Tag: cake

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Foodie Friday: Mango white chocolate lamingtons

Today’s recipe is brought to us by Appliances Online and was created by Bridget O’Connor from The Neff Kitchen.

Mango white chocolate lamingtons

A sweet tropical take on our favourite Aussie snack.

Cake

  • 2 eggs (lightly beaten)
  • 1 ¼ cup caster sugar
  • 2 tsp vanilla essence
  • 300 ml pure cream
  • 2 cups self-raising flour
  • 1 cup mango (sliced)

Icing

  • 1 cup milk
  • 250 g white chocolate (chopped)
  • 5 cups icing sugar
  • 5-6 cups shredded coconut (toasted)

  1. Place wire rack on shelf 2 and preheat oven to 180° fancforced.

  2. Grease and line a 30cm x 20cm lamington pan.

  3. Combine eggs, sugar and vanilla in a large mixing bowl. Using a balloon whisk, mix together until well combined and mixture is creamy.
  4. Add the cream and whisk again until thoroughly combined.
  5. Sift the flour over the mixture and fold gently to form a smooth batter. Fold in the mango. Pour the mixture into prepared pan.
  6. Bake for 30 to 35 minutes or until cake is cooked when tested with a skewer. Allow to cool then cut cake into 24 pieces.

  7. Make the icing by placing the milk and chocolate in a saucepan over a low heat or induction level 3 and cook stirring occasionally until chocolate has melted. Sift the icing sugar into a large bowl and make a well in the centre. Pour in the chocolate mixture and mix until smooth making sure there are no lumps of icing sugar.

  8. Coat the cake pieces in the white chocolate icing then toss in toasted coconut.
Dessert, Snack
Baked goods, Modern Australian
baked, baking, cake, mango, white chocolate

Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.
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Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.

Layered walnut cake with raspberries & vanilla cream cheese frosting

Impress your friends and family with the unique flavour combination and rustic layered appearance of this cake.

  • Electric mixer, with paddle attachment
  • Food processer
  • 3 cake tins, 20cm
  • 500 g unsalted butter (at room temperature)
  • 200 g caster sugar
  • 200 g dark brown sugar
  • 6 eggs
  • 4 egg yolks
  • 300 g Greek yoghurt
  • 150 ml dark rum
  • 4 tsp vanilla extract
  • 450 g rye flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 4 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 400 g walnuts
  • 500 g cream cheese (at room temperature)
  • 750 g icing sugar (sifted)
  • 4 punnets raspberries

  1. Preheat oven to 180°C. Combine 375g butter, caster sugar, and dark brown sugar in the bowl of an electric mixer. Beat with the paddle attachment on medium speed for 10 minutes, until very light.

  2. Whisk the eggs, yolks, yoghurt, rum, and half the vanilla, then add to the butter mixture while beating on low speed.

  3. Sift the flour, spices, baking powder, bicarbonate of soda and cream of tartar together twice, then fold gently into mixture.

  4. Place the walnuts in a food processor and grind until very fine, then fold into the batter.

  5. Spoon the batter into three lined 20cm cake tins and bake for 25-30 minutes, until a skewer can be inserted ad removed cleanly. Cool on a wire rack.

  6. Combine the cream cheese, icing sugar, remaining butter, and remaining vanilla in the bowl of an electric mixer, then beat with the paddle attachment on medium speed for 10 minutes, until very light.

  7. Spread one-third of the icing on one cake, spread flat, then top with a punnet of raspberries. Stack a second cake on top and repeat. Place the final cake on top, then use the remaining icing to cover the cake. Serve with the remaining raspberries.

Sifting the flour mixture is essential for this cake, as it helps to ensure that the layers will rise flat, making it easier to assemble. If your cakes do get peaks, simply trim with a serrated bread knife.

