Category: Slices and Cakes

Carrot & Lime Cake

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I found this recipe while sorting through my recipes I have collected from magazines over the years. This one is from a Take 5 magazine.
It’s delicious and moist. I had to tweak the ingredients a little to suit the supplies I had at home. It was actually a carrot and orange cake but I had no oranges so that’s how it became a carrot and lime cake.

You will need:
1 3/4 cups self-raising flour
1/2 teaspoon bicarbonate soda
3/4 cup caster sugar
1/2 cup desiccated coconut
1 1/2 cups coarsely grated carrot (about 2)
2 teaspoons finely grated lime rind (you can use orange)
3 x eggs lightly beaten
1/3 cup vegetable oil
1/2 cup plain yoghurt (I used greek)
1/3 cup lime juice (you can use orange)

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1 Grease a 22cm fluted tube pan (I used a standard non-stick ring tin).
Sift flour and bicarbonate soda into a large bowl, Stir in sugar, coconut, carrot,and lime rind. Combine eggs, oil, yoghurt and lime juice in a large jug.
Make a well in the centre of dry ingredients, add egg mixture and stir with a wooden spoon until ingredients are well combined.

2 Pour mixture into the prepared pan and bake in a 180C preheated oven for 45-50 minutes or until skewer inserted into cake comes out clean. Remove cake from oven, let stand in the pan for 10 minutes and then turn onto a wire rack to cool.

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3 To make icing sift 1/2 cup icing sugar into a bowl, stir in pulp of 1 passionfruit and 1 teaspoon of warmed milk, mix to form a smooth thin icing. Drizzle icing over cooled cake.
NOTE!!! I did not have passionfruit and I like extra icing so I substituted lime juice for passionfruit and I tripled icing sugar quantity. I also added a little extra milk until I got a spreadable consistency. I then garnished with some finely grated lime rind.
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This is a yummy cake, the great part is you don’t have to use an electric mixer!!

I found this recipe while sorting through my recipes I have collected from magazines over the years. This one is from a...

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Zucchini and Walnut Cake

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Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fete called ‘sweet food’ -definitely sounds like my type of recipe book, just say the word sweet and I’m there!!!!
I love the idea of this cake having zucchini in it, makes you feel that little less guilty for eating it, well that’s what I tell myself!

Here is the list of ingredients you’ll require:
245g (2 1/2 cups) walnuts
500g zucchini (courgettes)
250ml (1 cup) canola oil
330g (1 1/2 cups) raw sugar
3 eggs
310g (2 1/2 cups) self-raising flour, sifted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Here is your how to:
Preheat oven to 170 degrees Celsius. Grease a 22 x 12 cm loaf tin and line the base with baking paper.

Roughly chop 125g (1 1/4 cups) of the walnuts. Grate zucchini, then put the zucchini in a large bowl with oil, sugar, eggs and chopped walnuts and mix well. Stir in the flour, cinnamon and nutmeg.

Spoon the mixture into the tin and arrange the remaining walnuts on top. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool.

Dust with icing Sugar, slice and serve.
Jennifer did suggest a nice dollop of cream on the side would compliment this cake nicely!!!

Storage: wrap in foil when cooled. The cake will keep 4-5 days.

Thankyou so much for sharing this delicious recipe Jennifer, another one added to my list of baking projects!!!

If anyone has any recipes they would like to me to share please email me at [email protected]

Happy baking!!!!

Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fet...

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Chocolate Cupcakes With Salted Almond Icing

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I discovered this recipe a couple of weeks ago while having a look through ZaPop’s copy of The Daily Telegraph Newspaper. It was in the “Eat well” section. There was also an article by Grant Jones called “Season to Taste”, he writes
“A little salt used at the right time in the cooking process can go a long way”.
I completely agree with the above statement as this cupcake recipe below by Marion Grasby, Masterchef combines salty and sweet in just the right proportions to tantalise one’s tastebuds.

The temptation for baking these cupcake’s had been hovering in my kitchen for a couple of weeks as I had kept the article and recipe aside from ZaPop’s newspaper when I discovered them those few weeks ago.

I found these cupcake’s didn’t bake up like a standard cupcake they were a little more crisp on top (not that, that was a bad thing) probably because the recipe does not use flour. In fact the recipe I believe is actually gluten-free provided you use pure icing sugar in the icing, so everyone gets to enjoy this delicious recipe.

