Orange Cake

This cake using sunflower oil and  yoghurt has a really good texture and reminds me of English Madeira cake, which was invented in the mid 19th Century taking its name from the Portuguese Madeira wine with which this cake was often served.

It started out in my hunt to make a cake using lemon balm – (melisa in Polish) which grows abundantly in my garden. Sadly none of the cakes I made captured its taste at all!

However I  adapted this recipe to make an orange cake and the result is delicious.

Short History of Oranges

Oranges originated in Ancient China and sweet oranges are recorded in Chinese literature in very early times.

They are thought to have been brought by Italian and Portuguese traders to the Mediterranean area in the 15th century.

The name is of  Middle Eastern origin:

  • Arabic – nāranj
  • Persian – narang
  • French – l’orange
  • Italian – arancia
  • Portuguese –  laranja
  • Spanish – naranja
  • Polish – pomarańcz
  • Whilst in Dutch it is – sinaasappel – meaning  Chinese apple.

Oranges in Poland were very expensive before World War 2 and my mother would tell me that at St Nicholas and Christmas time an orange or a tangerine would be a common gift.

Christopher Columbus took oranges to the Caribbean on his second voyage in 1493.

Later,  Spanish settlers introduced orange plants to North America,  first to Florida and then to California.

Figures from 2017 show Brazil as being the largest orange producer in the world with the United States of America coming second and  Florida produces 70% of that country’s oranges.

Ingredients

  • 85- 90ml of Greek yoghurt (full fat is best)
  • 2 large oranges – finely grated rind & juice (not all will be needed)
  • 125ml of orange juice
  • 180g of caster sugar
  • 320g of plain flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 170ml of sunflower oil
  • 2 eggs
  • 1 tablespoon of lemon juice

Method

  • Pre-heat the oven to GM 5 – 190°C.
  • Finely grate the rind of the oranges.
  • Squeeze the juice from the oranges (you will not need all of it).
  • Mix the yoghurt with 125ml of the  orange juice.
  • Prepare a 23cm loose bottom or spring  form tin with a cake liner.
  • In a bowl mix the flour, baking powder and salt.
  • In a large bowl whisk together the sugar, oil and orange rind.
  • Add the eggs and whisk again.
  • Lightly mix in the flour.
  • Mix in the lemon juice.
  • Mix in the yoghurt and orange juice mixture to give a thick batter.
  • Pour into the cake tin.
  • Bake for 30 – 35 minutes (check after 25 minutes and cover the top lightly if necessary).

Served on Duchess – Bramble Rose – tea-plates from the 1960s.

 

Rhubarb & Date Cake

As I have rhubarb growing in the garden I am always on the lookout for recipes  for  rhubarb cakes and have tried many from English, American & Polish recipe books and magazines.

Some recipes just used 1 or 2 stalks of rhubarb – as I have lots of rhubarb – I wanted a recipe that used more.

I was talking with my old school friend who lives in Leeds and she told me her husband makes a lovely rhubarb cake with the rhubarb they have growing on their allotment.

So, I tried it out and it was indeed lovely!

 

 

Ingredients

  • 340g plain flour
  • 1 teaspoon baking powder
  • 170g  butter
  • 230g caster sugar
  • 450g rhubarb, chopped into small cubes
  • 230g stoned dates, chopped into small pieces
  • 2 eggs
  • 120ml milk (either whole or semi skimmed)
  • Optional – extra sugar to sprinkle on top – (I would not bother with this next time)

 

 

 

Method

  • Preheat the oven to GM 5 – 190°C
  • Line the base of a 26cm round spring-form or loose bottomed tin with baking paper. (You can use a 23cm tin)
  • Place the chopped rhubarb and dates into a bowl.
  • Place the flour and baking powder into another bowl.
  • Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs.
  • Stir in the sugar.
  • Stir the chopped rhubarb and dates into the mixture.
  • Combine the eggs and milk in a jug and beat a little.
  • Stir into the cake mix until well combined.
  • Spoon the batter into the prepared cake tin and level the surface.
  • If using, sprinkle 2 tablespoons of sugar on the top of the cake.
  • Bake for approximately 1 – 1 & 1/4  hours or until a skewer inserted into the cake comes out clean – best check on it after an hour and cover top if necessary to prevent burning.
  • Leave to cool on a wire rack until the tin is cool enough to safely handle.
  • Remove the cake from the tin and leave to cool completely on the wire rack

Although the cake keeps well, I think it is best eaten when fresh as then the rhubarb taste is strong and the cake delicious.

