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Cover: Make your cake…and eat it

Recipes with eggs

14Sep 12

Triple Chocolate Cake

 Triple Chocolate CakeChocolate, chocolate and more chocolate – what more do I need to say about this triple chocolate cake recipe?!  Get baking and enjoy. I guarantee you won’t be disappointed!

For another rich chocolate dessert to be eaten by the spoonful, try these intense little chocolate pots. They are sinfully tantalising!

 

Triple Chocolate Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate, chocolate and more chocolate
Ingredients
  • CHOCOLATE SPONGE:
  • 4 eggs, yolks separated from whites, whites stiffly beaten
  • 165g plus 2 tablespoons caster sugar
  • 90g semisweet chocolate, melted in 1 tablespoon of water
  • 95g plus 2 tablespoons flour
  • RICH BUTTERCREAM FILLING:
  • 200g granulated sugar
  • 125ml water
  • 5 egg yolks, beaten
  • 250g butter, softened
  • 1tbsp vanilla extract
  • 125g semisweet chocolate
  • CHOCOLATE GLAZE:
  • 60g semisweet chocolate
  • 1tbsp butter
  • 1 egg yolk, lightly beaten
Instructions
  1. FOR THE CHOCOLATE SPONGE:
  2. Preheat the oven to 180ºC.
  3. Butter and flour an 8cm deep cake pan and set aside.
  4. Whisk the egg yolks and sugar to a pale foam.
  5. Gradually fold in the melted chocolate and flour, then gently fold in the egg whites.
  6. Blend thoroughly and pour into the buttered and floured cake pan.
  7. Bake in the preheated oven for 30 minutes or until a knife inserted into the centre comes out dry.
  8. Remove from the pan to a wire rack to cool.
  9. FOR THE RICH BUTTERCREAM FILLING:
  10. Stir the sugar and water together in a saucepan over medium heat until the sugar dissolves and boils.
  11. Let this syrup boil without stirring until the temperature reaches 112 to 116ºC on a candy thermometer.
  12. Remove the syrup from the heat.
  13. Whisking vigorously, pour the hot syrup into the egg yolks and keep beating until the mixture is cool, light and fluffy.
  14. Cream the butter in a separate bowl until it's very soft, then beat the butter and vanilla extract into the yolk mixture until it's shiny and firm enough to spread.
  15. Melt the chocolate in in a double saucepan over hot water, let cool and then fold into the butter cream.
  16. FOR THE CHOCOLATE GLAZE:
  17. Melt the butter and chocolate over low heat while stirring.
  18. Remove from heat and bind with the beaten egg yolk.
  19. TO FINISH THE CAKE:
  20. Cut the cooled cake into 3 layers.
  21. Spread thick layers of chocolate buttercream filling between the layers and reassemble the cake.
  22. Carefully pour the rich chocolate glaze evenly over the top of the cake.

 

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08Aug 12

Apple Meringue Pie

Apple Meringue Pie
A traditional Swedish dessert, this apple meringue pie is a real treat for the apple pie connoisseur.  With a crispy crust, scrumptious strawberry and tart apple filling, all covered with a light and delicious meringue, this pie is sure to satisfy even the most demanding of palates.  Although the recipe and finished product appear to be quite complex and difficult, in reality, it’s quite the opposite.  You’ll have it ready in just over an hour, and judging by past experience, it’ll only last about half that time before disappearing!

For another fruity meringue treat, try this iced fruit mountains and hot chocolate snow recipe.

