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Cover: Make your cake…and eat it

Recipes with vanilla

07Apr 12

Orange Cake with Strawberries and Cream

Orange cake with strawberries and creamThis light and fruity orange cake with strawberries and cream is the perfect dessert to serve on a hot summer afternoon.  The orange rind gives it a subtle citrus flavour which is counterbalanced perfectly by the strawberries and cream.


  • 4 egg whites, beaten
  • 110g butter, softened
  • 145g cake flour
  • 2tsp baking powder
  • 200g granulated sugar
  • 1/3tsp salt
  • 4tbsp orange juice
  • 185ml buttermilk
  • 1tbsp grated orange rind
  • Icing sugar for dusting
  • 1tsp vanilla extract
  • 500g strawberries, chopped
  • 150g granulated sugar
  • 100ml double cream



  1. Preheat the oven to 175ºC.
  2. Grease and flour or line a cake pan with baking parchment. Set aside.
  3. With an electric mixer on medium speed, blend the butter and sugar until light in colour.
  4.  Add 2 tablespoons of the orange juice, the rind and the vanilla. Blend well.
  5. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the buttermilk. Mix just until blended.
  6. Fold the batter mixture into the beaten egg whites. Pour into the prepared pan.
  7. Bake for 45 to 50 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire cooling rack.
  8. While the cake is baking, prepare the strawberries by mixing the chopped strawberries with 150g of granulated sugar.  Stir well to make sure all the fruit is coated in sugar. Set aside for 20 minutes so that the berries release their juice.  Mix with the double cream and refrigerate until the cake is done and cool.
  9. Pour 2 tablespoons of orange juice on top of baked cake.
  10. Cool cake in the pan for 10 to 15 minutes.
  11. Remove from the pan and continue lettting it sit on the wire cooling rack until it reaches room temperature.
  12. Remove and discard the baking parchment, if necessary.
  13. Drizzle a heaping tablespoon or two of the strawberries and cream over the cake in whichever decorative pattern you choose.
  14. Coat any visible strawberries with icing sugar and serve immediately.  If you don’t plan on serving immediately, leave the strawberries until you do.
Note: Sometimes, I like cutting the cake in half horizontally and adding the strawberries and cream in the middle so as to have several layers of fruit.
(Want more orange cake recipes? I recommend this Easter cake with orange and marzipan.)


Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  6-8

Difficulty:  Medium

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04Apr 12

Poached Pineapple Upside-Down Cake

Pineapple upside down cakeLately I’ve been trying to get away from standard chocolate and white cake varieties and getting more into fruit-based cakes, like this almond cake with orchard fruits.  I guess I’m trying to fool myself into thinking they’re a bit healthier, which they are, albeit only slightly!  This poached pineapple upside-down cake is one of the more difficult ones I’ve tried and I have to admit that my first attempt didn’t turn out very well.  However, I gave it another try and it came out beautifully!  The poached pineapple offsets the brown sugar and pecans perfectly and its appearance is quite impressive too.

So arm yourself with patience and give this one a try. You won’t be disappointed with the result!


For the poached pineapple:

  • 5 fresh pineapple slices, poached and drained.
  • 400g granulated sugar
  • 200ml water
  • 50ml strained orange juice

For the sponge:

  • 200g granulated sugar
  • 6tbsp hot milk
  • 2 eggs, yolks separated from whites, whites stiffly beaten
  • 125g flour, sifted
  • 1tsp vanilla extract
  • 8tbsp butter
  • 200g brown sugar
  • 65ml pecans, chopped into small pieces
  • 5 maraschino cherries


  1. Preheat the oven to 180ºC.
  2. To poach the pineapple, stir the sugar and water together in a deep, heavy saucepan over medium heat until the sugar dissolves.  Use a dampened pastry brush to wipe down any stray sugar crystals that stick to the sides of the pan.  When the sugar has dissolved, bring the syrup to the boil.  Add the pineapple slices and simmer for 5 minutes.  Drain and set aside.
  3. Gradually add half of the granulated sugar and all the milk to the egg yolks, beating steadily.
  4. Thoroughly mix in the rest of the granulated sugar, the flour and the vanilla extract.
  5. Fold in the beaten egg whites.
  6. Melt the butter in a large frying pan (about 23cm in diameter) over medium heat.
  7. Add the brown sugar and blend well.
  8. Remove the frying pan from the heat and arrange the pineapple slices and pecans symmetrically on top of the butter and sugar mixture. Place one cherry in the middle of each pineapple slice.
  9. Cover these ingredients with the batter and place the pan in the preheated oven.
  10. Bake for 25-30 minutes or until a knife inserted into the centre comes out clean.
  11. Flip the cake out immediately onto a serving dish.
  12. Let the cake cool before serving.

Prep Time:  25 minutes

Cooking Time:  30 minutes

Serves:  8-10

Difficulty:  Difficult

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