There is such a glut of delicious blood oranges around at the moment so I wanted to make a cake that really made a hero out of these citrus beauties. It’s a simple melt and mix batter which produces a moist and flavourful loaf.
Since shooting I have retested the cake with the icing poured over in the tin while warm and this makes it even more moist and yum so I highly recommend that you try it this way.
Want to make cool personalised glasses for your wedding favours or just because? Check out this super easy DIY project that I posted over at Polka Dot Bride.
They look great with air plants in like these or cute filled with tea light candles or lollies as well.
For the full tutorial head here.
I am so so pleased to have Sally Boyle, an long time e+e customer and food blogger guest posting today. Her brownie cookies look totally amazeballs!
The end of the year is birthday season in our house. I have a planner, she’s turning 12… The chosen theme is a tea party, pretty china and tiny treats. Given Miss M is off to high school next year, I’m grabbing the concept and hanging on. There is the small matter of a major kitchen/living area renovation to navigate first… but hoping for the best, we’re recipe testing.
The lovely Jane sent over some products from her online store emerald + ella, really pretty party products that suit our theme perfectly! The white straws with tiny green polka dots are my favourite, and the thank you stickers are perfect for someone who is hopeless at sending out thank you notes, I always have the best intentions.
Yay I am back guest posting over at Polka Dot Bride and this time I have made a lovely recipe for homemade rose-infused vinegar. Isn’t it super pretty-in-pink?
This mild, floral vinegar is delicious in salad dressings and marinades and can also be diluted and used as an aftersun spray!
Often when I am feeling lazy I just make a quick smoothie for breakfast but it gets rather repetitive after awhile so this week I mixed it up with some Middle Eastern-inspired flavours – rosewater, ginger and cinnamon. And yum! So glad I did.
Feel free to use whatever frozen berries and yoghurt flavours you have, peach would be delicious in here too.
To make this smoothie vegan just use coconut yoghurt and a non-dairy milk like coconut or almond.
Spiced rosewater raspberry smoothie
175g tub vanilla yoghurt
3/4 cup frozen raspberries
1/3 cup regular or coconut milk
2 teaspoons rosewater (rosewater can vary greatly in strength from brand to brand, if you have a super strong one, start with 1 teaspoon)
1 teaspoon honey or agave syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Blend all the ingredients together until smooth.