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Category Archives: Cakes

Persian Love Cake – Lemon and Rose

I’ve always been fascinated with Middle Eastern cooking, and over the years I’ve built up a repertoire of favourite recipes. At first I was guided by cooking luminaries such as Claudia Rosen – her orange almond cake is cafe legend the world over – and the highly knowledgeable Elizabeth David.

And latterly, like so many people with a passion for good food, I have lapped up everything the wonderful Yotam Ottlenghi has said and written about Middle Eastern cooking, particularly the cooking of Israel and Palestine, where he developed his unique take on flavour.

This recipe is loosely a Persian Love Cake – I got a lot of inspiration from Turkish cooking too, in particular the recipes of Sevtap Yuce. My cake features lemon, rosewater and almonds as the principal flavours.

This cake is quite big – it’s essentially a sharing, celebration cake. You could scale it down if you wanted, or make 2 smaller cakes from the mixture.

Ingredients

150g butter

330g caster sugar

zest of 1 1/2 lemon

6 large free-range eggs

300g plain flour

165g ground almonds *

2 1/2 teaspoons baking powder

pinch of sea salt

1/2 teaspoons bicarbonate of soda

300g Greek yoghurt

3 tablespoons rosewater

*If you like your almonds to be a little crunchy, instead of using ground almonds, try pulsing flaked or slivered almonds in a food processor until they are ground but still have a bit of texture.

Syrup

125g caster sugar

125g water

Juice of a lemon

1-2 tablespoons rosewater

To serve – any of these are great!

1-2 tablespoons whole pistachios

Cardamom pistachio sugar**

Edible dried rose petals

Crystallised rose petals

Glacé fruit as decoration

** Here in Australia I use Cardamom Pistachio Sugar made by Gewürzhaus. Hopefully there will be other brands available where you live.

Method

Preheat the oven to 160°C, non fan forced. Carefully butter a 24cm springform cake tin.

Using an electric mixer, cream the butter, sugar and lemon zest until light and fluffy. Add the eggs, one at a time, mixing carefully after each addition to make sure the mixture doesn’t curdle. Add a dessertspoon of flour 3 times each time you’ve added 2 eggs. This will help stabilise the mixture and stop it curdling.

Sift the rest of the dry ingredients – it’s important to do this to give this rather dense cake some aeration.

Fold the sifted dry ingredients into the mixture.

Stir in the yoghurt and rosewater. Pour the mixture into the prepared cake tin and bake for 45 – 60 minutes or until a skewer inserted into the cake comes out clean. If you’re worried about the cake browning too much, after half an hour or so, you can place a piece of foil over the top of the cake.

Once cooked, remove the cake from the oven and cool for 5 minutes in the tin.

Remove the ring of springform tin, then remove the cake from its base.

Place on a serving plate.

For the syrup, combine the sugar and water in a small saucepan over a medium heat, stirring until the sugar has dissolved. Add the lemon juice, and bring to the boil, and cook for 5 minutes or until slightly thickened. Add the rosewater. Cool the syrup to room temperature.

Pierce the cake all over with a skewer, and spoon the cool syrup over the hot cake. Leave at room temperature so that the syrup can soak into the cake.

Scatter any of the following over the syrupy cake – whole pistachios, cardamom pistachio sugar, edible dried rose petals, crystallised rose petals or glacé fruit.

Serve the cake at room temperature, with a dollop of thick cream or Greek yoghurt.

Easter Simnel Cake

Simnel cake is traditionally made for Mothering Sunday, the fourth Sunday in Lent. Mothering Sunday in the UK is what we call Mother’s Day here in Australia, except we mark this day in May. A bit confusing!

I’ve been very interested in the Simnel cake, what it’s made of and its history. It’s a light fruitcake with two layers of marzipan, one layer baked in the centre of the cake, and one layer placed on top of the cake. The cake is adorned with eleven balls of marzipan, representing Jesus’ Apostles, minus Judas Iscariot. This last reference reminds us that this is an Easter cake, and can also be eaten during the Easter period and on Easter Day.

