I posted some thoughts on the March thread following your post, but think these look great, considering circumstances - nice save!
Thanks, and it’s likely I will try again. I liked your ideas for additional fillings, too.
PRAY FOR ME because I’m baking my FIRST EVER “vegan” cookie and this is extremely outside my wheelhouse. In fact, it’s beyond the wheelhouse, it’s actually over the hill, past the railroad tracks, way across town, and in a van down by the river.
I volunteered to bake for a work event and there were so many dietary restrictions that I had to find something that was vegan and gluten free. This recipe is based on nuts so anyone with a nut issue is going to be SOL.
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I find that the best gluten-free baking often has nuts. I have some good gluten free recipes, and some good vegan recipes… but haven’t found one that is both!
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Love it!
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Baked a nutella chocolate chip babka. Defrosted some frozen brioche dough, smeared some nutella and sprinkled some chocolate chip. Had some frozen strudel and that went on top. Unfortunately cant even have a taste. Recovering from a colitis attack, spent 4 days in hospital.
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I’m so sorry to hear about your health issue! Can you slice a piece or two and freeze to try later?
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Oh! No! Wishing you a speedy recovery!
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Thank you. I rarely eat what i bake. Just the tiniest little sampling.
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Thanks.
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it’s 11 o’clock. do you know where your blueberry muffins are?
(this is a Paula Dean recipe - butter, sugar, some berries…)
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Sicilian-Style Orange Cake from Nordic Ware.
In this case, it’s whole orange /lemon with almond flakes. The citrus is puréed and incorporated into the batter which also includes almond flour and olive oil. It’s very fragrant as it bakes , so I anticipate a prominent citrus taste. Serving this with orange segments on the side with a drizzle of Grand Marnier.
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Would love to her how you like this - looks right up my alley!
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Adding my wishes for your speedy recovery… and admiration of the babka!
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I hope you feel better soon.
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Will get back to you!
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Thank you
Thanks
Very nice, light, not overly dense from too much olive oil. Citrus flavor was very evident and the orange segments, sour cream and Grand Marnier all contributed to a pleasing combination of taste and texture. I make another whole orange cake that I might like a tad more, very similar to this one. I’ll find link and post tomorrow. I might add that I did not follow directions for making the batter but made it all in the FP. I puréed the oranges and sugar and added the rest of the wet ingredients incrementally, flour got pulsed in last. This was a third of the recipe.
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This sounds like a blend of Santiago cake and the whole orange cake someone’s grandma used to make that was popular on chowhound.
Did you see Milk Street’s blender cake series recently — they had a mandarin orange cake as one of them.
