It’s a special belly today, celebrating 100 years of the Red Cross with a bit of history and a call to arms – get thee to a kitchen, and bake a cake.\u00a0 And then I will bring you a wonderful session from the recent Byron Bay Writers Festival, ‘Kitchen Confidential’, with Simon Marnie, Christine Manfield, Steve Snow and Jim Hearne.\u00a0 Find out what chefs really think of customers and critics, dusts and foams, why you should really invite a chef to dinner, and much much more.<\/p>\n
<\/p>\n
The Red Cross in Bangalow<\/strong> is looking for local cooks who can contribute a cake by this Friday, August 15.\u00a0 They are looking for 100 cakes, and hopefully will get even more.\u00a0 So get along and support them by buying a cake too.<\/p>\n The BIG CAKE BAKE is a Red Cross fundraiser.\u00a0 Take your cake, or cupcakes, to the Bangalow RSL Hall, Station Street by 8.30am for judging (or just donate a cake, you don’t need to compete).\u00a0 Or go along and eat cake!\u00a0 $5 for a slice of cake and a coffee or tea, from 10 am.\u00a0 Call Trisha for more info on 0429 882525.<\/p>\n Today’s guest, Trisha Bleakley, has kindly contributed her own seasonal cake recipe to get you inspired.<\/p>\n <\/p>\n MANDARIN AND ALMOND CAKE RECIPE – GLUTEN FREE<\/strong><\/span><\/p>\n <\/p>\n It’s a special belly today, celebrating 100 years of the Red Cross with a bit of history and a call to arms – get thee to a kitchen, and bake a cake.\u00a0 And then I will bring you a wonderful session from the recent Byron Bay Writers Festival, ‘Kitchen Confidential’, with Simon Marnie, Christine Manfield, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[295,210,369,188,128],"class_list":["post-3997","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-almonds","tag-cake","tag-hazelnuts","tag-mandarins","tag-oranges"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3997"}],"version-history":[{"count":4,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3997\/revisions"}],"predecessor-version":[{"id":4001,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3997\/revisions\/4001"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3997"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}3 mandarins (large) or 4 medium washed\r\n250 g caster sugar, plus extra for dusting\r\n6 eggs\r\n250 g almond meal\r\n1 tsp baking powder\r\nicing sugar, to serve\r\nCook's notes\r\nOven temperatures are for conventional; if using fan-forced (convection),\r\nreduce the temperature by 20\u02daC. | We use Australian tablespoons and cups: 1\r\nteaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All\r\nherbs are fresh (unless specified) and cups are lightly packed. | All\r\nvegetables are medium size and peeled, unless specified. | All eggs are\r\n55-60 g, unless specified.\r\n\r\nInstructions\r\n\r\nBring a large pot of water to the boil. Wash the mandarins and cook in the\r\nboiling water for 2 hours. Drain, allow to cool to room temperature, then\r\npuree. This step can be done ahead of time.\r\n\r\nPreheat the oven to 160\u00b0C. Grease and line a 22 cm spring form cake tin\r\nwith baking paper. Beat the eggs and caster until well combined. Stir in\r\nthe mandarin puree followed by the almond meal and baking powder. Pour the\r\nbatter into the prepared tin and dust the top with extra caster sugar. Bake\r\nfor 1\u20131\u00bc hours, until the top is golden and a skewer inserted into the\r\ncentre comes out clean.\r\n\r\nAllow to cool in the tin. Dust with icing sugar, cut into slices and serve.\r\n\r\nTips\r\n\r\nYou can replace the mandarins with 2 oranges (Large)\r\nIf citrus is not in season you can use tinned mandarins, puree\r\nSubstitute almond meal for hazelnut meal (but it does give it a stronger\r\nflavour)\r\n<\/pre>\n","protected":false},"excerpt":{"rendered":"