Food Photography Workshops
Not only that I made the flourless chocolate cake to spoil the ladies at the Food Photography Workshop in Daylesford, I also whipped up a flourless orange cake for the food styling session. Speaking of workshop, not sure whether you are aware that I will be running Food Photography Workshops in Sydney, Melbourne, Adelaide, Brisbane and also Perth. If you are interested, then you can register here for either beginners or the food styling workshops. So far, we are having a good numbers of people registered in Perth, so is very likely that I will be going to Western Australia for our next workshop! Yay! Now, I know some people hate that And I actually already started looking at venue for the workshop in Perth so I will inform everyone who has registered once we have a venue and date set. So stay tuned.
Culinary Tour to Malaysia 2013
On another news, I am getting very excited about our Culinary Tour to Malaysia in November this year! This time we are very lucky to have Jackie M as our guest chef, can’t wait to see her whisking up a few Malaysian specialties in the historic city of Melaka. If cooking, eating and travelling are what you passion about, then I can guarantee you that this will be one of the best food tours you’d have ever experienced. Here I have compiled a little video of our food tour last year, just some snippets of our happy times in Malaysia.
Have You Eaten? Cookbook in US
And last but not least, “Have You Eaten?” cookbook has finally reached the US shore! You should be able to find it in major bookstores and also on Amazon US of course. And don’t be alarmed if you find the cover is a little different with a bowl of Assam Laksa instead of my mugshot on the cover, the food cover is actually just a dust jacket and the hard cover inside is exactly the same as the AU version. So yes if you are looking for the book in US, please do look for the cover above. Here is a little nice write up by Grant Butler on The Oregonian about the cookbook!
Okay, back to the cake. This is seriously a fool-proof gluten-free flourless orange cake that everyone should bake it at least once in their lives. I’ve seen many versions of this cake, one by Gordon Ramsay and another one by Nigella Lawson, but with her naughty style, the flourless cake is lusciously blended in with chocolate. The cake itself is pretty dense and moist, and pretty good on its own to serve with a dollop of clotted cream or creme fraiche. But since we were using the cake for our food styling workshop, so we had to decorate it to make it looked good. It was just a simple spread whipped cream on top and garnished with candied orange slices. If you want to be a little bit more fancier, I probably would have toast some pistachio nuts, chop them up and sprinkle all over.
Now, where’s my cup of tea to go with a slice of cake?
Flourless orange cake
2 navel oranges
5 large eggs
250g almond meal
200g caster sugar, plus 110g (33/4 oz/1/2 cup) extra
1 teaspoon baking powder
250 ml (9 fl oz/1 cup) pure cream (or pouring cream)
Candied orange slice
1 cup sugar
1. Put oranges in a saucepan and fill enough water to cover them, bring to the boil then lower heat down and simmer for 2 hours until the oranges are soft. Drain and allow to cool, then cut in half, remove the pips and place them in a food processor, blitz them into puree.
2. Put eggs and sugar in a mixing food of a stand mixer, using a whisk attachment, beat the mixture until well combined and sugar has dissolved. Then switch to a pedal attachment, add orange puree and stir on low speed until combine. Add almond meal and baking powder while continue stirring until the mixture is homogenous.
3. Heat the oven to 175 C (374F), line a springform tin with baking paper then pour the mixture into the tin, bake in oven for 50-55 minutes or until a skewer inserted in the centre of the cake and comes out clean. Remove from oven, and set aside to cool for 10 minutes, then remove the cake from tin and rest it on wire rack until it has cool down completely.
4. To make candied orange, cut orange into thin slices about 3mm thickness. Put them in a saucepan and cover with cold water, bring to the boil then drain. Fill the saucepan again with water, bring to boil again. Turn heat down to and let it simmer for 15 minutes or until the orange is tender when tested with a fork, the peel should be a little translucent. Add sugar, stir until sugar has dissolved and let it simmer until the sugar syrup has reduced to a few spoonfuls, about 40 to 60 minutes. Use a fork and carefully remove the orange slices to a baking tray lined with baking paper, keep them separate and let them dry for an hour.
5. Pour cream and the extra caster sugar into a mixing bowl and whip until soft peaks form. Once the cake is completely cool, spread the whipped cream over the top of the cake, then top with candied orange slices.