• Oh okay, just the one slice then…

    by  • 21/03/2013 • Country food • 0 Comments

    Lime cake with orange blossom and pistachios

    An exquisite new book launches today. Called Love, Bake, Nourish, it’s a stunning collection of cakes, puddings and sweet treats made using both natural sugars – such as dried fruit, honey and syrups – and ancient flours such as buckwheat and spelt, which are easier to digest and don’t come laden with the gluten you find in standard white flour. It’s by Amber Rose, who worked as a private chef for Sadie Frost for many years, who says “Amber’s recipes unite luxury with nature. Her cakes are truly delicious and original with tastes that awaken the senses.” This wonderful cake was inspired by a trip to Morocco, after wandering through the markets and heading back to her riad with a bag of limes, a small basket of orange blossoms and a desire for something sweet. Sounds wonderful…

    serves 10–12

    225g white spelt flour, sifted
    2 teaspoons baking powder
    Pinch of salt
    80g ground almonds
    100g pistachios, toasted and chopped
    2 large free-range eggs
    250g honey
    250ml Greek-style natural yogurt
    150ml cold-pressed olive oil
    Finely grated zest of ½ unwaxed lemon
    Finely grated zest of 1 unwaxed lime

    for the syrup
    100g honey
    Juice of 1 lime
    About 2 tablespoons orange blossom water

    to serve (optional)
    Unrefined icing sugar, rose petals or orange blossoms
    250g Greek-style natural yogurt
    2 teaspoons orange blossom water
    2 tablespoons honey
    Handful of pistachios, chopped

    1 Preheat the oven to 180°C. Grease and flour a 22cm loose-bottomed cake tin.

    2 Place the flour, baking powder, salt, ground almonds and pistachios into a large bowl, then mix to combine. In a separate medium bowl, mix together the eggs, honey, yogurt, olive oil and lemon and lime zest. Make a well in the middle of the dry ingredients and gently pour in the wet ingredients, carefully beating until just combined. Pour the mixture into the prepared tin, level the top with the back of a spoon or a palette knife and bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 30 minutes.

    3 Meanwhile, make the fragrant syrup. Boil 150ml water and the honey in a small saucepan for 5–6 minutes, or until reduced by half. Add the lime juice and boil for a further minute, then add the orange blossom water to your taste. Use a skewer or cake tester to make holes all over the top of the warm cake (still in its tin) and gently pour over the scented honey syrup. Once all the liquid has been absorbed and the cake is completely cool, remove from the tin and decorate with a little sifted icing sugar, rose petals or orange blossoms, if you have any. Serve on its own or with Greek-style natural yogurt with the orange blossom water and honey stirred through it and decorated with chopped pistachios.

    Love, Bake, Nourish by Amber Rose (£19.99, Kyle Books) is published today

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