Posts Tagged With: Cake

Orange and cardamom cakes with cream cheese icing

Orange and cardamom is such a fantastic combination and we use it a lot in cakes, but these two flavours can also be found in savoury dishes from places like Morocco and India.

Fresh from the garden: oranges, eggs
Recipe source: adapted from Stephanie Alexander Kitchen Garden Cooking for Kids
Makes: 12 large or 24 small cupcakes


  • Cupcake cases
  • Scales
  • Measures:  ½ cup, ¼ cup, teaspoon
  • 12-hole cupcake tin
  • Chopping board & knife
  • Food processor
  • Citrus juicer
  • Bowls –  1 big, 2 medium
  • Grater, whisk, sifter
  • Wooden spoon, zester, spatula
  • 2 dessert spoons
  • Wire rack, skewer
  • Serving plates

  • 125g butter at room temperature
  • 3/4 cups caster sugar
  • 2 large oranges
  • 2 eggs
  • 125g self-raising flour
  • 2 teaspoons ground cardamom


Cream cheese icing

  • 50g pure icing sugar
  • 50g cream cheese
  • 25g butter

 What to do:

  • Preheat the oven to 190°C.
  • Drop one of the paper cases into each hole of the cupcake tin.
  • Chop the butter into small cubes and drop into the food processor. Add the sugar and mix for 1 minute.
  • While this is being done grate the zest from the oranges and place in a medium bowl.
  • Juice the oranges and add to the zest.
  • Crack eggs into the orange mixture and lightly whisk to combine.
  • In a separate medium bowl sift the flour and ground cardamom together.
  • Add the egg and orange mixture and the sifted flour alternately to the butter mixture. Process until smooth and creamy.
  • Spoon the batter evenly into the cupcake tins until about 2/3 full and bake for about 15 minutes until cooked. Check by piercing one cake with a skewer & if clean, they’re ready! Carefully remove them from the oven and cool on the wire rack.
  • While the cake is cooking make the icing: Wash & dry the bowl & blade of the food processor.
  • Sift the icing sugar into the bowl and then mix all ingredients together until smooth and creamy.
  • Once cakes are cool use the spatula to spread a little icing on each cake, and then arrange on serving plates. Eat! 

Notes: What other spice and fruit combinations can you think of?

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Blood orange honey cake with vanilla yoghurt

At this time of year we try and incorporate as many blood oranges into recipes as possible! Cakes always go down well as a treat, and this one is dairy-free too if you don’t serve the yoghurt.

From the garden: eggs, blood oranges
Recipe source: adapted from a recipe by Melissa Klemke for Kidspot


  • A large cake tin
  • Pastry brush
  • Baking paper
  • Measuring: cup, ½ cup, teaspoon, ½ teaspoon
  • Microplane zester
  • Bowls – 2 big
  • Electric mixer
  • Citrus juicer
  • Skewer
  • Wire rack
  • Serving plates

  • 2½ cups self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 cup raw caster sugar
  • ½ cup honey
  • ½ cup vegetable oil
  • 4 eggs
  • 3 blood oranges
  • 1 vanilla bean
  • 200ml natural Greek yoghurt
  • 1 tablespoon white caster sugar


What to do:

  • Preheat oven to 170°C.
  • Brush the cake tin with a little vegetable oil and then line with baking paper.
  • Using the microplane, carefully zest the blood oranges.
  • Juice the oranges and mix the zest with the juice.
  • Mix the eggs, honey, raw caster sugar and vegetable oil in a large bowl.
  • Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
  • Using the electric mixer, mix in the flour and orange juice/zest alternately until all combined.
  • Pour into the greased & lined tin.
  • Bake in oven for 40 minutes, checking after the 30 minute mark – use the skewer test to check that it is cooked.
  • Meanwhile, if making the vanilla yoghurt: halve the vanilla pod and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar. Chill until ready to serve.
  • When the cake is cooked, turn out on wire rack and cool before cutting.
  • Divide among serving plates and serve with the vanilla yoghurt if needed.

Notes: Why do we grease and line the tin? What do baking powder and bicarb soda do?


