Tag Archives: Sucrose

Mini Banana Cakes with lemon cream cheese icing

IMG_1468I have been making this banana cake recipe for years, and before I was making it my mum was. Not sure where she got this recipe, but it’s a winner :-).

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There is something quite nostalgic when you make a recipe that you grew up eating as a child, it invokes memories and feelings, it’s what we call comfort food.

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This banana cake is moist and soft the only important thing in making this recipe is make sure you have very ripe bananas, the riper the better.

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RECIPE for Banana cake:

  • 125g unsalted butter, softened
  • 165g caster sugar
  • 2 eggs
  • 2 medium bananas
  • 1 tsp vanilla
  • 260g Self Raising Flour, sifted
  • 1/2 tsp bi-carbonate soda
  • 2 Tsp milk

METHOD:

  1. Preheat oven to 180ºC
  2. Cream butter and sugar together until light and fluffy
  3. Add eggs 1 at a time beating well between each addition
  4. Mash bananas, then beat in with vanilla
  5. Fold in half the sifted flour and bicarbonate soda, add milk, then fold in remaining flour. (try not to work batter too much at this will make for a tough cake, as you over work the gluten in the flour)
  6. place batter into prepared cake pan(s) (I used mini loaf tins, but you can one big cake or cupcakes or 1 large loaf cake)
  7. bake in oven until skewer comes out clean when inserted into centre, (cooking times will vary depending on the size of your cake, the bigger the cake the longer it will take. My mini loaf cakes took about 20-25 minutes)

RECIPE lemon cream cheese icing:

  • 250g cream cheese, softened
  • 80g unsalted butter, softened
  • 2 cups pure icing sugar, sifted
  • Zest of 1 lemon, finely grated

METHOD:

  1. Cream butter and cream cheese together until soft and smooth
  2. add icing sugar and lemon zest, mix to combine
  3. spread generously on top of banana cake(s) and decorate as desired

Orange and Cardamom Syrup Cake

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A moist sweet cake bursting with citrus flavour and the undertones of the exotic cardamon spice.

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There is no arguing the natural marriage of these two flavours, a match made in heaven…..

Dress this cake with sweet fresh strawberries covered in the orange and cardamon syrup.

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Cut a generous slice and serve with vanilla cream. Mmmmmmm dessert time.

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This recipe is adapted from the cookbook; Delicious, Simply the best by Valli Little

RECIPE: 

  • 250g unsalted butter, softened
  • 220g caster sugar
  • 4 eggs
  • 50g plain flour, sifted
  • 2 tsp baking powder
  • finely grated zest and juice of 2 oranges
  • 250g fine semolina
  • 250g almond meal, pushed through a course sieve
  • 120g this Greek-style yoghurt
  • 250g punnet strawberries, halved or quartered

SYRUP

  • finely grated zest and juice of 2 oranges
  • 6 cardamon pods bruised
  • 2 cinnamon quills
  • 275g caster sugar

METHOD:

  1. Preheat oven to 170ºC and Grease a 23cm round springform pan, line the base with baking paper and lightly dust sides with flour, shaking off any excess
  2. Beat butter and sugar until thick and pale, add eggs one at a time beating well after each addition
  3. Fold in the flour and baking powder, followed by the orange zest, almond meal and semolina
  4. Add orange juice and yoghurt and stir until combined
  5. Pour into prepared pan and bake for 1 hour or until skewer comes out clean when inserted into centre
  6. cool n pan for 5 minutes
  7. Meanwhile, for syrup, place all ingredients in a saucepan with 375ml water
  8. Stir over low heat to dissolve the sugar, then simmer for 15-20 minutes until slightly thickened
  9. Prick surface of the warm cake all over with a skewer, slowly drizzle over half the syrup, then allow to cool
  10. Toss strawberries in remaining syrup, then drizzle over cake

Little Custard Tarts

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So it has been awhile since my last post…………. busy busy busy studying.

