Baking

Baking

By
Catherine Phipps
Contains
14 recipes
Published by
Quadrille Publishing
ISBN
978 184949 900 2
Photographer
Mowie Kay

Something transformative happens when you combine citrus with butter, sugar and eggs – and, unusually, here I mean the citrus is transformed – captured and enhanced by those ingredients, rather than the other way round. This is especially true of lemons and oranges, but try any of the cake recipes in this chapter with grapefruit and you will be amazed at how complex and rounded the flavour becomes.

As usual, all of these are adaptable. The Classic Drizzle Cake, in particular, sans syrup, is very similar to a Madeira cake and is happy with any citrus flavour you care to throw at it. It is probably the cake I make most frequently.

There is a cake for virtually every mood and season here, including Christmas, although I haven’t followed the traditional route of a dark fruit cake, rich with candied peel and zest. I think there is enough richness to Christmas, what with the pudding and mincemeat, so instead I have made a lighter Bundt cake that is almost a cross between a Christmas cake and a panettone. If you want something dark, try the Rum and Marmalade Loaf Cake, which is an excellent keeping cake and wonderful spread with butter.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again