Recipes with Fatimas
Recipes with Fatimas
Photography: Katie Begbie
We’re celebrating our limited-edition
Ashley & Co. x The Good Oil sunflower oil with two delicious recipes from Fatimas latest coolbook, showcasing creative ways to enjoy this golden kitchen staple.
Almond meal cakes are quintessentially Middle Eastern and have gained popularity in the West in recent times because they’re often gluten free (you can just sub the breadcrumbs for gluten free crumbs in this one). There are many variations of this cake but what we love about this recipe is the combination of the strong zesty citrus in the cake with the cinnamon and cardamom spiced syrup. Another reason this is a favourite is that the syrup takes the place of icing – it’s super satisfying pouring it over the hot cake before serving. We also like to plate it up with some fresh orange slices sprinkled with sumac and chopped roasted almonds, and a bowl of Greek yoghurt as well.
Citrus Almond Cake
Serves 8
PREP TIME 20 MINUTES
COOK TIME 45 MINUTES
For the cake
4 eggs
175g (¾ cup) caster sugar
200ml A&Co x The Good Oil Sunflower Oil
100g ground almonds
50g panko breadcrumbs
1½ tsp baking powder
1 orange, zested
1 lemon, zested
for the syrup
1 orange, juiced
1 lemon, juiced
50g (¼ cup) sugar
1 cinnamon stick
4 cardamom pods, bruised
Method
Preheat the oven to 150°C.
Grease and line a 20 cm cake tin with baking paper.
Whisk the eggs and sugar in a cake mixer with a whisk attachment for 5 minutes until it is thick, pale and has tripled in volume. Pour in the oil and whisk until combined. Fold in the ground almonds, breadcrumbs, baking powder and citrus zests using a large spoon. Do not over mix. Pour the batter into a prepared cake tin. Bake for 45 minutes until a skewer comes out clean.
Meanwhile, make the syrup by placing all the ingredients in a small pot over a medium heat. Bring to the boil and stir to dissolve the sugar. Simmer for 5 minutes until thickened. Leave to cool.
Poke a few holes in the cake and pour over the syrup. If there seems excess syrup spoon it over every couple of minutes until it has all soaked in. Leave the cinnamon stick and cardamom pods on top of the cake for decoration.
Slice into 8 slices and serve with thick yoghurt or crème frâiche, fresh citrus and toasted almonds.
The orange rind in this recipe really elevates a block of feta, and we think firm cows feta delivers the best result. A few cubes crumbled over a salad or vegetable side dish makes it sing. Remember, the flavoured oil that remains in the jar is precious, so keep it for making dressings, sauces or tossing through grains once the feta has been used. It’s important that the feta cubes are submerged in oil to avoid them being ruined.
Marinated Feta & Delicious Oil
MAKES 200G OF FETA + 200ML JAR OF DELICIOUS OIL
PREP TIME 10 MINUTES
Ingredients
200g feta
200ml A&Co x The Good Oil Sunflower Oil
2 garlic cloves, peeled and thinly sliced
½ orange, zest finely grated
small bunch mint, leaves picked and roughly chopped
freshly ground black pepper
Method
Cube the feta into about 2 cm pieces. It is
important the pieces are not too small otherwise they tend to crumble.
Place into a clean jar or airtight container.
Heat 2 tablespoons of the oil in a small frying pan over a low heat. Gently fry the garlic for 1-2 minutes until it is fragrant but not browned. Don’t move from the stove because as soon as you turn your head it will be brown!
In a bowl mix the sunflower oil with the orange zest, mint and a few grinds of black pepper. Pour over the feta. Leave to marinate for a few hours before using.
Store in the fridge for up to a week. Once
you have eaten all of the feta drain the oil and use it for frying vegetables or in a salad dressing.
Find these two recipes and more in Fatima’s latest cookbook — packed with fresh, flavourful ideas for every meal.
Get your limited-edition Ashley & Co. x
The Good Oil sunflower oil while it lasts!
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