Cakes and Puddings Archives - Page 10 of 46

Raspberry- Blackcurrant Bavarian Cake

10|11|2019

Disclaimer : This post is brought to you by Aeroplane Jelly. All opinions and thoughts expressed in this post are entirely my own.

Before spring slips away and we get busy with holiday season, I thought I’d share a really lovely recipe of this easy peasy bavarian Cake. Fresh and light with delicious fruity flavours and an element of fun. ‘Can a bavarian cake be made eggless?’ I’ve been asked many times over. Why not? In fact it can be made with something which is most probably right there in your pantry. Aeroplane Jelly!

Aeroplane Jelly has been everyone’s favourite party treat since they were children. But did you know that they come in so many different varieties from Original to Jelly Lite and even Natural flavours that have 30% less sugar than the Original varieties. And of course they are extremely versatile so you can whip up your favourite treats in minutes with the help of Aeroplane Jelly. They not only help cut down on a few steps in the process of making a traditional dessert but also reduces the number of ingredients because they’re perfectly portioned, sweetened and flavoured.

I’ve used two of my favourite flavours Raspberry and Blackcurrant to make this bavarian Cake but feel free to play around with flavours. Example Mango and Lime for a summery twist? The great thing about this cake is that it can be made ahead so if you’re going to entertain guests during spring, summer or Christmas, you want your dessert ready in the fridge while you can focus on other things. Folks, this is why we all need Aeroplane Jelly in our busy lives and in our cupboards. Your guests are going to think that you’ve spent hours to create this cake but this one is so so, so easy!

I made this cake for a girlfriend’s birthday so I further hastened up things by cooling this Bavarian in the freezer. Freezing also makes it easier to get the Bavarian out of the spring form pan whilst keeping the layers neat and intact. You could refrigerate instead and it would still work.

Raspberry- Blackcurrant Bavarian Cake
Makes an 8 inch round two layered cake

Crust
200 g digestive biscuits or biscuit of your choice
75 g unsalted butter, melted

Blackcurrant layer
1 X 85 g pack Aeroplane Natural Black Currant Flavoured Jelly
1 cup (250 ml) boiling water
200 ml cold pure/pouring cream

Raspberry Layer
1 x 85 g pack Aeroplane Natural Raspberry Flavoured Jelly
1 cup (250 ml) boiling water
200 ml cold pure/pouring cream
fresh or frozen raspberries

Fresh raspberries, to serve
micro basil (optional), to serve
flower decorations (optional)

Lightly grease the base and sides of an 8 inch spring form pan. Place the spring form pan over a baking tray. This will ease the process of removing the pan into and out of the freezer.
Place biscuits in a food processor until they resemble fine crumbs. Add the melted butter and mix to combine. Using the back of a spoon, press the mixture on the base of the spring form pan. Freeze for 30 mins or until firm.

Make the first layer. Place the contents of Aeroplane Natural Blackcurrant Flavoured Jelly in a medium bowl. Add 250 ml boiling water, whilst stirring to dissolve. Add 200 ml of cold pure cream and stir until mixture is uniform. Cool to room temperature. Pour the black currant mixture over the prepared crust. Place in the freezer for approx. 2 hours or until set.

While the first layer is setting, make the 2nd layer. Place the contents of Aeroplane Natural Raspberry Flavoured Jelly in a medium bowl. Add 250 ml boiling water, whilst stirring to dissolve. Add 200 ml of cold pure cream and stir until mixture is uniform. Cool to room temperature. Fold in fresh or frozen raspberries. Pour the raspberry mixture over the black currant layer. Place into the freezer for approx. 2 hours or until layer has set.

The Bavarian cake will need to be removed from the freezer an hour before you plan to serve. Gently release the sides of the spring form pan, top with fresh raspberries, herbs and flowers, slice and serve!

Rosewater and Coconut cake

1|11|2019

It is absolutely no secret how much I love rosewater. If there is one ingredient, I am madly in love with it is rosewater. Yes, even over chocolate! Though I am fully aware, there are some people who are not fond of it and find it overpowering. Actually the secret is in using the correct proportion. A teaspoon or half a teaspoon depending in your dessert can be mild yet so fragrant and magical. This rosewater cake is just amazing!

This cake has all the great things. A fantastic texture on account of the coconut and a mild taste of roses. Elevating it further is the sour cream-rosewater glaze. To be honest, a sour cream glaze alone is just amazing for any cake or dessert. It is my go- to glaze for these one bowl, one layer sort of cakes. Keeps things simple yet delicious. Adding a teeny bit of rosewater makes it all the more irresistible.

Rosewater, edible rose petals and rosebuds are easily available online these days. Or you could get them in cake decorating stores or Middle Eastern and Indian stores.

If you like rosewater, you could check out my Rosewater and Semolina Cake here and Honey-Poppy seed Cake with Rose Buttercream here.

Notes : The cake can also be made in an 8 inch pan. You won’t get the height but the cooking time is lower (approx 40-45 mins). If you don’t have rosewater, substitute with 1 tsp cardamom powder or 1 tbsp orange zest. It is still amazing.

