recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
oven to 350ºF (175ºC).
and flour a 9 inch square pan.
the flour, baking powder, salt, cinnamon and
orange rind. Set aside.
a large bowl, cream together the butter and
3/4 cup sugar until light and fluffy.
in the eggs one at a time.
in the flour mixture alternately with the milk,
mixing just until incorporated.
batter into prepared pan. Bake in the preheated
oven for 40 minutes, or until a toothpick inserted
into the center of the cake comes out clean.
to cool for 15 minutes, then cut into diamond
honey syrup over the cake.
a saucepan, combine honey, 1 cup sugar and water.
Bring to a simmer and cook 5 minutes.
in lemon juice, bring to a boil and cook for