Dessert
cake, cream cheese frosting, layered cake, raspberries

Foodie Friday: Vegan strawberry cheesecake

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9 Vegan, Gluten Free and Dairy Free Ingredients  Crust: 100g gluten…

Foodie Friday: Pear and ginger cheesecake

Brought to us by Australian Pears, this unique ginger and pear cheesecake combination makes for an impressive entertaining choice. How good do the pears look piled up on top? This recipe…
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Foodie Friday: Chai spiced carrot slice

Foodie Friday

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Chai Spiced Carrot Slice

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients 

  • 1/4 cup melted coconut oil
  • 1/4 cup rice malt syrup
  • 3 free-range eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
  • 1/2 cup almond meal
  • 1 cup grated carrots
  • 1/4 cup sunflower seeds
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour

Method

  1. Preheat oven to 160C and line a loaf tin with greaseproof paper.
  2. Place all in ingredients a mixing bowl and mix to combine.
  3. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
  4. Cool in tin for 15 minutes, then transfer to rack to cool completely.
  5. Stores well in the fridge up to 5 days.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft…
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Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft for this week’s recipe.

Ingredients

  • 1 orange
  • 1/2 (125ml) cup olive oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla bean paste
  • 1/4 cup (35g) pistachios, coarsely chopped
  • 1/2 cup (140g) Greek yoghurt
  • 2 tbsp honey
  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1 cup (150g) self- raising flour
  • 1 tbsp icing sugar
  • Chopped pistachios, to garnish
  • Dried orange slices, to garnish

Method

  1. Pre-heat oven to 160°C, 140°C fan-forced.
  2. Line a 15x9cm loaf pan with baking paper and set aside.
  3. Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.
  4. Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.
  5. In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.
  6. Serve.

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Foodie Friday: Soft chocolate mini cakes

With spring around the corner, now’s the time for some wonderfully soft-centred chocolate mini cakes to see out the last of the cool winter evenings! Thanks to our friends at Williams Sonoma for this week’s recipe.


Ingredients

  • 75 g unsalted butter, cut into small cubes, plus more for greasing
  • 250 g dark chocolate, chopped
  • 125 g sugar
  • 2 large eggs
  • 1.5 tsp. pure vanilla extract
  • Pinch of sea salt
  • 45 g plain flour
  • Whipped cream, crème fraîche or vanilla ice cream to serve (optional)

Method

Position a rack on the lowest level in the oven and preheat to 200 degrees celsius. Lightly butter six half-cup (125g) ramekins.

Put the butter and chocolate in a heatproof bowl and place over (not touching) simmering water in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly.

Meanwhile, in a bowl, combine the sugar, eggs, vanilla and salt. Using an electric mixer set on high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle the flour over the batter and continue beating just until combined. Using a spatula, fold the egg mixture into the cooled chocolate mixture until combined. 

Divide the batter among the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake until the tops are puffed and dry and a wooden skewer inserted in the centre comes out with some soft batter clinging to it, about 10 minutes.

Serve the cakes hot, in the ramekins. Top with a dollop of whipped cream, if you like. Serves 6.

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Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate.

Ingredients

(Makes 16 muffins)

  • 4 bananas, mashed
  • 200 gm or 1 cup caster sugar
  • 150 ml or ⅔ cup oil
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 240 gm or 1 ½ cups plain flour
  • 2 teaspoons baking soda
  • 50 gm or ½ cup good quality dark cocoa
  • 100 gm good quality milk chocolate, chopped into chunks
  • 100 gm flaked almonds

Method

1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers.

2. Sift the flour, baking soda and cocoa together.

3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined.

4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing.

5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds.

6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife.

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Foodie Friday: Chocolate and orange olive oil cake

foodie friday logo

Photography by Jacqui Turk

What’s your go-to chocolate cake recipe? Food fanatic Charlotte Ree stopped by the Williams-Sonoma cooking school to share hers. It’s made with super-lush ingredients like Dutch cocoa powder, hazelnut meal, extra virgin olive oil and orange zest for a hint of citrus. Word of warning: you’ll never want to make any other cake EVER again! Whip one up for a special occasion, or enjoy a slice as a decadent afternoon treat.

charlotteree_choc_hires_jacquiturk-12
Charlotte Ree

Serves: 8 to 10 | Prep time: 20 minutes | Cooking time: 45 minutes

charlotteree_choc_hires_jacquiturk-28

Ingredients

  • 50gm Dutch cocoa powder + extra, to serve
  • 2 tsp vanilla extract
  • 150gm hazelnut meal (or almond meal)
  • 1/2 tsp bicarbonate of soda
  • 1 orange, finely zested + extra, to serve
  • Pinch of salt
  • 150ml extra-virgin olive oil
  • 200gm caster sugar
  • 3 large free-range eggs
  • Crème fraiche or mascarpone, to serve

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform pan, such as the Williams-Sonoma Goldtouch® Springform Pan, with olive oil and line the base with baking paper.

