Chocolate, coconut and lemon bars

Preparation Time

30 minutes

Cooking Time

30 minutes

Ingredients (serves 8)

220g cold unsalted butter
120g (1 2/3 cups) shredded coconut, plus extra, to decorate
200g (1 1/4 cups) icing sugar
50g (1/3 cup) self-raising flour
2 lemons, zested, juiced
1/2 tsp vanilla bean paste or extract
6 egg whites
4 egg yolks
75g (1/3 cup) caster sugar
100g dark chocolate (70% cocoa solids), chopped

Method

1. Preheat oven to 180C. Grease an 8-hole, 6cm x 9cm mini loaf pan and line bases with baking paper.
Melt 150g butter in a small pan over low heat. Place coconut in a large bowl. Sift over icing sugar, flour and 1/4 tsp salt. Stir in zest, vanilla, melted butter and egg whites until just combined.
2. Spoon batter into lined pan and bake for 25 minutes or until bars are golden and spring back when lightly pressed. Immediately run a small knife around each bar, then carefully ease them out of the pan. Transfer to a wire rack to cool.
3. Meanwhile, to make lemon curd, place egg yolks and caster sugar in a bowl and whisk until combined.
4. Add lemon juice and whisk until incorporated. Fill a saucepan one-third full with water and bring to a simmer over low–medium heat. Place bowl over the pan and whisk continuously for 5 minutes or until the mixture thickens to the consistency of double cream. Whisk in 50g finely chopped butter until melted, then chill for 2 hours to firm. Makes 1 1/4 cups.
5. Place chocolate and remaining 20g chopped butter in a small heatproof bowl, then place bowl over a saucepan of gently simmering water. Stir until melted and smooth.
6. To assemble, cut coconut bars in half horizontally. Spread with lemon curd, then sandwich bars. Spread chocolate on top and decorate with extra coconut. Chill for 5 minutes to firm chocolate.

Ice-cream filled profiteroles with chocolate sauce

Cooking Time

70 minutes

Makes

38

Ingredients

38 small scoops vanilla ice-cream
Basic choux pastry
60g butter, chopped
2/3 cup plain flour
3 eggs, lightly beaten
Chocolate sauce
180g block dark chocolate, chopped
1/2 cup pure cream

Method

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Spoon 2 level teaspoons dough onto prepared tray to form a mound. Repeat with remaining dough, 5cm apart on trays. Brush with reserved egg.
Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
Make chocolate sauce Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
Sandwich profiteroles with ice-cream. Drizzle with chocolate sauce. Serve.
Notes
This choux pastry recipe is best made on day of serving.

Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.

New York baked cheesecake

Cooking Time

75 minutes

Ingredients (serves 12)

250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve

Method

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
Notes
Cooking class: Preparing the base: Pour the biscuit mixture into prepared pan. Press 1/3 of the mixture on the base and the remaining mixture up the sides of the pan, leaving a 2cm gap. Using the base of a glass, press over base and sides to firm the crumb.

Baked cheesecake with roasted rhubarb

Preparation Time

30 minutes

Cooking Time

80 minutes

Ingredients (serves 12)

250g pkt granita biscuits, coarsely broken
100g butternut biscuits, coarsely broken
200g butter, melted
500g cream cheese, softened
300g ctn sour cream
1/2 cup (100g) caster sugar
180g pkt white chocolate, chopped
2 eggs
2 teaspoons finely grated orange rind

Roasted rhubarb

2 bunches rhubarb
1 cup (200g) caster sugar
1/2 cup (125ml) water
1/2 cup (125ml) orange juice
1 vanilla bean, split
3 cardamom pods, bruised

