This is an old recipe from my mum that has gain a special meaning for me since I used it on the first phase of a cooking contest I entered last year. It got me a second place on that round!
It’s a lovely recipe, really easy and inexpensive. The only tricky part is to roll the cake… but even if you fail to do it it will still taste great!
Orange Rolling Cake
- 350 g of sugar
- 1 tbsp of flour
- 1 orange zest
- 2 oranges juice
- 8 eggs
- 80 g of butter
- Pre-heat the oven at 180ºC.
- In a bowl mix the sugar with the flour, the orange zest and juice. Add the eggs and mix well.
- Melt the butter and add it to the previous dough. You will get a very liquid dough.
- Grease a 35 x 24 cm oven tray with butter and cover with baking paper. You may use a slightly different size tray as long as the dough fills the tray and is approximately 1 cm high.
- Grease the baking paper with butter. Pour the dough on the tray and cook for approximately 20 minutes.
- Place a clean cloth on top a plain surface and sprinkle it with sugar (granulated or icing sugar).
- Remove the cake from the oven and remove it from the tray onto the cloth, being careful in order not to break the cake.
- Using the cloth, roll the dough in order to get a cylindrical cake. You should grab the cloth on the smaller side of the rectangular dough and gently start rolling the dough on itself by simply pushing the cloth on the direction of the other end of the cake.
- In the end you will have the rolling cake inside the cloth and you should gently place it on a serving tray or plate.
In Portugal we don’t usually carve pumpkins for Halloween. So, this was one of the things I really wanted to do here in the UK! This year Ricky and I carved our first one!!!
After Halloween, I was planning to use the pumpkin to bake a cake but it looked so lovely that we couldn’t destroy our master piece! I was left with a lot of eggs and no pumpkin… So, decided to cook a quiche.
Bacon and Broccoli Quiche (serves 5)
- 175 g of flour
- 75 g of salted butter
- 3 tbsp of water
- 5 slices of smoked bacon
- 1/3 of a broccoli (approximately 100 g)
- 2 tomatoes
- 5 eggs
- 150 ml of double cream
- 50 g of grated cheddar cheese
- salt and pepper
- Pre-heat the oven at 180ºC.
- Melt the butter. In a bowl mix the butter with the flour until you get a sandy mixture. Add the water, if needed, to give some cohesion to the dough. Form a ball with it and cool it in the fridge for approximately 30 minutes.
- Grease a tart or a sandwich pan. With your fingers spread the dough making sure that the sides of the pan are covered with a slightly thicker layer of dough, while the bottom is covered with a thinner layer of dough.
- Pierce the dough sparingly with a fork. Cover the dough with some baking parchment and fill it with baking beans. Bake in the oven for approximately 15-20 minutes. Remove the baking beans and the parchment and bake for an additional 5 minutes.
- Meanwhile, cook the bacon in a non-stick frying pan or a griller. After it is cooked, cut it into medium sized pieces (approximately 2.5 x 2.5 cm / 1” x 1”).
- Wash the tomatoes and slice them into small cubes.
- Wash the broccoli and use only the flower heads part, cutting it into chunks.
- In a bowl, mix the bacon, the tomatoes and the broccoli. Fill the cooked tart with this mixture.
- In a bowl, mix well the eggs, the cream and the grated cheese. Season with salt and pepper. Pour this mixture into the tart.
- Bake in the oven for 20 to 30 minutes, until the cream is toasted.
- Take out of the pan and serve hot or cooled down.