If you haven’t noticed by now, I love baking but sometimes it is hard to find the time to fit it in with our busy work schedules, looking after our little cottage, seeing friends and family and all the renovating we are doing. As we both like to take lunch to work I love simple recipes that provide us with lunches and treats for the week.
When it came to cakes and baking in general, for years I believed you had to mix them by hand for it to be of any worth. I felt like I was cheating or it wasn’t really home made if I used a food processor, store bought pastry or any other of the many other cheats available today. As I’ve gotten older and thankfully a little wiser my attitudes have changed although I am still terrified of being on of those people that had an infomercial appliance for everything (sorry people who do but over consumption scares me). I do however love my Jamie Oliver food processor, it just seemed to fit into our kitchen in a very functional way even though I was a little hesitant when I received it a few years ago from Mr B for christmas. Fast forward to today and I have quite a few recipe’s that I love to whip up in this to give us wholesome homemade treats which has lead to a few of my friends also purchasing one.
Anyway, enough blabbing, here’s the newest recipe I am loving to make in my food processor, adapted from Stephanie Alexanders Orange Cake recipe in the Cooks Companion (my never fail favourite cookbook). I added the zest as I like my cake super tangy and changed the icing to use up some of the abundance of fresh passionfruit I am currently hoarding. Tin shapes and cooking times have also been adjusted to suit from the initial recipe. Honestly I recommend this book to everyone as it has an answer to everything and the recipes are so adaptable to your tastes and whats available in the pantry.
I must admit I baked this twice in one week, the second time gifting one to my neighbours who are lovely, they sign for my packages when i’m not home thanks guys!
250g butter softened
1 1/3 cups white sugar
100ml orange juice
zest of 1 orange
250g self raising flour
several Tbsp icing sugar
Preheat oven to 160C fan forced. Grease and line 2 small bread tins. Blend butter, sugar, eggs, orange juice and zest until combined. Add flour and process until smooth and creamy. divide between tins and bake for 30 minutes or until a skewer inserted come out clean. Pull cakes out of the oven and allow to cool slightly in tins enough to handle to place them on a wire rack for icing.
While the cake is cooling slightly open up a passionfruit and place the pulp in a bowl. Add several tablespoons of icing sugar gradually and work any lumps out. once you have reached a slightly thick yet still pourable consistency, spread the icing over the two cakes whilst still warm so the cakes absorb the yummy passionfruit sugar syrup.
Gift one and eat one (or eat both like we did the first time)
What has been your favourite easy to whip up recipe of late? Share it in the comments.
Happy Baking, Nadia B. xx