Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.
1 orange, quartered, core and seeds removed 220g (1 cup) caster sugar 125g butter, melted and cooled 2 eggs, at room temperature 1 tabsepoon orange flower water, or to taste (optional) 185g (1¼ cups) self-raising flour 35g (¼ cup) plain flour 100g good-quality dark chocolate (54% cocoa), chopped 35g (¼ cup) coarsely chopped toasted pistachios, to sprinkle
Preheat oven to 170ºC (150ºC fan-forced). Grease 11cm x 21cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.
Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).
Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.
This cake will keep in an airtight container at room temperature for up to 3 days.
Simple yet sublime. This pound cake is infused with a tangy lemon syrup and is perfect to serve on its own with a cuppa or used as a base for a more elaborate celebration cake. This recipe was originally published in BakeClass.
Melted butter, to grease 250g unsalted butter at room temperature, cubed 220g (1 cup) caster sugar Finely grated lemon zest of 1 lemon 4 eggs, at room temperature 250g (1⅔ cups) plain flour 2½ teaspoons baking powder 2 tablespoons strained freshly squeezed lemon juice
Preheat oven to 180 °C (160°C fan-forced). Grease a 20cm (base measurement) round cake tin or springform pan with melted butter and line the base with baking paper.
Using an electric mixer beat the butter, eggs, sugar and lemon zest in a large bowl until pale and creamy.
Add the eggs one at a time, beating well after each addition.
Sift together the flour and baking powder. Use a spatula to fold half of the flour mixture through the batter mixture. Fold in the lemon juice and then the remaining flour mixture until just combined.
Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 50-55 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile, to make the Lemon Syrup, combine the caster sugar and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves. Remove from the heat and set aside until the cake is cooked.
Immediately after removing the cake from the oven, brush the top with a little of the syrup. Leave the cake to stand in the tin for 5 minutes before turning out onto a wire rack. Brush the top of the cake with the remaining syrup and set aside to cool.
This cake will keep in an airtight container at room temperature for up to 2 days.
A good basic vanilla cupcake recipe is a must in anyone's repertoire. This one is not only super simple but also incredibly reliable – just make sure your butter is at room temperature and soft enough to make an indent when you press your finger into it lightly. The Vanilla Buttercream quantity will make enough for piping it onto your cupcakes, but if you prefer to spread it you only need to make half the quantity.
185g (1¼ cups) self-raising flour 165g (⅔ cup) caster sugar 125g butter, softened 80ml (⅓ cup) milk 2 eggs, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence Edible sprinkles of your choice (optional)
250g salted butter, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence 60ml (¼ cup) thickened cream, plus extra if required 350g icing sugar mixture, sifted
Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
To make the Vanilla buttercream, use an electric mixer to beat the butter and vanilla , scraping down the side of the bowl when necessary, until very pale and creamy. Add the cream and beat on medium speed for 1-2 minutes or until very creamy. Add the icing sugar and beat on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreading or piping consistency. Beat in another tablespoon of cream if the buttercream needs thinning slightly.
Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.
These cupcakes will keep in an airtight container at room temperature in a cool spot for up to 2 days.
If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in no more than 10 minutes!
Melted butter, to grease
100g chilled unsalted butter, cubed
110g (½ cup) caster sugar
75g (¾ cup) almond meal
75g (½ cup) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
150g frozen raspberries
25g (¼ cup) flaked almonds
Icing sugar, to dust
Preheat oven to 180°C (160°C fan-forced). Grease a 20cm springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.