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Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Swedish baking tradition — cardamom buns, princess cake, semla
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Swedish baking tradition — cardamom buns, princess cake, semla
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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place the ginger, raisins, cardamom, orange zest and sugar into a mixing bowl and pour over the hot tea. cover and leave to soak overnight. the next morning, preheat the oven to 160c/325f/gas 3. add the beaten egg to the fruit mixture, followed by the flour, and mix well. add the chocolate and mix again. pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours. allow the cake to cool in the tin for 30 minutes, then carefully remove. wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating. serve with soft butter and a real hot chocolate.