The other night I had a dream that two uniformed policemen came to the café to question me about my blag. "Do you mean my blog", I asked? "No, it’s your blag we are interested in. We’ve heard from various sources that you’re a blagger".
I kept insisting that I have been blogging, not blagging, but they wouldn’t believe me and as they threatened to close down the café I awoke in a sweat. True story. What is my subconscious trying to tell me?
This week there is to be no blagging, barely any blogging, just a bit of baking: a less offensive use of hot air.
Orange and Cranberry Torte (serves 10)
From the December 2008 issue of delicious. (Thanks for the magazine freebies and this damn fine recipe which is definitely going to become part of my repetoire).
350g ground almonds
350g castor sugar
3 teaspoons cinnamon
3 teaspoons baking powder
8 large free range eggs lightly beaten
400ml sunflower oil
Finely grated zest of 1 lemon and 2 oranges
200g dried cranberries
Preheat oven to 180 degrees C
In a bowl, combine ground almonds, 300g of castor sugar, 2 teaspoons of cinnamon and the baking powder. Make a well in the centre and add the eggs and oil. Mix together then add the dried cranberries and zest. Combine.
Pour into greased and lined springform cake tin and bake for 50 minutes to an hour- until skewer comes out clean.
Meanwhile gently heat the citrus juices in a pan with the remaining 50g sugar, cloves and remaining cinnamon until sugar dissolves. Increase heat an simmer for 3 minutes.
Remove cake from oven an pierce a few times with a skewer. Drizzle cake with the syrup and leave for an hour to soak in. Transfer cake to wire rack and decorate with extra cranberries.