Easy Meals

200g (7oz) caster sugar

6 eggs

1 tsp baking powder

23cm (9in) diameter spring-form/loose-bottomed cake tin

* First steam the orange halves for 30 minutes, in a steamer or in a metal sieve covered with foil and set over a saucepan of simmering water.

* Meanwhile, preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with a disc of baking parchment and grease the sides with butter.

* Once the oranges have finished steaming, remove from the steamer or sieve and discard any remaining pips. Place the steamed oranges in a food processor with the remaining ingredients and whiz for 2 minutes or until smooth.

* Tip the mixture into the prepared tin and bake in the oven for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to stand in the tin for 10 minutes before transferring to a wire rack to cool.

© Heather Favell

Orange and almond cake (#ulink_8dcb24d7-8e17-538d-997e-1610dcdea181)

Fresh from the oven, this rich almond cake is drenched in a sweet citrus syrup, making it fantastically moist and full of flavour. Being so moist means it will keep, covered, for up to a week. The cake is delicious on its own or with a dollop of Greek yoghurt.

Serves 6–8 (v)

PREPARATION TIME

10 minutes

COOKING TIME

1¼ hours

200g (7oz) butter, softened and diced

275g (10oz) caster sugar

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon

5 eggs

350g (12oz) ground almonds

For the syrup

Juice of 2 oranges and 1 lemon

75g (3oz) caster sugar

23cm (9in) diameter spring-form/loose-bottomed cake tin

* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the tin with a disc of baking parchment and grease the sides with butter.

* Using an electric food mixer or hand-held electric beater, cream the butter until soft. Add the sugar and lemon and orange zest and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, before stirring in the ground almonds.

* Tip the mixture into the prepared tin and bake for 55–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10–15 minutes before transferring to a plate or cake stand.

* While the cake is cooling, make the syrup. Pour the orange and lemon juice into a saucepan, add the sugar and bring to the boil, stirring to dissolve the sugar. Boil for about 10 minutes or until the liquid has thickened to a syrupy consistency.

* Make 10–15 skewer incisions in the top of the cooled cake, then gradually pour the boiling syrup over the cake so that it absorbs the syrup evenly and becomes deliciously moist. Cut into slices to serve.

Gluten-free chocolate and orange polenta cake (#ulink_5f326c06-4bd9-5e9f-8861-ffbf1b66f9bc)

This cake has no flour (hence no gluten), making it light and moist. The polenta gives it a slight crunch. I like to have a slice of this cake with tea – if I can stick to just one slice, that is …

Serves 6–8 (v)

PREPARATION TIME

20 minutes

COOKING TIME

35 minutes

200g (7oz) dark chocolate, broken into pieces, or dark chocolate drops

100g (3½oz) butter

5 eggs, separated

225g (8oz) caster sugar

75g (3oz) fine polenta

Finely grated zest of 1 orange

Icing sugar, for dusting

25cm (10in) diameter spring-form/loose-bottomed cake tin

* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the cake tin with a disc of baking parchment and grease the sides with butter.

* Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and leave to cool slightly.

* Meanwhile, place the egg yolks in a large bowl or in an electric food mixer. Add 150g (5oz) of the caster sugar and whisk in the mixer or using a hand-held electric beater for about 5 minutes or until light and fluffy. Tip into the chocolate mixture and carefully fold in.

* Wash and dry the bowl and the whisk attachments of the mixer or hand-held beater, then whisk the egg whites until they form soft peaks. Add the remaining sugar and continue to whisk meringue mixture for another 5 minutes or until stiff and white.