Tag Archives: one bowl

One bowl Mexican chocolate cake

20 Jan


When I told Miss5 that I was baking a Mexican chocolate cake she asked if it had tacos and beans in it. No, it doesn’t, but it does have one helluva kick. This comes courtesy of some spice that transform the sometimes overly sweet flavour of chocolate cake into a cake for grown-ups. I found the recipe on food.com and tweaked it. Continue reading

Simple one bowl caramalised apple cake

1 Nov


The sad, neglected apples sitting unloved in the fruit bowl were never going to get eaten. They looked so shiny, so full of hope in the greengrocers. By the time they had completed the journey home and been relegated to the big purple ceramic fruit bowl they had begun to lose their lustre. A cake would turn these lovelies into something befitting their sweet taste. Continue reading

Magic one bowl baked custard tart – easy & delicious

16 Jun

Image This fabulous baked custard tart was one of those recipes I stumbled across and just *knew* it would be in my baking future. It comes courtesy of the No Pinning Allowed blog, who named it Belgian Flan, a much more alluring name. If you want to see the original it is here: http://nopinningallowed.wordpress.com/2012/06/08/recipe-belgian-flan/ Continue reading

Fast golden caramel bundt cake

27 Mar

This blog should rightly be called The Hungry Mum Who Bakes Quick & Easy Cakes. Yes I’m hungry and yes, I’m impatient, dammit! I want cake and I want it now. Often the baking urge arrives right in the middle of cactus hour or trying to put the kids to bed so I need a no-fuss recipe that can be bunged into the oven.

This caramel cake recipe, courtesy of the kitchen goddess at the Australian Women’s Weekly & their book ‘Quick Mix Cakes’, is so quick and simple. Baking it in a bundt tin & dusting with copious amounts  of icing sugar makes it look fancy with all the faffing around of icing.

These beautiful photos were taken by Anna Warr [annawarr.com], a photographer who has an eye for detail & patience by the kilo…


185g softened butter, cubed

1/2 soft brown sugar

2 eggs

1 1/2 cups self-raising flour

1/2 cup plain flour

1/2 cup golden syrup

3/4 cup milk


Grease a Bundt tin, ensuring you get into all the crevices.

Preheat oven to 170C.

Place all ingredients into a bowl of electric mixer and mix on low speed until everything is combined.

Increase speed to medium and beat until there are no lumps and the colour has changed.

Dollop mixture into pan and using a spatula, gently smoosh batter up the sides so it reaches into all the crevices of your pan.

Bake 40-ish mins/until a skewer comes out clean. You may need to cook a little longer depending on your oven.

Cool in pan 10 minutes before turning onto wire rack to cool.

When cold dust with icing sugar.