Easy orange cake

A wonder ful and simple cake with simple ingredients always available at your home . 

lemon and pistachio loaf cake

A delicious golden nutty cake perfect with a cup of afternoon tea or to go in a lunch box or picnic basket.

carrot and walnut cake

An easter special for my dear family .........

For the cake :

1 cup (100 grams) walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) canola oil

2 teaspoons pure vanilla essence

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two round 8 inch cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. 

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla essence

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

 In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

 Recipe source : http://joyofbaking.com/CarrotCake.html

boston cream cake

This was for my 5yr old on her birthday , her present craze was Dora the explorer.

The cake is a Boston cream pie .Don't be fooled by the name of this wonderful confection . Its actually a cake , layered with thick vanilla custard and topped with a melting chocolate ganache.

For the cake :

 170g butter , at room temp

140 g caster sugar

3 eggs

140 g self -raising flour

1 tsp vanilla essence

 Preheat the oven to 180 deg C . Grease two 8-in round cake tins , then line the bottoms with wax paper.

Beat together the butter and sugar until pale and fluffy . Beat in the eggs one at a time .Sift the flour over the bowl , add the vanilla essence and stir until thoroughly combined . Spoon the batter into the cake tins and spread out evenly . Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly . Turn the cakes out onto a wire rack , gently peel off the waxed paper and let it cool .

For the custard :

120 ml milk

160ml nestle cream

3 egg yolks

2 tbsp caster sugar

2 tbsp plain flour

1 tsp vanilla essence

Warm the milk and cream in a pan until almost boiling , then set aside . ina bowl , whisk together the egg yolks and sugar until creamy , add the vanilla essence , then whisk in the flour . Whisking constantly , slowly pour in the hot milk , then pour back into the pan . Heat gently , stirring , for about 2 minutes until thick. Pour into a bowl , press clingflim over th surface , cool and then chill .

To serve ,spread the chilled custard over one of the cakes, then place the second cake on top.

For the chocolate ganache :

100g dark chocolate

120 ml whipping cream

Chop the chocolate finely and put in a heat proof bowl . Heat the cream until almost boiling , then pour it over the chocolate and leave to stand for 5 minutes . stir until smooth . Allow to cool and thicken slightly, then pour over the cake .

Serves 8 approx