• 3 cups Orgran self-raising flour
• 1 cup lemonade
• 1 cup cream

Method:

1. Sift flour into a bowl.
2. Add in the lemonade and cream. Stir until combined into a ball. You may need to add a touch more flour.
3. Using a rolling pin roll out onto a bench surface, until 3 cm thick.
4. Using a scone cutter cut out rounds, and put onto a lined baking tray.
5. Bake in an oven at 180C for 15 minutes or until golden brown.

• 60g butter
• ½ cup sugar
• 4tsp grated lemon zest
• 2 cups fresh or frozen blueberries
• 1 package Orgran vanilla cake mix

Method:

1. Preheat oven to 180C. Grease and 8-inch pan/
2. In a small saucepan melt butter, and stir in sugar until dissolved. Add 2tsp of the lemon zest. Pour into greased pan, and cover with 2 cups of blueberries.
3. Prepare cake batter according to package instructions. Stir in remaining lemon zest. Carefully pour the batter of the blueberries
4. Bake for 30-35 minutes, or until golden

Ingredients:

• 2 ½ cups Orgran all-purpose flour (sifted)
• 2 ½ tsp baking powder
• 4 large eggs
• 1 ½ cups caster sugar
• 1 cup vegetable oil
• 1 ¼ cups freshly squeezed orange juice
• Orange zest (from about 3-4 oranges)
• 1tsp vanilla extract

Method:

1. Preheat oven to 350F/180C. Grease two standard loaf pans, and set aside

2. In a medium bowl whisk together flour and baking powder. Set aside

3. In a mixer, with a whisk attachment, whisk together eggs and sugar until pale and fluffy (about five minutes). Slowly begin to add oil and stir until combined. Add orange juice, zest, and vanilla extract, and keep mixing until combined. Add flour mixture and stir until just combined (be careful not to overmix).

4. Pour batter into prepared tins, and bake for 50 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cut into slices and serve with fresh orange slices or orange zest.

• One package Orgran Chocolate Cake mix

Cherry Filling:

• 200g canned or jar of cherries
• 1/3 cup white sugar
• 1tbsp lemon juice
• Cream-cheese frosting:
• 115g butter (softened)
• 250g Cream cheese (softened)
• 1tsp vanilla extract
• 3 cups icing sugar
• Fresh cherries (to decorate)
• Chocolate flakes (to decorate)

Method:

1. Line a 12-hole muffin pan with patty pans and preheat oven to 180C/350F.
2. Prepare chocolate cake mix according to instructions. Scoop cake mix into the patty pans, filling around ¾ of the way full. Place in oven, and cook for 15 minutes, or until a skewer comes out clean when inserted. Allow to cool completely.
3. To make the cherry filling, place the cherries with its juice into a saucepan. Add sugar and begin to cook on a low heat until the sugar is dissolved. Once the sugar is dissolved, add the lemon juice, and continue stirring until the mixture comes to a gentle simmer. Gently use a fork to slightly break up the cherries into smaller pieces. Keep mixing for around 10 minutes, until the mixture has slightly thickened. Allow to cool.
4. To make the frosting, combine butter, cream cheese, and vanilla. Slowly start adding in the icing sugar, half a cup at a time, mixing until the frosting is smooth and at your desired consistency.
5. Once the cupcakes are cool, using a knife gently scoop out a small portion of the middle of the cupcake, so there becomes a small hole on the inside. Scoop the cherry filling into the hole of the cupcake.
6. Using a piping bag or a knife, frost the cupcakes using the cream-cheese frosting, and decorate with a fresh cherry, and some chocolate flakes. Serve

• 395g tin condensed milk
• 2tbsp golden syrup
• 100g butter
• 1 package Orgran chocolate cake mix
• 125g dark baking chocolate

Method:

1. In a small saucepan, mix together condensed milk, golden syrup and 60g butter. Stir continuously over a gentle heat for 5-6 minutes until a thick caramel forms
2. Preheat oven to 180C. Grease a slice tin with baking paper, leaving extra hanging over the sides
3. Make the chocolate cake according to packet instructions, and pour into prepared slice tin. Dollop spoonful’s of caramel on top of the cake batter. Use a skewer to swirl the caramel into the batter.
4. Bake for 20-25 minutes or until golden. Allow to cool
5. Place the dark chocolate and butter in a saucepan and melt until smooth. Pour over cooked slice and spread evenly. Place in the fridge until set, then cut into slices and serve.