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Category Archives: Cakes

Halloween Blueberry Yoghurt Cakes

It’s coming up for Halloween in week or so, and these rather lurid blue gems are the perfect thing for hungry Trick or Treaters! They’re not the prettiest cakes in the world,  but they’re yummy, crammed full of blueberries and iced with a lemon glaze. And their “blue blood” dripping dripping down the sides is sure to be a winner!

A word of warning: they’re very moist, so grease your molds really well, or maybe use paper cases. A couple of my bottoms stuck to the molds, because the mixture was so moist.

Ingredients

2 free-range eggs
140g raw sugar
75ml vegetable oil
50g fresh blueberries + extra fo decorating
100g Greek yoghurt
150g plain flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla paste
100g frozen blueberries

Icing
Juice of a lemon
1 1/2 cups icing sugar
Blue food colouring

Method

Preheat the oven to 170 degrees C. Grease a 6 cup large muffin mould, or use a normal muffin mould and you will get 6-8 smaller cakes. Remember to grease very well or use paper cases.

Put the eggs into the bowl of an electric mixer and whisk until the eggs are frothy. Add the sugar and whisk until the sugar has dissolved and the mixture has increased in volume. Add the the oil and the fresh blueberries and continue whisking. You actually want the fresh blueberries to break up a bit to give some “blue” colour to the mixture. Add the yoghurt and whisk until incorporated. The mixture will be quite liquid.

Add the flour, baking powder, salt and vanilla paste. Gently incorporate into the mixture. Fold in the frozen blueberries.

Spoon the mixture into the muffin holes, filling to about three quarters way up.

Bake in the oven for about 25 minutes, but the cakes may cook more quickly. Check the cakes at 15 minutes and then at 5 minutes intervals, using a skewer to test for “doneness”.

Cool for 5 minutes before very carefully turning out the cakes.

To make the icing, add enough of the juice of a lemon to the icing sugar to make a droppable icing. Spoon out half of the lemon icing and add blue food colour to the half mixture drop by drop until you have the right shade of blue.

Ice the cakes with the both the plain icing and blue icing in whatever artistic or crazy way you like! But make sure the icing drips to suit the Halloween theme! Finally add a blueberry on top of each cake.




 

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Blood Orange Upside Down Cakes

IMG_7705 IMG_7697It’s the last couple of weeks for blood oranges in Sydney. Nothing beats the flavour and colour of blood oranges – I await the arrival of these ruby red gems eagerly each year and try to include them in lots of delicious recipes. I made these mini cakes a year ago, and, looking over blood orange recipes, thought I would repost this one again, just in time for the last of the fruit.

These are some more blood orange treats I have posted and are definitely worth a try.

Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

Blood Orange Friands

Blood Orange Upside Down Cake

Little Strawberry and Blood Orange Cakes

Here’s the recipe for these “mini” blood orange cakes.

Ingredients 

Candied orange slices

2 blood oranges

200g caster sugar

Cakes

2 blood oranges

200g  caster sugar

125g very soft butter

2 free range eggs

½ tsp vanilla essence

125g plain flour

75g ground almonds

1 tsp baking powder

Method

For the candied orange slices, finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.

Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Preheat oven to 170 degrees C.

I use a set of mini cake tins which have removeable bottoms for these upside cakes, see the photo.

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You could also use mini springform tins, but you will end up with small cakes rather than mini cakes. If you don’t have a tin/s with removeable bottoms, you could use an ordinary muffin tin, but turning out the mini cakes will be tricky, as you need to keep the candied orange slices intact.

Grease whatever tins you are using well, and line the bases with circles of baking paper.

Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture. Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled!

Add the eggs and vanilla and blitz again, the mixture will still look very curdled! Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Place the candied orange slices on the paper bases in the tin/s, one should be enough unless you are using a larger tin. Be as artistic as possible, remembering, as these are upside down cakes, that the bottoms become the top! Place the batter over the top of the slices.

Bake for 20- 25 minutes or until a skewer inserted in the centre of the cakes comes out clean. As these cakes are small, they may need a little less cooking, but they are also quite moist, so may need the allotted time. My advice is check after 15 minutes and keep checking thereafter. If you are using small springform pans you will need a little longer.

