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Cover: Make your cake…and eat it

Recipes with icing sugar

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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19Jul 12

Hazelnut Torte

Hazelnut TorteA simple, yet satisfying, hazelnut torte recipe that is quick to prepare, and even quicker to disappear! (For those of you who like hazelnuts mixed with chocolate, you should definitely try this white birthday cake with nutella frosting as well.)

 

Hazelnut Torte
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 175g hazelnuts
  • 100g finely sliced almonds
  • 255g caster sugar
  • 4 egg whites, stiffly beaten
  • 3tsp vanilla extract
  • 1tsp fresh strained lemon juice
  • 250ml double cream, whipped
  • 2tbsp granulated sugar
Instructions
  1. Preheat the oven to 240ºC.
  2. Butter and flour two layer-cake pans and line them with baking parchment. Set aside for later.
  3. Spread the hazelnuts along the bottom of an oven-safe pan and roast in the preheated oven for about 10 minutes, or until the skin cracks open and the nuts are toasted. Shake the pan every few minutes to keep the nuts from burning.
  4. Remove the nuts from the oven and pour them onto a clean kitchen towel.
  5. Reduce the heat of the oven to 150ºC.
  6. Rub energetically with the towel to remove the skins.
  7. Grind the skinned nuts with a nut grinder or food processor.
  8. Sift through the ground nuts and eliminate any large pieces.
  9. Grind the larger pieces again and add back to the rest of the ground nuts, along with the almonds.
  10. Beat the caster sugar into the egg whites a little at a time.
  11. Continue beating another few minutes after all the caster sugar has been added.
  12. Add two teaspoons of the vanilla extract and all of the lemon juice to the mixture and beat for two or three more minutes to ensure that all of the sugar has been completely dissolved into the egg whites.
  13. Carefully fold a little more than three-quarters of the ground nuts into the mixture.
  14. Pour half of the mixture into each of the buttered and floured cake pans.
  15. Bake in the 150ºC oven for about 30 minutes, or until the cakes are firm but not browned.
  16. Turn the cakes out onto wire racks and remove the baking parchment.
  17. Allow the cakes to cool.
  18. While the cakes are cooling, mix the whipped double cream with the granulated sugar and the remaining vanilla extract.
  19. Fold the rest of the nuts into the whipped cream.
  20. Place one of the cooled cake layers on a serving plate and spread the whipped cream and nut mixture on top of it.
  21. Carefully lay the second layer on top of the first and serve immediately.

 

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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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03Jul 12

Nutty Meringue Cake

Nutty Meringue CakeThis nutty meringue cake is a light and nutty delight that makes for a perfect treat on a hot summer’s day. Although the end result is quite impressive and looks like it was difficult to make, the process itself is actually rather simple.  Just be careful to not leave the meringues in the oven too long so that they don’t burn!

For a fruity meringue flavour, try this iced fruit mountains and hot chocolate snow recipe.

Nutty Meringue Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 150g granulated sugar
  • 1.5tbsp cornflour
  • 55g peanuts, shelled
  • 55g almonds
  • 6 stiffly beaten egg whites
  • 125g cream cheese
  • 250g icing sugar
  • 50g cocoa powder
  • 1tsp vanilla extract
Instructions
  1. Preheat the oven to 200ºC.
  2. Butter and flour a baking sheet and two standard sized flan rings (about 23cm wide by 2-3cm deep).
  3. Place the rings on top of the prepared baking sheet.
  4. Mix together the granulated sugar and cornflour.
  5. Fold the egg whites into the mixture.
  6. Pour the mixture into the prepared rings and bake in the preheated oven for 20 minutes.
  7. Remove from the oven and let the meringue cool in the rings.
  8. While the meringues are cooling, grind the peanuts and almonds together in a blender or food processor. Put them in a bowl and mix them with the cream cheese, vanilla extract and all but 1 tablespoon of the icing sugar. This is the icing mixture.
  9. Mix well and ensure that the icing is well blended.
  10. Remove the rings from the two meringues.
  11. The side that was touching the baking sheet will be very flat. Place one of the meringues on a serving plate with this side down.
  12. Spread about 75% of the icing evenly on top of the bottom meringue layer.
  13. Place the other layer of meringue on top of the icing and bottom layer.
  14. Use a spatula to spread the rest of the icing over the sides of the cake, partly covering the top meringue layer.
  15. Put the icing sugar and cocoa powder in a sieve and sprinkle over top of the meringue to create a light chocolate blanket.
  16. Refrigerate for at least an hour.
  17. Serve cold, cut into small wedges.

