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DESSERTS
Glazed Orange Poppy Seed Cake
Serves 8
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 small eggs
1 cup self raising flour
¹⁄³ cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. Preheat oven to 150°C. Place wire rack on
the bottom shelf.
2. Grease and line base of a 20cm cake tin.
3. Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
5. Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6. Place mixture into prepared tin and cook in
oven for about 30 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
7. Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
Lemon Scones Makes about 15
3 cups self raising flour
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter
420ml buttermilk
1. Preheat oven to 205°C. Place wire rack on
the bottom shelf.
2. Combine the flour, lemon rind, icing sugar
mixture and butter in a food processor until
the mixture resembles fine breadcrumbs.
Transfer to a large bowl.
3. Add the buttermilk and mix until just
combined.
4. Turn dough onto a floured surface and
lightly knead until smooth.
5. Press dough out to about a 3cm thickness.
Using a 5cm pastry cutter cut into rounds.
Place rounds onto tray and bake in oven for
about 15 minutes or cooked.
6. Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the
middle is properly cooked lay a piece of foil
over the tops of the scones, this will prevent
excess browning.
Chocolate Chip Cookies Makes about 30
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat compact oven to 180°C. Place
wire rack on the bottom shelf. Line tray
with baking paper.
2. Beat butter, sugars and vanilla with an
electric mixer until light and creamy.
3. Add egg and mix and well combined. Add
flour and mix well.
4. Fold through chocolate chips. Roll
tablespoon amounts into balls and place
onto tray; press lightly with the back of
a fork. Ensure that the cookies are well
spaced to allow for spreading.
5. Bake in oven for about 10 minutes or until
golden. Do not overcook. Transfer cookies
to wire racks to cool; repeat with remaining
cookie dough.
Chocolate Chunk Muffins Makes 6
1 cup self raising flour
¼ cup plain flour
¼ cup cocoa powder
½ cup chocolate chips
½ cup firmly packed brown sugar
1 egg, lightly beaten
¾ cup milk
½ cup vegetable oil
1. Preheat compact oven to 180°C. Place
wire rack on the bottom shelf. Grease a six
hole, ¹⁄³ cup capacity muffin tray.
2. Combine all ingredients in a large bowl
until just mixed. Divide mix into muffin
holes.
3. Bake in oven for about 16 minutes or until
cooked when tested. Cool on a wire rack.
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