So I decided to make a Simnel cake for Mothering Sunday this Easter, Sunday 14 March. I have read many recipes for the cake, and eventually decided to adapt a recipe from the Hairy Bikers. I made a few changes to create my version of the cake. Whatever way you look at it, there are not that many ways you can make a Simnel cake – actually there is pretty much only the one basic recipe with a few adaptations! The link to the Hairy Bikers original recipe is here.

My version is baked in a slightly bigger tin than most recipes specify. I wanted a cake with a bigger diameter to serve more people. I used quite a lot of marzipan in order to get good coverage on the cake. I also went with blow torching the cake rather then putting it under a grill, as this was so much easier and you can control the heat source.

Ingredients

Marzipan

335 icing sugar

260g caster sugar

525g ground almonds

3 large free-range eggs

1 teaspoon almond extract

1 tablespoon lemon juice

2 tablespoons apricot jam (to stick the marzipan onto the cake)

Fruit cake

Juice and zest of an orange

Juice and zest of a lemon

500g sultanas, raisins and currants, in any mix you prefer

150g glacé cherries

225g self-raising flour

1 teaspoon cinnamon

1/2 teaspoon each of nutmeg, ginger, allspice – any or all of these are fine, use what you prefer

3 large free-range eggs

175g soft butter

175g brown sugar

Method

Make the marzipan first, as this needs to rest for an hour or so before it goes into the cake.

Sift the icing sugar and caster sugar into a large bowl, and then mix through the ground almonds.

Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon or spatula to make a rough dough. Use your hands to continue to turn the mixture into a dough that is able to be rolled out.

Put some icing sugar onto a work surface – bench top or ideally a large wooden board. Knead the marzipan for a couple of minutes until it’s a smooth dough.

Put the marzipan dough into a bowl, cover with plastic wrap and leave for at least an hour, preferably two, to allow the ground almonds to swell and absorb some of the moisture from the eggs.

For the cake, put the orange and the lemon juice in a small saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and heat for two minutes, stirring until the liquid disappears. Be careful not to burn the fruit by cooking it dry. Remove from the heat and leave to completely cool. Putting the fruit into a bowl and sticking it in the fridge can speed things up if you’re short on time.

Preheat the oven to 160 degrees C non fan forced, or 140 degrees fan forced.

Grease a 22cm spring form pan and line the base with two layers of baking paper.

Put the flour and spices in a large bowl. Whisk the eggs in a smaller bowl.

Cream the butter and sugar in an electric mixer such as a KitchenAid until light and fluffy and well mixed. Make sure all the mixture, even at the bottom of the bowl, is well incorporated.

Add the whisked eggs, a little at a time, beating well after each addition. To stop the mixture curdling – this can easily happen when adding eggs to butter and sugar – mix in a tablespoon of flour after each egg addition.

Gently fold in the flour to the rest of the mixture by hand. Stir in the dried fruit and the orange and lemon zest. Spoon half of the mixture into the springform tin, trying to get a smooth surface.

Working with marzipan. Divide the marzipan into three equal balls. Weighing them is probably the best way to do this. Wrap two of the balls in plastic wrap to prevent them drying out.

Place a large length of baking paper on your work surface and dust with icing sugar. Put the remaining ball ono the baking paper and cover with another length. Roll the ball into a circle that’s bigger than the springform tin. You can check this by putting the cake tin on top of the rolled marzipan and making sure the marzipan is 1-2 cms bigger than the tin.

Now peel the top layer of baking paper off the marzipan and put the marzipan circle carefully on top of the cake mixture in the tin, then peel off the remaining base paper.

Put the rest of the cake mixture on top of the marzipan and smooth the surface.

Place the springform tin into the preheated oven and bake for about approximately 1 hour 30 minutes, or until the cake is golden-brown, and a skewer inserted into,the cake comes out clean. If the cake is browning quickly but is obviously not cooked, cover the top with some aluminium foil.

Once cooked, remove from the oven and leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to completely cool.

