DULCE De LECHE Cake

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I’ve been promising this recipe for Dulce De Leche Cake for a while, and I’ve finally taken the pix.  Dulce de Leche is a thick caramel make from condensed milk, and the easy-to-make was given July 8, 2017 (and is searchable).   This is my version of Dulce De Leche, it’s VERY sweet, so cut small portions.    It does create a great “sugar rush”, so a suitable end for a luncheon for “Ladies who Lunch”….. lol

Dulce de Leche Cake cut, ready to serve

 

Ingredients

for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)

Directions

The cake:

  • preheat oven to 325 degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  • Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  • Slowly add the eggs and mix until light and fluffy.
  • Add in the vanilla and oil, beat until combined
  • Into a separate bowl, sift the flour, baking powder, and salt.
  • Add the dry ingredients gradually to the creamed mixture,at low speed.
  • When the flour is JUST combined into the wet ingredients, add the milk.
  • Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  • The frosting:
  • Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  • Assembly:
  • Cut cakes evenly down the middle so you have four thin layers of cake.**
  • Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Buttercream spread on cake, edge raised to contain inner dollop of Dulce de Leche

     

  • Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Continue until the top layer.

The finished “naked” Dulce de Leche Cake

  • The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream.
  • The sides can be spread with buttercream, if preferred.
  • ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.

Further note:  This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.

The cake is beautiful (light and moist)  and could easily be modified.  I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree – great, too

Slice of Dulce de Leche Cake – moist, sweet

Dulce de Leche Cake cut, ready to serve

DULCE De LECHE Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the cake
  • 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • ¼ cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • ½ cup vegetable oil
  • 2½ cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • For the frosting
  • 1½ cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)
Method
  1. The cake:
  2. Preheat oven to 160 C (325 F) degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  3. Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  4. Slowly add the eggs and mix until light and fluffy.
  5. Add in the vanilla and oil, beat until combined
  6. Into a separate bowl, sift the flour, baking powder, and salt.
  7. Add the dry ingredients gradually to the creamed mixture,at low speed.
  8. When the flour is JUST combined into the wet ingredients, add the milk.
  9. Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  10. The frosting:
  11. Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  12. Assembly:
  13. Cut cakes evenly down the middle so you have four thin layers of cake.**
  14. Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  15. Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  16. Continue until the top layer.
  17. The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream. The sides can be spread with buttercream, if preferred.
  18. ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.
  19. Further note: This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.
  20. The cake is beautiful (light and moist) and could easily be modified. I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree - great, too

 

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TURKISH MANDARIN CAKE – easy, exotic, delicious!

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This recipe for TURKISH MANDARIN CAKE always transports me back in my memory to a hot Autumn day on the Turkish coast near Ephesus, looking out to the sea and seated at a little hole-in-the-wall cafe, eating a cake like this one.   But here I am, late Winter in the Bay of Plenty, New Zealand, and it’s the aroma of this TURKISH MANDARIN CAKE that’s making the memories come alive.  This cake is divine – moist, exotic and suitable for an afternoon tea or a sumptuous dessert.  And yet, it’s sooooo easy to make – all done in the bowl of a kitchen food processor!

The cooked cake, after the syrup is poured over, and the segments arranged -but the cake is still in the paper-lined tin, to allow the syrup to soak in well.

There have been some frosts this winter, but all the local gardens have an abundance of citrus fruits:  limes, lemons, grapefruit, tangelos and mandarins and it’s the mandarins I was given that I used for this cake.  You’ll love it.  It’s easy, exotic, and delicious!

I hope you got the most important things?

  • it’s EASY
  • it’s exotic
  • it’s delicious
  • you’ll love it!

And yes, I’ve been busy, and I still have that Dulce de Leche cake to do for you, so here’s this TURKISH MANDARIN CAKE to tempt you, and another post giving a peek at some of the cake decorating I’ve been doing.. in my “spare” time!

