Our Two Cents
If you’ve been reading our blog in recent weeks, you may have noticed we’ve started offering useful tips on everything from dressing up for New Year’s Eve on a budget, to last week’s blog on how to throw a tropical get together.
Dispensing advice isn’t new to us. In fact, our first book, Totally Me: The Teenage Girl’s Survival Guide, is basically 230 pages of strategies for handling relationships with guys, friends and family. We’re good listeners and we’re happy to offer creative solutions—often completely unsolicited!
Our drive to coach is probably what inspired our latest book, Love, Inc., in which Zahra, Syd and Kali freely dispense advice on all things love-related. The girls aren’t always right, but they always have an opinion. Check out their sometimes-extreme advice to common relationship problems on the Love, Inc. Fortune Teller game here.
Although we, too, have plenty of strong opinions on relationships, in our blog we’re going to stick to less combustible subjects. Like art, for example. Or photography. Or music. Or our personal favorite, food.
Like Zahra, in Love, Inc., Sandy loves to bake—the higher calorie the result the better. Yvonne prefers to rattle pots and pans on the stovetop, and can whip up a fast, healthy meal in the blink of an eye.
Between us, we’ve tried a lot of recipes inflicting the results on tolerant loved ones. Now we want to share some of the best with you, so that you can impress your friends and family. Don’t worry, all our favorites are suitable for a novice chef. Because our philosophy on hosting is to keep it simple, so that you can enjoy hanging with your guests.
Today’s recipe is for the Ma
rmalade cake that Sandy served Yvonne and her husband on Saturday night. The recipe appeared in Food and Drink Magazine:
Marmalade Cake
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 cups all –purpose flour
1 ½ tsp. kosher salt
1 tsp baking soda
1 cup plain full-fat yogurt
½ cup Seville Orange or 3 Fruit Marmalade, peel chopped
ORANGE SYRUP
3 tbsp marmalade
3 tbsp orange liqueur
ICING
3 cups icing sugar
3 tbsp unsalted butter, melted
¼ to 1/3 cup milk
1. Preheat oven to 350°F
2. Cut a round of parchment paper to fit the base of a well-greased and sugared 9-inch cake pan.
3. Cream sugar and butter together with electric beaters until light and fluffy. Add eggs 1 at a time, beating well between additions.
4. Sift together flour, salt and baking soda in a separate bowl. Beat one-third of flour mixture into batter, then half of yogurt; continue alternating between flour mixture and yogurt, finishing with flour mixture. Stir in marmalade.
5. Spoon batter into cake pan. Bake for 55 to 60 minutes or until an inserted skewer comes out clean. Et cool for 10 minutes in pan while making syrup.
6. Combine marmalade and orange liqueur in a small pot over medium heat, stirring until marmalade dissolves. Bring to a boil and boil for 30 seconds to burn off alcohol. Strain out any peel.
7. Run the edge of a flexible knife between cake and pan to loosen. Invert cake onto a rack and peel off parchment paper. Turn cake right-side up, place on rack over a plate and use the point of a skewer to make small holes all over top of cake. Brush top and sides of warm cake generously with syrup. Leave to cool completely.
8. Whisk together icing sugar, butter and enough milk to make a slightly runny white icing. Spread over cake so that it drizzles down the sides. Decorate with candied orange rind, if desired.
Serves 8
In the unlikely event there are leftovers, they can be stored at room temperature in a cake tin.
Dispensing advice isn’t new to us. In fact, our first book, Totally Me: The Teenage Girl’s Survival Guide, is basically 230 pages of strategies for handling relationships with guys, friends and family. We’re good listeners and we’re happy to offer creative solutions—often completely unsolicited!
Our drive to coach is probably what inspired our latest book, Love, Inc., in which Zahra, Syd and Kali freely dispense advice on all things love-related. The girls aren’t always right, but they always have an opinion. Check out their sometimes-extreme advice to common relationship problems on the Love, Inc. Fortune Teller game here.
Although we, too, have plenty of strong opinions on relationships, in our blog we’re going to stick to less combustible subjects. Like art, for example. Or photography. Or music. Or our personal favorite, food.
Like Zahra, in Love, Inc., Sandy loves to bake—the higher calorie the result the better. Yvonne prefers to rattle pots and pans on the stovetop, and can whip up a fast, healthy meal in the blink of an eye.
Between us, we’ve tried a lot of recipes inflicting the results on tolerant loved ones. Now we want to share some of the best with you, so that you can impress your friends and family. Don’t worry, all our favorites are suitable for a novice chef. Because our philosophy on hosting is to keep it simple, so that you can enjoy hanging with your guests.
Today’s recipe is for the Ma
rmalade cake that Sandy served Yvonne and her husband on Saturday night. The recipe appeared in Food and Drink Magazine:Marmalade Cake
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 cups all –purpose flour
1 ½ tsp. kosher salt
1 tsp baking soda
1 cup plain full-fat yogurt
½ cup Seville Orange or 3 Fruit Marmalade, peel chopped
ORANGE SYRUP
3 tbsp marmalade
3 tbsp orange liqueur
ICING
3 cups icing sugar
3 tbsp unsalted butter, melted
¼ to 1/3 cup milk
1. Preheat oven to 350°F
2. Cut a round of parchment paper to fit the base of a well-greased and sugared 9-inch cake pan.
3. Cream sugar and butter together with electric beaters until light and fluffy. Add eggs 1 at a time, beating well between additions.
4. Sift together flour, salt and baking soda in a separate bowl. Beat one-third of flour mixture into batter, then half of yogurt; continue alternating between flour mixture and yogurt, finishing with flour mixture. Stir in marmalade.
5. Spoon batter into cake pan. Bake for 55 to 60 minutes or until an inserted skewer comes out clean. Et cool for 10 minutes in pan while making syrup.
6. Combine marmalade and orange liqueur in a small pot over medium heat, stirring until marmalade dissolves. Bring to a boil and boil for 30 seconds to burn off alcohol. Strain out any peel.
7. Run the edge of a flexible knife between cake and pan to loosen. Invert cake onto a rack and peel off parchment paper. Turn cake right-side up, place on rack over a plate and use the point of a skewer to make small holes all over top of cake. Brush top and sides of warm cake generously with syrup. Leave to cool completely.
8. Whisk together icing sugar, butter and enough milk to make a slightly runny white icing. Spread over cake so that it drizzles down the sides. Decorate with candied orange rind, if desired.
Serves 8
In the unlikely event there are leftovers, they can be stored at room temperature in a cake tin.
posted by Yvonne and Sandy, loveincbook.com at 7:47 PM
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