Tag Archives: cake

Whole Orange Cake


This is the BEST whole orange cake. No boiling of the orange and everything gets done in a processor after you process the orange so minimal washing up!

The icing on top is only sugar and juice that solidifies into pretty white crystals that taste yummy.

I use a navel orange for this cake usually, you are looking for a thin skinned orange as the whole thing goes in.

The un-iced cake freezes very well.


1 medium orange, washed,  quartered and seeds removed

200g butter, melted

3 eggs

220g caster sugar

225g self raising flour

1 teaspoon baking powder

Icing Ingredients

1 orange, juiced

100g granulated sugar


Preheat the oven to 180 degrees Centigrade

Grease and line a deep 20cm cake tin.

Process the washed, quartered and deseeded orange until very pulpy.

Add the butter, eggs, sugar, flour and baking powder, process until smooth and creamy. It should be a gorgeous orange colour.

Pour into the prepared tin and bake for 50-60mins.

Allow to stand in the tin for 5-10mins.

Mix the orange juice and sugar and spoon over the cake.

Allow the cake to cool completely in the tin.

Easy Chocolate Cake


This recipe originated from my Mum. The recipe came with her new food processor some 30 years ago and, since making it the first time, it has been a family favourite.

It is very easy to make and can be made into muffins or loaf tin cakes depending on what you are after.

This recipe makes 2x 21cm diameter cakes or 24 muffins.

I sometimes omit the syrup and add 2 tablespoons of Horlicks instead. This gives it a lovely hint of malt, topped with malty butter icing and Maltesers and you have our regular birthday cake, as requested by the boys.


330g plain flour

4 tablespoons cocoa powder

2 level teaspoons bicarbonate of soda

2 level teaspoons baking powder

250g caster sugar

4 tablespoons golden syrup

4 eggs, beaten

275mls milk

275mls vegetable oil


Preheat the oven to 170degrees Centigrade.

Grease and line two 23cm cake tins.

Measure flour, cocoa, bicarb, baking powder and sugar into the food processors bowl, give it a whizz to mix and get rid of any lumps.

Add syrup and eggs.

Start the processor and slowly pour the oil and milk in, you should have quite a runny batter now.

Pour the batter into your prepared tins and bake for 35-40mins.

Remove from oven, pop out of their tins and remove baking paper, allow to cool on a wire rack.

Sandwich cakes together with raspberry jam and ice.

Icing Ingredients

50g butter

4 tablespoons cocoa powder

3 tablespoons milk

140g icing sugar


Melt the butter in a pan.

Add the cocoa powder and blend well.

Pour the milk in, add the sugar and mix well.

Cook over low heat for 1 minute.

Set aside to cool in the pan