Cake #175 - Date, Honey and Cinnamon Cake

Wednesday Natural Ingredient / Healthy Cake - Date, Honey and Cinnamon Cake.

Date, Honey and Cinnamon Cake

225g self-raising flour
2 tsp ground cinnamon
175g soft butter
100g brown sugar
3 tbsp honey
2 large eggs
200 ml buttermilk
100g stoned dates

1. Preheat the oven to 175C.
2. Grease and flour a 2-litre bundt cake pan.
3. Measure all ingredients into a mixing bowl and beat until well blended.
4. Pour into the pan and level the top.
5. Bake for 50-60 minutes until a stick comes out clean
6. Let cool before removing from pan and cut into thick slices.
7. Enjoy plain or with vanilla ice cream.

Cake #174 - Giant Shrove Bun

Small bun and large coffee or large bun and small coffee...?

Tuesday Humour Cake - Giant Shrove Bun with Marzipan, Strawberry Jam and Whipped Cream.

Happy Shrove Tuesday!

Shrove Buns (makes 1 giant bun or 12 small buns)

Dough
300 ml  lukewarm milk
25 g fresh yeast (or 1 bag / 7 g fast action dried yeast)
100 ml sugar
½ tsp ground cardamom
1 egg
100 g melted butter
about 1 litre plain flour

1 egg for glazing
almond flakes or pearl sugar

Filling
whipped cream
marzipan
raspberry/strawberry jam

1. Dissolve yeast in warm milk.
2. Add sugar, cardamom and egg and mix well.
3. Start adding flour gradually.
4. After you have kneaded in about half of the flour, add melted butter.
5. Knead in more flour until your dough is not sticky any more but still soft. It is better to leave the dough a little too soft than make it too dense as the buns will be too dry and hard after baking.
6. Leave the dough to rise in a warm place until double in size, for about half an hour.
7. Make one giant bun or 12 small, equally sized buns.
8. Let rise for half an hour.
9. Preheat the oven to 175C for a giant bun or 225C for small buns.
10. Glaze with egg, sprinkle wih almond flakes or pearl sugar and bake in the oven for about 30 minutes/giant bun or 15 minutes/small buns.
11. Let cool completely before filling with marzipan, jam and whipped cream.

Cake #173 - Avocado and Lime Cheesecake

Monday Mood Cake - Avocado and Lime Cheesecake.

Spring!! Sunshine!

Avocado and Lime Cheesecake

Crust:
150g Digestive cookies, crumbed
75g butter, melted

Filling:
3 avocados, mashed
300g  cream cheese 
150 ml granulated sugar
1 tsp vanilla sugar
8 gelatine leaves
juice of 2 limes
3 egg whites
green food colouring

1. Mix the digestive cookie crumbs and melted butter.  Press the mixture into the bottom of a spring form cake pan, base covered with baking parchment. Let the crust cool and rest in the fridge while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes.
3. Mix the cream cheese, sugar and vanilla sugar.
4. Heat up the lime juice and melt the soaked gelatine leaves in the hot juice and pour the smooth liquid into the cheese mixture. Mix well.
5. Beat the egg whites until stiff and fold them very gently into the cheese mixture trying to keep it ‘airy’.
6. Divide the cheese mixture equally into three bowls.
7. Take the first bowl and add half of the mashed avocado and mix well.
8. Take the second bowl and add the other half of the mashed avocado and a few drops of green food colouring and mix well.
9. Pour the darker green filling on the crust and spread evenly.
10. Spread the lighter green filling on the darker layer very carefully and evenly.
11. Last, spread the white filling on top very carefully and evenly.
12. Chill the cake in the fridge for at least four hours until firm.
7. Remove the firm cake from the pan very, very carefully on a serving plate and decorate it with grated lime zest, small avocado cubes or green sprinkles.
8. Enjoy!

Cake #172 - Lemon Drizzle Cake

Sunday Classic Cake - Lemon Drizzle Cake.

Lemon Drizzle Cake is one of the most fool-proof cakes to bake. Lemon is always a sophisticated choice for a cake and for me, personally, it even beats a chocolate cake.

For a fool-proof cake, use this recipe.

Valentine's Day - Avocado Pound Cake

Valentine's Day, Cake #170 - Avocado Pound Cake with Lemon Icing, Physalis and Blueberries.

Valentine's Day baking does not need to be all pink and hearts, it can be an ordinary cake made more festive.

Avocado Pound Cake

400 ml plain flour
100 ml medium cornmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
50 g butter, softened
400 ml sugar
4 ripe mashed avocados
2 large eggs
1 tsp vanilla extract
100 ml buttermilk

Icing
300 ml icing sugar
a few drops of lemon juice
a few drops of yellow food colouring (optional)

Berries and fruit of your choice

1. Preheat oven to 175 C.
2. In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
3. In another bowl beat butter and sugar on medium speed until light and fluffy. Add avocado and beat until mixed.
4. Add eggs and vanilla and beat well.
5. Add half of the flour mixture, then the buttermilk and the remaining flour mixture.
6. Pour the batter into a greased and floured 1 kg loaf tin and bake in the oven for about 45 minutes. Let cool in tin for 20 minutes before inverting onto a wire rack. Let cool completely.
7. Make icing and spread on the cake.
8. Decorate with berries or fruit of your choice.

Valentine's Day - Lemon Meringue Cake goes Valentine

Valentine's Day 2015, Cake #171 - Valentine's Lemon Meringue Cake.

I love this Mary Berry Lemon Meringue Pie recipe. To make it go Valentine, I added a few drops of red food colouring into the filling to make it pink. When spreading the meringue on top of the filling, I placed a heart-shaped cookie cutter on the filling and spread the meringue around. After baking the meringue, I carefully removed the cookie cutter hoping that the sides would not collapse... and they did not! Just before serving I decorated the cake with red heart sprinkles.

Grandpa Alex's Peanut Butter Cookies

Peanut Butter Cookies (makes 6 dozen)

250 g butter
250 ml brown sugar
250 ml granulated sugar
2 eggs
250 ml smooth peanut butter
750 ml plain flour
2 tsp baking soda
½ ts salt

1. Cream butter and both sugars together.
2. Beat in eggs.
3. Mix in peanut butter.
4. Stir in flour, baking soda and salt.
5. Let batter rest in fridge for half an hour.
6. Preheat the oven to 190 C.
7. Shape the batter into small balls. Place them on a baking tray lined with baking paper and press with fork. Leave room for expansion (see *tip below). Dip fork in flour as needed to prevent stickiness.
8. Bake cookies in the oven for 10-12 minutes.

For peanut butter chocolate chip cookies, add 300 ml chocolate chips.

*Tip: Bake a test cookie to see how much it expands and see if you are happy with the texture. If the cookie expands too much, add some more flour to the batter. Usually the amount of flour in the recipe is perfect but as different flour brands may act differently, it is worth while baking a test cookie.