Monday, 18 June 2012

Olympic Gold, Knicker & Bronze

New colourways for the patterns for my bags that I'll be making this week!


We had a brilliant time at The Make Districts first 'Hoop Art' workshop. beautiful works of craft were made by everyone who came.  I also made a cake!  and a few folks have asked me for the recipe - so here it as.

Citrus, almond sponge cake

250g butter
250g sugar
250g flour
100g ground almonds
1tsp baking powder
4 eggs
zest of 2 oranges & 1 lemon
juice of 2 orange & 1 lemon
250g bar of nice dark chocolate
some toasted flaked almonds

Grease and flour a big round cake tin, I use one with a hole in the middle just because I like it. Set the oven to 180. 
Slowly melt the butter in a pan. While that's happening mix in a big bowl the flour, sugar, ground almonds, b.powder, beaten eggs, finely chopped zest (saving a few long strands for the top) and half of the citrus juice. 
Then add the melted butter, mix well - pour into the tin and bake for 25 -30 mins.
Turn the cake out onto a plate, and prick a few holes in the top with a sharp knife or folk.
Heat the rest of the citrus juice in a pan with 150g brown sugar - let it boil for a few minutes, then spoon the juice evenly over the sponge.
Toast the almonds in a dry frying pan, turning and stirring all the time to prevent burning.
Melt the chocolate and spoon this evenly over the cake. Sprinkle or place the toasted almond on the chocolate before it sets, and add the orange peel strands last. leave to cool.