Pink and shocking
November 21, 2011
There’s pink and there’s pink. I don’t go for baby. The more shocking, shot with fuschia and blazingly pink the better. That’s why roses work for hot pink lovers like me. Voluptuous blooms of Constance Spry, John Clare, Gertrude Jekyll partyish hippy pinks. And they still keep coming during the un-Novemberish warmth. I can’t ever remember picking quite so many hips and blooms together. As strange as the sunny cornflowers and marigolds amongst the dried seed pods and grasses on our south downs walk last weekend.
PS I’m getting ready for my NY trip , where I shall have another chance to show off the chocolate and chestnut cake at the Long Island signings with Trish Foley and Loaves and Fishes. I felt a bit mean not sharing the recipe from the new book with you all last week, so here it is:
Chocolate and chestnut cake
(Makes about 10 slices)
400g/2and two thirds cups peeled chestnuts, chopped
125g/two thirds cup caster sugar
125g chocolate (min 70% cocoa solids), broken into chunks
100g/scant 1 stick unsalted butter
for the icing
125g/4oz chocolate (min 70% cocoa solids), broken into chunks
1 tbsp butter
1 tbsp fresh orange juice
1 tbsp grated orange zest
Mix the chestnuts and sugar together until smooth; it’s best to use a food processor . Melt the chocolate and butter in a large saucepan. Stir in the chestnut/sugar paste until smooth. Turn into a 20cm (8 inch ) greased square cake tin.
To make the icing: Melt the chocolate with the butter orange juice and zest, and stir until smooth . Pour over the chestnut and chocolate base, and chill in the fridge overnight.
New York? Oh, you lucky thing! Have fun….
Comment by Viv | November 21, 2011 @ 10:35 pmlovely! thanks for sharing the recipe…and have fun in new york–when will you be there?
Comment by Debra | November 22, 2011 @ 8:22 pmMy longing for the recipe for this cake was not to invoke guilt … now I feel guilty, but very thankful for it, nevertheless.
Comment by Gosia | November 22, 2011 @ 10:51 pmDear Jane:
Comment by Kathleen Sauline | November 23, 2011 @ 12:23 pmHave a great trip. If you ever get the chance-you’d love Cleveland. Amazing 100 year old market, great restaurants, textured culture.
Best,
Kathleen
Likewise, thanks so much for your lovely recipe, can’t wait to try it! Always love your beautiful pics too. Enjoy your US trip and Thanksgiving, cheers!
Comment by tinder | November 24, 2011 @ 5:32 pm