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Category Archives: Cakes

Blood Orange Friands

 

 

Here's another recipe for friands, those delicious little cakes made with eggs whites only and ground almonds, very similar to the French financier.

This version features wonderful blood oranges, now available in Sydney, one of the joys of a beautiful bright winter! It's 21 degrees C on this sunny July day!

The recipe is really so versatile, you can add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.
Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don't stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

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Passionfruit Buttermilk Cakes

Passionfruit are plentiful and quite well priced in June in Sydney. I’m addicted to their heady sweet and tangy taste and the lovely mellow yellow colour they give to cakes and icings. I also love the depth of flavour that cooking with buttermilk gives to cakes and breads. I was keen to try the cheat’s buttermilk you can make using regular milk. Simply add lemon juice or vinegar to milk, or even lime juice, and you have a pretty good substitute!

Here is the recipe for these passionfruit beauties. You can make them dainty or scale them up as I did, using my three tier muffin molds.

Ingredients

Cakes

200g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 tsp vanilla extract

125mls buttermilk 0r cheat’s buttermilk ( I added the juice of half a lime to regular milk)

Pulp from 4 passionfruit

Passionfruit Icing

250g icing sugar, sifted

Pulp from 2 passionfruit + 1 passionfruit for the optional fondant icing

1 tbs passionfruit fondant creme (optional)

Method

Cakes

Preheat the oven to 160 degrees C.  You can make this little cakes in any fancy molds you have on hand. The cakes pictured were baked in my Silverwood three tier muffin molds. I buttered and floured these molds. You can use any standard 12 cup muffin tin.  Line the muffin tin with cupcake cases.

Put all the ingredients except the pasionfruit pulp in a food processor and blitz till smooth.  Stir the passionfruit pulp into the batter.

Spoon the mixture into the molds or paper cases. If you’re using fancy molds like mine you will get 6 sizeable cakes. Using a regular muffin tin,  you will get 8-12 cakes, depending on how big you want them.

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

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

Ice with a generous amount of passionfruit icing, letting it drip down the sides of the cakes.

Passionfruit Icing

In a bowl, mix together the icing sugar and passionfruit pulp and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.

Optional –  I mixed a tablespoon of passionfruit fondant creme (warmed gently in the microwave for a minute or two) with the pulp of 1 passionfruit. This made a very yellow icing which I drizzled on top of of the other icing. More for effect than anything else!

 

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Lime Friands

“A Friand is a small almond cake, popular in Australia and New Zealand, closely related to the French financier. The principal ingredients are almond flour, egg whites, butter, and powdered sugar.” (Wikipedia)

Everyone makes friands these days, so it seems, and why not? They are actually easier to make than cupcakes, as you can make them without the aid of a mixer or food processor.

I hadn’t made any in ages, but was inspired to try my hand at them again when I  was in receipt of some beautiful limes from the bountiful tree of a work colleague.

I mixed lime juice and grated lime zest in the batter, and topped the friands with a little lime glaze made with lime juice and icing sugar.

Delicious and super quick to make!

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Juice and grated zest of 2 limes

10 tablespoons icing sugar

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the juice and zest of one of the limes.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean.

To make the glaze, mix the juice of the other lime with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.

Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

 

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Ottolenghi’s Rosemary, Olive Oil and Orange Cake

 

This is a lovely cake from the wonderful Middle Eastern inspired food impresario Yotam Ottolenghi.

It’s fragrant with rosemary inside the cake, and the orange and lemon icing gives the cake a great citrus tang.

Although there are few steps to the recipe, it’s actually quite easy. You could leave out crystallising the rosemary sprigs to save time, but the sprigs are a nice aromatic touch plus they look great on the cake!

You could bake the cake in an ordinary tin, but if you have a bundt tin, make it in that, so the icing can drip down the centre of the cake.

I made the recipe with unusually, no tweaks of my own, so here is Yotam’s recipe largely unaltered.

