PINEAPPLE TEA CAKE

Don't let this rather plain looking slice of cake fool you.....it is absolutely scrumptious. It has the most amazingly soft texture and the topping is divine. So easy to make in CC too. It is a converted AWW recipe from an 80s cookbook. I haven't baked a cake in ages and this was a great cake with which to break my baking drought. Enjoy!

PINEAPPLE TEA CAKE

1 1/2 cups self raising flour (or use plain and add 3 tsps of baking powder)

pinch of salt

1/2 cup caster or white sugar

1 egg

1/2 cup milk

125g unsalted butter diced

1/3 cup of honey

1 can crushed pineapple

1/4 cup dessicated coconut

1. Preheat oven (fan forced) to 170 degrees. Grease and line a 20cm round deep springform cake tin.

2. Drain pineapple well in a sieve (press down with the back of a spoon to assist draining). The juice is not required for this recipe.
3.Place half of the butter (diced) in the bowl with the kneading blade. Select Speed 3 Temp 85 Time 3 min. Pause after one minute and scrape down the sides and blade. Resume.
4. Add sugar, salt, flour, milk and egg to the bowl. Select Pastry P1 Time 1 min. After 30 sec, pause and scrape down the blade and bowl. Resume.
5. Pulse the mixture for 5 sec.
6. Scoop the mixture into the prepared tin. Smooth over the top.
7. Either wipe out the bowl and blade or change to a clean bowl.
8. Place honey and remaining butter in the bowl with the kneading blade.
9. Select Speed 8 Time 1min 30sec. Pause after 30 seconds and scrape down bowl and blade. Resume.
10. Gently spread drained pineapple over the cake batter. Then carefully spread honey and butter mixture over the pineapple and sprinkle with the coconut.
11. Bake in the prepared oven for 30 to 40 mins. The cake is ready when a toothpick inserted in the middle comes out clean. Allow to cool in the tin for 10 mins before removing the ring.
12. Beautiful eaten warm.

PINEAPPLE AND CARROT CAKE

I really love pineapple in cakes and when you put pineapple with carrot, I think it is really something special. This is a really easy cake to make and it is packed with tonnes of flavour.  When I first made this cake, I recall that the recipe called for wholemeal flour.  I am not a fan of wholemeal flour so I have always made it with white flour.  This time however, I made it with gluten free flour.  I used the White Wings Gluten Free Self Raising Flour that comes in the orange pack.  It worked really well. There was no difference between the normal version and the gluten free version. If you like you can ice this with either a lemon glace icing or a cream cheese icing.  I like to serve it hot (zap in the microwave) with icecream.

PINEAPPLE AND CARROT CAKE (Can be Gluten Free)

1 1/2 cups of self raising flour (either normal or gluten free)

1 cup firmly packed brown sugar

1 tsp bicarb soda
1 teaspoon cinnamon

1/2 salt

2/3 cup oil (light olive oil, canola oil, vegetable oil etc)
2 eggs
1 cup finely grated carrot
1/2 cup crushed pineapple

1 tsp vanilla essence

1. Grease and line a 23cm square cake tin. Preheat the oven to 160 degrees.
2. Place all the ingredients in the bowl with the kneading blade, in the order specified.
3. Select Pastry P1 for 1min.
4. After 30 sec pause the machine and scrape down the sides. Resume program.
5. When program is complete, pour the batter into the tin and level off.
6. Bake in the preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.

SPICED HONEY CAKE

Isn't honey a wonderful thing?  I love honey.  There is nothing like honey slathered all over a piece of homemade white bread, still hot from the oven.  It's delightful on crumpets, pikelets and scones too. Honey can be used as a substitute for sugar in many baked goods and is also fantastic as the main flavour.  This cake is fantastic.  A lovely mix of the distinctive taste of honey and tasty spices.  It smells fabulous when it is baking.