 

 

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14Jun 12

Apricot and Pecan Cake

Apricot and Pecan CakeThis apricot and pecan cake is a dense butter cake that updates the classic fruitcake for modern times.  As with most cakes containing fruit and/or nuts, be sure to coat the apricots and pecans with flour before adding them to the batter.  This well help to keep them from sinking to the bottom of the cake during baking. (Also try this chocolate and apricot wrap cake.)

 

Ingredients:

  • 185g pecans, coarsely chopped
  • 185g dried apricots, coarsely chopped
  • 170g cake flour
  • 110g butter, softened
  • 200g granulated sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 1/2tsp baking soda
  • 185ml sour cream
  • Icing sugar for dusting

 

Glaze:

  • 60ml dark rum
  • 120ml orange juice

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour a 25cm x 15cm x 7cm loaf pan or line it with baking parchment.  Set aside.
  3. Combine nuts and apricots in a small bowl and toss them with 3 tablespoons of the flour, making sure to coat them well.  Set aside.
  4. In an electric mixer set on medium speed, cream together the butter and sugar until light in colour.
  5. Add vanilla extract and mix well.
  6. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure proper mixing.
  7. Combine the flour and the baking soda. Add this mixture to the butter mixture gradually, at low speed, alternating with the sour cream, starting and ending with the flour mixture.  Mix just until blended.
  8. Stir in the nuts and apricots and blend well.
  9.  Spoon the batter into the prepared loaf pan.
  10.  Bake in the preheated oven for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out clean.
  11.  Remove the pan from the oven and place on a wire cooling rack.
  12.  In a small cup, mix together the rum and orange juice and pour evenly over the hot cake.
  13. Cool the cake in its pan for 15 to 20 minutes and then remove from the pan and continue cooling on the wire rack until cool.
  14. Remove and discard baking parchment.
  15.  Dust with icing sugar, slice and serve.  Freeze any leftovers.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Medium

 

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08Jun 12

Apricot Squares

Apricot SquaresI love making cakes; they’re my favourite food bar-none, but sometimes for a party it just seems like too much bother to have to serve it on plates with a fork and knife, as well as all the extra washing-up this means later on.  So for my latest party, I decided to make squares instead, as they can be served on a napkin and eaten with your fingers if need be.  They’re not any more difficult to make than a regular cake, but just as tasty!

As an optional “extra,” you can also concoct an orange icing to top it off. Depending on your sweet tooth (or that of your guests), you can give it a try. With the icing, the mix of apricots, almonds and orange in these apricot squares is truly astounding, as I’m sure my guests would attest to!

For those who like to combine fruit with chocolate, I recommend this chocolate and apricot wrap cake.