TURKISH MANDARIN CAKE

Cake

4    mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks

3    large eggs

1    teaspoon Heilala vanilla extract

1/2   cup plain greek-style yoghurt

50 gm  melted butter

2/3rd cup sugar

1 + 1/2 cup plain flour

2 teaspoons  baking powder

1/4 cup poppy seeds

Syrup/candied segments for decoration

3 mandarins (such as satsumas), juiced and zested

1/2 cup good honey

2  mandarins (such as satsumas), carefully segmented, with all pith removed.

Method:

Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.

Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.

Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.

Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.

Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).

Turkish Mandarin Cake, cooked and making skewer holes for the syrup to soak into.

Make the syrup and candied segments:

To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.

Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,

The mandarin segments simmering in the syrup

Remove the segments with a slotted spoon, and place onto a piece of baking paper.

Use a thin skewer to make multiple holes all over the cake, right through to the base.

With the remaining syrup pour over the cake in the tin while the cake is still warm.

The divinely exotic Turkish Mandarin Cake, ready to serve

Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

TURKISH MANDARIN CAKE
Author: 
Recipe type: cake, dessert
Cuisine: International - Turkish, Mediterranian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Turkish Mandarin Cake is moist, it's EASY,  it's exotic, it's delicious, and suitable for afternoon teas or for dessert - you'll love it!
Ingredients
  • Cake
  • 4 mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks
  • 3 large eggs
  • 1 teaspoon Heilala vanilla extract
  • ½ cup plain greek-style yoghurt
  • 50 gm melted butter
  • ⅔rd cup sugar
  • 1 + ½ cup plain flour
  • 2 teaspoons baking powder
  • ¼ cup poppy seeds
  • Syrup/candied segments for decoration:
  • 3 mandarins (such as satsumas), juiced and zested
  • ½ cup good honey
  • 2 mandarins (such as satsumas), carefully segmented, with all pith removed.
Method
  1. Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.
  2. Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.
  3. Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.
  4. Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.
  5. Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).
  6. To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.
  7. Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,
  8. The mandarin segments simmering in the syrup
  9. Remove the segments with a slotted spoon, and place onto a piece of baking paper.
  10. * Use a thin skewer to make multiple holes all over the cake, right through to the base.
  11. * With the remaining syrup pour over the cake in the tin while the cake is still warm.
  12. * Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

 

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Cheese Puff Drop Scones for Dummies

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I usually make cheese scones but decided to retry this recipe for Cheese Puff Drop Scones… and they really are to die for!  So very light and tasty, made and ready to eat faster than scones, and far less mess, too!  I made a double mix (made 16 big ones), but the recipe – as given – will make 8 to 10.

Cheese Puff Drop Scones are a quick way to extend a meal, or have a robust snack in minutes, and unless you really over-mix, you just can’t go wrong.  Easy-peasy!

Cheese Puff Drop Scones, ready to serve with lashings of butter.

Cheese Puff Drop Scones, on greased and floured tray, ready for the oven.

Cheese Puff Drop Scones, just out of the oven, on tea towel.

Cheese Puff Drop Scones right out of the oven.

Cheese Puff Drop Scones, ready to serve with lots of butter.

Ingredients:

1 egg
1/2 cup Milk
1 cup Plain Flour
2 teaspoons baking powder
1 pinch salt
2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try 1/2 a cup of Parmesan!

Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.

Method:

Preheat  oven to 200C (400F).

Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.

Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.

Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.

Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes – IF you can…..  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!

NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

Cheese Puff Drop Scones for Dummies
Author: 
Recipe type: lunches, baking, snacks
Cuisine: traditional
Prep time: 
Cook time: 
Total time: 
Serves: 8 large
 
Cheese Puff Drop Scones for Dummies - light, quick, tasty and easy-peasy. Anyone can make these for a meal in minutes.
Ingredients
  • 1 egg
  • ½ cup Milk
  • 1 cup Plain Flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try ½ a cup of Parmesan!
  • Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.
Method
  1. Preheat  oven to 200C (400F).
  2. Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.
  3. Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.
  4. Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.
  5. Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes - IF you can.....  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!
  6. NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

 

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MICROWAVE CARROT CAKE – my take on a classic!