SPICED HONEY CAKE  

125g honey
50g golden syrup

140g butter diced

45g brown sugar

150g plain flour

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp mixed spice

2 eggs

1 tbsp of finely grated fresh ginger (or used 1/4 tsp ground ginger)

1. Preheat your oven to 160 degrees and place a rack so the the top of the cake tin will be in the centre of the oven.
2. Line a 20cm x 10cm loaf tin with baking paper, with paper hanging over the long sides.
3. Place honey, golden syrup, butter and sugar in the jug with the kneading blade. Select Sp3 Temp 70 Time 3.00.
4. When the programme is finished add all other ingredients.
5. Select Pastry P1 for 1.00.  After 30 seconds, stop the machine and scrape down the jug. Resume programme.
6. Once programme is complete, pour batter into your prepared tin (note that the batter is very liquid).
7. Place cake in the oven and bake for 30 - 35 minutes.
8. When the cake is firm in the centre or a skewer inserted in the middle comes out clean, remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool on a wire rack.
9. Can be eaten warm or at room temperature.

Note - you can cook this in any shaped tin you prefer. Just keep an eye on the cooking time.

CARROT & ZUCHINNI CAKE WITH MAPLE SYRUP ICING

What is going on with kids these days?  Everywhere I turn, parents are trying to get vegetables into their little darlings.  I suppose I was lucky in that I had two kids who ate every vegetable that I put in front of them.  So, for those parents who are struggling to get their little ones to eat delicious (yes - I did say delicious kids!) and nutritious veggies, I have conjured up this cake.  It was actually meant to be a completely different cake, made from a recipe from a friend's grandmother.  However, I am not always known for my attention to detail and I failed to read the recipe properly and I ended up making a cake that is absolutely nothing like the recipe.  In fact, it is so far removed from that recipe that I can now put my hand on my heart and say that I created this one! I have already tasted it and I have to say that it turned out to be a delicious accident.  I hope you enjoy it and most of all, I hope your kids are deceived :-)

CARROT & ZUCHINNI CAKE WITH MAPLE SYRUP ICING 

Cake 

125g unsalted butter diced

250g carrot grated

zuchinni 1 medium grated

1 1/2 cups of self raising flour

1 tsp of mixed spice

1 cup caster sugar

2 eggs lightly beaten
1/2 cup milk

1/2 chopped walnuts (extra to decorate)

1. Grease and line a 24cm tin (I used a springform tin). Preheat oven to 160 degrees.
2. Place butter in the jug with the kneading blade. Select Speed 4 Temp 80 degrees Time 2 minutes.

3. Place grated vegetables either into some muslin, an unused Chux or a fine sieve and squeeze as much moisture as possible out of the vegetables.
4. Place all ingredients in the jug. Select Pastry P1 Time 1 minute.  Stop the machine after 30 seconds and scrape down the sides of the jug. Resume the program.
5. When the program is complete, place batter in the prepared pan and smooth over the top with the back of a spoon or with a palette knife.

6. Place the cake on the centre rack in the oven and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean or with crumbs.
7. When cooked remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire cake cooler.
8. Once the cake is cool, place it on a plate and cover the top with icing and decorate with extra chopped walnuts.

Maple Syrup Icing 
2 cups icing sugar

1/4 cup of maple syrup

1 tbsp water

1. Place all ingredients in the jug with the kneading blade. Select Speed 8 for 20 seconds. Stop the machine after 10 seconds and scrape down the sides of the jug and then resume program.
2. Apply icing to the cake.

NOTE - I used a 24cm springform tin and the cake took 40 minutes to cook. I overestimated the amount of batter.  I would recommend that if you want a taller cake, then use a 20-22cm cake tin and increased the cooking time by 5-10 minutes.

LITTLE APPLE CRUMBLE CAKES

It's Autumn and that is a wonderful thing because Autumn is apple season.  This is the perfect time of the year to munch and crunch your way through a delicious crisp fresh apple, rather than the sad floury apples that are refrigerated by supermarkets for the other months of the year.  I am partial to any kind of apple dessert. Cakes, pudding, sorbets, slices.....anything.  A friend shared this recipe with me for these lovely little apple cakes with a crumble topping.  The original recipe calls for low fat milk and low fat margarine. Personally I don't see the point of using low fat anything in baking.  If you are going to have a treat....have a treat. Honestly, the difference in calories in this recipe between low fat and full fat is negligible.  Just enjoy!

