New Recipes
Naked Cake
Ingredients (makes 5 x 200g 20cm layers) For the Sponge Cake 200g cornflour 40g vanilla custard powder 10g cream of tartar 5g bicarbonate of soda 8 eggs Pinch salt 250g caster sugar For the Cream 1L cream Condensed milk to taste MethodFor the Sponge CakeGrease & line the cake pans with baking paper on the base and the sides. Whip the eggs & sugar until light & fluffy. Sift the dry ingredients twice to both incorporate the ingredients & aerate the mix. Gently fold into the egg mix and divide evenly into the 5 layer pans. Bake for 12-15mins at 170°C until a finger touching the centre bounces back. Remove and allow to cool. For the CreamWhip the cream, vanilla with condensed milk to taste. Place a cake layer on the cake stand and add whipped cream. Keep layering until you have used the last layer. Spread a little cream around the side of the cake until smooth but with cake showing through. Decorate with berries.
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Coconut Coffee Cake
Ingredients 250g butter 200g sugar 3 eggs 100g shredded coconut 200ml coconut cream 225g flour 10g baking powder 10g instant coffee dissolved in 20ml hot water or 1 shot espresso MethodWhip the butter and sugar until light. Add eggs one at a time. Add the coconut cream and coffee, fold in the sifted flour, baking powder and coconut. Pour into a greased bundt tin and bake about 1/2 hr at 170°C. Allow to cool.Make a coffee icing with 150g sifted icing sugar and a little coffee dissolved in hot water. Combine until pouring consistency and pour over the cake. Sprinkle with toasted coconut flakes, and enjoy with a cup of tea or coffee.
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Lemon Poppy Cake
Ingredients 250g butter 270g sugar 400g plain flour 10g baking powder 60g poppy seeds 1 tsp lemon oil 2 lemon zested 300ml buttermilk 4 egg yolks 8 egg whites MethodWhip butter and sugar, add egg yolks and beat until fluffy. Add the buttermilk, lemon zest and lemon oil. Fold in sifted flour and baking powder. Whip egg whites to soft peak and gently fold together. Bake at 170°C for about ½ hour. Ice with lemon icing and candied lemon zest and serve with blueberry's and fresh cream.
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Cardamom Orange Cake
Ingredients 300g flour 7g baking powder 5g bicarb soda 2 tsp ground cardamom 125g unsalted butter 200g caster sugar Juice and zest 2 oranges 2 eggs 200g natural yoghurt MethodWhisk the butter and sugar until light and fluffy. Add the eggs, and whip until light. Add the yoghurt then the sifted dry ingredients alternatively with the juice and zest. Pour into a greased cake tin, and bake for about 30 minutes at 170°C. Allow to cool and turn out. Decorate with orange icing (sifted icing sugar and orange juice) and candied orange slices, and a few chopped pistachios.
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Beer Cookies
Ingredients (makes about 90) 1 bottle beer (375ml) 300ml veg oil 200g sugar 900g-1kg SR flour Orange zest Vanilla Cinnamon Sesame seeds and egg yolk to garnish MethodBeat oil, beer, sugar and vanilla. Work in the flour. Wrap and rest for 30 minutes. Form into shapes and brush with egg wash and sprinkle with sesame seeds. Bake at 160°C for 12-15 minutes until golden.
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Christmas Pudding
(makes 2 x 2L puddings) or one large and 12 small puddings For the Pudding200g butter at room temperature200g brown sugar350ml Brandy, rum or marsala4 eggs100g plain flour1 tsp baking powder70g fresh white breadcrumbszest of 1 large lemonzest of 1 large orange 1 apple, grated1 tsp ground cinnamon1 tsp mixed spicepinch salt200g currants200g sultanas200g raisins150g dried fig, diced150g diced apricot150g dates, chopped150g dried prunes, chopped150g crystallised ginger, chopped (optional)150g slivered almonds150g mixed peel220g dried cranberriesMarsala cream sauce250ml milk250ml cream100g sugar6 egg yolks1 vanilla bean60ml marsala (or more to taste) MethodFor the PuddingGrease and line pudding basins or dariole moulds and set aside. In a large saucepan that will take the size of the pudding mould, place a trivet or an upturned plate and fill with water to 2/3rds of the way up the side of the pudding mould. Bring to the boil. Turn down the heat to a rolling simmer. If baking small puddings, prepare a roasting pan that will fit dariole moulds, fill the moulds with pudding mix. Pour boiling water to reach halfway up the sides of the moulds and cover with a sheet of baking paper and then cover with foil to seal. Bake for about 1½ to 2hrs. Combine all the dried fruit, grated apple and zests and add the alcohol and mix well. Set aside overnight, or for a few days or weeks to macerate. Sift together the flour, salt, baking powder and spices and add the breadcrumbs. Beat the butter and the sugar until light. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Spoon into the prepared pudding moulds leaving about an inch from the top. Cover with greased paper and foil and seal with a lid or tie very tightly with string, place into the saucepan and steam the pudding for approximately 5 hours, topping up occasionally with water if needed.Allow to cool. De-mould and wrap in plastic wrap or muslin cloth and store up to 3-4 months in a cool place. To reheat place covered pudding in a pot of boiling water and steam for 2 hours. To serve: Place the pudding on a large plate and serve with marsala cream sauce.For the Marsala sauce Heat the milk, cream and scraped vanilla bean. Combine the egg yolks and sugar. Slowly pour over the hot milk mixture onto the eggs and whisk. Pour back into the pan and cook over a low heat stirring constantly until it starts to thicken but do not scramble. Strain immediately and serve with your pudding and a few fresh berries to garnish
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Christmas Muffins
Ingredients(makes 12-15) 300g SR flour 80ml oil 80g brown sugar 300ml buttermilk 1 egg 5g baking powder 350g fruit mince 1½ tsp cinnamon 150g icing sugar Lemon juice MethodSift the dry ingredients and fold in the buttermilk and egg, fold in the fruit mince. Bake for about 15-20mins at 170°C. Allow to cool on a wire rack. Once cool make the icing with sifted icing sugar and lemon juice and drizzle over the muffins. Top with orange zest, and glace cherry slices.