Ingredients

FOR THE CRYSTALLIZED ROSEMARY:
10 small rosemary sprigs, no more than 3 cms each in size (see note)
1 egg white, lightly whisked
2 teaspoons caster sugar
FOR THE CAKE:
About 30 grams unsalted butter, softened, for greasing the tin
240 grams plain flour plus more to flour the tin
160 mls extra-virgin olive oil
120 grams caster sugar
1 tablespoon finely grated orange zest (from about 1 1/2 oranges)
1 ½ tablespoons/7 grams packed finely chopped rosemary leaves
2 large free-range eggs
130 grams sour cream
2 teaspoons baking powder
¼ teaspoon salt
FOR THE ORANGE ICING:
1 ½ tablespoons freshly squeezed orange juice
2 ½ teaspoons freshly squeezed lemon juice
150 grams sifted icing sugar

Method

At least six hours before you plan to ice the cake, prepare the crystallised rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary. *Note: You want small, decorative clusters of needles. The simplest way to do this is to pull the smaller, bottom-most clumps off of large sprigs, or trim off the very tops of several sprigs.

Make the cake: Heat oven to 160 degree C. Generously grease a 9 inch/23 cm Bundt tin with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.

Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.

Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.

Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean.

Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)

Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

PS Spot the Quirky Cat!

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Strawberry Ripple Cake Revisited

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I was looking back at my archives and I found this lovely cake that I made a while back. I thought it might be nice to revisit it. It’s a simple butter cake, with a strawberry jam ripple. The addition of sour cream makes it a very moist cake too!

Summer in Sydney is all about the berries. Every supermarket and green grocer is practically giving away strawberries! And blueberries and raspberries are, well, as cheap as chips or … berries. So I use berries, and in particular strawberries, in cakes, puddindgs and pies quite a lot.

Ingredients

150g unsalted or salt reduced butter, at room temperature

215g caster sugar

1 tsp vanilla extract

2  large free-range eggs

300g  self-raising flour

300g  sour cream

1/2 cup strawberry jam (preferably home-made, see recipe below)*

Icing

200g icing sugar mixture

15g butter, at room temperature, chopped

1 1/2-2 tablespoons hot water

1-2 drops red food colouring

Method

Preheat oven to 170 degrees C or 160 degreees C fan-forced.

The cake looks nice in a decorative mold like a rum baba tin, which I used, or a bundt tin. Otherwise use a large cake tin. Grease the mold or tin with butter or non stick spray.

Cream the butter, sugar and vanilla in a food processor until pale and thoroughly amalgamated. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and sour cream, alternately, using a metal spoon. Tricky but not impossible in a food processor!

Pour half the mixture into the prepared mold or tin. Spoon over half the jam. Using a skewer, ripple the jam through the mixture.  Spoon the rest of the cake mixture in to the mold or tin, add the remaining jam and ripple again.

Bake for 40-50  minutes or until a skewer inserted into the cake comes out clean.  The cake will take longer in a deep mold, it will take a shorter time in a conventional tin. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.

Icing

Sift the icing sugar into a bowl. Put the butter into a cup, pour over the hot water, and stir until the butter is dissolved. Mix into the icing sugar. Stir in the food colouring. Icing is not an exact science, so carefully add more icing sugar or a little water as needed, to get the icing to the right consistency. You can ice with a knife or just spoon over the cake and let the icing drip down the sides. Set aside until set.

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Battenberg Cake

 

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If you’re a fan of the Great British Bakeoff, then you might have seen a Masterclass from the 2011 series when Mary Berry made a coffee and walnut battenberg cake.

You can see Mary’s excellent recipe here. I have been really keen to have a go, and it’s taken me until now to do just that, spurred on by an excellent purchase on my recent U.K. food trip.

I was very taken with London’s Borough Market  – more of that anon – and when John Whaite GBBO winner 2012 told me about the Borough Kitchen shop, I had a great time investigating their goodies!

So, I found a Silverwood Multisize Cake Pan with Dividers. This is the perfect tin to make Battenberg cake in, to create the lovely chequerboard effect. If you don’t have a fancy tin like this one, you can create the dividers using baking paper folded to divide the tin in two.

My battenberg was coffee and ginger, and I changed the quantities slightly to make more mixture. I also noticed that Mary’s oven temperature and cooking times were different on the TV masterclass from the BBC Food recipe. The masterclass turned out to be right (lower oven shorter cooking) so my recipe reflects that. I’ve tweaked a few other things too, as you do, to suit my cooking style.

Here is my battenberg – a little “rustic”  – but I’m happy with my first attempt!

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Coffee and Ginger Battenberg Cake

Ingredients

For the cake
150g butter
150g caster sugar
3 free range eggs
150g self-raising flour
3/4 tsp baking powder
75g ground almonds
1/2 tsp vanilla extract
4 tsp milk
2 tsp instant coffee powder
50g stem ginger, chopped

For the coffee butter icing
100g  icing sugar
50g butter, softened
½ tsp instant coffee powder
1½ tsp milk

To decorate the cake
225g/8oz white marzipan
Pecan praline pieces

Method
For the cake, preheat the oven to 160C or 140C fan forced oven.

