Lemon Curd Cake
Curd – First make the lemon curd. Place all ingredients except mascarpone (if using) in a bowl set over a saucepan of simmering water. Don’t let the bowl sit in the water. Whisk until the butter melt, then continue to whisk until the mixture resembles a thick custard. This will take longer than you think. If you want it very smooth pass it through a sieve into a bowl (I don’t do this), cover with cling wrap and chill until set
Cake – preheat the oven to 170 degrees and grease a 20cm cake tin with a removeable base. Place all cake ingredients in a food processor or hand-held mixer and cream together. Transfer the mixture into the cake tin and smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stir the topping together the pour it evenly over the cake and leave to cool.
Take the cake out of the tin, slice through the cake with a break knife and add the curd to the bottom half. Then sandwich the two halves together. You can either top the cake with more curd or add it to the side when serving.
Finely grated zest and juice of 1 lemon
60g unsalted butter
90g caster sugar
200g mascarpone (this is in the original recipe, but I never use it)
225g unsalted butter diced
225g caster sugar
225g Self-raising flour
2 teaspoons baking powder
4 medium eggs
50ml double cream
Finely grated zest and juice of 1 lemon
Juice of 1 lemon
50g caster sugar
Lemon Sour Cake
Preheat oven to 160 degrees C
Place butter, sugar, eggs, sour cream, lemon juice and rind into a bowl and whisk to combine.
Add flour and baking powder and whisk until smooth
Spoon into a well-greased Bundt tin and bake for 55-60 minutes test with a skewer
Cool for 10 minutes then turn out onto the wire rack until completely cooled.
Icing – place icing sugar, juice and water in a bowl and combine, spoon over cake to serve.
220g butter melted
1 ½ caster sugar
½ sour cream or greek style yoghurt
¼ lemon juice
2 tablespoons finely grated lemon rind
2 cups plain flour sifted
2 teaspoons baking powder sifted
2 cups icing sugar sifted
1 tablespoon lemon juice
2 tablespoons boiling water
Preheat oven to 160 degrees C. Place butter, sugar and vanilla in a vowl and beat with an electric mixer until light and creamy. Add eggs and beat well.
Add flour, coconut and milk and beat until well combined
Spoon mixture into a well-greased Bundt tin
Bake for 1 hour or until cooked when tested with a skewer
Cool for 10 minutes and turn out onto a wire rack.
I make a lime syrup and drown the cake in it while it is still hot.
2 cups water
1 cup Sugar
Juice of 3 limes and the skin removed
Place water, sugar and lime skin in a saucepan on high and stir until the sugar is dissolved. Turn down the heat to medium and keep cooking until it has thickened but not changed colour.
Take off the heat and add the lime juice..it might spit..
When the cake is out of the tin but still hot pour a few amount of the syrup onto the cake, it will soak it up.
Serve with the rest of the syrup and cream.
1 ¼ cups caster sugar
1 teaspoon Vanilla
2 cups self-raising flour, sifted
1 cup desiccated coconut
1 cup milk
Basic Bikky Recipe
Preheat an oven to 190 degrees and line 2 baking trays with baking paper.
Mix butter and sugar well then beat in the egg yolk and vanilla.
Sift the flour and a pinch of salt into the mixture and stir until thoroughly combined.
Scoop tablespoons of the mixture and shape into balls. Put them on the prepared baking sheets and space well apart and flatten slightly.
Bake for 12-15 minutes. Leave to cool on the baking sheets for 5-10 before transferring them onto a wire rack.
This is the very basic recipe but you can add cocoa, ginger, choc chips, orange juice, peanut butteretc etc etc!
Makes about 30
225g soften butter
140g caster sugar
1 egg yok lightly beaten
2 tsp vanilla extract
280g plain flour
Butterscotch stone fruit pudding
1. Preheat oven to 180 degrees and lightly butter a 24cm round cake tin. Don’t use a spring form…big mistake!
2. For the topping melt the butter in a small heavy based saucepan over low heat. Add the sugar and salt and stir until the mixture is smooth. The mixture will look separated, don’t worry. Pour this into the tin, smoothing the caramel evenly over the bottom of the tin.
3. Cut the fruit into slices and lay the fruit over the caramel overlapping slightly and fill in any gaps so the base is completely covered
4. Whisk the almond meal and flour until well combined in a bowl
5. Beat the sugar and eggs. Add the butter in batches making sure to scrape down the sides. Mix in the vanilla
6. Add the almond mixture and stir until just combined. Put the batter into the prepared tin and spread it out evenly trying not to disturb the fruit.
7. Bake for about 45 minutes (I often have to bake mine for a bit longer), until a skewer inserted in the middle comes out clean.
8. Leave the cake to cool for a few minutes then run a blunt knife around the inside of the tin to loosen the cake. After a few minutes invert the cake onto a serving plate.
This cake is really more of a pudding than a cake and is great warm or cold.