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This is STILL the best Microwave Carrot Cake I’ve used in too many years to remember!  The recipe is adapted from by one of New Zealand’s much-loved cooks, who helped bring cuisine in our country into line with international standards – Alison Holst.

I was in such a hurry today  to try my newest silicone cake ring pan, it just had to be a microwave cake!   This one, made from scratch,  is quick and easy, made in a food processor in less than 5 minutes, and is moist and aromatic.

Easy, indeed – a “learner cook” made the cake, and iced it, so it’s shown “in the raw”, without too much fuss and nonsense.  But it proves anyone can make and bake a cake – and this one took only 7 1/2 minutes to make!    And disappeared almost as fast!

Microwave Carrot Cake – child’s play to make!

Microwave Carrot Cake ready to go into silicone microwave-proof pan

Microwave Carrot Cake in pan – filled by my “little learner cook”!

Cooked Microwave Carrot Cake, ready to cool for 10 minutes

Microwave Carrot Cake, cooling. Adding another teaspoon of the two spices would have made a darker cake.

Microwaved Carrot Cake, iced. Child’s play to make, soft, moist, delicious, and only 8 minutes to bake!

INGREDIENTS:

2 cups finely grated carrot
2 eggs
¾ – 1 cup sugar
3/4 cup oil (canola is good, so the taste isn’t overpowering)
1 teaspoon Heilala vanilla essence, extract or paste
1 1/4 cup plain flour
2-3 teaspoons cinnamon ***
2-3 teaspoons mixed spice ***
1 teaspoon baking soda
1/2 teaspoon salt

METHOD:

Grate carrots finely and put aside (or simply process in the food processor). ***

Mix eggs, sugar, oil and vanilla in a food processor until smooth.

Add carrot and remaining ingredients. (add more spices for a darker cake)

Process enough to combine everything thoroughly, but do not overmix.

Turn mixture into a 10 cup capacity oil-sprayed microwavable ring pan.

Cover pan with lid or plate (though it’s fine without, I rarely bother).

Microwave on high for about 7.5-8 minutes or until top looks just dry and centre springs back, and cake is shrinking from the sides.

Leave 5 minutes, then turn out onto serving plate to cool.

Ice when cooled with lemon butter or cream cheese icing and garnish with chopped walnuts, if desired, or simply dust with some icing sugar in a sieve.

Autumn’s Culinary Tips:

*** 2 teaspoons is fine, 3 makes a darker, spicier cake.

*** Grating gives a more even texture, but using the processor is quicker!

This recipe is from Alison Holsts New Microwave Cookbook 1989, as posted on just one of many sites who spread the word about this wonderful New Zealand cook.

http://stackofrecipes.com/topic/13830/alison-holst-microwave-carrot-cake-please

I have made some very minor changes over the years.

MICROWAVE CARROT CAKE – my take on a classic
Author: 
Prep time: 
Cook time: 
Total time: 
 
