orange and cinnamon cake
Cakes, Community, Food

Ten Minute Orange Cake Recipe

Reminiscing about my Danish Grandmother who used to cook Orange cake for Sunday afternoon tea, I remembered how, as a child, I looked forward to visiting her house as I could smell the aroma of baking, as we arrived.

Anyone can find ten minutes to spare, right?

How long does it take to post on instagram with all those hashtags that must be included?

You can abandon convenience food a.k.a. supermarket style prepared cakes, in favour of a freshly baked treat and know that it is not difficult nor time-consuming.

And it tastes SO much better!

This cake took me less than 10 minutes to prep, due to speedy preparation in the processor.

Then you simply wait for the oven timer to ring, while you check your social media or email and voila! Time for tea!

Perfect for a lazy Sunday afternoon this quick and easy recipe will have your mouth-watering for more. Apart from the sugar content, and a small amount of necessary butter, there are no extra unhealthy ingredients; plus it has the advantage of a bit of Vitamin C and delightful orange flavour.

Processor Orange Cake

A cake that is good for you! Yay!

Delicious as is, there’s no need to add any frosting or topping, eat it straight out of the oven.

A dusting of vanilla/icing sugar, or a simple mix of icing sugar and small amount of juice to soften to a clean frosting would be a nice option, if you aren’t counting calories or sugar content.

recipe

Ingredients:

  • 1 cup Caster or fine grain sugar, but ordinary sugar will do.
  • 1 cup Self Raising flour (Self Raising flour is the same as 1 cup plain flour and 2 teaspoons of baking powder)
  • 2 tablespoons extra of normal plain flour
  • 2 tsp grated orange rind
  • 1/2 cup orange juice
  • 60 g (1/4 cup) soft butter
  • 2 eggs

Method:

1. Combine sugar, flours, and orange rind in food processor with butter. Blitz sporadically until just combined.

2. Pour Orange juice through the chute with motor on.

3. Add eggs and blitz till smooth. Not too much though or your cake won’t be light.

4. Pour into well-greased bar tin (something with a base about 12 x 22cm/ 5 x 9 inch) that has been lined with grease-proof or baking paper.

5. Bake in a Moderate Oven 180º C, ( 375º F), for 40 minutes or until the top springs back when lightly pressed.

Ensure the cake cools for 5 minutes in the tin before turning out on to a wire rack.

If would be nice with a Cream Cheese frosting.

When you are unsure of what to serve for tea, let them eat cake –

Orange cake – No fuss to ponder about.

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Community

Healthy Afternoon tea:-Almond and Walnut Muffins

If you could find a way to incorporate a food that provided you with magnesium and Vitamin E, could lower your blood sugar levels, reduce blood pressure and lower cholesterol you would eat it, wouldn’t you? And what if that food could also reduce hunger and assist with weight loss? It would be a miracle!
But it is not. This ‘miracle’ food is almonds and unless you are allergic to nuts, this is a great way to incorporate almonds into your diet, even if you don’t like eating whole almonds themselves.

Almond and Walnut Muffins

Ingredients:
  • 150g Anchor Lighthouse Self Raising Flour
  • 50g Almond meal (ground almonds)
  • 85g brown sugar
  • 1 tsp Mixed Spice
  • 55 g chopped nuts – I use a mix of walnuts and pecans
  • 1 tablespoon butter, melted
  • 2 eggs
  • ½ cup (125mL) milk
  • Pinch salt
Method:
  1. Sift all dry ingredients into a mixing bowl.
  2. Combine butter, eggs and milk.
  3. Pour into dry ingredients and mix well.
  4. Line muffin tray with paper muffin cases.
  5. Fill cases to 2/3 full
  6. Bake at 170ºC for 20-25 minutes or until inserted skewer comes out clean

Sprinkle with cinnamon for an additional health benefit!

Something delicious and healthy to Ponder About


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