I really liked making this cake as the method was a little different. Pound cake is known for being quite thick and dense however this cake was a bit lighter but still filling. I love adding fruit to cake and this was no exception, once baked, the aroma that comes from this delicious cake is amazing and so refreshing. Its not too sweet and the orange flavour really come through from the zest and juice. The cake can be eaten once cooled or warm with custard.
We all know that oranges are a great source of vitamin C, which is an antioxidant that protects our cells from damage. Not only that but oranges contain a range of other vitamins and minerals such as potassium, fiber, vitamin A and much more. Another great thing is that the peel contains higher nutrients compared to the flesh but I’m not sure I’ll be eating the peel just yet!!
Recipe: Orange Pound Cake (makes a 7 inch cake tin)
150g caster sugar
160g plain flour
1/2 tsp baking powder
150g butter, melted
1 orange, juice and zest
Preheat the oven to gas mark 5 and line a 7 inch round cake tin with baking paper. Melt the butter and set aside.
In a large bowl, whisk the eggs and sugar together until a pale yellow.
Sieve in the flour and baking powder and stir gently to combine.
Next pour in the melted butter, orange juice and zest and combine everything until smooth.
Pour into the prepared cake tin and bake in the oven for 45 minutes until cooked and golden on top.
Leave to cool fully on a wire rack before cutting.
Today I am posting one of my favourite meals for breakfast. This meal is very filling and perfect for a chilled morning when you are not in a rush because after eating you can just chill, relax and let the food settle. I often make this for myself on the weekend when I have more time in the mornings. This can be made in any order but I’ve left my method below. Also, anyone else mix their egg before frying? It’s a thing I’ve always done since I was young.
The eggs are a great source of vitamins and minerals. Wholemeal bread contains fibre and helps with digestion. Generally, baked beans tend to be quite sweet and salty but the actual bean itself is known for being a plant based source of protein. The easiest way to make this meal healthier is to use a non stick pan to avoid extra oil.
What are your favourite breakfast meals?
Recipe: Toast, egg, beans and plantain (serves 1)
Oil for frying
Pinch of salt
Pinch of pepper
2 slices of brown bread
Butter, for spreading
100g baked beans
Heat some oil in a frying pan.
Then I like to peel and finely slice the plantain into circles.
Once the pan is hot enough start adding the plantain and cook on each side for a few minutes until golden brown. Once cooked, place onto a plate with kitchen paper to soak off the excess oil.
Crack the egg into a bowl and whisk gently with a fork then add a sprinkle of salt and pepper.
Put the bread to toast and heat the beans in a pot.
Fry the egg on a low heat on both sides until cooked right through.
Once everything is cooked, put onto your plate and enjoy!
I have previously mentioned about reducing sugar in the things I bake and these biscuits only contain maple syrup and raisins for sweetness. They are quite plain but this make me realise how much added sugar is in processed products. These biscuits are quite dry so they would be perfect for dipping into your tea!!
Recipe: Mini Oat raisin Biscuits (makes 12)
50g plain flour
1/2 baking powder
Pinch of cinnamon
1 tbsp maple syrup
3 tbsp milk or milk alternative
Preheat the oven to gas mark 6 and line a baking tray with baking paper.
Combine all of the dry ingredients together in a bowl.
Melt the butter, syrup and 3 tablespoons of milk together, pour into the bowl and mix together until a dough forms.
The dough might be a little stiff so you could add a little more milk, otherwise roll out onto a lightly floured surface and use a cutter to cut out the biscuit shapes.
Place on the baking tray and bake in the oven for 10 minutes and leave to cool on a wire rack before eating.
With the winter season officially being in full effect for a while now, homemade pasta is definitely a winner for most people. Something filling and warming on those really cold and rainy days. I’ve included a range of vegetables to keep it healthy and nutritious. For a healthier version you could swap to wholewheat pasta, mozzarella instead of cheddar and reduced salt/sugar pasta sauce.
Recipe: Oven Pasta Bake (serves 2-3)
1 tin tuna
1/4 onion, finely diced
50g kale, roughly chopped
1 carrot, grated
440g pasta sauce
3 slices of cheese
Cook the pasta a few minutes less according to the packet.
In the meantime, preheat the oven to gas mark 6.
Prepare all of the ingredients and place into a large bowl, except the cheese slices.
Once the pasta is cooked, add it to the bowl and mix everything well.
Place the pasta mix into an oven dish and break the cheese pieces over the top.
Today’s post is all about these delicious cake slices. I’m trying to create recipes that are slightly healthier but still taste good. I decided to use a dark chocolate with a cocoa percentage higher than 70% because it contains less sugar and is much healthier. Dark chocolate is also a great source of antioxidants providing health benefits to the body. It is important to check the ingredients when buying dark chocolate because most products sold are not what they claim. Oats are linked to a feeling of fullness and provide digestive benefits. Oats are also nutrient dense and contain good sources of fibre, carbohydrates and manganese. These cake slices tasted so good and I would recommend eating it freshly baked and warm straight from the oven.
Recipe: Dark Chocolate Oat Cake Slices (5 slices)
50g self raising flour
2 blocks dark chocolate, grated
Preheat the oven to gas mark 6 and line a loaf tin with baking paper.
Cream the butter and sugar together in a bowl and mix in the egg.
Next add the flour, oats and grated chocolate.
Combine everything in a bowl and place in the tin, bake in the oven for 20-25 minutes until fully cooked. Leave to cool before serving.