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This morning we woke up before the sun rose. We got dressed in the dark and for a moment I climbed back in to bed, still so warm. Together, we made toast, got in the car, and drove to the markets.
We beat the banana truck and the shallots truck there, and while waiting for the doors to open, watched trolleys lift the bulging trays and wheel the boxes in to the stands.
Inside the smell of fresh coriander and cut vegetables was overpowering, as trays of water-flecked greens were pulled out and displayed in their crates.
Orange and Honey Rose Cake
This orange cake is such a versatile recipe that turns out so differently from flour-based orange cakes.
Ingredients
- 250g (scant 3 cups) almond meal
- 250g (3/4 cup) honey
- 6 eggs, gently whisked
- 2 oranges
- 450g (1 pound) labneh, recipes follows
- 30ml (2 tbsp) honey
- 3 drops rose water (optional)
Instructions
- To make the labneh, suspend the yogurt in a tied tea-towel over a sieve which is set over a bowl.
- Tie up the tea-towel in a bundle and put the whole set-up in the fridge for a few hours, up to 5 and at least 3.
- Boil the oranges in simmering water for 1-2 hours, until completely soft.
- Preheat the oven to 180 C (360F) and line two 20cm (8 inch) baking pans with paper.
- Blend the eggs, almond meal, cut up oranges, and honey until smooth.
- Pour into the tins and bake for 25 mins, until golden on top and cooked through.
- Leave to cool completely, then top with the yogurt and sandwich the layers together.
We walked slowly from store to store, pulling out a few dollars at each for bundles of sweet potatoes, red tomatoes, spinach, herbs, bananas and apples. I wanted to buy a whole tray of mangoes.
Already blushed and ripe, they rested next to great piles of red and purple grapes impossible not to pick at.
