Friday

Blood Orange Poppyseed Loaf


I'm gonna enjoy the blood orange season for as long as it's here (which is not long, considering I live in Malaysia and we get it imported from the States - so it's really touch and go) so I hope you guys really don't mind that I'm posting yet another orange based recipe. I mean, come on, these things are bloody gorgeous! 

So what are blood oranges? As my mum and various aunts have asked (we really don't see them around these parts), I feel we could all use a trip to Wikipedia (one of my top 5 favourite places in the world):
The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine,[4]Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has Protected Geographical Status.[5] In the Land of Valencia, it was introduced in the second half of the 19th century.[6]

Also, it's not ALL aesthetics: 
Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.
Ah, the reason we don't see it around these equatorial parts:
Blood oranges may have originated in either China or the southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. The anthocyanins which give the orange its distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter.[3] Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).
Interesting.... well, maybe not to you, but I now have 7 other tabs open linked from that one Blood Orange wiki page. It's a slippery slope... could easily spend hours going down this wikipedia rabbit hole.

Okay, now that I have wasted enough of your (and my) time, here's the recipe for my new favourite thing. Also, let's be honest ... 


... you can totally do these with normal oranges. I have, and I will - when the season ends. But for now... let's just enjoy the colours. 

Blood Orange Poppyseed Loaf
Slightly adapted from The Whole Bite blog
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup natural yogurt
  • 2 tsp blood orange zest
  • 1 cup caster sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1/2 cup vegetable oil
  • 1 tbsp poppy seeds
  • 1/3 cup fresh blood orange juice
  • 1 tbsp confectioner's sugar
  1. Preheat the oven to 180°C and prepare a loaf tin by greasing and lining with non stick paper
  2. In a large mixing bowl, beat the yogurt, orange zest and sugar until combined, then add the eggs, vanilla and vegetable oil and beat well
  3. Add the flour, baking powder and salt and fold until all the dry ingredients are just wet, and stir in the poppy seeds
  4. Pour the batter into the tin, top with thinly sliced oranges (optional) and bake for 50 - 55 minutes
  5. When done, remove from the oven and prepare the orange glaze (whisk the orange juice and confectioner's sugar together to form a paste), pour this over the warm cake and let it sink in
That's it, hope you enjoy it as much as we did! Give the recipe a go this weekend, it really doesn't require a lot of hands on time and it's always nice to have something a bit extra for tea time. Lots of love,
x Nabs

Tuesday

Peanut Butter Brownies


Two weekends in a row of baking and I have to say I feel really charged! I also watched Moana, caught up to Riverdale and fit in an early morning walk with my dad. All in all, I'd say I had a pretty amazing weekend. Work is pretty full on, but relatively OK compared to some busier periods we've had in the past two years.

Anyway, funny thing is... I started baking again when I definitely need to cut back and get fit again. I kind of let myself go in the past two years, and am paying for it with my slipped disc. So maybe I should feature some healthy, clean eating type recipes on here, huh? We'll see... it's good enough I'm getting round to doing this. I always told myself it's all about self discipline - the health, managing my work, etc - but it's really a lot easier to say than do.

Anyway, here's a really quick recipe that will give you a BIG payoff even if you only allow yourself half a bite.


Peanut Butter Brownies
  • 250g dark chocolate
  • 250g butter
  • 2 cups light brown sugar
  • 3 eggs
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 cup creamy peanut butter
  1. Preheat the oven to 175C, and line an 8x8 inch baking tin
  2. Melt the chocolate and butter in a double boiler, then remove from the heat and beat in the sugar. Add the eggs one at a time and beat well after each addition.
  3. Sift in the flour, cocoa powder and baking powder and fold until just combined. Pour the batter in the tin, then drop the peanut butter evenly across the surface. Swirl the peanut butter around with a butter knife, then bake for 60 minutes

Thursday

Raspberry Sea Salt Brownies


Those of you who know me are well aware of my long-time love affair with raspberries and baked goods. So much so that my husband gets to share the dubious honour of being co-namesake for one of my absolute favourite recipes (Rizberry Cheesecake recipe plug).

So, as I sit here, slowly working my way through a slice of these brownies and binge-watching This Is Us (omg Milo Ventimigliaaaaaa), and well, really trying to stay zen about the upcoming busy period at work... I thought, let me lose myself in this for a bit. Here you go, a super easy, super rewarding recipe for Raspberry Sea Salt Brownies. Don't skimp on the sea salt, trust me on this.

Raspberry Sea Salt Brownies

  • 200g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 240g unsalted butter
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 1 cup all purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup cocoa powder
  • 170g fresh raspberries
  • 1/2 tsp sea salt flakes (for sprinkling)


  1. Preheat the oven to 180C and line an 8x8 inch baking tin with parchment paper
  2. Melt the chocolates and butter together, either in the microwave or in a double boiler. Once melted, remove from heat (if over a boiler), and stir in the sugar until just wet
  3. Whisk in the eggs and then sift in the flour, sea salt and cocoa powder and fold until just combined
  4. Fold half of the fresh raspberries into the batter, then pour into the prepared tin and scatter the remaining raspberries on top. Sprinkle the 1/2 tsp sea salt on top and bake for 60 minutes. 

Sunday

Upside-down Orange Almond Cake


One of my colleagues sells fresh fruits that he sources from his various contacts at the market, and when he recommends a specific produce to me I always say yes cos I know they'll be amazing. So last week when he told me he had Cara Cara oranges in stock, I said "how many?". Fast forward to the weekend (after I've had quite a few fresh slices as well as OJ), I still had a lot left over.

So I went on a bit of a baking binge over the last 24 hours, and made not one - not two - but three different recipes featuring oranges! First of all, I'd like to share one of my dad's favourite afternoon tea treats:

Upside-down Orange Almond Cake
  • 2 cups almond meal
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 320g unsalted butter, room temperature
  • 1 1/3 cup caster sugar
  • 4 eggs
  • 3 tbsp natural Greek yoghurt
  • Zest of 2 oranges
  • A thinly sliced orange
Butterscotch:
  • 1 cup brown sugar
  • 1/2 cup butter 
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  1. Preheat oven to 180C, and line a 9" springform tin with non-stick paper
  2. For the butterscotch: In a heavy saucepan, combine the butter and brown sugar over a medium-low heat until it turns into a sandy like texture, then slowly whisk in the cream and salt until the mixture thickens. Pour the butterscotch on the bottom of the prepared tin and line the bottom and sides with the thin slices of orange (starting in the centre and working your way around)
  3. For the cake batter: 
  4. Combine the almond meal, flour, baking powder and salt in a medium bowl and set aside. 
  5. Whisk the butter and sugar together in a large mixing bowl until light and fluffy, then beat the eggs in one at a time. Add the yoghurt and orange zest and beat until thoroughly combined, then fold in the dry flour mixture until everything is just wet. Pour batter over the orange slices, level, and pop in the oven for 60 - 70 minutes. 
  6. Remove from the oven and allow the cake to cool in the tin for about 10 - 15 minutes before upturning onto a wire rack to cool completely. 
  7. Serve with tea :) 
I also apologise for the lack of good-quality photoes but I realise that between my job and family obligations... I don't really have all the time I used to for setting up the perfect shots despite how much I want to. I feel that I keep using that as an excuse to not post anymore. I miss blogging, really, just the seemingly senseless activity of talking to myself. So I hope you guys don't mind... I just really love having this outlet.

Much love, hope you enjoy the recipe and cake!