Culinary Adventures with Camilla

  Here we are the February 2021 edition of the Cake Slice Bakers. For 2021; we are baking from  Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week  by Candace Floyd. * I can't believe that we're already in a new year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time. In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you...

   While we were out of town, I picked up a bag of organic Minneola tangelos. They were not a hit. So, we brought home almost the entire bag and I have been trying to figure out what to do with them. Tonight I decided: curd. When in doubt, zest it, juice it, and mix it with butter, sugar, and eggs. You can't lose. Just in case you don't know what a Minneola tangelo is, it's a hybrid of a tangerine - making it easy to peel - and a grapefruit - making its pucker power pretty strong. I've had tangelos before; the fruit in this bag seemed almost herby. It wasn't very pleasant, actually, but as a curd, it's fantastic!  3 organic Minneola tangelos 3/4 C organic raw sugar 8 T butter 8 large egg yolks 1 T organic honey Zest the Minneola tangelos, squeeze and strain the juice. Combine the zest, juice, sugar, honey, and butter and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture...