At this time of year we try and incorporate as many blood oranges into recipes as possible! Cakes always go down well as a treat, and this one is dairy-free too if you don’t serve the yoghurt.
From the garden: eggs, blood oranges
Recipe source: adapted from a recipe by Melissa Klemke for Kidspot
- A large cake tin
- Pastry brush
- Baking paper
- Measuring: cup, ½ cup, teaspoon, ½ teaspoon
- Microplane zester
- Bowls – 2 big
- Electric mixer
- Citrus juicer
- Wire rack
- Serving plates
- 2½ cups self raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 cup raw caster sugar
- ½ cup honey
- ½ cup vegetable oil
- 4 eggs
- 3 blood oranges
- 1 vanilla bean
- 200ml natural Greek yoghurt
- 1 tablespoon white caster sugar
What to do:
- Preheat oven to 170°C.
- Brush the cake tin with a little vegetable oil and then line with baking paper.
- Using the microplane, carefully zest the blood oranges.
- Juice the oranges and mix the zest with the juice.
- Mix the eggs, honey, raw caster sugar and vegetable oil in a large bowl.
- Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
- Using the electric mixer, mix in the flour and orange juice/zest alternately until all combined.
- Pour into the greased & lined tin.
- Bake in oven for 40 minutes, checking after the 30 minute mark – use the skewer test to check that it is cooked.
- Meanwhile, if making the vanilla yoghurt: halve the vanilla pod and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar. Chill until ready to serve.
- When the cake is cooked, turn out on wire rack and cool before cutting.
- Divide among serving plates and serve with the vanilla yoghurt if needed.
Notes: Why do we grease and line the tin? What do baking powder and bicarb soda do?
This recipe was a great hit last week – at school and at home! We rarely cook sweet dishes but when we do, the children obviously love it… I changed the original recipe calling for plain flour and butter to gluten-free flour and olive oil so that our coeliac and lactose-intolerant friends could also enjoy some baked goodies for a change. I hope you enjoy it too… happy baking!
Schiacciata con l’uva (sweet grape focaccia)
Fresh from the garden: grapes, eggs
Recipe source: adapted from a recipe by Jill Dupleix
‘This is part shortbread & part cake, and is a very rustic, simple way to enjoy the last grapes of the season.’ And is also dairy and gluten-free!
- Small saucepan
- Sieve or sifter
- Bowl – large, small
- Table knife & fork
- Plastic wrap & baking paper
- Baking sheet
- Measures – tablespoon
- Rolling pin
- Chopping board & small knife
- Serving plates
- 250g gluten-free plain flour
- 1 teaspoon gluten-free baking powder
- 125g caster sugar, plus 2 tablespoons for topping
- Pinch of sea salt
- 75ml extra-virgin olive oil
- 2 medium eggs
- 160g mixed green and red grapes
What to do:
- Sift flour and baking powder into a large bowl and mix in 125g caster sugar and a pinch of salt.
- Make a well in the centre and add the olive oil, stirring with the knife to gradually draw in the flour.
- Lightly beat one egg at a time and add to dough, stirring until mixed. Shape into a ball (if too soft, add an extra tablespoon of sifted flour), wrap in plastic film and refrigerate for one hour to help firm it up.
At the start of the lesson:
- Pre-heat the oven to 180C.
- Use a floured rolling pin to lightly roll out the dough or just pat it out with floured hands into a rough oval shape on a sheet of baking paper, then transfer, on the paper, to a baking tray.
- Wash and de-stem the grapes and cut in half lengthways. Scatter the grapes on top, half of them cut-side up, half cut-side down, pressing in lightly.
- Scatter with remaining sugar and bake for 15 minutes until golden, and a thin skewer inserted into the middle should come out clean.
- Turn out onto a wooden chopping board and cut into small squares or slices and place on serving plates.
- While the schiacciata is cooking you can make the dough for the next class before cleaning up!
Notes: How many different procedures are there in this recipe? What other foreign language recipe names can you think of? Why do we use a knife to mix the dough?