Orange and Ginger Cake

Thanks to The Multitasking Mummy, we recently collected our prize ‘The Cookbook’ by Ella’s Kitchen from our local post office (we were home when they so called ‘attempted’ to delivery the parcel.. don’t even get me started!).  The book is filled with lots of recipes for toddlers and kids, and has given me some great ideas to mix things up a bit.

We – well really ‘I’ decided to try the ‘Awesome Orange and Ginger Cake’ since we had all of the ingredients.  It was a good recipe to make with a little helper, Liam had a ball sifting the flours, adding the egg (and shell) and stirring all the ingredients together.  I felt the sugar content was a little high, so I halved the amount of golden syrup, and reduced the amount of marmalade to 175g (next time I would try making it with orange zest and juice).  We also decided to add some shredded coconut on top, a job which Liam really enjoyed. When we were licking the bowl, Liam commented the the mixture was ‘hot’ – I think he was referring to the ginger which isn’t used to.

Liam was a bit impatient waiting for the cake to bake, and spent a lot of time staring through the oven door, whilst telling me the oven was ‘hot’ and ‘ouch’.  When the cake was out of the oven and had cooled, he was very excited to try some of ‘his cake’.  Our version was quite moist, and still quite sweet with a strong orange flavour, despite altering some of the ingredients.  The shredded coconut on top really went well with the flavour, and I’d include it next time we make this.

Given I had a very enthusiastic little helper, the cake turned out quite well.  We cut it up into small toddler sized pieces and popped them in the freezer, they will come in handy for a special treat.  We are looking forward to trying our next recipe!

Orange & Ginger Cake

75g unsalted butter

150g golden syrup (I used 75g)

225g self raising flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

225g coarse cut orange marmalade (we used 175g)

1 egg beaten

1 tablespoon freshly squeezed orange juice

* Preheat oven to 180 degrees and grease and line a 20cm square cake tin

* Melt the butter and syrup in a saucepan over a low heat, stirring well to combine. Remove the mixture from the heat and set aside

* Sift the flour, ginger and cinnamon into a bowl, slowly pour in the syrup mixture and stir to combine

* Add the marmalade, egg, orange juice and 1 tablespoon of hot water and mix until combined. Add a further 1 – 2 tablespoons of hot water if you feel it’s needed (i.e. mixture is too stiff)

* Pour into the cake tin and spread evenly, bake for 30 – 35 minutes until golden.

* Cool in tin for 15 minutes, before removing and placing onto a wire rack to cool completely

Linking up with The Multitasking Mummy for Mummy Mondays

Snickerdoodles

I have heard of snickerdoodles, but having no idea what they really were (I thought they contained snickers bars!), I’d never thought about making them.  Whilst looking through Nigella Lawson’s ‘How to be a domestic goddess’ I came across this recipe – it looked easy & not many ingredients were needed, so I gave it a go.

OMG….. What have I been doing waiting so long to make these????  They tasted incredible, just like a cinnamon doughnut.  There was no way I could stop at trying just one, and I will admit to devouring 4 of them…  Oh well, looks like I’m off to the gym tonight!

Try stopping after just one of these beauties...

Try stopping after just one of these beauties…

250g plain flour

1/2 tsp nutmeg

3/4 tsp baking powder

1/2 tsp salt

125g butter at room temperature

100g + 2 extra tbsp of caster sugar

1 large egg

1 tsp vanilla extract

1 tbsp cinnamon

* Preheat oven to 180 degrees and line two baking trays with paper

* Combine the flour, nutmeg, baking powder and salt and set aside

* On a small plate, combine additional 2 tbsp of caster sugar and cinnamon

* Cream the butter with 100g of sugar until light and fluffy, gradually beat in egg and vanilla extract

* Add the dry ingredients and stir through until a smooth dough forms

* Using a tablespoon, form a small ball of dough and then roll in cinnamon/sugar mixture.

* Place on baking tray and bake for around 15 minutes – they should be turning golden brown at this time.

* Cool on trays for a couple of minutes before transferring to a wire rack.

Throwback Thursday – Wholemeal Cinnamon Cake

Vanilla and Cinnamon – a winning combination in my opinion.  Whilst this isn’t a traditional tea cake, the taste and texture certainly reminded me of one.  The buttercream frosting was super simple to make and complemented the cake perfectly.  I omitted the sherry from the buttercream & went with vanilla instead.  Another great recipe from the McAlpins book.

For metric conversion, please click here

Yum...

Yum…

8 oz (2 teacups) wholemeal self raising flour

Pinch of salt

1 dessertspoon cinnamon

4 oz butter or margarine

5 oz sugar

1 tablespoon golden syrup

3 eggs

1/4 pint (6 tablespoons) milk

1/2 teaspoon vanilla essence

* Sift wholemeal flour, salt and cinnamon

  • Cream butter, sugar and golden syrup, beat in eggs gradually
  • Mix in sifted ingredients alternately with milk and vanilla essence
  • Turn into a greased 7 1/2 inch tin lined on the bottom with paper.
  • Bake in a moderate oven 50-60 minutes (I baked mine at for 30 minutes in a 160 degree fan forced oven)
  • When cold cover the top with butter cream and sprinkle with cinnamon

Butter Cream

5oz icing sugar

2 oz butter

sherry or vanilla flavouring

  • Sift sugar
  • Soften butter slightly and beat to a cream, using a wooden spoon (I chose to use my kitchenaid mixer!)
  • Add sugar by degrees, then flavouring, working in well.
  • Use as a filling or for piping on cake

IMG_7355