Apricot and almond cake

Apricot and almond cake
 
Author:
Makes: 1 cake and 10 slices
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr whole almonds
  • 280 gr flour
  • 16 gr baking powder
  • 2 gr salt
  • 120 gr white sugar
  • 2 eggs
  • 200 gr milk
  • 45 gr butter
  • 15 gr amaretto
  • 45 gr orange juice
  • 100 gr dried apricots
Instructions
  1. Preheat the oven to 180 °C, grease a cake tin and line the base with baking paper.
  2. Roast the almonds in the oven for 5 min and chop them not too finely.
  3. Mix the flour, baking powder, salt and sugar.
  4. Mix in a different bowl the eggs, milk, melted butter, amaretto and orange juice
  5. Mix the liquid ingredients into the flour until just combined.
  6. Chop the apricots and add them with the almonds to the batter.
  7. Scoop the batter in the prepared tin and bake at 180 °C for 25 min or until a skewer inserted in the centre comes out clean.
  8. Allow to cool on a wire rack before unmoulding.
Stuff to know
This quantity will fill 1 cake tin and yields about 10 slices.
Amaretto is an almond liquor, the cake can be made without it.
It is possible to bake 12 muffins rather than a single cake.
Do not overmix the batter of the cake becomes though.
Use fresh apricots if available.
Replace the melted butter with vegetable oil if desired.

 

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American pancakes

American pancakes
 
Author:
Makes: 20-24 pancakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr flour
  • 32 gr baking powder
  • 30 gr white sugar
  • 5 gr salt
  • 750 gr milk
  • 4 eggs
  • 50 gr melted butter
Instructions
  1. Mix the flour, baking powder, white sugar and salt in a bowl.
  2. Crack the eggs and whisk them.
  3. Add the milk to the eggs. Whisk until blended.
  4. Add the milk and eggs gradually to the dry ingredients and whisk to make a thick smooth batter.
  5. Finally, stir in the melted butter. Pass the batter through a fine strainer to remove any lumps.
  6. Heat a frying pan. Melt a knob of butter in the hot frying pan and pour some batter into the pan to make pancakes about 10 cm across. Pivot the frying pan until the batter is equally spread and form a thin layer about 5 mm thick.
  7. Bake until the top is dry and holes start to appear, then flip the pancake over carefully with a spatula and bake the other side until done and golden.
  8. Remove from the frying pan on a plate and keep warm until serving on top of a pot with boiling water. Continue baking until the batter is used up.
Stuff to know
This recipe will make about 20 pancakes.
Serve with jam, maple syrup, sugar, blue berries, caramel or chocolate sauce, etc.
The base of the pancakes is sufficiently cooked when the top is dry and holes start to appear. This is caused by the baking powder.
Use enough butter to keep the crepes from sticking to the frying pan but not too much, or the pancakes will have a buttery taste. You can reheat the pancakes in the oven when they are not immediately served.

 

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Pineapple rum and coconut cheesecake

Pineapple rum and coconut cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 250 gr ginger biscuits
  • 100 gr butter
  • 25 gr desiccated coconut
  • 15 gr rum
Filling
  • 900 gr cream cheese
  • 200 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
  • 250 gr pineapple
Topping
  • 150 gr apricot jam
  • 125 gr pineapple
  • 4 tbspn desiccated coconut
  • mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter, rum and desiccated coconut. Spread the crumps over the bottom of the tin and press them down.
  3. Store the tin with crumble bottom in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
  2. Chop the pineapple and divide equally over the base of the cheesecake. Pout the filling on the crumble bottom to cover the pineapple.
  3. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. When ready to serve, remove the spring form rim. Spread the apricot jam on top of the cheesecake.
  2. Chop the pineapple and divide equally over the top of the cheesecake. Decorate with the toasted desiccated coconut and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Use fresh or tinned pineapple.
The flavour combination of pineapple, rum and coconut refers to pina colada cocktail.