Marzipan topping. This cake is best decorated using the bottom of the cake as its flatter. Turn the cake upside down and put onto a plate or board to allow you to decorate.

Place a length of baking paper onto the work surface with more icing sugar. Put one of the marzipan balls onto the paper and cover with another piece of baking paper. As before, roll the ball into a circle that’s bigger than the springform tin. You can check this by putting the cake tin on top of the rolled marzipan and making sure the marzipan is 1-2 cms bigger than the tin.

Heat the apricot jam in a microwave on low, or in a small saucepan on low heat for a couple of minutes.

Brush the surface of the cake with the warm jam and cover with the marzipan circle. The circle should just hang over the edge of the cake. Press the marzipan gently onto the cake, easing out any lumps. You can neaten up any overhang that’s too long with a sharp knife.

Now take the remaining marzipan and roll it into eleven balls to represent the Apostles. Weigh the balls to make them uniform – 20g for small balls or 25g for bigger ones. In either case you will have marzipan left over – always welcome as a sweet treat.

Dip each ball into the warmed apricot jam. Position them round the outside of the cake.

Now for the fun part – get out your cook’s blowtorch and lightly scorch the marzipan topping and balls! Be careful not to overdo it. If you haven’t got a blowtorch, put the cake under the grill for a couple of minutes until scorched but not burnt.

Place the cake onto a serving plate or board. Put a yellow ribbon – traditional – around the cake. I went for a green ribbon, with its associations of the renewal of life, appropriate for the Easter season.

Raspberry and Peach Meringue Roulade


My last post was a chocolate meringue roulade – so you may be wondering why another roulade post so soon! Well, when I’m on a roll (pun definitely intended), I like to crystallise my ideas for a new recipe while they are still fresh. And besides, a friend requested this recipe when she saw the photos on Facebook.

So here’s the recipe with the ingredients and instructions for the “Peach Melba” flavours.

Ingredients 

4 egg whites 

250g caster sugar

1/2 teaspoon vanilla extract 

1/2 teaspoon almond essence

Icing sugar, for dusting

For the filling:

150ml cream (any whipping cream, however I used thickened cream as it whips better) see note*

150ml good quality Greek yoghurt

2 yellow peaches, cut into quarters or eighths, depending on the size

125g fresh raspberries 

To decorate:

2 tablespoons raspberry compote** or good quality raspberry jam 

A handful of toasted almond flakes or hazelnut pieces 

Method

Preheat the oven to 180 degrees C or 160 degrees C fan forced. Line the base of a Swiss roll tin (23 x 33 cm / 9 x 13 in) with a sheet of baking paper.

Whisk the egg whites until stiff peaks form. Add the sugar one tablespoon at a time, whisking well after each addition, until all the sugar has been incorporated and the mixture is stiff and glossy. The mixture should pass the “thumb and finger” test: roll a little meringue between thumb and first finger, and if it’s smooth and not grainy, all the sugar has been well incorporated! 

Fold in the vanilla extract and almond essence.

Carefully spoon the meringue into the tin, flattening with a palette knife to level the surface. Place the tin into the preheated oven, and bake for about 20 – 25 minutes, or until the meringue is firm to the touch. The meringue may take a little longer to cook, you want it to be firm enough to roll, but not so hard that it won’t roll but just breaks up. 

Remove the meringue from the oven and, very carefully, turn out onto a sheet of baking paper. Peel the baking paper from the bottom of the meringue. Let the meringue cool for 10 minutes, but don’t let it get completely cool as it won’t roll.

Make a cut a couple of centimetres along the long side of the meringue. Make sure you don’t cut through the meringue completely.  This cut will help you to start the roll.

Meanwhile, whip the cream to firm peaks. Fold the Greek yoghurt into the whipped cream. Spread the cream/yoghurt mixture over the surface of the meringue.

Place the peach slices  and raspberries on top of the cream along the length of the roulade. 

Now roll up the meringue from the long side, using the baking paper to help you. It will be difficult to get it to roll, and it might crack, but the cracks are inevitable and quite acceptable. You may only get  a loose roll, as I did. I think this is fine, as a more rustic roulade will still look good and taste great!

