Tag Archives: Powdered sugar

upside down peach cake

Another easy recipe although the end product looks like a lot of effort went into baking this cake.  I served it with dollop of condensed milk ice cream. I didn’t have muscovado sugar so I used brown sugar instead.  The original recipe used apricot, and I think it would be great using pear or apples as well.
For the peaches
  • 30g light muscovado sugar
  • 30g lightly salted butter, softened
  • 5-6 peaches halved and stoned
For the cake
  • 150g light salted butter
  • 150g castor sugar
  • 2 medium eggs
  • finely grated zest of 1 lemon
  • 125 ml milk
  • 200g plain flour sifted
  • 11/2 tsp baking powder
Pre-heat oven to 180 deg C fan forced. To prepare the apricot base layer, cream together light muscovado sugar and butter in a bowl until light and fluffy.
Using your fingers, smear the mixture over the bottom of a 20cm non stick cake tin with a removable base.  Place the apricots cut side down on top of the butter and sugar mixture.
To make the cake, place the butter and sugar in a bowl and cream together until light and fluffy.  Add the eggs, one at a time, and then the lemon zest.  Incorporate the milk, flour and baking powder. Spoon the mixture on top of the apricots, smoothing the surface.  Bake for 45-50 minutes until the top is golden and skewer inserted into the centre comes out clean.
Run a knife along the collar and leave the cake to cool for about 15 minutes. Place a plate on top of the cake tin and invert it, pressing the base down until the cake touches the place. Now carefully run a knife  between the base of the tin and cake till the tin lifts off.  Accompany with cream or ice cream.


Blueberry Friands



My husband’s favourite…..this is definitely something I make with a lot of love.


  • 180g butter melted
  • 200g Icing Sugar
  • 60g plain flour
  • 120g Almond Meal
  • 5 Egg whites
  • 1 tsp lemon zest
  • 1/4 cup blueberries


Heat oven 200 deg C.  Sift icing sugar and flour in a bowl then add almond meal. Lightly beat egg whites with fork until bubbles form and fold into dry ingredients.  Don’t over mix.  Add butter and zest.

Butter friand tins well. (10 large or 15-20 small).  Fill mould 3/4 full and top with berries.

Cook in over 9 minutes then turn and cook for further 9 minutes. Leave in mould for 5 minutes before turning  out.  Dust with icing sugar before serving if you wish.

Moist Orange Cake



Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked.  You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.


  • 155g butter, softened
  • 2 tsp finely grated orange rind
  • 2/3 cup caster sugar
  • 3 eggs
  • 1 1/4 cups self-raising flour
  • 1/4 cup milk
  • 1 tbsp desiccated coconut


Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.

Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.

Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.

Orange Icing

  • 1 cup icing sugar
  • 1 tsp butter, softened
  • 2 tbsp orange juice

Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.