With Asia, America and many more enjoying Mothers Day on Sunday, I wanted to celebrate the wonderful woman in our lives! Make her day truly special by spoiling her with a delicious sweet treat. My Orange and green tea loaf cake is one of my favourite cake recipes. It has the fabulous light taste of ground almonds and, for a slight bitter sweetness, I have added some crushed fine jasmine green tea. As every mum deserves a bonus recipe, how about adding some skewered grilled pineapples on the side? I love cooking pineapples like this on the barbecue. The star anise gives the pineapple a slightly liquorice flavour and the syrup gives it a sticky sweetness. Delicious! I’ve included both recipes below. Let me know how you get on. Happy Mother’s Day! Love, Ching x Orange and green tea loaf cake MAKES 1 LOAF TO SERVE 4-6 1 large ripe orange washed thoroughly FOR THE CAKE MIXTURE 1 tsp butter for greasing 1 tsp plain flour for dusting 3 medium eggs 125g ground almonds 125g caster sugar 1 tsp jasmine green tea leaves zest of 1 large ripe orange 1 tbsp baking powder Pour about 700ml water into a pan and bring to the boil. Lower the orange into the pan and cook on a medium heat, gently boiling, for 1 hour, topping up the water if necessary to keep the fruit submerged. Once the orange is cooked, leave to cool, then slice into quarters and remove any pips. Transfer to a food processor and blend well. To make the cake, butter and flour a loaf tin measuring 19cm x 9cm and about 9.5cm deep (or equivalent, about 1.2 litre capacity). Preheat the oven to 180C/160C fan/gas 4. Beat the eggs in a bowl, then stir in the orange pulp with all the remaining ingredients (or alternatively mix in the food processor). Pour into the loaf tin and cook for 50 minutes to 1 hour until the cake is golden and has risen, and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for about 15 minutes. When the cake has cooled, carefully remove it from the tin and cut into thick slices. Serve with clotted cream, as in the picture, or try it with frozen lime yoghurt – delicious! Skewered pineapple MAKES ABOUT 6-8 SKEWERS 1 ripe pineapple peeled cored and sliced into 2cm chunks FOR THE SYRUP 100ml hot water 2 star anise 4 tbsp brown sugar 1 tsp ground cinnamon zest and juice of 1 lime zest and juice of 1 orange Put all the ingredients for the syrup into a pan and heat until the sugar has dissolved. Add the pineapple chunks to the syrup and place in the fridge for 1 hour. Meanwhile, soak 6-8 bamboo skewers in cold water for 15 minutes. When ready to cook, slide the pineapple chunks on to the skewers. Heat a griddle pan or barbecue on a high heat, then cook the pineapple skewers for 4-5 minutes, basting frequently with the syrup, until the pineapple has a delicious sticky caramel coating. Serve immediately.
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