Last night, me and the usual gang went to see two door cinema club at the Roundhouse in Chalk Farm. I suppose not all the usuals as R is still is Boston working on their project. As he was not able to join, his sister managed to come with and the evening was a great success!
In between the support and Two Door there was a break with music that took us back to our teens with hits from Darude, Sash, Zombienation and ATB. Classics, but we were a bit confused to why they had that on seeing that Two Door Cinema Club isn’t the same kind of genre. At all.
However, this meant that we had warmed up properly with dancing and singing and that we could do the same when the band came on. All in all, I think there was only three songs of new material meaning we sang like crazy.
As usual, C and A just kept buying the ciders which made it slightly trickier getting up this morning. I woke up at 9am but didn’t really get out of bed until about 10am when I strolled downstairs for a big slices of cake for breakfast. I know, I’m crazy like that.
Rest of the day has mostly been consisting of watching old films (The Matrix 2 & 3) whilst laying in bed and sewing on buttons on my shirt. Halfway there and I think I might be ready to start on the dinner.
Just one more slice of orange cake…
Today has been a day filled with slightly boring but very productive feeling tasks. You see, today I went through my entire mail inbox and created new folder, sorted everything in to them and deleted lots of junk! It took me about four hours of work but now I know exactly where things are and my inbox is no longer as full as it used to be!
I also had my first slice of this one.
It was just as amazing as I thought it would be!
Now I’m off to Sainsbury’s for some onions and other bits and pieces. I’m having a quiet evening in with bolognaise and some tv-series. Think I’ll even sew the new buttons on my black Peter pan shirt!
My simple goal of the day was do try the coconut frosting from Elana Amsterdam’s book “The gluten free almond cookbook”. My idea was to incorporate the chai spices I have at home as I think that Chai and orange seems like a smashing combination.
As usual, I looked at the recipe but didn’t actually follow it. It started well but as the recipe called for 1 whole cup of agave nectar, I decided to put in half to start with and boy was it sweet! This meant I had to add the rest of the can of coconut milk and therefore decided to double the recipe and see how it went. So, the recipe is:
Chai Coconut Cream Frosting
1 can (400g) coconut milk
½ cup agave nectar
pinch of salt
3 tablespoons arrowroot powder
2 tablespoon water
2 ½ cup coconut oil
chai spice mix or
2 small sticks of cinnamon
small piece of ginger
a couple of cardamom seeds
Heat coconut milk, agave, spices and salt in a pan and let it simmer for 10 minutes. Combine the arrowroot with the water to a smooth paste. It will be a bit tricky getting it smooth, but work that past – it will get there.
Pour the arrowroot mixture in to the simmering pan and this is when you need to start stirring it good as the paste will make the liquid solid up quite quickly. If you’ve got a hand blender, use that – I just used a good whisk in this stage.
Once it’s gone smooth, remove the pan from the heat and very gradually, blend in the coconut oil. You need to be careful as the combination of a hand blender and the oil will probably get some oil on the front of your top…
Whisk and whisk and whisk until the liquid has cooled down a bit, then pour it in to a bowl that will fit in to your freezer. I used my bowl for my kitchen aid mixer as I don’t have a hand blender.
I left it in the freezer for about 30 min, until the liquid had almost solidified and had gone paler and then put the bowl back in my machine and turned it on. This is a slow process and many times throughout, I thought I had messed up. At some point, it looked as if the frosting had separated but I left the machine to it for about 20 min whilst I went upstairs and sat in front of my computer for a while.
When I came down, the frosting was ready and I could make the cake pretty! I still think the frosting turned out very sweet, but then – I don’t eat sugar so my tolerance level is a bit lower than others. I thought it worked out well though as the orange cake I made was a bit more tart!
Here is the finished beauty with some cinnamon dusted on top!
I saw the two lonely oranges in the fruit bowl and thought I’d have some mercy on them and make a cake! Of course, it was the succulent and dense Orange cake from Elana‘s website that was on my mind again and this time I would make it like a cake instead of muffins. I might even make a frosting or some sort of topping tomorrow to make it prettier, but I’m not making any promises!
Voilà – the recipe (sneakingly stolen from here)
Gluten Free Orange cake
¾ cup agave nectar (I reduced the agave and added liquid stevia)
2 cups blanched almond flour
½ teaspoon salt
1 teaspoon baking powder
Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft. Place the whole oranges (peel and all) in a food processor and blend until smooth. Process in eggs, agave, almond flour, salt and baking powder until well blended. Pour batter into a greased 9-Inch round cake pan. Bake at 190°c for 45-50 minutes, until a toothpick stuck in the center comes out clean. Cool in the pan for 2 hours.
There are also suggestions of making it with other citrus fruits such as lemons or limes which would be interesting. Will post some pictures later on when the cake is done and more photogenic!
The other day I felt like making the wonderful orange cake which I made before Christmas. It was dense but succulent and was from a recipe on Elana’s website. Unfortunately, I was too lazy to grease up a 9″ pan so I just made orange muffins instead and they went like a house on fire. Think I might have one left downstairs.
Or, well, it wont be there much longer…