Ingredients:

For the squares:

  • 160ml dried apricots
  • 114g butter
  • 50g granulated sugar
  • 165g sifted flour
  • 1/2tsp vanilla extract
  • 125ml chopped almonds
  • 1/2tsp baking powder
  • 1/4tsp salt
  • 100g brown sugar
  • 2 beaten eggs

For the icing:

  • 75g butter, softened
  • 190g icing sugar
  • 40ml orange juice
  • 1/2tsp fine orange zest

Instructions:

For the squares:

  1. Preheat oven to 175ºC.
  2. Butter and flour a 20cm square baking pan.
  3. Rinse the apricots, cover with water in a small pot and boil for ten minutes.
  4. Drain off the water, let cool and then chop up the apricots.
  5. Mix the butter, sugar and 125g of sifted flour until a crumbly mixture is formed.
  6. Pack this mixture into the bottom of the square pan and bake for 25 minutes or until the top turns light brown.
  7. Sift the remaining 40g of flour together with the salt and baking powder.
  8. In a separate bowl, beat the brown sugar into the eggs and then add the flour mixture a third at a time, mixing well after each addition.
  9. Add the apricots, almonds and vanilla and mix well.
  10. Spread this mixture over the already baked layer.
  11. Bake in the preheated oven for 30 minutes.
  12. Let cool.

For the icing:

  1. Mix all the ingredients well, either by hand or with an electric mixer.
  2. If the icing is too runny, add more icing sugar.  If it’s too thick, add more orange juice.
  3. Spread the icing over the cooled apricot square.
  4. Cut into squares and serve.

Prep Time:  20 minutes

Cooking Time:  65 minutes

Serves:  8-10

Difficulty:  Medium

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07Jun 12

Lemon-Lime Yoghurt Cake

Lime Yoghurt CakeI’ve always loved the light and tangy flavour of limes; there’s something about even just the smell of them that makes me feel happy and carefree. This lemon-lime yoghurt cake has the perfect amount of sweetness to compliment the sour taste of the citrus.

I like to leave this cake unfrosted with just a light dusting of icing sugar in order to fully appreciate the lime flavour, but if you prefer, you can frost it with any plain or citrus-flavoured frosting.  (Also try this lime cheesecake. Absolutely scrumptious!)

 

Ingredients:

  • 225g butter, softened
  • 250ml plain yoghurt
  • 400g granulated sugar
  • 215g cake flour
  • 3 eggs
  • 1/2tsp baking soda
  • 1/4tsp salt
  • Grated rind of 2 limes
  • Grated rind of 2 lemons
  • Juice of 2 limes
  • Juice of 2 lemons
  • Icing sugar for dusting

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour two 20cm x 10cm x 7cm loaf pans, or line them with parchment paper. Set aside.
  3. In an electric mixer set on medium speed, cream the butter.
  4. Add the sugar a little at a time and beat until light in colour.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the lemon and lime rinds, half the lemon and lime juices and yoghurt. Blend well.
  7. With the mixer set on low speed, add the flour, baking soda and salt. Mix just until blended.
  8. Pour the batter into the prepared pans. Spread the batter evenly between the two pans.
  9. 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.
  10.  Remove the cakes from the oven and pour the rest of the lemon and lime juices over the hot cakes.
  11.  Cool the cakes in their pans for 20 to 25 minutes.
  12.  Carefully remove the cakes from the pans and continue to cool on wire cooling racks.
  13.  When the cakes have completely cooled, remove and discard the parchment paper.
  14.  Dust with a little icing sugar and serve.

 

 

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  10-12

Difficulty:  Medium

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04Jun 12

Chocolate Fudge Cake with Cream Cheese Frosting

Chocolate fudge cake with Cream Cheese FrostingIf there’s one thing I’m completely ‘over-the-top passionate’ about, it’s chocolate.  And you can’t get much more chocolaty than this!  This melt-in-your mouth chocolate fudge cake with cream cheese frosting is like a little piece of heaven on your tongue.  Other versions have a hint of Earl grey, although the cake itself is very, very rich, the tanginess of the cream cheese frosting offsets that richness in just the right way, making this the perfect dessert for any occasion. A spot of tea is a nice complement for my recipe or try this Earl Grey chocolate fudge cake.

If you want to go all the way over the top, try adding around a half-cup of cocoa powder to the icing mixture for a true chocolate lover’s delight.