 

Apple Meringue Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A traditional Swedish dessert
Ingredients
  • FOR THE CRUST:
  • 75g butter
  • 3tbsp granulated sugar
  • 2 egg yolks
  • 95g flour
  • 30g chopped roasted almonds
  • 1tbsp grated lemon peel
  • 1tbsp lemon juice
  • FOR THE FILLING:
  • 5 medium apples, peeled, cored and cut into eighths
  • 65g granulated sugar
  • 1.5tbsp lemon juice
  • 160g strawberry jam
  • FOR THE MERINGUE:
  • 2 egg whites
  • A few grains of salt
  • 4tbsp granulated sugar
Instructions
  1. FOR THE CRUST:
  2. Preheat the oven to 175ºC.
  3. Cream the butter with 3 tablespoons of granulated sugar.
  4. Add the egg yolks and mix well.
  5. Add the flour, almonds, lemon peel and 1 tablespoon of lemon juice and blend well.
  6. Press the dough onto the bottom and sides of a pie pan.
  7. Brush the crust with a little unbeaten egg white.
  8. Bake in the preheated oven for 15 minutes or until the crust turns golden brown.
  9. Remove from the oven.
  10. While the crust is baking, prepare the filling as follows:
  11. Combine the apple eighths with the granulated sugar and remaining lemon juice in a saucepan.
  12. Cover and cook over medium heat until the apples are tender, about 10-15 minutes.
  13. Spread the strawberry jam evenly over the baked crust.
  14. Arrange the cooked apples over the top of the strawberry jam.
  15. FOR THE MERINGUE:
  16. Beat the egg whites with the salt until stiff but not dry.
  17. Add the sugar, one tablespoon at a time, beating continuously.
  18. Mound the meringue over the apples and return to the oven.
  19. Bake for about 18 minutes, or until the meringue is just lightly browned.

 

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30Jul 12

Date and Raisin Biscuits

Date and Raisin BiscuitsThis delicious date and raisin biscuit recipe was given to me years ago by a neighbour who was a real baking aficionado, and they instantly became one of my favourite biscuits!  I remember her house (and mine, as I lived right next door) used to always smell of cakes and biscuits at the weekends, which always left me with my mouth watering and wondering if it would be too cheeky to go over and ask for a sample!  Luckily, I never had to, as she eventually came over and offered me some of these delicious biscuits, and many other treats over the course of the years that I lived next to her.

To keep with the date theme, you could try this curly asparagus salad with goat’s cheese and Medjool dates as a meal before these biscuits. After all, you will probably need some healthy food to offset the sugar in this recipe!

As with most biscuit recipes, it’s pretty hard to go wrong. Just make sure you mix everything well and remember that the longer you let the dough sit in the refrigerator, the better they’ll turn out.  Enjoy!

 

Date and Raisin Biscuits
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 100g seedless raisins
  • 150g chopped dates
  • 1tsp baking soda
  • 200g butter
  • 200g granulated sugar
  • 200g brown sugar
  • 3 eggs
  • 375g plus 3tsp flour
  • ½tsp salt
  • 1tsp baking powder
  • ½tsp ground nutmeg
  • 1tsp ground cinnamon
  • 1tsp vanilla extract
Instructions
  1. Preheat the oven to 180ºC.
  2. Grease a baking sheet and set aside.
  3. Place the dates and raisins in a saucepan and cover them with 250ml of water.
  4. Bring to the boil and cook for 5 minutes. Most of the water will boil off or be absorbed by the raisins. What little water is left should not be drained but kept as part of the raisin and date mix. This will help the consistency of the batter later.
  5. Stir in the baking soda and let cool.
  6. In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
  7. Beat the eggs well, and then beat them into the butter and sugar mixture.
  8. Sift together the flour, baking powder, salt and spices.
  9. Blend the flour mixture into the butter and sugar mixture.
  10. Mix in the vanilla extract.
  11. Add the cooled raisins and dates to the batter and mix well.
  12. Cover the batter with clingfilm and refrigerate for at least 30 minutes.
  13. Drop tablespoonfuls of the batter onto the greased baking sheet, leaving about 3 to 4 cm between each biscuit.
  14. Bake for around 15 minutes in the preheated oven, or until the edges turn golden.

