So winter has started in earnest, and so have the terrible twos. It’s howling inside and out. In an attempt to warm stomachs and sedate a toddler’s fury that he can’t scribble on my books while being spoon fed dinner from the comfort of a tiny red car, it’s beef stew and warm orange cake for dinner tonight.
In the picture he’s actually eating a hot cross bun as I daren’t take a phone to the table at the moment for fear I’ll end the meal by shouting ‘no bloody Peppa Pig!’ and throwing it across the room.
Makes a 21cm cake
Two large oranges, about 375g in total when pureed
225g golden caster sugar
250g ground almonds
A heaped teaspoon of baking powder
Cover the oranges with cold water, bring to the boil, put a lid on and simmer for 2-2.5 hours. Then remove from the water and blitz to a pulp. Weigh out 375g of it and beat with the other ingredients, cooking in a greased 21cm springform tin at 190 for an hour (or on a gridrack on the bottom of the Aga roasting oven).
We had ours warm with yoghurt or double cream.