LITTLE APPLE CRUMBLE CAKES

Cakes

80g butter, very soft

1/2 cup very firmly packed brown sugar

1 egg

1 cup self raising flour

1 large green apple, cored, unpeeled, finely chopped

1/4 cup milk

1. Preheat oven to 160 degrees. Spray 6 cups of a 12 cup muffin/cupcake tray with cooking spray. (The original recipe specifies 6 holes but I found the recipe easily made 7 cakes).
2. Place all ingredients except for the apple in the jug with the kneading blade.
3. Select Speed 6 for 30 seconds. When program finishes, scrape down the sides of the jug.
4. Add the apple to the jug. Select Speed 4 for 20 seconds.
5. When machine stops, fill the prepared cups 3/4 full with batter, then top with crumble topping.
6. Place tray in the oven. Bake for 20 minutes or until a skewer insert in the middle of a cake comes out clean.
7. Remove from oven.  Allow to cool for a few minutes in the tray, then using a butter knife, carefully lift each cake from the tray and place on a wire rack to cool.

Crumble Topping

1/3 cup rolled oats
1 tbsp brown sugar

1/2 tsp mixed spice

1 tbsp flaked coconut (I only had shredded coconut and it worked well).

1. Thoroughly combine all topping ingredients in a bowl.
2. Sprinkle topping evenly over the top of the cake batter prior to placing in the oven.

LUSCIOUS VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

Lots of people love chocolate and tend to see vanilla as somewhat boring.  I would beg to differ.  Sometimes the simplicity of vanilla can be wonderful. These lovely little cupcakes are a great example of this. A nice, tender crumbed cake and a rich tasting buttercream icing. Just wonderful.

LUSCIOUS VANILLA CUPCAKES WITH VANILLA BUTTERCREAM 

Cupcakes

120ml full cream milk

120g plain flour

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g of unsalted butter softened

1 egg

1/4 tsp vanilla extract

1. Preheat oven to 170 degrees.  Line a 12 whole cupcake tin with paper liners.

2. Place all ingredients in the jug, in the order specified, with the kneading blade.
3. Select Pastry Program P1. 30 seconds before the end of the program, stop the machine and scrape down the sides of the jug.

4. When the program is complete, fill each of the paper liners 2/3 full with cake batter.
5. Place the tin on the middle rack of the oven and bake for 20-25 minutes or until the cake bounces back when touched in the centre.
6. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before turning out onto a wire cooling rack.
7. When completely cool, icing with vanilla buttercream.

Vanilla Buttercream

250g icing mixture

80g unsalted butter, softened

25ml whole milk

1/4tsp vanilla extract

1. Place all ingredients in the jug with the kneading blade. Set Speed 8 for 45 seconds. 

2. Pause the program after 30 seconds. Scrape down the sides of the jug. Resume program.

3. Apply icing to the cupcakes.

NOTE:- the quantity of buttercream above is sufficient if you are spreading the icing on the top of the cupcakes.  If you wish to pipe it (as per the picture above), you should double the quantity of ingredients.

LIME AND COCONUT CUPCAKES

I don't know about you but I absolutely adore citrus flavours.  You name them, I love them. Especially lime, lemon, orange and mandarin.  I just adore the zingy, zesty, tangy, freshness of citrus and the myriad of ways that they can be used in baking. Citrus fruits are not overly expensive and you seldom need to use a lot of them in a recipe, making them both a tasty and affordable flavouring option.

I created this recipe yesterday when I was craving a touch of summer after a day of gloomy grey skies.  These cupcakes have the most wonderful flavour, texture and tang and they smell divine. I hope you enjoy them.

