This takes the cake

Anytime is a good time for cake. Make these simple ones today!

WALNUT PECAN LOAF

200g honey

330ml water

40g walnuts, roughly chopped 50g pitted red dates, chopped 35g pecans, roughly chopped 210g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda 1/2 tsp salt

Juice and grated zest of 1 lemon Grated zest of 1 orange

1 egg, lightly beaten

1/2 tsp vanilla essence

Preheat oven to 180°C. Grease and flour a 22cm by 12 cm loaf pan.

Combine water with honey, walnuts, pecans and dates in a saucepan. Bring to a gentle boil for 10-15 minutes. Remove from the heat and put aside to cool completely.

Mix flour with baking powder, bicarbonate of soda and salt in a mixing bowl. Stir in orange and lemon zest. Pour the mixture into the cooled honey mixture. Beat in the egg, lemon juice and vanilla. Combine the mixture thoroughly to mix.

Spoon batter into the prepared loaf pan and bake for 65-70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool before turning cake out of the tin.

LEMONY TEA LOAF

225g plain flour

1 tsp baking powder

1/4 tsp salt

175g castor sugar

130g butter

2 eggs

100ml fresh milk

25ml limoncino (lemon liquor) 2 tbsp orange juice

Grated rind of 1 lemon and orange Lemon syrup

50g castor sugar

2 tbsp water

Grated lemon rind of 1 lemon 50ml limoncino (lemon liquor)

Preheat oven to 180°C. Grease and flour a 22cm by 12cm loaf pan.

Sift together the plain flour and baking powder. Mix in salt. Set aside.

To prepare lemon syrup: Cook 50g sugar with 2 tablespoon water. Once it boils add lemon rind. Simmer over low heat for 5 minutes. Take saucepan off the heat and leave it to cool completely. Take a fork and remove the crystallised lemon rind and put aside. Add 50ml limoncino to the syrup. Stir to mix and set aside.

To make the cake: Cream butter and sugar till light and fluffy. Add eggs and continue to beat till well combined. Add a tablespoon of the flour mixture while beating the eggs.

Fold in remaining flour mixture gradually to combine. Stir in milk followed by the lemon liquor and orange juice. Add lemon and orange rind to mix.

Transfer batter to prepared tin and bake for 45 minutes or until a skewer inserted in the centre of cake comes out clean.

Once the cake is cooked use a skewer to poke holes liberally on the surface of the cake and while it is still hot drizzle the syrup over the top and allow cake to cool in the tin.

Top with the crystallised lemonrind.