Here is what you need

INGREDIENTS

200g dark chocolate (70 per cent cocoa solids), roughly chopped

150g unsalted butter, chopped

2 tbsp brandy (I only used 1 tbsp. just to be safe but I would recommend the 2)

4 eggs, separated

1 cup caster sugar

1 cup ground almonds

1/3 cup natural almonds, sliced

SALTED ALMOND ICING

125g unsalted butter, softened

1/2 tsp vanilla extract (I used vanilla bean paste instead)

1/2 tsp almond essence (I did not use almond essence)

1 tsp sea salt flakes

2 cups icing sugar, sifted

Preheat oven to 170C. Double line a 12-hole (80ml/1/3 cup) muffin pan with paper cases.  (I filled 14 paper cases)

Place chocolate, butter and brandy in a small saucepan and cook, stirring, over low heat for 5 minutes or until combined.
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Cool for 15 minutes.

Using an electric mixer, whisk egg yolks, sugar and 2 teaspoons of water on highspeed for 3 minutes or until thick and pale. Fold in chocolate mixture, then fold in ground almonds.

In a clean bowl, whisk egg whites to soft peaks. Gently fold one-third into chocolate mixture until just combined, then fold in remaining egg whites until just combined.

Divide batter among paper cases and bake for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Cool cupcakes in pan.

To make the icing, use an electric mixer to beat butter, vanilla, almond essence and salt until pale and fluffy.

Add sugar, 1/2 cup at a time, beating until well-combined. Cover surface of icing with plastic wrap to prevent it drying out. Set aside.

Stir icing to a spreadable consistency, if necessary, then spread over cakes. Top with sliced almonds to serve.

Recipe: Marion Grasby, MasterChef

Below you will see how crisp my cupcake’s looked on top, infact Zadada thought they were biscuits when he first saw them come out of the oven.
I would love someone else to try this recipe and let me know the outcome of texture on top they get. Regardless of the texture these cupcake’s were a delight to eat and I will happily make another batch very soon. I think they are a delicious cupcake for adults.

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I hope you get to make and enjoy a batch of these soon.

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I discovered this recipe a couple of weeks ago while having a look through ZaPop's copy of The Daily Telegraph Newspaper...

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Chocolate Hedgehog slice

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This is an all time favourite recipe of the whole family including my extended family.
It is quick and easy to make which is what I love about it and if I take it to a morning tea I always get asked for the recipe.
So without further ado here are the instructions to create this little number!!

INGREDIENTS
175g butter (I use 150g and add extra if mixture looks to dry at the end)
2/3 cup caster sugar
4 tablespoons cocoa
2 Tablespoons desiccated coconut
1 egg, lightly beaten
250g packet plain biscuits (I use whatever I have in cupboard ie Scotch fingers, Marie or Milk Arrowroot) broken into pieces.

I start with the biscuits in a snap lock bag. Pierce bag a few times with a fork just to let air escape.
I then fold a tea towel around bag and hit firmly with something like a meat mallet or rolling pin.

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Biscuits should end up looking as pictured above

1. In a saucepan melt butter, sugar and cocoa overa medium heat for 3 minutes. stirring to ensure sugar dissolves.
2. Remove from heat add coconut, egg, and biscuits. Press mixture into a baking paper lined
28cm x 18 cm slab pan. Chill for 1 hour.

CHOCOLATE TOPPING
250g dark chocolate, chopped coarsley
50g butter
Melt chocolate and butter in a bowl over simmering water, spread over slice. Allow to set in fridge for about 1/2-1 hour. Slice with a hot knife into pieces.

Enjoy, enjoy, enjoy my lovelies!!!!!

This is an all time favourite recipe of the whole family including my extended family. It is quick and easy to make whic...

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Pop Cracknell’s Date cake

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A great classic the good old date cake!!!
This recipe has been handed down through generations of ZaDada’s family. I feel very honoured to be able to share it with you all. As far as I have been told it was originally baked by ZaDada’s late Great Grandfather of Picton in Sydney it was his specialty. ZaDada’s late Grandfather Fred continued the baking of this cake and in turn passed it on to his daughters which is how I came to obtain my copy.
This is an easy but delicious cake to make. It is especially amazing warm straight from the oven with a helping of butter!!!

INGREDIENTS
2 cups self-raising flour
1 cup brown sugar
125g butter, cubed small
1 cup dates, chopped finely
1 cup milk
2 eggs
1/2 teaspoon salt

Rub butter into flour,

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until mixture is of breadcrumb consistency,

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add sugar, dates, salt and stir to combine.
Mix eggs and milk together in a small bowl, add to the dry ingredients and stir.
Mixture will still appear to have fine lumps this is fine and is quite a thin mixture but that’s ok.

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Bake in an 8 inch cake tin greased and lined in an oven of 175 degrees celsius for 3/4 hour or until a knife inserted comes out just clean.
I hope you all enjoy this cake, it certainly holds lots of fond memories for ZaDada’s family.
There is nothing quite like sitting down with a good cup of tea and a delicious piece of date cake!!!

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A great classic the good old date cake!!! This recipe has been handed down through generations of ZaDada's family. I fee...

