I was living in Sydney for a short time last year and whilst I was out there I was introduced to a whole new breakfast experience. As I was doing foodie research I subjected myself to spending hours in their endless supply of cool, quirky cafés. It was here that I discovered a love for breakfast done the Australian way!
We all have one month of the year when there seem to be more Birthdays than usual, mine happens to be February. As I don’t like to repeat myself, making creative and exciting Birthday cakes can be tricky. However, I came across an Orange and Almond cake in a lovely little cafe in Cheltenham, this gave me the idea for this cake. As they are in season at the moment I thought it would be nice to try this recipe with Blood Oranges and I think they work a treat! However if you make this out of season then normal large oranges would be fine. I made this cake for my Mums birthday; we had this cake as a dessert with crème fraiche which just finished it off nicely.
The winter months are all about the hearty root vegetables; potatoes, carrots, swedes and parsnips, this week we are celebrating the parsnip. Parsnips are very robust and can take a lot of additional flavours. I have gone for the combination of parsnip and apple, this may sound unusual, but bear with me here, it is really quite delicious. If you don’t fancy trying apple, spiced parsnip is also a lovely alternative. Just add a few of your favourite spices to the pan when you sweat off the onions and garlic; garam masala, coriander seed and cumin would work well.