Marmalade Sponge Traybake

I made this as a midweek lunchbox filler as I had bought a huge jar of marmalade for £1 and even I can't eat that much (all right, I can but lets keep that between us, ok?) Despite that and the orange juice it doesn't actually taste that orangey. I was going to put a syrup topping on but lost interest when the middle collapsed as I tried to get it out of the tin too early, so totally my fault! The recipe is from Gorgeous Cakes (again!) and is the base for the Heart of Gold cake.

Marmalade Sponge Traybake

180g unsalted butter, diced
180g golden caster sugar
3 eggs
5 tbsp orange juice
250g self raising flour
100g marmalade

• Preheat oven to 160 fan/Gas mark 4/180c and grease a 23cm round or similar sized rectangular tin.
• Cream the butter and sugar together until pale, then incorporate the eggs and juice. Don't worry if the mix appears curdled. Stir in the flour and then the marmalade.
• Pour into tin and smooth the surface and bake for 50 minutes until skewer comes out clean.
  
• Leave to cool in the tin then cut into squares.
  

Jaffa Drizzle Loaf

Another loaf cake, I seem to be making a lot of them lately! This recipe is from BBC Good Food, a few of the Damsel girls were making it and I'm a big copycat so couldn't help myself. I made one for us and one for a Damsel I went to visit. I didn't manage to get the chocolate drizzly bits on either of them, the first because Mr AG pleaded with me not to *cough* FREAK *cough* and the second because it wasn't cool in time. Still lovely without.

Jaffa Drizzle Loaf

• 140g butter, softened
• 200g self-raising flour
• 1½tsp baking powder
• 200g golden caster sugar
• 3 large eggs
• 6 tbsp milk
• finely grated zest 1 large orange

To finish

• 3 tbsp orange juice
• 50g golden caster sugar
• 50g dark chocolate

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Orange muffins

These went so quickly I only have a half-eaten one to show you! The recipe is from a fellow Damsel, who being Kiwi, bakes using measuring cups so I finally relented and bought some. I was very dubious at first about processing a whole orange. It didn't seem quite 'right' somehow, whizzing up the bit you aren't meant to eat. I changed my mind though when I tried some made by the lady herself (who is a fab hostess btw) I think they would also taste great with cranberries, I'll try that next time.

Orange muffins

Makes 12

1 whole orange
1/2 C orange juice (more if you're not using butter)
1 egg
1/2 C chopped dates or sultanas
125g melted butter (optional)
1/2 C wholemeal flour
1 t baking powder
1 C plain flour
1 t baking soda
3/4 C sugar

Cut orange into pieces and remove pips. Place in a food processor with the juice, blend until finely chopped. Drop in the egg, fruit and butter and blend briefly.

Sift dry ingredients into a bowl, add sugar and pour over orange mixture. Stir till just combined, spoon into greased muffin tins.
Bake at 190/Gas 5 for 15 - 20 mins

I saw one!!!

This, for the uninitiated, is a KitchenAid Artisan in Tangerine. I have wanted one sooo much and for so long and it is untrue. I've only ever seen that colour on the internet and because of it's hefty price tag it just remained in my top 10 things to daydream about getting for my 30th birthday. I occasionally ogle the red, cream, silver and purple ones I see out and about but they don't quite do it for me in the same way as the orange one does. Orange is my favourite colour and features heavily in my house.

I called into a cookshop today to get some cake boards and It was there, right in front of me. I think I might have cried a bit, like I'd seen a newborn lamb or something. (Yes, I am mad, thought you'd have noticed by now) The man was a bit offhand with me and my paltry £1.80 worth of purchases but as soon as I started asking him about £296 mixers he was more personable (funny that!) Then he said something that made my heart sink. 'Yeah, these old colours are on special offer till they sell through then when they new colours come in they will be £349' OLD COLOURS!!! DISCONTINUED!! NOOOOOOOOO!

I'm not 30, I'm 28.
It's not Christmas yet, and even so it's a big ask from the fella in red (Santa that is)
I haven't got a spare £300 lying around.

It's now or never. If my arms hadn't been full of bags and 20lbs of baby I'd have probably had my credit card out quicker than you could say 'Your husband is going to kill you'. So I just went home. Boo hoo.