This cake is a variation I have made to the Thermomix 30 second whole orange cake recipe, to make the cake in the thermomix put all the ingredients in the bowl and blend, so easy! I’ve dressed it up a bit by adding the candied oranges.
200 grams butter
200 grams sugar
100 grams dates
300 grams self raising flour
1 cup icing sugar
1 tablespoon butter
1 cup sugar
½ cup water
Puree the whole chopped up orange in a food processor. Cream the butter and sugar until light and fluffy beat in eggs and flour and beat in orange and finely chopped dates. Pour the mix into a 20cm greased and lined cake tin and bake in a 180 C oven for about 25 minutes or until golden brown and cooked through. Turn cake out on to a cake rack to cool.
To make the candied orange finely slice the oranges. Over a low heat in a large pan dissolve the water and sugar and bring to a gentle simmer add the orange slices and simmer for about 15 minutes turning occasionally until cooked through. Cool on a cake rack.
To make the icing beat the butter into the sugar and add just enough water to make a smooth runny icing, pour over cooled cake and top with the orange slices.
This turns out surprisingly soft and super easy to make!
150 grams butter
zest of 4 lemons (juice for syrup)
150 grams almonds
160 grams polenta
1 1/2 teaspoon baking powder
60 grams honey
juice of 4 lemons
150 grams sugar
to make the cake put all the ingredients in the thermomix and blend on speed 10 for about a minute. If you are not using a thermomix blend the almond in a food processor until they are a fine powder, grate the carrots and beat well with all the other ingredients. Bake for approx 25 minutes at 180 C.
to make the syrup bring the sugar and juice to a gentle simmer over a low heat in a heavy based pot, leave to cool before pouring over the cake
Brendan found a stash of eggs under your house from the girls so we have a bit of a egg build up, over 3 dozen! we made a spinach and fetta frittata and maggie made a batch of kiss biscuits they always want to make kiss biscuits, a little treat for their lunch boxes this week. Maggie(7) and Stephanie (5) can now pretty much make them on her own I do give her a hand with the mixing, in the thermomix, and with the oven but she does all the measuring, rolling, cutting and decorating.
Stephanie made the frittata mainly because she looooves cracking the eggs!
Spinach and fetta Frittata
Make a pastry base or pie crust to line your pie dish or tray if you want, see this recipe
100 ml cream
1 small onion
2 cloves garlic
2 bunches spinach (or 180 grams frozen cooked like I used today)
2 tablespoons basil
50 Grams fetta
50 grams parmesan
salt and pepper
crush the garlic, finely dice the onion finely chop the spinach and basil and mix all ingredients together well with the grated and crumbled cheeses. pour into a pie dish or baking tray and bake for 20- 30 minutes in a moderate 180C oven. serve with chutney and salad.
Stephanie who is my fussier eater loved the spinach frittata, and called it Stephanie’s spinach pie. I wonder if she would have enjoyed it as much if i had just plonked it down in front of her and she wasn’t involved in the making of it?? The Kiss Biscuit recipe is from my book The Real food for kids cookbook, the book has lots of well tested ‘cooking with kids’ recipes. The book makes a quality gift and I have a sale on now so grab a few copies for any upcoming baby showers, gifts for new babies, kids (or adults) birthdays or even christmas if you want to be organised!