Try one of Allisons recipes

Orange and Almond Polenta Cake

No flour or fat... perfect for a guilt free treat!

2 medium oranges
5 large eggs
175g (6oz) castor sugar
175g (6oz) ground almonds
50g (2oz) polenta (cornmeal)
5ml (1tsp) baking powder

Orange Syrup
50g (2oz) castor sugar
Juice of 1 large orange
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Place the whole unpeeled oranges in a pan of water, bring to the boil then lower the heat, pop on a lid and simmer for 1 1/4 hours until very soft. Drain and cool for 30 minutes.

Preheat the oven to 170 oc. Grease and line a 24cm (9.5 in) springform cake tin with baking parchment. (Base and Sides)

Roughly chop the oranges, removing any pips. Place into a food processor or blender and puree.

Whisk together the eggs and sugar for 3-4 minutes until thick and creamy. Then carefully stir in the ground almonds, polenta and baking powder, followed by the orange puree, trying not to knock out too much air.

Pour into the tin and bake for 40-45 minutes on a low shelf, it should be golden and just firm to the touch. Leave to cool in the tin for 10 minutes and then remove onto a cooling tray.

Make the syrup by mixing the orange juice with the castor sugar and 60 ml of water, heat gently until the sugar has dissolved. Allow it to boil for a couple of minutes and then drizzle it over the warm cake.

Serve warm with a dollop of Greek yoghurt

Sticky Ginger Cake

125g Butter at room temperature
125g Dark Muscovado Sugar
200g Golden Syrup, plus an extra tablespoon
225g Plain Flour
4 tsp Ground Ginger
1 Level tsp Bicarbonate of Soda
150ml Milk
1 Egg Lightly beaten
200g Crystallized Ginger Chopped Finely

Preheat the oven to 160c or fan 150c and grease and base line a 7.5in square cake tin.

In a large mixing bowl beat together the butter, sugar, 7oz syrup, flour, ginger, bicarbonate, milk and egg. This is best done with an electric hand whisk for about 3 minutes. The mix will look like a thick batter.

Stir in the crystallized ginger and then pour into the tin. Bake in the middle of the oven for about an hour. Test with a skewer, it should come out clean.

Leave to cool in the tin for 10 minutes and then carefully turn out onto a cooling rack.

Whilst still warm drizzle over the spoon of syrup. Allow to cool completely before slicing.

If you have stem ginger in syrup you can as an alternative use this finely chopped instead of the crystallized ginger. Then instead of finishing with golden syrup use the syrup from the stem ginger jar.
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Seville Orange Marmalade

1.4 kg (3lbs) Seville Oranges
Juice of 2 Lemons
3.4 litres (6 pints water)
2.7 kg (6lbs) Preserving sugar

Put a sieve over the preserving pan and line with a large piece of muslin. Halve the oranges and squeeze out the juice and pips. Pull out all of the membrane, putting all of this into the muslin. Tie up the muslin tightly so that none of this can escape.

Next you need to chop the peel. How you do this is a matter of choice. I put it into the food processor and blitz it for speed.
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Place the muslin bag into the pan with the orange juice, lemon juice, chopped peel and all of the water. Bring this to the boil and then turn down to a gentle simmer for about 2 hours, turn off the heat. The peel will be very soft and the contents of the pan will have reduced by about half. Remove the muslin bag and allow to cool.

When cool enough to handle squeeze well allowing the thick juice to run into the pan. Put back onto a low heat and add the sugar. Stir gently until all of the sugar has dissolved and then bring to a rapid boil. To get to setting point will take 15 to 30 minutes. If you don’t have thermometer test for a set using the cold saucer method. Place a saucer in the freezer while you are waiting and then spoon a little marmalade onto the cold saucer. Push a finger across it and if the surface wrinkles and it is beginning to set, it has reached ‘setting point’. If you have a thermometer it should be 105 oC.

Remove from the heat and allow to stand for 15 minutes, to distribute the peel evenly. Pot and seal into sterilized jars. It will make approximately 7 or 8 lbs