2. Sift cocoa powder into a bowl and whisk in 125ml (1/2 cup) boiling water until smooth. Whisk in the vanilla extract and set aside to cool slightly.

3. In a separate bowl, combine the hazelnut meal, bicarbonate of soda, orange zest and salt.

4. Place the olive oil, sugar and eggs in a large bowl and beat with an electric hand blender on high for 3 minutes or until mixture is pale and resembles thickened cream.

5. Reduce the speed to medium-low and pour in the cocoa mixture, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.

6. Pour batter into prepared tin and bake for 40 to 45 minutes or until sides are set but centre still looks slightly damp.

7. Cool cake in tin for 10 minutes on a wire rack, such as the commercial-quality Williams-Sonoma Goldtouch® Nonstick Cooling Rack, then remove cake from tin and set aside to cool.

8. To serve, dust with cocoa powder and sprinkle over extra orange zest. Serve with crème fraiche or mascarpone.

– Recipe by Charlotte Ree for Williams-Sonoma (@charlottereepr). If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. 

charlotteree_choc_hires_jacquiturk-26

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Foodie Friday: Buttermilk doughnuts

foodie friday logo

Perfect for a weekend treat, these old-fashioned cake doughnuts and doughnut holes from Williams-Sonoma are beautifully aromatic with cinnamon and freshly grated nutmeg. They’re easy to prepare and so delicious you might want to make a few batches! The doughnuts will almost triple in thickness while they’re cooking, so be sure to fry them in batches to avoid crowding.

Buttermilk Doughnuts

Ingredients

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 3/4 tsp freshly grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup caster sugar
  • 1 tbs unsalted butter, melted
  • 1/2 cup buttermilk
  • Peanut or canola oil for deep-frying
  • Icing sugar for dusting

Method 

In a bowl, sift together the flour, nutmeg, cinnamon, baking powder, baking soda and salt. Set aside.

To make the dough by hand, in a large bowl, whisk together the egg and caster sugar until creamy and pale. Add the melted butter and buttermilk and whisk until blended. Add the flour mixture and stir with a wooden spoon until the dough holds together.

To make the dough with an electric mixer, in a large bowl, beat together the egg and caster sugar on low speed until creamy and pale. Add the melted butter and buttermilk and beat until blended. Reduce the speed to low, add the flour mixture and beat until the dough holds together.

Line a large baking tray with paper towels. In a deep, heavy saucepan, pour in oil to a depth of 5 cm and heat to 185°C (check with a deep-frying thermometer like this Digital Candy & Deep Fry Thermometer from Williams-Sonoma, or test with a cube of bread; it should turn golden in 60 seconds). 

Turn the dough out onto a lightly floured work surface. Roll out to a 25 cm round about 1 cm thick. Use a 7 cm cookie cutter to cut out 8 rounds, then use a 2 cm cutter to cut a round from the centre of each.

When the oil is up to temperature, place 2 doughnuts and 2 doughnut holes into the oil and fry for about 2 minutes until deep golden brown. Using a slotted spoon, turn them and fry on the other side, about 1 1/2 minutes. Using the slotted spoon, transfer to the paper towels to drain. Repeat with the remaining doughnuts and doughnut holes.

Arrange the doughnuts and holes on a serving plate. Using a fine-mesh sieve, dust with icing sugar and serve immediately. Makes 8 doughnuts and 8 doughnut holes.

– Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce.

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Foodie Friday: Easy pear and ginger upside down cake

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This week’s recipe comes from The Little Grocery Service, a boutique fruit and vegetable delivery service in Sydney. This gorgeous cake is definitely perfect for winter. Somebody put the kettle on?

