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Cover: Make your cake…and eat it

Recipes with ground ginger

16Apr 12

Marvellous Marble Cake

Marvellous Marble CakeThis marvellous marble cake is really great for impressing your friends and family as it looks quite complicated to make, although in reality, it’s actually quite simple.  The cake is so moist and delicious that it can be served on its own, but it can also be served with chocolate or vanilla icing if you like.

For a chocolaty version of this delectable dessert, try a chocolate marble cake with chocolate icing.

 

Ingredients:

For the white part:

  • 4 egg whites
  • 200g granulated sugar
  • 110g butter, softened
  • 250g flour
  • 2tsp baking powder
  • 1/2tsp salt
  • 125ml milk
  • 1tsp vanilla extract

For the brown part:

  • 110g butter, softened
  • 130g brown sugar
  • 4 egg yolks
  • 1/2tsp baking soda
  • 150ml molasses
  • 250g flour
  • 2tsp baking powder
  • 1/2tsp salt
  • 1/2tsp nutmeg
  • 1tsp cinnamon
  • 1tsp ground ginger
  • 60ml milk

Instructions:

  1. Preheat the oven to 180ºC.
  2. Butter and flour an 8cm deep x 20cm wide cake pan.
  3. Make the white part of the cake:
  4. Beat the egg whites until soft peaks are formed.
  5. Add half of the sugar and keep beating until the whites are stiff.
  6. Cream the butter with the rest of the sugar in a separate bowl.
  7. Sift the flour, baking powder and salt together and add this mixture to the butter a little at a time, alternating with the milk.  Mix well after each addition.
  8. Mix in the vanilla extract.
  9. Fold the egg whites into the batter.
  10. Make the brown part of the cake:
  11. Cream the butter with the sugar.
  12. Beat in the egg yolks.
  13. Dissolve the baking soda into the molasses in a saucepan over low heat.
  14. Sift the flour with the baking powder, salt, cinnamon, nutmeg and ginger in a separate bowl.
  15. Combine the flour mixture with the molasses mixture.
  16. Add the flour and molasses mixture to the butter and sugar a little at a time, alternating with the milk.  Mix well after each addition.
  17. Mix both the white and brown parts together:
  18. Alternately place heaped tablespoons of the white and brown mixture into the cake pan to produce a marbled effect.
  19. Bake in the preheated oven for at least an hour or until a knife inserted into the centre of the cake comes out clean.

Prep Time:  20 minutes

Cooking Time:  60 minutes

Serves:  8

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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