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:
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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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Dutch apple pie

Dutch apple pie
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 300 gr flour
  • 150 gr sugar
  • 10 gr baking powder
  • 3 gr salt
  • ½ tspn lemon zest
  • 175 gr cold butter
  • 1 egg
  • 50 gr cold water
Filling
  • 50 gr nuts
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn bread crumb
  • 1 egg yolk
Decoration:
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs.
  2. Add the egg, lemon zest and cold water and knead until the dough comes together.
  3. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes before rolling out.
Filling
  1. Preheat the oven to 175 °C and toast the nuts until they start to smell delicious.
  2. Grease a spring release tin and cover the bottom with baking paper.
  3. Roll out the pastry and cover the bottom and sides of the tin.
  4. With a fork, prick the bottom of the dough to prevent the dough from puffing up as it bakes. Cover and refrigerate for 20 minutes to chill the butter.
  5. Peel and dice the apples and mix them with the lemon juice, cinnamon and raisins.
  6. Spread the bread crumps on the bottom of the tin to soak up any escaping liquid during baking. Place the apple filling on top. Press lightly to compress.
  7. Brush the edges of the pie with the egg yolk and bake the pie at 175 °C in 60 min or until done and golden brown.
  8. Place the apple pie with the tin on a wire rack to cool.
Decoration:
  1. When the pie has cooled down somewhat, place the toasted nuts on top.
  2. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  3. Let the pie cool completely before cutting it. Dust with icing sugar before serving.
Stuff to know
This quantity will yield a pie of 24 cm Ø.
Use firm, tart apples like granny smith or branleys, who keep their shape.
Let the dough chill in the fridge before you fill and bake the pie so it won’t shrink in the oven.
Replace the bread crumbs by some custard powder.

 

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Walnut and syrup muffins

Walnut and syrup muffins
 
Author:
Makes: 12 muffins
Prep time:
Cook time:
Total time:
 
Ingredients
  • 75 gr walnuts
  • 75 gr rasins
  • 280 gr flour
  • 16 gr baking powder
  • 1 gr salt
  • 1 tspn cinnamon
  • 120 gr sugar
  • 2 eggs
  • 200 ml milk
  • 50 gr golden syrup
  • 40 gr butter
Instructions
  1. Toast the walnuts in a dry pan. Chop and set aside.
  2. Combine flour, baking powder, salt, cinnamon and sugar.
  3. Combine in a separate bowl the eggs, milk and, golden syrup and melted butter.
  4. Add the wet ingredients to the flour and mix carefully until just combined.
  5. Add the raisins and chopped walnuts.
  6. Spoon the batter in the muffin cases.
  7. Bake immediately at 185°C for 20 minutes or until a skewer inserted in the muffin comes out clean.
  8. Let them cool on a wire rack before serving.
Stuff to know
Do not over mix the batter or the muffins will be tough.
Toasting the walnuts in a pan without oil until they smell nice will enhance their flavor.

 

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Scones

Scones
 
Author:
Makes: 25 scones
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 1000 gr plain flour
  • 40 gr baking powder
  • 12 gr salt
  • 286 gr cold butter
  • 40 gr white sugar
  • 425 ml cold milk
  • 3 eggs
Egg wash
  • 1 egg yolk
  • 1 tbspn milk
Instructions
  1. Preheat the oven to 170°C.
  2. Mix the flour with the baking powder, sugar and salt.
  3. Crumble in the cold butter until your mixture looks like bread crumbs.
  4. Mix in the eggs and milk until the dough comes together.
  5. Knead the dough briefly until it is smooth.
  6. Roll out the dough on a floured surface until as thick as your pinky finger.
  7. Using a 5 cm Ø cookie cutter, cut out the scones. Reroll the cut offs and cut out more scones.
  8. Place the scones on a tray lined with baking paper.
  9. Brush the top of the scones with the egg yolk mixed with the milk.
  10. Bake the scones for 20 min or until risen, brown and fully cooked.
  11. Let them cool for a minute and serve with butter, jam or whipped cream.
Stuff to know
This quantity will yield about 25 large scones or 32 smaller ones.
Use cold butter, milk and eggs.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dust the cutter in some flour every now and then to keep it from sticking to the dough.
Add raisins tot he dough.
Add some mustard and grated cheese. Omit the sugar.
Add chpped dried tomatoes and grated parmesan.Omit the sugar.