 

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26Jul 12

Apple Coffee Cake

Apple Coffee Cake

 

This apple coffee cake is a deliciously spicy treat that goes extremely well with your cup of morning tea or coffee. For an afternoon or evening dessert, pair it with a xanté hot apple cocktail. The combined flavours will be delicious!

The tartness of the apples provides the perfect counterpoint to the aromatic sweetness of the coffee cake. In fact, I suggest you use the tartest apples you can find, as this really makes the cake stand out from the crowd. For a truly decadent delight, try adding some pecans or walnuts (or any other nut) to the batter. If you do, be sure to coat the nuts with a bit of flour before adding them to the mix, as this will help to keep them from sinking to the bottom during baking.

Apple Coffee Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This apple coffee cake is a deliciously spicy treat that goes extremely well with your cup of morning tea or coffee.
Ingredients
  • 110g butter
  • 2 apples, peeled, cored and grated
  • 2 eggs
  • 200g granulated sugar
  • 2tbsp buttermilk
  • 1tsp vanilla extract
  • ½tsp ground cinnamon
  • ¼tsp grated nutmeg
  • ¼tsp salt
  • 2tsp baking powder
  • ½tsp baking soda
  • 250g flour
  • 30g icing sugar for decoration
Instructions
  1. Preheat the oven to 180ºC.
  2. Butter and flour a loaf pan.
  3. Melt the butter in a heavy frying pan over medium heat.
  4. Add the apples and stir well to coat them with the butter.
  5. Simmer for about 30 seconds, remove from heat and set aside for later.
  6. Beat together the eggs and the granulated sugar.
  7. Add the milk and vanilla extract and mix thoroughly.
  8. Add the cinnamon, nutmeg, salt, baking powder and baking soda and blend well.
  9. Add the flour a little at a time, beating thoroughly after each addition.
  10. Fold in the apples and melted butter and mix well.
  11. Pour the batter into the buttered and floured loaf pan and bake in the preheated oven for 45 to 50 minutes or until a knife inserted into the centre of the cake comes out clean.
  12. Let the cake cool for about 10 minutes and then remove from the pan to a wire rack to finish cooling.
  13. Top with icing sugar.

 

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23Jul 12

Basque Cream Cake

Basque Cream Cake

This is a French recipe originating from the Basque region, an area that borders France and Spain. That´s where I first tried this cake, after a very long morning walk around the city of Soule, France, and a quite heavy meal that included Coq Au Vin in a great restaurant where everything was fantastic. I didn´t know what to order for dessert, so the waiter recommended this delicacy, which is difficult to find even in Basque bakeries. Luckily, this rustic jewel is not hard to make, just hard to resist.

I really liked its textures and flavours, and thought it could also be an ideal afternoon tea time snack. It’s a cake with a crunchy textured top and bottom, and then a soft middle. The filling is simply pastry cream. The cake I first made consisted of a cake that was basically dripping with rum, a vanilla pastry cream and slivered almonds on top.

It is known in French as Gateau Basque, where the traditional filling is cherries; there are countless variations to the cake depending on where it is made. The stuffing can be varied depending on the requirements and availability: sometimes, powdered almonds or lemon zest may also be used to make the pastry of the cake, and the yeast may be replaced with baking powder. The cream filling may be flavoured with almonds, anise, rum or Armagnac, or it could also contain cherry jam.

