Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

September 29, 2018

COBURG CAKES

Ingredients:
Butter - 90 gms
Castor sugar - 1/4 cup
 Golden syrup - 1 tsp
Treacle - 1 tsp
Egg - 1 (lightly beaten)
Plain flour - 1 1/4 cups
Baking powder - 1/2 tsp
Ground ginger - 1 tsp
Milk - 2 tbsp
Split blanched almonds

Method:

  • Beat together butter and sugar until creamy, beat in syrup, treacle and then the egg.
  • Sift together flour, baking powder and ginger, fold in and then stir in the milk.
  • Put an almond half on base of greased patty tins, spoon in the mixture, filling to three quarters.
  • Bake in a moderately hot oven 10-15 minutes, turn out of tins on to a wire rack and leave until cold.



September 19, 2018

GUGLHUPF

Ingredients:
Butter - 110 gms
Milk - 100 ml
Flour - 250 gms
Easy blend yeast - 1 sachet
Sugar - 2 tbsp
Melted butter and flour for the mould
Almonds - 65 gms (blanched and slivered)
Large eggs - 3 (lightly beaten)
Raisins - 65 gms
Zest of one lemon, grated
Vanilla icing sugar - 1 tsp

Method:

  • Put the 100 gms butter in a bowl. Soften by standing over a bowl or pan of hot water.
  • Heat the milk in a saucepan over a low heat until just tepid.
  • Sift the flour into a warmed bowl with the yeast and sugar.
  • Mix well, then add the milk with the beaten eggs. 
  • Mix weell to form a smooth batter, gradually adding the softened butter which should be just warm, not hot.
  • Stir in the raisins and the lemon zest.
  • Brush a 900 ml Guglhupf mould witht he butter, dust with flour and sprinkle it evenly with almond slivers.
  • Heat the oven to 220 C.
  • Pour the mixture into the Guglhupf tin (it should be about 2/3 full). Cover it with a cloth and stand in a warm place away from draughts to rise.
  • When the mixture has risen to within 1/2" of the top of the mould. Place it in the oven and turn down the heat to 190 C.
  • After 5 mnutes (without opening the door) turn doen the oven to 180 C and continue baking for up to 40 minutes.
  • Test the cake pressing the top with your finger tips before removing it from the oven.
  • Allow the cake to cool for 5 minutes before carefully removing it from the mould.
  • Dust it with vanilla sugar while still warm.
  • This cake is best eaten fresh. Any left-overs make a delicious trifle.

August 20, 2018

FIG JAM AND RAISIN ROLLS

Ingredients:
Butter- 125 gms
Brown sugar- 100 gms (firmly packed)
Eggs- 2
Self-raising flour - 225 gms
Fig jam - 125 ml
Raisins - 170 gms (chopped)
Milk - 125 ml

Method:

  • Grease  two 8 cm *17 cm nut roll tins and lids; place one lid on each tin.
  • Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle). 
  • Stir in flour, jam, raisins and milk, in two batches.
  • Spoon cake mixture into prepared tins; place remaining lids on this, stand tins upright on oven tray.
  • Bake in moderate oven about one hour.
  • Stand rolls in tins 10 minutes; turn on to wire rack.
  • Serve warm or cold.

April 20, 2018

SWEDISH CHERRY CAKE

Ingredients:
Butter - 125 gms
Water - 1/2 cup
Eggs - 3
Castor sugar - 1 cup
Plain flour - 1 1/2 cups
Baking powder - 2 tsp
Grated rind of one medium sized lemon
Glace cherries - 1/2 cup

Method:

  • Bring water to boiling point, stir in butter, remove from heat and allow to cool.
  • Beat together eggs and sugar until thick and creamy.
  • Sift together flour and baking powder and fold in egg mixture.
  • Add cooled liquid and lemon rind and fold in gently.
  • Pour into a well greased baba mould or large ring tin, drop cherries , one at a time around centre - they will fall to the bottom.
  • Bake in a slow oven for one hour or until lightly browned and cooked.

April 04, 2018

GLACE PEACH AND ALMOND CAKE

Ingredients:
Butter - 185 gms
Almond essence - 1/2 tsp
Castor sugar - 165 gms
Eggs - 3
Glace peaches - 250 gms (finely chopped)
Almond meal - 40 gms
Self raising flour - 225 gms
Plain flour - 75 gms
Milk - 225 ml
Brandy - 2 tbsp

Method:

  • Grease 21 cm baba pan.
  • Beat butter, essence and sugar in medium bowl with electric mixture until light and fluffy.
  • Beat in eggs, one at a time, beating until just combined between additions.
  • Transfer mixture to large bowl; stir in peaches, almond meal, sifted flours, milk and brandy, in 2 batches.
  • Spread cake mixture into preheated pan and bake in moderate oven about one hour.
  • Stand cake in pan for 5 minutes; turn onto wire rack to cool.

