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

Throwback Thursday – Orange and Sultana Cake

This week’s trip down memory lane is a SUPER quick and easy orange and sultana cake.  After a week of Liam deciding he doesn’t want to sleep in his big boy bed (in reality it’s still his cot, just with one side rail removed) and the subsequent crankiness and tantrums, I was after a recipe that wouldn’t take up too much time.

I find that most of the McAlpins cakes require creaming. This one is different, all the ingredients are just popped in together, mix, and you are all done.  It certainly isn’t the best cake I’ve ever made. But for little time and ingredients it needs, it will do the job for a quick arvo tea.

 

1 heaped cup self raising flour

1 cup castor sugar

Juice & rind of 1 orange made up to 1/2 a cup by adding milk

1 tablespoon melted butter

1 egg

1/2 cup sultanas

 

* Place all ingredients together in a bowl and mix for 3 minutes

* Pour into greased cake tin (I used a loaf tin) and bake in a moderate oven for 25 minutes

That is seriously all there is to it!!

Super simple

Super simple

Chocolate Goodness – Chocolate Cake with Orange Syrup

It’s a Sunday afternoon and I’ve got time on my hands.  Little Aiden is sound asleep and Liam is being entertained outside by his grandparents.  I stop myself from sitting down with a coffee (I’ve already had 4 today) and instead decide to do some baking.  Luckily Mum has a huge stash of fresh eggs, following a delivery from my Uncle’s chooks (will miss the fresh eggs when we head back home next week) as this cake needs 8 of them.

This is a Donna Hay recipe (from Simply Essentials – Chocolate) so it is pretty straightforward.

I found the syrup took around 20 minutes to thicken to the consistency that I wanted.  Also I only added zest from two oranges (they were super sized), as there weren’t enough to have 1/2 a cup – which seems like an excessive amount.  Unfortunately the cake had cooled quite a bit before I had the chance to pour on the syrup as it was then dinnertime and both the boys were vying for my attention (I always go to the one crying the loudest).  It still absorbed the syrup, but it would have been a lot better if it was added whilst still warm.

Mum and I loved the combination of orange and chocolate – and didn’t feel it needed the extra zest in the syrup. I also drizzled some left over syrup over our piece which made the cake super moist.

Adding extra syrup makes this cake super moist

Adding extra syrup makes this cake super moist

8 eggs

1 1/3 cups caster sugar

2/3 cup cocoa powder sifted

1 cup plain flour sifted

75g butter melted

Orange syrup

1/2 cup orange zest

1 cup water

1 cup orange juice

1 1/2 cups sugar

  • Preheat oven to 160 degrees
  • Line a deep 20cm round cake tin with non stick baking paper
  • Place the eggs and sugar in bowl of mixer and beat for 7-8 minutes until the mixture is light and fluffy
  • Add the cocoa, flour and butter, folding gently until just combined
  • Pour mixture into the cake tin, bake for 1 1/4hrs or until cooked when tested
  • While cake is cooking, make the syrup
  • Heat the zest, water, juice and sugar in a saucepan over medium heat, stirring until the sugar has dissolved
  • Allow the syrup to simmer for 8 minutes or until thick
  • Cool the cake in the tin for 5 minutes, turn out and place on serving plate.
  • Pour the syrup over the top of cake and serve warm
Yum - eat warm with ice-cream!

Yum – eat warm with ice-cream!

Linking up with the Multitasking Mummy for Mummy Mondays

Inspiration for the weekend – Orange and Blueberry Cake

A few months back I turned 30 – I’m still coming to terms with it! I thought it was about time I ramped up my anti ageing efforts so a couple of weeks ago I went out and bought some super dooper (and expensive) eye cream.  Fast forward to three days later and my cheeks/under my eyes were red, dry and puffy,  so last weekend I was back at Myer to return it.  It was perfect timing as Myer had a one day sale with 40% all full priced books, so I took the opportunity to buy ‘Baking’ by Australian cooking royalty – Margaret Fulton, and also ‘How to be a Domestic Goddess’ by Nigella Lawson.

Margaret Fulton - Australian Baking Royalty

Margaret Fulton – Australian Baking Royalty

I’m slowly reading through ‘Baking’ and there are so many recipes that I want to try.  It has all the old favourites (tea cake, self saucing chocolate pudding etc) as well as recipes from around the world such as Bienenstich (honey flavoured bee sting cake from Germany) and Danish Raspberry Shortcake.

I thought I’d try  the orange and blueberry cake, as Mum had all the ingredients.  Whilst the cake tasted great, and Mum’s work colleagues were happy to devour the leftovers the next day, I was a little dissapointed that the blueberries all sank to the bottom, and I had to add another 15 minutes to the cooking time , but will put this down to being unfamiliar with Mum’s oven.

2 cups self raising flour sifted

1 1/3 caster sugar

2 eggs lightly beaten

3/4 cup milk

grated rind and juice of 1 orange

130g butter melted

200g fresh or frozen blueberries (I used frozen)

  • Preheat oven to 180 degrees and grease a deep 22cm loose based flan tin or cake tine
  • Combine the flour and sugar in a large bowl
  • Add the eggs, milk, rind, juice and butter and mix until combined
  • Spoon into the prepared tin
  • Top with half of the blueberries and bake for 20 minutes
  • Sprinkle over the remaining blueberries and bake for another 20 minutes
  • Cool in the tin for 10 minutes before turning out onto a wire rack to cool
Orange & Blueberry Cake

Orange & Blueberry Cake