you might have noticed that there was no wonderful blackberry tart!!!! Much to my disappointment!!
During the week I had changed my mind and made a blackberry cake topped with meringue that I had seen on the cover of a magazine a few months ago, I was taking it out of the tin and IT FELL!!!! There was much screaming and gnashing of teeth but there was no salvaging it as it was smuched all over the top of my gas hob!! Thankfully I had a punnet of blackberries left so Monday night was the night, I was all set to go only to find my blackberries were gone mouldy!!! More disappointment and gnashing of teeth ensued (plus cursing m&s but I have since forgiven them as they had beautiful black Bursa figs in stock and we have them baked on top of porridge this morning) and I decided to make my big come back this week instead with a book review and some baked goods out of the book.
Rachel Allen's new book was out last week (it's not out until 6th October in the UK) and I have to say I think it's her best book yet! Now Rachel (lovely name ;-)) irritates me sometimes with her slight over-exuberance but I still watch her as she's one of the better Irish tv chefs currently I think, but this is her best book yet! Entitled Bake everything in the book is baked from the most simple recipe of baked figs to puff pastry and a wonderful gingerbread house which I am so making at Christmas (I'm singing carols already in my head).
This book is a lot better presented than Rachel's previous offerings in my opinion, the paper is lovely, matt and heavy, the photography is in a different vein too still being homely but more enticing focusing more on the food than the backgrounds, with the usual gratuitous Rachel shots sprinkled throughout. I've been reading through the recipes for the last few nights at bedtime and decided I had to make the Iced Orange Cake, one of 2 orange cakes in the book as I had some gorgeous organic, unwaxed oranges that I got last week and was dying to use as they smelled so wonderful and exotic.
So here's what you'll need for the cake
Finely grated zest of 1 orange (I used 1 and a half as I wanted a super orangey cake)
100g caster sugar
100 icing sugar (I used 75g as I didn't want my cake to be too sweet)
125g plain flour
1 tsp baking powder
Preheat the oven to 180/Gas4.
Butter a 20cm springform/loose bottomed tin and line the bottom with parchment.
Melt the butter over a low heat and when melted set aside.
Mix the eggs, orange zest, caster and iricing sugar together until thick and fluffy.
Add the melted butter and mix.
Then sift in the flour and baking powder and fold together gently.
Pour the mixture into the tin and smooth the top.
Bake for 30-35 mins until a skewer comes out clean.
I glazed my cake with a honey orange glaze using 100g icing sugar mixed with 1/2 tbsp boiling water, 1/2 tbsp orange juice and 1 tbsp honey but to be honest it was gorgeous just on it's own and would be a lovely cake to have with a cup of tea in the afternoon. My cake sunk a little in the middle but it was my own fault as I just can't leave the oven closed coming up to the end of cooking time!! Twas divine though so serve with a dollop of yogurt or cream and enjoy!