Segment the oranges by cutting the flesh from the pith. Squeeze the central section that remains once the segments have been removed. Keep the segments separate from the juice.
In a small pan, bring the orange juice, sugar, honey, vanilla (pod or extract), cinnamon and orange blossom water to the boil. Simmer it for a few minutes to thicken, then pour the syrup over the orange segments.
Leave them to cool, and allow some time for the flavours to infuse.
Serve as a side to a dessert, or as a fruity dessert to be enjoyed alone.
This cake is widely known as Basbousa. It’s a traditional Middle Eastern dessert. It tastes nutty, coconutty and sweet; paired with the delicious and distinctive scent of Rose water. It can be made days ahead as it actually improves with time. Cakes made with semolina are ‘healthy’ (-er than normal cakes), and have a great texture.
What was the reason for baking this beauty? GREED, and the dire need to fatten the world (well my colleagues and friends anyway).
30g desiccated coconut (preferably unsweetened)
2tsp baking powder
110g plain yoghurt
55g melted butter
Handful of flaked or whole almonds
ROSE WATER SYRUP
1 vanilla pod or 1/2tsp vanilla extract
2tbsp rose water
pinch of saffron soaked in 2tbsp cold water
Mix together the semolina, sugar, desiccated coconut and baking powder in a large mixing bowl.
Stir in the yoghurt, melted butter and milk to form a stiff batter.
Spread the mixture into a lined baking tin, approximately 6×6 inches square. (Make sure you line the dish with greaseproof paper, otherwise you will have a nightmare releasing the cake after it has been baked!) Score diagonal lines to form a diamond pattern into the batter, and place the almonds in the middle of each diamond. Leave the mixture to rest for about 30 minutes.
Preheat the oven to about 180C, and pop the cake in for 25 minutes, or until it starts to turn a lovely golden brown.
While the cake is baking, make the syrup. In a small pan, bring the water, sugar, vanilla (pod or extract), rose water and saffron, along with it’s soaking water to the boil. Simmer it for about 5 minutes, and leave it to cool slightly.
When the cake is ready, remove it from the oven, and re score the diamond pattern. It is important that you do this, so the syrup soaks deep into the cracks of the cake to completely smother each piece.
While the cake is still hot, pour the syrup over the cake and allow the syrup to fully absorb into the cake. Cool it completely before you remove it from the tin.
Serve this cake with yoghurt sweetened with honey, and seasonal fruit.
When storing it for a few days, ensure it is in an airtight container.
Visiting my sister, I know never to go empty handed. Clothes and toys for the kids maybe? No. Gifts for my sister and bro-in-law maybe? No.
Mississippi mud pie? Yes.
This cake is the most rich cake ever! Goo-ey, dark, intense chocolate, a hint of coffee, lashings of whipped cream and an almost treacle-like crunchy base. I can only ever manage the smallest slither, yet my sisters can sure do some serious damage to this cake!
TREACLE BISCUIT BASE
125g digestive biscuits, crushed
50g butter, melted
25g demerara sugar
400g plain chocolate (I used Bourneville), broken into pieces
2tbsp instant coffee
2tbsp boiling water
300ml single cream
350g dark muscovado sugar
150ml double cream, whipped to soft peaks
Pre-heat the oven to around 180C. Lightly grease a 20cm spring-form, or loose bottomed cake tin.
To make the base, mix together the crushed digestive biscuits, the melted butter and the demerara sugar. Spoon into the prepared cake tin.
Level the mixture out evenly using the back of a metal spoon. I also like to get a potato masher involved to make sure the base is nice and flat.
Now turn to the muddy filling. Measure the chocolate, butter, instant coffee, and water into a large pan and heat gently until the butter and chocolate have melted.
Remove from the heat, and gradually beat in the cream, sugar and eggs.
Pour the mix onto the prepared biscuit crumb, and pop into the oven for around 75-90 minutes, or until the cake has less of a wobble. It may need longer than this, however – it will firm up completely as it cools.
Allow the cake to cool completely in the tin.
Decorate the top with whipped cream and blimmin’ dig in!
Slightly adapted from the one and only – Mary Berry. Thanks M!
Make these delicious cakes for your lover. Your friends. Your haters. Or yourself. Why?? Because they are VERY tasty.
I started with a lovely bunch of coconuts:
Oven baked at 160C for about 10-15 minutes (until they cracked), then carefully prised open:
Using a small knife, I carefully removed the white flesh of the coconut, and peeled the brown skin using a potato peeler. I then popped the remaining white flesh in a blender to grate it finely. You can use a hand grater – but be warned – it might be hard work!
Another traditional Indian dessert, made without the traditional faff.
Rasmalai – dumplings made from milk powder (traditionally milk curd – like ricotta), submerged in sweetened milk, flavoured with cardamon, saffron and lots of nuts. The balls double in size when soaked in the milk. They become light, fluffy, puffs of creamy dough.
The traditional method can be found here – Love & Lentils. You will need a full day to make these babies from scratch.
Alternatively, you can try my ‘cheats’ method which takes under an hour.
1 cup unsweetened milk powder (Nido) or dry milk – I used a tea mug as a measure
1 heaped tsp baking powder
1 levelled tbsp plain flour
1tbsp ghee, melted (or any oil)
1 egg, beaten
1 litre whole milk
1/2 cup sugar – I used the same tea mug as above
5/6 whole cardamon
Pinch of saffron
Handful of chopped nuts (pistachios and almonds, or anything you like)
1/2 tsp ground cardamon
Place the milk, sugar, saffron and whole cardamon in a large pot, and bring it to the boil. Once boiled, leave it on a low heat for 10 minutes.
Meanwhile – in a separate bowl, mix together the powdered milk, flour and baking powder. Add the ghee (or oil) and mix well.
Slowly add the eggs. Stop adding egg, when the mixture just starts to hold together. If the mix wont hold together, even after all the egg is added, add a tiny bit of milk. Don’t worry if the dough is a little crumbly – it’s better this way.
Knead the dough for a few minutes.
Make small balls from the dough (remember they double in size). Try to work with light hands, not squeezing the balls too tightly, as they may not cook the whole way through, yet making sure they wont separate when boiled. Don’t leave the balls out for longer than 5 minutes – cover with a damp tea towel if you absolutely must wait longer.
Gently place the balls in the simmering milk. Turn the heat up to high, and bring the milk to the boil – watch it doesn’t make a mess!
Once the milk has boiled, cover the pot, turn the heat down for about 10-15 minutes, or until the balls are fully cooked through. Here is where your dough balls become light fluffy dumplings.
Leave the dumplings on the slowest flame for a further 2-3 minutes, to eliminate any chances of an uncooked dumpling (hard in the middle).
Gently transfer them to a glass serving bowl, and sprinkle with nuts and ground cardamon.