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Chocolate Chambord ricotta cake with raspberries.

23 Feb

 

raspberry-ricotta-chocolate-cake

Call me late to the party but I have just discovered two ingredients that are rocking my cake baking world. Continue reading

One bowl vegan chocolate cinnamon cake

27 Oct

vegan-one-bowl-chocolate-cake

Cinnamon is one of my all time favourite flavourings for baking. It provides a classic yet distinctive taste to cakes, bickies, brownies and crumbles. Continue reading

Caramel peach cake

19 Sep

caramel-peach-cake

Do you ever look in the pantry and think, how did that get there? I did that this morning – looking for something or another I was stopped in my tracks by a behemoth of a tin of canned peaches. Why?  Continue reading

Donna Hay cheat’s lamingtons

15 Sep

donna-hay-cheats-lamingtons

Lamingtons have always called to me with their siren song of sponge cake, chocolate and coconut. Despite being an obsessive baker, I find making lamingtons to be fiddly and messy – and my poor bench is always worse for wear.

Behold – the cheat’s lamington from scratch! My goddess idol Donna Hay created this recipe and I was just about dancing in the streets when I stumbled across this easy, mess-free way to make my fav cake. Continue reading

4 ingredient sweetened condensed milk cake

5 Sep

 

sweetened condensed milk cake

Please tell me I am not the only person addicted to sweetened condensed milk? I love how rich and unctuous it is, and I adore seeing it poured out of a tin – it is so satisfyingly oozy! Continue reading

Strawberry, lemon curd and coconut loaf cake

29 Aug

strawberry, lemon curd and coconut loaf cake

I love baking loaf cakes. There is something so homely and humble about this style of cake, which lends itself to countless flavours. Continue reading

Lemon poppyseed cake recipe

18 Aug

lemon poppyseed loaf cake

After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.

We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves

This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.

I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang it back J

I dust my cake with icing sugar but feel free to top with cream cheese icing – get the recipe here: https://thehungrymum.com/2015/05/14/donna-hay-carrot-cake-with-cream-cheese-frosting/ – or your favourite citrus-scented frosting.

 GATHER:

185g diced butter at room temperature

Grated rind of one large or two smaller lemons

3 eggs

2 cups self-raising flour

¾ cup of milk

20g poppy seeds

¾ cup caster sugar

 lemon poppyseed cake - The Hungry Mum

LET’S GET TO IT:

Preheat oven to 170C. Line a large loaf pan with non-stick baking paper.

Place all ingredients, except the seeds, into the bowl of an electric mixer and blend on low speed until all combined. Increase speed until mixture is smooth. Stir in seeds with a spoon.

Scrape into pan and gently smooth the surface with a palette knife.

Bake for 45 minutes/until a skewer inserted into the centre comes out clean.

Cool in tin for 10 minutes, then remove from tin and cool cake completely on wire rack.

Dust with icing sugar before serving.

lemon poppyseed cake