My daughter’s first cake
I have written a lot of times about my mother and some memories I have shared with you relating to cooking with her. I am hoping that one day my daughter, Evangelia (we call her Elia) will also have some good memories whenever she is helping me out in the kitchen. That does not happen very often as she does not have much free time from her lessons and she doesn’t know a lot about cooking but I am hoping to gradually make her love cooking as I do.
Last Monday and Tuesday the schools closed because of the snow and she did not have many lessons to study. On Monday she was bugging me all the time to bake a cake and I told her “Why don’t you attempt to make one yourself”. At the beginning she hesitated and was afraid that she would not succeed in making it and when I told her that I would help her if she needed something then she agreed.
She liked the idea and I gave her the simplest recipe I have for cakes. Infact it was the first cake I also made and learned from my mother and the only thing I changed from the original recipe was to add orange liqueur instead of brandy.
I asked her if I could take a photo of her while she was preparing it but she threatened that she would quit if I dared to post her photo on the internet. Well I respected her wish and you will see only the cake.
This is my entry for the theme-based monthly photography event hosted by Jugalbandi and this month’s theme is Flour.
Elia’s Orange and Chocolate Cake
- 500 grams of self raising flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 ½ cups of butter or margarine
- 2 cups of sugar
- 5 eggs
- 1 cup of milk
- ¼ cup orange liqueur
- 1 spoonful of orange zest
- 1 teaspoon orange extract
- 3 – 4 spoonfuls of cocoa
- 1 – 2 spoonfuls of milk, if needed
- ½ cup of ground almonds
Preheat oven to 180 degrees C and place rack in centre of oven. Butter or spray with a pan spray, a ring tin. Set aside while you prepare the batter.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don’t worry as the batter will come together again after you add the flour mixture. Add the orange extract, orange zest and orange liqueur and beat until incorporated.
Add the flour mixture and milk, a little at a time, and mix just until incorporated. Pour ¾ of the batter into the prepared pan. In the remaining batter add 3 – 4 spoonfuls of cocoa and beat again, adding a spoonful or two of milk, if needed. Add on top of the other batter and smooth the top. Sprinkle almonds on the top.
Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.