Place the rolled meringue, now a roulade, into the fridge to chill for at least an hour. The roulade can be left overnight, too. Unlike a pavlova, a roulade will benefit from getting a bit soft, as it will cut better.

To serve, dust liberally with icing sugar, spoon over the raspberry compote or jam, and scatter the almonds or hazelnuts over the whole roulade. 

Cut into thick slices and serve. Nothing more needed!

*Thickened cream is available in Australia. It has a milk fat content of 35% and it contains additives – gelatine and vegetable gums, and this helps hold its shape when it’s whipped.

** Raspberry compote is easy to make if you want to use it in this recipe. Take 125g or so of fresh raspberries, or frozen, and put into a saucepan with 2 tablespoons of caster sugar and  1 tablespoon of water. Bring to a gentle boil, stirring, then cook without stirring until the raspberries have reduced and the mixture has thickened. This isn’t jam, so no need to cook to a jam consistency. Leave to cool to room temperature.

 

Chocolate Meringue Roulade

I have a confession – I had never made a roulade, meringue or sponge, until last week! I guess it was just one of those things I thought might be too tricky to do.

So I decided to give it a go, doing a meringue roulade as I have a heap of egg whites currently frozen, left over from using many egg yolks used in panettone making. Well that’s another story…

I had the idea of what to do, having watched the Queen of Cakes Mary Berry make meringue roulade on a Great British Bakeoff special. So I felt well equipped to give it a go!

And while the result was a little informal – Mary’s favourite epithet to describe messy bakes in the GBBO – I quite liked the rustic finished product! 

Ingredients 

4 egg whites 

250g caster sugar

100g dark chocolate

1 tablespoon cocoa powder

Icing sugar, for dusting

Filling 

150ml cream (any whipping cream, however I used thickened cream as it whips better) see note*

150ml good quality Greek yoghurt

125g fresh raspberries 

Method

Preheat the oven to 180 degrees C or 160 degrees C fan forced. Line the base of a Swiss roll tin (23 x 33 cm / 9 x 13 in) with a sheet of baking paper.

Whisk the egg whites until stiff peaks form. Add the sugar one tablespoon at a time, whisking well after each addition, until all the sugar has been incorporated and the mixture is stiff and glossy. The mixture should pass the “thumb and finger” test: roll a little meringue between thumb and first finger, and if it’s smooth and not grainy, all the sugar has been well incorporated! 

Melt the chocolate in a double boiler, or very carefully in the microwave. I use this latter method, but you must do it slowly, in intervals, on a low setting, to make sure the chocolate doesn’t seize. Gently fold into the meringue. Fold the cocoa powder into the meringue equally gently.

Carefully spoon the meringue into the tin, flattening with a palette knife to level the surface. Place the tin into the preheated oven, and bake for about 20 – 25 minutes, or until the meringue is firm to the touch. The meringue may take a little longer to cook, you want it to be firm enough to roll, but not so hard that it won’t roll but just breaks up. 

Remove the meringue from the oven and, very carefully, turn out onto a sheet of baking paper. Peel the baking paper from the bottom of the meringue. Let the meringue cool for 10 minutes, but don’t let it get completely cool as it won’t roll.

Make a cut a couple of centimetres along the long side of the meringue. Make sure you don’t cut through the meringue completely.  This cut will help you to start the roll.

Meanwhile, whip the cream to firm peaks. Fold the Greek yoghurt into the whipped cream. Spread the cream/yoghurt mixture over the surface of the meringue. Place the raspberries evenly over the cream. 

Now roll up the meringue from the long side, using the baking paper to help you. It will be difficult to get it to roll, and it will crack, but the cracks are inevitable and quite acceptable! You may only get  a loose roll, as I did. I think this is fine, as a more rustic roulade will still look good and taste great!

Place the rolled meringue, now a roulade, into the fridge to chill for at least an hour. The roulade can be left overnight, too. Unlike a pavlova, a roulade will benefit from getting a bit soft, as it will cut better.

