My Wild Atlantic Kitchen: Recipes and Recollections, a compilation of the favourite recipes of acclaimed chef, Maura O’Connell Foley, has won two awards at the Gourmand World Cookbook Awards, Best Book of the Year in Ireland and Best Book by a Woman Chef in Ireland. It will now go forward to represent Ireland in the most-important category of Best in the World, alongside 13 other country winners at the Awards in Paris in June 2021.

Reflecting on her win, Maura O’Connell Foley said: “I'm overjoyed and astounded to win these awards. It is a tremendous honour and I'm excited to share it with the talented team who contributed to the creation of the book. After a very difficult year this 2020, this is an enormous boost to myself and everyone involved in the book - it is the silver lining.”

Maura has shared her Tunisian Orange Cake with readers ahead of Christmas as it perfect for celebrating and sharing with family, saying: “This is a favourite cake in my family and it was requested by my daughter and son-in-law for their wedding. I made numerous batches which were for the dessert and when I was making the main cake, my Rational oven decided to give up during the process! My good friend James Mulchrone of Jam Cafés kindly came to my rescue and produced the most exquisite large Tunisian cake. It was a work of art. This cake is worth making in double quantities just so one can be frozen for later. For a special occasion, add 2 tbsp of Grand Marnier to the syrup.”

Ingredients

Serves 8-10 

• 45g / 1½oz fresh soft white breadcrumbs

• 200g / 7oz caster sugar

• 100g / 3½oz ground almonds

• 1 tsp baking powder

• Zest of 1 orange

• Zest of ½ lemon

• 200ml / 7fl oz sunflower oil

• 4 medium eggs, at room 

temperature

For the syrup:

• Juice of 1 orange 

• Juice of 1 lemon 

• 70g / 2½oz sugar

• ½ cinnamon stick

• 5 star anise

• 6-7 kumquats, cut in half

Serving suggestion: Clotted cream

 

Method

Line and grease a 20cm / 8in spring-form cake tin.

In a large bowl, mix together the breadcrumbs, sugar, ground almonds and baking powder, then add the orange and lemon zest. In a separate bowl, lightly whisk together the oil and eggs. Pour the egg and oil mixture into the dry ingredients and combine well. Pour the cake batter into the prepared tin and place in a cold oven. Turn the oven to fan 180°C / fan 350°F / gas mark 6 and bake for 40-45 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin for 5 minutes, then turn out upside down onto a large plate.

To make the syrup, combine all the ingredients in a small saucepan and gently bring to the boil, stirring to dissolve the sugar. Boil for 2 minutes to a light syrupy consistency. Take out the spices and kumquats and reserve for decoration.

While the cake is still warm, use a thin steel skewer to poke holes over the cake. Slowly pour over the syrup, allowing it to be absorbed before adding more. 

Decorate the cake with the reserved spices (splitting the cinnamon stick is effective), kumquats and serve with clotted cream.

 

My Wild Atlantic Kitchen: Recipes and Recollections (RRP €35) is available directly from www.mywildatlantickitchen.com and selected independent bookstores nationwide.