 

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Ginger nuts

Ginger nuts
 
Author:
Makes: 35
Prep time:
Cook time:
Total time:
 
Ingredients
  • 225 gr butter
  • 175 gr brown sugar
  • 1 tbsp preserved ginger syrup
  • 1 egg
  • 350 gr self-raising flour
  • 1 tbsp grated fresh ginger
  • 3 stem ginger pieces
Instructions
  1. Preheat the oven to 190°C and line a baking tray with baking paper.
  2. Cream the soft butter and the sugar until airy and fluffy.
  3. Add the egg and preserved ginger syrup and mix until incorporated.
  4. Fold by hand the self-rising flour into the batter.
  5. Chop the preserved ginger pieces, grate the fresh ginger and stir into the batter.
  6. Chill the batter if needed to make it easier to work with.
  7. Divide the batter with a spoon into walnut size portion, flatten them lightly with a fork and place them on the baking tray at least 5 cm apart.
  8. Bake the ginger cookies for 15 min in the oven or until golden brown. Let them cool and store them in an airtight container.
Stuff to know
Make sure the butter is at room temperature to make creaming it easier.
Make sure you space them apart during baking, because the cookies will spread out.
The cookies will harden when cooling.
You can make self-raising flour by adding 32 gr of baking powder to each 1kg plain flour.

 

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Coconut meringues

Coconut meringues
 
Author:
Makes: 20
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 egg whites
  • 125 gr granulated sugar
  • 125 gr icing sugar
  • 125 gr grated coconut
Instructions
  1. Preheat the oven to 150°C and line the baking tray with baking paper.
  2. Start whisking the egg whites in a perfectly clean bowl.
  3. Gradually and carefully –one tablespoon at the time – add the granulated sugar to the bowl while whisking.
  4. When the eggs whites are stiff, carefully fold in by hand all the icing sugar by using a metal spoon.
  5. Carefully fold in by hand the grated coconut powder to the meringues by using a metal spoon.
  6. Spoon or pipe little meringues on the baking.
  7. Bake in the oven for 25 min or until the meringues are dry on the outside and come off the baking paper.
  8. Let them cool a few minutes on the tray before you remove them. Store in an airtight container.
Stuff to know
You will get more volume when beating egg whites if you first bring them to room temperature by setting the eggs out on your counter at least 30 minutes.
The bowl has to be perfetly clean with no no greese or soap residus.
Do not incorporate all the granulated sugar at once but a tablesppon at the time and whisk well in between.
Stop when your egg whites have stiff peaks. If you overbeat them, they will liquify again.
Use whipped egg whites right away. Do not let them sit or they will collapse.

 

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Coconut oatmeal cookies

Coconut oatmeal cookies
 
Author:
Makes: 25
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr butter
  • 150 gr brown sugar
  • 150 gr white sugar
  • 2 eggs
  • 150 gr flour
  • 10 gr baking powder
  • 3 gr salt
  • 150 gr oat meal
  • 150 gr desiccated coconut
Instructions
  1. Preheat the oven to 180°C.
  2. Cream the butter.
  3. Add the brown and white sugar and cream again.
  4. Add the eggs one by one until fully incorporated.
  5. Sift flour, baking powder and salt and fold this into the butter.
  6. Fold in the oatmeal and desiccated coconut. Mix until smooth.
  7. Roll the dough between two sheets of baking paper until it is the size of the baking tray. Remove the top paper and transfer the dough to the baking tray using the bottom layer of baking paper.
  8. Chop the hazelnuts and lightly press into the dough.
  9. Bake the dough in 40 min or until lightly golden brown.
  10. Cut into pieces and let them cool completely.
Stuff to know
This recipe will yield 25 cookies from a tray which is 25 by 35 cm.
Only add the next egg when the previous one has been incorporated.
Make sure the butter is at room temperature to make creaming it easier.
The cookies will harden and set when cooling.
Add dries apricots or cranberries.