Method

Line the base of a 20cm (top measurement) springform pan with baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.
Meanwhile, to make the roasted rhubarb, preheat oven to 160C. Use a sharp knife to cut the rhubarb on the angle into 5cm lengths. Place in a roasting pan. Sprinkle the sugar over the rhubarb. Add the water, orange juice, vanilla bean and cardamom. Roast in preheated oven, gently turning once, for 20 minutes or until rhubarb is tender by still holds its shape. Remove from heat. Transfer the rhubarb to a bowl. Place the syrup in a medium saucepan over medium heat. Cook for 5-10 minutes or until syrup thickens. Drizzle over the rhubarb. Place in the fridge to cool completely.
Place the cream cheese, sour cream and sugar in the bowl of a food processor and process until mixture is smooth. Add the white chocolate, eggs and orange rind and process until just combined.
Place the prepared biscuit base on an oven tray. Pour the filling into the base. Bake in preheated oven for 1 hour or until just set. Turn off the oven and leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Loosely cover with plastic wrap and place in the fridge to chill.
Place the cheesecake on a serving plate. Top with rhubarb and any extra syrup. Serve immediately.

Lemon meringue pie

Preparation Time

-20 minutes

Cooking Time

-60 minutes

Ingredients (serves 8)

-225g (1 1/2 cups) plain flour
-55g (1/2 cup) almond meal
-60g (1/3 cup) icing sugar mixture
-125g chilled butter, chopped
-1 egg yolk

Lemon filling

-5 eggs, lightly whisked
-300ml thin cream
-155g (3/4 cup) caster sugar
-1 tbs finely grated lemon rind
-125ml (1/2 cup) fresh lemon juice

Meringue

-3 egg whites
-100g (1/2 cup) caster sugar

Method

To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Chocolate Mint Candies Cookies

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Molasses Sugar Cookies

Ingredients

1 1/2 cups shortening

2 cups white sugar

1/2 cup molasses

2 eggs

4 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon salt

Directions

Melt the shortening in a large pan on the stove, and cool.

Add sugar, eggs, and molasses, beat well.

In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.

Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.

Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Apple Pie

   

Ingredients:

Pastry for 2 crusts (recipe below)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 Tablespoons butter 

1 egg yolk

1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Pudding Poke Cake

Ingredients

1 (18.25 ounce) package yellow cake mix

2 (3.9 ounce) packages instant chocolate pudding mix

1 cup confectioners' sugar

4 cups milk

Directions

Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.

Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Footnotes

Variations

Yellow cake or white cake with butterscotch, pistachio, banana, coconut or vanilla pudding. Chocolate cake with chocolate, vanilla, or coconut pudding.

Blueberry-Lemon Pound Cake

Ingredients

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Coca-Cola Cake

Coca-Cola Cake

Cake
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup butter
3 tbsp unsweetened cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 1/2 cups mini marshmallows

Glaze
1/4 cup butter
6 tbsp Coca-Cola
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 1/4 cup roasted and salted pecans, chopped

Preheat the oven to 350F. Lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda and salt.
In a medium-sized, microwave safe bowl, butter. Whisk cocoa powder in to hot butter. When smooth, stir in Coca-Cola. Allow to cool. Whisk in eggs, buttermilk and vanilla extract. Pour into flour mixture and stir until well combined and no streaks of flour remain. Stir in mini marshmallows.
Pour into prepared pan. Marshmallows may float to the top.
Bake for 35-40 minutes, or until cake springs back when lightly pressed.

While cake bakes, prepare the glaze. Combine butter, Coke and vanilla in a medium saucepan. Bring to a boil, then remove from heat. Whisk in confectioners sugar until smooth, then stir in the pecans. Pour glaze all over cake when it comes out of the oven.
Allow cake to cool before slicing.

Makes 24 servings.

Peach Cake Recipe

Ingredients:

4 eggs

2 cups granulated sugar                                                                      
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 teaspoons vanilla extract
2 cups sliced fresh or frozen peaches
1/2 cup chopped pecans, optional
1/4 cup granulated sugar
2 teaspoons cinnamon
powdered sugar
Preparation:

Preheat oven to 350°. Beat eggs well; add 2 cups sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon. Pour about one-third of the batter into a greased, and floured tube pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer. Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar.

