cake Archives - Page 20 of 30

CSR Sugar, Blueberry Lovers Cake And Giveaway

27|04|2015

Disclaimer: This post is brought to you by Nuffnang and CSR Sugar.

Writing a dessert blog with ‘Sugar’ in the title may be a cliché but that word in all honesty, stands for many of the happy, nostalgic, inspiring moments in my kitchen. I love playing around with different forms of sugar in both sweet and savory recipes. I enjoy sprinkling it on baked goods before I photograph them because it adds another dimension to the image. Sugar is more than just an ingredient for me. As a child, I learnt that a sweet start was the best way to embark on any new journey and for me that sweet start was Sugar. Sugar is that spoonful of remedy, my Mum put in my mouth when I burnt my tongue with hot food. Sugar to me is therapeutic. Dynamic! Sugar flavours. It preserves (think jams). It enhances. Leavens. Stabilizes. It is a baker’s weapon. A cook’s secret to balance of flavour. A child’s fantasy! The stuff that sweet memories are made of!
It is the single most ingredient that gives meringue its sizzle, transforms butter to buttercream, gives toffee its intensity and Creme Brulee its gorgeous crust. Sugar is mighty! Yet it is affordable.

CSR is a name I associate with from my pantry-building days in Australia. My new kitchen has been home to many of their products from the time I set foot in this country. Something that has not changed even today.
With 160 years of expertise, CSR is a brand of repute in Australia. The sugars and syrups are of a superior quality because they are 100% graded and natural. CSR products range from everyday sugars (raw and table sugar) and baking sugars (caster, brown, icing sugar) to syrups (Golden Syrup, Treacle) to exclusive items that are not produced by any other sugar company like the Coconut Sugar and Jam Setting Sugar and healthier substitutes like LoGiCane (low GI sugar). You can check out all their products at the CSR website. Here is the link

Though Caster Sugar and Golden Syrup are the ones I use the most in my recipes, my recent favourite is the Jam setting sugar. Jam making has never been easier. The sugar mixture contains pectin and citric acid, hence all you need to add, is the fruit. Amazing!

During my early weeks in Sydney when my pantry and baking gear were limited, my baking was restricted to simple tea cakes and muffins. There is a different kind of excitement when you start from scratch in a new kitchen. Opening new jars and cans every other day. Needless to say my groceries would always include sugar, butter, eggs and flour. With literally no furniture in the house, we would sit on the carpets with a cup of hot chocolate and a large slice of blueberry cake. I had not baked with fresh blueberries before that and I was blown away by the colour. When visitors came, they were treated to a slice as well. ‘How does it feel to be in a new country?’ everyone would ask us. ‘It feels at home’ would be my reply, delighted to be able to lead my life the way I had envisioned. Exploring a foreign land, its resources, coming home with new ingredients and baking like there’s no tomorrow. Almost close to a perfect life! This blueberry cake brings back many memories for me.

The cake is a celebration of blueberries. There are 3 layers of blueberry cake with blueberry jam and blueberry frosting in between the layers. The jam is super easy to make, thanks to CSR Jam setting Sugar. It takes less than 15 minutes to cook the jam. The buttercream frosting uses the same jam to flavour it. The cake has a light, soft texture from the yogurt and is simple to put together.

Giveaway:

Hold your breath ladies and gentlemen, this giveaway could just be the answer to your long awaited baking dreams.

The wonderful people at CSR are coming up with a Cookbook to celebrate their 160th birthday. If you love baking and have a favourite baking recipe this is your chance to be among the 45 selected recipes to be featured in the cookbook. (Australian residents only)

Entries can be made in any of the following 3 ways

1) Leave a comment below or on my Facebook page with the name of your favourite baking recipe and a special memory associated with it (in 25 words or less). Image is optional. Example : Aunty Pat’s chocolate brownies. This is special to me because….
2) You can share your images on Instagram with the caption being the recipe title and the 25 word (or less) memory. Entries must include #madeformemories and #bakingnation
3) You can leave a comment on the CSR Facebook Page with the name of your favourite recipe and 25 word memory. Image is optional.

The competition ends on 22nd May 2015

Wait, it doesn’t stop here!
All 45 selected recipes will be awarded a $50 Wish Gift Voucher as well as a copy of the cookbook (when it is released).