Soft, moist, light, delicious, and superbly easy - it's child's play to make this MICROWAVE CARROT CAKE. So quick to make, so good to share!
Ingredients
  • 2 cups finely grated carrot
  • 2 eggs
  • ¾ - 1 cup sugar
  • ¾ cup oil (canola is good, so the taste isn’t overpowering)
  • 1 teaspoon Heilala vanilla essence, extract or paste
  • 1¼ cup plain flour
  • 2-3 teaspoons cinnamon ***
  • 2-3 teaspoons mixed spice ***
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Method
  1. - Grate carrots finely and put aside (or simply process in the food processor). ***
  2. - Mix eggs, sugar, oil and vanilla in a food processor until smooth.
  3. - Add carrot and remaining ingredients. (add more spices for a darker cake)
  4. - Process enough to combine everything thoroughly, but do not overmix.
  5. - Turn mixture into a 10 cup capacity oil-sprayed microwavable ring pan.
  6. - Cover pan with lid or plate (though it’s fine without, I rarely bother).
  7. - Microwave on high for about 7.5-8 minutes or until top looks just dry and centre springs back, and cake is shrinking from the sides.
  8. - Leave 5 minutes, then turn out onto serving plate to cool.
  9. - Ice when cooled with lemon butter or cream cheese icing and garnish with chopped walnuts, if desired, or simply dust with some icing sugar in a sieve.
  10. Autumn's Culinary Tips:
  11. *** 2 teaspoons is fine, 3 makes a darker, spicier cake.
  12. *** Grating gives a more even texture, but using the processor is quicker!
  13. This recipe is from Alison Holsts New Microwave Cookbook 1989, as posted on just one of many sites who spread the word about this wonderful New Zealand cook.
  14. http://stackofrecipes.com/topic/13830/alison-holst-microwave-carrot-cake-please
  15. I have made some very minor changes over the years.

 

 

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THREE LEMON CURDS for filling LEMON CUPCAKES

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Its always nice to have options when wanting a nice tart filling for cupcakes, or cakes, or a pavlova, or even to spread on toast, so here’s THREE LEMON CURDS for filling LEMON CUPCAKES

Three LEMON CURDS for filling lemon Cupcakes (my last post):

 

Pineapple Lemon Curd   (my favourite)

Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling

Ingredients

12 cup sugar

1 Tablespoon cornflour/cornstarch

18 teaspoon salt

1cup pineapple juice (can be drained from can of pineapple in juice)

2 Tablespoons fresh lemon juice

3 large eggs (size 6 or 7)

2 Tablespoons butter

Method:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.

Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

This will last in the fridge for over a week.

Lemon Curd

Ingredients:
¼ cup lemon juice

¼ cup Chelsea Caster Sugar,

½ cup water,

1 Tablespoon cornflour mixed with 1 tablespoon water

1 egg yolk

Method:

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.

Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.

Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.

– See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf

Lemon & Passionfruit Curd

Ingredients:

2 cups sugar

125g butter

4 eggs

2 lemons

3 – 4 passionfruit

Method:

  1. Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  2. Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  3. Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  4. Pour curd into hot, sterilised jars.

NOTE: All these recipes will keep in the fridge for 1-2 weeks

THREE LEMON CURDS for filling LEMON CUPCAKES
Author: 
Recipe type: baking, cakes, desserts, preserves
 
Three great LEMON CURD fillings - for cupcakes, cakes, pavlova, or as a spread on toast
Ingredients
  • Pineapple Lemon Curd (my favourite)
  • Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling
  • Ingredients
  • 1⁄2 cup sugar
  • 1 Tablespoon cornflour/cornstarch
  • 1⁄8 teaspoon salt
  • 1cup pineapple juice (can be drained from can of pineapple in juice)
  • 2 Tablespoons fresh lemon juice
  • 3 large eggs (size 6 or 7)
  • 2 Tablespoons butter
  • Method:
  • Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
  • Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
  • Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
  • Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
  • This will last in the fridge for over a week.
  • Lemon Curd
  • Ingredients:
  • ¼ cup lemon juice
  • ¼ cup Chelsea Caster Sugar,
  • ½ cup water,
  • 1 Tablespoon cornflour mixed with 1 tablespoon water
  • 1 egg yolk
  • Method:
  • Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.
  • Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.
  • Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.
  • - See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf
  • Lemon & Passionfruit Curd
  • Ingredients:
  • 2 cups sugar
  • 125g butter
  • 4 eggs
  • 2 lemons
  • 3 – 4 passionfruit
  • Method:
  • Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  • Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  • Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  • Pour curd into hot, sterilised jars.

 

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Chocolate Cake in a Cup or Mug

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I promised, so I’m delivering – a quick CHOCOLATE CAKE in a CUP or a MUG…. for those times you want cake, and you want it NOW!

