Orange Yoghurt Date Cake
Sift 2 1/2 cups plain flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a bowl. Stir 2 tablespoons of this mixture into 1 1/4 cups pitted and diced dates in a small bowl. Cream 250 grams butter and gradually beat in 3/4 cup of castor sugar. Beat in 2 eggs (one at a time) until light and fluffy. Stir 1 teaspoon bicarbonate of soda into 1 cup natural yoghurt and add this to the butter mixture alternately with sifted flour mixture. Add 1 teaspoon vanilla, dates, grated rind of 2 oranges and mix well. Place into a greased 25cm cake tin and bake in a slow oven for 1 - 1 1/2 hours or until cooked when tested. Boil juice of 2 oranges with 1/2 cup castor sugar. When cake comes out of the oven, pour the syrup over and leave to cool in tin.
Orange Pistachio Cake
Put two whole oranges in saucepan and cover with cold water. Bring to boil then simmer for 45 minutes or until soft. Drain and cool, then remove pips and cut into quarters. Process in a blender until pulpy. Beat 6 eggs and 1 cup castor sugar until creamy then add orange pulp, 2 cups almond meal, 2 teaspoons orange blossom water, 1 teaspoon baking powder and 1/2 cup chopped pistachios. Stir well and spoon into a greased and lined deep springform cake pan (22cm base). Cook for approx 1 hour in a moderate oven or until cooked when tested. While cake is cooking, combine 1 cup castor sugar and 1/2 cup water in a saucepan, gently heat until sugar dissolves. Add 1 teaspoon of orange blossom water and simmer for about 5 minutes. Add 1/2 cup chopped pistachios. When cake is cooled, place on a cake and pour over the syrup.
Orange and Almond Cake
Put two whole oranges in saucepan and cover with cold water. Bring to boil then simmer for 45 minutes or until soft. Drain and cool, then remove pips and cut into quarters. Process in a blender with 1/4 cup of cooking liquid until smooth. Beat 5 eggs and 3/4 cup castor sugar until thick, fold in orange puree, 2 1/2 cups almond meal and 1 teaspoon baking powder. Pour into a greased and lined springform cake pan (22cm base). Cook for 1 hour in moderate oven or until cooked when tested. Combine 2/3 cup honey, 1 cup orange juice and thinly sliced rind of 2 oranges in a small pan. Bring to boil and simmer for 10 minutes. Remove rind from pan, use to decorate top of cake. Drizzle syrup over cake.
Lemon Coconut Squares
Place 1/2 cup condensed milk and 125 grams butter in a small saucepan, heat until butter has melted. Crush 250 grams plain sweet biscuits (any type will do), add grated rind of 1 lemon and 1 cup dessicated or shredded coconut and mix well. Add condensed milk/butter mixture to biscuit crumbs, mix together and press into a greased 30cm x 20cm slice tin, refrigerate for 1 hour. Combine 2 cups icing sugar, 3 tablespoons lemon juice, 15 grams soft butter and mix well until smooth and ice top of slice. Sprinkle with dessicated or shredded coconut. When icing set, cut into squares.
Lemon Coconut Pie
Blend 2 tablespoons coconut milk powder with 2 tablespoons warm water, then stir in 400 g sweetened condensed milk, 1/2 cup lemon juice, 1 tablespoon lemon rind and 2 egg yolks (retain egg whites to make topping). Place a purchased frozen sweet shortcrust pastry case on oven tray and fill with mixture (or if you have time, make your own pastry case). Bake in slow oven for about 30 munutes or until filling is just set. Beat the 2 egg whites until stiff. Gradually beat in 2 tablespoons castor sugar and continue beating until glossy. Spoon meringue over filling, return to oven for 10 minutes or until meringue is set and lightly browned.
Lemon Polenta Cake with Lemon Mascarpone
Beat 250 grams butter, 2 tablespoons lemon rind and 1 cup castor sugar until light and fluffy. Beat in 3 eggs (one at a time), then stir in 1/3 cup lemon juice, 2 cups almond meal, 3/4 cup polenta and 1 teaspoon baking powder. Spread into a greased and lined deep springform cake pan (22cm base). Cook in a moderate oven for approx 1 hour or until cooked when tested. Stand in pan for 10 minutes then turn onto a wire rack to cool completely. Whisk 250 grams mascarpone, 1/2 cup castor sugar, 2 teaspoons grated lemon rind and 1 tablespoon lemon juice until well combined. Serve cake dusted with icing sugar with mascarpone on the side.
Grapefruit infused Gin
Remove rind from Grapefruit (make sure all pith removed) and place in a bottle of gin. Keep in the booze cupboard for as long as possible (at least a couple of months) to let the grapefruit oil infuse into the alcohol before serving over crushed ice (maybe with a little soda or tonic water). Mmmmmm!
Grease and line a 22cm base springfrom cake tin. Sift 1 1/2 cups plain flour, 2 teaspoons baking powder and 1/2 teaspoon salt into a large bowl. In another bowl, combine 1 cup plain yoghurt, 1 cup sugar, 3 eggs, finely grated zest of 1 grapefruit and 1/2 teaspoon vanilla essence. Slowly mix the dry ingredients into the wet ingredients, then fold in 1/2 cup vegetable oil until well combined. Pour into cake pan and bake for about 50 minutes in a moderate oven or until cooked when tested. While cake is cooking, combine 1/3 cup grapefruit juice and 1 tablespoon sugar in a small pan and heat until sugar dissolves. Pour the syrup over the cake and allow to cool. When cake and syrup cooled, combine 1 cup pure icing sugar with 2 tablespoons grapefruit juice to glaze top of the cake.
Grapefruit and Meringue Dessert
Combine 3 egg yolks (retain egg whites for topping), 1/2 cup castor sugar, 1/2 cup grapefruit juice and 60 grams butter and mix until well combined. Spoon into 6 small ovenproof dishes and bake until just set. Beat the egg whites with electric mixer until soft peaks form. Gradually add 3/4 cup castor sugar, beating until sugar dissolves and meringue is thick and glossy. Spoon meringue over grapefruit mixture and return to oven for about 10 minutes or until meringue is set and lightly browned.