Archive for the 'Baking' Category

March 17th 2008
Very Easy, No Fail Cake

Posted under Baking & Cakes and Muffins

This recipe is from The Good Sams Cookbook: 150 Years of Perfecting Recipes from the convents of the Good Samaritan Sisters. Copies are available via the St Pauls Publications website. It’s a fantastic basic cake recipe, you can experiment with different variations. My favourite is a small quantity of finely chopped pie-apple over the top, sprinkled with cinnamon.

2 eggs
3/4 cup sugar
1 cup cream
1 cup self-raising flour

Heat oven to 185 degrees Celsius.
Grease and line bar cake tin with paper.
Beat eggs, sugar, add cream and flour, beat for 3 minutes.
Bake at 185 degrees Celsius for about 45 minutes.

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April 12th 2007
Jules’ Toblerone Cheesecake

Posted under Desserts & Cakes and Muffins

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving


Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.

Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.

Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.

Top with shaved Toblerone.

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March 25th 2007
Hot Cross Buns

Posted under Baking & Bread

1/2 cup milk
1/2 cup water
30g compressed yeast (fresh) or 14g (2 sachets) instant yeast
4 cups (500g) Bread flour or white flour (if using white flour, add 1/2 tbsp flour improver)
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas
2 1/2 level teaspoons chopped mixed peel
1 egg
extra flour for kneading

1. Have 2 large mixing bowls ready, clean and dry. Grease 1 bowl and set aside. Grease a baking tray.

2. Place milk in a small saucepan and heat to simmering. Pour into a measuring cup. Add cold water to make 1 cup of liquid.

3. Crumble yeast into a small bowl. Add lukewarm milk mixture and stir well. Cover with plastic.

4. Sift flour, spice and salt into the ungreased large mixing bowl. Rub in butter with fingertips. Add sugar, sultanas and peel. Make a well in the centre. Pour in yeast, milk mixture and unbeaten egg. Mix into a soft dough. Empty out onto a well floured surface.

5. Knead the dough lightly and well, using extra flour if necessary. Place the dough in the greased mixing bowl, rounded side of dough up. Cover with plastic wrap or clean dry tea towel. Stand in a warm place, free of draughts, (on top of stove is best) until dough is doubled in bulk. This can take between 3/4 hour to 1 1/2 hours, depending on the temperature. Punch down and knead the dough well.

6. Preheat oven to 200 degrees C (hot). Remove dough mixture from bowl. Divide into 15 even sized portions. Knead each one into a round bun. Arrange on a greased baking tray. Cover with a clean dry tea towel and leave to rise again in a warm place until double in size, approximately 20 to 30 minutes. Mark crosses with the back of a knife or pipe with special cross mixture.

7. Bake in a hot oven for about 25 minutes or until brown on top. Remove from oven, and brush glaze mixture on immediately. Serve buns warm with butter. Also good with honey or marmalade.

While buns are cooking, heat I tablespoon sugar, and 1 tablespoon water with a good pinch of gelatine in a small saucepan.
Add a strip of lemon skin and stir to dissolve the sugar.

Special Cross Mixture
Mix 2 level tablespoons of self raising flour with about 2 tablespoons cold water to a smooth paste. Pipe mixture onto buns before baking.

The recipe originally called for the hot cross buns to be baked at 220 degrees C. I only baked them at 200 degrees C in my oven for 25 mins and they turned out fine, so the recipe above has been modified.

If you’re planning to line the baking tray, I found greaseproof paper worked better than foil (the base of the bread did not burn with greaseproof paper).

Hot Cross Buns

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January 30th 2007
Foolproof Banana Bread

Posted under Baking & Bread

A nice simple recipe :)

3/4 cup butter
2 cups sugar
3 eggs
1 tspn vanilla extract
3/4 cup milk
3 ripe bananas
1/2 tbspn cinnamon
2 1/2 cups SR flour
1/2 tspn salt

  1. Cream butter, sugar, eggs and vanilla in a large bowl.
  2. While mixing with an electric mixer, add dry ingredients a little at a time, then add milk and bananas.
  3. Mix on high speed til the banana lumps are “creamed” and the batter is smooth.
  4. Line a loaf or round pan with baking paper and fill.
  5. Bake at 175 degrees for 30-45 minutes. Cake should be golden brown and a skewer inserted to the bottom of the cake will be clean.


