1. Firstly add white flour and baking powder in a bowl.
   
   
2. Blend the sugar properly so that no big peices of sugar remain .
   
   
3. Then beat butter in a bowl properly.
   
   
4. Add the sugar and again beat properly.
   
   
5. Then add egg one by one and beat the mixture continously.
   
   
6. Add the milk as well.
   
   
7. Then add the white flour with baking powder and fold the mixture properly.
   
   
8. In the end,add the rinds.
   
   
9. Grease the baking pan with oil and then dust it with the white flour and put the mixture in it.
   
   
10. Pre-heat the oven at 200°C and bake for about 30-35 minutes.
    
    
11. When the cake is ready take it out let it cool.

1. Put icing sugar,butter,juice and colour in a saucepan.
   
   
2. Cook in a double saucepan and make a stiff paste.
   
   
3. Spread the paste on the cold cake.
   
   
4. For decoration,sprinkle coconut on top.

• For orange flavour add 1 tsp of orange essence in the mixture of the cake.
  
  
• If orange rinds are not available 2 tbsp of orange juice can be added to the mixture.
  
  
• If desired,marmalade could be added,but,reduce two tablespoon of sugar from the ingredients.

1. First sift flour with baking powder and salt.
   
   
2. Now toss in the lemon zest,raisins,walnut and pine nuts with ¼ cup flour mixture.
   
   
3. Blend sugar properly so that no big peices of sugar remain.
   
   
4. In a large bowl,beat butter.Put sugar in it and mix properly.
   
   
5. Add eggs one by one and beat until very light.
   
   
6. At slow speed,mix flour and rainbow evaporated milk.
   
   
7. Add nut mix and fold with a wooden spoon.
   
   
8. Pre-heat oven to 180 °C or 350 °F mark 4.
   
   
9. Grease 8 inch round cake pan with oil and dust with flour.
   
   
10. Put all the mixture in the pan and put in the oven.
    
    
11. Bake for about 1 hour and 10 minutes.
    
    
12. Let stand on wire rack for 15 minutes and then remove from the pan.
    
    
13. Glaze if desired.

• Mix well egg yolks,sugar and butter and cook, stirring on a low flame till thick.

1. Seive flour and baking powder.
   
   
2. Firstly beat butter.
   
   
3. Blend the sugar properly so that no big pieces of sugar remain.
   
   
4. Add in the sugar,coconut and salt.
   
   
5. Beat well and then add lemon curd and again beat well adding the yellow colour.
   
   
6. Then add the eggs one by one and beat properly.
   
   
7. Now fold in the flour and mix well with spoon.
   
   
8. Grease the baking pan with oil and dust with flour.
   
   
9. Put the mixture in it and let it bake for about 30 minutes.
   
   
10. When the cake is baked,turn it upside down on an oven proof plate.

• Beat egg whites and slightly add in the sugar and beat well.
  
  
• Then add coconut,mix and cook on slow heat stirring continuously till mixture thickens.
  
  
• Remove and cool.
  
  
• Add lemon curd and mix well.
  
  
• Pour the mixture in a piping bag and pipe it all through the cake.
  
  
• Then again bake for 15 minutes till topping gets golden brown then remove it.
  
  
• Mix 1 tsp of marmalade with 1 tsp of water and crush it and put slightly on the cake.
  
  
• Then put red jam with a pinch of red color and icing in a piping bag and pipe in the center of the cake.

1. Spray the baking pan with butter and dust with flour.
   
   
2. Blend the sugar properly so that no big peices of sugar remain.
   
   
3. Sift together flour,sugar,cinnammon,nutmeg,baking powder and salt in a large bowl
   
   
4. Blend together avocados,eggs and non-fat milk.
   
   
5. Stir in the dry ingredients along with the dates until finely blended.
   
   
6. Spread evenly in the prepared pan.
   
   
7. Bake at 325 °C for 30 minutes.
   
   
8. Cool in a pan.
   
   
9. Sprinkle lightly with powdered sugar and garnish with sliced dates.

INGREDIENTS: