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Category Archives: Cakes

Apple Caramel Cake

While this cake may seem a bit complicated – making caramel, toasting nuts, it’s actually quite straightforward!

What makes the cake do-able is because it’s all made in a food processor! Which doesn’t mean you couldn’t make it in an electric mixer. You would just need to finely chop the nuts first, by hand or in a processor.

It’s an upsidedown cake, the caramel apples on the base become the top. The cake is nutty, with a distinct caramel flavour and a hint of spice. It’s incredibly moist and keeps well too.

Ingredients

2 apples

Caramel

100g caster sugar

40g butter

Cake

100g mixed nuts

125g butter

75g raw sugar

75g brown sugar

3 large free-range eggs

1/2 teaspoon vanilla extract

125mls buttermilk

150g self raising flour

1/2teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Method

Preheat the oven to 170 degrees C.

Grease a 20cm or 22cm springform tin, depending on what size you want your cake. Mine was baked in a 20cm tin. Line the base with baking paper.

Peel and core one apple and half of the other one. Cut into thin slices.

To make the caramel, melt the sugar slowly in a heavy based saucepan. Once the caramel has melted and turned a toffee or tea colour, take off the heat and very carefully add the butter in pieces. Stir the caramel but be careful as it will splutter a bit. Once the butter is added beat the mix mixture well for a minute.

Pour the caramel over the baking paper lined base of the tin. Place the apple slices over the caramel in an overlapping circle.

For the cake, toast the mixed nuts in a frying pan for a couple of minutes over a medium heat. Cool for a few minutes, then place in a food processor and blitz until roughly chopped.

Add the butter and sugars to the food processor and mix until amalgamated. Add the remaining half apple cut into pieces, and all the other ingredients to the bowl. Process for a couple of minutes until everything is amalgamated. You made need to scrape the bowl down part way through the process.

Spoon the mixture on top of the apples and caramel.

Bake in the preheated oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and leave to cool. Carefully turn out the cake. Remember this is an upsidedown cake so the bottom is the top! If the apple come out a bit higgledy piggledy, just rearrange as necessary. Don’t worry it’s meant to be a rustic cake!

Angel Food Cake

Angel food cake, the food of the gods or at least, the angels! A couple of years ago I had never made this beautiful cake, so I decided I needed to give it ago. I’ve made it a few times since, as a special occasion cake.

I’m re-visiting a previous post, just to show you that it’s quite possible to make this cake without too much experience, provided you follow a few simple guidelines, which I’ve listed below.

The result is of course, sublime!

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.

Rosewater and Lime Cakes

I love making little cakes, and I like to make cakes in different sizes and shapes.

I’m a great collector of molds for cakes, and my collection is always growing… I picked up these little rose molds made by Nordicware some time ago. They are perfect for little cakes for afternoon tea or even for a dessert.

While they are very pretty the molds do need careful management in order that the cakes don’t stick. I use this method – I butter the molds well, sprinkle them with flour, and freeze them for 15 minutes or so. This seems to do the trick.

However you could make these cakes in any fancy molds or in a muffin pan.

Something else that I do with these cakes, is to use buttermilk. I find this gives the cakes a really lovely flavour and I think perhaps helps them to keep well.

And lime and rosewater is a beautiful combination!

Ingredients

Little Rose Cakes

125g butter

125g caster sugar

Zest of 1/2 lime

2 large free-range eggs

200g plan flour

1 teaspoon baking powder

125mls buttermilk

Icing

100g icing sugar, sifted

1 teaspoon rosewater

Juice of 1/4 lime

A drop of pink food colouring

Method

Preheat the oven to 160 degrees C. You can make this little cakes in any fancy molds you have on hand. I made these in Nordicware rose molds, but you could use any standard 12 cup muffin pan.

Butter and flour your molds – if you’re using any kind of fancy molds, you will need to butter and flour them very well as I mentioned in the introduction.

Cream the butter and sugar in electric mixer with the lime zest. Add the eggs and beat until well mixed. Add the plain flour and baking powder plus the buttermilk, and gently mix until just incorporated.

Place the tin in the oven and bake for 20 minutes or until the cakes are cooked and golden on top.

Cool the cakes in their molds or muffin pan for 5 minutes, then carefully remove from the molds or muffin pan and finish cooling on a wire rack.

In a bowl, mix together the icing sugar, rosewater, lime juice and pink food colouring and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.

However you don’t want the icing too thick, as this is more of a glaze than an icing. You want the beautiful rose shapes of the molds to be visible!

