Ladies of Cliftonwood

whahey!! easter crafty baking joy in Cliftonwood as the Ladies get together for their fourth outing to make simnel cakes and easter nests; undignify themselves blowing eggs (horrible business, especially duck eggs) and getting painty; fondle the chicks that are hatching at an alarming rate in Netty, Jen and Bec’s back room; eat boiled eggs and soldiers with extremely nifty Ukrainian shrink-wrap boiled egg designs on… and other appropriate sorts of activities.

I finally got my marzipan applied and browned this evening, having left far too late last night with a very hot cake and no bike lights to do anything about it before bed yesterday.  And this was the exciting result (note the slightly crushed and smudged painted eggs produced especially for the occasion and hung using Holly’s extremely cunning matchstick-and-string Steiner equipment (thus proving the worth of a steiner education for daily living…)

a mo a mass a mat a marmalady moon…. our first try at productivity on a grand scale yielded some rather fine marmalades in January.  We rock.

** for things of a more foodie nature – please go to my cookzine which is currently residing at http://frangipanepie.wordpress.com/

Vegan, Sugar-free, Orange Polenta and Almond Cake…. mmmmmmm!


Today’s triumph against detoxing… simply must share it as I searched for many a wasted moment to find this on the tinterweb yesterday, to no avail so had to wing it myself.

100g ground almonds

100g fine polenta

up to 100g SR flour, sifted

1 teaspoon B.P

100ml sunflower oil

150g sticky dates, chopped

juice and zest of 2 large oranges

dribble of almond essence

*              *                 *                *                *                   *

Combine dry ingredients and mix in the oil; if it’s really loose shake in a bit more almond and polenta.  Mix well and stir in the zest and almond essence.  Squeeze the 2 oranges into a blender, add the chopped dates and blend to form a thick pasty liquid.  Stir this through the mixture – this provides the moisture for the polenta to cook.

Tip the lot into a square baking tin which you have greased well, lined with greaseproof and greased again with sunflower oil. Bake in oven pre-heated to 180 degrees for about 30 mins or until skewer comes out clean.

Delicieux.  Must now go and read the back of the soya cream carton and see if its sugar free as that’s the only thing that could enhance the experience after 2 weeks without cake!