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Tag Archives: afternoon tea

Strawberry Scone Cake

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This is a scone recipe that’s pretty well known, using lemonade and cream.

I’m not completely convinced that this combination is better than sugar and butter. Anyway, I gave this recipe a go. It’s from The Australian Women’s Weekly Love to Bake. They call it “Strawberry Bliss Scones”, but I think it’s more of a scone cake. It’s filled with fresh strawberries and white chocolate.

Here’s the recipe with a few tweaks. I took the oven temperature down to 200 degrees C from the recommended 220 degrees C which I thought was too hot.

Ingredients

525g self-raising flour
150g white chocolate, cut into 5mm pieces
250m chilled lemonade
1 cup cream
150g strawberries, cut into 5mm pieces
1 tbls icing sugar

Method

Preheat oven to 200 degrees C. Line 2 trays with baking paper.

Sift flour into a large bowl and mix in chocolate. Combine lemonade and cream in a jug and pour  over the flour mixture.

Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries and continue to combine until the mixture comes together forming a dough. Be careful not to over work or the dough will be tough.

Divide dough in half. Shape one half into an 18cm round on 1 tray with floured hands. Mark the round into 4 wedges, using the back of a floured knife. Repeat with the remaining dough and tray.

Bake scone cakes for 25 minutes, swapping trays on shelves halfway through cooking time, or until tops are golden brown.

Dust scones with sifted icing sugar. Serve in wedges as is or with more cream!

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Lemon and Ricotta Cake

I recently had a great ricotta cake at the Carriageworks Farmers Market – a fantastic fresh produce market in Eveleigh, in Sydney. The cake had a great texture and was quite delicious.

So  I decided to make a ricotta cake with a lemon theme – lemon zest and juice in the cake, and also lemon thyme, my all time favourite herb!

The cake was beautifully moist, the ricotta really helping out here. Adding lashings of buttercream icing and the result was complete lemon lusciousness!

Ingredients

Cake

150g butter

200g caster sugar

3 free range eggs

200g self raising flour

1 tsp baking flour

200g ricotta

Juice of half a lemon

Zest of a whole lemon

A few sprigs of lemon thyme + extra to decorate

Icing

100g softened butter

200g icing sugar

Juice of a lemon

Method

Preheat the oven to 170 degrees fan forced. Grease a 20cm springform tin (or 22cm tin for a slightly flatter cake), and line the bottom with baking paper. Cream the butter and sugar in an electric mixer until well mixed and light and fluffy. Beat in the eggs one at a time, making sure to mix until the eggs are well incorporated.

Fold in the self raising flour and baking powder. Fold in the ricotta until incorporated, but being careful to not mix with too a heavy hand. Mix in the lemon juice and zest and the leaves from a few sprigs of thyme.

Spoon into the prepared tin, and bake for 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10 minutes before removing the outer ring of the tin and carefully sliding off the base.

For the icing, cream the butter and icing sugar with enough of the lemon juice to make a lovely lemony  frosting.

Liberslly ice the cake with a thick layer of butter cream. Scatter some thyme sprigs on top for decoration. I added some candied lemon slices, but in hindsight the cake doesn’t really need them!

 

 

 


 

Blood Orange Mini Cakes

This is the “mini” cake version of a larger blood orange cake I make. See here for the recipe. I thought that little cakes might be good for an afternoon tea, so I have adapted the recipe to make lovely little jewel bright cakes which are just delicious. Nothing beats the flavour and colour of blood oranges!

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

Candied Blood Oranges
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.

Cakes
Preheat oven to 170 degrees C.
Grease a mini cake tin which has removeable bottoms. Line the bases with circles of baking paper. If you don’t have a tin 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.
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, as artistically as possible, remembering, as this is an upside down cake, 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.
Remove from the oven once cooked and cool the tin on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the mold.  Even more carefully, take off the bases and peel away the baking paper.
Brush the mini cakes with the blood orange syrup and serve.

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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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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Baklava Traybake

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Here’s a simple version of baklava. It’s a no fuss version when you just want to throw a few ingredients together to make a sticky sweet treat.

It’s rustic – meaning I was more interested in the taste then the look of baklava – but taste wins out on visuals if  you’re short on time.

My version uses half the ingredients, with only one layer of nut filling in between the two filo layers. For a more traditional baklava, double the ingredients and make two nut layers in between three filo layers.

Ingredients
300g walnuts
50g caster sugar
1/2 teaspoon ground cinnamon
60g unsalted butter, melted
Half of a 375g packet filo pastry
Syrup
110g caster sugar
60g honey
30ml lemon juice

Method

Preheat the oven to 160 degrees C fan-forced.

To make the syrup, combine the sugar, honey and 90ml water in a small saucepan. Bring to the boil over high heat, stirring until the sugar dissolves. Reduce heat to medium and simmer for 3 minutes, then set aside to cool.

To make the filling, process the walnuts in a food processor until reasonably finely chopped – you  don’t want big pieces but you don’t want a nut paste either! Add the sugar and cinnamon and pulse to just combine.

Using a pastry brush, grease the base and sides of an 18cm x 28cm slice tin with butter.

Unroll the filo on a large chopping board. Keep filo covered with a clean, slightly damp tea towel to prevent the sheets drying out. Brush the first sheet with butter, then place it in the tin. Repeat until you have used half the filo sheets. Scatter the nut mixture over the sheets.

Brush the next sheet with melted butter and layer on top of the mixture. Repeat with the remaining sheets. Press the layered filo gently to compress slightly. Brush the top well with melted butter.

Place the baklava in the freezer for 10 minutes to firm to make it easier to score. Using a small sharp knife, score the top few layers of filo into diamond shapes. Bake for 30 minutes or until golden brown. Cover the top with foil if the filo looks like it’s browning too quickly.

Remove the tin from the oven, and while still hot, pour the honey syrup over the baklava in the tin. Leave for a couple of hours or until the syrup is absorbed, and baklava is cool.

Using a sharp knife, cut the baklava into pieces along the score lines. It keeps well, covered, in the fridge for a week, if you can resist that long!

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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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