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Cake

In Cake, Recipe on
August 11, 2017

Red Velvet Cake

I can’t really say that I like red velvet cake- to be honest I really don’t understand the hype about a plain cake that is coloured bright red- but each to their own! Most of the cakes I make aren’t really for myself, so given how popular it is, I it was only a matter of time before a request would come up, so I needed a good recipe to have under my belt.

Whilst most recipes are a similar formulation made up of your usual cake candidates- flour, eggs, sugar, butter and of course red food colouring- I have settled for an oil based recipe rather than a butter one….. because a whole block of butter for the buttercream icing is really way more saturated fat than one needs in a serving (those who have followed this blog for a while will know I’m not particularly fond of working with too much butter!).

I’m a bit skeptical when it comes to ‘dump everything in a bowl and mix’ recipes as I haven’t had huge success with these recipes in the past, but I’m pleased to report this one worked a treat. It was a simple five minute job to whip up and the cake went down well with the family, who also aren’t red velvet fans either! I’ve added a bit of cocoa to the recipe to give it a bit of flavour, but leaving out the cocoa will give you brighter shade of red, if that’s what you’re after.


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In Cake, Recipe on
April 6, 2017

Custard Chiffon Cake v2

It’s not often that I make a recipe more than once of twice, and even less often that I post the same recipe twice on this blog, but this Custard Chiffon Cake is so good it really deserves a second mention. I’ve gone on about how much I love this before and it has since become a family favourite, a simple cake I can whip up relatively quickly which doesn’t need any icing or any decorating- it tastes best by itself.

The only thing I hate it having to wait for it to cool before I can take it out of the tin!

Custard Chiffon Cake

Custard Chiffon Cake

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In Cake, Recipe on
January 23, 2017

Cakes of 2016

As I mentioned in my first post this year, as much as I want to introduce a bit of nutrition onto this blog, I will still be posting some sweet treats. Because yes, they can be had- in moderation.

And because we really struggle to finish full sized cakes between our family of four, I find birthdays a great excuse to bake cake without having to worry about how I’m going to finish it off!

2016 was a bit of an exciting year for me, in that I think I’ve finally started to get the hang of decorating cakes. Not to a professional level by any means, but for the first time in my life, I achieved straight and slightly smooth sides on a cake and I could almost get away with saying that these cakes were purchased and not homemade. Almost.

These were originally going to be a separate post each, but it’s 2017 now and it’ll probably be 2018 by the time I get around to writing about each individually, so here’s a little bit of indulgence in one post!

My coconut lemon cake was the first of attempts and far from perfect. The butter cream curdled multiple times on me and I had to use chocolate everywhere to cover the cracks but it was definitely a good learning experience. The combination of the coconut poke cake layers and lemon curd filling were deliciously good match, although much too sweet.


I thought I’d try  something similar, this time with chocolate cake (which tends to have less of a failure rate for me) along with a chocolate drip not because it’s popular these days, but because it covers all the boo-boos. That, and everyone likes chocolate cake right?

I used my current favourite chocolate cake recipe, filled it with chocolate crémeux, and iced with coffee swiss meringue buttercream to make a decadent mocha drip cake. We only got through half the cake because it was much larger than I thought it’d be, but it was definitely a winner.

Because we struggled to finish a 20cm cake between 12 people, I thought I’d start downsizing to 14cm for my white chocolate vanilla cake, which I made with my trusty sour cream pound cake recipe for the cake layers and iced with whipped white chocolate ganache, which I found much more difficult to work with than my usually dark choc ganache. I really liked the watercolour effect for the icing, it really gives it the ‘wow’ factor, although the drip wasn’t as thick as I had hoped.

And lucky last, and quite a different cake for me, a vegan chocolate cake, using a recipe I had bookmarked about 7 years ago. It was rather challenging because of the limitations for the ingredients I could use. I had considered playing around with aquafaba but wasn’t sure if that would turn into a complete disaster, so I played it safe and covered the cake in Nuttelex buttercream and a dark chocolate drip. The chocolate cake turned out surprisingly well, although not quite as nice as my usual recipe. I probably won’t be turning to vegan baking any time soon but it was definitely a fun experience!

And that’s a wrap for 2016- here’s to more exciting and delectable cakes for 2017!

In Cake, Recipe on
November 30, 2016

Chocolate Beetroot Cake

As I mentioned in my last post, I’ve only posted one cake recipe the whole year, so seeing as we are heading towards the end of the year, I thought it’d only be fitting that I start posting a couple more!

