flourless orange and cacao cake with spiced orange syrup. with hippy vic

clseupIt’s just passed three o’clock on Sunday afternoon. I’ve been up for approximately four hours, mostly spent in a sleepy daze whilst sitting in the dappled sun from our balcony window. Ice cubes clink in my water glass, dancing merrily in transparent liquid. Cheerios crunch against my teeth. I’m still a little dazed from the fullness of the Saturday-that-was.

‘Fullness’ is a good descriptive actually, in every sense of the word. We spent twelve hours of our Saturday between three beautiful houses, eating, drinking, laughing and cooking with wonderful friends. Yes. Twelve hours. That’s three meals with a little exercise and driving in-between (emphasis on ‘a little’ as to be honest; we mostly just ate).

beeThis massive day of food was the brainchild of my gorgeous friend Hippy Vic, who was first introduced to you in my Curing Olives post two months ago. Vic has spent the past month organizing a progressive, roving menu between her home and two mutual friends’ houses, all of whom live about 20 minutes north east of the Perth city centre.

wineRegrettably, Aaron and I spent most of the day eating and not taking photographs. However, I can provide the full day’s menu, as follows:

Breakfast by Floss and Simon: Soft-poached eggs with crispy bacon, herbed tomatoes, marinated mushrooms, hash browns and sourdough toast / tea and coffee / fresh orange juice

Lunch by Alex and Merryl: Hot Turkish bread with artichoke dip, extra virgin oil and dukkah / grilled chicken, vegetable and crisp-fried haloumi stacks with lemony crème fraîche foam / homemade vanilla bean ice cream, salted caramel apples, Cointreau, fresh strawberries and sweet hazelnut dukkah / fresh apple, triple sec and Hendrick’s gin cocktail / coffee

Dinner by Vicky and Laura: Slow-roasted lamb shoulder / mint pesto / lemon pistachio tabbouleh /  baba ghannouj with lemon oil / cucumber and cumin yoghurt with smoked sea salt / marinated eggplant with chilli and garlic / pomegranate salad with micro-greens, avocado, pistachio and soft-curd feta / Persian flatbread / flourless orange and cacao cake with spiced orange syrup (recipe to follow) / Grant Burge Cameron Vale Cabernet Sauvignon (2009)

Twelve hours of absolute food indulgence. Both Aaron and I left Vicky and Mark’s house in a state of slightly sleepy, full-bellied bliss.

candlechocNow, without further ado, let me introduce you to Hippy Vic‘s recipe for Flourless Orange and Cacao Cake.

Vicky and I made the cake at around 6:00pm last night. She states that the original recipe was transcribed from her friend Melissa’s recipe book (Mel originally found it in a recipe guide for the Thermomix appliance) but ingredients and quantities have been swapped around in reckless abandon, eventually creating an entirely different version of the original cake.

In flurry of nut meal and cacao, I snapped urgent photos of the cooking process as the last of the afternoon sunlight faded into blackness.

choccinnamonThe cake was eventually served at around 8:30pm, with the last minute addition of a fragrant spiced orange syrup (due to concerns about dreaded cake ‘dryness’ from Vicky… though she needn’t have worried).

I sliced up some home-grown Valencia oranges and threw them into a saucepan with a cinnamon quill, star anise, some raw sugar and fresh orange juice. After the simmering liquid reduced to a syrup consistency, it was poured over the rustic, warm cake and topped with spiced slices of chewy orange rind. It was perfect addition to the dense, dark cake… the rind contrasted beautifully against the chewy, chocolatey crumb.

*I must apologise for some of the poor quality, 60’s-magazine style photographs in this post. The finished cake was shot entirely in artificial light and has a resultant yellowish tinge (oh, it hurts).

straightoutovenFlourless Orange and Cacao Cake

  • 200g finely ground nut meal (we used 160g almond meal, 40g hazelnut meal)
  • 2 whole, unwaxed oranges
  • 2 cinnamon quills
  • 1 tsp ground cinnamon
  • 6 large, free-range eggs
  • 200g raw caster sugar
  • 40g organic cacao powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g good-quality dark eating chocolate (at least 70% cocoa), coarsely chopped
  • Optional: 2 tbsp Cointreau or other good-quality Triple Sec

Half-fill a large saucepan with water, then add your oranges. Bring to the boil, then reduce to a simmer. Cook, uncovered, for about 60-90 minutes or until a knife easily pierces through each fruit (if your water boils down too much, add more as required). Drain fruit and discard cinnamon quills. Leave for 10-15 minutes or until cool enough to handle.

blendmontWhen adequately cooled, slice each orange into pieces and add them into the bowl of a food processor.

