“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis

Saw something stunning the other day – Zucchini & Orange Marmalade Tea Cake. The minute I saw it at Manggy’s No Special Effects, I could hear Ten in 10 yelling at the back of my head. Having made a Chocolate Zucchini Cake in the past, and the children not figuring that out was a gleeful experience. But I hardly ever make that one because of all the butter it takes to make the cake luscious and delectable.
So when I read that Manggy had made this cake probably 4 times in nearly two months, it was bookmarked in my head. They say that the brain can remeber just about 140  friends on social networking sites, and more than that is forgotten. I’m not really sure about that, because I remember more frineds than those on Twitter, and have even more recipes stashed away in my mind. I’m quite past filing them away on the PC because I just can’t ever seem to find them.
My new mental filing system is good so far. I had this Zucchini Tea Bread  in my Ten in 10 folder. What added to the joy was that I had a couple of jars of fab homemade bitter orange marmalade, some waiting to jump right into this tea bread. The daughter loves orange/marmalade anything, so I thought I could pull this off. Veggies in there and no butter. This is as healthy as cake can get this end with veggies within!
Scared of the kids detecting zucchini and running  a few miles had me hypnotically adding some dark chocolate chips. I like walnuts in tea breads, even thought the daughter doesn’t seem to care for them. Crossroads as always with nutty decisions… Truth be told, I just thought if she gets the chocolate chips in there that she so loves, then she shall need to learn to live with walnuts too. Oh the lessons in life I dream of teaching them through food…he he! Might I add, a lot of them backfire!! 
The response was very good. Mr PAB loved the cake. The daughter asked for a second slice, and then a third, and she liked it enough to ask for 2 more the next day. That was be a good enough verdict! The son was a bit iffy about it, but ate it happily just the same. He thought it was a fruit cake!

Zucchini and Orange Marmalade Tea Cake
Recipe adapted minimally from Manggy @ No Special Effects
Adapted from Tartine
1 & 3/4 cup s + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated zucchini (about 2 small ones)
1/2 cup orange marmalade
3/4 cup vanilla sugar
1/2 cup + 2 tablespoons vegetable oil
2 large eggs
1/2 cup walnuts, lightly toasted and coarsely chopped
1/2 cup chocolate chips
2 tablespoons vanilla sugar


Spray, line, and spray again a 23cm x 12.5cm (9×5 inch) loaf pan and set aside (you can also just spray if you’re confident about your pan’s non-stickiness).
Preheat the oven to 175°C.

Mix the flour, baking soda, baking powder, cinnamon and salt in a small bowl and set aside.

Mix all the remaining ingredients (except the walnuts, if using) in a large bowl until combined (no giant lumps of marmalade at least).
Sift the dry ingredients into it and stir until just combined (don’t worry about it being smooth, just be gentle). Stir in the walnuts if using. Pour into the prepared loaf pan.

Sprinkle the top with the about 2 tablespoons vanilla sugar.
Bake for 60-70 minutes or until a toothpick in the center comes out clean.

♥ Thank you for stopping by ♥

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“There’s nothing better than a good friend – except a good friend with chocolate!”
Linda Grayson

