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Tag Archives: sweet treats

Yoghurt Cakes with Middle Eastern Flavours

This recipe has become my go-to recipe for an easy, full proof flavoursome cake. I make it as one cake or lots of little ones, in different tins and moulds. As someone who has problems with cakes sticking to tins, I’m very impressed that the cakes turn out every time!

The recipe comes originally from the taste website. I have tweaked and made variations many times. The link to the original recipe is here.

I posted the rosewater version a while back. I have also made an orange blossom cake using the same basic recipe. Here is the recipe for both versions.

I really suggest that you try your own variations using different flavours, such as coffee or mocha, or folding in a handful of fresh berries such as blueberries or raspberries. It’s such a great recipe, it’s worth trying the possibilities!

Ingredients
250ml canola or vegetable oil
330g caster sugar
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
150g icing sugar, sifted
For the Rosewater Cake:
2 tablespoons rosewater and 1-2 drops pink food colouring
For the Orange Blossom Cake:
1 tablespoon orange blossom water, 1-2 drops yellow food colouring and the juice of half an orange

Method
Preheat oven to 170 degrees C fan forced. Grease and flour a large Bundt mould or a 22cm cake tin.

Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in half the rosewater for the rosewater cake. Stir in all the orange blossom water for the orange blossom cake.

Pour the mixture into the bundt mould or the regular cake tin.

Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 30 minutes.

Remove from the oven, and cool for 10 minutes then turn out onto a wire rack to cool completely.

For icing the rosewater cake: place the icing sugar in a bowl with remaining rosewater and pink food colouring. Gradually stir in enough warm water to make a smooth icing, slightly runny.

For icing the orange blossom cake, place the icing sugar in a bowl with the yellow food colouring and enough of the orange juice to make a smooth icing, slightly runny.

Drizzle the icing over the cake, letting the icing drop down the sides. Decorate with edible flowers, crystallised rose petals and candied orange.

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Bread and Butter Pudding Traybake

I love bread, in particular sourdough. I also love traybakes, or slices as we know them in the Antipodes. I make a lot of bread, so it’s inevitable that I will have some leftover sourdough slices. What to do with leftover bread? I freeze it of course, but you can end up with too much bread in the freezer.

So I got to thinking about bread and butter pudding which uses leftover bread. And then I thought of making a traybake based on bread and butter pudding. Using sourdough, I thought the bread would absorb the liquid well, and make a traybake that you could cut into pieces. I also cooked it long and slow, to ensure that the custard set firm enough to slice. The sourdough worked well, the slightly tougher bread giving texture and firmness to the slice.

You serve this, like any traybake, at room temperature. But you could also warm through and serve more like a traditional bread and butter pudding. Either way, it’s nice with custard and caramel sauce!

Ingredients
250g sourdough bread
200ml full fat milk
150ml cream
2 free-range eggs, beaten
1 teaspoon vanilla extract
70g raw sugar
Zest of a lemon (optional)
300g dried fruit – any fruit will do. I used sultanas, raisins and sour cherries.
1/2 teaspoon cinnamon
3/4 teaspoon freshly ground nutmeg
50g butter, melted
2 tablespoons flaked almonds
1 tablespoon demerara sugar

Method
Tear the bread into a large bowl and add the milk and cream. Mix with a spoon, and then scrunch through your fingers to completely break up the bread. Add the eggs, vanilla extract and sugar and lemon zest if using. Stir in the fruit and spices. Mix well, then set aside for at least 15 mins in order for the bread to soak up the liquid.

Heat oven to 180 degrees C or 160 degrees C fan-forced. Butter and line the base of a 18cm non-stick square cake tin. Stir the melted butter into the mixture, then pour into the tin. Scatter the flaked almonds over the mixture, and then top with demerara sugar.

Bake for 1 hour until set and golden. Cover with foil if the bake is browning too quickly. Cool in the tin, and when quite cold, turn out of the tin and remove the baking paper. Slice into squares. Serve at room temperature, or you could warm gently in a microwave.

They’re nice on their own or with the aforementioned custard or caramel sauce.

Hot Cross Bun Cookies

It will soon be Easter so it’s time to start the Easter baking. If you’re looking for something different from hot cross buns, these cookies are a good alternative. I wouldn’t expect anyone to give up hot cross buns of course, but adding these cookies to your repertoire is a great idea.

The recipe is based on one from Donna Hay, with my usual tweaks. There’s no “bun” in the cookies – but hey, they have all the flavour of buns so they are entitled to the name!

Ingredients

125g softened butter
175g brown sugar
2 free-range eggs
1 teaspoon vanilla extract or paste
2 teaspoons lemon zest
375 self raising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
80ml milk
80g sultanas
160g icing sugar
1 tablespoon lemon juice

Method

Preheat the oven to 180 degrees C. Line 2 baking trays with baking tray.
Cream the butter and sugar in a food processor. Add the eggs and vanilla, making sure the eggs are well incorporated.
Add the lemon zest, flour, cinnamon, nutmeg, milk and sultanas to the food processor and mix in. Be careful not to over mix in case you break up the sultanas.
Refrigerate the mixture for 30 minutes or until firm. Roll tablespoons of the mixtures into balls and place on the baking trays.
Bake between 10-15 minutes, depending on the hotness of your oven, until the cookies are pale brown. Remove from the oven and cool on the baking trays.
To make the icing, place the icing sugar and lemon juice in a bowl and mix to a paste. Place the icing mixture in a piping bag and pipe a cross on each cookie. You don’t have to be too precise, the flavour of the cookies is more important than a beautifully executed item! Or that’s what I think anyway.

