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Seville orange season is, for me, easily the best thing about January. Making marmalade is a January ritual in my kitchen, and there is nothing better to cheer up a cold, dull day than a bowl piled high with bright oranges. As a result of this, one of February’s rituals is a marmalade cake. Each year, after
I went to the farm shop in search of Seville oranges for my annual batch of marmalade, but when I came across a box of the thinnest, pinkest young forced rhubarb, I couldn’t possibly resist. I felt compelled to make a batch of this, my stalwart rhubarb recipe. If you happen to have been a
It’s been a while since I posted a cake for the weekend, but I have a particularly scrumptious cake to share with you today. Last year, I made a Simnel Cake, and decorated it with crystallised primroses. It was the first time that I’d used primroses on a cake, and I was delighted with the result.
As a child, visiting family in Canada for Christmas, I spent the morning at a living history museum. We experienced various aspects of life as it would have been in pioneer times, including baking in a reconstruction kitchen. The cookies that we baked were small, sweet and flavoured with dusky cinnamon. Perhaps I hadn’t really