LIME AND COCONUT CUPCAKES

Cake

1 cup coconut cream

125g softened butter

3/4 cup white sugar

4 drops vanilla essence

2 eggs

2 cups self raising flour

1/2 cup dessicated coconut
zest of 2 limes

1. Preheat oven to 160 degrees. Place rack in the centre of the oven. Place cupcake liners in a 12 hole muffin or cupcake tray.
2. Place all ingredients into the jug with the kneading blade, in the order listed. Select the Pastry P1 program. 30 seconds before the end of the program, stop the machine and scrape down the sides. Restart the program.
3. Once program is complete, carefully remove the kneading blade.  Then fill each of the cupcake liners 2/3 of the way to the top.
4. Place the tray on the centre rack of the oven and bake for 18 - 22 minutes or until a skewer or toothpick inserted in the middle comes out clean.
5. Remove cakes from the oven.  Allow to cool in the tin for 5 minutes then remove to cool on a cake cooler.

(Note: - this batter can be baked as a whole cake by placing in a 20cm round or square pan and baking at the specified temperature for 35-45 minutes.)

Icing

1 tbsp butter
2 cups of icing mixture (not pure icing sugar)
1 cup dessicated coconut

zest of one lime

juice of two limes (you may not need the entire amount)

1. Place butter in the jug with the kneading blade. Select speed 3 Temp 90 Time 1 minute to melt butter.
2. Place icing mixture, coconut, zest and half of the juice in the jug with the melted butter. Select Speed 4, Temp 0, Time 15 seconds.
3. When complete, check the consistency. It should be thick but spreadable.  If it is two thick add a little more lime juice, a teaspoon at a time and mix for 5 seconds until the desired consistency is reached.
4. Once the cakes are cool, spread the icing mixture over the tops.  Garnish with a small slice of lime if desired.
5. Allow the icing around half an hour to set. (You will notice in the picture that the icing looks quite shiny and that's because I took the picture before the icing had had time to set.)

RICH CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Gosh I love a good chocolate cake.  I stress good chocolate cake. I like them on the dense side and nice and moist and rich.  I especially love my chocolate cake topped of with chocolate ganache although to be honest, I am equally happy with a chocolate glace icing. I must also add that I am not a big fan of chocolate buttercream icing on a chocolate cake.  Not sure why that is.  Perhaps it is a little to light in flavour when paired with a dark, rich and moist chocolate cake.

Anywa, enough about my chocolate cake and icing preferences.  Today I am sharing with you one of my favourite chocolate cake recipes - Rich Chocolate Cake with Chocolate Ganache.  I'm not entirely sure that that title does this cake justice.  It is such a wonderfully delicious cake that it really deserves a special, attention grabbing name.  However, I am not a particularly creative person, so this name will have to do.

I hope you enjoy this cake as much as I do.

RICH CHOCOLATE CAKE with CHOCOLATE GANACHE

Cake

1/3 cup of cocoa powder

1/3 cup of water

150g dark chocolate (70% cocoa)
150g melted unsalted butter

1 1/3 cups of firmly packed brown sugar

1 cup of almond meal

4 eggs

Chocolate Ganache and Raspberries200g dark chocolate (70% cocoa)
2/3 cup of thickened cream
2 punnets of raspberries

Method

Cake1. Preheat oven to 150 degrees fan forced. Grease and line the base and sides of a 22cm round cake tin with baking paper.
2. Place broken up chocolate into the jug with the kneading blade.  Set Speed 3, Temp 85 for 3min 30sec to melt the chocolate. Continue in 30 second increments if not fully melted.

3. Place all other ingredients in the jug, in the order they are listed, with the kneading blade.
4. Select pastry programme P1.
5. 30 seconds before the programme finishes, stop the machine and scrape down the sides and around the blade with a spatula.  Restart the machine to complete the programme.
6. Once the programme is complete, tip the cake mixture into the prepared tin, Smooth over the top.
7. Bake in oven for 60 - 75 minutes depending on your oven.
8. Remove cake from the oven and stand in the tin for 15 minutes before turning out topside up to cool.

Chocolate Ganache

 1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add cream ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble the cake, spread 3/4 of the chocolate ganache over the top of the cake. Cover the top of the cake (as per the picture) with raspberries bottoms up.  Place the remaining ganache into a piping bag or into a small zip lock bag with a corner cut off and drizzle chocolate over the top of the raspberries.

Enjoy!!! 