- 100g almond meal
- 90g SR flour
- 190g caster sugar
- 3 eggs
- 190g unsalted butter at room temperature
- 1 tsp vanilla
- FRUIT AND CARAMEL TOPPING
- 80g unsalted butter
- ½ cup firmly packed brown sugar
- ¼ tsp salt
- 3-4 largish just ripe stone fruits – I’ve used peaches, plums, nectarines and a combination of them all. To be fancier you can peel the fruit, but I don’t bother.
Coconut syrup cake with lime cream
- 1. Grease round 25cm pan
- 2. Cream butter and sugar until light and fluffy
- 3. Add eggs one at a time beating well after each
- 4. Combine flour, coconut and ground almonds then stir into egg mixture
- 5. Bake at 160C for 65-76 minutes or until cooked which tested with a skewer
- 6. Stand cake in pan for 10 minutes before turning out onto a wire rack an place over a baking tray
To make syrup
- 1. Combine caster sugar, lime and 200ml water in a small saucepan, stir over medium heat until sugar dissolved and boil for 5 minutes, then strain through a fine sieve into a bowl
- 2. Use the candied lime for decoration
- 3. Using a wooden skewer prick 12 holes over the cake and gradually brush the warm syrup over the warm cake
- 1. Whip cream and then add ¼ cup of syrup leaving a little to drizzle over each piece of cake when served.
– 250g soft butter
– 425g caster sugar
– 8 eggs at room temp
– 350 ( 2 ½ cups) SF flour
– 270g desiccated coconut
– 100g ground almond
– 75g desiccated coconut toasted
399g caster sugar
Finely grated rind of 3 limes
200ml lime juice
½ cup cream
One–Pan Mocha Cake
- Preheat oven to 150 C. Butter a 2 -24 round cake time. Line base with baking paper
- Put cocoa, butter, oil and coffee into a largish saucepan. Bring them to boil over medium heat, stir frequently until mixture is silky. Take off heat. Add chocolate and sugar and whisk until the choc has melted and mixture is smooth
- Cool. Add egg, vanilla and whisk thoroughly. Sift flour and baking powder (or SR flour) into mixture and stir until just combined. Whisk in buttermilk.
- Pour the batter into tin and shake gently to level out mixture. Bake for about 50 min or until skewer comes out of the cake clean when inserted into t he middle of the cake.
- Cool in tin for 5 minutes then invert cake onto rack and cool completely
I made ganache as an icing for this cake – in case it wasn’t chocolaty enough!
- 1/3 cup Dutch-processed cocoa
- 75g unsalted butter
- 1/3 cup light olive oil (I used full strength)
- 2/3 strong black coffee
- 90g good quality dark chocolate
- 250g castor sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1¼ plain flour (I used SF flour)
- 2 teaspoons baking powder
- 1/3 cups buttermilk
Halva and Tahini Cake
- Preheat oven to 170 C. Butter a 2 -24 round cake time. Line base with baking paper
- In a large bowl, beat the eggs, cream, sugar, vanilla extract and salt for 1-2 minutes until the sugar has melted and the batter has thickened
- Add the self-rising flour and beat just until a smooth, thin batter forms
- Pour 1/3 of the batter into the pan. Spoon half of the tahini paste on top, then half the honey and sprinkle half the halva. follow with another layer of cake batter, tahini, honey and halva. Top with remaining batter
- Using a knife, lightly swirl the batter up and down, moving in spirals, for a marble effect
- Bake for about 50-60 minutes, until the cake springs back to the touch, is golden and a toothpick inserted comes out almost clean
- 4 eggs
- 2 cups heavy cream
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 salt
- 2 cups self-rising flour
- 1/2 tahini
- 1/2 cup honey
- 1/2 cup crumbled halva
Towering Alaska Cake
Preheat oven to 120 degrees. Whisk egg whites until they have the consistency of shaving cream. Sprinkle 1 heaped tablespoon of sugar, whisking after each addition until you have a smooth, glossy meringue. Divide mixture into 2 and add a different colour to each.
Drop teaspoons of mixture onto baking trays lined with baking paper. Put meringues into the oven and turn it down to 100 degrees. Cook for 1 hour making sure they are crisp on the outside and sound hollow. Remove and leave to cool.
Turn oven to 180 degrees and butter a 23cm spring form tin. Whisk egg yolks and sugar together. The mixture should not be too pale and thick. Stiffly whisk the egg whites and gently fold them into the mixture in 3 goes. Fold in the ground almonds and the baking powder.
Pour cake mixture into the tin tapping the tin to bring up any air bubbles. Bake for 30-35 minutes until the top feels springy to touch.
Place cake on a serving plate and spread the surface with jam. Top with whipped cream and then top with meringues.
- 3 medium egg whites
- 120g caster sugar
- Pink or blue food colouring
- 4 medium eggs – separated
- 175g caster sugar
- 225g ground almonds
- 1 teaspoon baking powder – sifted
- 200g black cherry jam – stirred until smooth
- 300ml whipped cream
Ginger Pudding Cake
- Preheat oven to 180 degrees and butter a 24/5 round cake tin. Line with backing paper
- Put plain, SR flour, ground ginger, baking powder, salt into large bowl and whisk together for a minute. In a separate bowl add lightly beaten eggs, golden syrup, sour cream, lemon zest, fresh ginger, brown sugar and butter. Whisk until just combined
- Tip flour mixture into the egg mixture and stir until just combined. Toss in dates mixed with an extra couple of Tsp. of flour so they don’t fall to the bottom.
