Throwback Thursday: Clementine and Almond Syrup Cake from Jerusalem

I’m now up to 4 – I own 4 out of the 5 Ottolenghi books that the Food52 Cookbook Club included in their June 2017 selections from his repertoire. I talked a bit about that month in this post.

The following is a major cake fail. I burnt this cake to a crisp. No joke. I salvaged it, but it was bad. So I was a bit fancy with the camera angles so you can’t see what a patchwork job it was. I sawed off the top and carefully cut away the sides before brushing the syrup on. Sigh. I’m still not sure where I went wrong with the oven temperature.

I needed a gluten free cake. I’ve dabbled a bit in gluten free baking and I thought that given that a large portion of this cake batter was almond meal, it would probably work with substituting the plain flour for gluten free flour 1:1. It worked a treat! I just had my oven too hot. But anyway…

The Clementine and Almond Syrup cake from Jerusalem is to die for.  The recipe is online, so I implore you to try it! To have had such a massive issue with the baking and to have still ended up with a superbly moist cake is a testament to how beautiful this recipe is. Clementines aren’t in season in Australia at the moment, but I have a fruit drawer full of oranges that need to be used so I just went with that. I used Grand Marnier in the chocolate icing instead of straight Cognac. No big change, but a change nonetheless.

We ended up cancelling our plans so this cake never made it past the test kitchen. We’ve rescheduled for next week though so I’m keen to make it again to see if it’s just as good if I don’t burn it. Aaron called it one of the nicest cakes I’ve made and that is really saying something. I can’t wait for our gluten free friend to try it!

Throwback Thursday: Cauliflower Cake from Plenty More

Throwback to June 2017 when Food52’s Cookbook Club took on Yotam Ottolenghi’s plethora of beautiful cookbooks, and everyone was making this intriguing looking Cauliflower Cake from Plenty More…not only did I do the same at the time, but I’ve made it probably 6 times since then because it is just that good!

The recipe can be found online here so I won’t go into any detail about the ingredients or method, but I’ll share how I have tweaked it slightly to make it a bit quicker and easier to throw together as a midweek meal.

Firstly, the cauliflower…

…I do not buy a fresh whole cauliflower, but instead a frozen 500g bag and I cook it in salted water in the microwave for 4 minutes before straining. This happens while I cook the onion (except for the reserved onion rings) with dried rosemary in a nonstick frypan.

My next change is that I add a grated pizza cheese blend instead of freshly grated parmesan to the egg/flour/onion/herb & spice mixture.

My last change is that I use spray oil to grease my casserole dish before sprinkling the seeds into it and rolling them around until they stick.

Then I simply pour the rest of the ingredients into the dish and place the reserved onion on top before baking.

It is such a delightful meal with a side salad and some fresh bread and it gets gobbled up every time without fail. Definitely worth returning to!