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The Circle

Daffodil Circle ISSUE 6

Daffodil Circle’s Favourite recipes!

Just in time for the holiday (and entertaining) season, we put the call-out to our Daffodil Circle members for their favourite go-to recipes. It’s clear we have some keen bakers among us, with orange cake emerging as a real crowd pleaser!

Maria’s Peppermint Crisp Slice

Maria’s Peppermint Crisp Slice


  • 3 peppermint crisp chocolate bars
  • 1 pack Marie biscuits
  • 1 tin condensed milk
  • 180 grams milk or dark chocolate bar


  1. Crush biscuits and peppermint crisp bars in a food processor.
  2. Combine biscuits and peppermint crisps with condensed milk.
  3. Place into slice tray (you can cover the tray with wax or baking paper but not really necessary) and place in the fridge.
  4. Melt chocolate and spread evenly over the slice mixture.
  5. Place in fridge until set and then cut into bite size pieces.
  6. Keep refrigerated until serving time.

Sue’s Moist Orange Cake


  • 1 large orange, no pips
  • 180g melted butter
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 cups of self raising flour


  1. Heat oven to 180° celsius.
  2. Grease and line 20cm cake tin.
  3. Cut up orange and whizz in a food processor till pulpy.
  4. Add all of the remaining ingredients and whizz for 6 seconds.
  5. Spoon into cake tin and bake 30 - 40 minutes.
  6. Test with a skewer.
  7. Ice when cold with orange icing.


Helen’s flourless Orange Cake


  • 1 tsp baking powder 
  • 2 oranges + 1 extra orange
  • 330 grams almond meal
  • 3 eggs
  • 1 cup caster sugar


  • 1 orange
  • ¾ cup caster sugar


  1. Preheat oven to 170°celsius.
  2.  Place whole oranges into a saucepan and cover with cold water. Bring to boil and simmer for 15 minutes until tender. Drain. Repeat. Refresh under cold water and drain.
  3. Coarsely chop warm oranges and remove and discard any pips. Place into food processor and process until smooth.
  4. Using electric beaters, whisk eggs and sugar until thick and creamy. Add processed orange mixture, almond meal and baking powder and gently fold until combined. Pour into pan and bake for 1 hour. Cool.
  5. For the syrup, remove peel from 1 orange and cut peel into thin strips. Place into a saucepan, cover with water and boil for 5 minutes. Drain, returning water to pan and set aside peel.
  6. Squeeze juice from the peeled orange and add to pan with ¾ cup sugar. Stir over low heat until sugar dissolves and syrup thickens. Spoon over cake. Sprinkle with orange strips and serve.

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