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Cover: Make your cake…and eat it

Recipes with baking powder

07May 12

Apple Cake

Apple CakeThis  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.

You can use any type of apples in season. Personally, I like to use a mixture of different varieties of apples. The recipe calls for 4, so why not use 4 different kinds? The cake will taste a little bit different every time, but that’s really the great thing about it!   The cake can be stored in a covered container in the refrigerator for up to 4 days. (Also try this apple tart tatin recipe.)

Ingredients:

  • 300g plus 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 250g chopped walnuts
  • 6 eggs
  • 125ml vegetable oil
  • 4 tablespoons lemon juice
  • Grated rind of 1 lemon
  • 1tsp vanilla extract
  • 250g flour
  • 2 teaspoons baking powder
  • 4 apples, cored, peeled, and thinly sliced (about 1 litre)
  • 1 litre vanilla ice cream

 

Instructions:

  1. Preheat oven to 175ºC.
  2. Line a 23cm circular pan with baking parchment. Set aside.
  3. In a small bowl, combine 2 tablespoons sugar with the cinnamon. Set aside.
  4. In an electric mixer set on medium speed, mix the eggs, 300g granulated sugar, the oil, lemon juice, lemon rind and vanilla.
  5. On low speed, add the flour and baking powder. Continue mixing until the batter is smooth.
  6. Pour the apples and walnuts into the batter and mix well.
  7. When all blended together, gently fold the batter into the prepared pan.
  8. Smooth it out so that it lies evenly, with no apples peeking out from the top.
  9. Next, top and sprinkle with the cinnamon and sugar.
  10. Bake for 60 to 65 minutes, or until a tester comes out clean.
  11. Remove from the oven and cool in the pan on wire cooling rack. Make sure that the cake is very cool before you remove it from the pan.
  12. Discard the baking parchment and serve, preferably with a scoop of vanilla ice cream.

Prep Time:  15 minutes

Cooking Time:  65 minutes

Serves:  10

Difficulty:  Medium

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03May 12

Orange and Plum Cake

Orange and plum cakeThis tender orange and plum cake goes great with a cup of tea, and some my family members have even been known to eat it for breakfast when they think I’m not looking!  The tartness of the dried plums contrasts nicely with the sweetness of the orange, and the lack of frosting makes it just perfect for dipping in milk or tea or whatever your beverage of choice happens to be. (Not a fan of oranges? Try this apple and plum pudding.)

For a truly decadent taste experience, try it with a glass of Baileys or Kahlua.  You can dip a slice right in your glass if you want, or else do as I do: heat the liqueur for a few seconds in the microwave and drizzle over the sponge. Yum!

Ingredients:

  • 115g plus 3 tablespoons  butter, softened
  • 125g icing sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 95g cake flour
  • 1/2 teaspoon baking powder
  • Grated rind of 1 orange
  • 1 medium orange, peeled and cut into small pieces
  • 250g dried plums, coarsely chopped
  • Icing sugar for dusting

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Line a bread pan with baking parchment and set aside.
  3. In an electric mixer on medium speed, cream the butter and icing sugar until blended.
  4. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the eggs, one at a time, beating well after each egg.
  6. Add the vanilla extract.
  7. On low speed, gradually add the flour, baking powder and orange rind. Mix just until blended.
  8. Stir in the orange pieces and plums.
  9. Spoon the batter into the prepared pan.
  10. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the centre of the cake comes out clean. Remove from the oven.
  11. Cool cake in pan on wire rack for 10 to 15 minutes. Remove from the pan and continue cooling cake on wire rack until cool.
  12.  Remove and discard the baking parchment.
  13.  Dust the top of the cooled cake with icing sugar.
  14.  Store the cake at room temperature, wrapped in aluminium foil or clingfilm.
  15.  Can be frozen for later use.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6

Difficulty:  Easy

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11Apr 12

Caramel Cake with Butter Cream Icing

Caramel Cake with Butter Cream IcingCaramel is a wonderful flavour. I love it with fruit such as in this Caramel Peach recipe. I am also partial to this caramel cake with butter cream icing. It is a bit tricky to make and takes a bit of time, but the result is absolutely fantastic, so grab your apron and let’s get baking!

