ESSENTIAL OILS FOR BREAD AND CAKES

ESSENTIAL OILS FOR BREAD AND CAKES

Since the essential oils will not clash with any of the ingredients they can be incorporated into any cake recipe. A plain sponge can be turned into an extravagant and exotic cake just by adding essential oils during preparation. During cooking much of the fragrance escapes, leaving a very subtle flavour. If you want a stronger fragrance or flavour, use essential oils in the creams or toppings and they will permeate the whole cake. This recipe can be used with white or wholemeal flour.

 

Sponge Cake

  • 225g self-raising flour (do not use baking powder)

  • 225g sugar

  • 225g soft butter (or substitute)

  • 4 eggs

  • 2 tablespoons warm water

  • 2 drops orange essential oil

Cream the butter and sugar. Add the eggs one at a time and beat well until mixture is stiff and uniform. Add the water and orange oil. Fold in the flour with a spoon. Divide the mixture and pour into two buttered and floured sandwich tins. Bake in the centre of the oven (190°C, gas 5) for 25 minutes.

 

Butter Icing

  • 100g soft butter (or substitute)

  • 150g sifted icing sugar

  • 4 drops orange essential oil

Beat butter and sugar to a soft, fluffy cream. Add 4 drops of orange oil and beat well.

The cream may be used for filling and top icing, and any of the following essential oils may be substituted for the orange – rose lemon, jasmine, geranium or grapefruit.

 

Choco-mint Cake

  • 150g soft butter (or substitute)

  • 150g sugar

  • 3 eggs

  • 1 tablespoon warm water

  • 100g self-raising flour

  • ½ teaspoon natural vanilla extract

  • 6 drops peppermint essential oil

  • 50g chocolate or carob powder

Cream the butter and sugar, beat in the eggs. Add water slowly, then the flour. Blend in vanilla, peppermint oil and chocolate or carob powder. Divide and pour into two sandwich tins. Bake for 25 minutes (190PC, gas 5). Use peppermint filling with grated chocolate.

 

Carrot Cake

  • 3 eggs

  • 3 large carrots, grated

  • 225g brown sugar

  • 50g ground almonds

  • 50g self-raising flour

  • 3 drops orange essential oil

  • 1 teaspoon orange juice

 

Separate the egg yolks and beat well. Place the grated carrots in a pan of boiling water and cook for 5 minutes; take off the heat and drain. Combine the carrot, egg yolks and sugar, and mix well. Slowly add the orange juice and the orange essential oil, then the almonds and the flour. Beat the white of the eggs until stiff, and fold into the cake mix. Pour the mix into a greased cake tin and bake (170°C, gas 3) for about 40 minutes. Test with a skewer.

 

Bread and Pastry

The essential oils may be added to bread dough just before baking. Use 1 drop per 100g of dough. To make orange and cinnamon bread, for example, add 4 drops of orange and 1 drop of cinnamon oil to 450g dough. Included in a basic pastry mix, the essential oils add spice, citrus or flower fragrance as desired. Use 1 drop per 50g of pastry.