Cake magic brings out the currant bun……

Yesterday, having fallen under the spell of rain and dullness, it became clear to me that I needed to exorcise the grey that had surreptitiously laid cataracts over the sun’s eyes and so, lacking bell, book and candle, I heeded my voices and opted for sugar, eggs and flour. Cake would be the day’s salvation, yet this annunciation was not accompanied by a clear idea of the cake that would best serve to banish gloom. Dull cake would not do.

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At this time of year our fruit bowl undergoes a seasonal change. The small tangerines of winter, so perfectly designed as an easily unpacked snack, disappear from the shops to be replaced by the weightier roundness of oranges, of which access to the fruit within is a more demanding operation. However, should the effort be made, the pleasures of the bitter sweet zest, dribbling juice and thick, brightly coloured roundels of sweet flesh are full of delicious possibilities. Add sugar, eggs and flour and the good magic of cake brings out the sun.

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2014, Baking, cake, Digital photography, food, Food and Photography, Food photographer, Fruit, Humour, orange caramel sponge, oranges, Photography, photography course, Recipes, Sugar, Uncategorized, Writing and tagged , , , , , , , , , , , . Bookmark the permalink.

42 Responses to Cake magic brings out the currant bun……

  1. Misky says:

    WOW! Now that’s a slice of sunshine, Roger.

  2. sabine says:

    the hardest part of the recipe seems to be when you have to wait for 15 minutes in the end before trying this ! I don´t know if I had that much discipline…!

  3. margaret21 says:

    Now THAT looks a fine cake, and full of sunshine to compensate for the lack thereof in the skies.

  4. This looks so good! Reminds me of a great orange and almond cake from a Moroccan cookbook that I’ve misplaced…

  5. I’d opt for sugar, eggs and flour over bell, book, and candle any day. This does remind me of Eddie Izzard’s “Cake or Death” piece.

  6. Mad Dog says:

    ^ that reminds me of Lee Hazelwood’s final album – Cake or Death.
    Stunning pictures 🙂

  7. I like your new header photo, Roger.

    I’ve been carrying clementines in my backpack for a little highbrow culture. Ha. This recipe looks divine.

  8. Eha says:

    Cake could never be my salvation, botheration!! The only food item past ‘main course’ for me happens to be cheese!!! That said . . . hmm . . . . nothing ‘wicked’ in yours, so shall I bake for the first time in about three decades 😀 ?!

  9. Michelle says:

    No dull cake, please.

  10. lulu says:

    Delightful and baking does add color to an otherwise gray day. Since I love pineapple upside down cake, this looks like one with great appeal!

  11. Vicki (from Victoria A Photography) says:

    Looks delicious.

  12. EllaDee says:

    You may have lacked bell, book and candle but there was certainly alchemy at work here, no invocation of Apollo necessary, although he might just show up for a slice of that cake.

  13. Amanda says:

    Wow this is stunning. Gorgeous photos.

  14. What a sunny cake! Amazing what some fruit, sugar, and flour (and craft) can do to brighten up a day.

  15. Oh, I can’t tell you how glad I am that I’ve just eaten. Otherwise I’d be going to the grocery store AGAIN and eating something I just shouldn’t. So much better for me to drool at the photos. 🙂

  16. Karen says:

    You chose the perfect cake to brighten a gray day. 🙂

  17. I have had this recipe pn my “to make” list for ages and now, after seeing your stunning photos. it’s gone to the top of the list!

  18. ChgoJohn says:

    I’ve always said how much I enjoy a citrus glazed cake but this here, Roger, is so far above anything to which I referred. Your photography here is certainly worth every bit of praise that it’s received. Beautiful.

    • Cheers, John…it’s a good recipe, except that I think the cooking time should be longer. In my case, I had to double it. It may be because I made it in a tarte tatin tin that has a heavy base, but it certainly needed that time.

  19. I do believe our old favourite pineapple upside down cake has been usurped! Those photos won us over before we ever got to the recipe!

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