I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.
Whole orange and fresh coconut cake
2 oranges, 1 to be used whole, 1 for decoration
200g butter, softened
3 extra large eggs, lightly beaten
1 cup vanilla caster sugar
1/2 cup freshly grated or desiccated coconut, plus extra for decoration
1 1/4 cups self raising flour
1/4 cup icing sugar, for decoration (optional)
Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
Grease and line with baking parchment a 22cm diameter round baking tin.
Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
In a food mixer, cream the butter and sugar until light and fluffy. Slowly add the beaten eggs, followed by the orange puree.
By hand fold in the coconut and flour to form a fairly loose batter.
Pour the batter into the cake tin, and level off the top to help even baking.
Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
Remove the cake from the oven and leave in the tin for 5 minutes, before transferring to a wire rack to cool.
Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake. Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!
So it’s Shrove Tuesday, Pancake day. You’ve a stack of pancakes ready, but what to fill them with? Here are 5 suggestions –
Heat the pancakes (2 or 3 per person) in a frying pan, with 3 tablespoons of limoncello. Remove from the pan and place on a serving plate. Sprinkle with fresh lemon zest, a little fresh lemon juice and some golden caster sugar, honey or syrup.
Heat the pancakes, then serve with a tablespoon of lingonberry jam, thick yogurt, a dusting of icing sugar and a sprig of mint.
Chocolate and Hazelnut Pancakes:
Cover the warmed pancakes with Nutella, sprinkle with whole roasted hazelnuts, and a dusting of icing sugar. Serve with coconut yogurt, seen here with a dusting of ground chocolate.
Caramelised Spiced Apple Pancakes:
Serve the warmed pancakes with a few slices of apple which have been caramelised and flambeed with brandy. Then fill the pancake with ginger yogurt, and dust with mixed spice, stem ginger pieces and icing sugar.
Coconut and Lime Pancakes:
A few tablespoons of your favourite coconut yogurt, together with some fresh lime zest and a squeeze of lime juice will add a mojito zing to your pancakes. Finish with a drizzle of fruit or maple syrup.
How are you celebrating pancake day? If you would like the recipe for the pancakes, please visit this link Pancake recipe.
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Tomorrow is Shrove Tuesday, otherwise known as Pancake Day. This means that Winter is on it’s way out and Spring is around the corner. Shove Tuesday is one of those annual events which sneaks up on you suddenly, and then there is a huge panic to get those pancakes made. But this year, make sure your prepared and make these pancakes today and save yourself the hassle tomorrow.
Pancakes – recipe by Champagne Twist
2 extra large eggs
pinch of salt (optional)
200g plain flour
1 tbsp vegetable oil, plus extra for frying
In a large bowl or jug, add the eggs and salt if using and whisk for about 30 seconds. Add in the milk and stir until well combined. Fold in the flour until a batter, with the consistency of single cream, is formed. Then stir in the oil and set aside in the fridge for 30 mins to rest. Note; the salt adds flavour and helps to break down the eggs so that they are easier to whip. Personally, I tend to leave as much salt as I can out of recipes, especially if I know I may be using high salt or sugary fillings.
Add a tiny drizzle of oil to a crepe or frying pan and preheat over a medium temperature. Using a small ladle, when the oil begins to sizzle, carefully pour 1 ladleful of batter into the pan, swirling the batter around until it covers the inside base of the pan. Cook for about a 1 or so until golden brown, and then flip the pancake over to cook on the other side. Cook for a further minute.
When cooked, place the pancake on a plate and cover with a sheet of greaseproof paper. Continuing cooking the pancakes until all the batter has been used up.
After cooling you can place the pancakes with the greaseproof paper in-between each pancake into a freezer bag and freeze them for later use.
When you’re ready to use, simply take as any pancakes as you require and leave them to defrost overnight in the fridge.
Remember pancakes are not just for Shrove Tuesday. Pancakes are extremely versatile, and the range of sweet and savoury fillings are endless. These little beauties are ideal for creating last minute meals, or pudding treats when time is short.
