1. Pile up all your recipe books that have a sweet section and randomly choose one.
2. Select a desert recipe from it. (Randomly of course).
3. Finally bake the sweet thing to celebrate Dom of the Belleau Kitchen's second year in the world of food blogging.
Easy, a closed-eye fumble produced Tessa Kiros' Apples for Jam'...Hurray great pick. So would, Miss Dahl's Voluptuous Delights have been...which sounds like the title of a Roald Dahl story doesn't it?...Or Falling Cloudberries...which kind of does too!
Double hurray...it opened up at page 100, Orange juice & olive oil cake with pine nuts. It would please 'A' who has a penchant for sweet plain cakes for breakfast...and the cake tin was empty.
A spot of baking...a new recipe with quite a few processes...perfect for a rainy day...which it was...
Tessa Kiros uses lots of eggs, plain flour, baking powder, fresh orange juice and zest, vanilla extract, caster and light brown sugar, and pine nuts to make this cake.
The eggs are separated and whisked. All ingredients except the egg whites gradually combined, finally folding them in at the end.
The batter is then divided into two small prepared baking tins and sprinkled with the pine nuts.
I cut down on the sugar using 200g of unrefined golden caster sugar instead of 250g of caster plus 50g of light brown sugar, and had no complaints despite 'A' having a sweet tooth. I also substituted almond slivers for pine nuts as he's not keen on them.
An hour later a full tin...and the bonus is that the recipe makes two. So one for eating now and one to freeze.
Or give away...
The resulting cake is very moist thanks to the olive oil and orange juice. Tessa kiros says that it will keep for 4 to 5 days in a tin...and I said 'full tin' but as you can see neither apply in our house!
Not for long any way...