But alas I have made some time to bake, albeit that my floors are still dirty, oh well they will still be there tomorrow unfortunately………. it would be so nice if the cleaning fairies came to visit me tonight…(yeah yeah I know I’m dreaming!) Any how this post is not about my lack of time and dirty floors it is about these amazing little custard tarts I made and yes I know I may be bias as made them but truly they are amazing 🙂

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I have been studying pastry at tafe this week; puff, short, choux and sweet so with pastry fresh on my mind I though custard tarts would be a yummy sweet treat.

These yummy custard tarts can be made with both puff or sweet pastry, the puff pastry making them more of a Portuguese custard tart. You can also make one large tart or little ones I made mine in a muffin tin.

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The custard  is quite flexible as well as you can use just milk or just cream or a combination of milk and cream in what ever ratio you like, just knowing that the cream will make your custard much richer. I used 300g of cream and 100g of milk. You can also play around with the sugar making your custard to suit. So have a play around with the ratios and see what works best for you.

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RECIPE:

PASTRY

  • 190g caster sugar
  • 300g butter
  • 2.5g salt
  • 2 eggs
  • 225g bakers flour
  • 225g cake flour or plain flour

METHOD:

  1. Mix sugar, salt and butter until well blended but not creamed
  2. Add eggs one at a time mixing well between each addition
  3. Add the sifted flours and mix until dough forms
  4. Knead lightly together on bench, shape into a a oblong shape and place in fridge to rest

CUSTARD

  • 3 egg yolks
  • 115g caster sugar
  • 2 Tsp cornflour
  • 300g cream
  • 100g milk
  • 2 tsp vanilla bean paste or 1 vanilla bean spilt in 2 and seeds scraped out

METHOD:

  1. place egg yolks, sugar and cornflour into a bowl and whisk together till smooth
  2. place cream, milk and vanilla into a saucepan and bring to the bowl
  3. slowly pour boiling milk/cream into egg mixture making sure that you are stirring continuously
  4. pour mixture back into saucepan over medium heat stirring continuously until custard boils and thickens
  5. pour custard into a bowl , cover with plastic wrap pushing down onto the top of the custard to prevent a skin from forming and allow to cool
  • Preheat oven to 200º C
  • roll out pastry to 2-3mm thick using a circle cutter cut out circles the appropriate size to fit your muffin tin
  • lightly grease muffin tin and line with the pastry circles making sure to press out all the air from the edges
  • fill with the cooled custard and bake until pastry is golden and custard has set

Double chocolate chunk cookies

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CHOCOLATE, CHOCOLATE and more CHOCOLATE these cookies are chocolate heaven.

They really are to die for especially if your a chocolate lover , firm on the outside and just a little bit soft in the middle with big chunks of dark and white chocolate to bite into Mmmmmmmm…..

Perfect with a cup of coffee, tea or glass of milk. Or why not to make it a real treat and  sandwich two around some vanilla bean ice-cream for a yummy dessert.

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RECIPE:

  • 110g butter, softened
  • 3/4 cup (130g) caster sugar
  • 1 egg
  • 1 tsp vanilla extact
  • 1 cup (150g) plain flour, sifted
  • 1/4 cup cocoa powder, sifted (I used dutch cocoa)
  • 1 tsp bicarbonate soda
  • 125g dark chocolate melted
  • 140g dark chocolate, roughly chopped
  • 140g white chocolate, roughly chopped

METHOD;

  1. pre heat oven to 160ºC
  2. place butter and sugar in a bowl and beat until light and creamy
  3. add egg and vanilla and beat for a further 3-4 minutes
  4. stir through sifted flour, cocoa, bicarbonate soda and melted chocolate
  5. add chopped dark and white chocolate and stir to combine
  6. roll tablespoons of mixture into rounds, place on baking trays lined with non stick paper , allowing room to spread, flatten slightly
  7. bake for 12 minutes or until cookies are lightly browned,cool on trays

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This recipe is adapted from the cookbook ‘Donna Hay simple chocolate essentials’