

Allow to cool completely on a wire rack. Then make yourself a lovely strong coffee and sit back and enjoy these delicious, crunchy biscotti – just yummy and very moreish!

Biscotti close up w

Inspired by…

Josh initially and then John Whaite

How easy…

Dead easy. Got up, showered. Made biscotti. Had coffee. Lovely morning!