- Baked rich cheesecake
- Mummy's chocolate pudding
- Bond Street cake
- Hummingbird cake
- Self-saucing chocolate pudding
- Sacher Style Torte
- Carrot cake
- Rhubarb pie
- Pavlova
- Grand Marnier cake
Baked rich cheesecake
Thanks: Gordon & Frances Burridge, Southampton (GB)
- Ingredients
- (serves 8)
- Pastry: 1 1/2 cups plain flour
- 120 g butter (unsaltened)
- 1/4 cup sugar
- 1 egg, whole
- grated lemon rind
- Cheese filling: 550 g cream cheese (see note*)
- 1 cup sugar
- 2 eggs + 1 yolk
- 4 ts plain flour
- 2 tb thickened cream
- 1 tb grated orange or lemon rind
- Pastry: 1 1/2 cups plain flour
- Method
- * Some cream cheeses are quite hard, but they can be softened prior to use by leaving in a warm place for a couple of hours.
Blend all the ingredients for the pastry in a blender. Refrigerate for 1 hour. Using a spatula, cover the bottom of a round 24x5cm cake tin with 1/3 of the pastry. Bake for 8 mins at 200ºC. Let cool.
Cream the cheese with the sugar; add other ingredients and mix well, until well combined. Cover the sides of the cake tin with the remaining pastry, spreading it with a spatula and leaving approx 2 cm from the top. Bring the oven to 240ºC.
Pour the cheese mixture in the tin, bake for 12 mins at 240ºC and then for another 35 mins at 150ºC. Turn the oven off and leave the tin to stand in there for at least half an hour before refrigerating.
Mummy's chocolate pudding
Emma Verga, NSW
- Ingredients
- (serves 6)
- Sauce: 4 tb raspberry jam
- 2 tb brown sugar
- 50 g butter
- 1 large green apple
- Pudding: 1/2 cup milk
- 180 g cooking chocolate (dark)
- 100 g butter
- 1/2 cup sugar
- pinch of salt
- 2 eggs, whole
- 1 ts vanilla essence
- 2 tb cocoa
- 1 1/2 cups self raising flour
- To serve: Chilled cream
- Sauce: 4 tb raspberry jam
- Method
- Place raspberry jam, butter and brown sugar in a 25 cm round pudding basin. Put the basin in a hot oven for 5 to 10 minutes, or until the mixture is smooth and bubbly. In the meantime, place the milk, butter and chocolate in a small saucepan or in a heat-resistant bowl inside a larger pan, half-filled with boiling water.
Remove the basin from the oven and let it cool down for a few minutes; in the meantime, wash, core and finely slice the apple, without removing the peel.
With a brush or a wooden spoon, or simply rolling the basin round, spread the sauce evenly on the sides. Arrange the apple slices to cover the bottom and the sides of the basin.
Beat the eggs with the sugar, salt and vanilla essence. Add the melted chocolate and butter mixture. Sift in flour and cocoa, mix well and carefully spoon the mixture in the basin. Cover with lid or aluminium foil and cook in a slow oven (150º C) for 45 to 60 minutes, or until a skewer inserted in the middle comes out clean.
Serve hot with chilled cream on top.
Bond Street Cake
Lucretia B
- Ingredients
- 3/4 cup mixed raisins and currants
- 1/2 cup peeled almonds
- 2 tbs Port or brandy
- 3/4 cup butter, softened
- 3/4 cup sugar
- pinch of salt
- 3 eggs, whole
- 1 tb plain flour
- 2 tbs honey
- 2 cups self raising flour
- 1/2 cup peeled almonds
- Method
- Rinse raisins and currants, shred the almonds and place the fruit in a bowl with the Port or brandy.
Line a 10x4-inch plum cake pan with greaseproof paper, brushed with a little oil or melted butter.
Beat butter with sugar and salt. When creamy, add the eggs one at a time, mixing thoroughly between eggs. Drain the almonds, raisins and currants and coat in plain flour; add the liquid to the butter and egg mixture. Add honey.
Stir in self raising flour, mixing well. Fold in raisins and almonds. Spoon the mixture into prepared pan, smooth surface and bake at 160º for for 50 to 60 minutes, or until a thin skewer inserted into the centre of the cake comes out clean and dry.