Process the fruit until smooth, then tip the blended oranges into a large mixing bowl. Add the ground cinnamon, cacao powder, nut meal, caster sugar, baking powder, bicarbonate, chopped dark chocolate and Cointreau (if using). Mix well.

eggchocPreheat your oven to 180 degrees C (350 degrees f). Grease and line a 22cm round springform cake tin (or just shove baking paper in and force it to conform, if you’re Vic!), then set aside.

In a separate bowl, beat your (happy) eggs to soft peaks. Gently fold them into your orange mixture, then pour the lot into the lined cake tin.

stircacaoBake for 30-45 minutes, or until a skewer inserted into the centre of the cake emerges with only a few moist crumbs attached. Serve as it is, with cream and/or ice cream, or topped with the spiced orange syrup (to follow).

cakesideSpiced Orange Syrup

Makes about 1/4 cup syrup

  • 2 (small) whole, unwaxed oranges
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/4 – 1/2 cup raw caster sugar (to taste, we only used about 1/4 cup)
  • 1 cinnamon quill
  • 1 star anise

Slice your whole oranges into 0.3cm slices, then place into a medium saucepan with the other ingredients. Bring to a boil, then reduce temperature to a gentle simmer. Simmer for around 20 minutes, or until the orange peels have softened and the liquid has reduced to a syrupy consistency.

orangesRemove your orange slices from the syrup, then set aside. Discard star anise and cinnamon quill. Whilst still in the tin, pierce holes all over the top of your cake with a thin skewer, then pour over the spiced orange syrup. Allow to soak for about 5-10 minutes before removing from the tin and transferring to a serving platter.

Top your cake with the orange slices in a circular pattern. Dust with icing sugar to serve, if desired.

cakechocmontNote: If you’d like a good read, the beautiful Hippy Vic has a couple more posts up on her own site, including her latest post which includes a recipe for Mauritian Goat Curry (from fellow bloggers Alex and Priya, aka Boy Meets Girl Meets Food. Also worth visiting for fantastic recipes and travel posts)

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curing olives. and an intro to hippy vic

olivebowlLast Sunday, I spent approximately five hours with one of the most beautiful, warm, strong and wise women I know.  She greeted me with a hug, dark eyes sparkling. We drank coffee from cornflower-blue mugs before fastening our jackets and heading to the local farmer’s market. The air was cold but dry. We bought field mushrooms in brown paper and long-stemmed roses with the thorns still attached. She selected a cauliflower, white and tight-packed, whilst her two under six splashed in puddles. Patterned wellingtons and wide smiles gleamed against the greyish sky.

pomestallsHer name is Victoria. Vic for short, or Vicky if you’re feeling in-between. You might recognise her from here, here and here; she’s relatively famous around these parts as my eternal best friend, frequent clean-living inspiration and occasional cooking buddy. Over the last twelve months, she’s also answered to the pseudonym of Hippy Vic, the lifestyle blog she created as a means to share her organic gardening ideas, recipes and nutritional tips with the general public.

Since its establishment in October 2012, ‘Hippy Vic’ has gone from strength to… uh, dormancy. Vicky’s life has rolled forward with home renovations, part-time study and parenting responsibilities and a thick layer of metaphorical dust has settled on ‘Hippy Vic’. Vicky has now forgotten her WordPress password altogether. Sad but true.

bubblesnlegsSo, what to do? Last weekend over a bottle of vino, Vicky and I decided to re-establish part of ‘Hippy Vic’ right here on Laura’s Mess. Rather than an official ‘guest post’ series, Vic’s going to send me bits and pieces ranging from recipes to photographs, gardening tips to interior decorating. I’m going to post these fresh ideas for her, formatted and edited, for your reading pleasure (posts will be tagged under ‘guest posts’ and ‘hippyvic’ for easy reference).

If you’re unfamiliar with ‘Hippy Vic’, give Vic’s original ‘hello’ post a read before embarking on this series with us. Today’s post has been primarily written by me, however there will be many pure, honest-to-goodness, 100% ‘Hippy Vic’ posts to enjoy as time passes… I can’t wait for you to ‘meet’ her!

IMG_9309Curing Olives: A Crash Course in Brine

I love olives. I can’t say that I always have (as a child I would have rather eaten a chunk of liver) but in recent years, I’ve come to appreciate their salty, succulent flesh in everything from pasta to sushi (yes, our local Japanese does this!) or a salad roll.

