Peake Practice - food news compiled by restaurateur Ray Peake, of Callums Bistro, Accrington

WE have all heard the expression "You can't have your cake and eat it."

However as we are very close to the pantomime season we should all shout out together "Oh Yes You Can!!"

What is the point of having a beautiful cake and not being allowed to eat it?

This seems bizarre and cruel, especially if the cake in question happens to be Tunisian Almond and Orange Cake.

I first tasted this cake only a few short weeks ago while judging over 50 dishes prepared by parents and staff at St Hubert's Primary school in Great Harwood.

It was a formidable task to choose an outright winner because of the excellence of all the entries.

After much deliberation however I eventually chose the most moist and succulent cake ever to pass through my lips - the McKeon Family's Tunisian Almond and Orange Cake.

It transpired that though Mrs Pauline McKeon entered the cake in the competition, her husband Mick had in fact made it.

He had been given the recipe by their son John, who had acquired it from a Tunisian friend while working in Euro Disneyland, Paris.

Now lucky readers you are the owner of this award winning recipe by simply opening this newspaper without even leaving your armchair.

Before we delve into this special recipe I would like to give you an insight into my approach to recipes for next year.

The emphasis is going to be very much on using seasonal produce, with recipes appropriate to the time of the year. Winter very much lends itself to hearty casseroles, braised meats and winter root vegetables - all excellent belly filling fodder, I'm sure you will agree.

Ray's Recommended Resolutions for 2000:

If I make only one resolution it is going to be to eat a more healthy balanced diet in the year - fresh fruit as opposed to biscuits, organic vegetables as opposed to genetically modified, less butter, less cream would result in an improved waist line and improved over all health. For us all.

So do indulge, in fact overindulge, over the festive period because starting in January 2000 the emphasis is going to be on healthy eating.

And as this column is called Peake Practice I for one will certainly have to practice what I preach.

It has taken me a lifetime to reach the conclusion that healthy food does not necessarily have to be boring, so be prepared to join me in the New Year on an adventure into the quest for an healthier eating lifestyle.

However first let us bake a cake and eat it.

Ray's final thought this week: To misquote Jerry Springer "Cook after yourselves and each other."

Recipe: Tunisian Almond and Orange Cake

INGREDIENTS

For cake:

45g slightly stale breadcrumbs

200g caster sugar

100g ground almonds

1 and a half teaspoons baking powder 200ml sunflower or vegetable oil

4 eggs

Finely grated zest of 1 large orange and lemon

For syrup:

Juice of 1 orange

Juice of half a lemon

85g sugar

2 cloves

1 cinnamon stick

METHOD

1 Mix the breadcrumbs, sugar, almonds and baking powder 2. Add the oil and eggs, then beat well. 3. Stir in the orange and lemon zest. 4. Pour the mixture into 8 inch cake tin. 5. Place in a cold oven Yes a cold oven. 6. Switch oven on set at 190C(gas 5). 7. Bake for 40-50 minutes. 8. Test with a needle (if it comes out clean the cake is baked) 9. Allow to cool for 5 minutes then turn out of the cake tin. Making the syrup:

Bring all the ingredients to the boil, stirring to dissolve the sugar, and allow to simmer for 3 minutes.

Marinating the cake:

1.Pierce the cake all ove the top while still warm and simply spoon the syrup over the cake until soaked up. 2 Store covered in fridge for 24 hours before eating.

Presentation tips:

This cake is so moist it can be served on its own or with whipped cream or why not try the healthier option of Greek yoghurt or creme fraiche.

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.