Treat your family and friends to the delicious cakes created by Chef Charlie Andrews. He’s the master of the sweet treat, and you can have all the deliciousness at your fingertips with these easy-to-follow recipes.
Lemon and Blueberry Bundt Cake
This summery cake is perfect for afternoon tea, or as a special dessert. The combination of tart lemon and sweet blueberries creates a flavour sensation.
Ingredients
- 225g butter
- 225g caster sugar
- 4 eggs
- 2 lemons (zest and juice)
- 225g self-raising flour
- 100g blueberries
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and flour a 20cm bundt tin.
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time and beat until combined.
- Add the lemon zest and juice and mix to combine.
- Sift the flour into the batter and mix until just combined.
- Fold in the blueberries.
- Pour the batter into the tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack.
Nutritional Information
Per serving of 12:
- Calories: 345
- Fat: 15.5g
- Carbohydrates: 45g
- Protein: 5g
Tips
- For a more intense lemon flavour, add a teaspoon of lemon extract to the batter.
- You can use frozen blueberries, but make sure to thaw them before adding to the batter.
- To make a glaze, mix together 2 tablespoons of lemon juice with 100g of icing sugar.
Notes
This cake will keep for up to 3 days in an airtight container.
Serving Suggestions
Serve this cake with a dollop of cream or a scoop of vanilla ice cream.
Frequently Asked Questions
- Q: Can I use frozen blueberries?
- A: Yes, you can use frozen blueberries, but make sure to thaw them before adding to the batter.
- Q: Can I make a glaze for the cake?
- A: Yes, mix together 2 tablespoons of lemon juice with 100g of icing sugar.
- Q: How long will this cake keep?
- A: This cake will keep for up to 3 days in an airtight container.
Chocolate Orange Cake
This chocolate orange cake is the perfect combination of rich chocolate and tangy orange. It’s great for a dinner party, or for a special occasion.
Ingredients
- 225g butter
- 225g caster sugar
- 4 eggs
- 1 orange (zest and juice)
- 225g self-raising flour
- 50g cocoa powder
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and flour a 20cm round cake tin.
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time and beat until combined.
- Add the orange zest and juice and mix to combine.
- Sift the flour and cocoa powder into the batter and mix until just combined.
- Pour the batter into the tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack.
Nutritional Information
Per serving of 12:
- Calories: 340
- Fat: 15.5g
- Carbohydrates: 45g
- Protein: 5g
Tips
- For a more intense orange flavour, add a teaspoon of orange extract to the batter.
- You can use dark or milk chocolate for this recipe.
- To make an orange glaze, mix together 2 tablespoons of orange juice with 100g of icing sugar.
Notes
This cake will keep for up to 3 days in an airtight container.
Serving Suggestions
Serve this cake with a dollop of cream or a scoop of vanilla ice cream.
Frequently Asked Questions
- Q: Can I use dark or milk chocolate?
- A: Yes, you can use either dark or milk chocolate.
- Q: Can I make a glaze for the cake?
- A: Yes, mix together 2 tablespoons of orange juice with 100g of icing sugar.
- Q: How long will this cake keep?
- A: This cake will keep for up to 3 days in an airtight container.