 

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Fraisier strawberry cake

Fraisier strawberry cake
 
Author:
Makes: 1 cake 18 cm Ø
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge
  • 6 egg yolks
  • 96 gr white sugar
  • 6 egg whites
  • 54 gr white sugar
  • 120 gr flour
  • 30 gr corn flour
  • 2 gr salt
Vanilla filling
  • 10 gr gelatine leaves
  • 500 gr milk
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 65 gr white sugar
  • 20 gr custard powder
  • 250 gr double cream
Finish
  • 6 tbspn strawberry jam
  • 300 gr strawberries
  • fresh mint
Instructions
Sponge
  1. Preheat the oven to 180 °C and line the tray or trays with baking paper.
  2. Whisk in a bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix the flour and corn flour and salt.
  3. Fold gradually and carefully first the egg whites into the egg yolks and then the flours and salt. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the tin on a rack, cover with a second sheet of baking paper, and allow to cool.
Vanilla filling
  1. Bring most of the with the vanilla flavouring milk to the boil. Mix the remaining cold milk with the egg yolks, sugar and custard powder and stir into the milk. Bring to the boil stirring constantly until the filling thickens. Add half of the soft butter gradually while stirring with a whisk to emulsify the butter and the vanilla filling.
  2. Cover with cling film and allow to cool to room temperature. Cream the remaining soft butter and add gradually the vanilla filling until incorporated.
Finish
  1. Place a strip of acetate plastic or balking paper on the inside of the cake ring and place it on a some card board or chopping board.
  2. When ready to assemble the cake, cut the sponge in two rectangles that are the exact size of the cake ring.
  3. Place one layer of sponge cake in the bottom of the cake ring. Then brush the sponge with strawberry jam. If need be gently squash the edges of the cake down, with the back of a spoon, so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.
  4. Rinse, hull and halve some strawberries vertically, preferably all the same height. Arrange them pointed end up on top of the sponge layer, cut side facing out, while you make sure they fit snugly next to each other.
  5. Pour some the vanilla filling in the tin to secure the strawberries in place. Place the remaining strawberries in the tin and finish with the rest of the vanilla custard. Smooth the custard until level, just below the top of the cake ring. Place the second sponge rectangle on top and press the top down gently, so that the cake and filling push against the ring to create the distinctive smooth and defined sides of the Fraisier cake. Refrigerate for several hours but preferably overnight to set.
  6. When ready to serve, remove the cake ring and acetate plastic or baking paper and place the cake on the serving platter. Decorate with some extra cream and strawberries and serve at room temperature.
Stuff to know
The vanilla custard must be warm but not boiling so the gelatine can dissolve. Next, it has to be at room temperature before you can fold in the whipped cream or otherwise it will collapse.
Ideally, make the fraisier the day before so it has the time to set and firm up overnight. Serve at room temperature.
This version is less heavy than the traditional French ‘fraisier’.
Garnish the fraisier with chopped pistachio nuts.


 

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Orange and almond cake

Orange and almond cake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 oranges
  • 250 gr white sugar
  • 6 eggs
  • 250 gr ground almonds
  • 5 gr baking powder
  • 20 gr almond liqueur
  • 100 gr apricot jam
Instructions
  1. Preheat the oven to 150˚C and line an oven proof tin with baking paper.
  2. Place the oranges in a pot and cover with cold water. Bring them to a boil, then drain and fill the pan up with cold water again. Bring once again to the boil, then refresh the water again and bring again to the boil. Boil the oranges for 2 hours until soft, topping up the water if needed to keep them covered.
  3. In a large bowl, cream the white sugar and eggs until combined.
  4. Remove the oranges from the pan and cut in half. Remove any seeds and puree the oranges using a stick blender, both the skin and the flesh.
  5. Mix the orange puree, ground almonds, baking powder and almond liqueur in the batter until incorporated and pour in the lined tin.
  6. Bake on the middle shelf of the oven for 30 min or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool before portioning.
  7. Portion the cake as desired and spread the apricot jam on top.
Stuff to know
This quantity will make a tray measuring 20 x 30 cm.
This recipe is gluten free but not nut free.
The cake will have a slight bitter taste since the white peel is pureed as well. Refreshing the water in which the oranges are boiled will reduce the bitterness.
The exact baking time will depend on the size and thickness of your cake.
Add raisins, sultana's or cranberries to the batter.
Top the cake with toasted flaked almonds before serving.

