Orange Cake

225g/8oz butter or margarine, softened

225g/8oz caster sugar

4 eggs

220g/7¾oz self-raising flour

2 tsp baking powder

1 orange, zest only

 The top and filling

75g/3oz butter, softened

250g/8oz icing sugar, sifted

2 tbsp orange juice

finely grated rind of 1 orange

Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Measure the butter or margarine, sugar, eggs, flour, baking powder and orange zest into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

Bake for about 25 minutes, until well risen and golden.

The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes.

Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely

Choose the cake with the best top, then put the other cake top downwards on to a serving plate.

Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top.

Decorate with spiralled orange zests

Yummy baking and piping I will be putting a ' how to pipe ' post and video up soon enjoy :)

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Gluten free lemon drizle cake

These gluten free recipes seem to be very popular so heres another and you may be thinking omg potatoes well they keep it moist and nice so just give it ago.

   200g butter , softened                                           

200g golden caster sugar

4 eggs

175g ground almonds (to make it nut free see below)

250g mashed potatoes

zest 3 lemons

2 tsp gluten-free baking powder (Supercook does them)]

              

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.

Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

 Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

 Let the cake cool completely before slicing.

Gluten free bluebery muffins

We can only imagain how frustrating it must be for someone that cant have gluten so this is a easy recipe for you because here we believe EVERYBODY should be able to bake and enjoy no matter what diety problems !

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

2 tbsp milk

150g/5oz fresh blueberries

Preheat the oven to 180C/35F/Gas 4.

Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl.

Add the salt and sugar and mix well.

Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl.

 Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture.

Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly.

They are nicest served warm.

Dark chocolate and orange cake

you will need:

1 orange
3 eggs
10oz caster sugar
240ml sunflour oil
4oz dark chocolate broken & melted
1oz coco powder
9oz plain flour
1 1/2 tsp baking powder


pierce the orange co in apan of boiling water for 30 mins

remove and whiz the whloe orange in a food processer discard any pips and cool

preheat the oven to 160c

butter or / & line a cake tin (9in)

lightly beat the eggs sugar & oil gradutally add the pureed orange and the cooled and melted chocolate

sift in the other dry ingredians

pour into the tin and bake for around 55 - 60  mins

Leave to cool for around 1 hour then ice with chcocolate butter cream and sprinkle dryed orange zest on top

Celebrate the Olympics cookies!!!

round cookies (see recipe for cookie)
iced with blue(raspberry)
                black ( black currants)
                red ( cherry or strawberry or raspberry )
                yellow ( banana )
                green ( lime mint )


goodluck go GREAT BRITAIN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1