ELEGANT ORANGE CAKE

1. Use a vegetable peeler to carefully peel the orange rind. Make sure to not peel too deep because the white part of the rind is very bitter.

2. In a frying pan, add water. Bring to a boil. Place the peeled rinds in the boiling water for 30 seconds. This helps remove the bitterness of the orange peel a little bit.

3. Pour out the water and replace it with the ⅔ cup (158mL) of water and ⅓ cup (67g) of sugar. Mix well and bring to a simmer. Place the boiled peels in the pan and cook for 8 minutes.

4. After they have finished cooking, place on a plate with sugar. Toss the rinds in the sugar. Thinly slice the candied orange peels and set aside.

1. Preheat your oven to 350°F (177°C). In a bowl of a stand mixer, cream the butter. Add the sugar and mix well. Add one egg at a time and mix.

2. In a bowl, combine the cake flour, baking powder and salt. Pour half of the flour into the stand mixer and mix. Add the coconut milk, greek yogurt, vanilla and orange juice. Finally, add the remaining flour and mix well.

3. Fold in the candied orange peels.

4. Grease up a loaf pan and pour the batter into it. Bake for an hour to an hour and fifteen minutes, or until the cake passes the toothpick test

Note: this recipe creates an excess of cream.

1. For large, leafy herbs like basil, chop or tear leaves into small pieces. The amount you use will determine the intensity of flavor.

2. Place heavy cream in a small saucepan and heat until it just starts to simmer. Remove cream from heat and add herbs. Cover and let steep for about 25 to 30 minutes.

3. Pour the infused cream through a mesh strainer to remove botanicals. Cover and refrigerate 6 to 8 hours or overnight.

4. In a deep mixing bowl, beat cream until soft peaks form.

5. Sprinkle 1 to 2 tablespoons (12-24g) granulated sugar over cream; beat until soft peaks return. Do not overbeat.