This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.

It’s a recipe for one mug, but as it’s so rich and dense (more like a Mud Cake), try making it for two as a sweet and naughty surprise, while making a cup of coffee.  I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.

It certainly hits the sweet spot!  Because  it’s  dense and rich,  I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream.  Or both!  Delightfully decadent.

 

decadent-chocolate-cake-in-cup

Decadent Chocolate Cake in a cup for one.

Two cakes from the one mix

 

 

 

 

 

 

 

Ingredients:

3 Tablespoons sugar

1 Tablespoon cocoa

4 Tablespoons plain flour

1 egg (size 6-7)

3 Tablespoons oil (I use canola)

3 Tablespoons milk

1/2 teaspoon Heilala Vanilla extract or paste

  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes.  (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!

Autumn’s Tips:

  1. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  2. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  3. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  4. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

Chocolate Cake in a Cup or Mug
Author: 
Recipe type: baking, dessert
Prep time: 
Cook time: 
Total time: 
 
A very quick Chocolate Cake in a Cup or Mug - dense, rich, so delightfully decadent.
Ingredients
  • This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.
  • It’s a recipe for one mug, but try making it for two as a sweet and naughty surprise, while making a cup of coffee. I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.
  • It certainly hits the sweet spot! It’s quite dense and rich, so I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream. Or both! Delightfully decadent.
  • Ingredients:
  • 3 Tablespoons sugar
  • 1 Tablespoon cocoa
  • 4 Tablespoons plain flour
  • 1 egg (size 6-7)
  • 3 Tablespoons oil (I use canola)
  • 3 Tablespoons milk
  • ½ teaspoon Heilala Vanilla extract or paste
Method
  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes. (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!
  8. Autumn’s Tips:
  9. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  10. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  11. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  12. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

 

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Mother’s Day Cake (using Vanilla Sour Cream Cake)

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It’s just become Mother’s Day in New Zealand, and I’ve not long ago finished decorating the cake for my mother, as part of her present.

I used my http://www.off-my-rocker.com/heilala-vanilla-sour-cream-cake/ ‎  recipe, and frosted it with pale lilac buttercream.   I’d made the flexible lace, and moulded and painted the fondant/gumpaste flowers earlier in the day

Happy Mother’s Day, Mum!   And blessings on all the other mothers out there

And I hope, Dear Readers, you enjoy the pictures.

And now, well after midnight, I’m off to make a Cake in a Mug, to go with a well-earned cup of hot chocolate to help me sleep.

Oh?   You want my Cake in a Mug cake recipe?

Sorry everyone, you’ll have to wait until tomorrow….. oooops, it IS tomorrow!

Well, tonight then – I promise!

In the meantime, the pictures of my mother’s Mother’s Day Cake……

heilala-vanilla-sour-cream-cake

The Vanilla Sour Cream cake, just out of the oven – wonderful aroma!

Mother's-Day-Cake-with-Heilala-Vanilla-Sour-Cream-Cake-recipe

Mother’s Day Cake – made with Vanilla Sour Cream Cake recipe

 

 

 

 

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Vanilla Sour Cream Cake

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Vanilla Sour Cream Cake

(Using Heilala Vanilla products)

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

This gorgeous VANILLA SOUR CREAM CAKE recipe isn’t my own recipe, but it’s soooo good, I’m sharing it with you.

There are a vast number of generic “vanilla sour cream cake” recipes, but this is the one I have used for some time.  I know how to double or triple for particular cake sizes, and it’s one recipe where using the best vanilla available (I use Heilala) adds to the magic.

Everybody loves this cake.  The aroma of vanilla while the cake is cooking is just delightful!

It’s moist, quite simple to make, and looks gorgeous with any sort of topping – from frosting, with chocolate ganache, or simple cream and fresh fruits. Berries or citrus slices look great, or kiwifruit, too.  We grow them well around Tauranga, in the beautiful Bay of Plenty, New Zealand.