Nutella, Walnut & Orange Rolls …
Bonjour. Welcome February, the month of love. And when there’s World Nutella Day (5th Feb) just around the corner, there can be nothing better than chocolate. At the end of the day, it’s all about chocolate! I got a mail the other day from a sweet lady by the name of Amy telling me that she had added my blog to this list – 80 Great sites for those who love to bake… I was elated! So I went across to take a look, and found a huge treasure of baking resources. Found some of my favourites, and there were still many more I hadn’t discovered. That took care of the rest of the evening… I explored voraciously.
I stopped by this lovely blog called The Baking Pan…and chanced by breads. At the same time I was tweeting with Jamie who yelled out that she was hosting the months Monthly Mingle…and I said ‘What’s your call for MM Jamie ? She said ‘Chocolate and bread…what else? Just like Jamie, the first two foodie loves of her life, chocolate and bread!
Visit her blog Lifes A Feast and you will see the yeastly love spilling out from a blog smothered in delicious chocolate! This lovely bread baking chic has mastered every yeastly devil in breads, and her head is full of breaded tips! I was discussing my rolls with her, and she said I‘ve heard cutting these with dental floss gives them a great neat edge“. How cool is that!! Great tip and one I shall definitely use in future.
Should have guessed that it would be something chocolate et pain!! I went into the sweet breads section of Baking Pan and found these rolls. Something I’ve always dreamt of making but never quite gotten there. I am actually a bit challenged when it comes to following roll instructions. The trouble begins when I have to begin rolling from the long length? Which way should I go?? Along the long length, or across it? Once again it was the same dilemma and I couldn’t figure out which way to roll, so just followed my common sense…If I rolled the dough thin then I would get many smaller rolls…
Which is what I did and got plenty of little rolls. Really should have read the recipe to the very end  to see that they needed only 12 in the end. Oh well…I got lots of smaller ones, but they rose beautifully and fitted the tin right through. At this time there was a power outage, so I wrapped the tin in clingwrap and allowed it to rest in the fridge overnight. I popped it into a preheated oven the next morning, and they were as good as gold!
The original recipe had no chocolate, hence it was time to adapt. I used a slathering of Nutella to get eligible for the Mingle, and loads of orange zest because it’s orange season here these days. The bazaars are bursting with oranges, and well, chocolate and orange make for a fine marriage. Because three’s company, I had to use walnuts too. I love the added texture that nuts lend to yeasted breads. NICE!!

This delicious sweet bread is off for the Monthly Mingle to Lifes A Feast, a monthly event which is brain child of fabulous Meeta @ What’s For Lunch Honey. Jamie says, ‘So join us, won’t you, and bring along something from your kitchen, create something homey, something elegant or something exotic’. There you go Jamie, chocolat et pain, pour vous!

Nutella Orange Walnut Rolls
Adapted from Baking Pan
¾ cup warm orange juice (110 to 115 degrees)
2 tbsps fresh yeast (or 1 package active dry yeast)
1/3 cup granulated orange sugar
1 large egg, beaten
¼ cup unsalted butter, melted and cooled
1 teaspoon salt
2 teaspoons grated orange zest
3 to 3½ cups all-purpose flour
1/4 cup finely chopped walnuts (optional)
1 vanilla bean, scraped (optional)

2 tablespoons unsalted butter, melted
1/4 cup granulated orange sugar
1/2 chopped walnuts
1/2 cup Nutella
Orange Icing: 
1/2 cup confectioners (powdered) sugar (original recipe has 1 cup)
1/4 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon grated orange zest
1 to 2 tablespoons orange juice

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.


In a large mixing bowl, combine warm orange juice and yeast; stir and let sit until yeast is dissolved, about 10 minutes.
Add sugar, egg, melted butter, salt, and orange zest; beat until mixture is smooth. Add 2 cups flour and 1/4 chup finely chopped walnuts; stir until well mixed. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening (I lined it with wax paper too).
Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle
Using an offset spatual or flat knife, gently but firmly spread Nutella all over leaving a 1/2 inch border. Using a pastry brush, brush the top of the Nutella with melted butter.
In a small bowl, stir together sugar and walnuts. Sprinkle sugar walnut mixture evenly over buttered dough to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.
Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
Preheat oven to 190C.
Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.

Orange Icing:

In a small bowl, combine confectioners sugar, butter, vanilla, orange zest, and enough orange juice to make a good spreading consistency. Spread icing onto still warm rolls.
Should make 12 rolls

Note: I made them upto the second rise, cut them, put them into the tin, and clingwrapped the whole baking tin and left it in the fridge overnight. Baked straight from the fridge into the oven the next morning.
♥ Thank you for stopping by ♥
This bread is off to  Susan @ Wild Yeast for Yeastspotting!