March 29, 2018

SPONGE ROLLETTES

Ingredients:
Eggs - 2
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Hot water - 2 tbsp
Strawberry jam
Castor sugar

Method:
  • Grease a Swiss roll tin (13*10") and line with greased, greaseproof paper. Beat the eggs until thick, gradually beat in the sugar and continue beating until very thick and creamy.
  • Sift the flour three times, fold in and then quickly fold in the hot water.
  • Pour into the prepared tin, tilting to fill corners.
  • Bake in a moderately hot oven for 12 minutes.
  • Turn on to a tea towel sprinkled with castor sugar, peel off the lining paper and cut off the crisp side crusts.
  • Roll up, unroll, then cut into thirds lengthwise.
  • Spread each strip with jam, cut each into thirds crosswise and roll up.

March 27, 2018

BABA AU ORANGE

Ingredients:
Hot roll mix - 350 gms package
Sugar - 1/3 cup
Butter  -6 tbsp
Eggs - 2
Frozen orange juice concentrate - 150 gms
Sugar - 1 cup
Water - 1 cup
Sliced almonds

Method:

  • Prepare mix following package instructions. 
  • Stir in 1/3 cup sugar and butter. Thoroughly beat in eggs, one at a time.
  • Cover; let rise till double about one hour.
  • Turn into well greased 6 1/2 cup ring mold.
  • Let rise till almost double, 30-45 minutes. Bake at 400 degrees for 30 minutes.
  • If necessary, cover with foil last 10 minutes to prevent overbrowning.
  • Meanwhile, in a saucepan combine the frozen concentrate, one cup sugar and water. 
  • Bring to a rolling boil. Remove from heat.
  • Turn baba out in a shallow baking pan.
  • Immediately spoon hot orange syrup over.
  • Baste with syrup till all is absorbed.
  • Garnish top with almonds.
  • Serve cool.

March 24, 2018

SULTANA CAKES

Ingredients:
Self raising flour -  1 1/2 cups
Butter - 155 gms
Castor sugar - 2/3 cup
Vanilla  - 1 tsp
Eggs - 2
Pinch of salt
Sultanas - 3/4 cup

Method:

  • Beat the butter (which should be at room temperature) with the vanilla and sugar until light and fluffy.
  • Add the eggs one at a time. Mix together the remaining ingredients and add to the mixture, blend until smooth.
  • Spoon the cake mixture into paper cases in party cake tins, filling them half way up.
  • Bake in the centre of a moderately hot oven for about 15 minutes.


Variation:

  • Add 3/4 cup chocolate pieces instead of sultanas.

March 04, 2018

CHOCOLATE MINTIES

Ingredients:
Self raising flour - 2 cups
Pinch of salt
Castor sugar - 3/4 cup
Butter - 125 gms (softened)
Peppermint extract - 1 tsp
Eggs - 2
Milk - 1/4 cup
Cocoa - 1 tbsp
Warm milk - 3 tbsp
Peppermint icing

Method:

  • Sift the flour, salt and sugar into the bowl of an electric mixer.
  • Add the softened butter, peppermint essence, eggs and 3/4 cup milk, beat on low speed for one minute.
  • Increase speed and beat for another 2 minutes.
  • Sift the cocoa, mix with the warm milk and then mix the warm milk and then mix into the cake batter.
  • Put paper cases into deep pastry tins, spoon some of the mixture into each and bake in a hot oven for 12-15 minutes.
  • remove, put aside until cold and then top with mint icing.
For Icing:
  • Soften 60 gms of butter, add one tsp of peppermint essence.
  • Gradually beat in one cup sifted icing sugar, then a few drops of green food colouring.