The “secret” of this cake is Vanilla! Real vanilla is the only way to go on this cake. Heilala makes some of the very best in the world, with multiple awards, and it is manufactured (from vanilla beans grown in Tonga) right here in Tauranga, Bay of Plenty, New Zealand.

These great products can be ordered direct from them, here – https://www.heilalavanilla.co.nz/collections.

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

I use this recipe often, and it is very worthy of sharing.

I used it in the next recipe I’ll be sharing – a Mother’s Day cake for my mother.

 

 

 

 

 

 

 

 

Ingredients

Cake:

1 cup Heilala Vanilla sugar (use castor sugar at a pinch)

6 Tablespoons butter (soft, not melted)

1 teaspoon Heilala Vanilla extract or paste

1 ¾ cups sifted cake flour **

1 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup dairy sour cream

4 stiffly beaten egg whites

** if you have no “cake flour”  take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.

Vanilla Frosting

1 ½ cups sugar

2 large egg whites room temperature

6 Tablespoons cold water

1 Tablespoon Heilala Vanilla Syrup

¼ teaspoon cream of tartar

Pinch of salt

1 teaspoon Heilala Vanilla paste

Method:

  1. Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2″) cake pans.
  2. Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  3. In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  4. Pour mixture into two greased and lightly floured 8 ½ by 1 ½ round baking pans.

5. Bake for 25-35 minutes. Test cakes  at 25 minutes, with toothpick by inserting in center to make sure it comes out clean.

6. Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.

Make the vanilla frosting:

  1. Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  2. Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  3. Remove from heat and add the vanilla paste.
  4. Continue to beat 2 minutes longer and use immediately.

 

Recipe courtesy of Heilala Vanilla. – https://www.heilalavanilla.co.nz/

Author: 
Recipe type: cake, dessert, celebration
Cuisine: International
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cake:
  • 1 cup Heilala Vanilla sugar (use castor sugar at a pinch)
  • 6 Tablespoons butter (soft, not melted)
  • 1 teaspoon Heilala Vanilla extract or paste
  • 1 ¾ cups sifted cake flour **
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup dairy sour cream
  • 4 stiffly beaten egg whites
  • ** if you have no “cake flour” take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.
  • Vanilla Frosting:
  • 1 ½ cups sugar
  • 2 large egg whites room temperature
  • 6 Tablespoons cold water
  • 1 Tablespoon Heilala Vanilla Syrup
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon Heilala Vanilla paste
Method
  1. Vanilla Sour Cream Cake:
  2. - Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2") cake pans.
  3. - Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  4. - In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  5. - Pour mixture into two greased and lightly floured 20 cm x 5 cm (8" x 2 ") round baking pans.
  6. - Bake for 25-35 minutes. Test at around 25 minutes with toothpick by inserting in center to make sure it comes out clean.
  7. - Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.
  8. Make the vanilla frosting:
  9. - Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  10. - Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  11. - Remove from heat and add the vanilla paste.
  12. - Continue to beat 2 minutes longer and use immediately.

 

 

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WHITE CHOCOLATE MUD CAKE recipe

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I decided to make this recipe an individual one, so it’s easier to find under “recipes”.   Made with 200 gms of white chocolate This WHITE CHOCOLATE MUD CAKE is a winner.   An unusual mixing method, using warm liquid onto flour, so just follow the recipe – it works, and it’s so reliable I use it often.  Here in New Zealand our main choices for white chocolate blocks are Nestle Milky Bar or Cadbury Dream, but as long as it’s a 200 gm block, use what’s available.

