Hello readers. This week I’m taking a break from my sugar fast to talk all things cake!
Baking cakes is one of the first memories of being in the kitchen for many of us. Now that I have children of my own, it is one of the best bits about being a dad. I love making cakes with the help of my children; whether it’s something traditionally Italian like cannoli or their favourite cupcakes.
My daughter Twiggy is a huge fan of cupcakes, and this week’s book comes from her favourite cupcake shop, LOLA’s in London. LOLA’s: A Cake Journey Around The World by LOLA’s Bakers and Julia Head has more than 70 recipes from around the world.
I’ve chosen two recipes from southern Europe. Show me your efforts on Twitter @AldoZilli. Happy baking!
ORANGE & ALMOND CAKE
★ 3 unwaxed seedless oranges
★ 6 eggs
★ 300g caster sugar
★ 250g ground almonds
★ 1 tsp gluten-free baking powder
★ Icing sugar, to decorate
★ Crème fraîche and fresh raspberries, to serve (optional)
★ 23cm round loose-bottom or spring-form cake pan, greased and lined with baking parchment
SERVES: 10-12 PREPARATION: 45 MINUTES
COOKING TIME: 45 MINUTES
Preheat the oven to 180°C/350°F/Gas Mark 4.
Start by placing your oranges in a pan and covering with water. Place the pan on the heat and boil the oranges for 40 minutes until they are soft to the touch. Drain and allow to cool, before placing the whole oranges into a blender or food processor and blending to a rough purée. You do not want the purée silky smooth, but you also do not want large chunks of orange flesh in it.
Place the eggs and sugar in a bowl and, using a balloon whisk, beat together until fully combined and frothy. Add the orange purée, ground almonds and baking powder and, using the whisk, mix all the ingredients together until fully combined.
Pour into the prepared cake pan and bake for 45 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
Allow to cool completely in the pan before…