February 21, 2018

CREAM CHEESE CHOCOLATE CAKE

Ingredients:
Cream cheese - 125 gms
Butter - 60 gms
Castor sugar - 110 gms
Brown sugar - 100 gms (firmly packed)
Egg - 1
Walnuts or pecans - 60 gms (chopped)
Milk - 180 ml
Plain flour - 150 gms
Self raising flour - 50 gms
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp

Method:

  • Grease deep 20 cm round cake pan, line base with baking paper.
  • Beat cheese, butter, sugars, egg in medium bowl with electric mixture until light and fluffy.
  • Stir in nuts, milk and sifted dry ingredients, in two batches.
  • Spread mixture into prepared pan.
  • Bake in moderate oven about 50 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

February 20, 2018

BANANA RAISIN CAKE

Ingredients:
large ripe bananas - 3 (mashed about 1  1/2 cups)
Castor sugar - 165 gms
Butter - 125 gms
Eggs - 2
Raisins - 170 gms (chopped)
Self raising flour - 300 gms
Baking soda - 1/2 tsp
Milk- 1 tbsp

Method:

  • Grease 15 cm * 25 cm loaf pan, line base with baking paper.
  • Beat butter and sugar in medium bow with electric mixture until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions.
  • Stir in raisins and banana. 
  • Stir in flour and combined soda and milk; spread mixture into prepared pan.
  • Bake in moderate oven about 1 1/4 hours.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.


February 18, 2018

HONEY CREAM CRUNCH

Ingredients:
Butter - 125 gms
Icing sugar - 100 gms (sifted)
Clear honey - 2 tbsp
cocoa -1 tbsp
Orange juice - 1 tbsp
Digestive biscuits - 250 gms (broken into small pieces)

Topping:
Double cream - 142 ml
Clear honey - 1 tsp

Method:

  • Cream the butter, icing sugar and honey together.
  • Beat in the cocoa and orange juice.
  • Add the broken biscuits and turn into a well greased 20 cm loose bottomed flan ring standing on a baking sheet.
  • Spread evenly and press down well.
  • Chill overnight in the refrigerator.
  • Carefully remove from the tin and place on a serving plate.
  • Whip the cream and honey together until stiff and spread or pipe over the cake.

January 31, 2018

MOCHA LOG

Ingredients:
Eggs - 4
Sugar - 3/4 cup
Vanilla  - 1/2 tsp
Sifted flour - 1/4 cup
Dry cocoa - 1/4 cup
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Coffee cream 

Method:

  • Beat eggs in a medium size bowl, beat in sugar gradually until mixture is thick; stir in vanilla.
  • Sift dry ingredients together and fold in.
  • Pour into a greased and wax paper-lined jelly roll pan (15*10*1).
  • Bake in moderate oven for 25 minutes at 350 degrees or until top springs back when lightly pressed.
  • Turn cake out onto a clean towel sprinkled with more sugar; Peel off paper. 
  • Roll up cake, wrap in towel, cool.
When making Mocha log:
  • Work quickly in rolling up the warm cake, lifting towel from the back to make the cake roll and keep it fro cracking. Once it is started, you will be surprised how easily the cake just turns over and over- almost by itself.
  • Wrap the towel tightly around the cake and let it stand to cool completely.

COFFEE CREAM:

Ingredients:
Whipping cream - 2 cups
Sugar- 1/4 cup
Instant coffee powder - 4 tsp
Vanilla  - 1 tsp
Chocolate curls

Method:
  • Beat cream with sugar, instant cofee powder; and vanilla until stiff in a large bowl.
  • Unroll cake carefully, spreadd evenly with half of the cream mixture; reroll.
  • Frost with remaining cream mixture; sprinkle with chocolate curls.
  • Chill roll one hour, or until serving time.
  • Slice crosswise into about 1" thick servings.
Note:
To make chocolate curls, shave thin slices from a square of unsweetened chocolate with a vegetable parer.



December 08, 2017

DARK GINGER CAKE

Ingredients:
Plain flour - 225 gms
Baking soda - 1/2 tsp
Milk - 4 tbsp
Butter - 110 gms
Moist brown sugar - 110 gms
Black treacle or golden syrup - 170 gms
Ground ginger - 2 tsp
grated lemon rind - 1 tsp
Egg - 1

Method:

  • Blend the baking soda with one tbsp of milk.
  • Put the butter, sugar, treacle or syrup in a saucepan.
  • Heat gently until the fat has melted. Sieve the flour and ground ginger together.
  • Pour the melted ingredients into the sieved flour, etc.,
  • Beat with a wooden spoon until thoroughly mixed.
  • Heat the remaining milk in the saucepan in which the syrup is melted.
  • Add to the flour, etc, with the soda liquid, lemon rind and beaten egg and beat again.
  • Pour the mixture into a lined 18-19 cm round cake tin and bake in the centre of a cool oven, 300 F, for one hour 10 minutes to 1 1/2 hours until done.
  • Leave in the tin for 15 minutes, then turn out and finish cooling on a wire tray.
  • This cake can be iced and topped with sliced preserved ginger, or pieces of preserved ginger pressed firmly on to the cake.

