THE simplicity and deliciousness of a CWA recipe as executed by a Wilberforce CWA member won her a spot on the Hawkesbury’s next phone book.
A friend had entered Belinda Greene into a Yellow Pages/White Pages competition to find the nation’s ‘undiscovered baking legends’, the winners of which would feature on the next slew of phone books across the country. Ms Greene said she was “very surprised and totally thrilled to be chosen as Windsor’s Undiscovered Baking Legend”.
“It feels great to be able to share this recipe and also to promote the work CWA does,” she said. “The winning recipe is actually a CWA recipe, it’s not only quick and easy to make, which is great for busy families, but tastes great too!”
In a glowing testament to Ms Greene’s dedication and prowess, the friend said in the entry: “Belinda entered her first-ever cake into competition three years ago and won at branch and group level. She has since been winning at these levels and now is trying to perfect her baking to win at state level. She is continually practising while looking after two young children. She is also teaching her four-year-old daughter to bake, who at her first competition at the age of three won at branch and group level.”
The photo for the cover of the phone book was taken in her own kitchen at Colo Heights with her daughter Chelsea, and the recipe for the whole orange cake features on the inside cover so everyone can share the joy.
State President of NSW CWA Annette Turner loved the chance the baking covers gave the CWA to highlight their work. “Food is a very powerful thing; it has the ability to unite people,” she said. "As most will know, we’re quite famous for our scones, so to have the opportunity to showcase some of our members and their baking delights on the covers is an exciting thing.”
Distribution of the 2017/18 Windsor Yellow Pages and White Pages starts this weekend. You can also order it online at www.directoryselect.com.au.
The recipe
1 whole navel orange chopped roughly, 180g melted butterm, 3 eggs, 1 cup caster sugar, 1½ cups SR flour. Place whole orange in blender or processor and process. Add remaining ingredients except flour, blend well. Place in a basin and fold in flour. Cook in a 20cm tin, 40 mins in moderate oven (160°C fan force or 170-180°C no fan) Ice with orange icing.
