Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Have you ever heard of an Ambrosia cake? If yes, then what's the cake like?
It seems that there is no one single Ambrosia cake. When googling 'ambrosia cake', the Internet search engine returns a number of recipes that seem to contain oranges in one form or another. This version is a Finnish recipe, known as 'Ambrosiakakku'. It's a simple sugar cake that goes well with a cup of tea. Most of the Finnish recipes only use candied orange peel to garnish and juice to make the glaze. I've also added grated orange zest to the cake batter to make the cake even more fragrant and tasty.
Ambrosia Cake
(Ambroosiakook)
Serves 8 to 10
150 g unsalted butter, melted
3 large eggs
200 g caster sugar
115 g plain/all-purpose flour
1 tsp baking powder
grated zest of 1 orange
To glaze:
100 g confectioners/icing sugar
2 to 3 Tbsp freshly squeezed orange juice
To garnish:
candied orange peel
Whisk eggs and sugar into a thick, pale foam. Add grated orange zest, slightly cooled melted butter, and baking powder mixed with flour.
Pour the batter into a 24-26 cm buttered springform. Bake in a preheated 180 C oven until the cake is done (test by inserting a wooden toothpick in the middle of the cake - it should come out dry).
Cool, transfer onto a serving tray.
Mix icing sugar and orange juice into a glaze and spoon over the centre of the cake, leaving about an inch from the edges clear.
Garnish with candied orange peel.
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