Judith Cullen's cakes and biscuit recipes - 29 June
Orange and Coconut Cake
1 cup caster sugar
zest and juice of an orange
zest and juice of a lemon
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
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.