1 whole orange cut into 1/8s
½ cup freshly squeezed orange juice
125g butter
1 egg
1 cup flour
½ cup wholemeal flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar
1 cup sultanas

Place the orange pieces into a food processor or kitchen whiz, add orange juice and combine to a pulp. Beat together the butter and egg. Blend in the kitchen whiz all the remaining ingredients. Combine pulp and butter mixture. Add sultanas, and mix with a fork. Bake at 190°C for 15-20 minutes.

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Thinly peeled rind of one orange
½ cup walnuts (posh option)
¼ cup butter – semi melted
1 ½ cups sugar
3 eggs
2 cups plain four
1 tsp baking powder
1 tsp baking soda
1 carton sour cream

Syrup:
½ cup sugar
¼ cup orange juice
1/3 cup Grand Marnier or Cointreau (posh options)

In a food processor, chop rind, walnuts (if using), butter and sugar on high speed. Add eggs and mix and then add remaining ingredients and mix well on medium speed.

Pour into a ring tin and bake at 175°C for about one hour. While the cake is cooling, make the syrup.

Combine the sugar and orange in a saucepan over heat and stir until the sugar is dissolved. Boil two minutes. Posh option – remove from heat and stand for one minutes before adding liquer.

When cooked allow the cake to stand for one minute before turning onto a rack. Place a plate underneath and spoon over the hot sauce until it is all absorbed. Post option – decorate with whipped cream and tinned mandarin slices.

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2 cups chopped apples (peeled)
2 eggs
2 cups sugar
1 cup vege oil
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup of raisins or sultanas

Place all ingredients in a bowl in order listed. Mix just enough to blend. Pour into a greased tin. Bake for 1 hour at 350°F or 175°C. >

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Makes a great summertime cake!

3 cups flour
1 tsp baking soda
½ tsp salt
1 tbsp cinnamon
2 cups sugar (1 cup sufficient)
3 beaten eggs
1 cup vegetable oil
2 punnets of fresh strawberries

Combine the first five ingredients, mixing well. Chop strawberries into quarters and combine with the beaten eggs and oil. Add to the dry ingredients, mixing well. Pour batter into a greased and floured cake pan, loaf tin or muffin tins. Bake at 175°C for about 45 mins.

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¾ cup strong coffee
¼ cup rum
½ cup caster sugar
4 egg yolks
¾ of a 250g tub of cream cheese
1 tsp vanilla essence
2 ½ cups cream
1 pkt digestive biscuits
¼ cup cocoa

Mix rum and coffee and set aside. Beat sugar and egg yolks until light and creamy. Beat in the cream cheese until very smooth.

Beat together the cream and vanilla essence until of a thick pouring consistency. Mix the cream cheese and cream mixtures together until thick.

Line a loaf tin with foil or glad wrap and spread some of the cream mixture in the bottom. Dip biscuits in the coffee mixture and place a layer of soggy biscuits on top of the cream mixture. Sprinkle with cocoa.

Reap the layers finishing with a layer of cram and cocoa. Refrigerate overnight. Remove tin and cut into slices. Serve with fresh fruit.

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Base:
1 ¼ cup flour
½ tsp cinnamon
¼ cup sugar
1 tsp baking powder
2 tsp lemon juice
125g butter
1 egg yolk

Topping:
2 apples
2 eggs
½ cup sugar
2 tbsp flour
2 tsp lemon juice
½ cup cream
250g cream cheese

Cream butter and sugar, add egg yolk and lemon juice, beat. Sift flour, baking powder and cinnamon, add to creamed mix. Place mix into line 18 cm cake tin. Slice apples and arrange on top of base.

Topping:
Combine all ingredients into large bowl and beat until smooth. Pour mix over apples. Bake 180°C for 30-40 minutes. Cool and remove from tin, dust with icing sugar before serving. Apples may be substituted by any fruit of your liking.

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