 

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Cantuccini

Cantuccini
 
Author:
Makes: 40
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 4 whole eggs
  • 4 gr salt
  • 285 gr almonds with skin
  • 500 gr flour
  • 280 gr white sugar
  • 60 ml water
  • 1 tspn vanilla essence
  • 16 gr baking powder
Egg wash:
  • 1 egg yolk
  • 1 tbspn milk
Instructions
  1. Preheat the oven to 160 ˚C and line a baking tray with baking paper.
  2. Knead the flour, baking powder, sugar, salt, eggs, water and whole almonds to a stiff dough.
  3. Shape the dough into a log max 5 cm wide and transfer it to the baking tray.
  4. Brush the log with the egg yolk and milk
  5. Bake the dough at 160 ˚C for 25-30 min or until almost cooked. Remove the ray from the oven and let the dough cool for 10 min.
  6. When cool enough, cut the log into slices of 1 cm thick and place them on the baking tray.
  7. Bake at 180 ˚C for 10 min or until the cantuccini are fully cooked, dry and crunchy.
  8. Let them cool on a wire rack and store in an airtight container.
Stuff to know
Use whole almonds with the skin on for a better presentation.
Add a few tbspn of milk if the dough is too dry to come together.
Do not fully cook the biscotti the first time they are in the oven since you will bake them again.
You can keep the biscotti for a week if stored in an airtight container
Use orange zest in the dough.
Add dried cranberries.
Cantuccini are Italian cookies that are traditionally dipped in Vin Santo or coffee.
Add instant coffee or cacao powder.

 

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Apple crisp

Apple crisp
 
Author:
Makes: 10 slices
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 Granny smith apple
  • 50 gr water
  • 50 gr white sugar
  • ½ tspn lemon juice
Instructions
  1. Preheat the oven to 90°C, preferably on a fan setting.
  2. Boil the water and pour this in a shallow bowl. Add the sugar and lemon juice and stir to dissolve. Let this cool down until lukewarm.
  3. Wash the apple, do not peel it and slice it thinly, even through the core.
  4. Dip the apple slices in the sugar syrup to coat both sides.
  5. Place the apple slices on a wire rack (not on a tray) and transfer to the oven.
  6. Leaving the oven door ajar, dry the apples for 30 min or until completely dry and crispy.
  7. Remove from the oven and let the apple crisps cool down to room temperature.
  8. Store in an airtight container with some kitchen paper for a maximum of two days.
Stuff to know
Do not bake the apple but rather dry them out in the oven.
Leaving the door ajar will allow the steam the escape, helping the apple crisps to dry out and crisp up.
Use a really tart apple for this recipe, like a granny smith.

 

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Honeycomb

Honeycomb
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 100 gr sugar
  • 40 gr golden syrup
  • 5 gr baking soda
Instructions
  1. Line a baking tray with baking paper.
  2. Mix the caster sugar and syrup in a deep saucepan with a splash of water and simmer over a gentle heat until the sugar has melted.
  3. Once completely melted, turn up the heat and boil until you have an amber coloured caramel.
  4. Then, as quickly as you can, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is fluffy, foaming and bubbling. Pour on the baking paper immediately but be careful as the mixture will be very hot.
  5. Let the honeycomb rest until it is hard and ready to crumble or snap into chunks. Store in an airtight container for maximum a week.
Stuff to know
Do not overcook the caramel or it will be too bitter.
The easiest way to clean the saucepan is by boiling some water in it to dissolve any remaining caramel.
Add spices to the caramel, like ground cinnamon.

 

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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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