Basic Cake Making with Photos

Step One - Basic Cake Making - Prepare the Pans


Just follow these simple instructions to take the worry out of baking a basic layer cake.

Begin by preparing your cake pans. Grease and flour them.

Next preheat the oven to the temperature as directed in the recipe.


Step Two - Basic Cake Making - Melting Chocolate or Other Ingredient Preparation

It's important to have all of the ingredients prepared prior to making the batter. As this cake batter recipe called for melted chocolate, I happened to use the microwave. There are several ways to melt chocolate.


Step Three - Basic Cake Making - Mix the Dry Ingredients

So the cake will rise evenly, it's important to completely mix the dry ingredients. I prefer to use a wire whisk to combine the flour with the levening agents.


Step Four - Basic Cake Making - Cream Butter and Sugar

Start with room temperature butter. Beat it until creamy. Slowly add the sugar while mixing, if possible. If it's not possible to add while mixing, add some of the sugar at a time and then mix.


Step Five - Basic Cake Making - Add the Eggs

Add the eggs, one at a time.


Step Six - Basic Cake Making - Add the Chocolate

With this recipe, this is when the chocolate is added. Be sure to mix it completely.

Other recipes may dictate different times to add the chocolate or other ingredients.


Step Seven - Basic Cake Making - Add Flour and Milk

Add the flour with the milk alternately. Some recipes just add the milk at the end.


Step Eight - Basic Cake Making - Put Batter in Pans

Carefully divide the batter between 2 pans. Gently tap the pans on the counter to even tops. If necessary, use a spatula to smooth tops prior to baking.


Step Nine - Basic Cake Making - Bake and Cool Cakes

Bake the cakes according to the recipe directions. Remove from oven and cool on rack for 10 minutes or how directed in recipe. Remove from pans and cool completely on wire racks before frosting cake. Make sure the top layer's top is not top down on the rack. Otherwise, there will be grid lines on the top of the cake.


Step Ten - Basic Cake Making - The Finished Product

Once the cakes are completely cool, it's time to frost them.

Banana cake with cream cheese frosting

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

Melted butter, to grease
125g butter, at room temperature
315g (1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
2 eggs
1 tsp vanilla extract
100ml buttermilk
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1 banana, extra, to decorate
Fresh lemon juice, to brush
Cream cheese frosting
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
230g (1 1/2 cups) icing sugar mixture
1 1/2 tsp buttermilk

Method

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.
Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.

Notes

Freezing tip: At the end of step 3, wrap the cake in two layers of plastic wrap, then in foil. Label, date and freeze for up to four months. Thaw overnight at room temperature. Continue from step 4.

Chocolate-Almond Upside-Down Cake

 Ingredients

For The Caramel Topping

6 tablespoons unsalted butter, melted, plus more for pan

3/4 cup packed light-brown sugar

1/4 cup honey

1 1/4 cups sliced or slivered almonds, lightly toasted

For The Cake

1 1/4 cups cake flour (not self rising)

1/2 cup cocoa powder, preferably Dutch-processed

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

3 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

Directions

Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

Preheat oven to 350 degrees.

Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

Cream Cheese Coffee Cake

Ingredients

2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream

1/2 cup finely chopped walnuts
2 tablespoons white sugar
1/2 teaspoon ground cinnamon


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

Cake Batter

Cake Batter:

-4 large egg yolks

-1 cup (100 grams) sifted cake flour

-1 teaspoon baking powder

-1/8 teaspoon salt

-1/2 cup (1 stick) (114 grams)  unsalted butter

-1/2 cup (100 grams) granulated white sugar

-1 teaspoon pure vanilla extract

-1/4 cup (60 ml) milk

-Meringue Layer:

-4 large egg whites

-1/4 teaspoon cream of tartar

-1/3 cup (65 grams) granulated white sugar

-1/2 teaspoon pure vanilla extract

Topping:

-1 cup (240 ml) heavy whipping cream

-1 - 2 tablespoons (14 - 28 grams) granulated white sugar

-1 pound (454 grams) fresh strawberries, cut into bite sized pieces

Confectioners Sugar (powdered or icing) for dusting top of cake


Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.