The top 3 chosen recipes will also get to fly to Melbourne to go behind the scenes at the cookbook shoot to learn photography as well as food styling. They will also receive a Magimix Patissier worth $1199.

View the terms and conditions here.

Some Baker’s Notes:

I have used frozen blueberries for the jam. You can use fresh ones as well.

The cake can be adapted to make 2 layers instead of 3 but you will need to adjust the baking time. It would take longer.

If you want a smooth buttercream, remove and strain about 3/4 cup of blueberry jam before setting. Leave aside to set. Use this to make the frosting. You should have 1/2 cup of strained blueberry jam.

Blueberry Lovers Cake

225 g butter (8 oz, 1 cup), cubed
1-1/4 cup CSR caster sugar
3 eggs
2 cups self-raising flour
350 g greek yogurt (12 oz, 11/3 cups)
1/4 cup milk
1 cup frozen (or fresh) blueberries
1 cup fresh blueberry jam (recipe below)
Blueberry Buttercream (recipe below)

For the Blueberry Jam

500 g frozen blueberries (18 oz)
500 g CSR Jam setting sugar (18 oz)
10 g butter (0.35 oz, 1 tsp)

To make the cake: Preheat oven to 180 degrees C (160 degrees C fan forced). Lighly grease 3 round cake pans and line the base with baking paper.

Using an electric beater beat the butter and sugar together in a large bowl until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.

Stir in half the flour and yoghurt until just combined. Stir in the remaining flour, yoghurt and milk until combined. Divide equally among the prepared pans and smooth the surface. Fold in the blueberries. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 10 minutes to cool slightly.

Carefully turn out the cakes onto a wire rack. Turn upright and set aside for a further 20 minutes or until cooled to room temperature.

To make the Blueberry Jam, Just follow the instructions on the back of the Jam Setting Sugar pack. Crush blueberries with blender. Place the blueberries and CSR Jam setting together in a large, heavy based saucepan. Heat mixture over a low heat until sugar is dissolved. Do not allow to boil.

Add a knob of butter, then increase heat and bring to a rolling boil. Boil for 4 minutes only. Remove from heat. Test for set (by putting a small amount on a cold plate and checking the surface with fingers for wrinkles.

Store in sterilised jars.

To make the Blueberry Swiss meringue buttercream:

6 egg whites
1-1/2 cup CSR caster sugar
400 g (14 oz, approx 13/4 cup) unsalted butter, room temperature
1/2 cup blueberry jam
1-2 drops Violet food colouring (optional)

Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch.

Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.

Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.

When the buttercream has come together, add the blueberry jam and mix in till smooth and well blended. Add the food colouring (if using).

To assemble: Place one layer of cake on a cake stand or plate. Place 4 tbsps. of blueberry jam. With a large star or round nozzle, pipe buttercream kisses all over the cake. Alternately, you could dollop the buttercream on top. Place the second layer and repeat. Repeat with the third layer. Decorate with fresh blueberries.

Orange Loaf With Fresh Cream And Pineapple Curd

23|04|2015

What a thrill it was to wake up to the sun this morning! After three days of incessant rains and stormy weather, we got a glimpse of the gorgeous sunlight. The boys resumed school but the excitement went down as soon as they realized that there was no outdoor activity at the moment. The wet sand-pit dampened their spirits at first glance. The droopy wet flowers around the flower gardens weren’t as welcoming to them as they always did. But a hug from a friend made them squeal with delight. Childhood! So pure…simple..free! Can I have mine back?

Involuntarily locked up at home with no kids to tend to, I decided to clean and rearrange my kitchen and props cupboards. I thought I might find some inspiration tucked away at the far end somewhere. Within minutes, I was baking! Cleaning was postponed as soon as I spotted my loaf pans.

With a limited window to complete baking and photographing, I resisted the urge to bake a yeasty bread. With heaps of citrus at home, it was easy to settle on a simple orange flavoured loaf. To go with the loaf, I quickly whipped up this pineapple curd. Fortunately, I had pineapple juice at home otherwise I would have gone with lime curd perhaps.