To serve, dust liberally with icing sugar, and serve in thick slices.

*Thickened cream is available in Australia. It has a milk fat content of 35% and it contains additives – gelatine and vegetable gums, and this helps hold its shape when it’s whipped. 

Lemon Ricotta Cake with Italian Meringue

 



I love cakes that utilise dairy ingredients such as ricotta, yoghurt or sour cream to make a very moist and slightly fudgy style of cake. This cake has ricotta and Greek yoghurt to give that great texture, plus soaked in lemon syrup for added moistness as well as added zing.

You can top this cake in a lot of ways – drizzle with more lemon syrup, ice with buttercream or as I did, swathe with beautiful cloudy Italian meringue!

Ingredients

4 large free range eggs – approximately 200 – 220g in weight

200g caster sugar

Zest of 2 lemons

175g butter

175g ricotta

Juice of 1 lemon

1 teaspoon vanilla paste

75g Greek Yoghurt

200g plain flour

1 teaspoon baking powder

1/2 teaspoon bi carbonate of soda

Lemon syrup

Juice of remaining lemon left over from zesting

50g sugar

Italian Meringue

225g caster sugar

120 glucose syrup

90ml water

150g free-range egg whites

Method

Preheat oven to 180 degrees C. Grease a 20cm springform tin with butter. Line the base with a circle of baking paper.

Whisk the eggs, sugar and lemon zest in an electric mixer, starting on low and gradually increasing speed to maximum. Whisk till mixture is pale coloured slightly increased in volume.

Melt the butter and cool to room temperature. Break up ricotta roughly with a fork to help in mixing it in.

Add the lemon juice, vanilla paste, ricotta, yoghurt and butter to the bowl and whisk on low speed until just amalgamated. You don’t want to mix too long and knock the air out.

Combine the plain flour, baking powder and bi carbonate of soda, stirring with a fork to mix. If you want to, you can sift these ingredients.

Very carefully fold the flour into the cake mixture in 3 or 4 lots. Again, be careful not to overmix as you will lose volume. The mixture will be slightly lumpy because of the ricotta, but don’t worry, that doesn’t affect the baked cake texture.

Carefully pour into the cake tin. Place in the preheated oven and bake for 35-40 minutes, until a skewer inserted into the middle of the cake come out clean. Check the cake after 30 minutes – you may need to cover the top with foil if it’s browning too quickly.

Meanwhile, make the lemon syrup by putting the lemon juice and sugar into a small saucepan  over a low heat and stirring until the sugar is dissolved. Boil for a minute to reduce the syrup slightly.

Once cooked, remove from the oven, and leaving the cake in the tin, pierce all over the top with a skewer.

Pour the lemon syrup over the cake and then leave to cool for 10 minutes. Remove the cake from the spring form tin onto a plate.

To make the Italian meringue: first reserve 3 tablespoons of the caster sugar. Put the remaining sugar, glucose syrup and water into a small saucepan and stir until the sugar has completely dissolved. Have a cooking thermometer ready to test the temperature.  Without further stirring, cook over medium heat until the temperature reaches 117 degrees C on your thermometer.

Put the egg whites into the bowl of an electric stand mixer fitted with a whisk attachment and whisk  on a low speed. When the egg whites become loosened and slightly foamy, add the reserved 3 tablespoons of sugar, a tablespoon at a time.

Now you need to do this last action during the heating of the sugar syrup, which can be tricky. The idea is to pour the sugar syrup when it has reached 117 degrees C, onto the whisked egg whites and sugar. Pour the hot syrup down the side of the bowl, not onto the whisk.

Whisk on medium speed for several minutes until the mixture looks like meringue and is glossy and stands in peaks, and has cooled to room temperature. This will take at least 5 minutes – maybe more.

You can add any flavourings and colours at this point – stir in carefully by hand. I added the juice and seeds of a passionfruit for my cake, as passionfruit goes well with lemon.

To finish the cake, pile the thick luscious Italian meringue onto the top of the cake, using a palette knife.

