Prep Time: 20 mins, plus 30 mins baking
Serves: cuts into 12 squares using the Silverwood 12X8x3 Traybake tin
Difficulty: Easy
INGREDIENTS
For the cake
10 oz of margarine (softened)
10 oz light brown sugar
5 Eggs
10 oz Self raising flour
1 Teaspoon baking powder
Zested rind of 3 oranges
1 teaspoon orange essence
1 Teaspoon vanilla paste
teaspoon mixed spice
For the icing
5 oz softened butter or margarine
Juice of ½ orange
10 oz buttercream
1 teaspoon mixed spice
Cinnamon sugar and chopped nuts - Optional(1 part ground cinnamon – 3 parts caster sugar)
Preheat your oven to 160*c
Recipe and pictures courtesy of Anna Christoforou @ANNASKITCHENTABLESHREWSBURY
Visit Anna's Website
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.
I do love a pie, and I’d be quite happy to start with a savoury pie and then finish with a sweet fruit pie for dessert. I’ve been doing a bit of research into British pies, looking at the variety of fillings, traditional and modern and especially looking at the pastry recipe. Do you use a puff pastry, shortcrust pastry or a traditional hot water crust pastry? There are so many decisions to be made when making a savoury pie, but one that caught my attention was the ‘Picnic Pie’. It is exact...
This banana bread recipe is so chocolate-y that even my husband who hates bananas likes it. It’s damp and dark, filled with little pockets of chocolate, and crunchy on top. And as a bonus, it’s really simple to make, and you don’t need to dirty much more than a whisk, one mixing bowl and loaf tin. Mess-free, easy, and delicious, what’s not to like?