This blood orange cake was created after a strong wave of nostalgia spurred me on to buy a handful of blood oranges from Lidl the other day. My granddad loved blood oranges and he wasn’t stingy about sharing them with me when I was a kid either. Looking back, I think he got a thrill from showing me the unexpected, particularly when it came to food because he would often bring home a handful of blood oranges from Jackie White’s fruit and vegetable market in the town centre and sit and peel the orange before explaining to me the reasons as to why it was uniquely red.
Coconut rings are lovely little tasty bites of cake that are formed of creamy desiccated coconut which create a raised moat around a jam-filled centre. They’re a really easy bake to make and require very few ingredients too. In its dried, desiccated form coconut can be used to lend creaminess and body to curries and tagines as well as sweet and exotic fruity flavours to sweet dishes.
This might sound a bit odd, but this rocky road traybake came about as an accident in a way because I’d originally set out to make a batch of chocolate tiffin with some ingredients which needed used up, but when I presented the finished bake to my family they exclaimed “Ooh! Rocky Road!”. It was only then that I realised that because I’d put marshmallows and crushed biscuits in it I’d inadvertently created a rocky road traybake. Oh well…
I’m a big fan of cheesecake, but the amount of lactose in standard cheesecakes does not agree with my digestive health. However, there are now a lot of lactose-free products on the market, including lactose-free cream. The first time I ate lactose-free cream I was convinced that I would have the same reaction as I would usually have to cream, but was absolutely astonished when it didn’t. It certainly made me much more likely to try lactose-free cream again without the same amount of fear I would usually have.