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
Tag Archives: simple
Donna Hay mini raspberry and coconut crumble loaf cakes
9 Aug
Oooh, how cute are these little cakes?! I love mini individual cakes and these little loaf cakes are a nice change from cupcakes – and they are a smidge more sophisticated, too..
These mini raspberry and coconut crumble loaf cakes super easy to make using store cupboards so you can whip these up in no time at all. Because it is a Donna Hay recipe it is all simple technique with great results. Continue reading
Blueberry & polenta cupcakes
16 Jan
I am the sort of person who gets so excited when they see a new or unusual baking recipe that I will rush out to buy any ingredient that I don’t have in the cupboard. Usually by the time said ingredient is stored in the pantry I have a new ‘must bake’ recipe and that item that I simply had to have ends up languishing, unloved, in the back of the pantry.
Sometimes fate intervenes and the same ingredient pops up again and I dust off said item, preheat the oven and get cracking. Continue reading
Apple surprise bundt cake
8 Jul
It will come as no surprise to Hungry Mum devotees that I adore bundts. In fact you may be heartily sick of me posting about these cakes but I just can’t get enough of their buttery goodness. Continue reading
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
Chocolate peanut butter brownies – perfect for Christmas Day
11 Dec
Chocolate and peanut butter is always a winning combo and makes a perfect foil to all that fruit cake’n’pud traditionally offered around the Christmas table.
This easy-peasy brownie would also make a fab addition to any Christmas parties or festive barbecues. You’ve probably got all six ingredients in your kitchen so why not make a pan of this right now? You will thank me later…
The recipe was found on BBC Good Food’s site, a fabulous place to while away the hours. I added some roasted, salted peanuts on top and boy did it make this sweet sing.
GATHER:
225g crunchy peanut butter
200g dark chocolate, broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour
handful roasted, salted peanuts
handful dark chocolate drops
LET’S GET TO IT:
Preheat oven to 180C and grease and line a 20cm pan with non-stick baking paper.
Melt peanut butter, chocolate and sugar in a pan over low heat, stirring occasionally, until the sugar has just about melted.
Turn off heat and use a wooden spoon to beat in the eggs one by one then stir in the flour.
When everything is mixed in pour into tin, then dot the peanuts and dark chocolate drops on top.
Bake 25-30 minutes, until top is firm but inside still fudgy.
Cool and cut into squares.
Dark chocolate lace cookie biscuits
7 May
I’ve come across these biscuits before with different names but I think the genius cooks at The Australian Women’s Weekly have bestowed upon these sweet morsels the best name: chocolate lace crisps. Once again this recipe is from their bible Bake.
I’ve made these many times and despite not having an overly sweet tooth I adore them. According to the notes I’ve scrawled in my cook book I first made them for a mother’s day picnic in 2010 and I made them recently for another picnic that was called off [due to bad weather]. In fact I love them so much that they are used as my WordPress image.
These are so delicious due to the dark chocolate so make sure you don’t use nasty compound stuff or they won’t taste anywhere near as good.
GATHER:
100g chopped dark chocolate
80g butter, diced
1 egg
¾ cup caster sugar [or even a smidge less]
1 cup plain flour, sifted
2 tablespoons cocoa powder
¼ teaspoon bicarb of soda
¼ cup sifted icing sugar
LET’S GET TO IT:
Place chocolate and butter in a medium sized pan and melt over a very low heat until glossy and smooth.
Remove from heat, allow to cool for about five minutes, then stir in sugar, cocoa, flour, soda and egg.
Place in fridge for 10-15 minutes or until mix is firm enough to handle.
Heat oven to 180C and line two baking sheets with baking paper.
Place icing sugar on a small plate.
Make a ball [about the size of a golf ball] with mixture, roll in icing sugar and place on baking tray.
Bake 12-15 minutes and cool on trays.
Easy raspberry butter cake
4 May
Once again my trusty AWW bible, Bake, has provided me with a delicious, easy, can’t-stuff-it-up cake. I present the buttery and moreish raspberry butter cake that can be made with fresh or frozen berries [I always use frozen but never defrost them before use].
Thank you to the wonderfully wonderful Anna Warr for the gorgeous photos [http://www.facebook.com/AnnaWarrPhotography]
GATHER:
125g diced butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
3/4 cup raspberries
LET’S GET TO IT:
Preheat oven to 180C and grease and line a round 20cm cake tin.
Butter butter and sugar in bowl of electric mixer until light and fluffy and then beat in eggs one at a time.
Stir in milk and flour in two batches.
Fold in 1/4 cup raspeberries.
Spread 3/4 of cake mix into pan and sprinkle with remaining berries then spread remainder of batter over the top.
Bake for between 45-60 mins [depending on oven]. Stand cake in pan 5 minutes, turn top side up onto wire rcak.
When cold sprinkle with sifted icing sugar and decorate with a few extra berries.
Easy passionfruit melting moments
19 Apr
Is there a more melt-in-the-mouth creation than the melting moment? Buttery. Light. Scrumptious. Swoonworthy. These creations are always a hit and if you were to package them up in a pretty box and give to someone close to your heart they would be very appreciative, I’m sure. You can omit the passionfruit from the icing if it doesn’t float your boat and they will still be gorgeous. Continue reading
Chocolate ginger cupcakes with rich chocolate glaze
16 Apr
This recipe is from a book called [take a deep breath] Green & Black’s Organic Ultimate Chocolate Recipes The New Collection. The recipe is ‘the Hummingbird Bakery’s ginger chocolate cupcakes’ and I made these for my mum at Easter, who adores choc ginger.
GATHER:
100g plain flour
1/2 tablespoon baking powder
140g caster sugar
20g cocoa powder, sifted
40g butter at room temperature
100mL full at milk
1 egg
1 heaped teaspoon powdered ginger
LET’S GET TO IT:
Preheat oven to 170C and line cupcake pan with wrappers. I used a muffin pan and made larger sized cakes.
In an electric mixer combine butter, sugar, flour, baking powder, ginger and cocoa until all mixed together.
Combine milk and egg in a jug, whisk and add to the mixture in two lots. Mix until everything is combined.
Fill wrappers two thirds full and bake for 15-ish mins [for small sized cupcakes] to 20-ish [muffin size].
Remove to wire rack to cool completely.
The book had a choc/ginger icing combination but I used my go to, fool-proof Donna Hay chocolate glaze recipe: mix 1/2 cup of cream with 150g dark chocolate in a small pan. Stir over low heat until melted and smooth. Remove from heat; allow to stand 10 mins until thickened. Pour over a well chiled ckae and tap to remove air bubbles. I usually have a container of this in the fridge and use it for ice cream topping [a few seconds in the microwave makes it gooey and warm], icing for cakes and slices, and eaten by the spoonful… it is good just to have on hand…
I decorated mine with little edible silver balls because they are pretty. Ginger crystals would have been the logical decoration.
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