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You are here: Home / Recipes / Baking (sweet) / Spiced chocolate orange cake: decadently gluten-free

Spiced chocolate orange cake: decadently gluten-free

by Jeanne Horak on January 19, 2011 46 Comments in Baking (sweet), Forever Nigella, Gluten-free, Recipes

Spiced chocolate orange cake © J Horak-Druiff 2011

 

I check my watch – plenty of time before the guests get here – and permit myself a little hint of a smile:  my ability to juggle all my many and varied commitments is a constant source of pride to me.  I pass the mirror-shiny eye-level oven and pause briefly to smooth my cerise cashmere cardigan over my perfectly proportioned hips.  I turn on the oven to heat up, slip on my stylish yet quirky vintage apron and plug in my Empire Red KitchenAid.  To the sounds of tinkly jazz and the contented squeals of children playing in the playroom, I start the mystical baking process.  Soon the eggs are mixing with indecent familiarity with the decadent cocoa powder, the fragrant ground almonds and the voluptuous folds of orange puree.  My husband sneaks up behind me for a hug, playfully dips his finger in the cocoa powder and leaves a little dot of it on my nose – he’s such a sweetie! Soon I am pouring the batter into the springform pan and popping the cake in the oven, pausing only to scrape a dollop of batter out of the mixing bowl and licking it off with a small groan of pleasure.  Ah, life is good.

 

NigellaCollage1

As some of you may have deduced from the above paragraph, I have, at this late stage of my life, taken a considered decision to experiment with halluconeginic drugs, and this is the result of that decision.

Only kidding!

Just checking if you are awake.  Here’s how it REALLY went down.  Read recipe briefly on Friday.  Attempt a few hours later to remember what items on the list I did not have; attempt to relay this to grumpy husband who has been bribed to go grocery shopping alone.  Two days later, retrieve recipe and lay ingredients out on counter at about 6pm.  Discover that oranges need to be boiled for 2 hours first.  Cue swearing.  Debate for a while whether my oranges are or aren’t thin-sknned.  Insult them a little and they don’t seem to react, so assume they must be thick-skinned.  Ah well.  Proceed to use them anyway.  When orange puree is ready and cooled 3 hours later, re-inspect other ingredients.  Only have half the amount of ground almonds required.  More cursing.  Rummage around in cupboard for ten minutes and find whole blanched almonds only a little past their use-by date – they will have to do. Whizz almonds in processor until sufficiently ground and set aside.  Mix all ingredients, add freshly-ground almonds, grease tin, pour batter and pop in oven.  Breathe sigh of relief. Start Operation Clean-up.  Discover the one packet of ground almonds that I DID have, neatly unopened on the counter.  Cue mammoth Tourettes-like outburst of swearing and Rumpelstiltzkin-like leaping up and down in rage.  Whip cake out of oven with scant regard for personal safety.  Use soup ladle to spoon most of mixture out of baking tin and back into mixing bowl.  Fight with baking parchment that is attempting to accompany batter out of tin.  Add forgotten almonds to the batter, re-mix, pour back into baking tin, practically toss cake back in oven – at circa 21h00. Remove cake from oven at 22h00, go to bed in a state of stress and self-flagellation, beside grumpy husband muttering darkly about lack of promised dessert and his wife’s shocking languge.

 

NigellaCollage2

If baking is such a vortex of chaos in my house, you may be asking why I do it at all – and it would be a fair question!  The answer lies in the lengths we will go to for our sisters.  You see, when my adored and adorable sister-from-another-mother Meeta and Saucy Spice Jamie stayed over at my house for #ahafest last year, they both bought springform baking tins.  I already had one, so we thought it might be fun all to use our near-identical baking tins to bake the same recipe in three different countries.  Kind of like the Sisterhood of the Travelling Cake. A recipe was duly picked while Meeta and I were leafing through Nigella Lawson’s Feast one night before bed, and faster than you can say Take on Me, I had agreed to bake a cake for the first time in two years or so.