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Schiacciata con l’uva

This recipe was a great hit last week – at school and at home! We rarely cook sweet dishes but when we do, the children obviously love it…  I changed the original recipe calling for plain flour and butter to gluten-free flour and olive oil so that our coeliac and lactose-intolerant friends could also enjoy some baked goodies for a change. I hope you enjoy it too… happy baking!

Schiacciata con l’uva (sweet grape focaccia)

Fresh from the garden: grapes, eggs

Recipe source: adapted from a recipe by Jill Dupleix


‘This is part shortbread & part cake, and is a very rustic, simple way to enjoy the last grapes of the season.’ And is also dairy and gluten-free!


  • Scales
  • Small saucepan
  • Sieve or sifter
  • Bowl – large, small
  • Table knife & fork
  • Plastic wrap & baking paper
  • Baking sheet
  • Measures – tablespoon
  • Rolling pin
  • Chopping board & small knife
  • Skewer
  • Serving plates

  • 250g gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • 125g caster sugar, plus 2 tablespoons for topping
  • Pinch of sea salt
  • 75ml extra-virgin olive oil
  • 2 medium eggs
  • 160g mixed green and red grapes

What to do:

  • Sift flour and baking powder into a large bowl and mix in 125g caster sugar and a pinch of salt.
  • Make a well in the centre and add the olive oil, stirring with the knife to gradually draw in the flour.
  • Lightly beat one egg at a time and add to dough, stirring until mixed. Shape into a ball (if too soft, add an extra tablespoon of sifted flour), wrap in plastic film and refrigerate for one hour to help firm it up.

At the start of the lesson:

  • Pre-heat the oven to 180C.
  • Use a floured rolling pin to lightly roll out the dough or just pat it out with floured hands into a rough oval shape on a sheet of baking paper, then transfer, on the paper, to a baking tray.
  • Wash and de-stem the grapes and cut in half lengthways. Scatter the grapes on top, half of them cut-side up, half cut-side down, pressing in lightly.
  • Scatter with remaining sugar and bake for 15 minutes until golden, and a thin skewer inserted into the middle should come out clean.
  • Turn out onto a wooden chopping board and cut into small squares or slices and place on serving plates.
  • While the schiacciata is cooking you can make the dough for the next class before cleaning up!

Notes: How many different procedures are there in this recipe? What other foreign language recipe names can you think of? Why do we use a knife to mix the dough?

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Little cakes for our friends the fairies (and gnome)

What to do on a long weekend where there’s nothing but rain, rain, rain? My thoughts turn, as always, to food! With Ollsy asleep, we gave daddy a well-earned nap on the sofa watching sport on the telly & apron’d up in the kitchen for a little fairy cake escapade…

Fairy Cakes

110g self-raising flour
110g butter, softened
110g caster sugar
50g sultanas
2 eggs, lightly beaten

Pre-heat oven to 180°C
Cream the butter and sugar until soft and light
Add the eggs a little at a time
Sift the flour and gently fold into the mixture
Fold in the sultanas
Place 24 paper baking cases into mini muffin trays & spoon in  the mixture
Bake for 12-15 minutes,  until well risen and golden brown
Eat in garden with fairies
Makes 24

A perfect public holiday Monday afternoon: Steve & Olly woke to a house of yummy cake smells & Ava got to do some important mixing & spooning, licking the bowl and even to do some washing up –  me, I bit my lip and ignored the floods of soapy water cascading onto the kitchen floor…

Such delicious little morsels! They almost made up for the lost playground opportunities over the three days with the early spring downpours – a great thing for the garden as all the green stuff has EXPLODED! I’ve got some lovely photos for my next post –  in the meantime, as they say: the proof is in the pudding, hmm-mm!

So, with that the weekend was over and it was time to think about finishing our little holiday – back to work, school and the week ahead with all its stresses and worries. Well, maybe after just one more tasty little morsel? And still enough cakes left to hide one in the garden for our little friends…

…and one last thing!

Good old Collingwood forever!
We know how to play the game
Side by side we stick together
To uphold the Magpies name
Hear the barrackers are shouting,
As all barrackers should!
All the Premierships a cake-walk
For the good old Collingwood!

Congratulations to the fearsome Magpies, winners of this year’s AFL Grand Final

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