You can see a coloured version of this recipe here – ‎http://www.off-my-rocker.com/o-t-t-birthday-c…-mud-cake-recipe/ ‎

WHITE CHOCOLATE MUD CAKE  

  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and gel food colouring, if using)

Method:

  1. Preheat Oven to 160 Degrees C/325 F
  2. Prepare a 23-25 cm round cake tin:  Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved.  This will take about 4 minutes
  4. Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. In a small bowl lightly beat the eggs & vanilla.
  7. When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. Naturally, the cake needs to be completely cool before icing.   Placing into the fridge or freezer will allow it to “set”, to make a crumb coat of frosting easier.
  11. If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish.   Simply melt about 240 gms white chocolate into 3/4 cup of heavy cream, cool a little, and pour over cake.
  12. This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. NOTE: To make the cake even whiter (for a wedding cake, perhaps?) I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe. Gel food colouring is best (added by toothpick, a little at a time), is best for a coloured cake.

WHITE CHOCOLATE MUD CAKE recipe
Author: 
Recipe type: Cake, baking, celebration, dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
 
A reliable but unusual White Chocolate mud cake
Ingredients
  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and cake whitener or gel food colouring, if using)
Method
  1. * Preheat Oven to 160 Degrees C/325 F
  2. * Prepare a 23-25 cm round cake tin: Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. * In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved. This will take about 4 minutes
  4. * Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. * Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. * In a small bowl lightly beat the eggs & vanilla.
  7. * When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. * Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. * Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. * Naturally, the cake needs to be completely cool before icing. Placing into the fridge or freezer will allow it to "set", to make a crumb coat of frosting easier.
  11. * If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish. Simply melt about 240 gms white chocolate into ¾ cup of heavy cream, cool a little, and pour over cake.
  12. * This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. *NOTE: To make the cake even whiter (for a wedding cake, perhaps?) I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe. Gel food colouring is best (added by toothpick, a little at a time), is best for a coloured cake.

 

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TIN GLIDE CAKE RELEASE for coating cake tins

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TIN GLIDE CAKE RELEASE for coating cake tins.

This very simple TIN GLIDE CAKE RELEASE for coating cake tins will solve your cake sticking problems forever.  And it’s so simple to make, and doesn’t need to be refrigerated, either.

Tin glide cake release – stop your cakes sticking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tin glide for coating cake tins                                                  Double Mix:

4 oz = 125 gm            Chefade (solid vegetable shortening)          8 oz = 250 gm (cup)

2 oz = 60 gm              Flour (plain)                                                     4 oz = 125 gm

1 oz = 30 gm/ml       Oil (canola)                                                       2 oz = 60gm/ml

To make:

Melt Chefade in microwave, add in vegetable oil, stir in flour. mix well.

That’s it!

Keep OUT of the fridge, in a cool place.

You may need to melt and stir a bit to use, so use a glass jar that can be microwaved.

To use:  Brush onto the cake tin with a pastry brush.   I have shown a silicone one, and a very old wire and bristle one.

Autumn’s Culinary Tip:

You can sift plain flour over the Tin Glide, but it’s not necessary, but may make you extra assured.

Use some cocoa powder if you’re doing this for a chocolate cake.

TIN GLIDE CAKE RELEASE for coating cake tins
Author: 
Recipe type: tips and tricks, baking
Cuisine: international
 
A very quick, easy and economical way to stop cakes sticking to tins.
Ingredients
  • 4 oz = 125 gm Chefade (solid vegetable shortening)
  • 2 oz = 60 gm Flour (plain)
  • 1 oz = 30 gm/ml Oil (canola)
Method
  1. Melt Chefade in microwave, add in vegetable oil, stir in flour. mix well.
  2. That's it!
  3. Keep OUT of the fridge, in a cool place.
  4. You may need to melt and stir a bit to use, so use a glass jar that can be microwaved.
  5. To use: Brush onto the cake tin with a pastry brush. I have shown a silicone one, and a very old wire and bristle one.
  6. Autumn's Culinary Tip:
  7. You can sift plain flour over the Tin Glide, but it's not necessary, but may make you extra assured.
  8. Use some cocoa powder if you're doing this for a chocolate cake.

 

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