on this page: Almond
Coffee Cake, Amarula Carrot Cake
,Apple Cake , Beetroot Cake , Caramel Cake ,Chocolate Cake , Christmas
Cake , Christmas Fruit Cake,Torta De Santiago
Almond coffee cake
45 ml instant coffee powder
225 g butter, softened
4 extra-;large eggs
250 ml castor sugar
30 ml milk
400 ml cake flour
15 ml baking powder
50 g ground almonds
100 g almond flakes, toasted
85 ml unsalted butter
85 ml castor sugar
30 ml honey
100 g almond flakes, lightly toasted
Preheat the oven to 180 ºC (350 ºF). Spray an 18 x 28 cm oven pan
with non-stick spray. Dissolve the instant coffee in 30 ml (2 T) boiling
water and set aside. Beat the butter, eggs and sugar together until well
blended. Add the dissolved coffee and milk and beat well. Sift in the cake
flour and baking powder, add the ground almonds and beat until well
blended. Add the almond flakes and fold in. Turn into the prepared oven
pan, spread evenly and bake for 30 to 35 minutes or until done. Mix all the
ingredients for the topping in a saucepan and heat until the butter and
sugar have melted. Stir until the almonds are well coated with the mixture.
Pour over the cake and bake for another 10 minutes or until the almonds
just begin to brown. Cool completely and slice. Makes a medium-sized cake
Amarula carrot cake
625 ml cake flour
10 ml baking powder
7 ml bicarbonate of soda
15 ml mixed spice
5 ml salt
4 extra-large eggs
315 ml castor sugar
315 ml oil
500 ml finely grated carrots
250 ml grated fresh pineapple or apple, well-drained
250 ml chopped pecan nuts
65 ml Amarula cream liqueur
125 ml apricot jam
60 g butter
500 ml icing sugar
20 ml Amarula cream liqueur
125 g cream cheese or creamed cottage cheese
Preheat the oven to 180 ºC and butter a 35 cm loose-bottomed cake tin
or spray with non-stick spray.
Line the base with baking paper and butter or spray once more.
Sift the dry ingredients together twice.
Beat the eggs and add the castor sugar by the spoonful, beating
continually. Beat well until thick and light.
Slowly add the oil and beat for 2 minutes.
Add the carrots, pineapple, nuts, liqueur and apricot jam, and stir until
Add the dry ingredients to the egg mixture and fold in.
Turn the batter into the prepared tin and bake for about 1 hour and 10
minutes until done or a testing skewer comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a
wire rack to cool completely.
Meanwhile make the icing.
Cream the butter and icing sugar together.
Gently stir in the liqueur and cream cheese.
Chill for at least 2 hours and cover the cooled cake with the icing.
Apple cake with cinnamon sugar
170 g self-raising flour
5 ml baking powder
80 g castor sugar
1 extra-large egg
90 ml milk
30 ml cooking oil
25 ml melted butter
50 ml castor sugar
2 ml ground cinnamon
50 g walnuts, chopped
Preheat the oven to 200 ºC (400 ºF). Spray a 27 x 11 x 7 cm loaf
tin with non-stick spray. Line with wax paper and spray again with
non-stick spray. Sift the self-raising flour and baking powder together in
a large mixing bowl. Add the castor sugar and mix. Lightly beat the egg and
mix with the milk and oil. Add to the dry ingredients and mix well. Turn
the batter into the prepared loaf tin. Pour the melted butter over the
batter. Core the apples and slice thinly. Arrange the apple slices on top
of the batter. Mix the castor sugar, cinnamon and chopped walnuts and
sprinkle over the apples. Bake for 30 minutes or till the cake is done (a
skewer inserted will come out clean) and the top just begins to brown. Cool
slightly and remove from the tin using the wax paper to assist you. Remove
the wax paper and slice the cake. Makes a medium-sized cake
BEETROOT CAKE WITH
about this sweet ending
100 g light brown sugar
3 large eggs
125 ml oil
210 g flour
10 ml baking powder
5 ml bicarbonate of soda
150 g raw beetroot, finely grated
3 large bananas, mashed
75 g walnuts, chopped
Preheat the oven to 180ºC.
Beat the sugar, eggs and oil together. Sift the dry
ingredients and add them to the egg mixture, alternating with beetroot,
bananas and walnuts. Pour into greased 22 cm ring tin and bake for
Remove from the oven, leave to stand in the tin for a
few minutes, and then turn out onto wire rack to cool completely. When cool
cut into portions.
6 egg yolks
150 g castor sugar
500 ml cream
200 g beetroot, cooked and puréed until smooth
100 ml whipped cream
Whisk the egg yolks and the sugar until light and
At the same time bring the cream and the beetroot
purée to the boil. Once the mixture has reached a boiling stage,
take it off the heat.
Pour the cream mixture over the egg mixture; whisk and
strain through a fine sieve. When cool, fold in the whipped cream. Churn in
an ice-cream machine and freeze.
FOR THE BEETROOT PETALS
100 ml heavy stock syrup
2 medium raw beetroots, peeled and thinly sliced
To make the stock syrup, boil 200 g sugar, 100 ml
water and the juice of 2 lemons until the syrup has the constistency
of warm honey, about 15 minutes.
Place the beetroot slices into the syrup and boil
until beetroot is soft, for 15 minutes.
Remove the slices from the syrup and place them on a
non-stick baking parchment. Leave to dry overnight.