Rosewater and Coconut Cake
Makes a 7 inch round cake

180 g unsalted butter, softened
1 cup castor sugar
3 eggs
1 and 1/2 cup self raising flour
3/4 cup desiccated coconut
1 cup Greek yogurt
1 tsp Rosewater

For the glaze
1/2 cup sour cream
1 cup icing sugar
1/4 tsp rosewater
Pink food colour

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease the base and sides of a 7 inch round baking pan and line the base with baking paper.
In a large bowl beat together butter and sugar until pale and fluffy. Add the eggs, one at a time until well combined. Add the flour, coconut, yoghurt and rosewater. Beat until smooth.
Pour into prepared pan. Bake in the oven for 60-75 mins or until a skewer inserted in the middle comes out clean. Remove from oven, leave aside for 5 mins. Then gently turn onto a wire rack to cool completely. When cool, ice with sour cream glaze. Decorate with edible rose petals and rose buds. Enjoy!
To make the glaze, combine sour cream, icing sugar, rosewater and pink food colour in a cup or bowl. Stir until smooth.

Apple and Cinnamon Cake

25|10|2019

You know, it’s actually Spring and there are many fruits to choose from. Why an apple and cinnamon cake? Well, we are huge lovers of apples and eat them round the year. Being a Mum to school going children also means it’s a lunchbox favourite. And then, if you’re living on the other side of the world from us, you’re probably entering apple season.

A one bowl recipe is always good to have at hand. Especially when it involves mostly pantry staples and when it can be made into something fabulous by just presenting fruit in a different way. The cake is simple but the apples elevate it in both taste and appearance. Please don’t by any means think it’s difficult to achieve that look or you might need a special equipment like a mandolin etc. Because you don’t! I’ve just used a kitchen knife and though I did end up with slices of uneven thicknesses (I’m sure you can see that), they are hardly noticeable in the final presentation. Especially after baking.

If you love apple cakes, don’t forget to check out my other recipes here and here.

Apple and Cinnamon Cake
Makes a 9 inch round cake

180 g unsalted butter, softened
3/4 cup castor sugar
1 tsp vanilla extract
2 eggs
1 and 1/4 cup self raising flour
1/4 cup plain flour
2 tsps powdered cinnamon
1/2 cup milk
3 large pink lady apples, cored, thinly sliced
icing sugar, to dust

Preheat oven to 17 degrees C (150 degrees C for fan forced ovens). Grease the sides and base and line the base of a 9 inch baking pan with baking paper.

Beat the butter, sugar and vanilla together until light and fluffy. Add eggs one at at ime, beating well after each addition.
Add the flours, cinnamon and milk. Beat until well combined.

Pour batter into prepared pan. Smooth surface with a spatula or the back of a spoon. Starting from the edges, place apple slices in circles in an overlapping fashion to form a rose. Press down gently into the batter.

Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Remove from oven. Leave aside for 10 mins, then gently turn onto a wire rack. Enjoy warm or at room temperature with a dusting of icing sugar and a side of whipped cream or vanilla ice cream.

Neapolitan Spring Cake

22|09|2019

Spring is in the air! The days are warmer and longer. Though the nights are still pretty cold, the flora and fauna is an absolute reminder of the gorgeous season. In Sydney, spring is a riot of pinks and purples, especially where I live on the hills. I love driving around the neighborhood where the same gloomy trees are bursting with colour and on the weekend I find every one tending busily to their gardens. Needless to say, that is exactly what I was thinking about when I baked and decorated this cake.

If you haven’t heard of a Neapolitan cake, it is the best of 3 delicious worlds. The combination of all the 3 classic flavours, vanilla, chocolate and strawberry! Why choose one when you can have all of them in a single slice. Though it looks like a lot of work, it actually isn’t quite that difficult. Because the batter and the buttercream are made in one bowl and then divided to flavour with the different flavour profiles, it’s not really a whole lot of dishes or effort.
Overall, it’s a delicious cake that looks really impressive whether it’s for a birthday party or a special get- together. I decided to make it into a larger one layer treat than a multi layered cake as I lately love the simplicity and convenience of a single layered centrepiece.

Neapolitan Spring Cake
Makes a 9 inch round cake

250 g unsalted butter, softened
1 cup CSR Sugar Caster sugar
1 tsp vanilla extract
3 eggs
2 cups self raising flour
1/2 cup milk
1 tbsp cocoa powder
1 tbsp milk
Pink food colour

Buttercream frosting
250 g unsalted butter, room temperature
3 cups icing sugar
1 and 1/2 tbsp milk
1 tsp vanilla extract
1 tsp strawberry extract/freeze dried strawberry powder
2-3 drops pink food colouring
1 tbsp dutch processed cocoa powder

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens. Grease the base and sides of a 9 inch round pan and line the base with baking paper.
Beat the butter, sugar together until pale and fluffy. Add the eggs, one at a time. Add the flour and milk, alternating in batches until just combined.
Divide batter into 3 portions (I did it in the same bowl). Add the cocoa powder and extra milk to one portion. Add pink food colour to the second portion. Leave the 3rd portion as it is.
Spoon batter in portions onto the prepared pan. Using a wooden skewer or the back of a spoon, create a marble effect.
Bake for 40- 50 minutes or until a skewer inserted in the middle comes out clean. Remove from oven. Cool in pan for 5 minutes, turn onto a wire rack to cool.
Once cooled, fill up 3 piping bags fitted with 1 M tips with the different buttercream using. Pipe roses in the pattern as shown in the photo.

To make the vanilla, strawberry and chocolate buttercream frosting : Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
Divide the buttercream in between 3 bowls. Add vanilla extract to the first one, beat until well combined.
In the second bowl, add the strawberry extract or strawberry powder and pink food colour. Beat well until combined.
In the 3rd bowl, add the cocoa powder and beat until combined. If required, add a tsp of milk to make it smooth.

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