Orange Ricotta and Almond cake

250g butter
250g caster sugar
75g ground almonds
100g plain flour
1 pinch baking powder
4 large eggs, beaten
100g ricotta
the grated zest and the juice of unwaxed 2 oranges. ( I used blood oranges)
icing sugar
a shallow 23cm-9inch cake tin, greased and lined, or a similar silicon mould..
Preheat the oven to 180C

Beat the butter and sugar together until pale and fluffy. Mix the almonds and flour together.
Add the eggs one at a time, beating in between. Add the orange zest from one of the oranges and a third of the almonds and flour, then beat slowly until the dry ingredients are incorporated, then add the second, and then the third batch of almonds and flour, It is important to do this gradually, so that the cake is light.
Lastly, slowly mix in the juice of one of the oranges and the ricotta . Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out on to a plate. Make up a runny icing with the juice and zest of the other orange, adding icing sugar until you get a consistancy you are happy with. My icing was an interesting day -glow pink from the bloody orange. Pour over the cake whilst still warm, making little holes with a fork so that it soaks in, then leave to cool.

Mango, raspberry and orange smoothie

I got a free bag of frozen mango chunks with a supermarket promotion. I wouldn't usually buy them, but they proved ideal for smoothies, as they cool the drink down without having to use extra ice. The smoothie is a really pretty sunset orange colour

1 bag of frozen mango chunks
1 orange ( I used a blood orange)
1 handful of raspberries

Peel the orange and blitz in a blender with the other ingredients until smooth. Enjoy!

Orange Ginger Muffins

This recipe was adapted from an allrecipes recipe I found...If you haven't got american cup measurements - you so need to get some! they are really easy to cook with...

2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup soft brown sugar
1/2 teaspoon ground Ginger
DIRECTIONS
Combine flour, baking powder, bicarbonate, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs
Pour into 12 muffin cups.
Blend 1 tablespoon melted butter, 1/4 cup brown sugar, 1/2 teaspoon ginger and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Serve hot.