Fayres and charity events.
Well, a belated Happy Easter to everyone, I hope you all had a good time – there was certainly plenty to do and spring has only just begun. The season is well and truly off to a good start with wonderful weather which is amazing in itself, I think many of us have plenty of bad weather memories of at Easter. I attended two charity events, taking along a few cupcakes in the hope that some money was raised for the very worthy causes. One of the lovely things about Ibiza is that not only did we help the charitable cause but we had a great time in the process.
There will be another charity event next Saturday in San Antonio which sadly I will not be attending due to previous commitments. I am therefore asking that a few of my followers put on their pinafores and bake a cake or two. If you are an experienced baker it’s easy-peasy, but if you are a novice and have been following my blog, then this is the week to put your new found skills to the test! I ‘m offering a very simple recipe which, as long as you follow the golden rules which I regularly repeat, you’ll have a perfect example ready for the cake stall!!
This week is a classic ‘tray bake’ No special equipment or new skills needed – just the love and passion, plus the golden rules.
We need to give it a bit of ‘oomph’ so let’s make something with the Taste of Ibiza – an orange cake or lemon cake.
Ingredients: Orange and Sultana cake – 225grms butter. 225grms. Caster sugar. 275grms self-raising flour (preferably homepride). 2 teaspoons of baking powder. 4 large eggs. 2 tablespoons of milk. 275grms sultanas. Grated rind of 2 large oranges.
Use a large roasting tin, (30cm x 23cm) or buy a large oblong foil container, from the multi value shop. I think it’s worth buying a foil container as this can also be used to deliver the cake in and can be thrown away after use, so no washing up or waiting around for the tin to be returned.
Line the tin with greased grease proof paper. Alternatively, line the roasting tin with foil, then the greased greaseproof paper so that you can (when cold!) lift the whole cake out of the roasting tin to deliver to the event.
Heat the oven to 180c. 350f. or gas mark 4.
Measure all the ingredients carefully. Into a large bowl sift the flour and baking powder then add all the rest of the ingredients at room temperature; it’s well worth warming the milk slightly before adding. If you have an electric mixer, whisk on high for about 3 minutes until well blended. If you have to do it by hand, mix well until well combined for about 5 minutes with a wooden spoon. Pour the mixture into the prepared tin and cook for 30/35 minutes.
Check to see if it’s done by inserting a skewer into the centre of the cake, if the skewer comes out clean the cake is fully cooked; if not, it’s necessary to leave in the oven another few minutes. When fully cooked, remove from the oven and leave the cake in the tin to cool.
Voila: one tray bake! You can now get clever by adding some topping. Mix about 250grms of icing sugar with about 4 tablespoons of orange juice, to make a smooth almost runny consistency paste; spread this over the cold cake, add some sparkle sprinkles (you can get all sorts of different ones in most supermarkets now).
Cut the cake into squares and set them up on the stall ready to sell.
If you want something different follow the same recipe but omit the sultanas and orange zest and replace with the grated rind of 2 lemons, making a lemon icing topping instead.
Enjoy the baking, and the big thrill when someone buys one of your cakes! Good cakes, good cause and a good feeling!
Till next week…
Ibiza’s Queen of Cakes xxx