Olives are like natural little flavour boosters. Their concentrated salty richness adds a rounded savoury flavour to braised or baked dishes; a bit like anchovies, but minus the fishy aftertaste. In recent years, I’ve also started making thick, rich tapenade to spread on sandwiches and foccacia. However, despite our regular household olive consumption, I’ve actually never made my own cured or brined olives. Mostly because I’ve never had access to a mature olive tree (correction: I’ve never had access to a mature olive tree that I could raid without getting into trouble). Visiting Vicky’s organic garden changed that.

olivemontVicky’s tree was positively heaving with ripe, blackened fruit last weekend. A light carpet of fallen fruit lay on the moistened grass, gleaming in the afternoon sun. Most were blemished but nevertheless collected with small, eager hands and smiling faces before being squirreled away into plastic bags (these were later discarded: do not use blemished or fallen olives for curing as a soft, blemished olive is a spoiled olive that is not fit for consumption). Vicky and I scaled the lower rungs of the tree and pulled off the firm, glossy fruits. Both green and black were collected for me to take home, alongside some rosemary, sage, old fashioned mint and raspberries.

plotmontUpon taking the fruit home, I washed it carefully and separated the unripe green from the softer black fruit (their different densities result in different cooking times). I then followed the method below, which I developed from a variety of different sources including this article by Kimi Harris and this reference guide from the now-defunct ‘Burke’s Backyard’ (ah, I used to love that show as a child).

salt montTo cure your olives (of all their ailments) you will need:

  • fresh, unsprayed black and/or green olives
  • non-iodised salt (I used non-iodised Australian rock salt)
  • water
  • sterilised glass jars with lids

Wash your olives well. Discard any blemished or soft fruit, then soak overnight in cold, clean water. Make sure that the fruit is fully submerged, as this soaking process helps to eliminate some of the bitterness from the skin. Weigh the fruit down with a plate if necessary.

The next morning, rinse your fruit. Separate the green and black into different piles, then use a sharp paring knife to cut a deep slit in each olive, down to the stone (I cut one side of the olive only, but some sources suggest cutting both sides).

prepmontPour your olives into your sterilised jars (make sure you keep the green and black separate) until the jars are two-thirds full.

Make your brine solution: use 1/4 cup non-iodised salt for each litre of water. To make the brine, mix your salt and water together in a medium saucepan. Heat the water until the salt dissolves (don’t let the mixture boil, or you will end up with a salt crust all over your cooktop!).

brineLet the water cool, then pour it over the olives in each jar until the fruit is fully submerged. Weigh the fruit down with a plate if necessary.

Leave the olives to cure for one week, then change the brine solution. Continue to do this once per week (you may notice some ‘scum’ that rises to the surface; just skim it off and replace your brine solution) until the fruit are ready.

blackjarredBlack olives should be ready after 2-3 weeks, whereas green olives may take 4-8 weeks (due to their high level of bitterness and added density). Taste your olives to ensure they’re soft, a little bit salty but deliciously edible. If they are still bitter and hard, leave them to cure for another week or so (update: I’ve revised my estimated curing times here).

As my olives are still curing, there will need to be a part 2 to this post: dressing the olives. I’m thinking of using olive oil, chilli, garlic and rosemary and will post some finished recipes and photos in the next two months (or whenever my olives are ready, *sob*!). I’ve also made something similar to this marinade from Jamie Oliver for store-bought, non-marinated olives. I’ll definitely be using a batch for the home-cured fruit.

roselaceTo store: the olives can either be stored in the brine solution (with a thin layer of olive oil over the top) or in an olive oil marinade in sealed, sterilised jars for up to 6 months (preferably in a cool, dark place like a pantry or cupboard).

leahherbNote: our Sunday market photos were taken at the Midland Farmer’s Market (Old Great Northern Highway in Midland, Western Australia 6056). Whilst our purchases mostly included fruit, vegetables and flowers, they also have stallholders who make artisan bread (including spelt flour loaves), a range of preserves and occasionally, gourmet cheeses. There were also lots of baby chickens, geese and ducks for sale (a favourite for the under-six pair) alongside bric-a-brac, fresh eggs and meats.

One last note: a beautiful friend of mine, Emily, has recently started up her own blog called Bless this Mess (a big cheer for us messy chicks!). It’s full of encouragement, gorgeous nourishing recipes, work-out ideas and applicable wisdom for tired minds and bodies. It’s swiftly becoming a place where I go for a smile at the end of a chaotic day. I’d encourage you to drop by and say hello. I love this girl – I am sure that you will too!

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