Blueberry, Orange and Pistachio Muffins

I chose this for RSPCA Cupcake Day because it felt right for winter, with the balance of sweet and nutty. The original recipe in the book used Cranberry, but I could only find Blueberry at the shops, which turned out great! Double the portions to fit your 12-muffin tray.

2 eggs

80 g golden caster sugar

50 ml vegetable oil (or groundnut or sunflower)

finely grated zest and freshly squeezed juice of 1 unwaxed orange

150 g plain flour

2 1/2 teaspoons baking powder

100 g fresh or frozen blueberries (or cranberries)

TOPPING

50 g fresh or frozen blueberries (or cranberries)

a handful of shelled pistachio nuts, chopped

light brown soft sugar, to sprinkle

a muffin tray, lined with 6 large muffin cases

Makes 6

Preheat the oven to 180 deg C (350 deg F) Gas 4.

Put the eggs, sugar, oil, orange zest and juice in a mixing bowl and mix well until you have a smooth liquid. Mix the flour and baking powder together in a separate bowl, then mix into the wet ingredients. Stir in the cranberries until evenly mixed.

Fill each muffin case about two-thirds full with batter. Scatter the cranberries and pistachios nuts for the topping over the muffins and finish with a sprinkling of sugar. Bake in the preheated oven for about 25 minutes. Do not be tempted to open the oven door halfway through baking as it might cause the muffins to sink. When they are ready, they should be well risen and springy to the touch.

Muffins are always best eaten warm from the oven, but if you have some left over you can refresh them with a quick flash in the microwave. Store in airtight container for 2-3 days.

Polish Honey Cake

I remember being very excited about making this cake. It was one of my first issues of Delicious Magazine which I bought, and I couldn't resist trying out all the wonderful recipes. I pushed myself to make this when Eurovision Night came along, and it proved to be a great success, and it's how I love cake: a little sweet, with some hints of spice and nuttiness. My letter about my cake also appeared in the August 2010 issue!

1/4 cup (20g) flaked almonds
400g unsalted butter
1 cup (350g) honey, plus extra to drizzle
1 firmly packed cup (200g) brown sugar
3 cups (450g) plain flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
300g pitted dates, roughly chopped
2-3 tsp very thinly sliced glace ginger
1 egg, lightly beaten
1/4 cup (60g) sour cream
1/2 cup (125ml) hot black tea
2 tsp vanilla extract
Thick cream or vanilla bean ice cream, to serve

Preheat oven to 160 deg C. Grease a 25cm non-stick bundt pan well, then press almonds into base and a little up the sides.

Place the butter and honey in a saucepan over low heat, stirring, until the butter has melted. Stir in the brown sugar, then remove from heat and cool slightly.

Meanwhile, combine flour, soda, ground ginger and cinnamon in a large bowl. Add dates and glace ginger and toss to coat.

In a separate bowl, whisk the egg, sour cream, hot tea and vanilla, then whisk the egg mixture into the melted butter mixture.

Make a well in the centre of flour and pour in butter mixture. Lightly whisk to a loose batter, then pour into the prepared pan. Bake for 50 minutes or until a skewer inserted in centre comes out clean. Cool cake in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely. Slice and serve drizzled with extra honey, with cream or ice cream.