Serve in thick slices, with more passionfruit, some lemon curd, whipped cream, ice cream, I could go on… this cake is a truly magnificent dessert cake however you like to serve it!

Soul Cakes for All Souls’ Day



It’s 2 November, All Souls’ Day, and today I baked Soul  Cakes, the traditional fare for this special day.

 “The cakes, often simply referred to as souls, are given out to soulers who go from door to door, singing and saying prayers for the souls of the givers and their friends.”

The musician Sting has a version of the traditional song “Soul Cake” on his album “If on a Winter’s Night”. Here are some lyrics.

“A soul cake, a soul cake,

Please, good missus, a soul cake.

An apple, a pear, a plum or a cherry,

Any good thing to make us all merry,

A soul cake, a soul cake,

Please, good missus, a soul cake.

One for Peter, two for Paul,

And three for Him that made us all.”

These souls cakes are half biscuit, half cake. They are heavily spiced, and coloured yellow with a little saffron. I added the zest of a mandarin, an orange is just as good. I made mine quite thick, to be more cake like, and less like a biscuit. I think this works well.

My soul cakes are a little rustic, ie not very pretty, but taste really spicy and are quite more-ish.

While a traditional treat for this day, you could make them anytime as they are super delicious!

Ingredients

100 g butter, softened

100g caster sugar

2 free-range egg yolks

250g plain flour

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 -1/2 teaspoon nutmeg

1/8 teaspoon saffron

Zest of an orange or mandarin

2 tbs milk

75g sultanas

Method

Put the softened butter, caster sugar and egg yolks in the bowl of a food processor and blitz until everything is combined and the mixture is creamy. Don’t worry if it looks split – the addition of the flour will fix that!

Sift the flour and spices,including the saffron. Put the mixture with the orange/mandarin zest into the processor, blitzing for a couple of seconds only, then blitz in the milk a little at a time until the dough just comes together. Don’t over-mix! If the dough isn’t yellow enough, add a pinch more of saffron.

Stir in the sultanas by hand.

Form the dough into a rough ball, them roll into a sausage shape, with a rough diameter of about 50cm or 2 inches, or whatever size you want your soul cakes to be.

Wrap in grease proof paper and chill in the fridge for a couple oh hours or until you want to bake.

Preheat the oven to 170 degrees C fan forced or 180 degrees C non fan forced.

Line a baking tray with baking paper. Take the sausage from the fridge and cut into thick wedges. Place each wedge on the baking tray. At this stage you should cut a cross on the top of each soul cake. I have to admit I forgot to do this today! But I  have included a photo of a prototype batch with crosses. Incidentally these ones looked nicer but didn’t have the lovely rich spicy taste of the version in this post.


Bake for 15 minutes or until firm and just brown. Cool on a wire rack.

Delicious eaten warm! If not eaten on the day they will harden up a bit. The soul cakes can  be frozen too, but eat on the day if possible – All Souls’ Day!

Blueberry Hazelnut Cake

 



This is one from the archives. A relatively easy cake that packs a real blueberry punch!  Because of all of the blueberries, it is a moist cake that keeps well.

Blueberries seem to be perennially in season here in Sydney and are relatively inexpensive. I have them permanently on hand for my breakfast granola with Greek yoghurt. But they’re yummy baked in a cake too.

This cake maximises the blueberry thing with fresh blueberries, dried blueberries and blueberry jam. The main hit comes from the fresh blueberries, and you could easily leave the dried ones out altogether- they’re not always easy to buy. Or substitute some raisins instead.

The “jam” is actually pretty simple – some blueberries cooked with sugar and water to make a rough preserve.

And a double hazelnut hit from the ground hazelnuts and the toasted hazelnuts.

It can be dressed up or down – great for afternoon tea or for a dessert.

