It is a stereotype that us Brits are obsessed with the weather.
And there’s nothing like a little bit of snow to reinforce that preconception.
Almost every conversation I’ve had this week, whether with friends, family, colleagues or total strangers, has be preceded with a discussion about the snow, the subsequent and inevitable transport chaos and our general inability to cope with any kind of weather at all really.
Yield: A 2lb loaf cake (serves 8 – 10)
The original recipe calls for blood oranges, a chocolate glaze and an orange compote. All of these things sound wonderful but this version is a little more simple. I can imagine this cake would work well with a lot of different types of citrus fruit – the bitterness of Seville oranges is particularly welcome but lemon or grapefruit would also be good. You might want to check the tartness of your glaze if you’re using a different type of fruit and adjust the ration of sugar to juice accordingly. This cake works best when pleasingly sour.
For the cake:
- Zest of two Seville oranges
- 225g (1 cup) unrefined caster/granulated sugar
- 120ml (1/2 cup) juice from 1 1/2 – 2 Seville oranges
- 120ml (1/2 cup) plain yoghurt
- 3 eggs
- 160ml (2/3 cup) extra virgin olive oil
- 200g (1 3/4 cup) white spelt flour
- 1 1/2 teaspoon baking powder
- 1/4 teasppon baking soda/bicarbonate of soda
- 1/4 teaspoon salt
- Juice of 1 Seville orange
- 55g (1/4 cup) unrefined caster/granulated sugar
- Preheat the oven to 180C/350F (fan). Grease and line a 2lb loaf tin with non-stick paper.
- With your fingers, rub together the zest and sugar in a large bowl until it becomes fragrant.
- Add the yoghurt and orange juice and whisk to combine.
- Add the eggs, one at a a time, and the oil and whisk again until everything is combined.
- Fold in the dry ingredients until the mixture is smooth.
- Pour into the load tin and bake for 40 – 50 minutes until the top is firm and golden.
- While the cake is baking, mix together the juice and the sugar for the glaze. Set aside until needed.
- When the cake is ready, take it out the oven but leave it in the tin. While it is still hot, make a few holes in the cake with a fork and pour over the glaze.
- Leave to cool in the tin for about half an hour until the juice is all absorbed before transferring to a wire rack to cool completely.