Orange and cranberry ricotta cake

2 oz / 50g of dried cranberries (can use sultanas)
8 oz / 200g caster sugar (use vanilla sugar if poss)6 oz / 150g softened butterthe finely grated zest and juice of one orange (or lemon)3 large free range eggs, separated10oz / 250g ricotta cheese8 oz / 200g self raising flour1 tsp baking powdericing sugar for dusting


Place the cranberries in a small saucepan and cover with water.  Bring to the boil, then reduce the heat and simmer for about 10 minutes.  Drain and allow to cool. Meanwhile, preheat the oven to 180*C/350*F/ gas mark 4.  Grease and line the bottom of an 8 inch spring form cake tin.

Rub the orange zest into the sugar, then add the butter and cream until light and fluffy.  Beat in the egg yolks and then the ricotta, to obtain a smooth mixture.  Add the cranberries. Fold in the flour and baking powder.

In a separate bowl, whisk the egg whites until stiff.  Stir 1/4 into the cake mixture and gently fold in the rest until thoroughly mixed, then spoon into the tin.  

Bake for just over an hour or until a toothpick inserted in the centre comes out clean.  The crust will be cracked on the top and nicely golden. Cool in the tin for a few minutes before removing to a rack.  Dust with icing sugar before serving. 

Orange Choc Chip Cake

6oz butter or marg
6oz caster sugar
3 eggs
8 oz self-raising flour
8oz chocolate chips (milk or dark)
1 orange
orange oil (optional)

icing sugar
cocoa powder


Line and grease a reasonably deep 7 or 8 inch cake tin. Cream the butter and sugar, add the eggs, fold in the flour and choc chips. Zest the orange (quickest way to do this is with a potato peeler) and add the zest to the cake mixture. Then halve the orange and squeeze one half of the orange juice into the cake mixture. For added orangeyness (recommended), add a few drops of orange oil.

Spoon into the tin and bake for 1 hour 15 mins on about 180C (a bit less in a fan oven).

When the cake is cool, mix a few spoonfuls of cocoa powder, several spoons of icing sugar, and the remaining juice from the orange, to make choc-orange icing. Spread over the cake, and leave to set.

Lemon squash

1 orange
3 lemons
3 pints of water
4 lbs sugar (or less?)
2 oz (50g) citric acid (or less)
1 oz (25g) tartaric acid (or less)

1. Put the sugar and salts in a large plastic bowl
2. Pour boiling water onto the sugar and salts
3. Stir till dissolved.
4. Grate the rind of the fruits.
5. Squeeze the fruits and add the juice to the bowl
6. Leave overnight.
7. Strain into a jug and pour into bottles using a funnel

Ordinary bottles will do, but make sure they are well cleaned. Screw the tops on.

Use as squash, diluting with water. It keeps well.

Choc Orange Bars

Ingredients:
For the bottom:

4 ozs butter
2 ozs granulated sugar
4 ozs Self Raising Flour
3 ozs rolled oats
2 rounded teaspoons of cocoa powder
pinch of salt

For the icing:

4 ozs icing sugar
2 rounded teaspoons of cocoa powder
About 2 dessertspoons of undiluted orange squash or orange juice

Method
Melt the butter in a saucepan. Weigh up the dry ingredients together and add them to the hot butter. Mix well.
Grease a 7 inch square sandwich tin.
Press the mixture into the tin.

Bake for about 25 minutes in a moderate oven, 368º F, 185ºC, Fan oven 175-80.

Now make the icing. Sieve the icing sugar and cocoa into a small basin. Mix to a coating consistency with not much orange squash/juice. Orange squash gives a better flavour. If using orange juice, add about four drops of orange oil if available.

Spread the icing over the hot cake.

When almost cold, cut into fingers.