Basque Cream Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Basque cream cake is a yummy, cream-filled classic from southern France.
Ingredients
  • For the cake:
  • 250g flour
  • 1.5tsp baking powder
  • 4 eggs, one of them lightly beaten
  • 200g granulated sugar
  • 150g butter, melted and cooled
  • 60ml fresh strained orange juice
  • 4 drops vanilla extract
  • 10ml dark rum
  • For the pastry cream filling:
  • 100g granulated sugar
  • 6 egg yolks
  • 40g flour
  • Pinch of salt
  • 500ml milk
  • 5cm piece of vanilla bean
Instructions
  1. Prepare the pastry cream filling first:
  2. Mix the sugar and egg yolks together with a spoon, beating until the mixture is thick and cream-coloured.
  3. Gradually work in the flour and a pinch of salt.
  4. Place the milk and the vanilla bean in a saucepan and heat to the boiling point.
  5. Pour the hot milk into the egg mixture in a thin stream, stirring constantly.
  6. Turn the mixture into a saucepan and cook over medium heat, stirring vigorously, until it comes to the boiling point.
  7. Boil for two minutes.
  8. Strain the mixture and allow it to cool. Stir occasionally to prevent a skin from forming on it.
  9. Prepare the cake:
  10. Oil a spring-form cake pan and preheat the oven to 200ºC.
  11. Sift the flour and baking powder together in a bowl.
  12. In a separate bowl, lightly beat the three unbeaten eggs with the granulated sugar.
  13. Slowly add the butter to the eggs and sugar.
  14. Beat in the flour mixture, a third at a time.
  15. Mix in the orange juice, vanilla extract and rum.
  16. Let the batter sit for 15 minutes.
  17. Fill an icing bag fitted with a No.6 open star nozzle with the cake batter.
  18. Pipe the batter in a spiral shape into the oiled cake pan, starting at the outside edge and finishing at the centre.
  19. Spread the pastry cream over the batter, leaving a one centimetre edge uncovered. Make sure the pastry cream doesn’t touch the edge of the pan.
  20. Cover the pastry cream with a spiral of batter, making sure the edge is well covered.
  21. Brush the top with the beaten egg.
  22. Bake in the preheated oven for 40 minutes or until it feels dry.
  23. Cool in pan for 10 minutes and then turn out and serve cold.

 

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12Jul 12

Apple sauce Ginger Roll

Apple sauce Ginger RollAs with most rolled cakes, this apple sauce ginger roll is a little bit labour intensive, so it’s not the best option if you’re short on either time or patience. However, if you’ve got the time to do it right, the end result is more than well worth the effort required!

Another example of an elaborate cake roll is this Chocolate Caterpillar Cake. The author of this recipe made it for her niece’s birthday, and I think it was really clever!

My apple sauce ginger roll recipe is one of my kids’ all-time favourites. Hopefully soon they’ll be old enough to help with the preparation! The recipe calls for apricot jam, but any other fruit jam should work just as well; let your taste buds be your guide and you can’t go wrong!

Apple sauce Ginger Roll
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 eggs
  • 100g granulated sugar
  • ¼tsp salt
  • 65g cake flour
  • 2tsp baking powder
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp allspice
  • 50ml dark molasses
  • 375ml apple sauce
  • 125ml apricot jam
  • 1tsp grated lemon peel
  • 30ml brandy
Instructions
  1. Preheat the oven to 190ºC.
  2. Butter a jelly roll pan and line with baking parchment.
  3. Beat the eggs in a mixing bowl together with the sugar and salt until the mixture is very thick and retains its shape (about 5 minutes).
  4. In a separate bowl, sift together the flour, baking powder, ginger, cinnamon and allspice.
  5. Add the flour and spice mixture to the egg mixture and fold in very gently.
  6. Fold in the molasses.
  7. Spread the batter on the buttered and lined jelly roll pan.
  8. Bake in the preheated oven for 12 to 14 minutes, or until the sponge springs back when lightly pressed in the centre.
  9. Remove the sponge from the oven and dust the surface with the granulated sugar.
  10. Turn the cake out upside down onto two overlapping sheets of baking parchment.
  11. Peel off the parchment you baked with and roll up the cake like a jelly roll.
  12. Chill the roll for at least an hour.
  13. While the sponge is chilling, mix together the apple sauce, apricot jam, lemon peel and brandy and set aside.
  14. Unroll the chilled sponge carefully and spread the filling over the top.
  15. Roll it up again and chill for at least 30 minutes before serving.