Hummingbird Cake
From Margie's Family Cookbook
- Ingredients
- 3 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp cinnamon
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 c chopped pecans
- 1 (8-ounce) can crushed pineapple, undrained
- 2 c chopped banana
- 2 c. sugar
- Method
- Combine first five ingredients. Add eggs and oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Bake in three 9-inch round layer pans, 350º F for 25 - 30 minutes.
Serve with fresh or whipped cream.
Self Saucing Chocolate Pudding
Thanks: Althea Oliver, Victoria, Australia
- Ingredients
- Pudding: 1 cup self raising flour
- 3/4 cup sugar
- 1/2 cup milk
- 2 tablespoons melted butter
- 2 tablespoons cocoa
- 1 teaspoon vanilla essence
- Sauce: 3/4 cup brown sugar
- 1/4 cup cocoa
- 1 3/4 cups hot water
- 3/4 cup sugar
- Method
- This pudding is mixed and cooked in the same oven proof dish: Sift flour and cocoa, add sugar and mix. Add vanilla, milk and melted butter, and mix well. For the sauce, mix brown sugar and cocoa together, then sprinkle it over the top of the pudding mix. Carefully add the hot
water so that it does NOT make a hole in the middle of the pudding.
Bake in a moderate oven 30 - 35 minutes. Serve hot with cream or ice cream.
Sacher Style Torte
Lucretia B
- Ingredients
- Cake: 5 oz dark chocolate
- 5 oz butter, + 2 tb for the tin
- 6 egg yolks
- 5 oz powder sugar
- 6 egg whites
- 5 oz plain (all purpose) flour, + 2 tb for the tin
- 1/2 teaspoon vanilla essence
- Icing: 1/2 cup apricot jam
- 5 oz dark chocolate
- 5 oz granulated sugar
- 5 oz butter, + 2 tb for the tin
- Method
- Sacher Torte is the unique chocolate cake from the famous Sacher cakeshop in Vienna, Austria. The original recipe is not available, but this is a nice copy.
Cake: Butter and flour a 12-in round cake tin. Place a pan containing 2 cups of water over low heat. Place chocolate and butter in a heat resistant bowl, on top of the pan. In a separate bowl, beat egg yolks and powder sugar until light and fluffy. When the butter has melted, remove the bowl from the heat and stir until all the chocolate is dissolved.
In a separate bowl, whisk the egg whites with a pinch of salt, until firm.
Pour the egg yolks mixture into the chocolate mixture, add the vanilla essence and stir well. Carefully fold in flour and egg whites, alternatively.
Pour into prepared tin and bake in a moderate oven (340º F / 170º C) for 50 to 60 minutes, or until a thin skewer inserted into the centre of the cake comes out clean and dry. Cool in the pan on a rack.
When the cake is cold, place it upside down on a flat, clean surface. Dilute the apricot jam with a couple of tablespoons of water (or lemon juice) and spread it on the top and on the sides of the cake.
Icing: Grate the chocolate, or cut it into small bits. Cook sugar and 1/4 cup water over low heat until all the sugar has melted and the syrup has turned transparent. Add the chocolate and simmer for a couple of minutes. Slowly pour the icing on the cake, so that it covers also all the sides. Cool in the refrigerator for 2 to 3 hours, or until the chocolate icing is set.
Jazzbel's Special Carrot Cake
Thanks: Jazzbel, Bahamas [ jazzbel --at-- grouper.batelnet.bs ]
- Ingredients
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3 cups grated carrots
- 1 cup grated coconut
- Filling and Frosting (generous): 8 oz cream cheese
- 1/4 cup butter, softened
- 2 tsp milk
- 1 tsp vanilla
- 4 cups powdered sugar
- 2 large eggs
- Method
- Preheat oven to 350º F. Grease and flour 2 9X 11/2 round layer pans.
Mix sugar, oil, eggs in large bowl until blended, beat 1 minute. Add dry ingredients and spices, except coconut and carrots. Mix well. Add carrots and coconuts. Pour into prepared pans and bake 35 min. Cool in the pan on a rack.
For frosting, cream all ingredients, except sugar. Then gradually add sugar unti of spreading consistency.
