Archive for the 'Cakes and Muffins' 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.

No Comments »

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

Method:

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.

1 Comment »

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

Filling:
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.

No Comments »

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.

img_0488.jpg

2 Comments »

January 15th 2007
Polly’s low fat zucchini bread

Posted under Baking & Bread & Cakes and Muffins & Low Fat Diet

2 1/2 cups sugar
3 eggs
3 cups flour
2-3 cups zucchini
1/4 cup oil
3/4 cup applesauce
1 tspn baking soda
1/4 tspn salt
1 tbsn cinnamon
3 tbsn vanilla

1. Mix together all ingredients

2. Pour into 2 loaf pans

3 bake at 180C or 350F for about 45 - 60 minutes

zuchini-bread.jpg

2 Comments »

January 10th 2007
C’s Raspberry Friands

Posted under Cakes and Muffins

Raspberry Friands
(makes 12)

Ingredients:
1 1/3 cups almond meal
1 1/2 cups sifted icing sugar
1 2/3 cups sifted plain flour
8 egg whites
150gm melted butter
Handful of raspberries (2-3 berries per friand, frozen is fine)
extra icing sugar for dusting

Method
1. Preheat oven to 180 degrees C. Grease and flour a non-stick 12 hole friand tin.

2. In a medium size bowl, mix together the almond meal, icing sugar and flour. Stir in the eggwhites until just combined. Stir in the melted butter.

3. Pour the batter into the friand tin until they are 3/4 full. Slice raspberries in half and arrange 5-6 pieces of raspberry on top of the friand.

4. Bake for 25 mins until pale and golden brown. The friands should spring back when touched.

5. Remove from oven and let sit for 5 mins in the tin. Turn friands onto wire rack to cool. Dust with icing sugar to serve.

Hint:

  • If you don’t have a friand pan, a muffin pan can be substituted.

No Comments »

January 9th 2007
C’s Vanilla Cupcakes

Posted under Cakes and Muffins

Vanilla Cupcakes
(makes 15 or so)

120g soft butter
180g caster sugar
2 eggs
240g self raising flour
1/2 tsp vanilla extract
1/2 cup milk

Icing:
1 1/2 cups butter
4 cups icing sugar mixture
2 tbsp hot water
1 tsp vanilla extract
Food colouring and decorations, to your liking

1. Preheat oven to 180 degrees C. Place cupcake patties inside muffin baking trays.
2. Beat butter with sugar until light and creamy.
3. Beat in eggs, one at a time.
4. Fold in half the flour, the half the milk.
5. Repeat with remaining milk and flour (be careful not to over mix).
6. Spoon mixture into cupcake patties. Do not fill the cases more than half full if you want to ice them.
7. Bake for 15-20 mins until they are risen, golden and firm to touch. Allow to cool in muffin tray for a few minutes before taking them out to cool on a wire rack. Wait until they are completely cool before icing.
8. To make the icing: Beat butter until creamy, then add the remainder of the ingredients and mix evenly. Add food colouring to your liking. Spread icing on the cupcakes and decorate as you like.

Pic below are of chocolate and vanilla ones :)

cupcakes.jpg

2 Comments »

January 8th 2007
Bells’ Zucchini Bread

Posted under Cakes and Muffins

Note: this makes two loaf size cakes. It freezes really well so eat one and freeze one. Or eat them both!

3 eggs
2 cups white sugar
1 teaspoon baking powder
1 teaspoon cinnamon
3 cups grated zucchini
1 cup olive oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup walnuts or pecans chopped
1 tablespoon vanilla

After grating the zucchini (on a medium grate) let it sit a while and pour off any water that collects from the zucchini.

Beat the eggs, oil, and sugar. Add all the dry ingredients (sifted together), zucchini, and nuts.

Pour into two greased loaf pans and bake at 180 degrees for 45 minutes to one hour.

img_0485.jpg

2 Comments »

January 8th 2007
Fee’s Mars Bar Mud Cake

Posted under Cakes and Muffins

Serves 16

400g butter, chopped
400g good-quality dark chocolate, chopped
½ cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 ½ cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (option)

1. Preheat oven to 160 degrees. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.

2. Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.

3. Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.

4. Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.

No Comments »

January 7th 2007
Naomi’s Gluten Free Christmas Cake

Posted under Cakes and Muffins & Christmas Baking

3 ½ cups mixed dried fruit (including glazed cherries and dried peel)
1/3 cup chopped almonds or walnuts
½ cup rum or brandy
150g butter, melted
1 cup lightly packed brown sugar
4 eggs
1 ½ cup gluten free all purpose flour pre mix
1 ½ tsp mixed spice
½ tsp cinnamon
Blanched almonds to decorate (optional)

Method:
Combine the fruit, nuts and rum or brandy, and mix well. Refrigerate overnight.

Preheat oven to 150 degrees Celsius. Line base and sides of a 20cm round cake pan with non stick baking paper, allowing it to stand 5cm above the edge of the pan.

Place butter, sugar and eggs in a bowl, whist until combined. Add fruit and mix well. Sift flour and spiced into the mixture and fold in with a metal spoon until well combined.

Spoon mixture into prepared pan, press with a spoon and smooth the surface. Decorate with the blanched almonds.

Bake for two hours or until a skewer inserted comes out clean. Wrap the pan in a tea towel and leave to cool.

Remove from pan and slice as needed.

Store in an airtight container for up to 6 weeks or it will freeze for up to 3 months.

To make a dairy free version, use dairy free margarine instead of butter

Choose your own combination of favourite dried fruits and nuts

Every 1-2 weeks sprinkle 1 tbs rum or brandy over the cake to keep it moist.

Posted on the AYW forum by Naomi

No Comments »