My Favourite Cakes
This cake is made from the basic pound cake recipe with small modifications. I added 25g cocoa to make the marble, grated lime rind and buttermilk. You can also use milk for this recipe. I also topped the cake with crumble…that makes it super tasty. I am not supposed to be eating cake but I ate a large slice anyway. I felt so guilty afterwards…but what to do? Have a great week! Continue reading
This pastry is used to make sweet pies like apple pie, lemon tart and others. It has the characteristic melt-in-the-mouth texture and rich flavour. Continue reading
Also referred to as Moroccan clementine, Clementines are mostly imported from North Africa and Spain.
Clementine is a result of accidental hybridization, between a mandarin and a sweet orange. The first fruit was discovered by Brother Clement Rodeir (the fruit is named after him), in the garden of his orphanage in Misserghin, Algeria. Clementines are not always easy to distinguish from other varieties of Mandarin oranges.
Other sources say it originated in china, and is nearly identical to Canton mandarin in Guangxi and Guadong Provinces in China.
They are small, easy to peel, like tangerine, and almost always seedless (unfertilized). Due to this they are sometimes referred to as seedless tangerines.
The flesh is deep orange with a smooth glossy appearance, they have 7-14 segments with a very thin membrane. They are juicy and sweet and less acidic than the common orange. They are sold in net bags or in small wooded cardboard containers.
Season: November to January
Varieties of clementine:
Clemenules or nules: high quality, popular, seedless, easy to peel with a pleasing sweet flavour. It’s a mutation of Spanish Fina variety and is most widely cultivated in Spain and California.
Nadorcott: a patented late season seedless variety, grown in isolation. It is more red-orange in colour with a thinner peel, flavour less sweet, more tart and bitter then clemenules. Patent filed in 1997.
My Favourite Muffins
Lemon, coconut and glacé cherries are an excellent combination. The muffins were also glazed with hot lemon syrup. I think this is what I loved most about them. I hope you had an excellent weekend. Wish you a great week, ahead! Continue reading
My Favourite Scones
I watched Martha make these scones and I knew I wanted to try them, “tout suite”, so I went and bought some cake flour and made them for breakfast, the next day.
They were tender, fluffy and soft on the inside, but with a bit of crunch on the outside. The best part of these scones is the booze and the currants. If you plan to make them without the orange liqueur or other fortified wine, then just save your breath and bake something else. I used Marsala instead of the orange liqueur but they still tasted awesome. They don’t look very pretty but they taste delectable. I would make them over and over and over again. Have a great weekend. Continue reading