Crown china tea plates – no pattern named.

Note

The rhubarb season is now over in my garden as it has just past July – next year I am going to try some variations on this cake eg – without the dates or with raisins etc.

Placek with Almonds

I stayed in Derbyshire (home of the Bakewell Tart) in 2018 and I came across a recipe for a cake using yoghurt which I adapted and this was posted as PlacekDerbyshire Inspired.

This is a variation I tried out using almonds.

I used Greek style full fat yoghurt – If using my own yoghurt I would strain it a little so it becomes thicker.

Ingredients

  • 250g butter or block margarine
  • 225g caster sugar
  • 150ml of Greek style yoghurt (full fat)
  • 4 eggs
  • 1/2 a teaspoon of almond essence
  • 230g self raising flour
  • 50g of ground almonds
  • 1/2 teaspoon of baking powder
  • Sour cherry jam or other slightly tart jam
  • 50g of flaked almonds

Method

  • Grease and line 22 x 32 baking tin – use 1 piece of greaseproof to do the 2 long sides and base.
  • Pre-heat the oven to GM4 – 180°C
  • Place the flaked on a tray and pop them under the grill for a few minutes to toast them.

 

 

 

 

 

  • Mix together the yoghurt, eggs and almond essence
  • Mix together the flour, ground almonds and the baking powder.
  • Beat together the butter and sugar .
  • Add the yoghurt, egg and essence mixture and beat well.
  • Add the flour mixture and beat till you have a unified smooth mixture.
  • Using a big spoon and spatula put the mixture into the prepared tin.
  • Bake in the oven for 10 minutes.
  • Carefully take the cake out of the oven and place large teaspoon ‘blobs’ of jam on the top – I did 12 teaspoons at even intervals.
  • Cover the top with the toasted almonds and quickly put it back in the oven.

 

 

  • Bake for around another 25 – 30 minutes.

 

 

  • Place on a cooking rack and leave until it is cold to take out of the tin.
  • Cut into squares or rectangles to serve.

 

 

Served on teaplates by Wedgwood, Hathaway Rose  – 1959 -1987

 

 

 

Carrot Piernik

Piernik is a spiced honey-cake.

I would describe this cake as a “Pseudo-piernik” as  granulated sugar rather than honey is used.

My Polish friend in Leeds gave me this recipe and she got it from another Polish lady. The written copy could be described as being in “Ponglish” being written partly in English with additional notes in Polish!

The original recipe used cups which except for liquids I find hard to work with and  much prefer weights.

I tried out a few alterations & variations until I reached this final version which I feel is the easiest way to get consistent results.

I made it is two different tins: the longer tin gave a thinner cake which was  better for cutting in two and adding  a filling, the shorter tin gave a thicker cake which was  better with just a topping.

Ingredients

  • 225g granulated sugar
  • 250ml sunflower oil
  • 3 eggs
  • 1/2 teaspoon vanilla essence
  • Zest of 1 large orange
  • 225g coarse grated carrots
  • 225g plain flour
  • 3 teaspoons of baking powder
  • 2 teaspoons of mixed spice (I use Marks & Spencer’s) or cinnamon

Method

  • Grease and line a 32cm x 22cm or a 27cm x 21cm tin.
  • Pre-heat oven to GM5 – 190°C
  • Mix well together the sugar, oil, eggs, vanilla essence &  orange rind (I use an electric whisk).
  • Mix together the flour, baking powder, spices & salt and lightly mix this into the whisked mixture.
  • Mix in the grated carrots.
  • Pour the batter into the prepared tin.
  • Depending on the tin size, bake for 25 – 35 minutes but keep an eye on it and cover with foil or greaseproof if it starts to burn.
  • Leave to cool in the tin.