 

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Banana cake with red fruit marbling

Banana cake with red fruit marbling
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 450 gr white sugar
  • 5 eggs
  • 450 gr sunflower oil
  • 300 gr bananas
  • 1 tspn cinnamon
  • 1 tspn vanilla essence
  • 450 gr flour
  • 8 gr baking soda
  • 6 gr salt
  • 350 gr red jam
Instructions
  1. Preheat the oven to 165 °C and grease and line an ovenproof dish with baking paper.
  2. Mix in a bowl the sugar, oil, eggs, chopped banana’s, cinnamon and vanilla essence.
  3. Puree with a stick blender until smooth.
  4. Mix the flour with the baking soda and salt.
  5. Fold the flour into the banana puree until smooth.
  6. Spread the batter evenly in the lined ovenproof dish.
  7. Add dollops of red jam to the batter. Using a knife or a skewer, make swirling motions to create a marbling.
  8. Bake the banana cake at 165 °C for 25 min or until cooked and golden.
  9. Remove from the oven and allow to cool in the tin on a wire rack before portioning.
Stuff to know
This quantity is enough to fill a tray measuring 30 x 50 cm.
Serve the banana cake at room temperature.
Add dried cranberry’s
Cover the top with flaked almonds before baking.

 

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Strawberry cheesecake

Strawberry cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 300 gr biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
Topping
  • 225 gr strawberry jam
  • 250 gr strawberries
  • 50 gr white chocolate
  • 12 mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the bottom of the tin and press them down.
  3. Store the tin with crumble bottom in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
  2. Pour the filling on the crumble bottom.
  3. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  4. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. When ready to serve, remove the spring form rim. Portion the cheesecake.
  2. Spread the strawberry jam on top of the cheesecake.
  3. Decorate with the fresh strawberries, the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
The cheescake is cooked when a skewer inserted in the centre comes out clean.
Use the biscuits you like: digestives, chocolate chips, bourbons, etc.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr strawberry jam until combined. Pour this on top of the cheesecake, decorate with the fresh strawberries and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.

 

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Peach melba raspberry cheesecake

Peach melba raspberry cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 300 gr ginger biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
  • 250 gr drained tinned peaches
Topping
  • 225 gr raspberry jam
  • 250 gr drained tinned peaches
  • 50 gr white chocolate
  • 12 mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the gastro tray with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tray and press them down. Store the tray with crumble base in the fridge until later use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour to taste until combined.
  2. Add the eggs gradually and mix until smooth. Stir in the flour until combined.
  3. Drain the peaches and divide equally over the chilled base of the cheesecake.
  4. Pour the filling on the crumble bottom to cover the peaches.
  5. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  6. Remove the cheesecake from the oven, cool to room temperature on a wire rack and store in the fridge.
Topping
  1. When ready to serve, spread the raspberry jam on top of the cheesecake.
  2. Decorate with the grated white chocolate and mint tops.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr raspberry jam until combined. Pour this on top of the cheesecake, decorate with the remaining peaches and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.
The name peach melba refers to the combination of peaches, raspberry and vanilla.

 

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Lime and passionfruit cheesecake

Lime and passionfruit cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 300 gr biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 5 eggs
  • 30 gr white flour
  • 2 limes
  • 4 passion fruits
Topping
  • 300 ml passion fruit juice (from a carton)
  • 6 gr leaf gelatine
  • 2 passion fruits
  • 1 lime
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line base and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tin and press them down.
  3. Store the tin with biscuit base in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese and sugar into a smooth mixture. Beat the eggs in this mixture one by one. Add the flour and mix until combined.
  2. Zest the limes and press the juice out of them. Halve the passion fruits and scoop out the seeds. Mix the lime zest, lime juice and passion fruit seeds with the cream cheese.
  3. Pour the filling on the biscuit base.
  4. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  5. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. Soak the gelatine in cold water until hydrated. Warm the passion fruit juice without boiling, and stir in the gelatine to dissolve. Pour this on top of the cheesecake and let it set in the fridge.
  2. When ready to serve, run your knife around the rim of the tin and remove the form.
  3. Decorate the cheesecake with passion fruit seeds, toasted coconut and a slice of lime.
Stuff to know
This cheesecake recipe is enough for a spring form with a diameter of 26 cm and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Do not overcook the cheesecake or it will be tough and chewy.

