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For the inner woman!


Makes 16 slices, takes 10 mins to prepare, cooks in 40 mins and is easy peasy!


175g (6oz) butter or margarine

100g (3 1/2 oz) caster sugar

3 medium eggs

250g (8oz) self-raising flour

Grated zest and chopped flesh of 1 large orange

250g (8oz) white marzipan, coarsely grated

Icing (if desired)

100g (3 1/2 oz) icing sugar

1-2 tbsp orange juice

15g (1/2 oz) chopped pistachio nuts or toasted almonds


Set the oven to gas mark 4 or 180° C (175°C for fan assisted). Cream the butter and sugar until light and fluffy, beat in the eggs one at a time, with a tbsp of the flour, then beat in the orange zest and roughly chopped orange flesh. Fold in the rest of the flour and grate into this half of the marzipan. Mix together.

Spread the mixture into the tin and sprinkle the top with the rest of the grated marzipan.  Bake for 35-40 mins. Leave in the tin for 10 mins to cool, then cool on a wire rack. Cut into 16 slices.

To serve now: Mix the icing sugar and orange juice to make a glace icing. Drizzle over the cake slices and sprinkle with nuts. 

To freeze: Pack slices into a rigid container, interleaving with baking paper. Seal, label and freeze. Use within three months (if you can wait that long).

To serve from freezer: Take out slices, thaw at room temperature, then ice and decorate them as above. For speed you can defrost a few at a time in the microwave (they only need a few seconds).

This was a recipe from Woman’s Weekly and there are more to try out on their web site www.goodtoknow.co.uk/recipes

150 g butter at room temperature
150 g sugar
2 eggs
225g self raising flour
75 g sultanas
1 mincemeat jar (400g)

A 23 cm round baking tin

Butter your baking tin and preheat your oven to 160 °C.
In a large bowl, cream the butter with the sugar.
Add the eggs and mix.
Add the self raising flour, the raisins, the mincemeat and mix well.
Pour the mixture into your tin, level the surface and bake for about 1 hour and 15 minutes.
A skewer inserted in the center should come out clean.
Allow to cool for 20 minutes, then remove from the tin and allow to cool on a wired rack.

This cake will keep for 10 days and even improves with time. (if you can wait that long!)