Gluten-free blood orange loaf cake

Gluten-free blood orange loaf cake


For the cake
150g unsalted butter
200g caster sugar
250g ground almonds
60g polenta
3 large eggs
½ tsp table salt
1 ½ tsp baking powder

For the candied zest
80g caster sugar
4 blood oranges, pared with a zester to give thin strips

For the syrup
60g sugar
140g blood orange juice

To make the cake, cream the butter and sugar until pale and fluffy, then stir in the remaining cake ingredients. Pour the mix into a 2lb/900g loaf tin lined with greaseproof paper brushed with a little melted butter. Bake at 180C (160C fan)/gas 4 for 50 minutes, until golden brown.


Sample Sale

Sample Sale


We are having a huge clear out, for one day only all items in our Amwell street shop will be £2.00. Come and see us from 8:30am- 6pm at 57 Amwell Street London EC1R 1UR

Pumpkin Carving Tips

Pumpkin Carving Tips


With less than a week to go until the spookiest day of the year we though we would share some helpful tips for carving the perfect pumpkin! Whether you opt for a frightening face, or a cute pattern here are a few hints to make sure you masterpiece is scary for the right reasons! 

1. Start with the right pumpkin, choose on that is fresh with no bumps or bruising and a flat bottom so it wont roll away while you are carving it.  

2. Instead of cutting the 'lid' from the top of the pumpkin, around the stem, try cutting an opening from the bottom, this will keep your pumpkin neat and help to prevent the sides from caving in later on. 

3. Scoop and then scoop more! A sturdy spoon or ice-cream scoop will work well for this. Make sure to remove all of the seeds and the stringy pulp first. If you are feeling strong try to scoop out some of the flesh too. This will make the walls of the pumpkin thinner and easier to carve. 

4. Sketch out your design on paper first, then just tape it to the front of your pumpkin and use a pencil to poke holes along the lines you want to carve.  This way you wont end up with a lopsided design or too much empty space. 

5. Have Fun! Sometimes the silliest pumpkins are the best so don't worry too much if your pumpkin wont be scaring your neighbours! 

6. Finally, try sprinkling a little cinnamon inside your pumpkin so that it both looks and smells amazing!

 

 


Easy Autumn Pumpkin Cake

Easy Autumn Pumpkin Cake


As the weather gets colder there is nothing better than a warming cup of coffee accompanied by this spicy autumn pumpkin cake to make you feel cosy again. If you like carrot cake than this one for you. We spotted the recipe on the  BBC blog and its been a go-to cake for us since!

Ingredients:

For the cake
  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated or tinned puree
  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

Method:

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

 


Maison et Objet 2019

Maison et Objet 2019