Tuesday, 13 August 2019

Tangelo polenta drizzle cake



Nature is clever. In the middle of winter, when everything is feeling grey and dreary, it offers up citrus. It's enough to just gaze upon the bright colours of lemons and oranges and limes and pink grapefruit and everything in between but the flavour of these fruits works the same way to shock you out of a slump.


This recipe requires a single bowl. If you don't have tangelos, oranges or lemons will do. Containing both oil and yoghurt, the cake keeps well which means you can make it ahead, or have it on hand for the week. But the colour! It's the best. Sweet and softly glowing, it's almost like eating sun.


Wednesday, 7 August 2019

Louisa's cake



I made a cake. It's been a while. After meeting all my deadlines, the sun was out Saturday and so I baked. This recipe I'd had bookmarked for a while. It had a short list of ingredients, always a winner in my book, and came with authentic Italian credentials (likewise). It contained ricotta, of which I have a seemingly endless supply in my freezer (compulsively making it when milk is about to expire) and there's nothing I like more than being able to cook with pantry staples. So. I've made many a ricotta cake before - this one is a perennial favourite - but this distinguished itself from the others by by featuring apple among its ingredients. You can't so much taste the fruit itself, just its subtle sweetness. Leavened with a little flour, rich with ricotta and bolstered with butter, it's simple and decadent all at once. I don't know Louisa but her cake is excellent. Grazie.