 

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09Jul 12

Blueberry Cake

Blueberry CakeEvery summer when I was a little girl, we used to visit my great-aunt who lived in Canada,  and she would often take us blueberry picking.  The picking itself was pure torture, bending over for hours on end picking the berries, scraping our hands on the bushes and wilting under the hot sun, but when we finally got home she would always make tons of blueberrydesserts, which made all the effort worth it.  My favourite of those desserts was blueberry cake. (A similar version is this delicious pistachio and blueberry cake.)

This isn’t the exact recipe she used, but it’s fairly close to what I remember from those hot and humid Canadian summer afternoons so long ago.  I particularly like the way the blueberries seem to explode in your mouth with a burst of sweetness when you bite into one side of the cake.  Just make sure you let it cool well before you eat it as the blueberries retain the heat quite well and you can burn your tongue – trust me, I’m talking from experience on this one!

If you can’t get fresh blueberries, frozen ones will work perfectly well in their place. In fact you can’t really tell the difference, so if price is a problem, then go ahead and use the frozen berries which are generally a lot cheaper unless it’s the right season.  You can also try sprinkling a 50/50 mix of sugar and cinnamon on top for an extra-decadent delight.

Ingredients:

  • 125ml butter
  • 400g granulated sugar
  • 2 eggs, beaten
  • 500ml blueberries, washed and dried
  • 250g all purpose flour
  • 250ml buttermilk
  • 1 tsp baking soda
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 175ºC.
  2. Butter and flour a 20 cm round cake pan.
  3. Cream together the butter and the granulated sugar.
  4. Mix in the eggs and buttermilk.
  5. Add the flour, cinnamon and baking soda and stir well.
  6. Add the blueberries and mix well.
  7. Pour the mixture into the buttered and floured cake pan.
  8. Bake in the preheated oven for 40-45 minutes or until  a knife inserted in the centre of the cake comes out clean.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Difficulty: Easy

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06Jul 12

Traditional Pound Cake

Traditional Pound cakeThis is a recipe for traditional pound cake, just like Grandma used to make!  The reason it’s called pound cake is because of the original quantities of the main ingredients in the old imperial measuring system – a pound of butter, a pound of sugar, a pound of flour and a pound of eggs.  My now, doesn’t that sound healthy!?!

Well, be that as it may, this recipe has been a classic for ages, and it’s easy to see why.  Aside from being easy to remember and easy to make, it’s also very moist and delicious and loved by almost anyone with a sweet tooth!

I top my cake with icing sugar, but if you have a preference for chocolate, you could make this dark chocolate ganache to cover it.

Ingredients:

  • 115g butter, softened
  • 190g cake flour
  • 300g granulated sugar
  • 1tsp baking powder
  • 1tsp vanilla extract
  • Pinch of salt
  • 4 eggs
  • Icing sugar for dusting

                                          

Instructions:

  1. Preheat oven to 175ºC.
  2. Grease and flour a 25cm x 15cm x 7cm loaf pan, or line with parchment paper. Set aside.
  3. Cream the butter on medium speed in an electric mixer. Gradually add the granulated sugar and beat until light in colour.
  4. Add the vanilla extract. Scrape down the sides of the mixing bowl in order to make sure mixture is well-blended.
  5. Add the eggs, one at a time, beating well after each addition.
  6. With the electric mixer on low speed, blend in the flour, baking powder and salt just until blended.
  7. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
  8. Remove the pound cake from the oven and place it on a wire cooling rack. Let it cool in the pan for 10 minutes.
  9. Carefully remove the cake from the pan and continue to cool on the wire rack until it’s completely cool. Remove and discard the baking parchment.
  10.  Dust the top with the icing sugar and serve in slices.
  11.  Any unused cake can be stored wrapped in plastic wrap at room temperature, or it may also be frozen for later use.