 

 

Finishing – several ways

  • Dust with icing sugar
  • Drizzle with a melted chocolate & butter mixture
  • Cut into two and sandwich together with powidła – Polish plum jam* or sour cherry jam – then dust with icing and drizzle with chocolate & butter topping
  • Top with orange butter icing

*Powidła is a lovely spread – often translated as jam but  is not really a jam.

It is made from fresh ripe plums which are heated and stirred for hours until the water is driven off and you get a thick paste.  The traditional version does not have any extra sugar added.

I bought some in my local Polish shop, I have seen it for sale in glass jars or in plastic tubs.

Chocolate Drizzle

Ingredients

  • 50g of plain chocolate
  • 1 tablespoon of butter

Method

  • Place the chocolate and butter in a bowl over a saucepan with some water in it.
  • Heat the water in the pan and stir the mixture to combine it together.
  • Use a spoon to drizzle the mixture over the top of the cake.

 

 

Orange Butter Icing

Ingredients

  • 50g of butter
  • 2 tablespoon of orange juice
  • Grated rind of 1/2  a large orange
  • Around 250g of icing sugar

 

 

Method

  • Melt the butter with the juice and rind in a small saucepan.
  • Leave to cool slightly.
  • Mix in the icing sugar to get a thick spreadable icing.

 

 

Royal Albert – Primulette – tea set – from the 1950s

Green teapot – Café Culture by Maxwell Williams

Optional

Add 100g of sultanas to the mixture.

 

20190313_085148

Note

I have posted a previous carrot recipe which I have used to make small buns.

The ingredients are similar but in different proportions – soft dark brown sugar is used which is not usually available in Poland.

Chocolate Orange Babka

This is a new recipe for a babka – it is very moist and tastes delicious.

I serve it just dusted with icing sugar but you could add a thin chocolate glaze.

Ingredients

225g Butter or Block Margarine

225g Caster Sugar

Finely grated zest and the juice of 1 orange

1 teaspoon of vanilla essence

2 tablespoons of apricot jam

4 eggs

175g self raising flour

1 teaspoon of baking powder

50g of cocoa

Method

Pre-heat the oven to GM3 – 160°C

Grease & flour well a large babka tin, tapping away any excess.

 

 

 

 

Beat well together the butter and sugar till pale and fluffy.

Beat the eggs well and gradually add them, beating the mixure after each addition.

Mix  in the vanilla essence, apricot jam, orange zest and juice.

In a seperate bowl mix the flour, baking powder and cocoa together.

Fold the flour mixture into the beaten mixture.

Spoon the cake mixture into the babka tin and level the top.

Bake for 50 – 55 minutes until the babka has risen and a cake tester comes out clean.

Cool for at least 5 minutes in the tin, then turn this out onto a wire cake rack to cool.

Dust with icing sugar before serving.

 

 

 

 

 

 

 

Served on Crown – fine bone china – England (no pattern name given).

Placek – Derbyshire Inspired

A few months ago I went on a craft week in Derbyshire (home of the Bakewell Tart) and as always I was looking out for new recipes and ideas.

I came across a recipe for a cake using yoghurt.  Now in the past, every cake I have made with yoghurt in the ingredients was not a success with it either being straight to bird table or straight to bin!

Anyway, I tried this one out and was really pleased with the results.

I used Greek style full fat yoghurt and I am sure low or no fat yoghurt would not do! – If using my own yoghurt I would strain it a little so it becomes thicker.

I have made a few alterations to the original recipe.

It is similar to a Polish placek (flat cake) and baked in a rectangular tray.

