This recipe is another of our family’s favourites! I love making it as it’s so versatile: I have gone to make it so many times and realised I haven’t got all the ingredients, so I improvise and it always works! It’s easy to make, my seven year old often makes it by himself. (more…)
My buddy Caroline and her family came over for Friday Takeaway night and we whipped these up (literally for dessert). We didn’t do it quite right, but that’s OK, they tasted amazeballs (get it?!) and in any case, you can learn from our mistakes! These are so easy – and so good. So bad. But so good. I usually don’t know the meaning of the word ‘rich’ – but these are so rich, I ate three and was happily content.
This is orange syrup pound cake recipe isn’t mine – let’s get that out of the way! Nope, not mine, it’s from NZ Masterchef judge Ray McVinnie and it’s a recipe I’ve made regularly for close to 15 years. It’s a proper ‘grown ups’ cake, although a 13 month old came for lunch recently and he scoffed it. So I guess it’s really a cake for all ages!
Ray’s base recipe uses lemons, but my orange tree is still going bananas, so I substituted the lemons for oranges and in the syrup I reduced the sugar content as the orange juice brings additional sweetness. I’ve made this using limes too: YUM. I wrote a post a recipe a few months back that was quite similar to this one (I guess I like oranges!) but this recipe is much simpler and quicker, especially if you are lucky enough to own a cake mixer. Katie (My-Kitchen-Aid-Cake-Mixer) does a beautiful job of this for me, it’s a doddle and the cake itself only takes about 6 minutes to make. Besides, you’ve gotta love a cake that has batter requiring five ingredients (keeps the purists happy). (more…)
What do you do when you live on a former citrus orchard and your orange tree goes, um, bananas? Invite friends around for lunch so you have an excuse to bake – this cake is amazing. If this recipe has a few too many steps for you, cull the candied oranges. But if you can be bothered… it turns this cake into something extra special. It would be easy to turn this into a gluten free recipe by replacing the flour with more almond meal, or using a gluten free flour substitute.
This is a favourite in our house, it’s the basic Edmonds Cookbook (aka The Kiwi Cooking Bible) ANZAC biscuit, doubled, and made into a slice! No pedantic rolling of balls of mixture into biscuits, which saves a truckload of time.