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Easy

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05Jul 12

Spicy Pound Cake

Spicy Pound CakeA bit of an exotic twist on your traditional pound cake recipe, this spicy pound cake is a breeze to make and a real delight to eat. My favourite way to eat it is dipping a big chunk into my Chai tea latte, though I realise that this may be a bit too rich and spicy for some palettes!

Tangerines are really better than oranges in this recipe, so if you can get them, use them! If not, it still tastes perfectly good with regular  oranges. Another option is to use half and half orange/tangerine and lemon or lime. If you’re feeling extra-adventurous, try scooping a dollop of pistachio ice-cream (Malai Kulfi) on top of the cake while it’s still warm (or reheat it in the microwave first).

For a chocolaty orange recipe, you can try my yellow layer cake with orange chocolate frosting or this dark chocolate and orange mousse recipe.

Spicy Pound Cake
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 450g butter, softened
  • 400g caster sugar
  • 12 eggs, yolks separated from whites, yolks well beaten, whites stiffly beaten
  • 500g flour
  • ½tsp finely grated orange or tangerine peel
  • ½tsp ground cinnamon
  • ½tsp ground nutmeg
  • 150g finely ground sponge fingers
Instructions
  1. Preheat the oven to 180ºC.
  2. Butter a cake pan and dust with the sponge finger crumbs.
  3. Stir the butter to form a cream.
  4. Beat in the sugar until it turns fluffy.
  5. Beat in the egg yolks and mix well.
  6. In a separate bowl, sift together the flour, cinnamon, nutmeg and grated orange peel.
  7. Beat the flour mixture into the batter, a little at a time, beating well after each addition.
  8. Fold the egg whites into the batter and mix well.
  9. Pour the batter into the buttered loaf pan that you previously dusted with the sponge finger crumbs.
  10. Lay a sheet of buttered baking parchment over the top of the pan and bake in the preheated oven for one and a half to two hours, or until the cake starts to pull away from the sides of the pan.
  11. Let the cake cool in the pan, then turn it out onto a serving platter, slice and serve.

 

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29Jun 12

Pear and Nut Bread

Pear and Nut BreadThis sweet and spicy pear and nut bread makes for a great Christmas cake and also works very well as a carry-along snack for school or a car-trip out in the country.  It also goes great with a nice warm cup of tea, especially Earl Grey or English Breakfast.  I like to use hazelnuts, but walnuts also work very well. (For a chocolaty treat, try these poached pears with a hot white chocolate liqueur sauce.)

 

Ingredients:

  • 4 pears, peeled and cored
  • 110g butter, softened
  • 300g granulated sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 240g cake flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 250g seedless raisins
  • 250g chopped hazelnuts

 

Instructions:

  1. Cut two of the peeled and cored pears into 1.5cm slices.
  2. Place the pears in a small saucepan and cover with water. Bring to the boil, uncovered over high heat, and cook for 15 to 20 minutes, or until tender. Drain.
  3. Purée the cooked pears in a food processor until they attain the consistency of applesauce. You should have about 250ml. Set aside.
  4. Preheat the oven to 175ºC.
  5. Grease and flour a 25 x 15 x 7 centimetre loaf pan, or line with baking parchment. Set aside.
  6. In an electric mixer on medium speed, cream the butter. Gradually add the sugar and continue beating until light in colour.
  7. Add the pear purée and vanilla extract and mix just until blended.
  8. Add the eggs, one at a time, beating well after each addition.
  9. On low speed, gradually add the flour, baking powder, salt, cinnamon, and nutmeg.  Mix just until blended.
  10.  Dice the two remaining pears and stir into the batter along with the raisins and nuts.
  11.  Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the centre comes out clean.
  12.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
  13.  Carefully remove the cake from the pan and continue to cool on the wire cooling rack. Remove and discard the parchment.
  14.  Serve slightly warm or wrap in foil and store at room temperature.

 

Prep Time:  25 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

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