This is a tribute to one of my most favourite of lady friends. She has recently become a new Mum for the first time and boy, if she wasn’t an amazing performer before, that woman is going to be (capital D) Devine in this new role! Lovely Sarah posted this on an Australian tour we were blogging about for a little show called Red Sky Morning…trust me on this – we talked about this for days…!
Before you read on, I must warn you that this blog has absolutely nothing to do with theatre and everything to do with my stomach.
I am not a big blogger – if you have been reading this you will discover that I have managed to post about umm…once in 6 weeks. This is entirely due to a combination of severe inertia coupled with a disastrous track-record with losing things stored on computers. This means I manage to stay away from them as much as possible ( try rewriting 10 000 words of a thesis and you may understand my fear )
You can, therefore, imagine my consternation when I finally opened this blog to find that the lengthy tome I had written some weeks ago – my homage to all things edible- had been lost in translation. Not a real tragedy, but it does mean that no one, yet, has read of the superb meal we consumed in Queanbeyan and more importantly, been able to recreate one of the most orgasmic cakes I have ever tasted. Yep, the theatre blog has been infiltrated by the food obsession we all share and so, it would be remiss of me not to re-introduce you to the recipe for madam anne’s orange brothel cake.
The cake is so named because madam anne, who resides with the lovely richard (brother of Dave, creator of internationally renowned glass sculptures) is an incredible class A cook and very generously invited us all over for a sumptuous dinner. Naturally we accepted with pleasure and tried not to eat most of that day. Much.
Richard and Anne live in an incredible converted warehouse – once a house of ill repute, hence the ‘brothel’ in the cake title – and now an extraordinary split level light and art filled space. Wow is not the word.
So dinner, in the ex bordello, began with Veuve in sexy glassware… and went uphill from there. Morroccan lamb tagine, asparagus spears, salads of rocket and beetroot with sheeps milk fetta. Yum. Yum. And yum. To this little touring party, existing in outer Canberra without kitchens and with the culinary delights of tinned tuna to inspire us, it was heaven in foodie form.
So, as I said, this post has nothing to do with theatre but lots to do with the good things in life – Madam Anne’s orange brothel cake being one of them. I can’t tell you if it is easy or hard as I haven’t made it yet – However! it is Tom’s birthday on monday and it is my turn to cook the family dinner so will keep you posted…here it is
- madam anne’s orange brothel cake
- 375 grams of Honey Murcott mandarins and Meyer lemons (or ordinary old oranges if you can’t get the exotic ones)
- 250 grams almond meal
- 175 grams caster sugar
- Teaspoon baking powder
- 6 eggs
- Cook oranges in a pot of boiling water for 1.5 hours. Cool. Remove seeds and pulp, skin and all. Add sugar to the citrus pulp. Beat eggs until light and fluffy then add the almond meal and fold together. Combine with the orange pulp mix, and pour into a greased loaf tin. Bake for approx one hour at 190. Check at half and 45 min marks. Serve with chantilly cream – whipped cream with caster sugar and vanilla bean paste mixed through.
– 3rd November, 2011