The Hummingbird Bakery cookbook was the first bakery book that really inspired me. Their Strawberry Cheesecake Cupcakes are a delight.
This recipe came from a desire to experiment with that recipe. They’re sweet, fruity and unusual.
Twenty minutes, plus about half an hour to decorate depending on how artistic you are – or if like me you get bored half way through
Less than half an hour.
Oreo Pound Cake is a brilliant birthday cake, it’s not as heavy as a chocolate cake, but it’s more interesting than a sponge cake would be. Supposedly, it lasts well, but it’s never stuck around long enough for me to test that theory.
Half an Hour before, forty minutes to decorate
2 Cups self-raising flour
1 Cup margarine/butter/cake fat substitute of choice
1 1/2 Cups Caster sugar
1/2 tsp salt
5 Medium eggs
1 tsp Vanilla flavouring
1 Cup crushed oreos
Mini oreos to decorate. Or big oreos. Whatever you prefer/haven’t already eaten.
1) Preheat the oven to 160 C.
2) Grease or line a large cake tin, 6 inch diameter.
3) Cream the butter, sugar and vanilla flavouring in a medium sized mixing bowl.
4) Gradually sift in the flour and salt.
5) Add the eggs one at a time, folding them in.
6) Stir until the mix is of an even, smooth consistency.
7) Add the crushed cookies, mix well.
7) Pour into the tin and bake for one hour, or until the knife comes out clean.
8) Turn out onto a wire rack to cool for about half an hour and decorate with a butter icing and the remaining oreos.