- Pour batter into the tin and scatter the crystalised ginger on top
- Belinda says to bake the cake for 35/40 minutes but I found in my oven that it was closer to an hour. Cake should spring back when pressed in the centre.
- Leave the cake for about 7 minutes before undoing the spring form or inverting.
I served mine with a mixture of sour cream, sheep’s yoghurt, vanilla extract and a pinch of sugar!
- 130g plain flour
- 130g SR flour
- 1 tablespoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 170ml golden syrup
- 170ml sour cream
- 1 ½ tsp. finely grated lemon zest
- 1 Tsp. freshly grated ginger
- ½ cup brown sugar
- 180g butter melted
- 150g pitted dates chopped
- 6 (I used a lot more!) crystallised ginger finely sliced
La Vina's Famous Cheesecake
- Preheat oven to 220C
- Crack eggs and mix
- Using an electric mixer mix cream cheese until smooth (harder than it seems)
- Add beaten eggs slowly making sure all egg is incorporated into the cheese before adding more.
- Add sugar, flour and cream – blend well
- Pour into lined cake tins and bake for 50mins (less if making 2 cakes)
- Leave to completely cool before taking out of the tin.
Frank Camorra warns that the cake gets a dark look but don’t be scared, it gives it a yummy caramel taste.
- Grease 1 or 2 tins and line with baking paper on base and sides
- 7 whole eggs
- 1kg Philadelphia cream cheese
- 400g castor sugar
- 1 tablespoon flour
- 500g cream
- Beat all ingredients except butter.
- When mixed add the butter
- Pour into a prepared cake tin and bake at 180 degrees for about 1 hour or until a skewer comes out ALMOST clean when you insert it into the middle of the cake.
My extra tip: At the melted butter stage I added a whole lot of homemade orange jam, then iced the cake with Lint orange dark chocolate ganache ( very easy…just melt chocolate and some butter in a heavy bottom saucepan over low heat until its melted and glossy)
- 4 eggs
- 2 cups sugar
- 1cup milk
- 2 heap cups self raising flour
- 4 dessert spoons cocoa
- 250 g melted butter
Orange Angel Cake
- Beat egg whites with ¾ cup of sugar, then refrigerate until yolks are ready
- Beat yolks with remaining sugar and rind, when fluffy slowly add orange, flour and oil
- Take out whites from fridge and add yolk minture to whiles folding through with a wooden spoon
- Pour mixture into a Ungreased chiffon tin
- Bake for 1hr at 180C
- Put tin upside down when ready and let cool this way. The cake should come out very easily.
- 8 eggs separated
- 1 ½ cups castor sugar
- 2cups SR flour
- 1cup olive oil
- 1cup fresh orange juice
- Rind of one large orange
- Preheat oven to 150°C. Line a 23 cm baking tray with baking paper
- In a large bowl combine nuts and fruit. Sift in flour, cocoa and spices and mix into the fruit and nuts
- Heat sugar and honey in a small pan on low until sugar has dissolved. Boil for 1 minute
- Pour hot syrup over the dry mixture, using a metal spoon combine quickly as the mixture will become very stiff
- Press into the prepared tin using wet fingers to spread the mixture out evenly
- Bake for 35-40 minutes. Leave in the tin until cold.
- The cake in best left for a few days before serving. When you do, dress it with icing sugar
- 1 cup roasted blanched almonds
- 1cup roasted hazelnuts (I used walnuts)
- ½ cup glace apricots (I used dried apricots or sultanas, currents etc)
- ½ cup glace pineapple (I used dried mango)
- ¼ cup mixed peel
- ½ cup dried figs chopped
- ¾ cups plain flour
- 1 tablespoon cocoa
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ½ cup caster sugar
- ½ honey
Egg-Free, Dairy-Free, Nut-Free Cake
1. Preheat oven to 180 degrees and grease tin
2. In a large bowl combine flour, salt, sugar, cocoa powder, and baking soda. Mix well, then stir in the oil, vinegar, and vanilla. When dry ingredients are thoroughly moist, pour in cold wter and stir until batter is smooth. Stir in choc bits and pour batter into tin
3. Bake in oven for 30/35 minutes until a skewer inserted into the middle comes out clean
Variations: I have added orange juice instead of all the water to make a jaffa cake, have left out the cocoa ( added a little more flour) to make a vanilla and choc chip cake.
- 1 ½ cups flour
- ½ teaspoon salt
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 5 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup cold water
- ½ cup dark choc-chips
- Cocoa powder
- Icing sugar
- Hot water
I really have no measurements for this, it is purely taste but about double the sugar to cocoa and just enough water to easily ice the cake.