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Monthly Archives: July 2013

Fancy Individual Cakes

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I have just acquired these lovely moulds, made by Nordic Ware.

The Garland Bundt pan comprises 3 designs – Cathedral, Fleur de lis, and Bavaria Bundt shapes.

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http://www.nordicware.com/store

They are cast aluminum bakeware, the fine detailing in the moulds creates a sharp definition in the baked cakes.

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To try them out, I used the butter cake mix described in the previous post.  https://thequirkandthecool.com/2013/07/10/passionfruit-cake-with-passionfruit-butter/

I simply dusted them with icing sugar to retain the visual appeal of the beautiful designs.

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The featured design below, in the photos of the mould and the cake, is Cathedral, modeled after Notre Dame Cathedral.

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Passionfruit Cake with Passionfruit Butter

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This is my latest tweaking on the passionfruit cake theme. I used the vanilla butter cake recipe from the post: https://thequirkandthecool.com/2013/06/21/vanilla-butter-cake-with-white-chocolate-and-hundreds-and-thousands/. On this occasion I omitted the hundreds and thousand of course!

I halved the white chocolate, adding 50 gms only, and added a generous tablespoon of sour cream.

Because of the high butter content, the butter/sugar mixture needs lots of creaming. The resulting cake texture, with so much butter and the white chocolate and sour cream, is incredibly moist!

I served the cake with a passionfruit icing, pasionfruit butter and cream. Very moorish!

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Butter Cake

Ingredients

250 gms butter softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self-raising flour

3/4 cup milk

50 gms white chocolate, melted

1 tbl sour cream

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease and line a 22 cm round cake tin.

Beat butter, extract and sugar in a food processor until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in 2 batches.  Stir in melted white chocolate and sour cream.

Spread mixture into the tin. Bake about 45-60 minutes, or until a skewer inserted into the centre of  cake comes out clean. Stand in cake tin until cake is cool. Turn out onto wire rack.

Icing

2-3 passionfruit, depending on the size and juiciness of the fruit

Enough icing sugar to make a stiff but spreadable icing

Method

Mix the passionfruit pulp with the icing sugar, adding more icing sugar as necessary to make a smooth paste.

Ice the top of the cake, letting a little of the icing drip down the sides of the cake.

Passionfruit Butter

Ingredients

4 tbls sugar

2 tbls butter

Pulp from 3-4 passionfruit, depending on size and juiciness

2 egg yolks

Method

Place a heatproof bowl over a saucepan of water. Make sure the bottom of the bowl isn’t touching the water. Bring water to the boil over a medium heat.

Turn heat down to medium-low. Add butter and sugar to bowl and stir with a wooden spoon to melt and combine.

Mix together passionfruit pulp and eggs in a small mixing bowl. Add to butter/sugar mixture and stir continuously with a wooden spoon until mixture thickens and coats the back of the spoon. This should take about 10-12 minutes over a medium-low heat.

Once thickened, remove bowl from heat and allow butter to cool completely before storing in a sterilized airtight jar.

Refrigerate to store.

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Red Wine, Pear and Almond Cake

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This is essentially an upside down pear cake. The recipe is based on Valli Little’s recipe from Delicious Home Cooking: http://shop.abc.net.au/products/delicious-home-cooking-hbk.

The recipe is very similar to my own Frangipane Tart: https://thequirkandthecool.com/2013/04/01/quirkys-frangipane-tart/

Ingredients

375 mls red wine
300 gms caster sugar
2 cinnamon quills ( I used cassia quills instead)
3 Beurre Bosc pears, peeled, cored and cut into thin slices
150 gms butter
3 free range eggs
75 gms plain flour
150 gms almond meal
1 1/2 tsps baking powder

Method

Place the red wine and 150 gms of the sugar in a saucepan over a low heat, stirring until the sugar is dissolved. Add the cinnamon/cassia and the pears, making sure all the pear slices are submerged in the red wine.

Cover the surface with a piece of baking paper cut to fit the pan. Cook for a minimum of 10 minutes or until the pears are tender.  I found that the pears needed 20 minutes or so to cook. You can cook the pears the day before, leaving them to steep in the poaching liquid for a richer, deeper flavour and colour.

Preheat the oven to 180 degrees C (less if your oven is fan forced – I suggest 160 degrees C). Grease a 22 cm springform tin.

Beat butter and remaining 150 gms sugar in a food processor until pale and well creamed.

Optional: 1 tsp almond essence and 1 tsp vanilla paste can be added to the creamed butter and sugar at this point for more depth of flavour.

Add the eggs one at a time, beating well after each addition. Mix in flour, almond meal and baking powder, by pulsing carefully.

Drain the pears, reserving the poaching liquid. Arrange the pears slices in the springform tin in a circular pattern, slightly overlapping. Spread over the cake batter, smoothing the top with a spatula.

Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 10 minutes.

Place your poaching liquid in a saucepan over medium high heat and cook for 6 – 10 minutes until reduced and syrupy.

Invert the cake onto a serving plate. Brush the warm cake with the poaching syrup, using a pastry brush. You can brush the cake with more syrup just before serving, if desired.

Serve with lashings of whipped cream, custard or ice-cream!

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Melting Moments

IMG_1291Ingredients
125 gms butter softened
3/4 cup (115gms) plain flour
1/4 cup (45gms) icing sugar mixture
1/3 cup (50gms) custard powder
60gms butter, softened, extra
2/3 cup (110gms) icing sugar mixture, extra
1 tsp vanilla paste

Method
Preheat oven to 160 degrees C. Line 2 baking trays with baking paper. Cream butter until pale and creamy in a food processor. Add the flour, icing sugar and custard powder and pulse briefly to combine.

Using your hands, roll teaspoonsful of the dough mixture into balls. Place the balls approximately 3cm apart on lined trays. Use a fork dusted in icing sugar and gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.

Beat the extra butter and icing sugar in a bowl with an electric mixer until light and fluffy. Add vanilla paste and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.IMG_1293IMG_0290

 

Southern Highlands, NSW – Country Winter

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These photos were taken at The Briars Lodge & Historic Inn in Bowral, in the Southern Highlands, late afternoon 1July and early morning 2 July 2013.

Cold and crisp air, tranquil surrounds, and a beautiful mid winter light.

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