Gluten-free + Dairy-free Orange and Poppy Seed Cake

This is just another quick blog post for one of my favourite cakes. It uses whole oranges which gives it that bright orange colour. I decorated them with a glaze and edible pansies, because flowers make everything look better.5I am currently posting this from Mooloolaba, and these photos were actually taken a couple months ago. You can either make petite cakes using a muffin pan like the ones above, or simply make a larger cake like the one below. I prefer the little ones.NEW17This wasn’t going to be a blog post because I thought I didn’t have enough pictures. So later on, when I make this next time, I might add more photos. And I feel like I made a lot of food this holidays, but I did hardly any blog posts, so I’m really sorry about that. 1I really hope you make these, even if your not gluten or dairy free. They are absolutely delicious and very easy. Have a wonderful week, and I’ll be going back to school two days!!

 

Gluten-free + Dairy-free Orange and Poppy Seed Cake

You can bake these in a muffin pan, dariole moulds or a 22cm cake tin. This recipe involves whole oranges which you can boil for 2 hours or, my preferred method, is microwaving for 15 minutes. The poppy seeds are optional. 

Ingredients
  • 2 navel oranges
  • 5 eggs
  • 250g caster sugar
  • 1 tsp. vanilla bean paste (or extract)
  • 250g almond meal
  • 4 tbsp. poppy seeds
  • 150g icing sugar
  • 2-3 tbsp. water
  • Edible flowers (such as pansies), to decorate
Method
  1. Microwave method: Place the whole oranges in a large, microwave-safe bowl and cover with water. Microwave on high for 15 minutes.
    Stove top method: Place the whole oranges in a saucepan and cover with water. Bring the boil and cook for 2 hours, in order to remove the bitterness.
  2. Once the oranges are cooked and soft, remove from the water and cut into small pieces ensuring to discard the seeds. Place the chopped oranges into a food processor or blender, then process until smooth. This is optional, but you can pass the puree through a sieve to remove any larger chunks of orange.
  3. Preheat the oven to 160°C. Grease and line a tin of your choice (such as muffin pan, dariole moulds or 22cm cake tin).
  4. In the bowl of a stand mixer, add the eggs and sugar. Then, with a whisk attachment, beat for 6-8 minutes on high speed until pale and tripled in volume. On low speed, add the vanilla and orange puree. Gently fold in the almond meal and poppy seeds.
  5. Distribute mixture evenly between prepared tins and bake for 25 minutes (if using muffin pan). The time will vary depending on size of tin.
  6. Set aside to cool completely and transfer onto wire rack.
  7. For the glaze, whisk together the icing sugar and water. If it is too thin, gradually add more icing sugar. If it is took thick, gradually add more water. Spread over the cake and allow it to drip down the sides. Sprinkle with extra poppy seeds and decorate with edible flowers (optional). Allow the icing to set, then serve and enjoy!

 

 


Ricotta Pancakes with Caramelised Bananas and Fresh Berries

This is a quick blog post on how to make some delicious ricotta pancakes.  These photos were just going to be for Instagram, but I decided that I like them too much and need to be featured on Beyond Our Sky. 2-3You can serve them with whatever you like. I chose caramelised bananas, strawberries and blueberries, chopped almonds and maple syrup of course (because obviously). So it’s definitely verging more towards a dessert rather than breakfast. 2-16.jpgIt has definitely become a staple in our house; it’s just that good and so easy to make. I’m sorry for the lack of photos, like I said – I had not intention of actually making a blog post. So that’s basically it for today. Very short and sweet. I hope you had a great week!

 

Ricotta Pancakes with Caramelised Bananas and Fresh Berries

Ricotta Pancakes
Adapted from Taste.

  • 1 cup (150g) self-raising flour
  • 1 teaspoon bicarb of soda
  • 1/4 teaspoon of salt
  • 2 tablespoons (40g) caster sugar
  • 125g fresh ricotta
  • 1 cup (250ml) milk
  • 1 egg
  • 25g unsalted butter, melted
  • 1/2 teaspoon vanilla
  • 1/2 lemon juiced
  • Oil spray, to fry
  • Caramelised bananas (recipe below)
  • Strawberries
  • Blueberries
  • Almonds, roughly chopped
  • Maple syrup
  1. In a medium bowl, whisk together the flour, baking soda, salt and sugar. Set aside
  2. In a small bowl, whisk together the ricotta, milk, egg, melted butter, lemon juice and vanilla until smooth. Gradually whisk this into the dry ingredients to form a smooth batter, ensuring not to over mix.
  3. Heat a large heavy based, non-stick frying pan, spray lightly with oil and pour in 3-4 tablespoons batter to form a 10cm pancake. Cook pancakes over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes. Continue with remaining batter.
  4. Serve with caramelised bananas, strawberries, blueberries, chopped almonds and a generous drizzling of maple syrup.

