I've been pulled away from here the last month with other work commitments. Whilst it's been an exhilarating past 6 weeks with the Fiamme Italian lunch event and some other exciting projects, I have missed being able to have my weekly check in here. Sharing my recipes with you is so rewarding in its own right, and quite cathartic.
After sharing with you so many of my favourite recipes over the years, coming up with new ones that are still practical and applicable to everyday living starts to become more challenging. Never fear though, as I adore a good challenge. Plus, it allows me to enlist the wild imagination of my husband.
This morning before cooking up this tangelo and almond loaf I was running some ideas past my husband. I asked him 'what do you think I should make?', which, if you know my husband is like opening a pandora's box of ridiculous answers. eg. 'Guess what happened today?'...his (one of many) answers 'you bought a top hat made from flamingo feathers'...I am not exaggerating.
Today's answers for what to cook included:
Hang on.... that last one is a really good idea!
So, my tangelo and almond cake recipe was modified to include some cauliflower, as I wanted to get that moisture without relying on banana's, but also keep the cake egg free for all of you who need egg free baking.
The finished product is divine if I do say so myself. The tangelo's really are the star, their sweet flavour sings through the cake and gives a wonderful stickiness. A big shout out to Carissa for supplying these home grown tangelo's by the way, I feel seriously lucky! Of course if you do not have tangelo's, this loaf would work well with oranges or even lemons or limes. Enjoy it sliced thickly and eaten on its own with a cup of tea, or spread it with your favourite nut butter or some honey.
Please note, if you choose to not use the tangelo slices on top of the loaf, the baking time will be reduced to almost half (approx. 60 minutes), as the tangelo's add like a lid keeping the moisture in.
Preset your oven to 200c (180c fan forced). Grease and flour a regular sized loaf tin.
In a large mixing bowl combine sorghum flour, almond meal, quinoa flakes, baking powder, baking soda, cream of tartar, flaxseed meal, cauliflower, cinnamon and ginger powder.
In a separate bowl, combine oil, tangelo juice and maple syrup. Set aside.
Make a well in the center and pour in the wet mixture. Stir with a wooden spoon until just combined. Leave to sit for 4 -5 minutes allowing the mixture to absorb some of the liquid (this is the flaxseed meal doing its job). Spoon the mixture in to the greased loaf tin. Top with thin slices of the extra tangelo.
Place in the oven and bake for 1 hour and 45 minutes, pulling the cake out at the 60 minute mark and covering with aliminium foil to stop the loaf from over browning. Basically you are looking to cook the loaf until a skewer comes out clean without raw batter in the middle. I suggest checking the loaf at the 1 hour and 20 minutes mark just in case it cooks quickly on you.
Once it is ready, allow to cool in the tin for 1o minutes, then use a butter knife to carefully remove from the tin. Place the warm loaf on a cooling wrack. Once cooled, stored in an airtight container for two days, then freeze to keep fresh.