Ingredients

125g softened butter

115g  caster sugar

1 tsp vanilla extract

2 free-range eggs

1 heaped tbls sour cream

90g ground hazelnuts

1/4 cup toasted and finely chopped  hazelnuts

100g self-raising flour

1/2 tsp bicarbonate of soda

60ml milk

30g dried blueberries, soaked in 1 tblsp of water for an hour (or substitute raisins or leave out altogether)

200g fresh blueberries

75g caster sugar

Method

You can make this cake in a stand mixer, but I prefer to use a food processor. Either will work well!

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar and vanilla extract in a food processor.  Add the free-range eggs and process until eggs are well incorporated. Pulse in the sour cream.  Sift the ground hazelnuts with the chopped hazelnuts,  SR flour and bicarbonate of soda. Stir in the sifted ingredients into the mixture with a spoon, then stir in the milk.

Fold in the soaked dried blueberries or raisins if using, and half of the fresh blueberries. Spoon into the springform cake tin.

Bake for  about 45 minutes, or until a skewer inserted into the cake comes out clean.

Meanwhile, cook the remaining blueberries and caster sugar with 2 tablespoons of water in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon to help them release their juices.

Cool the cake completely in the tin before removing the ring of the springform tin. As the cake is quite moist and therefore a bit delicate, carefully remove it from its base using an offset spatula or indeed a ordinary metal spatula.

Pile the blueberry “jam” onto the top of the cake. Serve with more fresh berries and a sprinkling of sugar if desired, with whipped cream, creme fraiche or sour cream, any kind of cream goes well with this sweet blueberry baked delight!

 

IMG_6858

Angel Food Cake With Berries and Berry Cream



Three months ago I had never made, or even eaten angel food cake. I’m not sure why I hadn’t come across this amazing cake – it is so delicious, and while not a doddle to make, is pretty easy once you have made it once and practised the techniques.

So the first angel food cake that I made was the first one that I ate! I love its sublime lightness, pillowy softness, and ability to be a fantastic vehicle for cream, fruit and sauces.

Angel food cake is notable because it contains no fat and no egg yolks. In fact, it’s basically egg whites, sugar and flour, with cream of tartar. It also needs to be cooked in a special angel food cake tin.

I did a heap of research online to find out how to bake this cake. There are several things you need to do for cake success:

*Acquire an angel food cake tin for a start, and learn how to use the tin.

The tin should be 25cm/10in in diameter.

*Don’t grease the tin!

*Cool the cake upside down, the tin being supported on its own legs.

*Treat your egg whites in the mixture with care. Whisk the egg whites until aerated and foamy but not dry. After adding the sugar, whisk into soft but not stiff peaks. The egg white mixture will continue to expand in the oven. Stiff peaks may deflate in the oven.

My recipe is developed from very helpful instructions from the Queen of Cakes, Mary Berry, link here and Sally’s Baking Addiction, link here. Both food writers explain the science of the angel food cake clearly with understandable instructions.

Angel food cake is best served with cream and fruit or a sauce. It would be tricky to ice the cake as it’s so delicate, so it’s usually served plain.

I served this particular cake with lots of strawberries and raspberries, and berry whipped cream – whipped cream mixed with some berry jam and then piped onto the cake in swirls.

An angelic dusting of icing sugar makes this a truly heavenly cake to eat!

Ingredients

Cake

125g plain flour

300g caster sugar

10 large free-range egg whites

1 tablespoon lemon juice

1 teaspoon cream of tartar

½ teaspoon salt

To serve

250mls whipping cream

1-2 tablespoons of any berry jam – strawberry, raspberry or blueberry, or a mixture

250g strawberries

250g raspberries

Icing sugar, to dust

Method

Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced.  Make sure you have an oven shelf positioned in the lower third of the oven.

Sift the flour and salt and add to a food processor. Pulse them with 100g of the caster sugar. This will aerate the dry ingredients to help create a light cake texture.

Whisk the 10 egg whites in an electric stand mixer on a high speed for one minute until frothy. Add the lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until foamy peaks form when the whisk is removed from the bowl. Increase the speed, and add the remaining 200g of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. You will end up with a big volume of meringue mixture.

