Tangerine dream cake
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
- 250g soft unsalted butter
- 250g runny honey
- 250g self-raising flour
- 200g ground almonds
- 1 tablespoon vanilla bean paste
- 6 large free-range eggs
- 4 tangerines
- 100g icing sugar
- Optional: natural yoghurt, to serve
ON THE DAY: Preheat the oven to 180°C and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth.
Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out.
Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
Energy: 348kcal l Fat: 22.3g l Saturated fat: 9.3g l Protein: 6.9g l Carbs: 32.1g l Sugars: 20.1g l Salt: 0.4g l Fibre: 0.6g
Satisfying Veggie Bake
We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.
- 3 onions
- 3 cloves of garlic
- Olive oil
- 3 level teaspoons ground coriander
- 3 teaspoons olive tapenade
- 3 mixed-colour peppers
- 3 sweet potatoes
- 3 large portobello mushrooms
- 3 courgettes
- 3 x 400g tins of quality plum tomatoes
- 3 large free-range eggs
- 500g Greek-style yoghurt
- 100g feta cheese
- 1 bunch of oregano (20g)
- 1 packet of filo pastry (270g)
- 1 mug of basmati rice (300g)
- 1 x 400g tin of butter beans
GET AHEAD: You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done.
Add the tomatoes to the mix, breaking them up with a spoon, along with 2 tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover.
Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight.
ON THE DAY: Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed.
TO SERVE: Preheat the oven to 180°C. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.
Energy: 580kcal l Fat: 13.7g l Saturated fat: 5.3g l Protein: 24g l Carbs: 96.2g l Sugars: 21.3g l Salt: 1.3g l Fibre: 11.2g
Photographs: David Loftus (main image and veggie bake), Levon Biss (tangerine dream cake)