Remove from the oven once cooked and cool the tin/s on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the tin/s. Even more carefully, take off the bases and peel away the baking paper.

Brush the mini cakes with the blood orange syrup and serve. IMG_7726

Little Strawberry and Blood Orange Cakes

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9AE196DF-0973-4F12-819A-5DE78E2DBF1EI’m a big fan of the little cake – delicious cakes in different shapes and sizes, filled with fruit and drizzled with a little icing. Perfect for afternoon tea.

I’ve been experimenting with different recipes and baking molds with varying success. I’ve come to the conclusion that too much fruit in the filling can make the little cakes fragile and hard to turn out. It’s also imperative to grease the molds really, really well to stop the cakes sticking.

Here’s a recipe that works. It’s pretty easy as it’s all made in the food processor. You can use whatever fruit you like – I chose strawberries as they are plentiful at the moment, and blood oranges as they are in season. You could substitute the blood orange juice with ordinary orange juice or lemon juice if you like.

Ingredients

125ml canola oil
175g sugar
1 egg
140g natural yoghurt
Juice of 1/2 blood orange
1 tsp orange blossom water
1 tsp vanilla paste
150g self-raising flour
100g frozen strawberries
150g icing sugar
Juice of 1/2 blood orange
1 tsp orange blossom water

Or substitute the juice of 1/2 lemon for lemon icing

Method

Preheat oven to 170 degrees C fan forced. Grease and flour your chosen molds. Depending on the size of the molds, you should get 6-8 cakes from the mixture. I used mini bundt molds and some Nordic ware rose molds.

Put the oil, caster sugar and egg into a food processor and blitz until well combined. Add the yoghurt, blood orange juice, orange blossom water and vanilla paste, and blitz again. Add the flour and pulse to combine.

Finely chop the frozen strawberries and stir them through the mixture. Spoon the mixture into the molds.

Bake for about 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Leave to cool for 15 minutes, then carefully turn out onto a rack, easing the little cakes out of the molds trying not to break them!

To make the icing, put the icing sugar in a bowl with the blood orange juice and orange blossom water, or lemon juice. Stir to combine to make a smooth flowing icing. If the icu g is too runny, add more icing sugar, if it’s thick, add a little more juice.

Drizzle the icing over the cakes – letting it drip down the sides. Decorate with slices of fresh strawberry and blood orange. I scattered over some freeze dried strawberry powder too. Serve at afternoon tea or anytime you like!

Pear and Hazelnut Tart – Jamie Cooks Italy

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C42A5815-2EC1-4519-AA14-8C654E97581FI’ve just acquired Jamie Oliver’s new book, Jamie Cooks Italy. It’s beautiful! A wealth of fantastic recipes which highlight the breadth and depth of Italian cooking. Here is a link to the book.

I couldn’t wait to start my baking, so this weekend I made a lovely chicken dish, “Chicken under a Brick”. More of this in a later post!

I also baked “Pear and Hazelnut Tart”, a twist on a classic frangipane tart. The frangipane is made with hazelnuts rather than almonds. You process whole hazelnuts, so the texture is quite gritty compared with traditional almond or hazelnut meal. Pears are baked on top of the frangipane. The pastry and frangipane are both flavoured with orange zest, which adds to the piquancy of the tart.

Here’s Jamie’s recipe as is. A couple of notes – I roll the pastry between clingfilm as this is far easier and less messy than the traditional way! I also substituted baking paper for non-PVC clingfilm in order to bake the tart blind, as I’m not sure you can get the latter in Australia.

Ingredients 

2 oranges
275g unsalted butter (cold)
250g plain flour, plus extra for dusting
50g icing sugar
1 tsp vanilla bean paste
3 large free-range eggs
Olive oil
150g blanched hazelnuts
150g golden caster sugar
3 firm pears

Method

To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla paste and l egg, then pulse until it comes together into a ball of dough. Wrap in clingfilm and pop into the fridge to chill for 30 minutes. Lightly oil a 25cm non-stick loose-bottomed tart tin. Preheat the oven to l80 degrees C.