NigellaCakeIngredients

But the million dollar question you are asking yourself after reading the slightly chaotic story of the cake’s gestation is… did they all live happily ever after?  Oh yes they did!  This apparently bullet-proof cake recipe survived my evil machinations and Nick got his dessert.  Somewhat like the Heston Blumenthal Christmas pudding with a candied orange in the centre, the orange puree not only infused this cake with flavour but also with a moistness that was very, very appealing; and I loved the texture that the almonds gave.  It’s also a huge bonus that it is dairy-free and flourless, so perfect for friends who are eating gluten-free or vegetarian.  As always, I tinkered with the recipe a little with the addition of Cointreau and cardamom, both of which worked well to add a spicy warmth to the cake.  Although Nigella suggests that the cake is equaly good un-iced, I added a cream cheese chocolate orange icing so delicious I would hesitate to be alone in a room with a bowl of it and a spoon.

 

NigellaCakeUnfrosted

The cake tins cost a couple of pounds each; the ingredients cost a few more pounds.  But the experience of feeling a little closer to your faraway twin sister by making and eating the same decadent cake at the same time is priceless. Here’s Meeta’s cake, and here’s Jamie’s.

The Sisterhood of the Travelling Cake was also thrilled to discover that our friend Sarah of Maison Cupcake had started a new Nigella-themed event this year called Forever Nigella, and the theme for the February edition is… chocolate!  So all three of us are submitting our cakes – keep your eyes peeled for the round-up on Sarah’s blog after 20 February!

ForeverNigella_Banner_02

Other bloggers making chocolatey cakes include:

  • Margot’s Polish poppy seed cake roll with chocolate glaze
  • Denise’s chocolate cake “lite”
  • Robin’s coconut porter cake with toasted coconut frosting

 

NigellaCakeSliceWeb

 

NIGELLA’S CHOCOLATE ORANGE CAKE (makes about 10-12 slices)

Ingredients:

1 large or 2 small, thin-skinned oranges
25 ml Cointreau (optional)
6 eggs
1 heaped tsp baking powder
50g cocoa
200g ground almonds
250g caster sugar
1/2 tsp bicarbonate of soda
seeds from 3-4 cardamom pods, finely ground

Method:

Put the whole orange(s) in a pot with cold water.  Bring to the boil and allow to simmer with the lid on for 2 hours, or until soft.  I simmered mine with the lid on and did not need to top up the water levels.  Don’t worry if the oranges float!) Remove from pot and discard the water.  When they have cooled, quarter the oranges and remove big pips. Pulp everything in a food processor together with the Cointreau.

Preheat oven to 180C.  Add the eggs, baking powder, sugar, bicarbonate, cardamom, ground almonds and cocoa to the orange puree in the processor. Run the food processor until you have a cohesive cake mixture.

Pour and scrape the batter into a buttered, 20cm springform cake tin lined with baking parchment and bake for 1 hour, or until a skewer inserted in the centre comes out clean.  Cool on a wire rack and remove from tin only when the cake has cooled completely.

CHOCOLATE ORANGE CREAM CHEESE FROSTING (makes plenty for one cake)

Ingredients:

225g cream cheese (at room temperature)
120g butter (at room temperature)
45g unsweetened cocoa powder
1 tsp vanilla essence
250g icing sugar
zest of one orange
juice of one orange (as needed)

Method:

Using an electric mixer, beat the cream cheese and butter together until light and fluffy (abotu 2 minutes).

Add the cocoa powder, vanilla and icing sugar,  Beat slowly, scraping the bowl occasionally, until the cocoa and sugar are incorporated enough not to fly out of the bowl.  Then beat at medium speed for two minutes.

Add the zest and beat for another minute.  If at this point the frosting is too thick, add the orange juice one teaspoon at a time until a spreadable consistency is reached.

And in other news…

It is with great pleasure that I announce the 2011 Food and Wine Blogger Indaba! This event was held for the first time in 2009 and I was honoured to be asked to speak.  The good news is that I will be speaking again and hosting workshops at this year’s event in Cape Town!  Bookings are streaming in and tickets are selling fast – so if you are a food or wine blogger or if you are interested in becoming one, the Indaba is the place to be on 20 February 2011. Book now!

Dont forget to check out the series of posts we are running on the Plate to Page workshop blog featuring a review of 2010 and plans for 2011 from our four workshop instructors Ilva, Jeanne, Meeta and Jamie. The May 2011 Plate to Page hands-on food writing and photography workshop is now sold out – but register now if you are interested in Plate to Page II in Italy in Autumn 2011.