DEVIL'S FOOD CAKE

Don't you just love a great chocolate cake? Rich, chocolatey and moist?  There are probably millions of chocolate cake recipes in the world but it seems that everybody has their "go to" recipe.  This one is mine.  It is perfect in its simplicity. Easy to make and even easier to eat!  The beauty of it is that you can dress it up anyway you like.  Here I have done it with a chocolate ganache on top with sprinkles and soft clouds of whipped cream in the middle.  However, you could just as easily use a simple chocolate glace icing on top, or custard in the middle or even just a dusting of cocoa and icing sugar on top.  You are only limited by your imagination.

DEVIL'S FOOD CAKE

Cake
185g unsalted butter. Diced and very soft.
1 3/4 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 teaspoon bicarb soda
2/3 cup cocoa powder
3 tsps instant coffee powder/granules
1/2 cup water
1/2 cup of milk

Filling
300ml thickened cream

Grease and line 2 deep 20cm cake pans and preheat the oven to 160 degrees.

1. Place all ingredients in the CC jug with the kneading blade.
2. Select Pastry P1.
3. 30 seconds before the end of the programme, pause the machine and scrape down the sides of the jug. Continue the programme.
4. Once complete, divide the mixture evenly between the two tins (I always weigh my tins to make sure they are even).
5. Bake the cakes for 35-40 mins but check after 30 minutes.
6. Once cooked, remove from the oven and immediately turn out onto a cooling rack and allow to cool completely.

Chocolate Ganache
150ml thickened cream
1tsp vanilla extract
1tsp soft unsalted butter
150g dark chocolate

1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add remaining ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble: whip the 300ml of cream until thick. Cover one of the cakes with cream. Place the other cake on top and cover with ganache. Add sprinkles or chocolate shavings if you so desire.

BOSTON CREME PIE

I love a good sponge cake.  I especially love a sponge cake that is dressed up a bit.  This cake is called a pie but it is not a pie.  It is a lovely, tender crumbed Victoria Sponge with a rich chocolate ganache topping and a beautiful silky smooth creme patisserie filling.  Until I got my Cuisine Companion, I had always avoided making creme patisserie.  I hated all that standing and stirring at the stove.  I also hated it when it would catch on the bottom of the saucepan.  Fear not, the Cuisine Companion makes creme patisserie child's play. Pop all the ingredients in the jug and five minutes later you have a beautiful thick and smooth creme patisserie.  Also easily made in the Cuisine Companion is the lovely rich chocolate ganache. So simple.

So without further ado, I give you an adaptation of Nigella Lawon's;

BOSTON CREME PIE

Cake (Victoria Sponge)
225g unsalted butter. Cubed and very soft.
225g caster sugar
1 tsp vanilla extract
4 large eggs
200g self-raising flour
25g cornflour
1 tsp baking powder
4 tbsp milk

1. Grease and line 2 x 21cm sandwich tins and preheat the oven to 160 degrees.
2. Place all ingredients except the milk into the CC jug with the kneading blade.
3. Select Pastry P1.
4. When finished, scrape down the sides of the jug and then select speed 6 for 20 seconds and with the motor running pour in the milk.
5. Divide the mixture evenly between the two tins and bake for 25 minutes (check after 20 mins if your oven runs a bit hot).
6. Remove from the oven and allow to cool in the tins for five minutes before turning out onto a cake rack to cool completely.

Creme Patisserie
125ml milk
125ml thickened cream
1tsp vanilla extract
3 large egg yolks
50g caster sugar
15g plain flour

1. Place all ingredients in the CC jug with the whisk attachment.
2. Select Speed 4 Temperature 90 degrees for 5 minutes.
3. When finished select Speed 6 Temperature 0 for 10 seconds.
4. Place creme patisserie in a wide mouthed bowl and gently cover the surface with glad wrap to prevent a skin forming. Cool at room temperature. Do not put it in the fridge as it may become graining.

Chocolate Ganache
150ml thickened cream
1tsp vanilla extract
1tsp soft unsalted butter
150g dark chocolate

1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add remaining ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

Assemble cake by spreading the creme patisserie over one cake. Place the other cake on top and then spread the ganache evenly over the top. Enjoy!