Olive Oil & Orange Loaf
Banana and Orange Loaf
I l love making a loaf cake, so simple to do and if you are transporting for a picnic then it's easier to pack than a large cake, Lemon Drizzle, Ginger & Walnut and this Orange & Banana are my favourites for flavour.
Sultanas 100g 2 Large Eggs
1 Orange 2 Large Bananas
100g Soft Butter 200g Self Raising Flour
125g Caster Sugar
Makes 1 1lb loaf serves 8-10
150g Caster Sugar
Zest & Juice of one medium Orange
150ml Olive Oil
100ml Milk ( Lactose Free )
200g Plain Flour
1tbsp Baking Powder
Serves 8 - 10
This delicious, light cake, made with Olive Oil and Orange takes you right to the Mediterranean.
Preheat your oven to 200oC/Fan180oC/Gas 6
Line a large loaf tin with a loaf liner or greaseproof paper.
Whisk together the eggs, sugar and orange zest until light and airy
Continue to whisk and add the olive oil, bit by bit, followed by
the orange juice and milk.
Sift together the flour and baking powder and add, in 3 batches, to the cake batter
gently folding each batch until all is combined.
Pour the cake batter into your prepared loaf tin and bake for 45 - 50 minutes
Check your loaf is ready by inserting a skewer in the centre, if it comes out clean it is ready to come out of the oven.
Allow to cool in the tin for 10 minutes before removing to cool completely.
Or, as I prefer it.......Enjoy, still warm, with an optional dollop of natural yogurt
Note * I use Arla Lactose Free products in place of full dairy produce where I can, this loaf can easily be enjoyed by anyone living with a lactose intolerance.
Preheat the oven to 160oC/Gas 3. Line your loaf tin with a loaf liner or greaseproof paper.
Grate the zest of the orange, put aside with the sultanas.
Cream together the butter and sugar, break in one egg and beat in completely before breaking in the other egg, combine completely, add sultanas and zest.
Mash your bananas well and add them to the bowl.
Sift the flour into the bowl and fold in gently until all is combined.
Pour the mix into your prepared tin and bake for appx 50 - 60 mins, allow to cool in the tin for 10 mins before cooling thoroughly on a wire rack.
Slice and serve with butter or enjoy it as it is.
Summer Fruits Flapjack
Dutch Apple Cake
Pre heat oven to 190oC/170oC Fan
Line a baking tray with grease proof paper
Gently heat your frozen berries until soft, remove from the heat and mash a little but leave some lumpy bits.
Leave to cool
Put the butter, golden syrup and sugar into a large pan and cook on a low heat until the butter has melted, remove from the heat and stir in your oats, make sure they are thoroughly combined.
Put half the oaty mix into the tray and firm down well.
Pour any excess liquid from your cooled fruit and add the thick fruit mixture to the tray, add the remaining oats on top and press firmly into the tin.
Cook in your preheated oven for 20mins or until golden.
Allow the flapjack to cool in the tray for 10mins before removing to a wire rack to cool completely.
Slice into 12 equal portions and serve.
For ultimate yumminess store in the fridge for a cool, zingy treat!
600g frozen summer berries
250g unsalted butter
4tbsp golden syrup
100g dark soft sugar
Few cakes are more welcoming on an Autumn picnic or winter tea table than this lightly spiced apple cake.
Sprinkled with brown sugar and cinnamon it makes good use of any windfalls. Delicious served warm with a drizzle of cream.
The first cake my son brought home from cooking class at school, we've been making it ever since.
100g caster sugar
100g soft margerine
2 large eggs
100g self raising flour
1 eating apple
2sp soft brown or demerara sugar
Pre heat oven to 180oC/gas 4/fan160oC.
Line and grease a 20cm round cake tin
Cream together your sugar and margerine until light and fluffy.
In a separate bowl beat your 2 eggs with a fork.
Add the eggs a little at a time to the margerine and sugar, mixing all the time to combine.
Sieve in the flour and baking powder, mix well.
Pour the mix into the prepared tin, core and slice your apple and arrange over the top of teh cake mix, finally sprinkle with the cinnamon and brown sugar.
Pop it in the oven and bake for around 20 minutes, it should be golden brown and springy to the touch.
Allow to cool in the tin for a couple of minutes before turning out to cool on a wire rack.