Whole Orange Cake with Chocolate Chunks

 

whole orange cake2.jpgYou can definitely say I’m going through an orange phase. With so many juicy oranges and mandarins this season, it’s hard to resist not experimenting with these lovely citrus fruits.

I wanted to make a really “orangey” orange cake. One that doesn’t just have the aroma of orange zest but a more substantial, intense orange flavour. So I boiled a whole orange. Continue reading

The best ever, no-knead Olive Bread

olive-bread-4When I first read about the no-knead method of bread baking I thought it was a joke. For years my grandmothers and aunts swore by the “knead for at least 10 minutes” bread rule. I’m not claiming that kneading bread dough is wrong. I’ve been baking bread at home all my life and I am in no way suggesting you shouldn’t knead your bread dough. I am merely saying you can get away with it! Continue reading

Tahini Chocolate Rolls

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This is a variation of my tahini cinnamon rolls. I took an instagram challenge to create something exciting and delicious using chocolate. I don’t know if I this is the grand prize winning entry but it sure is a winner in my house. Tahini and chocolate go so well together. The orange accent in the syrup and a touch of salt in the filling make these rolls almost addictive. You can make the dough in the bowl of a food processor for speed. Continue reading

Nectarine Upside-Down Cake with Pistachios

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This is what happens when you have an overload or nectarines in the fridge, no kids around the house and no mood for rolling a piecrust! THIS heavenly cake. Moist, sweet nectarines on a feathery cake bed, enriched with pistachios. And on top of everything, it looks SO good! A little olive oil in the batter makes the cake softer even when it’s eaten straight out of the fridge. Serve it with a dollop of whipped cream or –even better- a scoop of vanilla ice cream. Divine.nectarine upside down.jpg Continue reading

“Tsoubabka” – A cross between the Greek Easter bread “Tsoureki” and the brioche-like bread “Babka”

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Sounds a bit like food from Star wars only its not. It’s a cross between “Tsoureki”, the traditional Greek Easter bread, and “Babka”, a Polish, chocolate filled brioche-like bread. “Babka” dough is very similar to the Greek “tsoureki” only is contains far less orange flavor and no mastic, a very traditional way of flavouring Tsoureki. At first, I was a bit hesitant to use the mastic, as I thought the combination with chocolate would make it taste more like an alien culinary delight. Continue reading