Odyssey cakes
These are the recipes of the cakes I baked for the Odyssey weekend:
Chocolate cake:
http://allrecipes.co.uk/recipe/684/flourless-chocolate-cake.aspx
Made with semolina instead of almonds. No longer gluten-free, but I had semolina to hand.
Spiced orange cake:
Based on http://allrecipes.co.uk/recipe/8627/orange-scented-semolina-cake.aspx
I use 100g sugar in the cake instead of 175g.
Leave out the vanilla.
Add zest of 2 large oranges.
Add about 1tsp each of turmeric, mixed spice, cinnamon. Add about 1/2 tsp each of nutmeg and ginger.
For the syrup, I used probably about 100g sugar, the juice of 2 large oranges and 10-20 cloves. Use a metal seive or tea-strainer.
In the past after pouring the syrup, I've sprinkled large sugar granules on the top (coffee sugar), but this time I forgot.
Lemon drizzle cake:
6oz self-raising flour
6oz sugar
6oz margarine
3 eggs
zest of 2 lemons
Syrup:
juice of 2 lemons
4oz sugar
Cake:
Use electric mixer to mix all ingredients together, or cream the sugar and marg together, mix in the eggs then the flour and the zest.
Put in a 2lb loaf tin and bake at 170degC for about 1 hour 15 mins or until done.
Make the syrup by heating the sugar and juice in a pan until the sugar dissolves. Boil for about 15 seconds then pour onto the cake. Leave in the tin until cool.
All these cakes can be frozen. Wrap in cling-film and/or baking paper, then wrap in a carrier bag and stick in the freezer. Defrost in the wrappings and the cakes don't get soggy as the condensation is on the bag instead of the cake.
Chocolate cake:
http://allrecipes.co.uk/recipe/684/flourless-chocolate-cake.aspx
Made with semolina instead of almonds. No longer gluten-free, but I had semolina to hand.
Spiced orange cake:
Based on http://allrecipes.co.uk/recipe/8627/orange-scented-semolina-cake.aspx
I use 100g sugar in the cake instead of 175g.
Leave out the vanilla.
Add zest of 2 large oranges.
Add about 1tsp each of turmeric, mixed spice, cinnamon. Add about 1/2 tsp each of nutmeg and ginger.
For the syrup, I used probably about 100g sugar, the juice of 2 large oranges and 10-20 cloves. Use a metal seive or tea-strainer.
In the past after pouring the syrup, I've sprinkled large sugar granules on the top (coffee sugar), but this time I forgot.
Lemon drizzle cake:
6oz self-raising flour
6oz sugar
6oz margarine
3 eggs
zest of 2 lemons
Syrup:
juice of 2 lemons
4oz sugar
Cake:
Use electric mixer to mix all ingredients together, or cream the sugar and marg together, mix in the eggs then the flour and the zest.
Put in a 2lb loaf tin and bake at 170degC for about 1 hour 15 mins or until done.
Make the syrup by heating the sugar and juice in a pan until the sugar dissolves. Boil for about 15 seconds then pour onto the cake. Leave in the tin until cool.
All these cakes can be frozen. Wrap in cling-film and/or baking paper, then wrap in a carrier bag and stick in the freezer. Defrost in the wrappings and the cakes don't get soggy as the condensation is on the bag instead of the cake.