My 2011 calendars are now available!  They are A3 size, printed on high quality heavy paper and make the perfect gift – for foodies, for those who love London or Italy or the beach – or those who simply love my Saturday Snapshots! And at £15.51 each they are an affordable luxury.

 

More deliciousness for you!

  • Potato salad with apple and thymePotato salad with apple and thyme
  • Here’s to you, MammaHere’s to you, Mamma
  • Saturday Snapshots #275Saturday Snapshots #275
  • Perfect palmiers with pistounade from ProvencePerfect palmiers with pistounade from Provence

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  1. Jamie says

    January 19, 2011 at 8:24 am

    OMG this is one of the funniest blog posts I have ever read in my life! Slide from 50s retro housewife to Sweary Spice in one luscious gliding motion as if slipping on spilled cake batter on tiled kitchen floor (of course wearing your brand new shoes, right? I loved baking with my two sisters and look forward to many many more!!! xoxo

    Reply
  2. meeta says

    January 19, 2011 at 8:37 am

    I was going to say — errr — has she been abducted into an awful parallel world where she lives a Stepford Wives-like life??? PHEW! Was relieved to read the real Jeanne. Of course, I love the cake and love what you did with it! Brilliant!

    Reply
  3. Astrid says

    January 19, 2011 at 8:49 am

    YMMD! Hilarius description of cake baking Jeanne! Could have happened in my house also… (the second story not the Stepford wifes one) – this chocolate cake looks so yummy – thanks for sharing.

    Reply
  4. Juls @ Juls' Kitchen says

    January 19, 2011 at 10:02 am

    You are a genius! I’m laughing like a crazy person while pretending to work! “What’s happening Juls? Is the estimate right” “The estimate, actually I just feel like chocolate and orange cake! ohh… that estimate, boss! yes, perfect, ok, go on!” 🙂 Brilliant post Jeanne!

    Reply
  5. Sarah, Maison Cupcake says

    January 19, 2011 at 10:02 am

    Must admit I read the first line about being proud of juggling many varied commitments and thought, Jeanne doesn’t normally come out with big headed shit like this, what the hell’s going on?! One mention of cerise cashmere cardigan and I knew exactly where you were going!!!
    It’s a little known fact that those mini beasts that are little bags ground almonds are able to grow legs and scuttle, rodent like, into distant corners of cupboards where you’d never have put them since you use them all the time. Many’s the time I’ve needed ground almonds at the last minute and had to pay through the nose for them at Walthamstow’s answer to Harrod’s Food Hall, AKA Spar only to find a bloody bag of them unopened in my kitchen 2 days later.
    Can’t believe I’ve never made this cake, I love chocolate and oranges and the texture of this cake sounds divine. Thank you so much for taking part in Forever Nigella and giving me such a laugh this early in the morning! Xx

    Reply
  6. Sarah, Maison Cupcake says

    January 19, 2011 at 10:04 am

    Oops I meant to point out – the round up will be on my blog, not Chocablog, Dom is just judging!

    Reply
  7. Sylvie @ Gourmande in the Kitchen says

    January 19, 2011 at 10:28 am

    I couldn’t help but laugh out loud when I was reading this, and recall my own familiar trials and tribulations in the kitchen. There are just some days when nothing goes right! For all the trouble you went through the cake out looks like it was worth it – so beautiful and moist.

    Reply
  8. Michele AKA 5am Foodie says

    January 19, 2011 at 10:40 am

    Oh you are a kindred spirit. Love the fact that you don’t take yourself too seriously and aren’t afraid to write about your foibles. I admit I was a bit confused by the first few sentences, but then once I clued in was laughing out loud. I think I made this cake once, and even I, a person who doesn’t especially like the chocolate/orange combination, loved it.

    Reply
  9. Sasa says

    January 19, 2011 at 11:13 am

    You’re awesome. And hilarious. Perfectly proportioned hips, ballz to that and in with the potty mouth, I say ;P

    Reply
  10. Brian @ A Thought For Food says

    January 19, 2011 at 11:18 am

    No drugs? Hard to believe. 😉
    I love, love, LOVE this cake! Despite my fears of cake making, this one looks totally doable and incredibly delicious!

