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Archive for the category “Cakes & Bakes”

Lemon Meringue Pie

I recently made a confession to my friend and fellow blogger Nicola Meyer from the blog, Run on Coffee that I’d never made a Lemon Meringue Pie before. If you grew up in South Africa the chances are that you’ve made a Lemon Meringue Pie are pretty high, except of course if you’re me! In my defense though, I had a bad experience with a Lemon Meringue Pie and was put off in my mind, for life! It is for this reason the very sweet, sticky, traditional South African bake has never made it onto my top 10 list of customary dishes to create.
Lemon Meringue Pie
Nicola challenged me and asked me to try the Lemon Meringue Pie that she has been making for her family for many years, which they absolutely love. I trust my friend and her better judgement of food (I’ve got experience in her good food choices) and so set myself the task of baking this family favourite of theirs. Needless to say I’m a reformed Lemon Meringue Pie skeptic. Firstly the recipe is practical and easy to follow and most importantly the outcome is, in the words of my friend, amazing!
If you would like to make this delicious bake for your family, you will need:
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For the Pastry:
113g margarine
2 Tablespoons sugar
2 Tablespoons oil
1 egg
2 cups flour
1 ½ teaspoons baking powder
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Divide the mixture in half. Press one half into a 20cm round oven proof pie dish and freeze the other half for later use. Prick the base and bake at 180C for 10 – 12 minutes.
Filling:
1 tin condensed milk
½ cup of lemon juice
2 egg yolks
2 egg whites
2 Tablespoons of sugar
Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue which you made by beating the 2 egg whites, adding 50ml castor sugar gradually while beating until stiff consistency. Bake at 150C for approximately 30 minutes or until meringue is golden. Serve cold.

For the original recipe click here (http://runoncoffee.blogspot.co.za/2014/10/baking-series-lemon-meringue-pie.html)
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Wholewheat Raisin Scones

A healthier alternative to the conventional scone.
Wholewheat Raisin Scones
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
175ml milk/buttermilk
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Method:
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
Wholewheat Raisin Scone

Orange Cinnamon Tea Cake

I’ve drawn a bit of baking inspiration from my previous post, HERE. I enjoyed the Coffee and Cinnamon cake combination and so decided to try a different combination with my new winter flavour friend, Cinnamon. I decided on something fruity this time around and thought an orange flavor would go really well with the warm wintery taste of cinnamon, and it does.
Orange Cinnamon Tea Cake
To make this lovely tea cake, you will need:
1 whole orange
1.5 cups cake flour
1 tsp baking powder
1 tsp bicarb of soda
3ml ground cinnamon
2 eggs
1 cup sunflower oil
1 cup milk
Place the whole orange in a small saucepan and cover with water. Boil until soft. Approximately 45min to 1 hour. While the orange is boiling, sift flour, baking powder, bicarb and cinnamon in a bowl. Add the egg, sunflower oil and milk and beat well with an electric hand beater until mixture has reached a smooth consistency. Set aside.
Once orange is soft, remove from the pot and allow to cool. Cut into large chunks with the skin on. Place into a food processor and blitz to a thick pulp. Set 1 Tbsp aside. Add the remainder of the orange pulp to the cake mixture. Combine well.
Pour cake mixture into pre-greased 20cm round, deep based cake tin and bake in a preheated oven of 160 degrees Celsius for 50min or until a skewer comes out clean.
Icing:
625ml sifted Icing sugar
50ml soft butter
50ml milk
1 Tbsp orange pulp that was set aside
Combine all ingredients for the icing until a smooth consistency. Ice cake.
Tip:
Orange Cinnamon Tea Cake
Decorate with dehydrated slices of orange. Slice orange into medium to thick rounds. Place on a baking tray and dust with granulated sugar. Dehydrate in a pre-heated oven of 140 degrees Celsius for about 1 hour or until orange rounds start to dry out and feel hard. Switch oven off and allow to cool in oven. Arrange on icing.

