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cookessentials - 2014-02-03 15:46:00

Honey Almond Cake

4 eggs
100 ml light honey
65g caster sugar
2 drops almond essence
4 tab soft butter
120g flour
150g ground almonds
2 tab caster sugar

Beat yolks, honey and 65g sugar until thick. Beat in essence, butter, flour & almonds.

Whip whites, add 2 tab sugar and whip until stiff. Fold into batter.

Pour into lined 20cm tin, bang on bench to break bubbles.

Bake 170 C 50 – 60 min.

Keeps well

Quotedavidt4 (213 ) 6:12 pm, Sat 2 Feb #5
Le Doris

19 – 20cm tin

½ c raisins
½ c Scotch whiskey
200g dark chocolate
110 g butter
3 eggs, separated
2/3 c caster sugar
3 tab flour
1 heaped tab cocoa
2/3 c ground almonds
pinch of salt

Icing: (or just dust cake with icing sugar)

75g dark chocolate
3 tab icing sugar
3 tab butter

Heat oven to 170C. Line tin. Steep raisins in whiskey.

Melt chocolate with 3 tab water and stir until smooth. Off heat add butter in small pieces until completely amalgamated.

Beat yolks with sugar until pale & creamy. Combine with chocolate.

Mix almonds, cocoa and flour and stir in, then raisins and whiskey.

Beat whites with salt until stiff, fold in. Pour into tin and bake 40 min until outside firm but centre still moist. Let stand overnight in tin.

For icing, melt chocolate, add icing sugar then butter a little at a time. Spread immediately on cake – should be quite thin. Allow to set at least 30 min.

Quotedavidt4 (213 ) 6:12 pm, Sat 2 Feb #6
Lemon and Coconut Syrup Cake

125g butter

1 cup caster sugar

4 eggs

2 cups coconut

1 cup self-raising flour



LEMON SYRUP
1 cup sugar
2/3 cup water
rind of 1 lemon

Grease a 20cm. ring tin, and line base with paper.
Cream butter and sugar together until light and fluffy, then beat in eggs one at a time, beating till all combined. Stir in coconut, then sifted flour. Spread mixture into the prepared pan, and bake in a moderately slow oven for about 45 minutes. Pour syrup over the hot cake; cool in pan. Decorate with toasted flaked coconut.



LEMON SYRUP


Combine all ingredients in a saucepan, stir over heat without boiling until the sugar is dissolved, bring to the boil, then simmer uncovered without stirring for 3 minutes. Strain before using.

Quotedavidt4 (213 ) 6:14 pm, Sat 2 Feb #7
Dundee Cake
20cm tin

100g raisins )
100g currants )
100g sultanas )
100g glace cherries ) soak overnight
100g glace peel )
3 tab whiskey )
zest & juice ½ lemon )
zest & juice ½ orange )

150g butter
150g brown sugar
3 large eggs, beaten
225g flour ) sifted
1 tsp baking powder )
2 – 3 tab milk
25g ground almonds
100g blanched almonds

1tab whiskey (x 3)

Heat oven to 160C

Cream butter & sugar, beat in eggs. Fold in flour & b.p.,milk, ground almonds, then fruit.

Spoon into tin & level top. Place blanched almonds in circles on top.

Bake 2 hours. Cool in tin 30 min, turn onto rack and cool completely. Wrap in greaseproof paper, then foil, and store in airtight tin.

Next day feed with whiskey. Repeat on day 3 & day 5. Keep further 2 weeks before cutting.

Quotedavidt4 (213 ) 6:15 pm, Sat 2 Feb #8
Tangelo & Yoghurt Cake

Syrup:

165g sugar
1 c. water
julienned zest 4 tangelos

Simmer 30 min, add juice 4 tangelos just before using and reheat to a simmer.

Cake

½ c plain flour
1 ½ tsp baking powder
200g semolina
165g caster sugar
3 eggs
200ml thick plain yoghurt (Greek style is best)
2/3 c light olive oil
rind and juice 1 tangelo

Heat oven to 190 degrees C.
Grease 20cm cake

bev00 - 2014-02-04 00:15:00

katalin2 wrote:

I don't cream butter as I love cooking/baking/entertaining but I am really busy and like to make cakes that are quick- I tasted a melt butter fruitcake recently and it was lovely. If all fails I will do the creaming thing- was hoping someone might have had a melt one.....

