Archive for the ‘Cake’ Category

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Blackforest Cake

January 28, 2011

Untraditionally for Christmas this year, I decided to make a Blackforest Cake. There was going to be a mass of people at our family Christmas this year. We were going to have the traditional pudding, as well as a pavlova but for my SIL I decided Blackforest Cake.

Well maybe not entirely just for her………

It’s not something you see very often in the shops anymore, I remember growing up that this was quite often the fare at events. Nowadays it seems to be cheesecakes…or is that just where I am?

Anyway – I made it, and I had such fun doing it. Was a multiple step process. Starting with the cherry filling, then the multiple layers of cake. My cake had 5 layers I even had the shortcrust base, and the layers themselves…well they left a bit to be desired if you ask me. But, they could’ve been worse for sure! and I had such fun assembling, and grating the fairtrade chocolate all over the cake that who really cared?

Blackforest Cake


Base

125g plain flour
10g cocoa
1t Baking powder
50g sugar
1T kirsch
75g butter

Filling

350g jar of cherries
30g cornflour
25g sugar
3T kirsch

Layers

225g butter at room temperature
225g caster sugar
4 medium eggs
2 tsp vanilla extract
225g self raising flour
2T cocoa
2T milk

Cream

750ml pure cream
2T kirsch
50g icing sugar

Base: Sift flour with cocoa & baking powder into a mixing bowl. Add sugar, kirsch and softened butter. Mix using a dough hook or paddle beater until combined. Roll out to a 28cm circle, and place into a lined 28cm spring form tin. I still don’t have a rolling pin at the new place, so I simply tipped the mixture into the tin, and pressed it out to fit. Poke the dough all over with a fork, as below. Bake in oven at 200C for 10 or 15 minutes
Cherry: Drain a jar of cherries (reserving all juice but keeping 4T to the side, put juice into a pot and bring to a boil. Mix cornflour and the 4T of juice until all lumps have dissolved and when juice comes to the boil, take off the heat and whisk in this mixture, returning it to the heat until its thick. Remove from the heat, add cherries and once completely cool add sugar and kirsch.
Layers: Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin, cool completely
Cream: Whip cream until peaking, adding in sugar and kirsch until smooth and incorporated.
Assembly: base, cherries, some cream, layer, cream, layer, cream etc….cover outside with cream, grate chocolate and cover whole cake.

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July Daring Baker Challenge

July 31, 2010

I’m running a bit late, though I did take complete the challenge in time!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.


It was a lot of fun to make, and each component had its own little challenge. We regularly make icecream in our house hold (KitchenAid goodness), the Husband lives on the stuff but because of that consumption really started to occur before properly set. What can you do though?

Attached is the original recipe!

Swiss Swirl Ice Cream Cake

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Kuchen

July 16, 2010


I made this recipe from Nigella Bites before we went on our 6 week holiday. So it’s been waiting awhile to be posted, and sat here in my house watching soppy chick flicks, processing photos for the things I’ve done recently I thought I should probably work on some of the older stuff!
The original recipe was for Blackberry and Apple, but cooking for the Clan meant that I had to be mindful of tastes. And, blackberries do not comply with tastes. Now I have reached a point were I can be happy to put up a dessert that meats most people’s tastes instead of trying to comply with everyone’s. However in the case of Blackberries, we’d be split down the middle, half and half. So instead….I went with Pear. I had pears I needed to use before we went away and well, apple goes with pear yea?
I loved this! I think apple and pear go together, and well anything with apple is going to work for me. In terms of form, it wasn’t quite perfect. I will have to do it over again now that I’ve been reminded of its tasty goodness!

Apple and Pear Kuchen

for the cake base

400g strong white flour
½ t salt
50g caster sugar
3g yeast
2 eggs
½ t vanilla extract
Grated zest of half a lemon
¼ t ground cinnamon
125ml lukewarm milk
50g butter, softened

For the topping

1 egg beaten with a T of cream and a pinch of cinnamon
550g of stewed pear and apple
Zest of ½ lemon
50g SR flour
25g ground almonds
¼ t ground cinnamon
50g cold butter, diced
2T caster sugar
2 Demerara sugar (or dark sugar)
25g flaked or ground almonds

