Cake+recipes

=**Cakes**=


 * Lightning Cake **
 * Orange Syrup Cake(s) **
 * Orange Olive Oil Cake(s) **
 * Fondant au chocolat**
 * One-pot lumberjack cake**

<><><><><><><> Annabel Langbein 
 * Lightning Cake **

1 orange (peel and all) 1/2 cup water

1 teaspoon baking soda 2 eggs 1 cup sugar 2 cups flour 1 teaspn vanilla 125 grms softened butter

1 cup sultanas 1/2 cup walnuts (optional) or pumpkin seeds

Method: Put the whole orange (cut roughly) and water in the food processor, and whiz until the orange is mixed well with the water.

Add all the other ingredients and whiz until everything's mixed well. If adding walnuts or pumpkin seeds, add at the end and pulse so they don't get chopped too finely. Sultana's can be added last too.

Note: to make it gluten free you could maybe try replacing the flour with ground almonds

Pour mixture into a greased cake tin and bake at 160˚C for 1 hour.

Serve dusted with icing sugar. <><><><><>

Simon Holst - Comfort - food for sharing - p45
 * Orange Syrup Cake(s) **

Makes 1 large (23 cm) ring cake or 12 small (muffin-sized) individual cakes

1 cup sugar 1/2 cup canola oil (or other) oil  2 large eggs finely grated zest of 1 medium orange'1/2 cup freshly squeezed orange juice 1/2 tsp salt 1 1/2 cups self-raising flour
 * Cake **

3/4 cup hot water 3/4 cup sugar finely grated zest of 1/2 an orange
 * Orange Syrup **

Prehat oven to 180 C or 170 if oven is fan bake. Spray a 23 cm ring or standard 12-cup muffin tin with non-stick baking spray. 

Measure the sugar, oil, eggs and grated zest into a food processor and blend until pale & creamy. Add orange juice and vanilla and whiz again, then sift in the salt and flour. Mix just enough to make a fairly smooth batter.

Pour the batter into prepared tin or muffin cups. Bake a single cake for 20-25 mins until golden brown and a skewer poked into the middle comes out clean. The small cakes will cook faster - check them after 12-15 mins, testing the same way.

While the cakes cook, prepare the syrup. Put the water, sugar and orange zest in a small saucepan, stirring occasionally, until the mixture boils and sugar dissolves. 

Remove the cake(s) from the oven. Leave to stand for 2-3 mins before inverting the tin onto a plate or tray and removing the cake (s0. Drizzle the syrup evenly over the bottom and sides of the hot cake(s). Allow about 2 Tablespoons per mall cake) Leave to stand for at least an hour (overnight is good if possible) before cutting and serving with lightly whipped cream, ice cream or yoghurt.

Ginny Grant - Comfort - food for sharing - p42
 * Orange Olive Oil Cake(s) **

Makes 1 x 20cm round cake or 16 small (muffin-sized) individual cakes

3 eggs 1 cup (caster) sugar  grated zest & juice of 2 oranges 1 & 1/2 tsp cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda a pinch of salt 1/2 cup extra-virgin olive oil
 * Cake(s) **

50 g butter 3 cups icing sugar grated zest & juice of 1 orange (You need 1/4 cup juice) 1 Tablespoon orange liquer, such as Cointreau or Grand Marnier (optional)
 * Orange Butter Icing < //a very nice icing//> **

Preheat the oven to 180 C. Line 16 standard muffin cups with paper cases. Alternatively, grease a 20cm round cake tin and line with baking paper.
 * Method:**

Using an electric mixer,  beat the eggs, caster sugar and orange zest until light & fluffy. Sift the flour, baking powder, baking soda & salt into a bowl. Combine the orange juice & olive oil in a jug.

Add the dry ingredients and the liquid ingredients to the egg mixture, alternating small amounts of each. //

Spoon into the muffin cups to 3/4 full or into prepared cake tin. Bake small cakes for 15 mins or until golden, or 40 mins for a single cake. Cool for 5 mins before removing from the tins and transferring to a wire rack. Serve either warm or cold. If desired, ice with either orange butter icing or chocolate ganache (recipe pg 54 of Comfort)

Cream the butter & icing sugar until light & fluffy. Add the remaining ingredients and beat until smooth. If you like a slightly runnier icing add a little extra orange juice or hot water to the mix. **Fondant au chocolat** (Leslie’s recipe – Alliance Française weekend d’immersion)
 * Orange Butter Icing Method** 

2 plaques de chocolat noir (Whittakers Dark Ghana 72%) 200g de beurre

8 oeufs 200g sucre 100g farine

Préparation 24 morceaux de chocolat (set aside for centre of each i.e. un petit bou au milieu de chaque gateau.)

Le reste de la plaque de chocolat noir (petit morceaux) 200g de beurre On va fonder le beurre et le chocolat au micro-onde.

Cassez les 8 oeufs dans un saladier. Mélangez les oeufs et le sucre. Ajoutez 100g de farine.

Quand le beurre et le chocolat est fondu, il faut le mélanger avec les oeufs, le sucre et la farine. (jusqu’a il soit bien mélanger). On peut lecher la cuilliere (si on veut)!

Il faut beurrer et fariner les moules.

On met de la pâte au ¾ du moule. Ajoutez un morceau de chocolat au milieu de la pâte dans chaque moule.

Et faire cuire 10~15 minutes à 150˚C.

Mangez tiede avec de la glace ou de la crème.

NB: Si vous voulez, vous pouvez partager la recette en deux.

<><><><><>
 * One-pot lumberjack cake** (Annabel Langbein)

This version uses crystalized ginger but you could use any dried fruit like apricots, dates and prunes.

1 cup crystalised ginger, coarsely chopped, 1 cup water 1 teaspoon baking soda

3/4 cup sugar

220g butter, chopped 1 egg 1 teaspoon vanilla 2 cups self raising flour

Coconut topping (can be made in the same pot (annabel doesn't bother to clean it before making topping) 50g butter 3 Tablespoons milk 1 cup soft brown sugar 1 1/2 cups coarse thread coconut

Heat the ginger, water and baking soda all together in one pot and bring to a simmer. Then turn the heat down and let it cook for about 10 minutes. When the ginger is tender, add the sugar and stir until it's dissolved. Add butter and let it melt. Add the egg, vanilla and self raising flour. Stir all together. Pour into tin. (Annabel uses a 23cm tin for this cake - serves 10 - 12 people). Fanbake at 160 degrees (fan bake) for 40 minutes.

Melt together butter and milk. Once the butter is melted, take off the heat and add the brown sugar and coarse thread coconut.

Once cake base is cooked (40 mins), spread the coconut topping over the top and put back into the oven for about 10 minutes. Cook until the topping becomes golden and chewy. <><><><><>