Thanks so much this looks amazing - we’re going to do this at a dinner party next weekend. Can I ask what is the recipe for the 50/50 whip? Apologies if this is a really basic question
Not at all!! 50/50 whip is my version of Chantilly — so instead of doing 100% double cream whipped up with some icing sugar and vanilla, I do 50% double cream, whip it up with the icing sugar and vanilla, then fold through 50% creme fraiche or soured cream. This makes the Chantilly a bit less sweet and a little fresher in flavour. It works well with cakes or desserts like this that are fruity. Hope the cake goes down a storm at the dinner party!! X
Congratulations on your new book release Alexina! Being off most socials now, I missed this. Let me know if you are doing a book signing in Oxfordshire, Midlands or Gloucestershire (I flit between all three...). Be great to see you and get the new book x
Thank you Bill! And not to worry at all -- I am envious that you get to be off socials!! No plans for events in those areas currently, however, expect an email from me in the next couple of weeks about the dinner at mine for Small Wins founding members :) xx
I love this! I’ve got some blood oranges - impossible to resist. I used to garnish salads with them in my restaurant, but I just can’t seem to excited about salad at the moment, no matter how glorious and vibrant they are with bitter leaves. So, my oranges have just been sitting there, waiting for me… and now I know exactly what they’ve been waiting for - your cake! I’m going to make it this afternoon! Thank you so much for the inspiration! Xx
Made this yesterday for friends who came for lunch and it went down a storm! Will be making this again before blood orange season is over, thank you 🙏🏼
Thanks so much this looks amazing - we’re going to do this at a dinner party next weekend. Can I ask what is the recipe for the 50/50 whip? Apologies if this is a really basic question
Not at all!! 50/50 whip is my version of Chantilly — so instead of doing 100% double cream whipped up with some icing sugar and vanilla, I do 50% double cream, whip it up with the icing sugar and vanilla, then fold through 50% creme fraiche or soured cream. This makes the Chantilly a bit less sweet and a little fresher in flavour. It works well with cakes or desserts like this that are fruity. Hope the cake goes down a storm at the dinner party!! X
Thanks so much!
Congratulations on your new book release Alexina! Being off most socials now, I missed this. Let me know if you are doing a book signing in Oxfordshire, Midlands or Gloucestershire (I flit between all three...). Be great to see you and get the new book x
Thank you Bill! And not to worry at all -- I am envious that you get to be off socials!! No plans for events in those areas currently, however, expect an email from me in the next couple of weeks about the dinner at mine for Small Wins founding members :) xx
I love this! I’ve got some blood oranges - impossible to resist. I used to garnish salads with them in my restaurant, but I just can’t seem to excited about salad at the moment, no matter how glorious and vibrant they are with bitter leaves. So, my oranges have just been sitting there, waiting for me… and now I know exactly what they’ve been waiting for - your cake! I’m going to make it this afternoon! Thank you so much for the inspiration! Xx
I love this!! It was meant to be 💛
Made this yesterday for friends who came for lunch and it went down a storm! Will be making this again before blood orange season is over, thank you 🙏🏼
This has made my day, thank you for letting me know!! 💛