Use a boiled fruit cake recipe where you boil the fruit and butter together. Never fails

lcl2 - 2014-02-04 07:55:00

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cookessentials - 2014-02-04 11:19:00

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cookessentials - 2014-02-17 10:45:00

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cookessentials - 2014-03-08 11:17:00

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cookessentials - 2014-03-08 11:18:00

Time to bring it up....

valentino - 2014-03-21 21:44:00

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cookessentials - 2014-05-11 20:58:00

.

nabbed - 2014-06-29 20:01:00

cookessentials wrote:

Another long running thread, totally ruined, thank you

What does this mean ?

davidt4 - 2014-06-29 21:16:00

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cookessentials - 2014-12-03 11:07:00

Bumping..

justme27 - 2015-01-24 16:08:00

Looking for fat-free or low fat baking recipes - we made the Edmonds Overnight Pudding as a cake - just left out the 1 tsp of butter in the recipe. Baked it at 170C - it took about 40 minutes. A definite make-again.
Bran muffins fit too, and meringues, though without cream - we could fold in either nuts or coconut before baking, use them as biscuits.
Has anyone else got any baking recipes that are no-fat or low fat that they could share please?
Thanks for help.

floralsun - 2015-01-24 17:59:00

bump

sweater - 2015-01-26 22:00:00

Needs to bi in here also, lol.

Hmmm no response to my note, anyway here is the best recipe involving Chocolate, most sort after especially when still slightly warm.

You do need a Blender or be able to chop up the fruit as fine as possible, and a mixer or something to cream the butter mixture, plus a sifter to sift the flour and a ring type cake baking tin - has a hole in the centre hence Ring tin, not the basic circular cake ting.

Firstly, line the base of the tin with grease (buttering) baking paper, do this greasing all sides on tin and one side of paper with the greased side up when into the tin.
Now preheat oven to 180C (turn the oven on).
Cream 120g softened (not melted) butter and 1 heaped cup of sugar together in a bowl, mix until all looks a bit creamy looking.
Add 3 eggs, one at a time mixed into butter mix and mixed together increasing the creamy look, put to one side.
Now, finely chop an orange and a medium Mandarin Skin and all o into a food blender roughly chopped, add 1 1/4 cups of roughly chopped dates plus level teaspoon baking soda and 3/4 cup of water and blend all together in blender or finely chop all mixed well together.
In another Bowl, sift 2 1/4 ups of flour, add a pinch of salt (finger and thumb holding amount).
Now the big mix, add the three bowls together and stir well adding 1 1/2 teaspoons vanilla essence as well.

Pour the Mixture (cake batter) into the cake tin then the Chocolate part.....

I usually use those thinner Whittaker's Choc bars about 25 grams each of various flavours broken into thirds but any choc bars slabs can do. The idea is to pieces of choc about 2 to 3 cm long and place then vertical into the cake batter all around,If using different flavours, just imagine the thrill of such taste as you eat the cake. If the choc shows above the batter then just leave it and when baked just smooth it.

Into the oven and bake for at least 45 minutes possibly say about 55 minutes. A skewer is then inserted but not where the choc is to check for doneness, it should come out clean.

Cool a little then onto a wire rack or cool further and onto a serving plate remembering to check the sides is not sticking to the tin before taking out of tin.

If cake is still warm, nice served with a little bit of whipped cream. If cold then as is.

Enjoy.

valentino - 2015-05-15 09:24:00

bump for the bakers

uli - 2016-05-02 15:47:00

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deb8888 - 2016-08-06 04:46:00

also on last page - so up she goes

pixiegirl - 2017-08-02 12:37:00

Cool you're saving threads Pixie.. :-)

juliewn - 2017-08-06 23:33:00

on last page so will bump up - need to scroll in a couple of pages to start finding recipes.

mutley83 - 2018-08-04 12:26:00

bump

bev00 - 2019-07-31 22:53:00