Well it’s been nearly a week since I completed my #EveryDayinMay challenge. So it’s about time for me to post again.
June started out with sunshine, great for my daily walks and working in the garden.
Well, maybe not always working in the garden….
But yesterday was a lot cooler, windier and rainier, just the weather for spending time in the kitchen.
I decided to try something new and flushed with my success making the Portuguese roulade thought I’d try this almondy version I found in Olive magazine. It’s more of a cake than the orange custardy pudding, so managing the rolling up would be trickier. But I have made chocolate sponge roulades at Christmas time so decided to give it a go.
That’s icing sugar lining the tin, and in the other picture ground almonds ready to be mixed into the flour, lemon zest and baking powder in the bowl. Eggs and sugar get whisked together.
And then the dry ingredients are gently mixed into the creamy egg/sugar mix, poured carefully into that prepared tin. Then baked for around ten minutes.
I was a bit worried at this point and kept a close eye on the oven. My mix hadn’t been quite enough to fill the tin so I was afraid it wouldn’t need as much baking as advised in the recipe.
After nine and a bit minutes it was ready to turn out and roll up.
Once it had completely cooled came more trepidation as I unrolled it for filing with raspberry jam and whipped cream, and yes I’d managed to buy the right type of cream.
Well I was mostly successful, only one crack. And those of you who’ve looked at the recipe might also spot that those aren’t flaked almonds. I didn’t have any and only decided on this recipe after my trip to the shop. But I did have some walnuts which need to be used up, so on they went.
And as they say, and I think I’ve said before.
“The proof of the pudding is in the eating”
Until next time.