Here we are at the beginning of a new season—Spring and all the glory is on the French March doorstep. Join Tamsin and Kate as they sit by a morning fire at Camont (it’s drizzling out!) and discuss intentions for a new season… and a new year. And, of course, there is cake!
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Kate Hill hosts the Relais de Camont, a creative residency in Gascony, and writes about her French life—cooking, gardening, and creating in The Camont Journals.
Tamsin Jardinier hosts Little French Retreats across Southwest France and writes and coaches Unfolding Conversations at Newsletter and Intuitive Coaching.
Recipe for a Marmalade Cake
Adapting Claudia Roden’s Orange Cake to what was at hand, time and ingredients, created a new pantry staple Intead of cooking 2 whole oranges, I substituted some home made orange marmalade. Preheat oven to 170’C / 325’F.
6 eggs
100 g sugar- I used cassonade or raw sugar this time
150g orange marmalade
250 g ground almonds
1 tsp. baking powder
a pinch of salt
Mix the eggs, sugar, and marmalade together until the sugar is mostly dissolved.
Add the ground almonds, baking powder, and salt and mix together.
Pour into a buttered or oiled 9-inch/25 cm cake pan and bake 45-60 minutes.
Episode #3 Spring into Intention