I can’t wait to buy this book!
Tucked away inside bustling Brixton market, Rosie’s Deli Cafe is one of my favourite places to hang out with an espresso, flicking through magazines. And this week I got to flick through an advance copy. Like the shop, and Rosie herself, the book rocks.
I’ve already baked something from it, courtesy of the most recent issue of the Observer Food Monthly. In fact, I was heating up the oven before I’d even finished reading the article.
simplest orange and almond cake
makes 12 shallow slices
6 medium free-range eggs
300g golden caster sugar
200g ground almonds
1 large juicy orange
2 tablespoons water
Use a long rectangular cake tin or a 25cm loose-bottomed tin, lined with baking paper. Preheat the oven to 160°C.
Separate 3 of the eggs, putting the whites aside in a mixing bowl.
Beat the egg yolks with the remaining whole eggs in a large bowl. Add 200g of the caster sugar and all the ground almonds. Thoroughly mix. Grate the orange zest and add this too, keeping the rest of the orange for later.
Beat the egg whites until they form soft peaks. Using a slotted metal spoon, fold the egg whites into the thick cake mix, a spoonful at a time. Be careful not to knock the air out of the whites.
Now pour this foamy cake mix into the lined tin and place in the oven for 50 minutes to an hour. When the cake is ready a toothpick will come out clean.
Leave the cake to cool in the tin and make the syrup.
Put the remaining caster sugar into a small saucepan and add the juice from the orange and a few tablespoons of water. Place this on a really low heat in order to dissolve the sugar and slightly reduce.
Using a toothpick, plant holes all over the cake and pour the syrup over. Allow the cake to cool and absorb all that deliciousness before you take it out of the tin.