Caramelised Bananas 

  • 30g butter
  • 2 tablespoons brown sugar
  • 2 bananas, sliced into 1/2 inch rounds
  1. In a small fry pan, melt together the butter and sugar over medium heat. Add in the sliced bananas, and continue to cook until softened and caramelised; about 5 minutes.

 

 


Vegan Chocolate Popsicles (Dairy-free, Gluten-free)

I know my last post was back in July, but another busy term is finally over and the blog is now updated. There are some pretty major things that have happened over the past few weeks. Surreal, really, is the best way to describe it. So I am very excited to share this news with you, as well as the recipe for these dairy-free chocolate popsicles. They are rich, chocolatey, fudgy and simply delicious. 10.jpgOne of my favourite brands, Daniel Wellington, asked to collaborate with me!! I freaked out when I saw the email. Basically, they wanted me to create a video, for their Snapchat story, on how to make some kind of colourful drink. At first I made a unicorn milkshake, but I wasn’t too happy with how it turned out. In the end, I created this pink ombre vegan smoothie. 1-3.jpgI emailed them the video a couple days ago, and they said that it is being sent off to the editors and will take a few weeks to finish the final cut. So you’ll probably see a picture of the smoothie when I announce the collaboration on Instagram. 1-10.jpgTo be honest, it may not seem like a big deal, but for me – it just made everything seem complete. It’s honestly indescribable. Some people may see it as an opportunity to get a free watch and gain more followers, and I’ve come to realise that the reason why I blog is not for the numbers/followers. 3.jpgI am very grateful for this chance and also all of you, whoever is reading this, because sharing content and doing what I love makes me feel less alone and gives me have a purpose. Beyond Our Sky has always been a place that allows me to be myself.  762.jpgThe other major thing is that a small Australian company asked me to help them grow their Instagram account. Again, I am extremely grateful for the opportunity and surprised that people like my work. I  always say – you can do good, but you can always do better. So I am always striving to improve my work for you guys. 21.jpgAnyway, the past few months have been really difficult, health-wise, for me. And receiving these emails from these brands made me feel somewhat better. I always like to reflect on my journey, and I wouldn’t be here without every single one of you who have impacted my life in a positive way. So much love, thank you!15.jpgSo that was basically my life update. About this shoot, let’s say it was frantic. I almost dropped my camera when setting up the tripod for this stop-motion I posted on Instagram. Then the camera was only on one bar of battery and flashing. The popsicles were melting, almonds and chocolate were literally everywhere. FullSizeRender2.jpgThe photos actually tick all the boxes, in terms of food styling in my opinion. It has texture, chaos, contract and is definitely some of my favourite work. These pictures were inspired by Ashley, from Gather and Feast. She is absolutely amazing, definitely one of my favourite bloggers. And that concludes this post. I hope you all have a great week and please enjoy the recipe. These popsicles taste fine on their own, the extra melted chocolate and chopped almonds is completely optional.

 

Vegan Chocolate Popsicles (Dairy-free, Gluten-free)

This recipe was originally from Martha Strewart’s Fudge Bars. I simply made some changes to make it dairy-free. So I substituted the cream for coconut milk, and milk for soy milk. 

Ingredients
  • 2 teaspoons cornstarch
  • 1 1/2 cups plant based milk (e.g. soy, almond, or whatever you prefer)
  • 1 1/3 cups coconut milk
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • 50g dairy-free dark chocolate
  • 1 teaspoon coconut oil
  • 1/4 cup roasted almonds, roughly chopped
Method
  1. In a medium saucepan, whisk together cornstarch and 2 tablespoons plant based milk until smooth; whisk in remaining milk, coconut milk, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute until thickened slightly.
  2. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into 10 3-ounce ice-pop moulds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run moulds under hot water to release popsicles.
  3. To decorate: melt together chocolate and coconut oil (either in a double-boiler or microwave). Drizzle this over the popsicles and sprinkle with chopped almonds.
  4. Freeze for a few hours until firm and then they are ready to serve (can be kept in the freezer for 3-4 weeks).