October 09, 2017

EASY SOUR CREAM CAKE

Ingredients:
Butter- 1/4 pound (softened)
Sugar - 1 cup
Eggs -2
Sifted cake flour -2 cups
Sour cream -1 cup
Vanilla extract - 1/2 tsp
Baking soda - 1 tsp
Baking powder - 1 tsp

Method:

  • Preheat oven to 350 degrees.
  • Grease 8" square cake pan.
  • In large mixing bowl, blend all ingredients together until well blended.
  • pour into prepared pan and bake for 40 minutes.
  • Cool in pan on wire rack for 15 minutes. then turn out onto rack and cool completely before serving.


August 28, 2017

BANANA BLUEBERRY CAKES

Ingredients:
Butter- 125 gms
Milk- 125 ml
Eggs- 2
Caster sugar- 220 gms
Mashed banana- 1/2 cup
Self-raising flour- 225 gms
Frozen blueberries- 75 gms

Method:

  • Line 12-hole(80 ml capacity) muffin pan with paper-lined foil muffin cases.
  • Place butter and milk in small pan; stir over low heat until butter melts.
  • Beat eggs in a small bowl with electric mixer until thick and creamy; gradually add sugar, beating until dissolved between additions; stir in banana.
  • Fold in sifted flour and cooled butter mixture, in 2 batches.
  • Divide mixture among muffin cases; bake in moderate oven for 10 minutes.
  • Remove pan from oven; press frozen blueberries into tops of cakes.
  • Bake in moderate oven for about 15 minutes. Turn onto wire rack to cool.

MELT 'N' MIX COCONUT CAKE

Ingredients:
Self raising flour- 225 gms
Caster sugar- 275 gms
Desiccated coconut- 110 gms
Butter- 125 gms(melted)
Eggs- 3
Milk- 180 ml

Method:
  • Grease and flour 21 cm baba pan.
  • Combine all ingredients in medium bowl; mix well with wooden spoon, pour into prepared pan.
  • Bake in moderate oven for about 45 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

APPLE BUTTERMILK CAKE

Ingredients:
Butter - 150 gms
Firmly packed brown sugar - 150 gms
Eggs - 2
Self raising flour - 300 gms
Buttermilk - 125 ml
Large apples - 2 (peeled, sliced thinly)
Melted butter - 40 gms (extra)
Brown sugar - 1 tbsp (extra)
Golden syrup - 1 tbsp

Method:

  • Grease deep 23 cm square cake pan, line base with baking paper.
  • Beat butter and sugar in medium bow with electric mixer until light and fluffy.
  •  Add eggs, 1 at a time, beating until just combined between additions. Stir in flour and buttermilk, in 2 batches.
  • Spread mixture into prepared pan, top with apple brush with extra butter, sprinkle with extra sugar.
  • Bake in moderate oven about 45 minutes. Stand cake in pan 10 minutes, turn onto wire rack, invert onto another wire rack and brush apples with golden strup

August 21, 2017

COCONUT RING CAKE

Ingredients:
Butter - 125 gms
Sugar - 3/4 cup
Self raising flour - 2 cups
eggs - 2 (beaten)
Milk - 1/2 cup
desiccated coconut - 2 tbsp
Lemon essence - 1/2 tsp

Method:

  • Put softened butter, sugar, sifted flour, beaten eggs and milk in a bowl.
  • Beat on medium speed for 3 minutes then stir in the coconut and lemon essence.
  • Pour into a greased 8" ring cake tin and bake in a moderate oven for about 45 minutes or until done when tested.


August 10, 2017

ENGLISH MALT LOAF

Ingredients:
Wholemeal plain flour - 640 gms
Firmly packed brown sugar - 100 gms
Sultanas - 250 gms
Baking soda - 1 tsp
Hot water - 1 tbsp
Milk - 310 ml
Liquid malt - 250 ml
Treacle - 125 ml

Method:

  • Grease 15 * 25 cm loaf pan, line base with baking paper.
  • Sift flour  into large heatproof bowl; add sugar and sultanas.
  • Add soda to water in medium jug; add milk.
  • Stir foaming milk mixture into flour mixture.
  • Spread cake mixture into prepared pan; bake in moderately slow oven about 1 3/4 hours.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.
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