On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess patch up any holes. Line with a double layer of non-PVC clingfilm, then fill with uncooked rice. Bake blind for IS minutes. Remove the clingfilm and rice, bake for a further 5 minutes, then leave to cool.

For the frangipane, blitz the nuts into a fine powder in the food processor. Add the remaining 150g of butter and the caster sugar and blitz again to combine. Finely grate in the remaining orange zest, crack in the remaining 2 eggs and blitz again. Just before assembling, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange.

Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top. Bake at time bottom of the oven for 40 minutes, or until golden. Leave for 5 minutes in the tin, then release and serve warm. Nice with orange-spiked crème fraîche and crumbled toasted hazelnuts.

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Quince Tart: Free-form Style

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74EC71E1-AE14-4F34-95CC-8B26D4CC3439It’s winter in the Southern Hemisphere, and in Sydney we’re experiencing a really crisp winter, which I love, as I’m a fan of the cold weather.

Quinces are in season and I make a few quince recipes at this time of year. One of my favourites is baked quince with crumble, slices of slowly baked quince with a crumble topping and thick cream.

Quinces go well with pastry, so I recently made a rustic quince tart, a simple sweet short crust pastry base, baked free-form, topped with cookedquince.

The pastry recipe is from a recipe for Red Apple Rustic Tart,  and the baked quince is adapted from a recipe for Quince Shortcake.

Ingredients

For the quinces:

2 quinces
100g caster sugar
Juice of 1 lemon

For the pastry:

1 3/4 cups plain flour
170 grams butter
1 tablespoon sugar plus extra for sprinkling
A good pinch of salt
2 tablespoons ice cold water

Method

Baked quinces:

Preheat oven to 150 degrees C.  Peel the quinces, halve lengthways and remove cores. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

Pastry:

Pulse flour, butter, sugar and salt in food processor, until the consistency of coarse breadcrumbs. Add enough iced water to bring the pastry together – be careful not to over mix.

Wrap the pastry in cling film and refrigerate for 20 -30 minutes.

To make the tart:

Turn the oven up to 170 degrees C.  Butter a baking dish. Remove the pastry from the fridge and roll out between 2 sheets of cling film. Remove from the cling film and drape over the baking dish, shaping rough sides inside the dish. This is a free-form tart so there is no need to make it look “pretty” or too even.

Place the baked quince slices on top of the pastry higgledy piggledy, the more rustic the better. Sprinkle the additional sugar liberally over the edges of the pastry.

Place in the oven and bake for 20-25 minutes until the pastry is crisp and golden brown.

Serve warm with whipped cream or thick Greek yoghurt.9AD45771-6D98-40E5-8FB1-B3C89C8BEA88

 

 

Ottolenghi Strawberry and Vanilla Mini-Cakes

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65A6C6F5-BF69-48B7-819F-A414FCDB6DC0I love little cakes, and I’m always keen to find recipes for something other than cupcakes.

Yotam Ottolenghi in his lovely book Sweet, written with another great cook Helen Goh, has a number of recipes for all kinds of little cakes. Many of the cakes are made with ground almonds, making them moist and delicious.

These Strawberry and Vanilla Mini-Cakes are very fragrant with fresh strawberries and vanilla. The cakes are quite dense and would be great on their own. The strawberry icing however, adds piquancy, but be careful as it’s quite runny!

Here’s the recipe from Sweet. Ottolenghi suggests making the cakes in a pop-over or giant muffin tin, giving you 12, or if you make them in regular muffin tins you will end up with 18.

I decorated the cakes with freeze dried strawberry powder instead of freeze dried whole berries.

Ingredients 

1 cup plus 1 1/2 tbsp/ 250 g unsalted butter, at room temperature

1 1/4 cups/250 g granulated sugar

1 tsp vanilla extract

scraped seeds of 1/2 vanilla pod

4 large free-range eggs, lightly beaten

1 cup/120 g self-rising flour, plus extra for dusting

1/4 tsp salt

1 1/3 cups/140 g almond meal

7 oz/200 g fresh strawberries, hulled and cut into 1/3 inch/1-cm dice

Strawberry Icing

2 oz/55 g fresh strawberries, hulled and roughly chopped

2 1/2 cups/300 g confectioners’ sugar

1 tbsp light corn syrup

scraped seeds of  1/4 vanilla pod

6 whole strawberries (or 9 if using a regular muffin pan) cut in half lengthwise, or 2 tbsp freeze-dried chopped strawberries, to garnish

Method

Preheat the oven to 400°F/200°C. Grease and flour the molds of your chosen pans.