    Reply
  11. Lael Hazan @educatedpalate says

    January 19, 2011 at 12:11 pm

    Your first paragraph had me puzzled, I just couldn’t relate, and wondered what surreal world you had fallen into. Thank you for continuing! I very much resemble the later half of the post! The cake looks great and one that I should make with my two whirling dervish munchkins 🙂

    Reply
  12. Ken⏐hungry rabbit says

    January 19, 2011 at 1:23 pm

    I love both versions of your baking story. Just between the two of us, you did pop a pill or two that evening, didn’t you? The cake looks delectable and how I look forward to meet you three in May.

    Reply
  13. bellini says

    January 19, 2011 at 1:25 pm

    I was drawn in by the photos and then seduced by the chocolate and orange flavours. Delish!!!!!

    Reply
  14. Ailbhe says

    January 19, 2011 at 2:32 pm

    Loved the bit about pulling uncooked cake out of oven Really funny For us that is – and lovely photos as always

    Reply
  15. Marisa says

    January 19, 2011 at 2:47 pm

    Hahahahaha, love this post! Was thinking to myself while reading that first paragraph “Hmm, this doesn’t sound like Jeanne, what’s going on here?”. Rest of the post sounds pretty much exactly like me! But hey, looks like your cake turned out splendidly and I bet it tastes divine. Nothing like a bit of chocolate to make you forget all about your earlier baking woes, right?

    Reply
  16. Soma says

    January 19, 2011 at 4:48 pm

    🙂 LOL…
    My mood always uplifts when I come here:-)
    Chocolate Orange and Spice is more than divine and is my favorite favorite combination. I could come over uninvited and eat it all shamelessly. Wonderful Jeanne.

    Reply
  17. Adele says

    January 19, 2011 at 9:24 pm

    Yes, very funny, indeed. What a great cake, and I love the different twists you all came up with. One of my favourite cake recipes from Nigella calls for marmalade. She obviously has a thing for chocolate and citrus. Actually, when I read your first paragraph, she’s the one that came to mind. Surely nobody else actually cooks, or looks, for that matter, like that?

    Reply
  18. SaraOneTribeGourmet says

    January 19, 2011 at 10:43 pm

    Amazingly looking delicious cake…I’m craving a piece so badly right now after reading yours, Meeta’ & Jamie’s posts!

    Reply
  19. SMITH BITES says

    January 19, 2011 at 11:24 pm

    Jeanne ~ I literally laughed out loud at this one!! This would be something I would SOOOOO DOOOOOOO and cuss like a sailor while doing it! You see, I am not a baker . . . yes, I do bake and can follow baking instructions but those bakers who dream of confections and fancy, beautiful cakes, pies and cookies (Jamie)? ahem . . . not moi . . . but THIS cake is one for the ages and I find myself wanting to make this one. Oh, and I adore, absolutely adore Nigella!!! Congrats on a job well done! (lordy, this comment is full of !!!)!

    Reply
  20. Mike says

    January 20, 2011 at 12:34 am

    Great read! Big smile. Thank you.

    Reply
  21. Lora @cakeduchess says

    January 20, 2011 at 3:50 am

    Nigella is my true love. And this cake, oh my goodness!! Your post is so cute about how it all really went down! It looks like it was worth the wait for Nick! How sweet of the 3 of you to bake the same cake. GORGEOUS cake! (let me wipe the drool off of my chin, thanks;)

    Reply
  22. Robyn says

    January 20, 2011 at 6:29 am

    Yay I can eat this! It looks amazing 🙂

    Reply
  23. Firefly says

    January 20, 2011 at 6:50 am

    If ever my boat comes in and I decided to emply a full time chef, I know where to reach you.

    Reply
  24. Antonia says

    January 20, 2011 at 9:58 am

    Hilarious – my baking always goes just like that.I’m always missing a vital ingredient and having to make-do (usually with something totally different). I’ve long admired the recipe for this cake but was rather put off by the orange-boiling involved. Now I’ve seen the results though, I am keen to give it a go!

    Reply
  25. Heather Davis says

    January 20, 2011 at 9:46 pm

    Love your story Jeanne! Thing is I’ve been baking for years and my experiences are like that 9 out of 10. I think chaos in the kitchen is sometimes just who you are. All of your efforts look amazing. Really must make this cake now.

