Sicilian Whole Orange Cake

I found this on Christina's Cucina website. DELICIOUS and so easy to make. 

(Here's a link to the GF version which substitutes cream cheese for the yoghurt and of course GF flour).

Ingredients

3 eggs

250g sugar (1 1/3 cups)

275g plain flour (1 3/4 cup)

2 1/2 ts baking powder

100g softened butter (1/3 cup)

100g plain Greek yoghurt (1/3 cup)

1 large organic orange (~300g) washed and cut into pieces (use rind and flesh but remove seeds)

1 tsp vanilla essence

Method

Preheat oven to 175C. 

Prepare an 8” springform pan by spraying with oil (or butter) and lining in parchment paper. 

(I use a silicone pan, not a springform - works fine. Recipe says spray the paper as well but I don’t)

Place the sugar and eggs in a large bowl and beat until light and fluffy (says to use a mixer but I just use a hand whisk). 

Sift the flour and baking powder and add to the mixture in the bowl a little at a time, along with the softened butter. Continue until all is added and blended, then stir in the yoghurt. 

In a food processor, process the whole orange until it is almost pureed. 

Add the orange to the cake mixture along with the vanilla essence and stir until evenly combined, then pour the batter into the prepared pan.

Bake for 50-60 mins (my oven takes 50 mins). Test with a skewer before removing from oven. Allow to cool for about 15 mins, then remove from the pan.

Orange glaze

Juice of an orange

100g sugar (1/3 cup)

Melt the sugar in the orange juice and allow to simmer for a few minutes until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting. 

It’s easier to cut the cake if cool. Could serve with cream.  Sicilian Whole Orange Cake

Ingredients

3 eggs

250g sugar (1 1/3 cups)

275g plain flour (1 3/4 cup)

2 1/2 ts baking powder

100g softened butter (1/3 cup) - I just soften in m/wave

100g plain Greek yoghurt (1/3 cup) - I use whatever flavour I have in the fridge

1 large organic orange (~300g) washed and cut into pieces (use rind and flesh but remove seeds)

1 tsp vanilla essence

Syrup glaze

Juice of an orange

100g sugar (1/3 cup)

Method

Preheat oven to 175C. 

Prepare an 8” springform pan by spraying with oil (or butter) and lining in parchment paper. 

(I use a silicone pan, not a springform - works fine)

(Recipe says spray the paper as well but I don’t)

Place the sugar and eggs in a large bowl and beat until light and fluffy (says to use a mixer but I just use a hand whisk). 

Sift the flour and baking powder and add to the mixture in the bowl a little at a time, along with the softened butter. Continue until all is added and blended, then stir in the yoghurt. 

In a food processor, process the whole orange until it is almost pureed. 

Add the orange to the cake mixture along with the vanilla essence and stir until evenly combined, then pour the batter into the prepared pan.

Bake for 50-60 mins (my oven takes 50 mins). Test with a skewer before removing from oven. Allow to cool for about 15 mins, then remove from the pan.

Orange glaze

Melt the sugar in the orange juice and allow to simmer for a few minutes until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting. 

It’s easier to cut the cake if cool. Could serve with cream. 

Black Bean Balls

 A recipe by Denise Evans

The spiced black bean balls in fresh tomato-based sauce can be served with zucchini noodles or fresh pasta for a delicious dinner.

Serves: 3-4

Ingredients:

1 ½ cups cooked black beans or 1 15 oz can, drained and rinsed

¾ cups gluten-free oats

½ cup diced onion

3 garlic cloves, roughly chopped

2 tbsp tomato paste

½ tbsp onion powder

1 tsp paprika

¼ tsp smoked paprika

½ tbsp chilli powder (optional)

½ tsp ground cumin

1 tsp dried oregano

Sea salt, to taste (optional)

Tomato sauce

½ cup diced onion

2 garlic cloves, minced

3 cups crushed tomatoes

¼ cup tomato paste

1 tsp dried or fresh basil

1 tsp dried or fresh oregano

1 tbsp coconut sugar

½ tsp red pepper flakes, to taste (optional)

Sea salt, to taste (optional)

Fresh basil or parsley, for garnish

Method:

Preheat oven to 200 degrees.

Mix the ball ingredients in a food processor or blender.

Form the mixture into balls (you should get about 14-16 and cook on a non-stick oven-proof skillet on medium-high heat until browned on all sides. Transfer pan to oven and bake for 20 minutes, until crispy.

While the balls are in the oven, in a separate pan, add the crushed tomatoes, tomato paste, basil, oregano, coconut sugar, red pepper flakes (if using), and sea salt (if using). Cook uncovered, for 5-7 minutes, until slightly thickened and the flavours have infused.

Add the cooked balls to the pan and coat with sauce. Serve immediately, with noodles/pasta and garnish with fresh basil or parsley.

Vegan  |  Gluten-Free  |  Dairy-Free

Black Eyed Beans Curry

A way to use the summer crop of tomatoes... quick and easy to prepare. 

Ingredients

2 cups dry Black Eyed Peas, rinse and soak in lukewarm water for 3-4 hours (not longer)

(also soak 1 tsp of fenugreek seeds or can simply add when cooking)

½ cup shredded coconut

1 medium onion, finely chopped

3-5 medium size tomatoes finely chopped

1 tablespoon cooking oil

1 tablespoon lemon juice

Chopped cilantro, onion and lemon wedges for garnish

For Seasoning and spices :

½ tsp cumin seeds

½ tsp black mustard seeds

1 bay leaf

1 tablespoon grated ginger

1 tsp garam masala (or curry powder)

1/2 tsp turmeric powder

1/2 tsp red Chili powder

1 tsp raw or brown sugar, optional

Salt -adjust per taste

Instructions

Put a deep saucepan on medium heat. Add oil. Add in cumin and mustard seeds, ginger, onions, bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.

Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Add pre-soaked black-eyed beans and water (ratio 1:2). Mix well. Cover and let it cook on medium heat for at least 15 minutes. Check occasionally to make sure there is enough water.

When the black-eyed peas are fork tender and soft, turn off the heat. You can mush a few beans to add to the creaminess. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.

Serve with rice (roti/naan etc)

UN-SOAKED BLACK-EYED PEAS : 3 CUPS WATER TO 1 CUP UN-SOAKED BLACK EYE PEAS, COOK FOR 30-40 MINUTES.