Place the butter, sugar, vanilla extract and vanilla seeds in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until light, then add the eggs, a little at a time, scraping down the sides of the bowl a few times as you go. (Adding the eggs gradually should prevent the mix from splitting, but don’t worry too much if it does, it might look a bit curdled, but this will not affect the final result.)

Continue to beat until fully combined. Sift the flour and salt into a bowl, then stir in the almond meat. Turn the speed of the mixer to medium-low, then add the dry ingredients in three batches and finally fold in the diced strawberries.

Spoon the mixture into the prepared molds – it should come about three-quarters of the way up the sides (about two-thirds in a regular muffin pan). Bake for about 22 minutes (about 20 minutes in a regular muffin pan), rotating the pan halfway  through, until a skewer inserted into the middle of one of the cakes comes out clean.

Remove from the oven and allow to sit for 15-20 minutes before easing the cakes out of the molds. Transfer to a wire rack to cool completely.

To make the strawberry icing, place all the icing ingredients in a food processor and process together until smooth.

Drizzle the tops of the upside-down cakes with the icing, allowing it to drip down the sides. If desired, garnish with half a strawberry on each cake, cut side facing up, or a sprinkle of dried strawberries.

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Mandarin Hazelnut Cake

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Everyone loves the famous Orange Almond Cake, Claudia Roden’s recipe from her book A New Book of Middle Eastern Food. 

It’s gluten and dairy free, and that is why in Australia it’s the staple of many cafes and restaurants,  although I would hazard a guess that not many people would know of its origin! I started cooking this recipe many years ago and I still have the original Book of Middle Eastern Food, albeit well thumbed and food stained..

In this recipe I have changed the two main ingredients. I substituted mandarins for oranges and hazelnuts for almonds. I still follow the basic recipe, cooking the mandarins whole and blitzing them in the food processor. I also halved the ingredients to make a smaller cake – it’s still a decent size.

The result was a fragrant mandarin scented cake, that was very nutty – I encouraged the nuttiness by roasting the ground hazelnuts first.

For a version of the original, see here for this SBS recipe.

Ingredients

3 small mandarins, washed

150g ground hazelnuts

125 g caster sugar, plus extra for dusting

3 free-range eggs

1 tsp baking powder

Whole hazelnuts for decorating

Candied mandarin segments and peel for decorating*

Dark chocolate for drizzling

Method

Preheat the oven to 160 degrees C fan-forced. Grease  and line the base of a 18cm springform cake tin with baking paper. You don’t need to line the sides – just grease well.

Bring a large saucepan of water to the boil. Wash the mandarins and cook in the boiling water for about 1/2 hour, or until soft.

While the mandarins are cooking, spread the ground  hazelnuts on a baking tray lined with baking paper, and roast in the oven for about 10 minutes until the hazelnuts are lightly toasted and smelling nutty!

Remove the mandarins and allow to cool to room temperature, then put the whole mandarins in a food processor and blitz to a rough purée.

Put the caster sugar and eggs into the food processor and pulse.

Add the ground hazelnuts and baking powder, and pulse quickly to mix.

Pour the mixture into the prepared tin and bake for 1-1¼ hours, until  a skewer inserted into the centre comes out clean.

Allow to cool before carefully removing the sides from the springform tin. If you can remove the cake from the base, that’s great – but if it’s too moist, don’t worry!

Decorate, if you like, with whole hazelnuts and candied mandarin pieces and peel. Serve with cream, sour cream or creme fraiche.

 

*To candy the mandarin segments and peel, make a sugar syrup by dissolving 3 tablespoons of sugar in 3 tablespoons of water, and bring to the boil. Put mandarin segments and finely sliced peel in the syrup and cook for about 5 minutes, then remove and drain on baking paper.

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