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.




 

Cherry and Marzipan Chelsea Buns

 

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It’s no secret that this quirky writer loves bread in all its glorious forms! And I particularly love coming up with my own variations of well known recipes.

Chelsea buns – love them! I’ve been doing a bit of experimenting with different fillings, and I think I may have come up with a winner. Maraschino cherries and marzipan make for a bun with an almond flavour, and are a little  sweeter than ordinary Chelsea buns. I put some marzipan through the dough as well, and this helped to make the buns really moist, and keep fresh for longer too.

You can make your own marzipan – I always do so at Christmas for the Christmas Cake and to make marzipan fruit – but for this recipe I use store bought. A great brand in Australia is Blackwood Lane. They have a marvellous kitchen and baking supplies store in Melbourne where you can buy hard to find baking utensils as well as their famous marzipan. You can also order the marzipan online, and it’s available in supermarkets.

The buns are quite sweet – so feel free to add less sugar or cherries in the filling. I think the marzipan quantities are fine, as you want that lovely “almondy” taste.

Ingredients

250g plain white flour
250g strong white flour
8g table salt
7g instant yeast
50g caster sugar
280g milk, warmed until tepid
1 free-range egg, at room temperature
50g unsalted butter
100g of a 250g block of marzipan, roughly sliced

Filling

50g unsalted butter, melted
70g brown sugar
30g raw sugar or Demerara sugar
150g marzipan – the rest of the block
100g Maraschino cherries, drained, reserving the liquid. (Make sure you take the stems off!)
100g sultanas or golden raisins

Glaze

1 tbls strawberry jam, sieved, mixed with a little warm water

Lemon Icing

200g icing sugar
Juice of 1/ lemon
Liquid from the Maraschino cherries

Method

Place the flour, salt, yeast, sugar, tepid milk, and egg into a large bowl and mix together using an electric mixer with a dough hook. Knead in the mixer about for 10 minutes.

Melt the butter and add, with the chopped marzipan, to the dough, mixing until the butter and marzipan is completely combined. This should take 2 or 3 minutes in the mixer.

Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn the dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Melt the butter and brush over the dough. Sprinkle the dough all over with both sugars. Scatter the Maraschino cherries and the sultanas or golden raisins over the dough, making sure you cover all of the dough.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking dish with a piece of baking paper and arrange the buns cut end down.

Cover the dish with a tea towel and leave to rise for another 60-90 minutes at room temperature, until the buns have risen.

15 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the baking dish in the oven. Bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and brush with the strawberry glaze while still warm. Cool to room temperature. Once the buns are cooled, separate them ready for icing.

For the lemon icing, mix the icing sugar with the lemon juice and enough of the cherry liquid until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon. Go for the rustic look!

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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!

Macadamia White Chocolate Chunk Cookies

The search for cookie Nirvana continues! So close and yet so far…But the journey is so much fun and so yummy!

This recipe comes from Queen Fine Foods, makers of lots of lovely flavourings including classic vanilla. I’ve been baking with Queen vanilla all my life.

These cookies are right up there in my search. They are nice and fat and very satisfying. Readers of others of my cookie recipes may remember that I’m looking for substance not splat! That’s fat cookies not thin ones.

The baking powder gives these cookies a bit more substance, plus there seemed to be quite a lot of flour in the mix making it quite stiff.

And I really like the chunks of white chocolate in the cookies instead of chocolate bits.

Here is the recipe from Queen Fine Foods, with a couple of my tweaks:

Ingredients

125g butter at room temperature

110g brown sugar

55g caster sugar

2 tsp Queen Cinnamon Baking Paste

1 tsp Queen Natural Organic Vanilla Extract

1 large free-range egg

300g plain flour

1 tsp baking powder

180g white chocolate, coarsely chopped

120g macadamias, coarsely chopped*

Method

Preheat oven to 160 C degrees fan-forced. Line two large baking trays with baking paper.

Put the butter, sugar, Cinnamon Baking Paste and Vanilla Extract in a food processor and process until pale and creamy. Add the egg and blitz until well combined.

Add the flour and baking powder to the butter/sugar mixture and blitz for until just combined. Stir in the  chocolate and macadamias and mix with a big spoon. You don’t want to process the chocolate and macadamias as they will just go crumbly.

Roll slightly heaped tablespoonfuls of mixture into balls and place about a few centimetres  apart on each baking  tray. Use fingertips to flatten each ball to about 1cm thick and 6cm in diameter.

Bake in the preheated oven, swapping the trays halfway through baking, for 15-18 minutes or until lightly golden and cooked through. I prefer to cook each tray one at a time, I think it makes for a batter bake.

Cool cookies on the trays.

* I used salted macadamias. The original recipe says unsalted, but I’m a huge fan of salted nuts in cookies and trybakes.

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