Whenever I think of an orange cake, it takes me right back to my childhood when we used to gather for birthdays of each and every family member that could exist; sisters, brothers, cousins, uncles, aunts, grandparents, parents, you name it! And the sticky orange cake was there every time, with fresh oranges and candles on top. It was THE happy cake. So 2 nights ago, we tried to bring it back, and it was as tasty as I can remember!

Here’s what you’ll need:

For the Cake:

– 4 Eggs
– 220 grams Sugar
– 150 grams All-Purpose Flour
– 1 teaspoon Baking Powder
– 150 grams melted Butter
– 120 grams Almond Powder
– 1 teaspoon of Lemon Zest

For the Syrup:

– 225 grams Sugar
– 125 ml Water
– 2 Oranges, thinly sliced

How to make it:

1) Preheat the oven to 160 degrees Celsius

2) Make the Syrup:
Put the sugar and water in a saucepan and heat on low fire until the sugar dissolves
Add the orange slices and simmer for 10 to 15 minutes
Remove from fire and drain, preserving the syrup and putting them both aside

3) In a mixer bowl, beat the eggs and sugar for 8 to 10 minutes for the mixture to become very pale and triple in volume

4) On top of the mixture, sift the flour and the baking powder, then mix delicately with a spoon while raising the dough to keep air in the mixture

5) Add the butter, the almond powder and the lemon zest and mix again (with a spoon)

6) Prepare your mold with a baking sheet and press the sliced oranges at the bottom and on the sides, pressing gently so they don’t come off

7) Pour in the mixture and place in the oven for around 30 minutes or until a stick comes out clean

8) Take out of the oven, let it cool for about 10 minutes then turn the cake over and pour some syrup on top

Keep the rest of the syrup in case someone wants to add some more

Voila! 🙂 Happiness!

For any occasion, a homemade chocolate cake fits perfectly. Whether it’s a friend or family member’s birthday, or a simple invitation to dinner, it’s all you need. You can also make several small ones and make it a multi-layered chocolate cake. This recipe here will help you make a fluffy, not-so-heavy cake that will leave everyone satisfied. I personally made it twice in the last month for one of our friends’ birthday and also to welcome a little baby boy to the world!
So here’s what you’ll need:
For the cake:
– 5 Eggs
– 2 cups of Sugar
– 2 cups of cake Flour
– 200 g of unsalted Butter (softened)
– 1 tall glass of Milk
– 5 tablespoons of Cocoa chocolate powder
– 1 tablespoon of Baking powder
For the frosting:
– 200 g of dark chocolate
– Light fresh cream
– 2 tablespoons of cornstarch
For the material:
– A mold of your choice. I chose a relatively small one for the purpose of making a multi-layered cake
– A spatula for the frosting
– Icing writing, if you wish to write something on your cake

How to make it:
1) Separate egg whites and egg yolks and set them aside
2) In a bowl, mix the milk and the cocoa powder, then add the flour and baking powder
3) In another bowl, beat the butter and sugar until smooth, then add the egg yolks and beat again until the mix is homogeneous
4) In a third bowl, beat the egg whites (with a pinch of coarse salt to remove the egg smell) until they look like snow

5) Add the chocolate mix to the butter and sugar mix and beat

6) Then gently fold the egg whites into the whole mixture

7) Now here, you have to options:
If you wish to make a single-layered cake, pour the whole mix into a greased mold (click here to see how to grease a mold), and cook in the oven at a maximum temperature for 30 minutes or until a stick comes out clean.
If you wish to make a multi-layered cake, pour half of the mixture into the mold and bake. Then pour the second half and bake.
8) Make the frosting:
    Melt the 200 g of dark chocolate in a bain-marie (click here to see how)
    Once the chocolate is melted, add the cream, then the corn starch and mix well until they are all             combined
9) For a single layer cake: (skip to step 10 for the multi-layered cake)
Once the cake is out of the oven, wait for it about 30 minutes to cool and add the frosting on top and on the sides, then decorate with the toppings of your choice. You can either write something on it with icing tubes, or decorate it with fruits of your choice – I chose raspberries and blueberries for their great and vivid colors.
10) If you choose to make a multi-layered cake:
Once both cakes are out of the oven and have cooled down, first cover the base cake with frosting, then add the second cake on top and cover them both with frosting. you can also separate them with raspberries, then cover the top with the toppings of your choice.
Also, great news!! If you’re too busy at work and don’t have time to make it, you can order your cake from Breadonbutter! Just email me at: lynnbedran@gmail.com for more details 🙂
A carrot or banana cake is always a good idea. It’s dry and lasts a week. You can have it for breakfast, for a snack, offer it to people who are visiting, or even better, you can dip it in your black coffee and enjoy the perfect taste. 
I got this carrot cake recipe from my childhood. That’s why I use this red cup for measurements.
What you’ll need:

– 2 cups of all-purpose flour
– 2 cups of sugar
– 4 eggs
– 1/2 a cup of cooking oil
– 1 cup of milk (I used Soya Milk here)
– A pinch of vanilla
– 2 teaspoons of baking powder
– 4 grated carrots
– 2 teaspoons of rhum or whisky (to remove the smell of eggs and give the cake a little additional flavor)

How to make it:

1) Break the eggs into a bowl, and beat

2) Add the sugar and beat

3) Add the carrots to the eggs and sugar and beat

4) Add the flour and milk, and beat

5) Add the rhum (or whisky) and beat

6) Add the baking powder, vanilla, and beat, then add the cooking oil while still beating

7) Butter and flour your cake mold (see pictures below for steps to flour and butter a mold)

Step 1: Get butter and flour

Step 2: Spread the butter on the mold

Step 3: Spread the flour on the mold and remove the excess

It should look like this

8) Put the cake in the oven 15 minutes on high fire (220 degrees celsius), then 30 minutes on low fire (130 degrees celsius)

And there you go:

Ask me where should all the rum go, my answer is simple. In a cake. In a succulent, moist and mouthwatering Baba au Rum that I baked on Saturday and that didn’t last until Sunday night. The recipe I got was one I found a long time ago, when I was only 14. My passion for food and cooking had just started then, and this cake was the first I ever baked. My tasters were my parents, my little sister, and my grandparents, and they all loved it. Twelve years later, my soon-to-be husband agreed. They had only one request, more rum and that’s because rum lovers won’t ever tell you there is too much rum in something; thus follow me for an easy and oh-so tasty Baba au Rum recipe.

What you’ll need:

For the cake:

– 40 cl of rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)
– 8 eggs
– 16 tablespoons breadcrumbs
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder

For the Syrup:

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl of rum

How to make it:

1) Beat the eggs, sugar, vanilla and lemon zest together in a bowl

2) While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth.

3) Pour into a buttered and floured mold and place in the oven for 30 minutes.

HINT: Do not open the oven to check on the cake as it will immediately deflate! 
4) Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum.
5) When the cake is out of the oven and while it is still very hot, start pouring the syrup all over it until you no longer have syrup in the saucepan.
TIP: Pouring the syrup over the cake while it’s still hot will ensure a fluffy and moist dessert
Now let the cake completely cool and serve!
You can decorate it with pineapples, fresh cream or anything you like. I chose not to do it to keep the full taste of it.