 

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Lemon and coconut cake

Lemon and coconut cake
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
  • 40 gr desiccated coconut
  • 1 lemon
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder.
  6. Combine the flour and baking powder with the desiccated coconut by hand carefully with the mixture.
  7. Zest the lemon and add to the batter. Fill the tin.
  8. Bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  9. Let the cake cool in the tin on a wire rack.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Spread the cake after baking and cooling with some lemon curd and toasted coconut.

 

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Chocolate cake

Chocolate cake
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
  • 25 gr cacao powder
  • 75 gr dark chocolate
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder and cacao powder.
  6. Combine the flour and baking powder by hand carefully with the mixture.
  7. Melt the chocolate and stir into the batter.
  8. Fill the tin.
  9. Bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  10. Let the cake cool in the tin on a wire rack.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Stir in the batter before baking some chopped cherries.
Spread the cake after baking and cooling with a mixture of pureed banana and cream cheese.

 

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Pineapple upside down cake

Pineapple upside down cake
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 435 gr pineapple rings
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
Instructions
  1. Grease the shallow tray with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Place the pineapple rings in the tin to cover the bottem.
  3. Cream the butter until smooth and fluffy. Add as much air as possible.
  4. Add the sugar and beat until the mixture is as lightly as possible.
  5. Gradually and slowly add the eggs to the mixture while whisking.
  6. Sift the flower and baking powder.
  7. Combine the flour and baking powder by hand carefully with the mixture.
  8. Fill the tin.
  9. Bake the cake at 170°C for 50 min or until a skewer inserted into the centre comes out clean.
  10. Let the cake cool in the tin on a wire rack. Turn the cake over and serve with the pineapple side up.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Replace the pineapple by other fruit.

 

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Basic cake

Basic cake
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower and baking powder.
  6. Combine the flour and baking powder by hand carefully with the mixture.
  7. Fill the tin.
  8. Bake the cake at 170 °C for 50 min or until a skewer inserted into the center comes out clean.
  9. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.

 

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Cinnamon and raisin quick bread

Cinnamon and raisin quick bread
 
Author:
Makes: 2 loaves
Prep time:
Cook time:
Total time:
 
Ingredients
  • 750 gr flour
  • 24 gr baking powder
  • 700 gr brown sugar
  • 30 gr cinnamon
  • 1 tspn white pepper
  • 1½ tspn nutmeg
  • 1½ tspn ground cloves
  • 400 gr raisins
  • 650 ml milk
  • 175 gr butter
Instructions
  1. Preheat the oven 170 ˚C, grease two cake tins and line the bottom with baking paper.
  2. Pour hot water on the raisins to rehydrate them. Let them soak for a couple of minutes and drain.
  3. Measure, sift and combine the flour, baking powder, brown sugar, white sugar, cinnamon, white pepper, nutmeg and ground cloves in a bowl.
  4. Let the butter melt over low heat and add the milk. Stir to combine.
  5. Pout the butter-milk in the whisking bowl and mix on low speed until combined.
  6. Add the raisins and stir them in.
  7. Pour the batter in the greased pans.
  8. Bake at 170 ˚C for 60-70 min or until a skewer inserted in the centre comes out clean.
  9. Let the quick bread cool and unmould it on a serving plate.
Stuff to know
Store the quick bread in an airtight container, its flavour will even improve after a day.
Add mixed dried fruit instead of raisins
Add a sprinkle of ground green cardamom.

 

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