Summary from Goodreads
**Take a trip to the Yorkshire village of Burley Bridge, where a new arrival is going to shake things up…**
Growing up in a quiet Yorkshire village, Roxanne couldn’t wait to escape and find her place in the world in London. As a high-powered fashion editor she lives a glamorous life of perennial singlehood – or so it seems to her sister Della. But when Roxanne gets her heart broken by a fashion photographer, she runs away, back to Della’s welcoming home above her bookshop in Burley Bridge.
But Burley Bridge, Roxanne discovers, is even quieter than she remembered. There’s nothing to do, so Roxanne agrees to walk Della’s dog Stanley. It’s on these walks that Roxanne makes a startling discovery: the people who live in Burley Bridge are, well, just people – different from the fashion set she’s used to, but kind and even interesting. Michael, a widower trying to make a go of a small bakery, particularly so. Little by little, cupcake by cupcake, Roxanne and Michael fall into a comforting friendship.
Could there be a life for Roxanne after all, in the place she’s spent 46 years trying to escape?
Date-worthy Orange and Almond Cake / Ellen Berry
There’s a famous orange cake recipe which I have tweaked to make even easier. In the original recipe the oranges are boiled for an hour and a half, before being blended to a pulp – but I discovered that you can just pierce them and bung them in the microwave on high for around 8 minutes, and then blend them. The result is just as good.
When I first met Jimmy – my husband – I had this mad idea that I should impress him with food. I tried a cheesecake – The Great Cheesecake Disaster of 1994 – and several terrible cakes, which turned out more like giant biscuits. But this cake was a triumph, and it’s one I turn to whenever friends are coming over and I feel like a pud is necessary. For that’s more what it is – not the lightest of cakes, but deliciously soft, orangey and super-moist. It’s dead easy too. Perhaps even the food of love.
2 large oranges
250 g caster sugar
1 tsp baking powder
250 g ground almonds
1. Pre-heat the oven at 190C/Gas 5.
2. Wash and pierce the oranges all over with a skewer, place in a microwaveable plastic container and microwave at full power for 8 minutes. They should be soft and squidgy by then – if not, zap them for a minute more and allow to cool a little until you can handle them.
3. Cut open the oranges, flick out the pips and blend them (Including the peel) in a food processor.
4. In a large bowl, beat the eggs and sugar together. Mix in the baking powder and almonds, and add the pureed oranges.
5. Spoon the mixture into a buttered and floured cake tin – preferably one with a removable base.
6. Bake for an hour, or slightly longer – use a skewer to test when its done (it should come out clean when poked through the middle). Allow to cool before turning the cake out of the tin.
This is lovely served with a dollop of creme fraiche on the side.