Tomorrow I will post some suggestions for sweet fillings. Enjoy pancake preparation day!
Are you making pancakes for Shrove Tuesday? Please share in the comment section your favourite recipes and pancake fillings.
This is a quick recipe, because a) I like quick recipes, and b) it’s the recipe is a useful seasoning, which may help to reduce sodium intake.
I often use celery salt where recipes ask for ordinary salt, as I believe it gives an added flavour dimension in savoury dishes. When you think about it, if a recipe asks for a teaspoon of salt, by using celery salt, you’re actually only using 1/3 of a teaspoon of salt, with the remainder made up of a herb. That’s got to be a good thing, right?
Celery Salt – recipe
1/2 cup celery seed
1/4 cup sea salt
Now pay attention, this is where it gets complicated …
Mix the 2 ingredients in a bowl, until well combined. Pour the celery salt into a clean, sealable container. Done.
Do you use flavoured salts as an alternative to the traditional salt and pepper? Let me know in the comments below.
Please also check out my YouTube channel (link) and subscribe to receive even more from Champagne Twist.
As it’s summer in the city … ahem … I thought it was about time to get the cocktail shaker out. Or at least a big jug to make a refreshing summer time drink. Here’s a little recent invention of mine, the Elderflower and Pineapple Refresher. Let me know if you try it and what you think of it.
Elderflower and Pineapple Refresher – recipe
1/2 cup elderflower liqueur (try St Germain)
2 cups elderflower presse
2 cups fresh pineapple juice
Juice of 1/2 a lemon
Ice, to serve
A slice of lemon per glass, to decorate
In a jug, mix the liqueur, presse and juices until well combined.
Fill 4 glasses with ice, and equally divide the drink between each glass.
Add a slice of lemon to each glass and serve immediately.
To remind us that it is actually summer, here’s one of my videos from last year. Hopefully, it will kickstart the heat wave.
Thanks for reading, and please don’t forget to like, subscribe and comment – links below. See you soon!
It has been a while since I posted a recipe. This is an adaption of a Jamie Oliver recipe, I managed to make 2 large tarts, each enough to serve 6-8 people, or 4 hungry ‘me’s.
Potato, asparagus and cheese tart – recipe
500g potatoes, peeled and quartered
Pinch of sea salt
500g asparagus spears, ends removed
200g filo pastry
100g butter, melted
100g Cheddar cheese, freshly grated
100g Lancashire cheese, freshly grated
3 large eggs
300ml double cream
1/2 large red onion, finely sliced
¼ tsp nutmeg, freshly grated
Black pepper, freshly grounded, to taste
Cook the potatoes in a large pot of salted boiling water for 15 minutes.
Par-cook the asparagus over the boiling potatoes, in a steamer for 4 minutes. Afterwards, remove the asparagus and place in a bowl of cold water. This will help the asparagus retain their bright green colour.
Preheat the oven to 190C/375F/Gas mark 5.
Layer the sheets of filo pastry in a large, ovenproof dish, brushing each layer with plenty of melted butter. Reserve a little butter for later. Ensure there is an over hang of pastry of about 2.5cm. Work quickly with the pastry so it doesn’t dry out. Covering the pastry with a slightly damp teacloth may help, whilst you prepare the ovenproof dish.
Mash the cooked potatoes with the 2 cheeses, while they are still warm. In a separate bowl, lightly whip together the eggs and cream. Add to the cheese potato mix.
Add the nutmeg and onion, season well with pepper and stir to form a batter.
Pour the batter over the filo pastry. Bring up the sides of the filo and scrunch them together to form a rim.
Drain the asparagus and line them up across the batter. Brush all over the top of the tart with the remaining melted butter.
Place into the oven and bake for about 30 minutes, until the top is golden and the batter has just set.
Allow to rest for 10 minutes. Serve with salad and/or a crusty mini baguette.
If you try this recipe, please let me know how it turned out. Don’t forget to like, comment and subscribe to Champagne Twist.