Strawberry Soup

Strawberry Soup:

-1 pound (454 grams) fresh strawberries

-1/4 cup (60 ml) light corn syrup

-1/4 cup (50 grams) granulated white sugar, or to taste

-1/4 - 1/2 cup plain yogurt, sour cream, or creme fraiche, or to taste

-1/2 - 1 cup (120 - 240 ml) milk or cream, or to taste

-1 - 2 tablespoons fresh lime or lemon juice, or to taste (optional)

Garnish:
-Softly Whipped Cream



Strawberry Soup: Preheat your oven to 300 degrees F (150 degrees C).

Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a baking sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor. Process until the strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and process until combined. Adjust the ingredients to taste. If not serving immediately, cover and refrigerate.

Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream.

Makes 2-3 servings.

Lamington roll

Preparation Time
20 minutes

Cooking Time
15 minutes

Ingredients (serves 6)
3 eggs
1/2 cup (100g) caster sugar
2/3 cup (100g) self-raising flour
1 tbs cornflour
Desiccated coconut, to sprinkle
1 cup (250ml) thickened cream
1 tbs icing sugar mixture
1/4 cup (90g) raspberry jam
1 1/2 cups (100g) shredded coconut
Chocolate icing
1 1/2 cups (230g) icing sugar mixture
1/2 cup (50g) cocoa powder
20g butter
1/3 cup (80ml) milk


Method
Preheat oven to 200°C. Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.
Use an electric mixer to whisk eggs until thick and pale. Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves. Sift flour and cornflour over egg mixture and gently fold until just combined. Pour into prepared pan; smooth surface. Bake for 10 minutes or until sponge is dry to the touch. Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut. Turn hot cake out onto paper. Remove lining; gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.
Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.
To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll. Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.

Family chocolate cake

Preparation Time
25 minutes

Cooking Time
45 minutes

Ingredients (serves 12)
200g dark chocolate, coarsely chopped
200g butter, softened
1 cup (200g) brown sugar


Method
Preheat oven to 180°C. Grease and line the base and sides of an 18cm square cake pan.
Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted. Set aside for 5 minutes to cool slightly.
Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add chocolate and beat.
Add flour, cocoa powder, baking powder and bicarbonate of soda and stir until just combined. Add buttermilk and stir to combine. Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
To make frosting, place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted and smooth. Remove from heat. Add icing sugar and stir well. Set aside for 30 minutes or until icing is firm, then use a wooden spoon to beat until smooth. Spread over the top of the cake. Serve or store in an airtight container for up to two days.

3 eggs, at room temperature
1 1/2 cups (225g) plain flour
1/4 cup (30g) Dutch cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup (125ml) buttermilk
Chocolate frosting
200g dark chocolate, chopped
125g butter, chopped
1/2 cup (80g) icing sugar mixture, sifted

Chocolate Torte: Our version of "Sachertorte"

Chocolate Torte:
Our version of "Sachertorte"
Yield: 12 servings. The original recipe for the world famous Austrian torte "Sachertorte" is a secret. However, a number of copycat recipes have been published. Our recipe gives a cake similar to the velvety cake you can have at Hotel Sacher in Vienna. Please note that the cake should be assembled 1-2 days before serving to become moist.

Ingredients


4 oz (120 g) semisweet dark chocolate (40-50% cocoa)
5 eggs
¾ cup (165 g) sugar
½ cup (1.2 dl) vegetable oil
1 cup (2.4 dl or 110 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons (0.45 dl) water

Ingredients for Glace and Frosting
12 oz (350 g) apricot jam
2 tablespoons butter

7 oz (200 g) semisweet dark chocolate (40-50% cocoa)


Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour.
Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).
Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing.
In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.
Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula.
Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.
Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.
Use half of the jam to sandwich the two layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.
Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water).
Let the mixture cool to room temperature, and spread it evenly over the torte.
Place the torte in the refrigerator to harden the frosting.