Ingredients:

For the cake:

  • 290g sifted flour
  • 2tsp baking powder
  • ½tsp salt
  • 110g butter, softened
  • 300g granulated sugar
  • 250ml water
  • 3 eggs, yolks separated from whites, whites stiffly beaten

For the caramel syrup:

  • 100g granulated sugar
  • 125ml boiling water

For the butter cream icing:

  • 120g unsalted butter, softened
  • 565g icing sugar
  • 90ml single cream
  • 1tsp vanilla extract
  • 2tbsps caramel syrup (see above)

Instructions:

  1. Preheat oven to 180ºC.
  2. Sift together the flour, baking powder and salt.
  3. Cream the butter in a large mixing bowl.
  4. Gradually add the sugar to the butter, then mix with an electric mixer at high speed until it’s light and fluffy.
  5. Blend in the egg yolks at medium speed.
  6. Beat well.
  7. Alternately blend in the sifted dry ingredients and the water, about a quarter at a time, beginning and ending with the dry ingredients.  Make sure you blend very well after each addition.
  8. To make the caramel syrup, melt the sugar in a heavy saucepan over low heat until it turns golden brown.
  9. Remove from heat and gradually add the boiling water, just a few drops at a time at first, then about a tablespoon at a time.  Stir constantly to dissolve the caramel.
  10. Add all but 2 tablespoons of this syrup to the batter and blend well.
  11. Fold the egg whites into the batter.
  12. Pour the batter into two 20cm non-stick layer-cake pans.
  13. Bake in the preheated oven for 30-35 minutes or until the centre of the cake springs back when lightly touched.
  14. Cool the layers on a wire rack.
  15. To make the icing, beat the butter until fluffy.
  16. Gradually beat the sugar into the butter, alternately with the cream, until the sugar is absorbed.
  17. Beat in the vanilla extract.
  18. Beat in the 2 tablespoons of caramel syrup you set aside earlier.
  19. The icing should be of spreading consistency. If it’s not, add more sugar to thicken or cream to thin.
  20. Frost the cooled layers with the icing and stack.
  21. Slice and serve.

Prep Time:  60 minutes

Cooking Time:  35 minutes

Serves:  8

Difficulty:  Difficult

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30Mar 12

Spectacular Strawberry and Cream Cake

Strawberry and Cream Cake

This spectacular strawberry and cream cake makes a great summertime dessert, but since these days strawberries can be found year-round, why should you wait?!  Get yourself some fresh strawberries and get baking; I guarantee you won’t regret it! (For an extra fruity flavour, try this strawberry and raspberry tart.)

Ingredients:

  • 240g sifted cake flour
  • 330g granulated sugar
  • 4tsp baking powder
  • 1tsp salt
  • 115g butter
  • 315ml milk
  • 1tsp lemon extract
  • 1/2tsp vanilla extract
  • 5 egg yolks
  • 1 litre fresh strawberries
  • 500ml double cream, whipped with 50g granulated sugar and 1tsp vanilla extract
  • 175ml redcurrant jelly

Instructions:

  1. Preheat the oven to 180ºC.
  2. Butter two 23cm layer-cake pans and line with baking parchment.
  3. Sift together the cake flour, sugar, baking powder and salt in a mixing bowl.
  4. Add the butter and half of the milk.
  5. Beat with an electric mixer at medium speed for 2 minutes, scraping the sides of the bowl occasionally.
  6. Add the rest of the milk, the lemon extract, the vanilla extract and the egg yolks.
  7. Beat with the electric mixer for another 2 minutes.
  8. Pour the batter into the two 23cm buttered cake pans lined with the baking parchment.
  9. Bake in the preheated oven for 30 minutes or until a knife inserted in the centre comes out clean.
  10.  Cool the layers in their pans for 10 minutes and then turn them out onto wire cooling racks.
  11.  Wash and hull the strawberries.
  12.  Chop enough of the strawberries to make 250ml and set aside the rest.
  13.  Fold the chopped strawberries into 250ml of the whipped cream.
  14.  Place one of the cake layers top side down on a serving plate.
  15.  Spread on the strawberry and cream filling.
  16.  Place the second cake layer on top with the top side up.
  17.  Slice the rest of the strawberries lengthwise and arrange them on top of the cake with the pointed ends facing towards the outer edge.
  18.  Refrigerate for 10 minutes.
  19.   Melt the redcurrant jelly in a small pan over low heat, stirring constantly.
  20.  Spoon the melted jelly over the strawberries.
  21.  Spoon the remaining whipped cream in small puffs over the top of the cake in a decorative pattern.
  22.  Refrigerate the cake until you’re ready to serve it.