Drizzle over the little rose cakes, serve as is for afternoon tea, or with a dollop of cream as a dessert.

Raspberry and Rosewater Cake

If you follow this blog at all, you may realise I’m pretty keen on rosewater as an ingredient. I love its floral, heady flavour, with mysterious overtones of the exotic Middle East.

A great pairing with rosewater is raspberries. This recipe is something quite simple that anyone can make.

I got the idea for the recipe by adapting a great recipe from the “Queen of Baking” Mary Berry. Mary has a recipe for a Victoria Sponge that is ultra simple. Mary uses baking spread, not butter in her sponge. As a butter aficionado, I would have said “Oh no!” But I trust Mary, and I made the cake with baking spread. And it works! As Mary says it makes a really light sponge.

So I have been adapting and tweaking the recipe for different cakes in different sizes. This version uses three quarters of the original quantity.

But if you don’t like baking spread, by all means use butter. Just make sure it’s soft, or it won’t cream properly.

Ingredients

170g baking spread (I use Nuttelex, an Australian brand)

170g caster sugar

3 free-range eggs

170g self raising flour

1 teaspoon baking powder

1 tablespoon rosewater

125g frozen raspberries

2 teaspoons plain flour, for the raspberries

Icing

Juice of half a lemon, or enough to make a soft icing

150g icing sugar

A few drops of pink food colouring, enough to make a rose pink icing

Method

Pre-heat the oven to 170 degrees C fan forced. Butter a 22cm spring form tin and line the base with baking paper.

Cream the baking spread and caster sugar in an electric mixer. Add the eggs and 1 tablespoon of the flour, and mix well. (This is to stop the egg, sugar and butter curdling).

Add the rest of the flour and baking powder, and mix until incorporated. Don’t overmix, or the cake will be tough.

Stir in the rosewater. Sprinkle the raspberries with the flour and gently fold through.

Spoon the mixture into the cake tin and smooth the top.

Place in the pre-heated oven and bake for 30 minutes or until a skewer inserted in the cake comes out clean.

Remove from the oven and leave to cool for 10 minutes before carefully turning out onto a cake rack.

For the icing, add the lemon juice to the icing sugar in a small bowl and mix well. You may need less or more lemon juice. You want a soft icing that will stay on the cake and not drip off. Add the food colouring carefully, you don’t want a lurid cake!

Serve in its own, or decorate with whatever you have to hand, in my case some dried rosebuds and rose pink glitter powder. Probably fresh raspberries would be just as nice!

Raspberry Blondies

Brownies? Blondies? Both excellent sweet treats in a fudgy, gooey kind of way. This one is a sweet version of a brownie, made with white chocolate, so technically definitely a blondie!

I got the inspiration a few years back from a post on the internet, no longer around. The general idea is that raspberries and white chocolate are a match made in heaven, so I ran with that idea!

The blondies are made with plain flour only, no baking powder, but they seem to rise all the same.

Ingredients

115g unsalted butter

180g white chocolate chopped

115g caster sugar

2 free-range eggs

1 teaspoon of vanilla paste

125g plain flour +1tablespoon flour

1 cup frozen raspberries

Method

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

Grease and line a square 20 cm x 20 cm baking tin with baking paper. You could use a 18cm x 27cm baking tin instead.

Melt the butter and 100g of the white chocolate in a small saucepan over low heat and stir until smooth.

Beat the sugar, free-range eggs and vanilla paste in a bowl until the mixture is thick and pale.

Gently combine the the butter and white chocolate mixture into the egg and sugar mixture.

Gently fold 1/3 of the flour into the batter and repeat twice until all the flour is all incorporated.

Put half the raspberries into the tablespoon of flour then gently fold the raspberries/flour into the mixture.

Pour the mixture into the tin and place the remaining white chocolate pieces and raspberries over the top of the mixture.

Bake for 30- 35 minutes. The blondies will have risen but will still be slightly soft in the middle.

Cool in the tin before cutting into squares.

Pear and Almond Buttermilk Cake

Pears are lovely at the moment, a great winter fruit perfect for cakes or pies or puddings.

This simple cake makes the most of pears and is great for morning tea, afternoon tea or even as a dessert. You could substitute apples too.

I added a plum to the fruit for colour because I had one on hand but that’s entirely optional.

Ingredients

2 pears

1 large plum (optional)

150g almonds flakes

125g butter

150g sugar

2 large free-range eggs

1/2 teaspoon vanilla extract

1 teaspoon almond essence

125mls buttermilk

50g plain flour

1 teaspoon baking powder

2 teaspoons Demerara sugar

Method

Preheat the oven to 170 degrees C.

