Here is a simple recipe (with no butter!) for one of my favourite cakes.
2 cups of Cake flour [you can use plain flour and subtract 2 level tbsp’s of flour for each cup used in recipe]
1 tsp of Baking powder
1 tsp of Baking soda
1/4 tsp of Salt
4 eggs, at room temperature
1 cup of Caster sugar
Zest of 2 oranges
1/2 cup of Sunflower oil
300 ml of Sour cream
1/2 of Poppy seeds
150 g of Cream cheese
1 cup of Icing sugar
1 tbsp of orange juice
To make the cake, preheat the oven to 180°C. Butter the base and sides of a 20cm round cake tin and line the base with baking paper.
Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
In a large bowl beat the eggs, caster sugar and orange zest with an electric mixer for 5 minutes on high, until thick and pale. Turn the speed to low and add the oil and all dry ingredients. Mix until incorporated. Fold in the sour cream and poppy seeds.
Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
To make the icing, beat the cream cheese with an electric mixer until smooth. Add the icing sugar a little at a time. Add enough orange juice to give you a spreadable consistency. I added 1/4 tsp of orange essence for more orange flavour.
Spread the icing over the cooled cake and you’re done!
2 cups of self-raising flour, sifted
3/4 cup of caster sugar
3/4 cup of milk
125g of butter, melted, cooled
2 eggs, beaten
1 teaspoon of vanilla essence
1 1/2 cups of icing sugar
4 drops of blue food colouring
2 drops of green food colouring
1 – 1 1/2 tablespoons of water
To make cake, preheat oven to 200°C. Line a muffin pan with patty pans.
Combine flour and caster sugar in a bowl. Make a well in the center.
Add milk, butter, eggs and vanilla to flour mixture. Using a wooden spoon, stir gently to combine.
Spoon mixture into patty pans. Bake for 12 – 15 minutes, or until a skewer inserted into center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
To make icing, sift icing sugar into a bowl. Mix food colouring together and add water. Stir until smooth. Spoon icing over cupcakes. Decorate with fresh lavender.
Three tablesoons of butter
One cup of self-raising flour
One cup of sugar
Two tablespoons of cocoa powder
Half a cup of milk
Half a teaspoon of vanilla essence
One cup of icing sugar
One heaped tablespoon of cocoa powder
Two tablespoons melted butter
Two drops peppermint essence
To make cake, preheat oven to 180°C. Grease or line a cake tin with baking paper.
Place butter in a saucepan. Melt butter over heat. Next, combine all remaining ingredients in a mixing bowl. Add the melted butter to flour mixture. Beat hard for 3 minutes.
Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Do not overcook, as it will become dry.
To make icing, sift icing sugar and cocoa. Add melted butter and combine until a paste forms. Add peppermint essence to taste. Ice completely cooled cake with a hot knife.