To serve, place the cake in the centre of the bowl,
top with a scoop of ice-cream and decorate with beetroot petals.
If you don’t have the equipment, time or energy for the beetroot
ice-cream; substitute with shop bought hazelnut ice-cream. The cake can
also be enjoyed on its own with mascarpone and lime frosting.
150 g butter
125 ml castor sugar
1 extra-large egg
2 egg yolks
500 ml self-raising flour
90 g instant caramel pudding
200 ml milk
2 ml caramel essence
2 ml vanilla essence
380 g Nestlé Caramel Treat
310 g cream, chilled
90 g caramel flavour instant pudding
Preheat the oven to 180 ºC (350 ºF). Spray two 20 cm
loose-bottomed cake tins with non-stick spray. Cream the butter until light
and fluffy. Add small quantities of the sugar at a time, beating
continuously. Add the egg and egg yolks one by one, beating well after each
addition. Sift the dry ingredients together and fold into the butter
mixture, alternating with the milk. Add the essences. Turn into the two
prepared, loose-bottomed tins and bake for 25-30 minutes or until the cakes
are done - a testing skewer will come out clean when inserted into the
centre of the cakes. Cool on a wire rack. Place one of the cake layers on a
pretty cake platter. Spread generously with caramel condensed milk. Place
the other cake layer on top and spread with more caramel condensed milk.
Whisk the cream and instant pudding together for 1 minute until thick. spoon into a piping bag and decorate the cake with the
mixture. Makes a small cake.
2 extra-large eggs
250 ml sugar
125 ml cake flour
125 ml cocoa powder
10 ml baking powder
5 ml butter
125 ml hot milk
5 ml vanilla essence
Preheat the oven to 180 °C.
Grease a 22 cm square cake tin and line with baking paper.
Whisk the eggs until light and frothy.
Add the sugar a little at a time, beating well until thick and pale.
Sift the cake flour, cocoa powder, baking powder and salt over the egg
mixture and carefully fold in.
Melt the butter in the hot milk and add the vanilla essence.
Carefully mix into the batter.
Turn into the tin and bake for 35 to 40 minutes or until done.
Cool and decorate as desired.
Christmas Cake for the strong
4 bottles of Vodka
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs nuts
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again.
To be sure it is the highest quality, pour one
level cup and drink.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the vodka is still OK.
Try another cup .... just
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit.
Pick fruit off floor. Mix on the turner. If the fried druit
in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something.
Who giveshz a shoot
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar. Whatever you can find.
Greash the oven and pee in the fridge.
Turn the cake tin 360 degrees and try not to fall over Don't forget to beat
off the turner.
Finally, throw the bowl through the window, finish the vodka and kick the
Fall into bed.
Christmas fruit cake
500 g fruitcake mix
50 g candied peel
150 g assorted glacé fruit
200 g butter
250 g soft brown sugar
5 ml mixed spice
15 ml bicarbonate of soda
250 ml brandy or rum
2 extra-large eggs
125 ml sherry
125 ml milk
400 ml cake or all purpose flour
100 g mixed nuts
Preheat the oven to 150 ºC.
Grease the cake pan well and line it with baking paper or greaseproof
paper. Add a brown paper collar, if using.
Combine the fruit, butter, sugar, mixed spice, 7 ml bicarbonate of soda and
brandy in a large, heavy-based saucepan. Simmer gently over moderate heat
for 20 minutes, stirring occasionally with a wooden spoon. Cool.
Beat the eggs until frothy in a large mixing bowl. Add the sherry and milk
and whisk with the eggs.
Sift the flour and remaining bicarbonate of soda together into a large
mixing bowl and add the chopped nuts.
Add the cooled fruit mixture and the egg mixture to the flour and nuts and
mix through evenly.
Pour the mixture into the prepared cake pan, to three quarters full.
Bake the cake for 1 1/2 to 1 3/4 hours.
Test to see if the cake is done: insert a thin metal skewer into the centre
of the cake then remove it. If the cake is done, it will come out clean
with no trace of stickiness.
If ready, remove the cake from the oven, place a plate on top and cool it
on a wire rack for a few minutes. Remove the plate and the pan, shaking it
loose carefully, then peel the lining paper off
the bottom of the cake. Sprinkle the cake generously with extra brandy.
When the cake is cool, turn it right side up and decorate it with whole
almonds and glacé cherries, as shown in
TORTA DE SANTIAGO
Santiago Almond Torta
This torte comes from Santiago de Compostela
in Northern Spain, where the shrine of St. James (Santiago) is located. Sometimes the torte has the outline of the
cross of St. James on its top.
500 g almonds, skinned and finely ground
150 g butter
500 g sugar
150 g plain flour
1 tablespoon lemon zest
Spread the ground almonds in an oven tin and toast
them in a moderate oven, stirring frequently, until the
are lightly golden. Take care they do not brown. Cool. Cream the
butter and sugar until light and fluffy. Beat in the eggs one at a time,
then stir in the flour, ground almonds and grated lemon zest. Pour into a
buttered spring-form mould and bake in a preheated moderate oven
(180ºC) until a skewer inserted in the centre comes out clean, about 1
hour. Cool the torte 10 minutes, then remove from the mould and cool on a
rack. Before serving dust the top with icing sugar. If desired, place a
template of the Santiago pilgrim's cross on the torte, sprinkle with sugar, brush
sugar off the template and remove it.
Serves 10, cut in thin wedges. This torte is good
served with fruit purées.