Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Orange Drizzle Cake May 6, 2013

Orange Drizzle

This is a great recipe as you can change it into a lemon drizzle, or coffee cake if you like. You can also use plain whole-milk yogurt, vanilla yogurt or buttermilk. You can even throw a handful of bluberries in there if you like. I like to use olive oil but if you prefer vegetable oil that would work just as well.

 

Ingredients

 

1 1/2 cups plain flour

2 tsp baking powder

1/4 tsp salt

1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt)

3/4 cup granulated sugar

3 large eggs

1/2 cup olive oil (or vegatable oil)

1 tsp orange extract

zest from 1 orange

 

Method

 

Preheat oven to 175/gas 4. Grease a springform pan.

In a medium bowl combine the flour, baking powder and salt. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

In another medium bowl combine the buttermilk or yoghurt, sugar, eggs, olive oil, orange extract and zest. Mix well, then add to dry ingredients. Mix until you can’t see any clumps of dry flour.

Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.  Let cool for 5 minutes before turning out onto a rack to finish cooling.

Once cooled, if you want to, mix 4 Tbsp icing sugar (sieved) with some juice from the orange to make a runny, but not too runny icing to drizzle over the cake. Enjoy with a nice cuppa 🙂

 

Mini Mango Cupcakes January 20, 2013

Mini Mango Cupcakes

Dried mango and creamed coconut give these little cakes a nice tropical flavour, made even better with a hint of orange. These are also a good way of getting fruit into the kiddies.

Ingredients

70g/2 1/2 oz dried mango, chopped finely

zest of 1 orange

3 Tbs orange juice

25g/1 oz creamed coconut

85g/3 oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

85g/3 oz self raising flour

Method

Put the mango and orange juice in a small bowl and leave to stand for 2 – 3 hours until the juice is mostly absorbed.

Pre heat oven to 180C/gas 4. Line a cupcake tin with mini paper cases. Finely grate the coconut.

Put the coconut, butter, sugar, egg, flour and orange zest in a bowl and beat together until smooth and pale. Stir in the mango and any unabsorbed orange juice.

Using a teaspoon put the mixture into the mini paper cases. Bake for 20 minutes or until risen and just firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

Makes approx 18 mini cupcakes.

 

Spiced Honey Cake January 14, 2013

Spiced Honey Cake 3

With its warming flavour, this cake is delicious with or without the icing.

 

Ingredients

 

225g plain flour

1 level tsp baking powder

1 level tsp mixed spice

1 level tsp ground ginger

1 level tsp cinnamon

75g caster sugar

175g Orange Blossom Honey

75ml good olive oil

2 large eggs

finely grated zest of 1 orange

1 level tsp bicarbonate of soda

100ml orange juice, plus 1 Tbsp for the icing

50g icing sugar, sieved

 

Method

 

Line a 21cm square baking tin with parchment paper. Pre heat oven to 180C/gas 4.

Sift the flour, baking powder, mixed spice, ginger and cinnamon together in a bowl. Stir in the caster sugar.

In another bowl, beat the honey, oil, eggs and zest. Stir into the flour mixture.

Stir the bicorbonate of soda into the orange juice – it will start to fizz up. Immediately stir it into the cake mixture until evenly mixed. Pour into the prepared tin – its a very runny mixture but will firm up when cooked.

Bake for 55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

Mix the icing sugar with the extra orange juice, then drizzle on top of the cake.

Make yourself a cuppa and enjoy.:-)

 

Classic Christmas Cake November 30, 2012

Classic Christmas

This is a nice easy cake to make if you don’t have the time to be cutting out, shaping & making fondant items to decorate it with.

Just pop to the shop and buy some plastic ones, along with a cake frill to wrap around and a Christmas themed cake board  😉

This is an 8”/21cm cake.

 

Ingredients

 

1 lb (450g) currants

6 oz (175g) sultanas

2 oz (50g) glace cherries

2 oz (50g) candied peel

8 oz (225g)plain flour

1/2 teaspoon of salt

1/4 teaspoon grated nutmeg

1/2 teaspoon ground mixed spice

8 oz (225g) unsalted butter

8 oz (225g) soft brown sugar

4 large eggs

zest of 1 lemon

zest of 1 orange

You will also need an 8 inch (21cm) round cake tin

500g marzipan

500g ready to roll fondant

6Tbsp apricot jam

 

Method

 

You need to start this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the hot tea. Cover the bowl with a clean tea towel and leave the fruit to absorb the tea for up to 12 hours.

Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl. Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste  good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon.  Finally cover the top of the cake with a double square of baking parchment with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).

Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don’t look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it’s cold ‘feed’ it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in foil secured with an elastic band and store in an airtight container. You can now feed it at odd intervals until you need to ice it.

This particular cake has no alcohol in it. You don’t have to add alcohol if you don’t want it.

To decorate, melt 3 Tbsp of jam in the microwave and brush all over the cake. Roll out the marzipan to fit over and around the cake and place onto the cake, smoothing down with your hand.

You now need to leave it to dry, for about least 2 days.

Again, melt 3 Tbsp of the jam. Roll out the fondant, as you did the marzipan. Place the fondant onto the marzipaned cake.

Attach your plastic decorations and cake frill.

 

 

 
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