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Judith Cullen's cakes and biscuit recipes - 29 June

Orange and Coconut Cake

250g butter
1 cup caster sugar
zest and juice of an orange
zest and juice of a lemon
4 eggs
1 1/2 cups self raising flour
1/2 teaspoon baking powder
1 cup desiccated coconut
1 cup thread coconut
1/2 cup butter milk
1/2 cup thread coconut - extra
1 cup Sejuice pulpy orange juice
1/2 cup caster sugar

-          Pre heat oven to 180 Celsius

-          In a large bowl cream the butter and sugar with the zest of the orange and lemon until light and fluffy.

-          Beat in the eggs one at a time.

-          Add the flour, baking powder, juice of the orange and lemon, desiccated coconut, thread coconut and buttermilk.

-          Stir together gently.

-          Spoon into a greased lined loaf tin or 20 cm round cake tin.

-          Sprinkle with extra thread coconut.

-          Bake for 45 minutes or until firm to touch.

-          In a small saucepan simmer together the syrup ingredients for 5 minutes.

-          Pour the syrup over the cooked hot cake and allow to cool in the tin.

-          Remove and serve with equal quantities of whipped cream and unsweetened yoghurt.

Lemon and Almond Biscuits

11/2 cups blanched almonds, ground very finely
1 cup caster sugar
2 egg whites
1/2 teaspoon cinnamon
zest 1 lemon

-          Combine the ground almonds in a bowl with the caster sugar.

-          Add the cinnamon and lemon zest

-          Beat the egg whites until soft peaks form.

-          Fold in the almond mixture. Mix well.

-          Roll a teaspoon of the mixture in to a ball.

-          Place on a lined baking sheet and flatten lightly with two fingers.

-          Bake for 10-15 minutes @ 180 C until the ridges start to brown.

-          Cool on a wire rack. Store in an airtight container.

Makes approx 20 biscuits

Orange and Almond Biscuits

125g egg whites - 5 egg whites
200g caster sugar - 1 cup
50g honey - 1/3 cup
100g  flour
350g sliced almonds - 3 1/2 cups
50g orange peel - 1/3 cup

-          Place all the ingredients into a large saucepan.

-          Stirring all the time cook over a low heat until the sugar starts to dissolve and you can smell the sugar.

-          Using wet hands Roll into balls - flatten slightly and place on a lined baking sheet.

-          Bake at 200 C until crisp and golden.

-          While still warm fold over a rolling pin to give a bent look.