Firmly on the Blood Orange bandwagon and no sign of jumping off. Sorry not sorry. How was your Valentine’s Day? Did you celebrate? Do you celebrate? I didn’t even get a card, you guys. Sunny was really busy working in London all day, and to be honest we don’t really celebrate it. Doesn’t mean I wasn’t just a teeny bit jealous when I watched one of my lovely neighbours squealing over the massive bouquet that turned up on her doorstep… but whatever! Although, to be fair, Sunny did take me to the opera over the weekend, and since he was willing to sit next to me and endure three hours of Mozart being screamed at him, I think we can call it even… Also, he never gets a chance to buy me flowers because I’m always buying them for myself! 😉
I guess it’s those little gestures all year round that really count, right? Like, Sunny always walks Bungle on a Saturday morning so I can have a lie in. He always lets me have the extra cream egg when we buy three (not that he’d really have much choice on that one…). He de-ices my car and fills up the screen-wash when it’s running low, and he knows how to pull me out of a rut. My little gestures tend to be food-related; I’m a total feeder. Last week I made this really easy upside down cake and topped it with blood oranges. It’s sticky and sweet, and if you choose the juiciest blood oranges then you’ll get the prettiest topping. The hardest part is making the caramel – but really, as long as you’re not tempted to stir, it’s a doddle. 🙂
Blood Orange Caramel Upside Down Cake
- 2 Ripe Blood Oranges, thinly sliced
- 125g Butter
- 125g Caster Sugar
- 1 Egg
- 100g Plain Flour
- 1 tsp Baking Powder
- 50g Ground Almonds
- 100ml Buttermilk
For the Caramel:
- 150g caster sugar
- 75g butter
- pinch of salt
- 100ml of water
- Set your oven to 170° and grease a silicon baking tin (I used a heart shaped one because, Valentines Day!) – it’ll make things easier when it comes to flipping the cake. Sprinkle with a little flour and then set aside.
- Make the caramel by putting your caster sugar in a saucepan with water. Bring it to the boil on a medium heat without stirring (don’t be tempted!). Once the sugar has all dissolved and the mixture has started to turn a lovely tawny, amber colour – stir in your butter. As soon as the butter has melted in, pour the caramel into the bottom of your cake tin. Now, evenly layer your orange segments on top.
- Hard part’s over! Now to make the cake, you’re going to cream together the butter and the sugar in a mixing bowl. Stir in the egg.
- Now, in a separate bowl sift together most of your dry ingredients; that’s the flour, baking powder and ground almonds. Combine with the wet ingredients.
- Stir in the buttermilk to make a light batter, and then pour it into the tin over the orange and caramel base. Smooth over the top, then bake for 30 minutes (or until a skewer comes out clean). Leave to cool.
- When you’re ready to serve, flip your cake so the caramel and orange base is on top. Serve with cream… 🙂
Have a great week! ♡
Happy Saint Dwynwen’s Day! Or, for the uninitiated, Welsh Valentines Day! I went into a little bit more detail on why exactly we celebrate Valentines Day a little earlier than the rest of the world here in Wales in this post (along with a little recipe for Blood Orange Doughnuts 🙂 ) – but it’s basically a Game of Thrones-esque story about a time when Kings had 24 daughters and princesses routinely ran off into the woods and turned their lovers into blocks of ice. As you do. 😉
For me, I celebrate it in much the same way I’d celebrate Valentines Day; I hunt down a non-soppy card and hand it to him first thing in the morning along with something sweet that I’ve baked. This year we’re heading off on a little road trip for the weekend so I wanted to make something bite-sized that we can scoff in the car – so I made these sweet little Palmiers filled with Nutella. They’re as easy to make as rolling some puff pastry and cracking open a jar of Nutella (something I’m very, very good at…) and almost look like hearts… well, I tried! 🙂
Mini Nutella Palmiers
- Ready-made Puff Pastry
- Plenty of Nutella
- Icing Sugar
- Roll out your puff pastry until it’s about half a centimeter thick and then cut off the rough edges so your sheet is shaped like a rectangle. Thinly spread (and rarely do I use the word “thinly spread” when Nutella is concerned…) your Nutella over the sheet, making sure you go right up to the edges.
- To roll your palmiers, think scroll; carefully roll each end into the middle until you’ve got what looks like a rolled up scroll. Pop it in the fridge to chill for an hour, and then cut it into rounds about a centimeter thick with a sharp knife.
- Spread the palmiers out evenly on a baking tray and then bake in the oven for 10 minutes at 220°.
- Leave to cool, then dust with icing sugar.
Happy St Dwynwen’s Day! ♡
In case you didn’t know, next week it’s St Dwynwen’s Day (25th of January) – our very own Welsh version of Valentines Day, where we exchange cards, flowers and love spoons – if we remember to! And if we do, it’s kind of nice to quietly celebrate Valentines Day before everyone else jumps on the band wagon in February.
The story goes that Princess Dwynwen – the fairest of King Brychan Brycheiniog’s twenty four daughters – went and did what all fairytale princesses do best; she fell in love with a boy that her father didn’t approve of. For whatever reason, Maelon Dafodrill just wasn’t marriage material. Tamping to tears, Dwynwen ran off into the woods and begged God to make her forget he ever existed. An angel appeared, turned Maelon into a block of ice, and offered to grant Dwynwen three wishes. First, she wished that Maelon be thawed; second, she wished never to marry; and third, she asked God to grant the wishes of all true lovers. So the story goes.
Anyway, Sunny (my bearded beloved, in case you didn’t know) knows all too well that my heart mostly wishes for doughnuts. And luckily for me (but not so much for my waistline…) they’re so easy to make! Once you’ve cracked the dough, anything’s possible, not to mention the fact that you’re suddenly everyone’s best friend. 🙂 Back in November I made a bag of doughnut holes for bonfire night, and – this time around – I made these miniature ring doughnuts. Blood oranges are in season at the moment and the juice makes the perfect pink glaze – no food colouring necessary!
Ring Doughnuts with Blood Orange Glaze
- 250g strong white flour (and a little extra for dusting)
- pinch of salt
- 1/2 tsp of ground cinnamon
- 40g caster sugar
- 150ml of lukewarm water
- 1 tsp of softened butter
- 1 sachet of instant dried yeast
- vegetable oil for frying
- 1 or 2 blood oranges (depending on the size and juicyness!)
- powdered sugar (again, use your noddle and add whatever you need to make a thick glaze)
- If you’ve got a bread maker then you’re all sorted; put the water in first, then the dried ingredients and hit the dough program. Easy! If you’re a hand baker, then you’ll need to sift the dry ingredients into a bowl and then add the water, butter and yeast – gradually bringing the dough together. Knead for 5 minutes, then cover with cling film and leave to prove somewhere warm. Within about an hour the dough should have doubled in size.
- Knock back the dough and roll it out on a floured surface. Use a cookie cutter to cut out your doughnut shape, and a smaller one to cut out the hole in the middle.
- Heat the oil in a deep pan. You can use one of the doughnut holes to test whether it’s hot enough; if it goes golden brown (“texture like sun… la la”) in under two minutes then you’re good to go.
- With a spoon, dip each doughnut into the oil for about five minutes each – tipping them over half way. Dry them off on a plate with a paper towel and leave to cool.
- Make the glaze by mixing the blood orange juice and powdered sugar. Drizzle over the cooled doughnuts.
- Diet? What diet? 🙂
Happy St Dwynwen’s Day!