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Caramel chocolate slice

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Zakidlets and I baked this caramel chocolate slice on Tuesday afternoon. This slice is a great classic Women’s Weekly Recipe, I don’t think I have ever come across a women’s weekly recipe that has disappointed me.
It’s my little boy Blake’s favourite slice and he was the one who requested we make it.
I got lots of assistance from 3 sets of little hands.

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Blake loves the recipe so much he has even started to write the recipe out himself.

Ingredients

BASE
1 cup self-raising four
1 cup coconut (as an alternative I sometimes use rolled oats or do 1/2 cup of each)
1 cup brown sugar, firmly packed
125g butter melted

FILLING
400g can condensed milk
30g butter
2 Tablespoons golden syrup

TOPPING
125g dark chocolate chopped
30g butter

Method
BASE
1. Lightly grease 20cm x 30cm lamington pan.
2. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined, add butter (sometimes I need a little extra), stir until combined.
3. Press mixture over base of prepared pan. Bake in moderate oven 15 minutes.
4. While base is baking combine condensed milk, butter and golden syrup in pan, stir over LOW heat, without boiling, about 15 minutes or until mixture is golden brown.
5. Pour hot filling over hot cooked base, return to oven 10 minutes, then cool.
6. Combine chocolate and butter in pan, stir over low heat until smooth (I melt all my chocolate pan over heated water style see here for further instruction). I usually use a stainless steel bowl over the pan the other tip is not to let the water in the saucepan below be touching the base of pan your chocolate is in.
7. Spread warm topping over filling, stand at room temperature until set (I put slice in fridge for about 1 hour to set then I slice it up, pop slices in an airtight container and store in fridge especially in summer!!!) keeps in fridge for a good week.
Have a go at this slice its worth the effort.
Enjoy we did. It is now all gone!!!

Zakidlets and I baked this caramel chocolate slice on Tuesday afternoon. This slice is a great classic Women's Weekly Re...

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Gluten free chocolate loaf

I have made this cake several times now and it never fails. We are not a gluten free household but I do have a few friends who are gluten free which was what originally led me to discovering this recipe, however now I bake it because we enjoy it so much. It is beautifully moist and chocolatey!!! I did discover it at taste.com they are my online cooking bible love their site!!!!
I don’t always use Lindt chocolate, I usually just buy the dark chocolate on sale with the highest cocoa content.
Hope you enjoy this recipe as much as my family does. Click here for a fantastic recipe!!!

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I have made this cake several times now and it never fails. We are not a gluten free household but I do have a few frien...

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Oat & Macadamia Caramel Slice

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This is a delicious slice recipe my gorgeous Mum found in the New Idea.
Anyone who is a fan of crumble this one is for you. Here is the link to the recipe.
I improvised a little I used pecan nuts instead of macadamia and I made my own caramel from condensed milk as I didn’t have caramel spread. All in all it turned out well. I think it would even go well with a scoop of cream or ice-cream for dessert.
Enjoy!!!

This is a delicious slice recipe my gorgeous Mum found in the New Idea. Anyone who is a fan of crumble this one is for y...

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Lemon and Passionfruit slice

I found this recipe while flicking through my Nanna Loy’s New Idea yesterday. My mum had some passionfruit pulp she had just recently frozen and was happy enough to hand it over to me on the one condition that I keep a piece of slice aside for her to try!
If you like lemon or passionfruit then I would recommend trying this little number. Great little treat to partner with a cup of tea or coffee. Here is the link.

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I found this recipe while flicking through my Nanna Loy's New Idea yesterday. My mum had some passionfruit pulp she had...

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Easy Chocolate slice

 

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A lovely friend passed this recipe on to me after I sampled some at her house for morning tea one day. This would have to be one of the easiest slices I have made and one of the most popular amongst young and old!!! I whipped some up tonight for a morning tea I am hosting tomorrow.

INGREDIENTS

1 1/4 cups SR flour

2 tablespoons cocoa

3/4 cup coconut ( I substitute rolled oats if I am low on coconut)

1/2 cup sugar

125g butter, melted

1 egg, lightly beaten

METHOD

Preheat a moderate oven

Mix all ingredients together (how easy is that!)

Press into lined slice tin

Bake for 10-15 minutes (10 if you like your slice soft and cakey)

Ice with chocolate icing ( 1 1/2 cups icing sugar, 3 tablespoons cocoa sifted and 1-2 tablespoons milk mixed altogether to get a smooth but not runny consistency). Spread over cooled slice and decorate with coconut, sprinkles, grated chocolate or just leave plain its up to you.

I keep slice in the fridge in an airtight container for about 1 week. You could probably keep it there longer if it lasts that long in your household.

 

  A lovely friend passed this recipe on to me after I sampled some at her house for morning tea one day. This would...

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