Weekend Chef - Oranges and Almonds
First in my 2016 series on weekend cooking projects...
- Valentine's Day weekend...this year, a lower profile than usual. I started off by making some Blood Orange marmalade.
- This marmalade was not that labour-intensive, as it was a small batch, about 2 pounds of blood oranges. The recipe I was using called for the centre, pithy part of each orange to be cut out, and de-seeded. All that went into a cheesecloth and soaked in water with the rest of the oranges, thinly-sliced, over night.
- And yes, I stirred in a few tablespoons of whisky just before putting it in the jars. The marmalade isn't too thick-set, but there is so much mild rind in the mix it all holds together quite nicely. Then it was onto the cake:
- This is a recipe from Nigella Lawson, her gluten-free version of this cake, although the version I used was from the New York Times where she added a cup of all-purpose flour. I topped it with a nice lashing of whipped cream and spoonfuls of blood orange marmalade. Our dinner guests loved it! And of course I used my Thermomix to grind the almonds to powder and mix the entirety of the cake batter.