Recipes...
Quick and Easy Cake
1 Fruit yoghurt - empty into a mixing bowl
Add yoghurt carton full of cooking oil
2 yoghurt cartons of sugar
3 cartons of self-raising flour
3 eggs
Mix well together and cook for 1 hour at 150c/300f/Gas Mark 2
by Fred Davies
-------------------------------------------------------------------------------------------------------------
Boiled Fruit Cake
Ingredients
4 oz Margarine
1 cup of Caster Sugar
2 Eggs (beaten)
2 cups Self Raising Flour
1 cup Milk
a few Dried Apricots (finely diced)
1 teaspoon of Mixed Spice.
Method
Put Margarine,Milk, Sugar and Dried Fruit into a Saucepan and bring to the Boil.
Simmer for 5 minutes and allow to cool.
Stir in the 2 Beaten Eggs, 2 cups of Self Raising Flour and 1 teaspoon of Mixed Spice.
Put mixture into an 8 inch Cake Tin and Bake for 75 minutes at 130 to 140 degrees in a Top Oven.
I have a fan oven so I bake it at 130 down to 120 degrees at the end.
by Fred Davies
--------------------------------------------------------------------------------------------------------------
Fresh Orange Ice-Cream Cake
Ingredients
3 Oranges Medium to Large
2 Large Eggs Size 1 or 2
6 Tablespoons of Water
375g (12oz) Granulated Sugar
300ml (1/2 pint) Whipping Cream
Juice of 1 Lemon
Packet of Sponge Fingers
A few strips of Angelica
Slices of Orange to garnish (optional)
Method
Grate the rind of 2 Oranges. Then squeeze out the juice and pour into a measuring jug- it should be about 150ml (1/4 pint) if not make up with more Orange juice. Put the Orange rind and juice and 175g (6oz) of Sugar into a pouring saucepan.
Seperate the Eggs and put the yolks into a bowl and whisk. Put the pan of Orange juice and Sugar over a low heat and stir until the Sugar is disolved. Then increase the heat and boil fiercely, without stiring for 3 minutes. Pour immediately onto the egg yolks in a thin stream, whisking all the time at a high speed. Continue whisking until the mixture is thick and pale orange in colour. In another bowl whisk the Cream until thick and then whisk in the Orange and Egg yolk mixture. Put in the fridge.
Whisk the Egg Whites in a bowl until they stand in soft peaks then put the remaining 175g (6oz) of Sugar in a pouring saucepan with the water. As before stir to dissolve the Sugar over a low heat and then boil fiercely without stiring for 3 minutes.Pour the syrup in a thin stream onto the whisked Egg Whites, whisking all the time at high speed. Continue whisking until the mixture is thick and white. Gradually whisk in the Lemon juice. Crush the Sponge fingers roughly under a rolling pin and stir in.
To assemble the cake, peel the remaining Orange, using a sharp knife, cut inti the thinest possible segments, removing any pips and as muth pith as possible.
Arrange together with the Angelica strips in a circular pattern on the base of a deep 19-20cm (71/2 to 8 inch) in diameter cake tin. Then spoon in the 2 Ice-Cream mixtures to form a sandwich, starting with a layer of half the Orange mixture, followed by all the Egg White mixture and ending with the remaining Orange mixture. Freeze thoroughly, over night if possible. To turn the cake out, rub the tin all over with a cloth dipped in very hot wateruntil it will slip out of the tin onto a serving plate or cake stand. (if you are using a loose-based tin, just rub the sides and press the cake out, then rub the remaining base and carefully remove). Put the cake back into the feezer until ready to serve, garnish with more slices of Orange if you wish.
Serves 8 to 10
By Phil
----------------------------------------------------------------------------------------------------------------
150g/5 1/2oz self raising flour
50g/ 1 3/4oz dark muscovado sugar
100g/ 3 1/2oz mixed fresh berries, such as blue berries
Stir in the fruit and spoon the mixture into the tins or cases. Bake for 20 to 25 minutes until well risen and firm to touch. Leave in the tin to cool for a few minutes then transfer to a wire rack. Serve warm or cold
----------------------------------------------------------------------------------------------------------------
All the above recipes have been made by some of our members, this is just another exercise in learning to cope, if you try them and like them, let us know.