Rhubarb Pie
Thanks: Birgit Reinhold, Germany
- Ingredients
- Pastry: 360 g plain flour
- 160 g sugar
- 200 g soft butter or margarine
- 2 egg yolks
- Filling: 1 kg rhubarb, sliced
- 3 eggs
- 4 tbsp cream
- 1 pck vanilla custard powder or 1/2 pck vanilla pudding powder (pack size: to use with 1/2 lt milk)
- 200 g sugar
- 160 g sugar
- Method
- Make pastry - mix flour and sugar, add butter and egg yolks, and knead with your hands until pastry turns into a ball. Chill if it gets too sticky.
Roll out onto a greased baking tray (or two 26 cm pie dishes). Put rhubarb slices on top (looks nice in neat circles if you're using a round pie dish and if you have the patience to arrange them...). Mix the remaining ingredients and pour over rhubarb.
Bake at 175ºC for about 45 minutes or until golden.
It's also great with canned cherries instead of the rhubarb, but they have to be drained very well and you might want to leave out or reduce the sugar in the filling, or it might taste too sweet.
Pavlova
Thanks: Sue Sharp, Australia
- Ingredients
- (serves 4 - 6)
- 4 egg whites
- 1 cup castor sugar
- 1/2 tb cornflour
- 1 ts vinegar or lemon juice
- 1 banana
- 2 kiwi
- 24 strawberries
- 2 peaches
- 1 pint fresh cream
- 1 tb icing sugar
- 4 egg whites
- Method
- Line an oven tray with a lightly greased sheet of greaseproof paper or aluminium foil. Preheat the oven (110º C / 230º F).
Beat egg whites with a whisk or an electric mixer, till stiff and frothy. Gradually add sugar and beat till thick (thick enough to keep the whisk standing without any help!). Carefully fold in the sifted cornflour and vinegar or lemon juice.
Starting from the centre, spread the mixture on the prepared paper, one spoonful at a time, forming a circular shape. Bake in the oven for 2 - 2 1/2 hours, making sure the meringue remains as white as possible. Turn the oven off and let the meringue cool down in the oven for another hour.
Peel and slice the banana and kiwi. Clean and cut the peaches into thin wedges. Clean the strawberries. Whip the cream with 1 tb icing sugar.
When the meringue is cold, place it on a serving dish. Spread some whipped cream on top, nicely arrange the prepared fruit over the cream and garnish with the remaining whipped cream. Refrigerate before serving.
Grand Marnier Cake
Les Recettes de Germaine
- Ingredients
- (serves 6 - 8)
- 5 oz unsalted butter + butter or cooking spray for the cake pan
- 3 oz white sugar
- 3 egg yolks + 3 egg whites (separated)
- 6 oz candied orange rind, cubed
- grated rind of 1 orange
- 2 tb Grand Marnier
- pinch of salt
- 4 oz self-raising flour
- 3 oz potato (or corn) starch
- Glaze: 2 oz white sugar
- 2 tb Grand Marnier (or more, according to taste)
- juice of 1 orange
- 5 oz unsalted butter + butter or cooking spray for the cake pan
- Method
- Preheat the oven (180º C / 350º F). Grease a 10-inch / 3-inch deep round cake pan, possibly a Pyrex or similar.
Whisk egg whites with a pinch of salt, until very stiff.
In another bowl, cream butter and sugar; add the egg yolks, one at a time, beating well. Add candied orange, orange rind and Grand Marnier.
Sift flour and starch together and add to the mixture a little at a time. When the mixture starts getting thicker, alternate flour+starch and egg whites. Egg whites should be incorporated one tb at a time, moving the mixing spatula/spoon in circular movements from top-middle of the bowl to bottom-side of the bowl and back to top, without stirring. When all the ingredients are incorporated, spread the cake mixture in the pan and bake for 45 to 60 minutes approx.
Icing: Place orange juice and sugar in a small pan over medium heat, bring to the boil and simmer until sugar is completely dissolved. Remove from the stove and add Grand Marnier.
When the cake is done, remove the pan from the oven and pour the prepared glaze over the cake. Place the pan back in the oven (turned off, but still warm) for half an hour.
Refrigerate before serving.
Last updated 28 jun 2011
