BalanceAprilIssue2017 - 47


Boxing clever: Lorraine
burns off those cake
calories in the gym


arking a special occasion means
cake and cocktails for most of us.
Lorraine Pascale has a different
way of celebrating. 'It's my mate's birthday
and a group of us are going to a cardio class
at boxing gym BXR London,' she says.

to include things that people maybe
hadn't seen before, and explore
methods that don't require lots of
equipment, like the ombre cake, so it's
more accessible.'
Hackney-born, Oxfordshire-raised
Lorraine has been baking since she was
five years old, when a school teacher
announced there'd be a baking day.
'One of my most vivid early memories
is cooking at school - unwrapping the
ingredients, weighing them out and
witnessing the science of them forming
into something in the oven,' she says.
Now, baking is not only her job but


'We're fitness freaks.' Cripes. Thankfully,
'My friend Satya gave me an orange
she adds that the night will end in a bar.
cake when I went for tea at her house.
'It's all about balance,' she says. This just
It was rich and slightly bitter, but also
about sums up Lorraine, BBC chef and
sweet with an orange tang that lasted
well after the final bite. This is my
best-selling author of seven recipe books,
version of her beautiful cake, and I
including her new book Bake.
hope I can do it justice. I've used
Famous for creating delicious
clementines but you could use
food - in particular extravagant,
two large oranges instead,
mouth-watering cakes, tarts
With so many of us boiling them a little longer.'
and crumbles, baking is one
feeling disconnected
of Lorraine's greatest loves.
in this world of stress, Serves 10-12
social media and
Then again, so is eating clean
* 5 medium clementines,
quick fixes, baking
scrubbed (but not peeled)
and training hard.
is something that
* 120g butter, softened
'I'm a strong believer in
can't be rushed.
* 150g soft light brown sugar
everything in moderation,' says
* 50g honey
Lorraine, 44, who starts her day by
* 3 eggs
drinking hot water with lemon, followed
* 320g ground almonds
* ½tsp ground cinnamon
by a green juice made with spirulina,
* 1tsp baking powder (gluten-free)
matcha, turmeric and black pepper. 'It
tastes horrid,' she admits. 'But, I have
been baking and eating cake every day

For the orange syrup

for six months!'

* Zest and juice of 1 large orange
* 150g soft light brown sugar


To decorate

Bake is a book for everyone - a mixture
of fast, simple classics and elaborate 'all
singing, all dancing' numbers. There's
indulgent Death By Chocolate fudge cake
with ganache drizzle, a Rainbow Roulade
that has lime and cream cheese frosting
and Chocolate Brownies. Plus gluten-,
sugar- and dairy-free options and a sublime
vegan scone recipe.
'Thanks to Instagram, cake decorating
has become more elaborate and techniques
are more focused,' says Lorraine. 'I wanted

her therapy, too. 'It's my time to slow
down and de-stress.'
Lorraine created 125 recipes for Bake.
'My daughter Ella, 20, would come home
to cheesecakes and muffins everywhere!
I binge-watch boxsets like Brooklyn
Nine-Nine and Crazy Ex-Girlfriend
as I bake!'
Lorraine, who meditates daily for
20 minutes, also loves a positive
mantra. 'If I had to choose one, it
would be this: "Believe in yourself,
even when no one else does."
'I tell Ella that all the time. I think
that's a pretty good way to live.'

* Handful of toasted flaked almonds
* Large handful of pomegranate seeds
* Icing sugar (optional)

1. Preheat the oven to 180°C/Gas 4.

Line a 20cm round, 7.5cm deep,
loose-bottomed cake tin with baking
parchment. Pop the clementines in a
large pan, cover with water and bring
to the boil. Reduce the heat, cover with
a lid and simmer for 45 minutes, or
until the clementines are super soft
- this makes them much less bitter.
Allow the clementines to cool a little,

April 2017 BALAN CE

then put them in a food processor and
blend to a smooth paste. Set aside.

2. Put the butter and sugar together in

a large bowl and beat well with a handheld electric whisk or stand mixer until
light and fluffy. Add the honey and beat
for another minute or so. Add two of
the eggs and half the ground almonds
and beat until well combined. Add the
other egg, the remaining almonds, the
clementine purée, cinnamon and baking
powder. Beat until evenly combined.

3. Tip the mixture into the lined tin and
cover loosely with foil. Bake in the oven
for 55-60 minutes, or until a skewer
inserted into the centre of the cake
comes out clean.

4. About 15 minutes before the cake is

ready, make the orange syrup. Put the
orange zest and juice in a small pan
with the soft light brown sugar. Place
over a low heat, stirring occasionally,
until the sugar dissolves. Then turn up
the heat and boil it for 5 minutes, or
until the orange syrup has thickened
and reduced slightly. Set aside.

5. Take the baked cake out of the oven
and carefully remove from the tin.
Transfer to a serving plate and, while
still hot, brush the syrup all over. I'm
generous with the syrup so the cake is
sticky, well soaked and full of flavour.
Scatter the flaked almonds and then
the pomegranate seeds over the cake
and dust with icing sugar, if using.
Transfer any leftover syrup to a jug
and serve with the cake. This cake is
best served warm.



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