Category: Cakes

Banana upside-down cake with rum sauce

Banana upside-down cake with rum sauce

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Course Dessert, Platter
Cuisine Modern Australian
Servings 8 serves

Ingredients
  

  • 1/3 cup maple syrup 80ml
  • 3 small bananas
  • 120 g unsalted butter softened
  • 200 g brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 11/3 cup self-raising flour sifted, 200g
  • 100 g pecans toasted, finely ground
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 200 g thick Greek-style yoghurt
  • 2 tbs Bundaberg rum or other dark rum
  • Ice cream to serve
  • BUDDY RUM SAUCE
  • 80 g unsalted butter
  • 1/2 cup thickened cream 125ml
  • 1/3 cup firmly packed brown sugar 80g
  • 1/3 cup maple syrup 80ml
  • 1 tbs Bundaberg rum or other dark rum

Instructions
 

  • Preheat oven to 160°C. Grease and line a 20cm square cake pan (if you are using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks).
  • Pour maple syrup into the base of the pan. Slice bananas in half lengthways and layer them, cut-side down, in the pan. Using a stand mixer, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the our, nuts, bicarb and cinnamon.
  • Fold in yoghurt until combined. Carefully spread the batter over bananas in pan. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Pierce hot cake all over with a skewer, then drizzle over rum.
  • Set aside for 2 minutes to soak, then remove the cake from pan and transfer, bottom-side up, to a wire rack to cool slightly.
  • For the Bundy rum sauce, place the butter, cream, sugar and maple syrup in a saucepan over medium heat, stirring until the butter melts. Cook for a further 10 minutes or until thickened slightly.
  • Remove from heat and stir through rum. Set aside to cool slightly . Drizzle warm cake with a little rum sauce and serve with ice cream and remaining sauce on the side.
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Easy Italian Peach Crumb Cake

Easy Italian Peach Crumb Cake

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Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

CRUMB CRUST2.5 cups flour

  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg

PEACH FILLING

  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar

Instructions
 

  • Pre-heat oven to 180° celsius.
  • Grease and flour an 20cm. A spring form pan best.
  • In a medium bowl mix together peaches and sugar, set aside.
  • In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  • Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  • Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
  • Serve with vanilla ice cream if desired. Enjoy!

Notes

Notes An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.
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Angel Cake w. Meringue Icing & Strawberry Ganache

Angel Cake w. Meringue Icing & Strawberry Ganache

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Course Dessert
Cuisine Modern Australian
Servings 8 serves

Ingredients
  

  • 480 g egg whites we used Two Chicks egg whites from a carton
  • 400 g white caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 140 g plain white flour sifted twice

For the meringue icing

  • 2 large egg whites
  • 225 g white caster sugar
  • splash of vanila extract
  • pinch cream of tartar

For the strawberry ganache

  • 100 g white chocolate finely chopped
  • 50 ml double cream
  • 50 g strawberries chopped
  • red food colouring

To decorate

  • 250 g strawberries quartered or sliced
  • Optional decorations
  • 2-3 white or pink macarons mini meringues, edible flowers and freeze-dried strawberries

Instructions
 

  • Heat oven to 180C/160C fan. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
  • Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
  • Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
  • To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
  • Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
  • Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations.
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Author Posted on Categories Cakes

Blueberry Banana Quinoa Muffins

Blueberry Banana Quinoa Muffins

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Course Breakfast, Dessert
Cuisine Modern Australian
Servings 12 muffins

Ingredients
  

  • 3/4 cup white quinoa
  • 1 teaspoon sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling

Instructions
 

  • Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
  • Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
  • Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
  • Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
  • Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.
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Roasted Strawberry Olive Oil Cake

Roasted Strawberry Olive Oil Cake

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Course Breakfast, Dessert
Cuisine Modern Australian
Servings 6 serves

Ingredients
  

  • 250 g strawberries leaves trimmed and halved
  • 2 tablespoons maple syrup
  • 1/3 cup olive oil + 1 tablespoon divided
  • 1.5 cups all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon baking powder
  • 1/2 teaspoon Sea salt flakes
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 lemon zested
  • 3/4 cup vanilla yogurt
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/3 cup sliced almonds

Instructions
 

  • Preheat oven to 190c.
  • Line a rimmed baking tray with grease proof paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.
  • Remove from the oven and lower the temperature to 175c.
  • Line an 20cm x 20cm pan with grease proof paper and set aside.
  • In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, salt and baking powder, set aside.
  • In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.
  • Add the wet ingredients to the flour mixture and stir to combine.
  • Add the batter to the prepared pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.
  • Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.
  • Let the cake cool and serve.
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Author Posted on Categories Cakes

GALA APPLE BREAD WITH CINNAMON SUGAR

GALA APPLE BREAD WITH CINNAMON SUGAR

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Course Dessert
Cuisine Modern Australian
Servings 1 loaf

Ingredients
  

Apple bread

  • 1 1/2 cups flour 180 grams
  • 3/4 cup caster sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup neutral cooking oil like canola or vegetable
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups peeled and chopped Gala Apples about 2 medium

Cinnamon Sugar Ingredients:

  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 180°C. Grease a 22 x 12cm (or close to) loaf pan and set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  • Add the oil, eggs and vanilla and stir until just combined.
  • Fold in the apples.
  • Scrape into a greased loaf pan.
  • Mix together sugar and cinnamon and sprinkle over bread.
  • Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 minutes.
  • Cool for ten minutes then remove from pan to wire rack. Let cool until just warm and then slice.
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Author Posted on Categories Cakes

BLUEBERRY MINT CRUMBLE IN JARS

BLUEBERRY MINT CRUMBLE IN JARS

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Course Dessert
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3.5 cups fresh Blueberries rinsed
  • Juice of 1/2 Lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons Light Brown Sugar
  • 1 tablespoons Granulated Sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup Light Brown Sugar
  • 6 tablespoons Unsalted Butter melted
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon ground Nutmeg preferably freshly grated
  • 4 500 ml jam jars

Instructions
 

  • Preheat oven to 160c.
  • Spray the insides and rim of the jars and place them on a baking sheet.
  • In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.
  • In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.
  • Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in colour.
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BLUEBERRY OATMEAL BREAD

BLUEBERRY OATMEAL BREAD

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Course Dessert
Cuisine Modern Australian
Servings 1 loaf

Ingredients
  

  • 1 cup blueberries
  • 2 cups flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats

Instructions
 

  • Preheat oven to 190c. Line a 22 x 12cm loaf pan with parchment paper or lightly butter and dust with flour.
  • In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  • Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
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STRAWBERRY NUTELLA CHEESECAKE

STRAWBERRY NUTELLA CHEESECAKE

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Course Dessert
Cuisine Modern Australian
Servings 10 slices

Ingredients
  

  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish

Instructions
 

  • Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
  • Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
  • Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
  • Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
  • Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
  • Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
  • Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.
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Rosemary-infused strawberry empanadas

Rosemary-infused strawberry empanadas

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Course Dessert, Platter
Cuisine Sth American
Servings 12

Ingredients
  

  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional

For empanada dough

  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash

Instructions
 

  • Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
  • While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
  • Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
  • Meanwhile preheat oven to 200C.
  • Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
  • Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
  • Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
  • Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
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