Week Ten, Day One ( Sunday)


What a beautiful day, the sun shone and the wind blew, not too much and the golf course was lovely.

Tonight we had the neighbourhood Cocktail Party, great to see Pat, our 91 year old neighbour looking very suntanned, what else can he do ? Certainly not go out on the town ! But he can sit outside in the sun, which has been lovely for the last, How Many Weeks?

Across the void in our own little sanctuary, I haven’t finished the cleaning out of my kitchen drawers, I dare not mention other cookware, the moulds, cake or otherwise, the pans, the ” Can’t live without Gadgets, but that will come.

Meanwhile I found a recipe for another Clementine cake, the same but different. This time with olive oil, so had to give it a try. Judging by looks alone, it is a plus, but the proof of the Pudding Is?

  1. 4 Clementines boiled in water for about 30 minutes until soft
  2. 4 eggs
  3. 160gms/ 6 oz/ 3/4 Cup caster sugar
  4. 100 mls olive oil
  5. 175 grams ground almonds
  6. 2 tsp baking powder

Heat the oven to 180 C Or 160 C Fan oven. Grease a 20 cm spring form pan.

Using a food processor with the motor running, tip in the fruit and process, rind and all until it is truly smushed. Add everything else and process quickly to mix well.

Pour into the prepared pan and put on the middle shelf and bake for about 50 minutes. It should be golden brown and springy to the touch. Leave to cool in the tin.

And that is it !

Weirdly, I needed Baking Powder, the brand I usually use is Dr. Oetker, but I ended up buying Marks and Spencer ( limit on the amount one could buy). Look carefully, the Dr. Oetka is Gluten Free, whereas the M and S is not !

Also weirdly, I had ordered from Waitrose online yet more Baking powder, but they sent me a text ” out of stock” but we have substituted it with RICE FLOUR ! Who in their right minds would think that Rice Flour is a substitute for Baking Powder ! Now I have to think what to do with Rice Flour! Pasta ? Now, that’s a thought !

And the end result of latest cake, the proof of the pudding is in the eating And YES, the result, to my mind is better, it is really moist, maybe even better with ice cream or cream, but it is a YES!

A very calm Thames, this morning.

7 thoughts on “Week Ten, Day One ( Sunday)

  1. We look forward to a taste. Your last is now gone so no way to compare…. I may look online for an ear trumpet, no didrespect to Mark Edgar of Specsavers. Debby xox


  2. Rice flour is used much like cornflour. You can use it to coat meat for frying in place of wheat flour. It is a bit crispier when fried. And you can use it to make homemade noodles if you have the energy (I rarely do). But fresh homemade rice noodles are extra slurppy!


    1. I don’t use cornflour for coating meat, occasionally flour but most often not. However I have been interested in making Vietnamese Pancakes, which uses Rice Flour ! I was more surprised that it was substituted for baking powder, if someone wants good, then they would be a bit miffed if they got lead! N’est pas?


  3. Re the gluten in M&S baking powder; check your pantry for an ancién baking powder jar. You will see it probably contains flour (or maybe cornflour). Wheat flour always contains gluten (gluten is grain protein). Wheat or corn flour is used in baking powder to absorb moisture (extending shelf life) by preventing the acid and base from reacting prior to cooking. Since baking powder is nearly always used to rise wheat-flour-based cakes, it isn’t alarming to find it in baking powder.


  4. Old baking powder. It migrates to the back of the cupboard and reappears after a few years. Just saying that baking powder always had some flour in it- even in the Olde days. They just didn’t bother telling us that floor contains gluten since no one used to care.

    Personally I’m a bit gluten intolerant. Meaning I have little tolerance for gluten free diets! 😇 and don’t get me started on vegans! 🐷


  5. Thanks for the hint on mung beans. The only reason I looked at the BP powder as I know someone, who is gluten free?? Really?? I agree with you and I read an article a while ago, first it was everything had to be organic, then lactose free, fat free gluten free and of course most people do not realise that for something to be “Organic” the supplier has to be chemical free for 7 years ! Then as for gluten free, suddenly it is everywhere, but the article I read said, Beware of unscrupulous suppliers some do fillers with cement powder !, it is very faddish and as for Vegans well ! Some parents in Italy have been jailed and kids taken into care as a 6 year old weighed the same as a 2 yea,r old and was not developing in any sense, a vegan diet is such a No No for kids! PITMFA if you ask me ! ( I’ll tell you what it means !)


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