We are still here…
Yes, after our days in Lisbon we returned to a house without wifi and somehow I took advantage of it to finish tasks I was for long dragging…
In between job applications and some soul search for my next career step, I finished a DYI table for Tomás room, planted some cooking plants we brought from Portugal and carried on with the balcony decor…we are so much looking forward for the warm nights and an after dinner G&T (mum&dad quality time, Yeah!). I promise to show the changes and improvements.
It was a busy Easter as all our visits back Home, with so many things to do, but we managed to find some time to enjoy the good weather, experience the beach sand feeling below our feet, T also tried the swimming pool (I was not as adventurous) and of course, the pleasure of slow balcony breakfasts, grilled fish and Easter Lamb!
The Easter Sunday finished with a chocolate Bunny hunt in the garden and T watering gradma’s plants.
It´s amazing to see his freedom playing outside and we could almost see him making his own childhood memories…
In between we had our M´s birthday party! What a celebration, there were princesses, and playtime and toys everywhere and more importantly lots of fun for our so sweet and grown up Maria!
Actually lots of cakes and food….friends, family and neighbours, everyone helped and again childhood memories, this time for our M,were made. I hope we can tell her one day about these birthday parties of her and how all was so much surrounded by love and much of her parents sweat!
Blood Orange and Olive Oil Bundt Cake
I can just say that I will definitely bake this cake again and again, it´s fresh and super moist, easy to do and the white chocolate glaze gives a certain touch to the orange flavour. I can see it easily done with lemons as well and a simple lemon glaze or even with a mascarpone frosting.
I added some little vanilla bean paste to the cake mixture, you know me by now….it had to be!
For the cake
- 5 large eggs
- 300g caster sugar
- Zest and juice of 3 blood oranges (approx. 150ml)
- 150g light olive oil
- 280g self-raising flour
- 1/2 tsp of vanilla bean paste or vanilla flavour
- 1 tbsp of butter, melted for greasing the tin
- 1 tbsp of flour, to dust the tin (plain or self raising is fine)
For the glaze
- 140g white chocolate, roughly chopped
- zest 1 blood orange, plus juice of 1½ (about 75ml juice)
- Pre-heat the oven to 170 ºC. Grease and dust the bundt cake tin
- Whisk the eggs with the sugar and orange zest until pale and fluffy
- Add the orange juice and the olive oil and carry on whisking until combined
- Fold in the flour until just incorporated and be careful to not overmix.
- Pour the batter into the prepared tin, place on a baking tray and bake for 30-40 minutes until risen and golden. A skewer inserted into the cake should come out clean.
- Allow to cool in the tin for 10 minutes, before carefully turning it out onto a wire rack to finish cooling.
- Make the glaze by melting the chocolate and adding the orange juice until combined. Leave it to cool.
- Refrigerate the glaze until it thickens, but is still pourable. When it is ready, drizzle the glaze over the cake so that it drips down the sides.
I hope you all had a lovely Easter
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