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Eggnog Icecream
Ingredients(makes 1 litre) 500ml cream 230ml milk 1 vanilla bean 30ml dark rum 30ml brandy 7 yolks 150g sugar 1tsp nutmeg 1 orange zest MethodCombine the orange zest milk and cream and bring to the boil. Steep for about ½ hour. Beat the egg yolks and sugar with the vanilla and nutmeg. Add the cream and then transfer to a S/S bowl and cook over a double boiler until it starts to thicken slightly and coats the back of a spoon. Strain and cool. Churn in an icecream maker.
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Christmas Sugar Cookies
Ingredients(makes about 45) 120g butter 90g icing sugar 1 vanilla bean, scraped 2 egg yolk 300g flour 2 tsp baking powder Caster sugar to dust MethodBeat butter and sugar, add vanilla add egg yolks and then fold in the sifted dry ingredients. Wrap in plastic wrap and allow to rest for at least ½ hour. Roll out to 3mm thick and cut into shapes. Bake at 160 until golden, remove and roll into sugar and allow to cool.
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Fruit Cake
Ingredients (makes 4 x 18cm layers) 1.5kg mixed dried fruit 3 tins mango mashed with the juice 2 tablespoon golden syrup 3 tsp mixed spice 6 eggs 3 tsp bicarb soda 450g SR flour MethodCombine fruit & spices together. Add the eggs. Stir in the sifted dry ingredients and bake at 180°C (160°C fan forced) for approx. 40 mins. Allow to cool and top with glazed fruit. Keep at room for a few days or best stored in the refrigerator.
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Christmas Slice (ring tin)
Ingredients 1 ½ cups brazil nuts 20ml brandy ½ cup walnuts 250g dates 50g blanched almonds 100g hazelnuts 200g raisins 200g apricots diced 140g glace cherries or pineapple 100g plain flour 2 tsp mixed spice 1 tsp baking powder 60g muscovado sugar 3 eggs 1 tsp vanilla Pinch of salt Glaced fruit and nuts to top For the Topping 50g apricot jam 250g glacé or dried fruits, whole or cut into large strips MethodGrease and line the baking tin. Combine nuts and fruit. Add sifted dry ingredients, sugar, eggs, brandy and vanilla. Spoon into baking tin and bake for about 1 hour at 150°C. Allow to cool. Top with glace fruits and nuts.For the ToppingA handful of mixed raw nuts (pecans,walnuts, blanched almonds and brazil nuts). Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and add the fruit and nuts and combine to coat. Allow to cool. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
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Berry Jelly with Mascarpone
Ingredients(serves 8)For the Jelly 600g fresh strawberries & raspberries 500g strawberry juice 6 sheets leaf gelatine (12g) 50-60g sugar For the Mascarpone Cream 500g mascarpone 150ml cream 1 vanilla bean 50g icing sugar 10ml marsala wine 3 gelatine sheets (6g) MethodFor the JellyLine a 1½ litre loaf mould with cling film. Soak the gelatine in water. Cut the strawberries & place half the berries in the bottom of the mould. Heat some of the juice & sugar & add the gelatine, then add the remaining juice. Allow to cool. Pour half over the berries and allow to set.For the Mascarpone CreamSoak the gelatine. Heat the cream & scraped vanilla bean then add the gelatine to dissolve. Allow to cool. Combine the sugar, mascarpone & marsala. Add the cream & mix together, pour over the set jelly. Allow to set. Scatter over the remaining berries and pour over the jelly & allow to set over night. Turn out onto a serving plate, slice & serve with fresh berries.
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