I can’t tell you why this dish is called sea bream in ‘crazy water’. Even when I tried to do a little digging via the internet, there were only articles that repeated the question surrounding the name. I can tell you, however, that this is a very good dish, with simple and clean (no crazy) flavours. Just good fresh fish, amped up a bit with garlic, parsley, tomatoes, and chilli. This dish has little to it, but you don’t need a dictionary’s worth of ingredients to make something good.
Serves 2-3, as a light dinner.
What can I say? It must be one of the prettiest things I’ve ever baked. I am actually so pleased with the result of this cake, mainly because I stand by the fact that I am not the best baker around, but this loaf is incredible. Honestly one of the best cakes ever made, if I throw modesty out the window 😛
This recipe is adapted from the blood orange cake recipe by Annie’s Eats, combined with the lemon loaf recipe from the first book by the Hummingbird Bakery. The result is a delicious firm sponge-loaf cake hybrid, that’s both firm and creamy, and a little more tart than overwhelmingly sweet despite all the sugar syrup, candied fruit and icing–all thanks to those blood oranges.
This recipe takes a little bit of time to make all its components, but the other steps you can mostly make whilst the cake is in the oven, and it keeps really well in a sealed container — I was perfecting this recipe a week ago, and the cake still tastes like new! What a superhero. Read More