Peel the pears and cut vertically into thin slices, avoiding the core. Cut the plum into slices if using.

Butter a 20 or 22cm cake tin. The smaller tin will give you a deeper cake, the larger tin will give you a flatter cake.

Line the base with baking paper.

Put the almond flakes into a food processor and blitz for a minute until you have small pieces. Remove from the processor.

Put the butter in the food processor and blitz until it is soft. Add the sugar and cream well. Add the eggs and mix until amalgamated. Add the essences and the buttermilk. Add the flour, baking powder and chopped almonds and blitz briefly.

Spoon the mixture into the prepare tin. Arrange the pear slices and plum slices (if using) in a circle around the mixture, any leftover can be put into the centre. Sprinkle with the Demerara sugar.

Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and leave to cool.

Serve as is or drizzle with lemon icing. Make this by combining a couple of tablespoons of lemon juice with enough icing sugar to make a drizzle icing.

You could also great a little lemon or lime zest over the cake too.

Pear and Sour Cherry Loaf

What to do with a couple of over ripe pears? Put them in a loaf of course and add sour cherries for a tangy flavour. And almond extract goes really well with both these ingredients!

A couple of things to say about this loaf. First, it’s an all-in-one loaf, and made in the food processor too. So it’s super simple. Believe me, the all-in-one method produces great results!

Secondly, I have been very interested in the Queen of Baking Mary Berry’s advocacy of baking spread, rather than butter, in cakes. I’ve used baking spread in Mary’s Victoria Sponge recipe and it produced a lovely textured sponge. So I have used baking spread in this recipe. But by all means, use butter if you prefer, but make sure it’s super soft.

Ingredients

125g caster sugar

125g baking spread (I use Nuttelex here in Australia)

2 free range eggs at room temperature

125g self raising flour

1/2 teaspoon baking powder

1 teaspoon almond extract

2 very ripe pears, peeled, cored and cut into chunks

100g sour cherries

Method

Preheat oven to 170 degrees C. Butter a 21cm x 10cm loaf tin, or similar size.

Put everything except the cherries into the bowl of a food processor. Whizz until everything is combined. Don’t overdo it or the mixture will be tough.

Stir in the sour cherries.

Spoon the mixture into the loaf tin and place in the preheated oven. Bake for 20-25 minutes until a skewer inserted into the loaf comes out clean.

Cool completely in the tin before turning out as the loaf is quite fragile while warm.

Serve sprinkled with a little caster sugar. A dollop of cream or yoghurt would be nice – I had some passionfruit curd on hand so I smothered the loaf with a few spoonfuls!

Fig and Almond Tart

It’s mid March and the last of the figs are still available in the markets. This is a tart I made in another summer, when figs were plentiful, so I thought I would share the recipe again to maximise the last of the fig bounty.

The figs are baked on an almond frangipane base in shortcrust pastry. Figs and frangipane go well together, the lovely almond cream complementing the juicy sweetness of the figs.

The shortcrust pastry is based on Maggie Beer’s sour cream pastry but any good shortcrust would do.

Ingredients

For the shortcrust pastry base:

200gm chilled unsalted butter

250gm plain flour

1 tsp caster sugar

135gm sour cream

For the Frangipane:

100gm butter

100gm caster sugar

100gm ground almonds

1 free-range egg

10 fresh figs, quartered

Method

Preheat the oven to 160 degrees C fan forced, (180 degrees C non fan forced).

Butter a 23cm (9 inch) fluted flan tin with a removable bottom.

To make the pastry, pulse butter, flour and caster sugar in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out and place into the buttered flan tin.

To make the frangipane, cream the butter and sugar in a food processor or you can use an electric mixer. Add the ground almonds and egg and mix well.

Spoon the frangipane over the tart base. You may not need all the mixture – the idea is to have a base on which to sit the figs. Arrange the fig quarters in a circular pattern over the frangipane. You needn’t be too precise. The figs should be sitting on top of the frangipane. If they sink in, you probably have too much frangipane and may need to take some out.

Bake in the oven for about 30 minutes, or until the frangipane is set and the pastry looks cooked round the edges. Don’t overcook so that the pastry edge burns.

Remove from the oven, and after 10 minutes, when the tart has cooled slightly, carefully remove the outer ring of the flan tin.

Serve at room temperature on its own, or with cream or yoghurt.

Passionfruit Butter Cake

This would have to be one of the easiest cakes to make and it looks pretty nice too!

