In the mood for something sweet?

Orange Cupcakes

125g all-purpose flour

75g sugar

½ teaspoon baking powder

1 pinch salt

125g fresh orange juice

40ml vegetable oil

1 teaspoon orange zest

½ soup spoon apple cider vinegar

½ tablespoon brandy

1 teaspoon vanilla

½ teaspoon baking soda

For the glaze (optional)

100g icing sugar, mixed with 5 tablespoons fresh orange juice

Prepare 6-8 silicone moulds for muffins. Lightly grease them and sprinkle them with white sugar.

Preheat oven to 180C.

Prepare two medium bowls with ingredients: Sift the flour in one bowl. Add the sugar, baking powder and salt. Mix well with a whisk. In the other bowl add the orange juice, vegetable oil, orange zest, apple cider vinegar, brandy, vanilla and baking soda. Stir with a whisk so that the soda foams.

With quick movements, combine the bowl with the flour and sugar along with the bowl with the wet ingredients.

Place the mixture into the tins and bake at 180C for 20-22 minutes.

Let them cool for 10 minutes and take them out of the pan.

Carefully take out the cakes on a serving plate.

Drizzle with the glaze and serve.

Cheesecake with Mascarpone, Yogurt, Honey and Muesli

For the base

120g organic whole wheat muesli with oats, raisins and nuts (without added sugar)

50g salt-free cashew nuts (puffed in water)

1 ripe banana (130g)

For the filling

200g strained yogurt

500g mascarpone

80g honey

1 medium egg

2 tablespoons all-purpose flour

zest of 1/2 lime or lemon

For decoration

200g frozen strawberries or berries

1 tablespoon honey

zest of 1/2 lime and juice of a lime (or a small lemon)

Inflate cashew nuts without salt in warm water for at least 2 hours. Drain well.

Line the base of a 16cm round cake pan with parchment paper with a removable base. Wrap the outer base of the form with silver paper. The cake will be baked in a bain-marie, so you will prevent water from getting into the pan.

Preheat oven to 160C.

In a food processor, grind the muesli along with the puffed cashew nuts. Then add the banana and grind again until a paste forms.

Transfer the mixture into the round pan and press with a spoon so that a crust is formed.

In a bowl, whisk the creamy cheese, yogurt, flour, egg, honey and lime juice.

Spread the cheese mixture over the cookie.

Place the baking pan in a larger baking pan and pour hot water that covers the pan with the mixture (bain-marie) all the way down to the middle.

Bake your dessert in the preheated oven at 160C for an hour.

Once cooked, remove it from the oven and let it cool for at least an hour to rest.

In a saucepan boil the strawberries along with the juice, honey and lime zest. Mash the mixture in a hand blender and let cool to serve. Alternatively, pass the sauce through a sieve to remove the pips.

Remove the cake from the pan and place it on a plate. Decorate with the sauce.

Use a sharp and hot knife to cut the cake into portions.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010.  https://www.lidlfoodacademy.com.cy/