Put 400g of flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make medium soft dough, being prepared to add more flour as necessary. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smoother and springier. Cover with a tea towel and leave till doubled in size (an hour to an hour and a half – or overnight) then punch down and press to line a tin 30x20cm. When its pressed out, leave it to prove for 15-20minutes then brush with egg and cream mixture.
Preheat the oven to 200C. Mix the apple & pear with the zest. Set aside for a few minutes and make the crumble top. Put the flour, almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using tips of fingers, rub it into the flour. Stop when you have a mixture that resembles porridge oats. Fork in the sugars and extra almonds.
Tumble the fruit over the dough and sprinkle with crumble. Put in the oven for about 15 minutes then turn to 180C and cook for another 20 minutes or so until the dough is swelling and golden and crumble is set. Remove from the oven, wait five minutes, then cut it into slabs.

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Tiramisu

February 27, 2010

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession

It was a bit of a rush job I must admit, I had to get it in and get it done before I went overseas (I type this entry covertly at 12:30am the 18th Feb….to self publish on reveal day) and so essentially started when it was revealed. There were 2 mandatory items for this challenge we had to make our own savoiardi / ladyfinger biscuits and mascarpone cheese with the given recipes. And, we had to make the zabaglione and pastry cream using the given recipes.

It was a lot of fun, I had never made mascarpone before so that was interesting. I toned down the coffee flavour a bit because I was serving it to my family and they aren’t big coffee drinkers but appreciate subtle undertones. It was a hit really and I will be doing it again just stronger flavours next time!

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Cornbread (on-the-cob)

January 13, 2010


So i thought I’d start a little early with my Flavour of the Month I was not going to start until next week, but I needed to do something for dinner that was really easy but not just meat and vegies. That is boring!!!! This recipe seemed perfect for it because you threw it in bowl, mixed it together and you’re good.

So from there I pounced on Nigella Bites simply because it was one of the cookbooks I got over Christmas/Birthday/Anniversary Celebrations. And it was the one I thought most appropriate. The others were very much bread/carb focused which in small amounts if fine, but after over indulgence during the above celebrations I really could not have those things with a 6 week holiday where Ill end up eating whatever I am sure.

So anyway, Nigella suggests these with stews, black bean soup, fried eggs and bacon or just for breakfast. I served them on this occasion for the Husband with sweet and sour pork.

Cornbread (on-the-cob)


175g cornmeal (or polenta)
125g plain flour
45g caster sugar
Pinch of salt
1T baking bowder
250ml milk
1 egg
3T olive oil
Preheat the oven to 200C
Grease the moulds – if no corn on the cob moulds, grease a square tin, or a bun muffin tin.
Mix the cornmeal, flour, sugar, salt and baking powder in a large bowl. In a measuring jug beat together the milk, egg and oil. Then pour the wet into the dry stirring until just combined. Pour into the moulds and cook for about 20/25 minutes. When ready the cornbread should be just pulling away from the sides.

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Christmas Desserts

December 27, 2009


I hope everyone had a lovely Christmas Day, and for those of you who do it, a relaxing Boxing Day as well. Or for those of you brave enough to face the crowds, some excellent bargains at the sales.

We had a lovely Christmas here this year, we were down some people this year with part of the Clan in the UK and my mum and brother on the otherwise of Australia! we did some creative skype webcam goodness though, ate breakfast together (they did pancakes and ham & cheese croissants; we did pancakes (GF) with rhubarb and soy yoghurt, poached egg & bacon and choc chip waffles) and then moved on to opening presents together. The Husband got creative and used our TV to show them, which was nice. The technology wasn’t brilliant of course, but better than nothing right?

We then of course had the main affair with the remainder of the Clan. Food was kept fairly simple, what with my injury and well, the Clan traditionally doing cold spreads! so MIL cooked the Husbands favourite Christmas dish Gammon (studded with pineapple and cherries), and I made Silverside (as requested by my Puppa) with Mustard Sauce and Cranberry & Macadamia stuffed Chicken. We also roasted vegetables and steamed others. It was yummy.

However, this post is about the desserts! The 2 I created anyway – there was a choc-orange pudding as well, but this was purchased, and I already posted about the GF pudding (which went down a treat, with GF & DF custard) but these 2 were my favourites!

On the left we have a vanilla bean creme brulee made especially for the Husband who will not eat Christmas Pudding to save his life. It didn’t turn out perfectly, I think I may have slightly over cooked the custard base but it still tasted delicious, and looked so good speckled with vanilla and then with its gorgeous burnt sugar top (thank you Husband for my birthday present!) and the Husband ate 3 of the 4 created so it can’t have been to bad hey?