Sprinkle over one third of the flour/sugar mixture into the meringue and fold gently to combine. Repeat with the next third of the mixture and then the last third. Be very careful to fold the flour/sugar mixture gently to keep as much air in the angel food mixture as possible.

Carefully spoon the mixture into an angel food cake tin. Do not grease the tin! There is a lot of mixture to get into the tin. Once in the tin, gently run a knife through the centre of the mixture to remove any pockets of air.

Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be pale brown and should have risen slightly. If the egg whites have been over beaten, or the mixture stirred too aggressively, the baked cake can sink.

Take out of the oven and turn the tin upside down onto the tin’s cooling legs on the bench top. Leave the cake to cool in the tin for at least an hour, two is ideal.

Once the cake is cool, run a knife around the outer edge of the cake tin, and also the inner edge around the centre insert, to remove it from the tin.

Turn the tin over and invert onto a plate. Remove the centre insert, and very carefully run a palette knife between the cake and the base of the tin to separate the cake from the base.  Being very careful, turn the cake right side up and place on a wire rack to cool.

Once cool, very delicately turn the cake right side up and place on a serving plate.

To serve:

Whip the cream until fairly stiff, but don’t overwhip or you’ll end up with butter! Put into a piping bag, and swirl your berry jam of choice into the cream. Pipe swirls or rosettes, if you’re being fancy, around the diameter of the cake.

Pile lots of strawberries and raspberries into the centre of the angel food cake.

Dust liberally with icing sugar over the whole cake.

 

 

 

Lemon Yoghurt Sheet Cake

 





I was debating whether this was a sheet cake or a traybake. I guess it’s the former, as it’s more a cake than a “slice”, the Australian version of a traybake, and baked as a sheet in a 13” x 9” cake pan.

Lemon and yoghurt go well together and create a moist cake, and topped with a lemon glaze makes it extra lemony!

Ingredients

Cake batter:

250g butter, softened 

1 teaspoon vanilla extract

250g caster sugar

Zest of 1 lemon

3 free-range eggs

250g plain flour

1 teaspoon baking powder

100g Greek yoghurt

Juice of half a lemon

1 tablespoon milk

Lemon glaze:

2 tablespoons lemon juice

Enough icing sugar to make a thin but spreadable icing

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced.  

Line a 13” x 9” cake pan with baking paper. Beat butter, vanilla and sugar in a food processor until well creamed.

Add the lemon zest. Beat in eggs one at a time. Stir in the flour and baking powder, the yoghurt and the lemon juice, in 2 batches. Stir in the tablespoon of milk.

Spread mixture into the pan. Bake about 30 minutes, or until a skewer inserted in the cake  comes out clean. 

Cool in the pan, then turn the sheet cake out onto a wire rack.

For the glaze, mix the lemon juice with enough icing sugar to make a spreadable glaze. It’s rather hard to say how much, just keep adding icing sugar a little at a time until you get the right consistency.

Spread on top of the sheet cake, no need to be too precise, this is more of a glaze than an icing and should drip down the cake.

Baked Cheesecake with Salted Caramel Sauce

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Baked cheesecake. An oldie but a goodie. One of the best desserts there is, in my book. This recipe is from the vault – made for a lunch with friends at Palm Beach, both good cooks, so I needed to impress!

A classic baked cheesecake is made even more luscious with a sour cream topping. And  a bit more decadent with a salted caramel sauce and salted praline bits and pieces.

Cheesecake

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

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Salted  Praline

Heat 1 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt!

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of flaked almonds.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

Salted Caramel Sauce

Ingredients
200g sugar
75ml double cream
50g butter, cubed
½ tsp sea salt flakes

Method

Put the sugar in a  saucepan with 50ml water. Gently heat on low, swirling the pan but not stirring, until just melted.  Simmer gently, swirling regularly, until the liquid is very dark golden caramel. Remove the saucepan from the heat then carefully and quickly whisk in the cream and butter. Be careful as the mixture will splutter. Keep whisking until smooth, then beat in the salt. Let cool. You can make the caramel in advance.  Put in the refrigerator but bring back to room temperature before using.

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