If you have a multi divider tin, assemble the dividers to make an 8″ or 20cm square tin, and then using another divider, create another division dawn the middle. Grease the square with the divider well.

If you are using a regular cake tin, Mary gives these instructions.

Grease the bottom and sides of a 20cm/8in square, shallow cake tin.
Cut out a piece of baking paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular ‘tins’ within the tin.

Mix the butter, sugar, eggs, flour, baking powder and ground almonds in a stand mixer  until smooth and slightly lighter in colour.
Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 2 teaspoons of the milk. Set aside.
Mix the coffee in the remaining 2 teaspoons of milk, stirring until it has dissolved and then stir this into the other bowl of mixture with the chopped stem ginger. Spoon the vanilla mixture into one half of the tin and the coffee and ginger mixture into the other half. Level the surface of each half with a knife.

Bake in the oven for 25 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.

Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, removing the baking paper and finish cooling on a wire rack.
For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Cream the butter and sugar until smooth and you have an “icing” consistency.

Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee and ginger strip next to each other, then use a little of the butter icing to stick them together. Spread a little  more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect.
Spread more icing over the top of the assembled cake.

Take the marzipan and roll on a work surface lightly dusted with sifted icing sugar, into an oblong, the length of the cake and sufficiently wide to wrap around the cake. Be careful you don’t roll any cake crumbs onto the marzipan. You may have to roll the marzipan a couple of times to get the right size.

Quickly flip the rolled marzipan over, so the top side you have been rolling will end up as the top side on the cake.

Lay the butter iced side of the cake  (ie the top) on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner).
Spread the rest of the icing over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface.

Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal.

Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands to give it a smooth finish. It’s simply a case of trying to make the marzipan look neat!

I decorated my  battenberg with some pecan praline pieces that I had made – but crystallised ginger or plain pecans, walnuts or almonds would do just as well!

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Dark Chocolate Fudge Cake

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This is a rich, dark, flourless chocolate cake that is truly fudge like and makes a wonderful dessert.

The recipe is adapted from one I found in the beautiful book “The Southern Highlands Cookbook”, a fabulous collection of recipes by Stefan Posthuma-Grbic from the restaurants and cafes in the Southern Highlands in New South Wales.

The book was given to me as a Christmas present by Quirky Niece No 3 and her partner. I’m excited to be cooking from it!

This cake comes from the restaurant Flour, Water, Salt in Bowral.

The recipe is similar to the famous Chocolate Nemisis from the River Cafe in London, which I was fortunate enough to sample recently on my gastronomic tour of the UK. The ingredients, minus the coffee are the same, the method a little different.

Ingredients

165mls strong hot coffee, real not instant if possible

300gms butter

300 gms dark chocolate (70% cocoa solids for a very dark chocolate hit – less cocoa solids if you want a sweeter  taste)

165gms caster sugar

4 eggs

Method

Preheat oven to 160 degrees C. Choose a springform tin. For a flatter cake, use an 20cm/8″ tin; for a deeper cake use a 18cm/7″ tin. Line the base and sides of the springform tin with baking paper, cutting a disc for the base and strips for the sides. Butter or use oil spray to help make the paper stick.

Melt the butter in a large saucepan on the stovetop, and carefully bring to the boil. Remove from the heat and add the chocolate, roughly chopped. Whisk until the chocolate is amalgamated. Add the sugar and the coffee, continuing to whisk to combine.

Lightly whisk the eggs in a bowl. Add to the chocolate mixture in the saucepan, stirring gently to combime. Make sure everything is incorporated. The mixture will be glossy and quite thick, but not as thick as a conventional cake mix.

Pour the mixture into the springform tin and place in the oven. If you’re a bit nervous that the mixture might leak – mine didn’t – you could put the tin on a baking tray. Bake for 90 minutes.

Remove from the oven and leave to cool. When cool, refrigerate for a minimum of a couple of hours to set the cake. It’s a great cake to make the day before it’s needed.

Serve with whipped cream, and anything you fancy. I served mine with berries and some hazelnut praline I had left over from another recipe. Leftovers  will keep well for a couple of days in the fridge too!

 

 

 

 

 

 

 

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