The original recipe uses simple pantry ingredients except creme fraiche. I did not have any so I substituted with sour cream which always works a breeze. The loaf is sturdy with a soft texture within and thoroughly tasting of oranges. It is a great lunchbox option as well since it is easy to store and carry.
The pineapple curd is very easy to make and can be stored up to a week in the refrigerator.

Orange Loaf With Fresh Cream And Pineapple Curd (orange loaf adapted with variation from here)
Serves 8-10

185 g butter, softened
1 cup caster sugar
2 tablespoons finely grated orange zest
3 eggs
2 cups self-raising flour, sifted
1/4 cup orange juice
1/2 cup sour cream

Preheat oven to 180 degrees C (160 degrees C fan-forced) Grease a 7 cm-deep, 11 cm x 21 cm (base) loaf pan.

Using an electric mixer,beat butter, sugar and orange zest until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour, orange juice and 1/2 cup sour cream.

Pour the mixture into prepared pan. Smooth surface. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of loaf comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

When serving, cut into slices, top with fresh cream and pineapple curd.

Pineapple Curd
3 large egg yolks
1 cup pineapple juice
1/3 cup caster sugar
21/2 tbsp cornstarch
a pinch, salt

Place all the ingredients together in a saucepan over low-medium heat. Cook for about 7-8 minutes, whisking constantly till mixture thickens and looks glossy. Remove from heat. Cool to room temperature. Store in the refrigerator.

Cinnamon Cake With Apple Rosemary Buttercream

8|04|2015

I hope you all had a lovely Easter weekend. I don’t know where the 4 days vanished because there were too many things squeezed into one short break. On the other side of the break we are suddenly into winter like weather. Daylight savings came to an end and the weather aligned itself in perfect harmony.

It rained so much on Friday and Saturday that we almost doubted if the apple picking and picnic would go as planned. But the brilliant sunshine on Sunday not only made it a perfect day for the outing but everything looked so bright, neat and beautiful. Like a big blow dry after a rain wash. This year was more about chasing little kids (and their families) around the orchards for photographs than picking fruit, for me. The rain apparently had done a lot of damage to the orchards and there were more apples on the ground than on the trees. Like every year I did not miss the giant apple pie that is sold at the resident cafe. With full bellies we headed towards the picnic destination. The scenery changed as we drove on. The fall colors showing up at every bend on the road. Finally when it was too much to just sit back and admire from the car, we had to pull over and pose in front of the orange and red hued trees. How magical is nature! In Sydney, we don’t get to see these coloured trees within the city..maybe very few. So you really can’t blame us for jumping in excitement when we managed to spot them along the country side!

The picnic spread was huge. The appetites were bigger. Friends, conversations, a breath taking setting and you realize you are constantly eating. Among other things I took my famous orange poppy seed cake to share. Famous because somehow it always gets made for picnics and outings after I get the ‘don’t make rich cakes’ look from my husband the evening before. It is never planned but I end up taking it. It lacks my usual height and drama but is always a winner in the flavor department. Since I was also taking double chocolate cupcakes with piped roses I had to agree with hubby. Finally the day ended the way we hoped it would.

Sometime during the weekend we also went to the beaches. Despite the rain I took my favorite ferry ride which is all the more exciting when you sit outside in the deck with the rain on your face. Food as always was big on the agenda and I sampled many new dishes that I am all geared up to recreate. This place has been missing some savory action so you may see a few coming up soon.

Now for this cake. While it seems so perfect for this post, it was made much before when I wanted to just test out an apple buttercream recipe. I couldn’t find many on the Internet so I wanted to give it a shot. The cinnamon cake is simple and very tasty. As an afterthought, I would like to add chopped apples to the batter next time. The apple buttercream has a very slight taste of apples despite adding half a cup of applesauce. The rosemary flavor is more prominent. I did not have a ruffle cake on the blog so I turned this into one. The ruffles are far from perfect but I love the overall moreish look of the cake.

Cinnamon Cake With Apple Swiss Meringue Buttercream
Serves 8-10

175 g butter, softened
1 3/4 cups caster sugar
1 tablespoon finely grated orange rind
3 eggs
1 3/4 cups plain flour, sifted
3/4 cup self-raising flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
2 teaspoons ground cinnamon
3/4 cup milk
Apple Roserary Swiss Meringue Buttercream (recipe below)
Apple chips (store bought) to decorate
Rosemary sprigs, to decorate

Apple Rosemary Swiss Meringue Buttercream
4 egg whites
1 cup castor sugar
300 g unsalted butter, room temperature
1/2 cup apple sauce
1/4 tsp finely chopped fresh rosemary

Preheat oven to 180 degrees C (160 degrees C fan-forced) Grease two 19 cm round cake pan. Line bases with baking paper.

