Staple - Orange Polenta Cake

At the rate I'm going I'd say that citrus fruits & polenta seem to be a staple. Maybe even ground almonds! :/ ok. Not quite.

This has to be one of my best cakes to date and might have been even better if I hadn't sillily let all the caramel leak from a loose-bottom tin. Sigh.

With the caramel it might have tasted better and even looked more distinctive. But then there's an excuse to do it again. This time to keep the caramel, and to use larger oranges.

I decided to grind my own whole almonds, skin & all, and it was wonderful! But do feel free to use store-bought ground almonds. Just understand that the brown grains in my cake come from the almond skins so yours might be a little paler.

This recipe is adapted from Gourmet.

Sunshine - Orange Glaze Cake

Hello!
I know, it's been far too long! But I'm back with another recipe... from Pinterest.

This recipe is adapted from Annie's Eats which is a fantastic blog both in appearance and content. I'd really love to re-do the look of my blog and make it more professional but every time I try something new, I mess things up and end up reverting to the original; the very plain.

Oh well, baking is one thing I can do so I guess I'll stick to that!

Refresh - Sunny Citrus Bars

Sunny indeeed. Far more than I can say for the weather here in England! There hasn't been a day without rain except on Saturday! Quite a summer...
Nonetheless, this recipe is a keeper. Truly a breath of fresh air with all that citrus and sugar!

Break - Spring Biscotti

Or as Adora describes it in her blog: "pistachio cranberry biscotti infused with orange zest and white chocolate"
Haha. But yes, that is exactly what it is. Though I was disappointed that the white chocolate was hardly noticeable.  Though it probably added to the flavour nonetheless.

Break? Yup! I'm off to Britain for a 2 week family holiday starting Saturday. Exciting much. Have worked hard for this holiday for 2 years and am not gonna let anything keep me from going!

Paddington Pound Cake

Hello!

I was yearning for a rich cake that I could really sink my teeth into. Very moist, and not all fluffy.

So I settled to try the Paddington Pound Cake again. This time I included brown sugar to up the rich factor. I've come to believe that marmalade is an acquired taste. Not that it's horrible or anything, but that it takes some time to get used to the tangy yet obviously-preserved fruit-in-a-jar-flavour.

So here's the improved (richer) version:

Chocolate & Orange Angel Cake

Hello! I'm back.

So, baking is all an experiment right? Well, most of the time. And sometimes the recipes just don't cut it. Unfortunately I've done 3 recipes within this year that have failed in one way or another. But if I only posted about my successes, there might be very little to read about.

Here's one of the 3 that didn't sit well with my palate though my parents seemed to like it quite a bit.