Blueberries, white chocolate, crumble, what’s not to like? These muffins are a winner, as they’re easy to make and even easier to bake.
They can be whipped up quickly for breakfast or a snack. But remember, as I’m sure you know, muffins should not be overmixed, so mixing by hand is the way to go.
350g self raising flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
50 g castor sugar
50 g brown sugar
100 g white chocolate, chopped
2 free-range eggs, lightly beaten
125 g butter
50g rolled oats
20g ground almonds
40g brown sugar
35g roughly chopped almonds
1 teaspoon mixed spice
1/4 teaspoon sea salt
65g melted butter
Preheat oven to 190 degrees C fan forced. Grease a 6 cup Texas muffin pan or a 12 cup ordinary size muffin pan. Depending on how big you make your muffins you may end up with excess mixture so be prepared to bake an extra muffin or two of either size.
Combine the flour and spices into a large bowl. Stir in the sugars and white chocolate. Combine the eggs, buttermilk and melted butter, and stir into the dry ingredients until just combined. Be careful not too overmix or muffins will be tough.
Fold in the blueberries.
To make the crumble, put all the ingredients together in a small bowl and stir until combined.
Spoon the muffin mix into the muffin pan, and add a generous spoonful of crumble on top of each one.
Place into the oven and bake for 20-25 minutes for larger muffins and 15-20 minutes for regular muffins, or in the case of each size, until a skewer inserted in the muffin comes out clean.
Everyone loves lemons, and this cake has lemon at every level! It’s tangy, sweet and moreish.
This is another buttermilk cake. I find using buttermilk gives cakes and pastries a depth of flavour and better keeping qualities. I’m a big fan.
This is a pretty large cake, for making in a large bundt tin, or large round cake tin or fancy rose Nordic Ware mold as I did. If you wanted to downsize for a 20 or 21 or 22cm cake tin, just halve the ingredients. ( For the eggs, use 3).
It’s a great cake so try making it in bundt tin at least, to make it special. Oh, for the photos I added a few “little roses” to the big one. These are also Nordic Ware molds. The recipe for these little cakes is here.
300g caster sugar
1 teaspoon vanilla extract
Zest of 2 lemons, juice of 1
5 large free-range eggs
300g plain flour
2 teaspoons baking powder
Pinch of salt
Juice of 1 lemon
75g caster sugar
Juice of 1/2 lemon
200g icing sugar or enough icing sugar to make a dripping icing
Preheat the oven to 170 degrees C.
Lightly grease the mold or cake tin with butter. Sprinkle with flour to evenly coat. Chill in the refrigerator until ready to use.
Cream the butter and sugar well in an electric mixer, on medium speed. Add in the vanilla extract and the lemon zest and juice and mix on medium until combined.
Add the eggs, flour, baking powder, salt and buttermilk and mix on low speed until the mixture is smooth.
Pour the batter into the prepared mold/tin. Bake for 45 – 50 minutes or until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil for the remainder of the bake.
While the cake is baking, make the drizzle by combining the lemon juice, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Bring to the boil and simmer for 5 minutes until slightly thickened. Set aside until ready to use.
Remove the cake from the oven. Pierce the top with a skewer and drizzle half the lemon drizzle over the top. Allow to cool to room temperature.
Release from the mold or tin onto a wire rack. Turn right side up onto a serving plate. Paint the cake with the remainder of the lemon drizzle with a pastry brush.
To make the icing, mix the lemon juice with the icing sugar to make a drippable icing.
When the cake is completely cold, drip the lemon icing over the cake – no need to be too precise!
It’s a moist cake so it’s great on its own, but serving with a dollop of cream wouldn’t be amiss either!
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.
100g caster sugar
100g mixed nuts
75g raw sugar
75g brown sugar
3 large free-range eggs
1/2 teaspoon vanilla extract
150g self raising flour
1/2teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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, 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!
125g plain flour
300g caster sugar
10 large free-range egg whites
1 tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt
250mls whipping cream
1-2 tablespoons of any berry jam – strawberry, raspberry or blueberry, or a mixture
Icing sugar, to dust
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.
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.
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!
Little Rose Cakes
125g caster sugar
Zest of 1/2 lime
2 large free-range eggs
200g plan flour
1 teaspoon baking powder
100g icing sugar, sifted
1 teaspoon rosewater
Juice of 1/4 lime
A drop of pink food colouring
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.
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.
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
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
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!
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.
1 large plum (optional)
150g almonds flakes
2 large free-range eggs
1/2 teaspoon vanilla extract
1 teaspoon almond essence
50g plain flour
1 teaspoon baking powder
2 teaspoons Demerara sugar
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.
Yesterday, Saturday, I made my annual batch of ANZAC biscuits, that delicious treat associated with Australian and New Zealand soldiers of the First World War, in preparation for ANZAC Day 2022 on 25 April.
The wonderful blog “The Cook and the Curator”, from the team at Sydney Living Museums, has done some research into the origin of ANZAC biscuits.
“There has been much debate as to the origins of the iconic Anzac biscuit, and whether they were sent in care packages to soldiers at war, or if they were made by soldiers at ‘the front’. They were certainly enjoyed by Australians long before the First World War, but under different names.”
The Cook and the Curator also note that coconut is an optional ingredient and it wasn’t added till the 1930s. By all means add some to to your biscuits, but personally I’m not a fan.
My recipe is based on this authentic recipe, with a small tweak or two.
I add golden syrup, as I love the toffee flavour it imparts. Most recipes do include golden syrup.
Somewhere I read in a recipe that browning the butter after melting it gives a greater depth of flavour. It really does! To compensate for the fact that you lose a little bit of the butter by browning it, I have added another 15g of butter to the recipe.
It really is a straightforward ANZAC biscuit recipe – very easy to put together and quick to bake.
Eat the biscuits on the day they are baked but they will keep well too, if there are any left!
165g salted butter
180g rolled oats
120g plain flour
125g brown sugar
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Preheat oven to 150 degrees C. Line 2 oven trays with baking paper.
Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.
Mix the rolled oats, flour and sugar in a large bowl.
Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.
Add the butter/golden syrup mixture and stir until well combined.
Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!
Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.
Store in an airtight tin. They keep well for a few days.
I whipped up a batch of meringues yesterday to serve at an Easter brunch. Very easy, and the recipe doesn’t require too many ingredients.
Serve the meringues on their own or sandwich together with whipped cream and serve with fresh raspberries.
2 free range egg whites at room temperature
A pinch of salt
115g caster sugar
Red food colouring
Whipped cream to fill, raspberries and icing sugar to serve.
Preheat oven to 120 degrees C.
Whisk the egg whites and salt on low speed until frothy and they form peaks which hold their shape.
On medium speed, add the caster sugar a tablespoon at a time, beating well after each addition. Once all the sugar has been added, continue beating until the meringue is stiff and glossy, about 3 minutes.
For plain meringues, spoon the mixture into a piping bag fitted with a plain nozzle, whatever size you want your meringues to be. Or just pipe straight from the bag!
For pink striped meringues, fit a nozzle, if using, into a piping bag, then paint vertical stripes of food colour with a pastry brush.
Fill the piping bag with the meringue mixture.
For plain or pink meringues, pipe meringues onto a baking sheet lined with baking paper.
Place tray into the oven and bake for 1 hour, then turn oven off and leave to cool for several hours.
Lovely on their own, or sandwich together with whipped cream and serve with raspberries and a dusting of icing sugar.
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!
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
100g icing sugar
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!