Yesterday, my kitchen was full of happy teenagers who had gathered to make a cake. I LOVE a busy kitchen, humming with life, conversation and good food.
Earlier, my daughter and her friends had been out shopping for the things to make the cake. And, as you know how I am an advocate for authentic honest food, well I admit, I was challenged! Out of the shopping bags came Orio biscuits, jello and chocolate cake mix – the only real ingredient for the cake were eggs! Sorry, I don’t mean to be a bore, but really – we have been fooled to believe that using cake mix is easier and cheaper than making the real thing – from scratch – and that’s just not right!
The cake was mixed and went into the oven, while music, chatter and laughter filled the kitchen.
When the cake was ready, they tasted it – still hot from the oven. They were digging into it with their forks and I overheard: “Hmm, it tastes kinda gross, don’t you think’?
Taking my cue, I offered to give a cake course during the summer! The response was loud and in unison: ” Yes, please, that would be so cool! ”
Here’s a recipe that is quicker and just as easy to make – and it tastes good!
Orange vanilla brownie
You will need;
175 g cane sugar
3/4 cup butter
100 g of good dark chocolate – I use the 70-85% coco kind.
90 g flour
1 vanilla pod
1 organic orange
a small pinch of salt
1 handful of freshly chopped walnuts or pecans ( As I had run out of these – I just left them out, but it does taste good with nuts in it.)
In a bowl, whisk the eggs and the sugar, break open the vanilla pod and scrape out the bean, add it to the eggs and sugar and whisk some more. Melt the butter and the chocolate slowly over a water bath.
Add the melted chocolate and butter to the eggs and sugar, while whisking. Grate the rind of an organic orange, add it to the mixture and squeeze in the juice of 1/2 the orange . Fold in the flour and the chopped nuts.
Add the batter to a greased pie tin and bake for 25-30 min at 350F
Serve with a coulis of raspberry or fresh berries.