Feel­ing fruity

Con­tin­u­ing Rachel’s cit­russy theme, here are five fur­ther sur­pris­ing uses of cit­rus for bright­en­ing up win­tery plate­fuls

The Guardian - Cook - - Feature -

Orange, gin­ger and rye up­side-down cake

Serve with plain yo­ghurt to keep it light, or a lit­tle creme fraiche for an ex­cel­lent af­ter­noon treat. Claire Ptak

Serves 8-10

For the or­anges

50g un­salted but­ter

125g de­mer­ara sugar

1 vanilla pod, split

6-8 or­anges of any type

For the sponge

300g dark rye flour

½ tsp fine salt

1 tsp ground gin­ger

1 tsp ground cin­na­mon

1 tsp mixed spice

½ tsp ground cloves 200g un­salted but­ter

200g light brown sugar

200g black trea­cle

160g whole milk

2 eggs

1 Pre­heat the oven to 180C/350F/gas mark 4 and have ready a 25cm solid-bot­tomed cake tin.

2 In a small saucepan, melt the but­ter and the de­mer­ara sugar. Split the vanilla pod, scrape the seeds into the but­ter and break up with a fork, then pour the mix­ture into the cake tin and swirl to coat, lay­ing the split vanilla pod in the bot­tom.

3 Cut off the ends of the or­anges and cut down­wards around the fruit to peel. Slice cross­ways into 1.5cm slices. Ar­range the slices in the bot­tom of the cake tin on top of the vanilla pod.

4 To make the sponge, whisk the flour, salt and spices to­gether in a bowl. Set aside. In a small saucepan, melt the un­salted but­ter, sugar and trea­cle. Whisk to­gether un­til smooth. Care­fully mix this into the dry flour mix.

5 Whisk in the milk and fi­nally the eggs. Pour the cake mix­ture over the or­anges and bake in the oven for 45-55 min­utes or un­til springy and a skewer in­serted comes out clean.

6 Let the cake cool for 15 min­utes in the tin, then use a knife to re­lease the cake from the edge of the tin. Put a plate over the cake and turn it up­side down so that the bot­tom be­comes the top.

Rum and mar­malade bo­s­tock

A tooth­some fruity brunch to rus­tle up while the ket­tle boils.

Rob An­drews

Serves 4

4 thick slices of brioche

4 heaped tbsp mar­malade

80g flaked al­monds

1 tbsp ic­ing sugar

¼ tsp cin­na­mon

For the frangi­pane

90g but­ter, diced and chilled

90g sugar

1 egg, beaten

1 tbsp rice flour

½ tsp vanilla essence

90g ground al­monds

1 tbsp dark rum

For the orange syrup

30ml wa­ter

30g sugar

Juice and zest of ½ orange

1 tbsp dark rum

1 To make the frangi­pane, beat the but­ter and sugar in a pro­ces­sor un­til light and creamy. Add the egg a lit­tle at a time un­til com­bined. Add the rice flour, vanilla essence and al­monds and blitz. Add the rum and whizz for 5 more sec­onds. Put in the fridge to set. 2 Make the syrup by heat­ing the wa­ter, sugar, juice and zest un­til the sugar has dis­solved. Re­move from the heat and add the rum. Al­low to cool.

3 Toast the brioche on both sides and pre­heat the oven to 200C/400F/gas mark 6. Lay the brioche on a bak­ing

tray and brush with the orange syrup. 4 Spread each slice with 1 heaped tbsp mar­malade. Spread the frangi­pane on top then sprin­kle with the al­monds. Bake for 15 min­utes un­til coloured.

5 Dust with ic­ing sugar and cin­na­mon.

Lemon and dill pop­corn

Dill makes a fresh ad­di­tion to al­most any­thing – even snacks.

Lagom by St­effi Knowles-Dell­ner (Hardie Grant)

Makes 1 large bowl­ful

3 tbsp but­ter

Zest of 1 lemon

2 tsp dried dill

2 tbsp veg­etable oil

100g pop­corn ker­nels

1 Melt the but­ter in a saucepan with the lemon zest and dill. Set aside but keep warm so that it doesn’t so­lid­ify.

2 Heat the oil in a large saucepan over a medium heat with a few pop­corn ker­nels. Once they have popped, the oil is hot enough, so im­me­di­ately tip in the re­main­ing ker­nels. Par­tially cover with a lid, al­low­ing a lit­tle steam to es­cape. Shake the pan fre­quently and wait un­til there are about 5 sec­onds be­tween pops be­fore re­mov­ing from the heat and tip­ping into a large bowl. 3 While the pop­corn is still warm, driz­zle over the lemon and dill but­ter and sprin­kle with plenty of sea salt. Toss re­ally well to evenly dis­trib­ute and serve straight away.

Pomelo, co­conut and lime salad

Pomelo is a fruit best suited to savoury dishes – you can re­place it with grape­fruit sweet­ened with honey. Green Kitchen Trav­els by David Frenkiel and Luise Vin­dahl (Hardie Grant)

Serves 2-4

A hand­ful des­ic­cated co­conut A hand­ful of cashew nuts

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