The Pudding….oh the Pudding! I wanted to eat all of it too myself, I ate a huge slice as it was, and everyone went back for seconds. Even MIL who usually only likes a “slither” because she says she doesn’t really like Christmas Pudding that much. I served mine floating in custard (just the way I like it) all warm and toasty, others just had a small dollop of custard (cold….) and still enjoyed it. The fruitiness was just right, texture, moist and perfectly pudding like. Oh if I do say so myself it is one of the best puddings I’ve ever had! there was half of it left at the end – I fear I went a little overboard, this I provided to our neighbour because he was unfortunately having a lonely Christmas with just a flyby visit from his daughter and her husband before they went on to their main event. I did not know this until half way through my day though, otherwise I would’ve invited him over. He keeps me supplied with fresh eggs all year round from his chickens! And, I saw him on boxing day and he informed me he ate half of it in one sitting because it was that good – gosh these wonderful ego boosting things!

Anyway, below are the recipes for the two desserts. Both were adapted from recipes I originally got from BBC Food

Christmas Pudding – made at least 2 months in advance

225g caster sugar
225g butter (frozen and grated)
955g mixed fruit
60g candied peel
110g plain flour
110g breadcrumbs
55g flaked almonds
zest of 1 lemon
5 eggs beaten
1t ground cinnamon
1t mixed spice
1t nutmeg
150ml rum (I use white rum)

Lightly grease 1 x 2L pudding basin (or multiple smaller ones)
Mix together all the dry ingredients
Stir in the eggs and rum, mix well
Spoon the mixture into the pudding basin, cover with a circle of baking parchment and foil secured with string.
Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the water up from time to time. The water should cover the sides of bowl up a third of the way. I always use my pasta pot so I can just lift out the steamer at the end.
Cool. Change the baking paper and foil. Store in cool cupboard for Christmas Day, feeding it every now and then.
On Christmas Day steam as before for 2 hours.

Vanilla Creme Brulee


300mL cream
1 vanilla bean, split
1/4 cup of caster sugar (plus extra for top)
3 egg yolks

Combine cream and vanilla in a medium saucepan and bring to a simmer over a low heat, stirring occasionally. Remove from the heat and set aside.
Whisk the sugar with egg yolks until thick, remove the bean from the cream and stir cream into egg yolk mixture.
Transfer to a heavy based saucepan and cook, stirring constantly over a low heat until the mixture thickens and coats the back of a wooden spoon, do not boil.
Remove from the heat, divide equally between 4 ramekins and cover with cling wrap and put in the fridge for at least 3 hours if not overnight.
To Serve, sprinkle the surface with extra caster sugar to form a layer about 3mm thick. Use torch to caramelise sugar – or you can use a hot grill. Allow to cool before serving.

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Orange syrup cake

November 23, 2009


Family dinner always seems to come around really quickly. I’m amazed at it sometimes. I have many options to choose from its not like I can’t think of things, but I do sometimes wonder how the week flies by so quickly? amazing really.

This was a great cake though, soft and moist with just the right amount of orange-y tang. Just the way I like it! the chunks of orange were good for me, and the left overs went to work and were well received there as well.

and so Flavour of the Month continues with 1000 best-ever recipes from AWW

Orange syrup cake


1 large orange
2cups water
2 cups caster sugar
2/3 cup brandy
250g butter, softened
1 cup caster sugar, extra
4 eggs
1 ½ cups SR flour
2T cornflour

Preheat oven to 160C
Peel orange, chop both the peel and flesh and discard seeds
Stir flesh and peel in saucepan with the water, sugar and brandy over medium heat until sugar dissolves, bring to boil. Reduce the heat and simmer uncovered for about 15 minutes or until orange skin is tender. Strain syrup into jug; reserve orange solids separately.
Beat butter and extra sugar in bowl until light and fluffy. Add eggs, one at a time beating until just combined. Slowly add flours and the reserved orange solids. Pour mixture into a baking pan.
Bake cake for about 50 minutes.
Meanwhile simmer reserved syrup over heat in a small saucepan until thickened slightly.
Stand cake in the pan for 5 minutes, turn topside up onto wire rack set over train. Pour hot syrup over hot cake and serve.