October 21

Saint of the day:
Saint Ursula & Companions

Patron Saint of Cologne, England, archers, orphans, female students, Binangonan, Rizal

Saint Ursula & Companions' Story
 

According to a legend that appeared in the tenth century, Ursula was the daughter of a Christian king in Britain and was granted a three year postponement of a marriage she did not wish, to a pagan prince. With ten ladies in waiting, each attended by a thousand maidens, she embarked on a voyage across the North sea, sailed up the Rhine to Basle, Switzerland, and then went to Rome. On their way back, they were all massacred by pagan Huns at Cologne in about 451 when Ursula refused to marry their chieftain. According to another legend, Amorica was settled by British colonizers and soldiers after Emporer Magnus Clemens Maximus conquered Britain and Gaul in 383. The ruler of the settlers, Cynan Meiriadog, called on King Dionotus of Cornwall for wives for the settlers, whereupon Dionotus sent his daughter Ursula, who was to marry Cynan, with eleven thousand maidens and sixty thousand common women. Their fleet was shipwrecked and all the women were enslaved or murdered. The legends are pious fictions, but what is true is that one Clematius, a senator, rebuilt a basilica in Cologne that had originally been built, probably at the beginning of the fourth century, to honor a group of virgins who had been martyred at Cologne. They were evidently venerated enough to have had a church built in their honor, but who they were and how many of them there were, are unknown. From these meager facts, the legend of Ursula grew and developed.

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Prayer:

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Visti:
The Basilica of St. Ursula in Cologne

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Recipe:

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In honor of St. Ursula we are serving a nice after noon tea

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Orange Almond Cake
Ingredients

• 1 tsp Orange, zest

• 4 Eggs, large

• 1 1/2 cups All purpose flour

• 1 1/2 tsp Almond extract

• 3/4 cup Almond flour (meal)

• 3 tsp Baking powder

• 1 1/2 cups Granulated sugar

• 3/4 cup Powdered sugar plus more

• 3/4 tsp Salt

• 3 tsp Vanilla

• 3/4 cup Sunflower oil

• 1/2 cups Almonds

• 3 tbsp Orange juice, fresh

• 3/4 cup Yogurt or greek yogurt, plain
   

Directions:
 

1. Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
    

2. Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
    

3. Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
    

4. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
    

5. Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
    

6. Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might takes about a minute.
    

7. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done*. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
    

8. While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.

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Mise en place: all of your ingredients 

Cake is out resting

Step 3

Enjoy