Spring brings rhubarb, and that means looking for new ways to do something with it. This recipe, rhubarb and strawberry shortcake, is popular in New Zealand. This rhubarb is home grown. INGREDIENTS 3 cups rhubarb, cut into 2-3cm pieces 1 tbsp sugar 500g strawberries 225g butter (room temperature) 1 cup sugar 2 eggs 2½ cups plain flour 2 tsp baking powder 1. Pre-heat oven to 350°F. Line a jelly roll tin with parchment, and roast […]
Is this cake kitschy? Maybe, but it’s still delicious. INGREDIENTS 2 tbsp honey 1 tbsp butter 6-7 pineapple rings (fresh or canned) 110g butter 110g superfine sugar 110g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs 1 tbsp milk (optional) 1. Heat the oven to 350°F (180°C). Grease an 8 inch (20cm) round cake tin, and line the base with parchment paper. 2. Heat the honey and 1 tbsp butter gently, […]
This weekend I baked a recipe from Brontë Aurell’s book Scandikitchen Fika & Hygge which is full of Scandinavian cakes and bakes. I got this book for Christmas, and the recipes look extremely good. The recipe was Loki’s Brownie (p.51), which has a brownie base and any sort of filling you like: nuts, dried fruit, marshmallows, chocolate bars, etc. I put in walnuts and Brazil nuts. The end result, was an exceptionally decadent brownie – which is not […]
This is a rendition on a lemon drizzle cake which uses semolina. Semolina is made from durum wheat, and is often used in making pasta, or I use it to dust the baking sheet for pizza. INGREDIENTS 125g softened unsalted butter 125g superfine sugar 2 eggs (large) 2 lemons, zested and juiced 100g semolina 60g plain flour 1 tsp baking powder 1 pinch of salt Preheat the oven to 340°F. Grease an 8-inch round pan (or […]
I needed to make a gluten free cake this week, so what better cake than a chocolate one with almonds taking the place of flour. This a essentially a Torta Caprese, although like many recipes there are a multitude of recipes out there. The Torta Caprese, is Italian and originates from the Isle of Capri. Some variants use walnuts instead of almonds, some use whole eggs instead of egg whites, and still others use melted chocolate versus grated chocolate. This […]
This beautiful lemon cake has a Mediterranean bend to it, using olive oil to complement the subtle hints of lemon. This recipe makes a 9″ diameter cake, but I am going to make it in the square tin, as I’m using it as a birthday cake. It will be filled with a layer of lemon curd, and covered with a dusting of powered sugar. INGREDIENTS 260g all-purpose flour (unbleached) 1½ tsp. baking powder 1 pinch salt […]
I used the new cake pan to bake four 6″ × 6″ carrot cakes (basically two times the recipe). I lined each compartment with parchment paper, and it seemed to work fine, with only minor leaks on two corners. Bake time? 50 minutes. Here is the result, four well baked cakes!
Whilst at Upper Canada Village we had lunch at Willard’s Hotel. For dessert I had the early Ontario Johnny cake with warm maple syrup and whipped cream. *Incredibly* good.
The origins of the carrot cake are obscure, but it likely dates back hundreds of years, to a time when sweetness were expensive and carrots contained more sugar than any other vegetable. Some things of course are just wrong – pineapple? raisins? coconut? These are OUT, they don’t belong in a carrot cake. Nuts such as walnuts, or even pecans are okay. Classically in North America icing is in the form of cream cheese frosting, but in […]