Ballymaloe’s Famous Chocolate Orange Cake recipe

Serves 12

For the Orange Cake:

4 eggs
softened butter
sugar
plain flour
2 oranges
1 teaspoon baking powder

For the orange butter icing:

1 orange
110g (4oz, 1/2 cup) icing sugar
55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

170g (6oz) chocolate
2 tablespoons water
50g (2oz, 4 tablespoons) softened butter
2 large eggs

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.

To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.

To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.

http://www.ballymaloe.ie/recipe/chocolate-orange-cake

November 21, 2025

Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

flahavans

Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats

Serves 18 cookies|Takes 25 minutes

INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped

METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family

November 17, 2025

Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

flahavans

November 15, 2025

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

https://www.instagram.com/reel/DCysdMmstX9/?igsh=OHBvZzNib3RvaHI2

simplybetterds

and

nevenmaguire

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

November 12, 2025

Ardsallagh Goat’s Cheese Soufflé by Darina Allen – Cook with Avonmore

Ingredients

75g (3oz) butter, plus extra for greasing
300ml (½ pint) double cream
300ml (½ pint) milk
a few slices of carrot
1 small onion, quartered
4–5 black peppercorns
a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
40g (1½oz) plain flour
5 organic eggs, separated
110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
75g (3oz) Gruyère cheese, finely grated
50g (2oz) mature Coolea or Parmesan cheese, finely grated
good pinch of salt, cayenne, freshly ground black pepper
and nutmeg
2 teaspoons fresh thyme leaves

To serve

lots of thyme flowers, if available
green salad

Directions

We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

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November 11, 2025

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

November 10, 2025

Odlums Chocolate Christmas Pudding

Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

Method:

Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

http://odlums.ie/recipes/chocolate-christmas-pudding-2/

November 9, 2025

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

https://www.instagram.com/reel/DCysdMmstX9/?igsh=OHBvZzNib3RvaHI2

simplybetterds

and

nevenmaguire

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

November 9, 2025

Chocolate Meringue Cake by Rachel Allen #ballymaloe

By Rachel Allen Celebrity Chef

More from
Rachel Allen: All Things Sweet

You will have just as much fun making and dusting this cake as you will eating it. This deliciously simple recipe comes from Rachel Allen.

Ingredients

For the Cake:

100g (3½oz) butter, softened, plus extra for greasing
350g (12oz) caster sugar
2 eggs
225g (8oz) plain flour
50g (2oz) cocoa powder
¾ tsp baking powder
¼ tsp bicarbonate of soda
pinch of salt
225ml (8fl oz) buttermilk or sour milk

For the Meringue:

3 egg whites
150g (5oz) caster sugar
275ml (9½fl oz) double or regular cream
Icing sugar, for dusting

Method

Preheat the oven to 165°C (325°F), Gas mark 3. Line the bases of the cake tins with rounds of baking parchment, brush the sides with melted or soft butter and dust with flour.
To make the cake, place the butter in a mixing bowl and beat until very soft. Add the sugar and one of the eggs and beat again, then add the other egg and mix. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a separate bowl and set aside. Measure the buttermilk and set aside also.
Now, start the meringue. Place the egg whites in a bowl and whisk until frothy using an electric food mixer or hand-held electric beater. Add in half of the sugar and continue whisking until the mixture holds stiff peaks. Turn off the whisk and fold in the remaining sugar.
Next, go straight back to the cake. Fold in the sifted dry ingredients and the buttermilk, then divide the mixture between the two cake tins, making sure they are level. Divide the meringue between the two cakes and spread out evenly over the cakes.
Cook in the oven for 1 hour or until a skewer inserted into the centre comes out clean.
Take out of the oven and allow to sit in the tin for 15-20 minutes before loosening around the sides with a small, sharp knife, removing the cakes from the tins and allowing to cool completely meringue side up.
When ready to assemble, whip the cream until it just holds stiff peaks, then place one of the cakes (save the best cake for the top) on a cake stand. Spread the whipped cream over the top, then sit the second cake on top of the cream. Dust with icing sugar and serve.

https://www.rte.ie/lifestyle/recipes/2014/1126/743490-chocolate-meringue-cake/

November 9, 2025February 11, 2026

White Soda Bread recipe @Ballymaloe Co.Cork ❤️

INGREDIENTS

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk

METHOD

Sieve the dry ingredients. Make a well in the centre.

Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.

Cut a deep cross on the loaf and prick in the four corners.

Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.

Tip! Soda breads are best eaten on the day they are made, but are still good the next day.

Spotted Dog

Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.

Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.

Stripy Cat

Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.

Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY

Tag: baking

Ballymaloe’s Famous Chocolate Orange Cake recipe

For the Orange Cake:

For the orange butter icing:

For the chocolate icing:

Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

Ardsallagh Goat’s Cheese Soufflé by Darina Allen – Cook with Avonmore

Ingredients

To serve

Directions

Mary Burns’s Butterific Irish Scones

Ingredients:

Directions:

Odlums Chocolate Christmas Pudding

Ingredients:

For the Pudding:

For the sauce:

Method:

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

Chocolate Meringue Cake by Rachel Allen #ballymaloe

Ingredients

Method

White Soda Bread recipe @Ballymaloe Co.Cork ❤️

INGREDIENTS

METHOD

Spotted Dog

Stripy Cat

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