Using an electric mixer, beat butter, sugar and orange rind together until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flours, bicarbonate of soda, cinnamon and milk. Divide mixture equally among prepared pans. Bake for 30-40 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Once cooled completely, frost the cake. Place one layer on a cake stand or plate. Spread about half cup of frosting (recipe below). Place the second layer and repeat. Frost the sides of the cake. To make the ruffles, crumb coat the cake first and place in the fridge for 4 hours. Using a leaf nozzle, make ruffles in your desired size.

To Make the Apple Rosemary Swiss meringue Buttercream : Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch

Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.

When the buttercream has come together, add the apple sauce and chopped rosemary and mix till smooth and well blended.

White Chocolate Mud Cake With Pineapple

11|03|2015

White Chocolate Mud Cake made extra delicious and moist by the addition of pineapple. A simple honey whipped cream completes the frosting.

Growing up in the tropics, pineapple flavored sweets were a prominent part of my childhood. I don’t think I had ever spotted canned pineapple back then. Fresh pineapple was the way to go and despite the work involved, prepping the pineapple never seemed daunting to anyone as much as it is to me today. My mum’s favorite thing to make was a fresh pineapple chutney with a generous squeeze of lime and two big dried red chillies. The blend of sweet, sour and spicy flavors would make my palate dance. Another flavoring agent was the pineapple essence. Pretty common and more popular than orange or strawberry. I would love to eat the tea cakes that were flavored with this essence and speckled with dried pineapple. I was a bit disappointed not to find the pineapple cake as popular in Australia when I came to live here.

Mud cakes however are pretty popular in Australia. Though I have never come across a white chocolate mud cake with pineapple before I made one, I could envision quite clearly how it would taste. Since mud cakes are rich and dense, I could foresee the pineapple totally blending with the texture and turning into a pineapple enriched fudge. Biting into the fudgy cake, you could taste tiny bits of crunchy pineapple. Mud cakes almost always have chocolate in them and here I’ve used white chocolate. It definitely adds to the sweetness of the cake but the primary flavor is pineapple.

Since the cake is quite rich, I chose a simple whipped cream frosting swirled with honey. With this recipe, I baked two cakes. Which means, I divided the batter between two cake pans. Then I served the first one with whipped cream while I dusted icing sugar on the other one to eat with tea. The cake on it’s own is not very sweet so I preferred the frosted one over the plain one, You could bake the cake in one pan as well but the baking time will increase. Or simply use half the recipe for the size and thickness of the cake you see in the picture. Mud cakes do take a long time to bake as they are cooked under low temperatures.

The cake keeps well for quite some time (about 4-5 days) even when stored outside the refrigerator. I find that it actually tastes better the next day. Frost the cake just before serving.

White Chocolate Mud Cake With Pineapple
Serves 8-10

350 g butter, chopped
150 g white chocolate, chopped
1 cup castor sugar
400 g can of crushed pineapple in syrup
1 teaspoons vanilla extract
3 eggs
2 cups plain flour, sifted
3/4 cup self-raising flour, sifted
1 cup heavy cream/whipping cream, whipped to stiff peaks.
1/4 cup honey (or more)

Preheat oven to 160 degrees C ( 140 degrees C for fan-forced) Grease two 19 cm round cake tins and line the base with baking paper..

Place butter, white chocolate, sugar and vanilla in a saucepan over low heat. Stir until smooth. Transfer to a large bowl. Leave aside for 15 minutes to cool.

Add the crushed pineapple and mix till blended. Add eggs one at a time and stir to combine. Add plain flour and self-raising flour. Stir to combine. Divide mixture equally between prepared pans. Bake for 50 minutes-1 hours or until a skewer inserted in the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Fold in the honey gently with the whipped cream. Once the cake has cooled completely, spread the honey-cream frosting over the cake. Slice and serve.