    Reply
  26. Juliana says

    January 21, 2011 at 6:59 pm

    Wow what a great combination…chocolate and orange…and even nicer gluten free…the cake looks perfect so light and fluffy. By the way, love the way you describe the baking of this cake in this post 😉

    Reply
  27. Kathleen says

    January 22, 2011 at 6:50 pm

    This is one of those rare events when I swear I could actually taste this cake from the photos!! If I had the ingredients in my cupboard I would not be writing this right now!!! LOOKS incredible and thanks so much for posting. YUM!
    Kathleen

    Reply
  28. Johanna GGG says

    January 23, 2011 at 5:24 am

    hilarious opening para – I started to get suspicious at “perfectly proportioned hips” – because it is not something we commonly hear women say about themselves (not that I am questioning the proportion of your hips) and delicious cake – I want some – have tried a similar one without chocolate. When I did this one my recipe suggested putting the oranges in the microwave for a few minutes rather than boiling for house – I liked that because my life is choatic like yours

    Reply
  29. [email protected] says

    January 23, 2011 at 4:10 pm

    I’ve made a similar orange cake for a gluten free friend, and it was lovely. But mine was not chocolatey or frosted – this is so much more fun! I will have to give it a try!

    Reply
  30. Jane-Anne says

    January 24, 2011 at 11:35 am

    Fabulous post, fabulous pix, fabulous cake: you are indeed the queen of fabulosity my dear Jeanne. Can’t wait to share a platform with you at the Blogger’s Indaba x PS Thanks for the great comments.

    Reply
  31. Kevin (Closet Cooking) says

    January 25, 2011 at 3:27 am

    Amazing looking cake! That chocolate and orange flavour combo is one of the best!

    Reply
  32. [email protected] says

    January 25, 2011 at 7:11 pm

    I love chocolate and orange together. Nice presentation!

    Reply
  33. Sophia says

    January 25, 2011 at 9:06 pm

    Yum!!! This looks so delicious!! You should consider entering this cake into http://www.recipe4living.com/articles/the_recipe4living_5th_birthday_recipe_contest_sponsored_by_scharffen_berger.htm – Recipe4Living’s 5th Birthday Recipe Contest! The site is turning 5 years old, and we’re giving away a Scharffen Berger gift basket to the top birthday cake that’s submitted!

    Reply
  34. Suzanne says

    January 28, 2011 at 3:18 am

    OMG this dessert is heavenly! and Gluten free! Fabulous!

    Reply
  35. joey says

    January 28, 2011 at 2:28 pm

    Whoa! That first paragraph came straight from the pages of one of those romance novels! Heehee 🙂 The parts that followed I could related with more 😉 The cake turned out gorgeous and I just want to stick my finger in that icing! I’ve actually made a chocolate and orange cake by Nigella but it used marmalade (from How To Be a Domestic Goddess)…much quicker if ever you are in a rush 🙂

    Reply
  36. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  37. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  38. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  39. Paul says

    January 29, 2011 at 11:49 am

    These pictures are beautiful! Thanks so much for the delicious post … we’re still drooling a little bit over here.

    Reply
  40. Lisa says

    January 29, 2011 at 8:02 pm

    Awesome! Thank you. (love the writing *grin*)
    I have just asked my friends if I should make this. Apparently they said yes. I’m also thinking of making one with limes.

    Reply
  41. Kitchens says

    February 2, 2011 at 2:56 pm

    I could not stop laughing out loud while reading this and remember my own family trials and tribulations in the kitchen. There are some days when nothing goes!- so lovely and moist.

    Reply
  42. Kit says

    February 8, 2011 at 11:35 am

    I did wonder about you embarking upon a career in fiction at the start or maybe morphing into Nigella! Glad you and the cake survived the process and the cerise cashmere cardigan too!
    I haven’t yet tried that recipe, mostly because of hte boiling of oranges first. I have done her non-chocolate version of this from How to Eat and that was perfect for non-gluten friends, but the kids didn’t like it one bit – no contented squeals of joy and rapture!

    Reply
  43. norma says

    February 14, 2011 at 2:41 pm

    I just got back from my vacation adn thinking I am going on a strick diet and I open your post. Thanks a lot…all thoughts out the window as I am drooling….

    Reply
  44. Elizabeth says

    June 25, 2014 at 3:12 pm

    MMm this looks gorgeous!

    Reply
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🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

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