Time to prep for First Communions

Chocolate, Ginger and Orange Cake
Easter is over and First Communion time is upon us again. Some of the best Communion days are when friends and family brings a favourite dish, e.g. a salad or a dessert, this makes the day much more enjoyable with everyone lending a hand and plenty of time for people to chat. The Chocolate, Ginger and Orange cake is a rich chocolatey gluten free cake and is wonderful served with vanilla ice cream. The salad I have chosen is the Beetroot and Apple Salad, it’s really easy and quick to made using fresh vegetables and Greek yogurt.

Easter is over and First Communion time is upon us again. Some of the best Communion days are when friends and family brings a favourite dish, e.g. a salad or a dessert, this makes the day much more enjoyable with everyone lending a hand and plenty of time for people to chat. The Chocolate, Ginger and Orange cake is a rich chocolatey gluten free cake and is wonderful served with vanilla ice cream. The salad I have chosen is the Beetroot and Apple Salad, it’s really easy and quick to made using fresh vegetables and Greek yogurt.

Beetroot and Apple Salad

1½lb Cooked Beetroot

4 Large Granny Smiths Apples, peeled

4oz Baby Spinach

4oz Mixed Seeds, e.g. Sunflower, Pumpkin etc.,

1 Tub Greek Yogurt

Toast the seeds in a dry pan for a few minutes until coloured.

Grate the beetroot into a bowl and then grate in the apples.

Now add in the spinach leaves and the toasted mixed seeds, next add in the Greek Yogurt and mix well to coat all the ingredients.

Serve straight away.

Chocolate, Ginger and

Orange Cake

2 Large Oranges

6 Eggs

7oz Ground Almonds

9oz Castor Sugar

4oz Cocoa Powder

1tsp Baking Powder

½tsp Bread Soda

2tsp Ground Ginger

1tbsp Fresh Ginger, grated

Icing Sugar, to decorate

Orange Zest, to decorate

Place the oranges into a saucepan of water and boil for 2 hours, making sure that they are always covered with water.

After 2 hours remove the oranges from the water and leave to cool.

Preheat the oven 170° and line the base of a 23cm spring form cake tin with greaseproof paper and grease the sides of the tin.

Cut the oranges into pieces and place into a food processor (remove the pips) and smooth to a pulp, place in a bowl and add in the sugar and mix together.

In a separate bowl whisk the eggs and almonds for 3 to 4 minutes, then add in the orange and sugar mix and combine well.

Mix together the cocoa, baking powder and bread soda and sift into the orange and almond mix, add the ground ginger and grated ginger and combine all the ingredients together well.

Place the mixture into the cake tin and bake in the oven for about 1 hour, check with a skewer to make sure the cake is done, if not leave it for a further 10 minutes.

Remove the cake from the oven when cooked and leave in the tin for about 15 minutes, remove from the tin and decorate with icing sugar and some orange zest.