Gabriel’s Orange Cake

Cook Time 40 Minutes

Servings 8


100g softened butter
20ml lemon olive oil
120g caster sugar
2 large eggs
1 orange, finely grated zest and juice 
120g self-raising flour, sifted
1 cup cream, whipped
400g raspberries
icing sugar, for dusting


Preheat the oven to 180°C.
Using a whisk, cream the softened butter, olive oil and sugar for a few minutes. 
Beat in the eggs, orange zest and orange juice, then fold in the sifted flour. Take care not to over-mix it. 

Carefully pour the mixture into the prepared cake tin.  Tap the tin lightly to distribute the mixture evenly and, if necessary, flatten the top with a spatula.
Bake in the preheated oven for about 20-25 minutes. Remove from the oven and wait 5 minutes before turning the cake out onto a rack to cool.

Just before serving, pipe small mounds of cream on top of the cake, using a plain 1cm nozzle. 
Top with raspberries and dust with icing sugar. Bon appetit!


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