In My Kitchen post I showed you a haul of lemons and limes from our trees in the backyard. You might not have noticed that they were all yellow. I am never sure when green limes are ripe and often they are yellow by the time they come off the tree. Which means that when stormy weather blows the fruit off the tree I might get my lemons and limes confused. It brings up awkward moments when I think I have made a lime and coconut cake but wonder if it is in fact a lemon and coconut cake.
lemonade this week I did find myself opening a lemon only to find it is a lime.
Toby's Singapore Noodles and broccoli. The noodles were so much nicer with the tofu than eaten alone.
It was only after I made the tofu that I discovered I had used up the rest of my mum's quince jelly instead of cranberry sauce. So I will have to make it again and use up the cranberry sauce which is still lurking in the fridge. Perhaps I could try it with some lime juice instead of orange juice, if only I can tell my limes apart from my lemons.
Jen's Food for this month's Credit Crunch Munch, coordinated by Fuss Free Flavours and Fab Food 4 All! This cake uses basic pantry ingredients and fruit from my backyard.
More citrus cakes from Green Gourmet Giraffe:
Choc-lime marble cake
Chocolate marmalade cake
Citrus grape cake (v)
Cranberry mandarin syrup cake
Lemon and honey cake (gf)
Orange, lavender and almond syrup cake
More citrus cakes from elsewhere online:
Chocolate, whole orange and almond cake (gf) - Apple and Spice
Flourless orange poppy seed cake (gf) - Chocolate and Zucchini
Gluten free lemon trickle cake (gf) - BBC Good Food
Lemon, buttermilk and black pepper cake - Laws of the Kitchen
Lemon, lavender and honey cake - Amber Rose
Lemon olive oil cake with grilled nectarines (v) - Chef Chloe
Lime coconut and olive oil cake - The Chronicles of Ms I-Hua and The Boy
Sticky lemon and yoghurt cake - The Age Good Food
Yellowman's lime banana bread - Taking Julia North
Lime and coconut cake
Slightly adapted from Frills in the Hills
2 limes, zest and juice
50 grams dessicated coconut
175 grams butter or margarine, softened
150 grams caster sugar
175 grams self raising flour
1 cup icing sugar
1 lime, zest and juice
dessicated coconut for sprinkling
extra lime zest for decoration
Grease and line a 20cm ring tin. Preheat oven to 180 C. Mix lime juice, zest and coconut in a small bowl. Mix remaining ingredients in a medium mixing bowl and add coconut mixture. Scrape mixture into prepared tin and bake for 35 to 40 minutes until golden brown and a skewer inserted in the cake comes out clean. Cool on a wire rack.
Mix icing sugar with lime zest and juice and spread over cooled cake. Sprinkle generously with coconut. Scatter with extra zest.
Quince and orange glazed tofu
Adapted from Green Gourmet Giraffe
Serves 2 to 3
250g extra firm tofu
1 tbsp oil for frying
1 tbsp quince jelly (or cranberry sauce)
1 tbsp tamari
juice of 1 orange
1 garlic clove, crushed
1 tsp seeded mustard
1 tsp chilli paste (optional)
small pinch of black pepper
Pat tofu with a paper towel and slice into thick fingers. Mix marinade ingredients in a shallow tub. Place tofu in marinade for 15 minutes to overnight, depending on your timing. Heat oil on a large frypan. Add tofu (shake off as much marinade as possible) and fry on medium high until lightly golden brown on each side. Add marinade carefully - the oil will splatter with the addition of liquids. Continue to fry and turn the tofu until the marinade thickens into a glaze and the tofu is golden brown.
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