Cinnamon Coffee hot water sponge cake

Until now I have never baked with a combination of cinnamon and coffee. I can however understand the “meant-to-be-together” union between these two warm, wintery ingredients. Both elements exude a homely, inviting smell as they merge in the warmth of the oven. The end result is a delectable and delicious addition to an afternoon cuppa.
Cinnamon Coffee hot water sponge cake
You will need:
3 eggs separated
250ml castor sugar
375ml cake flour
1ml salt
5ml ground cinnamon
2ml ground nutmeg
30ml butter or oil
125ml strong black coffee
15ml baking powder

A lovely soft spongy cake

A lovely soft spongy cake


Icing:
625ml sifted icing sugar
50ml soft butter
2ml ground cinnamon
5ml instant coffee powder
50ml milk
Method:
Whisk egg yolks and sugar until thick and pale. Sift together salt, flour and spices. Add to egg yolk mixture and beat again. The mixture will be crumbly. Melt the butter in coffee and add to the cake mixture beating until smooth. Fold in the stiffly whisked egg whites and lastly add the baking powder. Pour into 2 x 20cm pre-greased cake tins. Bake at 180 degrees Celsius for 25 – 30 minutes or until a cake skewer comes out clean.
For the icing:
Mix all ingredients together until smooth. Once cooled completely you can proceed to ice the cake.
Thick, creamy butter icing

Thick, creamy butter icing


Hot Milk sponge cake recipe HERE

Mocha Almond Cake

Baking a cake dating back to the year I was born was quite challenging. Not only is the recipe dated back to the “ark age”, but baking blind without an image to gauge the outcome, and working in ounces and pounds (which I converted for your convenience) was testing. The cake itself is different in taste but really delicious if you like almond/marzipan flavours. With hints of coffee this recipe is truly a delectable pleasure to enjoy with your favourite cuppa. The original recipe is from Silwood Kitchen.
Mocha Almond Cake
For the cake you will need:
2 cups of cake flour
2 tsp baking powder
1tsp bicarbonate of soda
Pinch of salt
40g cocoa
2 tsp Nescafe Coffee
1 cup buttermilk
1 tsp almond essence
2 eggs
1 cup castor sugar
1 cup oil
Mocha Almond Cake
For the icing you will need:
150g Icing sugar (sifted)
75g butter
5ml coffee
15ml warm water
Combine all ingredients and mix well (smooth consistency)

Method for cake:

Sift together the flour, bicarbonate of soda, baking powder, salt, cocoa and coffee. Make a well in the centre and add the oil, buttermilk and almond essence. Beat until smooth. In a separate bowl, beat the eggs until thick and foamy. Gradually add the sugar, continue beating until very well blended. Fold egg mixture thoroughly into the batter. Pour mixture equally into 2 pre-greased 23cm round baking pans. Bake in a preheated oven at 180 degrees Celsius for 35 – 40 minutes. When cool, frost the top with icing.
Mocha Almond Cake

Mocha Almond Cake

Mocha Almond Cake

Sticky fudge and nut slices

One of my favourite recipe books which was given to me by a friend, is called The Ultimate Book of Baking. I’ve baked recipes from this book for my blog before like the Simnel Loaf (Simnel Loaf) and hot cross buns (Hot Cross Buns). Besides baking from my regular list of bakes that my family enjoy, I also like to experiment with new recipes, trying out new methods and techniques. Sometimes they work, sometimes they don’t but that’s also ok because we’re all here to learn and try new things. One of those recipes that I’ve been wanting to bake for a long time is sticky fudge and nut slices which actually is not all fudge. There is quite a thick layer of shortbread underneath the fudge which gives a nice “biscuity” flavour. I must say I also enjoy easy recipes and this particular one is very easy and not technical at all. A very tasty anytime treat. Just ask my son who devoured 3 before dinner last night.
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You will need:
Base:
185g cake flour
100g sugar
125g butter
Topping:
397g can condensed milk
60g butter
30ml golden syrup
50g pecan nuts or any nuts of your choice, coarsely chopped
Method:
Base:
Sift the flour and add the sugar. Rub in the butter until a dough is formed. Press into a greased 20 x 20cm baking pan. Bake in preheated oven at 180 degrees Celsius for 15-18 minutes. Cool slightly in the pan.
Topping:
Combine the condensed milk, butter and syrup in a heavy-based saucepan. Whisk continuously over heat for about 10 minutes or until the mixture becomes golden brown.
Remove from the heat and spread the hot mixture over the baked base. Sprinkle with nuts and press them in lightly. Refrigerate or leave to set before cutting into slices or squares.