Ingredients

250g butter or block margarine

225g caster sugar

150ml of Greek style yoghurt (full fat)

4 eggs

1 teaspoon of vanilla essence or the fine grated rind of 1 lemon

280g self raising flour

1/2 teaspoon of baking powder

Blackcurrant jam or sour cherry jam or other slightly tart jam

50g of dessicated coconut

Method

Grease and line 22 x 32 baking tin – use 1 piece of greaseproof to do the 2 long sides and base.

Pre-heat the oven to GM4 – 180 C

Mix together the yoghurt, eggs and vanilla essence or lemon rind.

Mix together the flour and the baking powder.

Beat together the butter and sugar .

Add the yoghurt and egg mixture and beat well.

Add the flour mixture and beat till you have a unified smooth mixture.

Using a big spoon and spatula put the mixture into the prepared tin.

Bake in the oven for 10 minutes.

Carefully take the cake out of the oven and place large teaspoon ‘blobs’ of jam on the top – I did 12 teaspoons at even intervals.

Drench the top with the coconut and quickly put it back in the oven.

Bake for around another 25 minutes.

 

 

 

Place on a cooking rack and leave until it is cold to take out of the tin.

Cut into squares or rectangles to serve.

 

 

As a nod to Derbyshire, I used my Royal Crown Derby – Derby Posies – teaplates to serve.

They are marked  XXV which indicates 1972.

Variations

I think that the basic batter of this cake lends itself to quite a few variations – I intend to try some of these out in the coming months.

Courgette Cake

I have just returned from a trip to The Netherlands where I stay with my  Dutch friend who I have known for nearly all my life!  We were both born in the same year  – lived just a few doors apart in Lancashire and  went to the same school together. Now we live in differerent countries but we visit each other often.

I am always on the look out for recipes as well as old glass & china. We went to a second-hand street market in Roermond and there was a book sale in one of the churches and strangely enough the books were sold by weight!  I  bought a nearly new copy of a cookery book by Yvette van Boven (I now know she appears on television).

 

 

This cake is  based on one of her recipes and reminds me of the light fruit cakes called keks in Polish – though the use of the courgette is novel  –  you would never guess it is in the cake!

Ingredients – Cake

150g self-raising flour

pinch of salt

1 tablespoon of vanilla sugar

150g of light brown sugar

1 teaspoon of cinnamon

150g of raisins

150g of currants

100g of roasted and roughly chopped hazelnuts

1 medium size courgette coarse grated

2 eggs

125ml of sunflower oil

Ingredients – Lemon Icing

Fine grated rind of 1 lemon

2 tablespoons of lemon juice

150g of icing sugar

 

Method – Cake

Pre-heat the oven to GM4 180°C

I used a continental style long loaf tin, greased it  and used a single sheet of grease proof paper  to line the long sides and the base.

 

 

Mix together the flour, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.

Mix together the raisins, currants, nuts and the courgette.

Lightly whisk together the eggs and the oil.

Add the flour mix to the egg mixture and mix thoroughly with a wooden spoon

Add the courgette mixture and mix well in – also using a wooden spoon.

Place the cake mixture in the tin and smooth the top.

Bake for 50 -60 minutes – check the cake after 40 – 45 minutes and cover the top with greaseproof paper or foil if it is browning too much before it is baked through.

 

 

 

Leave to cool before icing.

Method – Icing

Place the icing sugar in a bowl and add the grated lemon zest.

Mix in the lemon juice until you have a thick icing.

You might have to adjust the thickness with  more lemon juice (or water) or with icing sugar.

Put the icing on the top of the cake and let it drip down the sides.

 

 

 

 

 

Served on Woodside by Royal Grafton from 1940 to 1959.

Carrot Variation

I  thought that this might be good using grated carrot instead of courgette – I used a medium sized carrot.

I used chopped walnuts, which I had, as when I had gone to get the hazelnuts, I got the last packet from my local shop and did not have time to go to anywhere else!

 

 

Nuts for sale in the Food Market in Rotterdam

 

 

 

 

 

 

 

Served on Stardust by Colclough from the 1960s.

Both versions were delicious and enjoyed by many!