Olive Oil & Orange Loaf

3 Eggs

150g Caster Sugar

Zest & Juice of one medium Orange

150ml Olive Oil

100ml Milk ( Lactose Free )

200g Plain Flour

1tbsp Baking Powder

                  Serves 8 - 10

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This delicious, light cake, made with Olive Oil and Orange takes you right to the Mediterranean.

Preheat your oven to 200oC/Fan180oC/Gas 6

Line a large loaf tin with a loaf liner or greaseproof paper.

Whisk together the eggs, sugar and orange zest until light and airy

Continue to whisk and add the olive oil, bit by bit, followed by

the orange juice and milk.

Sift together the flour and baking powder and add, in 3 batches, to the cake batter

gently folding each batch until all is combined.

Pour the cake batter into your prepared loaf tin and bake for 45 - 50 minutes

Check your loaf is ready by inserting a skewer in the centre, if it comes out clean it is ready to come out of the oven.

Allow to cool in the tin for 10 minutes before removing to cool completely.

Or, as I prefer it.......Enjoy, still warm, with an optional dollop of natural yogurt

Note * I use Arla Lactose Free products in place of full dairy produce where I can, this loaf can easily be enjoyed by anyone living with a lactose intolerance.

Summer Fruits Flapjack

Pre heat oven to 190oC/170oC Fan

Line a baking tray with grease proof paper

Gently heat your frozen berries until soft, remove from the heat and mash a little but leave some lumpy bits.

Leave to cool

Put the butter, golden syrup and sugar into a large pan and cook on a low heat until the butter has melted, remove from the heat and stir in your oats, make sure they are thoroughly combined.

Put half the oaty mix into the tray and firm down well.

Pour any excess liquid from your cooled fruit and add the thick fruit mixture to the tray, add the remaining oats on top and press firmly into the tin.

Cook in your preheated oven for 20mins or until golden.

Allow the flapjack to cool in the tray for 10mins before removing to a wire rack to cool completely.

Slice into 12 equal portions and serve.

For ultimate yumminess store in the fridge for a cool, zingy treat!

600g frozen summer berries

250g unsalted butter

4tbsp golden syrup

100g dark soft sugar

500g oats

Dutch Apple Cake

Few cakes are more welcoming on an Autumn picnic or winter tea table than this lightly spiced apple cake.

Sprinkled with brown sugar and cinnamon it makes good use of any windfalls. Delicious served warm with a drizzle of cream.

The first cake my son brought home from cooking class at school, we've been making it ever since.

100g caster sugar

100g soft margerine

2 large eggs

100g self raising flour

1 eating apple

1tsp cinnamon

2sp soft brown or demerara sugar

Pre heat oven to 180oC/gas 4/fan160oC.

Line and grease a 20cm round cake tin

Cream together your sugar and margerine until light and fluffy.

In a separate bowl beat your 2 eggs with a fork.

Add the eggs a little at a time to the margerine and sugar, mixing all the time to combine.

 

Sieve in the flour and baking powder, mix well.

 

Pour the mix into the prepared tin, core and slice your apple and arrange over the top of teh cake mix, finally sprinkle with the cinnamon and brown sugar.

 

Pop it in the oven and bake for around 20 minutes, it should be golden brown and springy to the touch.

 

Allow to cool in the tin for a couple of minutes before turning out to cool on a wire rack.

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All photos by The Picnic Patch   Lincolnshire UK