Monday, June 13, 2011
My sister Georgette and I created this beautiful cake for our mum's 80th. We used a basic chocolate cake mixture and covered both cakes with fondant icing. Georgette made all the flowers with fondant icing, isn't she clever, and I helped her put it all together.
Oranges are in season at the moment so a wonderful time to bake this cake. Combined with chocolate, this gives it a lovely jaffa flavour. The cake keeps for up to a week in the fridge which would also give it time to develop its flavour. But I don't think it will last that long.
1 ¾ cups sugar
1 cup milk
1 cup sunflower oil
1 teas vanilla essence
Rind of 1 lemon
Rind of 2 oranges
½ cup orange juice (or Juice of 2 oranges)
3 ½ cups self raising flour
1 tab cocoa
Preheat oven 180oC (170oC fan-forced). Mix with a balloon whisk eggs, sugar, lemon rind, orange rind, orange juice and oil and vanilla essence. Sift flour and add to mixture alternatively with milk, stir gently with a wooden spoon. Take 1/3 of the mixture and add sifted cocoa, stir to combine. Place plain cake in large greased ring pan, add blobs of chocolate cake around and swirl with a knife to give a marble effect. Pop into oven and bake for approx 40 minutes depending on your oven.
Here I've combined two recipes and made into one. You can possibly say it's an apple pie with a variation. The almond topping gives this cake a delicious crunch especially served with warm custard or cream.
Inspired by Australian Women’s Weekly & ‘delicious” Magazine
1 ½ cups self-raising flour
¾ cup castor sugar
2 tablespoons full-cream powdered milk
1 tablespoon water
¼ cup water, extra
¼ teas ground cinnamon
425g can pie apples
50g unsalted butter
30g caster sugar
1 teaspoon vanilla essence
125g flaked almonds
2 tablespoons milk
4 egg yolks
4 tab sugar
1 tablespoon corn flour
1 ½ cups milk
½ cup cream
Rind of ½ lemon
Preheat oven 180oC. Sift flour, sugar and milk powder into bowl, rub in butter. (This can be done in a food processor.) Divide mixture in half, add 1 tablespoon water to half, mix to a firm dough. Spread this half onto bottom of 25cm pie dish.
Place mashed apple on top of this base.
Place remaining flour mixture into small bowl of electric mixer. Add egg, extra water and cinnamon, beat on low speed until ingredients are combined. Increase speed to medium, beat until mixture is smooth. Spread this mixture on top of apples in dish.
Place all ingredients for Almond Topping in saucepan over low heat, stirring until butter has melted. Spread this topping on cake batter in dish.
Bake at 180oC for approx 30 – 40 mins depending on oven.
Allow to cool and dust with icing sugar. Serve with cream. ENJOY!!
In a saucepan over medium heat, heat up milk, cream and lemon rind until hot. Switch off heat.
In a medium bowl, add egg yolks, sugar and corn flour. Stir to combine using a balloon whisk. Add ½ of the milk mixture into egg mixture and stir slowly to incorporate. Add the rest of the milk mixture and continue stirring. Return egg/milk mixture back to saucepan and stir with balloon whisk until custard thickens, this should take around 10 minutes. Remove from heat, serve warm. To reuse later, cover the surface of custard with cling film and allow to cool to lukewarm. Then place in the fridge until required. To reheat, place mixture in bowl over saucepan of simmering water until warmed through and pour custard into a clean glass bowl.
I enjoy the taste of peanuts and especially as a sweet as the slight saltiness of the peanuts keeps these biscuits from being too sweet. These biscuits are crunchy, just as I like them, especially nice for dipping in your cuppa.
½ cup lite crunchy peanut butter
¾ cup white sugar
2 cups self-raising flour, sifted
1 teaspoon bicarbonate of soda
Preheat oven at 180oC (170oC fan-forced). Line 2 biscuit trays with baking paper. Cream peanut butter, margarine and sugar until creamy. Add lightly beaten egg and beat again. Add flour and bicarb of soda and lightly beat with K-beater of "Kenwood" electric mixture until mixture comes together. Form 23g of mixture into a ball and lightly press to flatten. Place on prepared trays 3cm apart, press top lightly with a fork.
Bake in preheated oven for approximately 18 mins or until brown as desired.
Makes about 28 biscuits.
Tuesday, June 7, 2011
Pumpkin is in a hugh supply at the moment and quite cheap, so what better way to enjoy on a cold winters night. I enjoy these for breakfast, you might too.
3 cups S/R flour
2 tsp baking powder
1 tsp sugar
¼ tsp salt
1 cup dates, chopped
1 cup cold mashed pumpkin
1 tsp vinegar
In a large bowl add flour, baking powder, sugar and salt, stir to combine. Then stir through the dates and pumpkin. Combine together cream and milk and heat until warm, add vinegar. Pour the milk mixture over the flour/pumpkin mixture and stir with a spatula until combined, do not over mix. Turn out onto a lightly floured bench and flatten with your hands. Cut out into rounds and place onto prepared baking tray. Bake at 210oC (200oC fan forced) for 12 minutes or until cooked.
Remove from oven and serve warm, cut in half with butter.