Simple Orange Cake (with or without flour)

Very simple orange cake

Always use organic ingredients whenever possible

  • 3 small eggs
  • 1 orange - peeled, seeded and cut into small pieces
  • 200g of melted unsalted butter and more for greasing the tin
  • 300g caster sugar
  • 300g plain flour (or ground almonds, or half of each)
  • 1 tablespoon baking powder
  • 60ml of Cointreau
  • a good pinch of sea salt

Preheat the oven to 180 C and grease a banking tin with butter.

Sift together the dry ingredients; sugar, flour, baking powder and salt. 

Whisk together the eggs and sugar until light in colour and fluffy.

Fold in the flour, butter and add the orange and Cointreau.

Pour mixture into prepared cake tin and cook in the oven for 40-50 minutes, it's ready when its golden brown and a knife inserted into the cake comes out clean. 

Leave to cool for a couple of minutes before turning out. 

You can sprinkle it with icing sugar and some orange zest before serving. 


Courgette Cake

This is a super simple cake that you can whip up really quickly. It freezes well and is a very popular afternoon tea treat in my house. It is the EASIEST cake you'll ever make as the courgette melts into the batter making it a lovely moist cake that will keep for a couple of days. I especially love this cake as it doesn't require any accoutrements, no need for cream, icing, or butter- it tastes delicious all on its own!

110g or 1 cup grated courgette (roughly 1 courgette/zucchini)

175g  or 1 cup caster sugar

112ml or half a cup sunflower oil

2 small eggs

1/2 vanilla pod, scraped of seeds, or 1/2 tsp vanilla essence

165g, or 1 & 1/4 cup self-raising flour

¼ tsp baking powder

1/2 tsp cinnamon powder

1/2 tsp baking soda

½ tsp salt


Pre-heat your oven to 160C/320F/gas mark 5. Grease and line a loaf tin with baking parchment.

In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla. 

Sift the flour, baking powder, cinnamon, baking soda and salt into the wet mixture.

Pour mixture into the loaf tin. Bake for one hour, or until a skewer comes out clean when inserted into the middle of the cake.

Leave to cool and turn out.

If you want to make things a little more interesting (and indulgent!) you can add a delicious topping and centre. Simply split the cake in two and spread half the following into the middle, with the rest going on top. Add a few berries to finish:

For the centre and topping

250g (9 oz) tub mascarpone cheese

2-3 teaspoons vanilla extract

2 tablespoons icing sugar, sifted

250g of whipped cream

Berries for garnishing