Apple Crumble Cake

A take on the traditional Apple Crumble (recipe here), this cake is spongy and moist with a delicious spicy apple filling. Ideal for teatime, just slice, warm (optional) and serve with a huge dollop of cream.
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You will need:
200g butter
145g light brown sugar
3 extra large eggs
280g self raising flour
5ml bicarbonate of soda
250ml buttermilk
385g canned pie apples
Crumble topping:
50g cake flour
50g castor sugar
60g butter
25g desiccated coconut
5ml ground cinnamon
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Method:
Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round springform pan. Layer the apples on the top and cover with the remaining batter.
Topping:
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.

Chocolate Layer Cheesecake

Wow your guests this Easter weekend with a decadent Chocolate Layer Cheesecake which is too simple to make. Chocolate Layered Cheesecake
I’ve made this recipe before (here) but in the form of a Granadilla Cheesecake. The only change I’ve made is to divide the mixture in half before pouring into the biscuit base. Add 80ml good quality cocoa powder to half the mixture. Blend till well combined. Pour the first layer of mixture over the biscuit base and then gently (spoon if you wish) add the cocoa mixture over the top of the classic cheesecake mixture. Bake as per instructions of original recipe.
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Garnish with grated dark chocolate.

Red Velvet Cake

I must be one of a few food bloggers who don’t have a recipe on their blog for a Red Velvet Cake. That is about to change. This delicious red coloured sponge cake actually has an origin which you can read about here.
Red Velvet Cake
A few years ago I volunteered to do a recipe review for Your Family magazine which involved me baking a Red Velvet Cake from a recipe which was emailed to me by the Food Editor and then giving my views on the cake, from the baking procedure to devouring it. The cake itself turned out to be soft, spongy and moist which is exactly how I like my cake. One of the comments I made was that you don’t have to be a “star” baker to bake this cake, or any cake for that matter. Baking is about science, what you put in (accurate measurements) is what you get out.
Red Velvet Cake
Even if you don’t really enjoy baking because you’ve had flop after flop, I urge you to try this cake, or the Hot Milk Sponge Cake (recipe HERE). The instructions are easy to follow and you’ll end up with a lovely cake that will not only impress you, but your family too.
You will need:
2 Eggs
1.5 cups canola oil
1 cup buttermilk
1 Tbsp vinegar
1 tsp vanilla essence
60ml red food colouring
2.5 cups cake flour
1 Tbsp cocoa
1 tsp salt
1 tsp Bicarbonate of soda
1 tsp baking powder
2 cups sugar
Instructions:
Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed. Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with Spray and Cook) and bake on the middle rack of your oven at 180 degrees Celsius (350 Fahrenheit) for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.
Icing:
I’ve used the same icing as I did for the Hot Milk Sponge Cake which is as follows:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
Red Velvet Cake

Hot milk sponge cake

The fact that my son, on occasion, eats cake for breakfast has over time not only become quite a normal sight, but also a huge compliment to me. It means that the cakes I bake are good enough to surpass a healthy, wholesome and nutritious breakfast *tongue in cheek*.
Hot milk sponge cake
This specific cake “method” is relatively new to me. I’ve read about it, but never bothered trying it until I purchased the new Ultimate Snowflake  Collection recipe book. I am so NOT sorry that I bought the book. It has the most beautiful recipes and illustrations and I am excited to try my hand at some of them.
Hot milk sponge cake
The recipe is very simple and the end result is truly delicious and moist. Try it, you won’t be sorry.
Hot milk sponge cake
You will need:
4 extra large eggs
250g castor sugar
280g Snowflake cake flour
15ml baking powder
1ml salt
250ml milk
100g butter
5ml vanilla essence
Instructions:
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. eave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing . Use remaining icing to ice top of cake.
Icing:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.

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