Ingredients:

For the sponge:

  • 45g (½ cup) of pure cocoa powder
  • 235ml (1 cup) of boiling water
  • 8 tbsp. butter, softened
  • 250g (2 cups) of sifted all-purpose flour
  • 400g (2 cups) of granulated white sugar
  • 1 ½ tsp. of baking soda
  • 1 tsp. of salt
  • 2 eggs
  • 120ml (½ cup) of sour cream or Greek yoghurt
  • 1 tsp. of vanilla extract

For the cream cheese frosting:

  • 200g of cream cheese
  • 320g (2 ½ cups) of icing sugar
  • 1 tsp. of vanilla extract

Instructions:

For the cake:

  1. Preheat oven to 180ºC.
  2. Mix the cocoa powder, the boiling water and the butter in a large bowl.  Make sure the cocoa powder is completely dissolved and the butter is completely liquiefied.
  3. Let the mixture cool.
  4. In a different bowl, sift together the flour, sugar, baking soda and salt.
  5. Mix the dry ingredients into the cooled cocoa mixture a little at a time.
  6. Add the eggs one at a time and beat well after each addition.
  7. Add the sour cream (or Greek yoghurt) and the vanilla extract and stir well.
  8. Pour the batter into a buttered and floured tube pan.
  9. Bake in the preheated oven for 35-40 minutes, or until a knife can be inserted into the centre and comes out clean.
  10. Cool the cake on a wire cake rack.

For the frosting:

  1. Combine all the ingredients and blend very well, either by hand or with an electric mixer.
  2. Cool the icing in the refrigerator for at least an hour.
  3. Spread the frosting over the cooled cake and serve.

Prep Time:  20 minutes

Cooking Time: 40 minutes

Serves:  10

Difficulty: Medium

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22May 12

Upside-Down Maple Cake

Upside-down Maple cakeIf you thought that maple syrup was only good for drizzling over your pancakes, then get ready for this one!  This upside-down maple cake is chock-full of scrumptious maple syrup and rich double cream, and while it may not be the best thing for your waistline, it’ll definitely get your taste buds tingling and your stomach rumbling as you wait for it to bake!

The hardest part of making an upside-down cake is turning it over.  Make sure you separate the cake well from the edges before flipping and shake the pan a little to help loosen it from the bottom.  If you want to play it extra safe, you can try greasing the pan before adding the ingredients.  This shouldn’t be necessary, however, as the maple syrup forms a natural barrier between the cake and the pan.

When you get a little practice with the flip, try this apple tarte tatin.

If you want to make the presentation even fancier, try sprinkling some pecan halves or chopped walnuts on top before serving.  Good luck and good baking!

Ingredients:                                        

  • 250ml pure maple syrup
  • 2tbsps butter, softened
  • 3tbsps granulated sugar
  • 1 large egg, well beaten
  • 125g sifted all-purpose flour
  • 2tsps baking powder
  • 1/4tsp salt
  • 125ml whole milk
  • 250ml double cream
  • 20g icing sugar

Instructions:

  1. Preheat the oven to 190ºC.
  2. Heat the syrup to boiling and pour it into a 15cm by 25cm, 5cm deep glass baking dish.
  3. Cream the butter and sugar until they are light and fluffy.
  4. Beat the egg into the creamed butter.
  5. Sift together the flour, baking soda and salt in a separate bowl.
  6. Sift into the butter mixture a third at a time, alternating with additions of milk.
  7. Pour the batter onto the hot maple syrup.
  8. Bake in the preheated oven for 25-30 minutes or until a knife inserted in the centre of the cake comes out clean.
  9. Let the cake cool for 10 minutes.
  10. Run a knife around the edges of the pan to loosen the cake and then flip it out onto a hot platter.
  11. Sprinkle the icing sugar over the cake.
  12. Cut into portions and serve with the double cream, lightly whipped if you prefer.

Prep Time:  10 minutes

Cooking Time:  25-30 minutes

Serves:  6

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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