On Wednesday this week, we had a spectacular demo on the myriad bakes, cakes and treats you could make for an afternoon tea. It really was stunning! I loved how the teachers made something as demure as afternoon teas beautiful and colorful and above all, fun!
From cupcakes to meringues, macarons to gluten free treats, it was all going on. I love fun and colourful afternoons like this, it reminds us all that cooking is fun and we should all enjoy it.
From a savoury perspective, sandwiches are where it’s at when it comes to afternoon tea! Rory showed us how to make a chest of sandwiches (yes you read that correctly!) that is perfect for picnics and parties (with mandatory bubbles for adults according to teacher Tracie!)
I certainly see a lot of bakes in my future for sure, macarons, Swiss rolls and cupcakes aplenty in the next few weeks! Stay tuned for those!
In the meantime, here is a recipe for Moroccan orange cake which is so delicious and gluten free!
Moroccan Orange and Almond Cake
(Darina Allen/ Ballymaloe Cookery School)
When making gluten free cakes with almonds, it is so important to read the ingredients label. Shockingly, cheaper ground almonds can be adulterated with cake crumbs or breadcrumbs to make them go further, completely negating the gluten free nature of this cake. As with anything, always read the label!
- 2 large organic oranges
- 6 free range eggs
- 250g ground almonds
- 200g castor sugar
- 1 tsp baking powder or gluten free baking powder
- Was the oranges well and put in a saucepan covered with water. Boil for 2 hours. When cool, cut open, remove pips and blend in a food processor.
- Line a 9in springform tin with parchment, flour and butter well. Preheat oven to 190 degrees Celsius or 170 fan.
- Whisk the eggs together in a large bowl. Add in the other ingredients (including the blended oranges) and mix well.
- Put the mixture into the lined cake tin and bake in the preheated oven for approximately 1 hour
- Test cake with a skewer, if skewer comes out clean, the cake is ready. Allow to cool in tin before turning out and coating with icing sugar.