It’s not that I haven’t been baking at all, it’s just that it hasn’t been very often and not often successful. Surely no one wants to the cakes I burnt from when I accidentally turned the oven on to the ‘grill’ function instead of ‘bake’. I’m not even joking- it’s happened three times this year!

I tend to experiment quite a bit in the kitchen, and I love trying new recipes, new techniques, new ingredients etc etc. And because of the sheer volume of recipes I’ve bookmarked to try, I don’t tend to go back to recipes unless they’re really special and even then, it’s not often that I will reuse recipes. As a result, recipes that have been a hit in the family do get forgotten over time, and it’s not until I’m re-reading some of my older posts that I remember how good that particular recipe tasted.

This chocolate beetroot cake is one of the few that we’ve never forgotten as I have made over and over again, being my go to chocolate cake recipe. We don’t ever use beetroot in our cooking but we always have a few tins of beetroot in the pantry just for this particular recipe- it is that good!

I won’t blabber on about how good this recipe is- I’ve done it before here and here– but if you haven’t tried it out before, please do. You won’t be disappointed!

I made this particular cake as I had wanted to practice making a chocolate drip- I had attempted it once before and failed so I was determined to make it right this time. Unfortunately, I had left the chocolate glaze to cool a little too much so the drip failed once again, but thankfully not as miserably as last time.

But who cares about a failed drip when the cake tastes amazing? This recipe has never failed me and this time was no exception, although it did dry up after a few days in the fridge.

Next time I make cake, I’ll have to remember to invite a few friends over!

Beetroot Chocolate Cake Recipe
Serves 16
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Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
For the cake
  1. 190g dark chocolate
  2. 6 medium eggs
  3. 600g sugar
  4. 480ml sunflower or vegetable oil
  5. 600g cooked and pureed beets
  6. 2 teaspoons vanilla extract
  7. 60g cocoa powder
  8. 400g flour
  9. 3 teaspoons baking soda
  10. 1/2 teaspoon salt
  11. For the chocolate ganache
  12. 500g dark chocolate, broken into pieces
  13. 500ml heavy cream
Instructions
  1. Pre heat oven to 350 f/180 C
  2. Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just until combined.
  3. Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just until everything is combined. Don't over work or over mix the batter.
  4. Spread a teaspoon of butter or oil over the surface of 3 x 10 inch cake pans. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tins. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
  5. While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. Cool.
  6. When the cake is done, cool it on a wire rack. Meanwhile whip the cooled ganache until light and fluffy.
  7. To assemble the cake, arrange 1 layer on a cake stand or plate and spread 1/4 of the whipped ganache evenly over it. Top with another cake layer and 1/4 of ganache, spreading evenly, then third cake layer. Spread the remaining ganache over the top and sides of the cake.
Adapted from Veggie Belly
Adapted from Veggie Belly
Berry Nutritious http://berrynutritious.com.au/
In Breakfast, Cake, Recipe on
July 18, 2016

Ricotta Pancakes

Quick post today!

I’m a huge fan of pancakes, but besides the one time I made chocolate pancakes, I’ve always stuck to the same trusty pancake recipe whenever I whip up a batch for brekky. Ever since my trip to Japan, where pancakes come in all shapes, sizes and flavours, I’ve been a little obsessed over pancakes and thought I’d start experiemting with some other recipes.

Seeing as I had half a tub of ricotta left in the fridge, I thought I’d try these famous ricotta hotcakes that people have been raving about for years. Perhaps I had my hopes too high, but to be very honest, I wasn’t too impressed. Nevertheless, they’re light and fluffy and quite pleasant to have- although I probably will be experimenting with other pancake recipes next time!

Ricotta Pancake Recipe
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1.33 cups/ 340g Ricotta
  2. 0.75 cup Milk
  3. 4 Eggs separated
  4. 1 cup Plain Flour
  5. 1 teaspoon Baking powder
  6. 1 Pinch of Salt
  7. 50 g Butter
Instructions
  1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
  2. Sift the flour, baking powder and salt into a bowl.
  3. Add to the ricotta mixture and mix until just combined.
  4. Place egg whites in a clean dry bowl and beat until stiff peaks form.
  5. Fold egg whites through batter in two batches, with a large metal spoon.
  6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
  7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
  8. Turn hotcakes and cook on the other side until golden and cooked through.
  9. Transfer to a plate and quickly assemble with other ingredients as desired
Adapted from Lifestyle Food
Adapted from Lifestyle Food
Berry Nutritious http://berrynutritious.com.au/