Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Baking powder”

Black Cherry Yoghurt Cake

I got this recipe when I tuned into the popular SABC 3 Expresso Breakfast Show this morning.  It is so easy and versatile, you can use any flavoured yoghurt you wish and the easiest part is you measure all your ingredients using the 175ml yoghurt cup that your yoghurt came in.  I was so excited when I tried it myself after watching the show that I couldn’t resist sharing it with you on my blog.  You have to try it because it’s delicious, the ingredients are on hand and there’s minimal washing up.  YAY!!!  You can log on HERE to view the original recipe from the show.
Black Cherry Yoghurt Cake
You will need:
175ml yoghurt (any flavour – I used Black Cherry)
1 cup (the yoghurt cup) of oil
dash of vanilla essence
2 yoghurt cups of castor sugar
3 eggs
3 yoghurt cups of flour (I used cake flour – If you use self raising flour leave out the baking powder)
2 tsp. baking powder
Black Cherry Yoghurt Cake
Method:
Mix all ingredients together until batter is smooth. Preheat oven to 180 degrees Celsius. Transfer mixture into a greased ringed baking dish or whatever cake tin you have and bake for 1 hour or until a cake tester comes out clean.
You can top with the same flavoured yoghurt once cooled as I did or you can make a yoghurt frosting by mixing 3 yoghurt cups of icing sugar with half a cup of flavoured yoghurt and just drizzle over the top (see original recipe). Enjoy with a lovely cup of tea.

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Hummingbird Muffins

My husband is a keen runner.  In fact he has been running for most of his life.  With running comes fitness, dedication, motivation and of course healthy eating.  I do try and produce healthy meals most of the time using fresh produce.  I can’t deal with processed food and canned this and bagged that and mass produced “dinner packs” that one just pops in the microwave.  While I might be a cake and bread addict, ok carbohydrate addict (anything pastry, bread, cake goes) and the fact that I bake a lot, our lunch and dinner meals are wholesome, nutritious and healthy.

My husband buys the Runner’s World magazine every month which features tasty,  nutritious meals, snacks and bakes which are all conducive to an athlete’s diet and which should be conducive to a non athlete or inactive person too so if you are in the latter category , don’t be put off, you too can eat like a “gold medalist”.


On paging through the August 2013 issue of Runner’s World, hubby showed me a recipe that really caught his eye and being the coffee and muffin person that he is, lo and behold, a recipe for beautiful nutty, fruity, golden muffins.  I did promise him that I would make them but as usual, “busyness” got in the way.  This morning, that recipe was lying open on the dining room table and I knew, Hummingbird Muffins were being baked, with or without me.  I got cracking and about an hour later delicious muffins were served with our coffee.

This recipe is by Gesine Bullock-Prado who is a Pastry chef, contributing food editor for Runner’s World Magazine, recipe book author and half-marathoner.

For the muffins:
1 cup of light brown or white sugar
1/3 cup of honey
2 large eggs
1/4 cup oil
1/2 cup of unsweetened apple sauce
1/2 cup of crushed, drained pineapple
2 banana’s (mashed)
1 tsp vanilla essence
375ml flour
1 tsp each of salt and baking powder
1/2 tsp each of bicarb and cinnamon
4 Tbsp Vanilla Whey protein powder (I used USN)
1/2 cup of chopped pecan nuts

For the crumble:
1/2 cup unprocessed oats
1/4 cup finely chopped pecans
2 Tbsp honey
1 Tbsp butter (melted)
2 Tbsp brown sugar
pinch of salt
1 Tbsp flour

Method:
Preheat oven to 180 degrees Celsius. Combine sugar and honey in a large bowl, microwave on high for 45 seconds and stir. When cooled, whisk in eggs one at a time until combined. Add oil and applesauce. Whisk. Add fruits and vanilla. Whisk until smooth. Set aside. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, protein powder and pecans. Add to wet ingredients and stir until combined. Prep two muffin trays with non-stick spray. Fill each cup 3/4 full. Mix crumble ingredients in a bowl and sprinkle on top of each muffin. Bake for 15 – 20 minutes.

Cappuccino Muffins with dark chocolate chips


Muffins come in a vast array of flavours, flavour combinations as well as sizes.  The wide variety makes it so hard to choose which ones to buy that suppliers have packaged mixed trays to give the buyer a delicious assortment.  Muffins have become such a convenient member of the bread family that having a snack with coffee is hassle-free.  I personally prefer to make my own muffins, not only because it’s cheaper, but I can make in bulk, freeze and have them on hand anytime.  I recently tried this recipe which I found in one of my recipe books, “The Ultimate book of baking” (written by Heilie Pienaar) and they are truly delicious and very easy to make.

You will need:
500ml cake flour
15ml baking powder
5ml bicarb of soda
2ml salt
15ml instant coffee powder
2ml cinnamon
80ml sugar
125g dark chocolate chips
1 extra large egg
125g butter (melted)
375ml buttermilk
2ml vanilla essence
Extra chocolate chips for topping

Method:
Sift the flour, baking powder, bicarb, salt, coffee powder and cinnamon together.  Add the sugar and chocolate and mix well.
In another bowl, whisk the egg, melted butter, buttermilk and essence together.  Add to the flour mixture and mix lightly with a whisk or spoon until just combined.  Spoon into greased muffin pans filling each to two-thirds full.  Sprinkle chopped chocolate on top and bake in a pre-heated oven at 190 degrees Celsius for 15 – 20 minutes.  Turn out onto a wire rack to cool.

Variation:
Omit the coffee powder and add 60ml cocoa powder to the dry ingredients.

Banana Bread Cake with Peanut Butter Frosting


My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

Boiled Orange Cake

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task. 
Crunchy Orange Cake (3)
A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.

Ingredients:
3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Method:
Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.

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