It’s an all in one cake. I’m a huge fan of these kinds of cakes as Mary Berry the “Queen of Cakes” advocates this method.

So this is a simple butter cake, given a bit of zing by adding passionfruit to the batter and in the icing. But you could just as easily substitute lemon or orange as the flavouring or chocolate or coffee.

I made the cake in a bundt tin, but an ordinary cake tin is fine. A bundt tin makes a cake look special, a tip given to me by another good cook, my sister!

Ingredients

200g softened butter

200g caster sugar

200g plain flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 free range eggs

3 tablespoons milk

Juice of half an orange

4 passionfruit

100g icing sugar

Method

Preheat oven to 170 degrees C fan forced, 180 degrees C non fan forced. Butter a large bundt tin or a 22cm cake tin. If using a bundt tin make sure you really butter it well to ensure the cake comes out successfully.

Place the butter, sugar, flour, baking powder, salt, eggs, milk, orange juice and the juice and seeds of two of the passionfruit in the bowl of a food processor.

Whizz until all the ingredients are well blended.

Spoon the mixture into whatever tin you are using. Place in the preheated oven and bake for 35-40 minutes for the bundt tin or 30-35 minutes for the regular tin. The bundt tin takes a bit longer as it’s deeper.

Remove from the oven and leave to cool for 15 minutes before turning out.

For the icing, mix the icing sugar with the juice and seeds of the remaining two passionfruit. Depending on how juicy the passionfruit are, you may need to add more icing sugar.

If you think the icing needs more liquid, add another tablespoon of passionfruit juice or lemon juice. You want the icing to be able to drip down the sides of the cake.

Specialise in liberally over the top of the cake.

I think the cake is lovely just served on its own for morning or afternoon tea. But by all means serve with cream or Greek yoghurt if you think it needs it!

Sugar Plum Fairy Cakes

Everyone loves a cupcake, and a fairy cake with its little cake wings is so pretty.

I recently picked up some sugar plums, a late summer fruit. These are delicate little plums, perfect for adding a sugar coating.

So with a nod to Tchaikovsky’s ballet The Nutcracker and The Dance of the Sugar Plum Fairy, here’s a recipe for little cakes with a sugar plum topping. I made 6 large cupcakes for the recipe, but you could just as easily make 12 small cupcakes.


Ingredients 

Little cakes

125g self-raising flour
125g caster sugar
125g butter
2 large free-range eggs
1/2 teaspoon vanilla extract
2 tablespoons milk

Creme Patissiere

240 mls milk
2 free range egg yolks
35g sugar
10g plain flour
15g cornflour
1 teaspoon vanilla extract
1/2 tablespoon unsalted butter

Sugar Plums

1 free range egg white
100g caster sugar
6 sugar plums or any small plums

Icing sugar for dusting

Method

For the cakes, preheat the oven to 180 degrees For this recipe you are making 6 large cupcakes – you should get 6 good size cakes from the mixture. Put 6 large paper cases in a Texas muffin tin.

Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon the mixture into the cupcake cases, filling the cases equally.

Place the pan into the oven and bake for 15 minutes or until the cakes are cooked and golden on top.

Take the cakes in their cases out of the tin and leave to cool on a wire rack.

To make the creme patissiere, whisk the egg yolks with sugar until pale and slightly thickened. Whisk in the flour and cornflour.

Put the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolk mixture. Pour the whole mixture back into the saucepan with the milk.

Bring to a boil, whisking until the custard thickens. Cook for a couple more minutes to cook out the cornflour. Remove from heat, add the vanilla and whisk in the butter.

Pour the custard into a bowl and cover with cling wrap, pressing it directly onto the surface of the custard to prevent a skin forming.

To make the sugar plums, preheat the oven to 170 degrees C. Whisk the egg white to loosen. Sprinkle the caster sugar onto a plate.

Dip each plum in the egg white, then roll the caster sugar to coat. Place the plums in a baking dish lined with baking paper and place in the preheated oven.

Bake the plums for about 15 minutes or until the sugar has melted and the plums are crusty.

Remove from the oven and leave to cool. Once cool, cut each plum into two, removing the stone. The sugar will melt after a few hours, but the plums will still be baked and sweet.

To assemble the sugar plum cakes: take each cake and cut out the top of each cake. Cut each top in half. Put a couple of teaspoonfuls of creme patissiere on each cake.

Position the cut cake pieces on either side of each cake. Place one or two plum halves into the centre of each cake.

Dust the cakes liberally with icing sugar before serving.

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