160429_PearGingerbr#24937CA
Photo: Cath Muscat

Ingredients

  • 60g butter
  • 100g brown sugar
  • 3 pears, peeled, cut in quarters and cored

For the gingerbread:

  • 125g plain flour
  • 1/2 teaspoon bicarbonate of soda and 1 teaspoon baking powder
  • a pinch salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • a pinch of ground cloves
  • 1 egg, beaten
  • 125g brown sugar
  • 90g treacle
  • 1/2 cup milk
  • 60g butter, melted

Method

To make the pears, melt the butter in a saucepan, add the brown sugar and stir until the sugar has dissolved.

Pour the mixture into a 20cm cake tin.

Arrange the pears around the perimeter of the tin, cut sides up.

To make the gingerbread, sift together the flour, bicarbonate of soda, baking powder, salt and spices in a bowl.

In a separate bowl, beat together the egg, brown sugar, treacle, milk and melted butter until combined, then stir into the flour mixture.

Beat well for 1 minute, or until the mixture is smooth, and pour over the pears.

Bake in a preheated 180 °C oven for 40-45 minutes.

To serve, allow the cake to cool slightly before turning out onto a large platter. Serve cut in wedges with vanilla ice cream.

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Foodie Friday: Madeleines

Today is the 100th birthday of Chuck Williams, founder of Williams-Sonoma. Who, you ask? And it’s true: Chuck doesn’t have the celebrity status of some of his contemporaries such as Julia Child – especially in Australia, where Williams-Sonoma is a relatively new brand. But his influence and legacy are pretty mind-boggling.

chuck-minneapolis-652x518

It all started with one auspicious trip to Paris in 1953, when Chuck discovered the beautiful quality cookware that the French had been using in their home kitchens for years. It inspired him to do something about getting the same French cookware back home for American cooks. Before Chuck, specialist cookware in America was something only accessible to chefs and commercial kitchens.

Chuck opened his specialist cookware store in Sonoma, California in 1956 and today there are more than 250 Williams-Sonoma stores in North America and three in Australia.

Not only is the madeleine one of Chuck’s favourite recipes, it also represents one of his many contributions to the world of home cooking in the US. The special shell-shaped madeleine pans were among the first baking pans Chuck imported from France to the US in the late 1950s, and they were the most popular item at his California store for a year or two.

madeleines

These fragrant little French sponge cakes, most famously immortalised by Marcel Proust in his epic novel Remembrance of Things Past, are at their most memorable when eaten as Proust ate them: still warm from the oven and a little crisp on the outside. They take very little time to make and are perfect for dipping in coffee or tea.

STYLING TIP: Buttery and warm, these cakes don’t need a lot of styling – they won’t last long enough on the plate anyway! In homage to Chuck Williams and his legacy, try serving yours on fine French porcelain for afternoon tea alongside another Chuck favourite and a Williams-Sonoma icon: the Apilco Cow Milk Jug.

Ingredients

  • 4 tbsp unsalted butter, softened, plus more for greasing
  • 1/2 cup cake & pastry flour (if unavailable, substitute plain flour)
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 cup caster sugar
  • 2 tsp orange-blossom water
  • Icing sugar for dusting

Method

Position a rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). Generously butter a 12-mould madeleine pan.

In a bowl, sift together the flour and baking powder. In another bowl, using a handheld mixer set on medium speed, beat together the egg, caster sugar and orange-blossom water for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in bulk and is very thick, about 10 minutes. Using a rubber spatula, carefully fold the flour mixture and then the softened butter into the egg mixture. Spoon the batter into the prepared moulds, filling each one about three-quarters full.

Bake until lightly browned around the edges and on the bottom, 10-12 minutes. Remove from the oven and immediately turn the cakes out onto a wire rack. Using a fine-mesh sieve or a sifter, dust with icing sugar. Serve warm. Makes 12 small cakes.

–This recipe is adapted from one in Merchant of Sonoma: Chuck Williams, Pioneer of the American Kitchen, by William Warren. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.