Prep Time:  15 minutes

Cooking Time:  40 minutes

Serves:  8-10

Difficulty:  Medium

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23Mar 12

Spicy Pumpkin Cake

Spicy Pumpkin CakeUntil quite recently, I was thoroughly convinced that the idea of putting vegetables in desserts was completely and utterly insane.  I just couldn’t get my head around the reasoning behind what seemed to me to be a ridiculous notion!  Carrot cake?! Courgette loaf?! Madness!

In any case, my opinion has changed, and it all started when I tried this Spicy Pumpkin Cake at a friend’s dinner party.  It was absolutely scrumptious!

 

 

You can use canned pumpkin purée for this recipe, but if you want it to be truly authentic, you should use fresh pumpkin.  To do so, slice, peel and seed 500 grams of fresh pumpkin and simmer until just tender (about 15 minutes), then push trough a sieve to make the purée.

Ingredients:

  • 120 g butter, softened
  • 250 g brown sugar
  • 2 eggs
  • 625 g sifted cake flour
  • 12 g baking powder
  • 1 1/2 g baking soda
  • 2 g salt
  • 5 g ground cinnamon
  • 1 1/2 g ground allspice
  • 1 1/2 g ground ginger
  • 175 ml buttermilk
  • 175 ml pumpkin purée
  • 150 g finely chopped pecans

Instructions:

  1. Preheat the oven to 180º C.
  2. Butter and flour two cake (or bread) pans and set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, blending well after each addition.
  5. Sift together the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger.
  6. Sift the above a second time to make sure they are well blended.
  7. Add the sifted flour and spices mix to the egg and butter mixture and stir for a few seconds.
  8. Add the buttermilk and mix well.
  9. Add the chopped pecans and pumpkin purée, mix thoroughly.  Be sure to scrape the sides and bottom of the bowl to ensure proper mixing.
  10. Pour half of the batter into each of the buttered and floured cake pans.
  11. Bake in the preheated oven for approximately 25 minutes, or until a knife inserted in the centre comes out clean.
  12. Let cool for 10 minutes, then remove them from the pans and put them in the refrigerator for 45 minutes, or until cold.
  13. Serve. (Try with whipped cream or frosting for extra sweetness.)

Prep Time:  50 minutes

Cooking Time: 25 minutes

Serves:  8

Difficulty: Difficult

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14Feb 12

White Birthday Cake with Nutella Frosting

White Birthday Cake with Nutella FrostingBirthdays! Love ‘em or hate ‘em, they come around every year!  And although I adore cheesecake, there is just no better way to celebrate than with my white birthday cake with Nutella frosting!  I admit it’s not the healthiest thing in the world, but that’s why birthdays are only once a year.

This hearty and delicious white birthday cake recipe was a staple around my house at birthday time when I was growing up.  It was handed down to me by my mother, who got it from my grandma, who got it from her mother, who supposedly invented it – although I make no claims as to the authenticity of this fact!  Either way, the cake is absolutely scrumptious and the Nutella frosting (my own addition) provides a great nutty/chocolaty contrast to the spongy white cake base.

If you’re feeling adventurous, try cutting the cake into two layers (after cooking and cooling, of course).  You can fill the middle layer with more Nutella, or strawberry jam, or any other flavour of jam, or whatever else tickles your fancy.  You could also garnish it with sliced almonds, hazelnuts, peanuts, or whatever other nut you prefer.

Ingredients:

  • 1 cup of butter, softened
  • 2 cups of white sugar
  • 3 cups of all-purpose flour
  • 3 eggs
  • ½ cup of boiling water
  • ½ cup of whole milk
  • 2 tsp. of baking powder
  • 1 tsp. of vanilla extract
  • 400g jar of Nutella

Instructions:

  1. Cream together the butter and sugar until they’re light and fluffy.
  2. Add the boiling water and the milk a little at a time, stirring continuously.
  3. Add the vanilla and stir well.
  4. Add the baking powder and stir it in to the mix.
  5. Add 1 cup of flour and 1 egg, mixing vigorously.
  6. Repeat step 5 until all the flour and eggs have been added.
  7. Pour the mixture into an approx. 23cm round tube cake pan.
  8. Bake in a preheated oven at 160ºC for one hour or until a toothpick inserted at the top comes out clean.
  9. Turn out onto a cake rack and let it cool.
  10. Spread the Nutella over the outside of the cake and serve.

Prep Time:  20 minutes

Cooking Time: 1 hour

Serves:  10

Difficulty:  Medium

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