BLUEBERRY & ORANGE CAKE

Blueberry and Orange Cake

I have a tendency to see what I've got in the press, then bake with it. Even for important things like my sons' Dad's birthday cake ... Still, blueberry and orange sound like a good match, don't they? And, it turns out, they are. This cake has a lovely childhood taste - sweet in all the right ways.

Ingredients

125g caster sugar
100g self-raising flour

75g spelt flour
125g butter or marg

pinch of salt
zest of 1 orange
50g blueberries

2 eggs

2 tblsps cow's or soya milk

juice of 1/4 of an orange (2 tblsps)

Drizzle

30g icing sugar
juice of 1/4 of an orange (2 tblsps)

Orange drizzle

Method

·        Preheat oven to 180˚C

·        Grease and line a 2lb loaf tin
·        Zest and juice the orange

·        Cream the butter and caster sugar

·        Add the eggs and zest and beat well

·        Add flour and salt and fold in completely

·        Mix through the milk and OJ
·        Mix through the blueberries

·        Pour into the cake tinand flatten the top

·        Bake for 55 minutes or so, until golden on top, make sure it is cooked through with a cake tester/skewer
·        Make the syrup while the cake is cooking by gently heating the orange and icing sugar until the sugar is melted

·        Using your skewer, puncture the top of the cake and pour the syrup evenly over the cake

·        Cool completely in the tin. Serve on its own, or with plain yogurt or ice-cream. Yum!

ORANGE DRIZZLE CAKE for EASTER

Orange Chocolate Drizzle Cake

 
Happy Easter!

I was going to do the predictable thing and make a lemon cake for after dinner today but decided, at the last minute, that an orange cake would be nice. So I just made my Lemon Drizzle cake with orange instead.

Ingredients

75g caster sugar
50g light brown sugar
100g self-raising flour

75g spelt flour
125g butter or marg

pinch of salt
zest of 1 orange

2 eggs

4 tblsps cow's or soya milk

Drizzle

50g icing sugar
juice of 1 orange (4 tblsps)

Chocolate topping
A few pieces of dark chocolate
1 tsp icing sugar

Orange drizzle

Method

·        Preheat oven to 180˚C

·        Grease and line a 2lb loaf tin
·        Zest and juice the orange

·        Cream the butter and caster sugar

·        Add the eggs and zest and beat well

·        Add flour and salt and fold in completely

·        Mix through the milk

·        Pour into the cake tin

·        Bake for 45 minutes or so, until golden on top, make sure it is cooked through with a cake tester/skewer
·        Make the syrup while the cake is cooking by gently heating the orange and icing sugar until the sugar is melted

·        Using your skewer, puncture the top of the cake and pour the syrup evenly over the cake

·        Cool completely in the tin
·        Melt the chocolate in a bowl over boiling water, stir in the icing sugar, mix thoroughly, drip over the cake

Yes, I sacrificed a chunk of my egg for the choccie topping. Saint!

Dessert :)