Tag Archives: Sucrose

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.

Black Forest Cheesecake


CheesecakeI haven’t made a cheesecake in about 20 odd years but when I saw this recipe I was inspired because it was easy.  Once again I have changed the recipe to suit my pantry, time constraints etc. This is another Women’s Weekly recipe.


  • 250g plain chocolate biscuits
  • 125g butter, melted
  • 3 teaspoons gelatine
  • 1/2 cup water
  • 250g packet cream cheese, softened
  • 3/4 cup castor sugar
  • 1 tablespoon lemon juice
  • 300 ml thickened cream
  • 425g can pitted black cherries


Blend or process biscuits until mixture resemble fine breadcrumbs. Add butter and mix until combined. Press biscuit evenly over base and side of 20cm springform tin. Refrigerate about 30 mins or until firm.

Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 mins.

Beat cream cheese, sugar and juice in a bowl until smooth.

Whip cream until soft peaks form, fold into cheese mixture in two batches: fold in gelatine mixture. Drain cherries. Reserve 3/4 cup syrup to make a coulis.

Spoon 1/2 the cheese mixture into crumb crust, top with 3/4  of  the cherries. Spoon remainder of the mixture. Cover with plastic wrap and refrigerate overnight.

Cherry Coulis

Place 3/4 cup reserved syrup add 1 tbsp sugar, 1 tbsp lemon juice and the leftover cherries to a saucepan.  Place on  medium heat and bring to boil. Transfer to a blender.

Puree until smooth, strain, cool then place in an airtight container. This can be kept for up to a week in the refrigerator.