Post-lockdown dating diaries: ‘I’m more seasoned in casual sex than dating’
Post-lockdown dating diaries: ‘I’m more seasoned in casual sex than dating’

Hannah Kingston

US Paralympians to be paid the same as Olympians for the first time ever
US Paralympians to be paid the same as Olympians for the first time ever

Sarah Finnan

‘Stop treating my child’s Down Syndrome as a tragedy’ – One mother’s story
‘Stop treating my child’s Down Syndrome as a tragedy’ – One mother’s story

Amanda Cassidy

What to eat this week: Kerala vegan cauliflower curry
What to eat this week: Kerala vegan cauliflower curry

Meg Walker

5 things to consider before setting up your own business
5 things to consider before setting up your own business

Grace McGettigan

Tom Daley knit his gold medal an Olympic cosy and it’s the most wholesome thing you’ll see all day
Tom Daley knit his gold medal an Olympic cosy and it’s the most wholesome thing...

Sarah Finnan

Only four women have ever won Olympic medals for Ireland, but four more joined the list last night
Only four women have ever won Olympic medals for Ireland, but four more joined the...

Lauren Heskin

6 brilliant Netflix picks that you NEED to binge-watch in August
6 brilliant Netflix picks that you NEED to binge-watch in August

Jennifer McShane

The best affordable bridal outfits for your big day
The best affordable bridal outfits for your big day

Sarah Finnan

‘I was still doing it for other people’: Simone Biles put her mental health first – and it should be applauded
‘I was still doing it for other people’: Simone Biles put her mental health first...

Jennifer McShane

Image / Editorial

Orange Almond Cake


by IMAGE
25th Apr 2014
blank

Orange Almond Cake

blank
blank
blank
blank

Brenda Kearney is the cheeky smile behind the baked goods in The Fumbally Cafe. She’s earned her stripes and baking skills working in the likes of renowned E5 Bakery in London. Anyone familiar with The Fumbally’s convulsively good cakes and cookies, may recognise this particular orange almond melt-in-the-mouth rascal. So here’s the recipe.

Orange almond cake with roast rhubarb, sorrel creme fraiche and fresh herbs

My mum has a cookbook from the 70s in which almost every recipe ends with the refrain “garnish with parsley and serve”. ?We joke when swapping cake recipes that this should be the last line of the instructions, but actually greenery has a very worthy place on the dessert plate. ?I am just back from a weekend in Connemara with some equally food-obsessed pals where, inevitably, we spent most of our time investigating the fields and shoreline to find anything vaguely edible. ?We ended up with a bounty of wild purple mint, feathery fennel tips and tiny lemony sorrel leaves, all of which ended up in this recipe. ?It is impossible to forget wild stuff when it looks and tastes so good, and here it elevates a fairly humble cake into something with more zing. ?Also, there is a smugness that comes with serving green leaves beside a pudding; at a stretch it could almost be considered a portion of veg. This same logic can easily be applied when considering the merit of a slice of parsnip or beetroot cake.

The Cake (makes 8-10 individual small cakes or 1 large cake)

  • 200g ground almonds

  • 140g polenta

  • 1tspn baking powder

  • 1tspn ground spice, such as cinnamon or cardamom (optional)

  • 220g butter

  • 220g light brown or golden caster sugar (& a little extra)

  • 4 free-range eggs

  • a small handful of finely-grated orange zest

  • 1-2 oranges, peeled and thinly sliced

Butter your cake tin or moulds and dust lightly with polenta; place a circle of parchment paper on the base.

Cream the butter until super-soft and slowly add the sugar; mix well and add the eggs one at a time. In a separate bowl, mix together almonds, polenta, baking powder and spice. ?Add dry ingredients to wet and mix briefly to combine.

Sprinkle sugar over the base of your prepared tin. ?Arrange orange slices in a single layer on top of the sugar and add the cake mixture; pop in the oven at 170 degrees for 20-40 mins (depending on the size of your cakes and the personality of your oven). ?Allow to cool slightly, use a knife to even off the top (which will become the base), invert on a cooling rack or plate and peel off parchment paper.

The Rhubarb

  • 1 good bunch of rhubarb, washed and cut into batons approx. €2.5-3 inches long.

  • a few handfuls of sugar to taste (more than you think)

  • the zest of one orange

  • optional whole spices, such as cinnamon, star anise, cloves, etc.

Arrange the rhubarb in a roasting dish, sprinkle with sugar, zest and spices. ?Bake for 10-12 mins at 170 degrees – the batons should be slightly soft but still shapely.

The Creme Fraiche

  • 200g creme fraiche

  • 1 handful of fresh sorrel, very finely shredded

  • sugar to taste

Mix together.

To Serve

All of the above arranged as you please, plus a handful of freshly chopped mint, a small bunch of fennel tops and a hefty scattering of roasted almonds.

Brenda Kearney @brendakearney at The Fumbally

Also Read

blank
EDITORIAL
Setting mental health boundaries: ‘I didn’t expect the level of anger it caused’

The entitled backlash when someone tries to set their own boundaries is concerning, writes Amanda Cassidy “One particular friend just...

By Amanda Cassidy

blank
EDITORIAL
Chrissy Teigen’s past trolling tweets highlight the slut-shaming culture we tolerated

Chrissy Teigen is the queen of oversharing. Usually it’s in good humour, self-deprecating and irreverent. She doesn’t take herself too...

By Amanda Cassidy

blank
AGENDA, EDITORIAL
No, the Olympics haven’t given athletes ‘anti-sex’ cardboard beds

Despite some media coverage, the beds are actually focused on sustainability as opposed to intimacy restrictions. Recently, distance runner Paul...

By Jennifer McShane

blank
EDITORIAL
Book gift ideas for every kind of reader

Anyone who said books and socks make for boring gifts has clearly never received a delightfully absorbing book or a...

By Amanda Kavanagh

BRITs
EDITORIAL
Best BRITs – The standout moments everyone is talking about from last night’s BRIT Awards

The BRIT Awards took place over in London last night, welcoming the who’s who of the music world inside the...

By Sarah Finnan

Vegan
EDITORIAL
Delicious vegan-friendly spots to try for a weekend brunch in Dublin

Check out three of our favourite vegan/veggie-friendly spots in Dublin worth trying this weekend. The best bit? Chances are, even...

By Jennifer McShane

blank
EDITORIAL
‘In a public health emergency, why does so much of the post-pandemic talk revolve around drinking?’

No other European country is having the same public order challenges our capital city is experiencing, writes Amanda Cassidy I...

By Amanda Cassidy