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January 28th 2007
Catalan Chocolate Cake

Posted under Baking

Catalan Chocolate Cake

175 gm unsalted butter
175 gm dark brown sugar
3 eggs
200 gm (1 1/2 cups) self raising flour
20 gm Dutch processed cocoa
125 gm finely chopped glacé orange (or any kind of citrus peel)
120 gm dark couverture chocolate, coarsely chopped
pinch of salt
80 ml sweet marsala
100 gm (2/3 cups) pinenuts or slivered raw almonds

1. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, cocoa powder and a pinch of salt into a large bowl, then stir in the finely chopped fruit peel/glacé oranges. Shake the glacé oranges/fruit peel in the flour mixture to coat them with flour.
3. Stir in the flour/fruit peel and chopped chocolate into the egg mixture, alternating with the marsala until the mixture is well combined.
4. Spoon mixture into a greased and paper-lined 20 cm round cake tin. Smooth the top with a spatula. Sprinkle with pinenuts or slivered almonds.
5. Bake at 180 degrees C for 30 minutes, then cover the cake tin with some foil (this is to prevent the almonds or pinenuts from over cooking). Bake for another 25 to 35 minutes, or until a cake tester withdraws with moist crumbs.
6. Stand cake in the tin for 10 minutes before turning out carefully on a wire rack to cool. The cake will keep for a week in an airtight container.

Tip: It’s easier to use a springform cake tin if you have one, then you won’t have to worry about all the pinenuts/almonds falling off.

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January 28th 2007
Lineke’s Caramel Pecan Pie

Posted under Baking & Desserts & Menu Helpers & Christmas Baking


1 unbaked pie crust (or make your own!)
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves


    1. Preheat oven to 175 degrees C.
    2. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
    3. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
    4. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.


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    January 28th 2007
    Sapph’s Orange Cake

    Posted under Baking

    1 1/2 cups SR flour

    1 cup sugar

    1/2 cup milk

    4 oz butter, softened

    2 eggs

    Rind of 1 orange


    Put everything into a large mixing bowl. Beat for 6 minutes with electric mixer. Pour mixture into an 8 inch tin and bake in a moderate oven (180 Celsius) for 30 to 35 minutes or until cooked.

    (This recipe has been made by my mum and now me for years, it was handed to her from a neighbour. Truly the quickest and easiest cake recipe and very very yummy!)

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    January 23rd 2007
    Mejane’s Baked Lemon Cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    1 pkt Nice biscuits
    1 tsp cinnamon
    125g unsalted butter, melted

    2 x 250g pkts cream cheese, at room temperature
    2/3 cup caster sugar
    1 tblsp finely grated lemon rind
    3 eggs, at room temperature
    2 tblsp fresh squeezed lemon juice
    1 x 300g carton sour cream, at room temperature

    Lightly grease a springform cakepan with some of the melted butter. Crush biscuits into fine crumbs. Add cinnamon and remaining melted butter, combine thoroughly. Press along base and sides of pan. Refrigerate for 20 mins.

    Preheat oven to 160 C. Place cream cheese in bowl and beat on low speed until it has a smooth consistency (about 2 - 3 mins),  scraping down sides of bowl several times. Add sugar and lemon rind, lightly beat a further 1 - 2 minutes. Add eggs one at a time, then lemon juice beating well to combine after each addition.

    In a second bowl place sour cream, and about a cup of the cream cheese mixture and beat to a smooth consistency. This helps to avoid lumps. Add the remaining cream cheese mixture and beat lightly until combined.

    Pour into prepared shell and bake on lower shelf for 1 hour 10 mins. The cheesecake will rise very lightly and have a slight wobble when side of pan is bumped with wooden spoon.  Allow cheesecake to cool in oven, leaving door slightly ajar.

    Refrigerate when completely cooled.

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    January 21st 2007
    Hokey Pokey Biscuits

    Posted under Baking & Biscuits and Slices

    4 oz butter

    ½ cup sugar

    2 tspns milk – plus 2 tspns golden syrup

    2 tspn bicarb soda

    1 large cup plain flour, sifted


    Beat together butter and sugar until creamy. Heat together golden syrup and milk until syrup has melted (I just zap in microwave for this). Put aside until nearly cold and then add the soda, beat until frothy. Add to the creamed mixture, then add the sifted flour and mix until combined.

    Roll into balls, put on oven trays and press down with a fork.

    Bake in a slow oven, 150 Celsius, for 30 minutes.


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    January 20th 2007
    Best ever vanilla cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    This is a Silvana Franco recipe and has a fantastic texture, with a light lemon and vanilla flavour. Keep it in the fridge and cut slices off it all week!

    200g gingernut biscuits
    50g butter, melted
    1 vanilla pod
    3 x 250g mascarpone cheese
    125g caster sugar
    2 tblsp cornflour
    3 eggs
    grated zest of 1 lemon

    1. Preheat oven to 180C (fan forced 160C), gas mark 4. Put the biscuits into a strong polythene bag and crush with rolling pin. Tip into a large bowl. Stir in the melted butter until evenly mixed.

    2. Turn the crumb mixture into a 23cm non-stick springform cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge to chill for 5 - 10 minutes.

    3. Using a small knife, slit open the vanilla pod and scrape the seeds into a large bowl. Add the mascarpone, sugar, cornflour, eggs and lemon zest, and beat with an electric mixer until smooth.

    4. Pour the mixture into the cake tin and place on a baking sheet. Bake for 45 minutes or until golden - the filling will still be a little wobbly at this stage. Turn off the oven, open the door and leave the cheesecake inside until completely cool - the filling will set as it cools. Cut into wedges to serve.



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