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“Orange is the happiest color.”
Frank Sinatra

Tweeting always has sweet surprises on the deck! The wonderful and talented SaffronBerry girl, found this orange cake when the Persian in her became obesessed about finding an orange cake recipe. As she said, “You’ll know we’re a bit obsessive and weird about our citrus fruit. We hoard it, display it, eat it, drink it, preserve it, dry it, cook it, and I’m sure we’d bake it too if there were a tradition like that of Western baking in Iran, heck we’d probably wear oranges and lemons if we could find a way to.

I absolutely adored the way she summed up her citrus emotions, and now I think I might have some Persian DNA in my blood too. I too am very obsessive about citrus everything, and currently have a jar of tangerines and limes being preserved out of an Ottolenghi recipe! Recently made a load of Bitter Orange Marmalade, Dried Apricot, Pistachio and Orange Biscotti and Orange Pastry Cream Tartlets with Candied Tangerines (last 2 recipes yet to be posted).

As Hilda rightly said, the gateau almost feels like a cheesecake without cheese, it’s very light, and yet it’s also dense in that the egg whites don’t give it volume, they just prevent it from being puck-like.
I LOVE ORANGE!! Thank you for this great gateau recipe Hilda. I absolutely adore fruit in bakes, citrus even more. The cake was FAB … even though the story of my life remains the same. Yes indeed, power cut again; else the cake would have been much lighter. Still had a beautifully light crumb, and I poured fresh orange juice over it S L O W L Y. The gateau absorbed it all, but for about 2-3 tbsps.

It’s a wonderful recipe and I will be making it again soon. Served a few slices with homemade fresh mascarpone. It was drooliciously good both ways. Was happy to have an opportunity to use my oven dried orange slices for the top…tee hee! Even sprinkled some orange sugar on top right after pouring the juice.

I’ve made a jar of orange sugar by rubbing orange zest into vanilla sugar, and letting it dry in a very very low oven. I store it in a jar with a vanilla bean, and the flavour matures beautifully over time. It’s got a slight bitter tinge to taste, but is nice on top of bakes and in cookies. Got the idea from basil sugar from Ilva @ Lucillian, and it’s also something Alice Medrich uses in her recipes like Citrus Olive Oil Cakes etc.

Gâteau à l’Orange
Adapted from here
4 oranges
Zest of 1 orange
100 g of softened butter
100 g sugar
150 g flour
3 eggs, separated
11/2 tsp baking powder
1 Tbsp rhum
1 Tbsp orange essence (or Cointreau)
1 pinch of salt
Butter (to grease the pan)

Heat the oven to 170C.

Grease a 6″ cake pan, and line the bottom with parchment
In a bowl, beat the sugar and softened butter together.
Add the yolks one by one to the butter and sugar mixture, taking care to mix each one thoroughly before adding the next one and beat until you obtain a smooth batter.
Add the rhum and the orange essence/Cointreau and mix again.
Mix the flour and baking powder together and add it to the batter by “raining it in”. Mix well.
Cut and juice the oranges. Pour half of the resulting juice in the batter, add the zest and mix.
Beat the whites until firm with the pinch of salt. Add them delicately to the batter.
Pour the batter into the pan and bake for an hour, checking the coloration from time to time. It will be dark orange when done.
Pour the other half of the juice into the cake while it’s still warm. Take care not to pour it too fast and not to let the cake cool too much before you do so. You may find that if you don’t get the timing right, your whole cake will not have juice in it (as in it may have two different textures and have a visible line halfway down where the juice stopped penetrating).
Serves 8.

♥ Thank you for stopping by ♥

This delicious comforting citrusy gateau is off to Sweet Comforts: Sugar High Friday #61 being hosted this month by Kate @ A Merrier World.
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