Snap, Sizzle & Cook

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Archive for the tag “cinnamon”

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

Apple Crumble – a winter warmer

When I have a craving for something I will literally cause myself to go mental just thinking about it. It’s the only thought that occupies my mind at the time until that food craving has been satisfied.
Apple Crumble
Last Sunday I had that exact type of craving and thankfully it wasn’t going to be an effort to satisfy except for the 30 minute wait while said food desire was baking.
Apple Crumble
You guessed it; my Sunday hankering was for the delectable and mouth-watering, Apple Crumble.
Thankfully I had all the ingredients at hand, including the 8 apples needed to make this quick and super easy winter warmer of a dessert which is perfect for a chilly Sunday afternoon tea.

You will need:
8 Golden delicious apples
160ml sugar
30ml cake flour
10ml cinnamon
30ml butter
For the crumble:
250ml cake flour
200ml sugar
5ml cinnamon
90ml butter
Method:
Heat oven to 180 degrees Celsius. Peel apples and place in a bowl with cold water and a pinch of salt to prevent them from turning brown. Core, halve and thinly slice the apples. Place in a mixing bowl and add sugar, flour, cinnamon and melted butter. Mix well and spoon into an ovenproof dish.
For the topping, mix the flour, sugar and cinnamon in a mixing bowl. Dice butter and add. Rub butter into flour mixture until it resembles bread crumbs. Spoon on top of apples and place in oven. Bake for about 30 minutes and serve hot with whipped cream.

Traditional Bobotie

I grew up in the Cape so Bobotie is part of my staple diet.  This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s.  The dish is prepared with minced meat and topped with egg custard and then baked until set.  When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.

For this recipe, you will need the following:
1 Packet of beef mince (500g)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
Salt
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
2 eggs
150ml milk

Method:
Soak the break in 125ml milk until completely saturated.  Squeeze as much milk out of bread and mash with a fork.  Set aside.
Saute onions in butter till transparent.  Add curry powder, turmeric and cumin and fry off for 2 minutes.  Add mince and stir with a fork to remove clumps.  Add seasoning.  Remember to taste as you go along.  Add more seasoning and spices if you like.  Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes.  Taste again and adjust flavours as you prefer.  Transfer meat into an oven proof dish.

For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top.  Bake at 190 degrees Celsius for 20 minutes or until the egg has set.  Grill for 2 minutes to brown.

Sensational Sago


Sago pudding has got to be the ultimate in winter comfort desserts (well for me anyway).  It is quick and easy to make (no baking) and can be prepared in advance and stored in the fridge to be reheated later.  Served with warm custard, I could easily make a meal of it so without a doubt this pudding is sensational in every sense of the word. There are quite a few variants to making a sago pudding but this specific recipe is from here.

Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems.  It is a major staple food for the lowland peoples of New Guinea. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of “pearls”. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding.  Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

You will need:

4 cups of milk
Pinch of salt
1 Tbsp butter
2 cinnamon sticks
4 cardamom pods
2 star anise
1 cup sago
1 tin of condensed milk
1 tsp vanilla essence
2 egg yolks
60ml smooth apricot jam
Sugar to sprinkle
Custard or double thick cream to serve

Method:
Bring the milk, salt, butter, cinnamon, cardamom and star anise to a boil over medium heat.  Add the sago and stir continuously for about 20 minutes or until the sago is transparent.
Mix the condensed milk, vanilla and egg yolks together then stir through the sago mixture for 3 minutes.  Divide and spoon the apricot jam into 4 – 6 ramekins (depending on size) and top with sago pudding.  Sprinkle a layer of sugar over the pudding and caramelize with a blow torch or under a heated grill.

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