Welcome to week 39 of the Art With Heart Colour Creations Blog Hop!

Our colour this week is a returning bright: Poppy Parade.

Last weekend I needed to make a very large card for a friend from my mother’s group. Our eldest children were born on the very same day and they turn 21 this year!!! My friend turns 50 today and we celebrated with a girl’s night out for 16 people. We all put in for a group present so there needed to be lots of room on the card for everyone to write a message.

Red is her favourite colour so I made the base of my card by simply scoring a piece of A4 Poppy Parade cardstock in half. I added a layer of Whisper White and then used my large letter dies to cut out “happy birthday” from the stunning Painted Seasons floral DSP. I mounted my letters onto the front of my card with the foam adhesive strips…they really make the letters pop!

Then I stamped some flowers and leaves in the coordinating colours and die cut them out using the Painted Seasons stamp set and the matching Four Seasons framelits.

I also made the birthday cake for dessert for my friend because she is gluten-free. Every time I make this cake I get so many requests for the recipe I thought I might share it here too.

It is so simple to make, not too sweet and very moist. I think Claudia Roden created this recipe but I have also seen Stephanie Alexander and Nigella Lawson make it. My variation is to ice it with a dark chocolate ganache, which is the perfect counterpoint for the orange cake.

Flourless Orange Almond Cake

Ingredients

  • 2 navel oranges
  • 6 eggs
  • 1 cup sugar
  • 1 tsp gluten free baking powder
  • 250gm almond meal
  • 2 blocks of dark Lindt chocolate
  • 2 tbsp cream

Method

  • Cover the oranges with water in a saucepan and boil for 1-2 hrs or until soft.
  • Remove from water and let cool.
  • Preheat oven to 180 C. Grease and line a springform pan.
  • Leaving the skin on, roughly chop oranges into chunks and blend in a food processor until smooth.
  • Add eggs, sugar, almond meal and baking powder to a food processor and blitz to combine. the mixture will be quite runny.
  • Pour into your lined springform tin and bake for about 1 hour or until a skewer comes out cleanly and cake starts to come away from the sides.
  • Let cool for a few minutes and then gently release cake from the tin.
  • Once the cake has totally cooled, melt chocolate and cream together and combine to make a glassy ganache. Spread over cake, decorate and enjoy!

To see what the rest of the team have made click on the links below.

Claire Daly

Rachel Palmiri

Michelle Taylor

Kate Morgan

Tania Johnson

Tina Gillespie

Diane Furniss

Rachel Woollard

Catherine Proctor (you are here)

To purchase any of the products I used in this project you can shop with me here. Or if you’d like me to post you your very own copy of any of the Stampin Up! catalogues or find out about more about Stampin’ Up! contact me.

We will be back again next week showcasing one of the 2018-20 in colours Powder Pink! We hope you can along with us then.

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