May 29, 2012

Coconut & pineapple cake with lime butter frosting

baptism_cake1

These pretty cake are delicious with tea or coffee and make a wonderful family dessert.  If liked, substitute the lime juice and zest in the frosting with the same amount of freshly squeezed lemon juice and zest.

Ingredients :

  1. All purpose flour - 1 cup (150 g)
  2. Coconut milk powder - 3/4 cup (125 g)
  3. Baking powder - 1 tsp
  4. Sugar - 1 cup
  5. Butter, softened - 1/2 cup (125 g)
  6. Vanilla extract - 1 tsp
  7. Large eggs -  4 nos
  8. 1 can crushed pineapple, drained (14 ounce / 400g)
Lime Butter frosting :
  1. Butter, softened - 1/2 cup (125 g)
  2. Grated lime zest -  1 1/2 tsp
  3. Icing sugar - 1 1/2 cups
  4. Freshly squeezed lime juice - 1 tbsp
  5. Shredded coconut, 1/4 cup (optional), lightly toasted
Baptismcake2

Method :

1.   Preheat the oven to 325 F.  Line up the baking pan with the parchment paper.

2.   Combine the flour, coconut milk powder and baking powder.  Beat the butter, sugar and vanilla until pale and creamy.  Add the eggs one at a time, beating until just blended after each addition.  With mixer on low speed, add the mixed dry ingredients.  Stir the pineapple in by hand.

3.   Spoon the batter into the prepared pan and bake it for 45 mins or until golden brown and firm to the touch.

4.   To prepare the frosting, beat the butter and lime zest until creamy.  Gradually add the icing sugar and lime juice, beating until combined.  Spread the frosting over the cake & sprinkle the toasted coconut.

Baptismcake3

Refrigerate & serve.  

May 24, 2012

Thomas train chocolate Hazelnut cake

Thomastrain1

Ingredients :
  1. Dark chocolate, coarsely chopped - 10 ounces (300 g)
  2. Butter, coarsely chopped - 3/4 cup (180 g)
  3. Vanilla extract - 11/2 tsp
  4. Eggs , separated - 6 nos
  5. Firmly packed dark brown sugar - 1 cup (200 g)
  6. Finely grated orange zest - 1 tsp
  7. Ground hazelnuts - 1 cup (100 g)
  8. Whipped cream icing
  9. Fondant
Thomastrain2


Method :

1.   Preheat the oven to 170 c.  Lightly grease & line the baking pan with parchment paper.

2.   Melt the chocolate, butter and vanilla in a double boiler over barely simmering water, stirring occasionally until smooth.  Remove from the heat and set aside to cool.

3.   Beat the egg yolks, sugar and orange zest in a large bowl until pale and thick.  Add the cooled melted chocolate and stir to combine.

4.   Beat the egg whites in a separate bowl until soft peaks form.  Add a third of the whites to the yolk mixture and stir to combine and then fold in the remaining whites.  Fold in the ground hazelnuts.  Spoon the batter into the prepared pan and cover with aluminum foil.

5.   Bake for 35-40 mins.  Let cool completely & sandwich the cake with the whipped cream icing & decorate it with the fondant as desired.

Thomastrain3

Happy baking :)

May 19, 2012

Pound Cake with cream frosting

basketweavecake1

Pound cake is named for the fact that traditionally it was made with a pound each of butter, sugar, eggs and flour, with spices or nuts and seeds added for flavor.  Originally baking powder was not used and the leavening was provided by the eggs.  Nowadays we use baking powder and sometimes baking soda for reliable, easy leavening.

Ingredients :
  1. All purpose flour - 3 cups (450 gms)
  2. Baking powder - 1 tsp
  3. Baking soda - 1/2 tsp
  4. Salt - 1/2 tsp
  5. Butter, softened - 1 cup (250g)
  6. Sugar - 2 cups (400 gms)
  7. Vanilla extract - 2 tsp
  8. Almond extract - 1 tsp
  9. Large eggs - 5 nos
  10. Milk - 1 cup (250 ml)
  11. Whipped cream frosting for icing & decorating
  12. Marshmallows fondant for flowers
basketweavecake2

Method :

1.   Preheat the oven to 180 C.  Lightly grease and flour a baking pan.

2.   Combine the flour, baking powder, baking soda and salt.  Beat the butter, sugar, vanilla and almond extracts in a large bowl until pale and creamy.

3.   Add the eggs one at a time, beating until just blended after each addition.  With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.  Spoon the batter into the prepared pan.

4.   Bake for 50 - 60 mins or until a toothpick inserted into the center comes out clean.  Cool the cake completely and decorate it with the whipped cream frosting.

basketweavecake3

Happy baking.

May 9, 2012

Lion shaped chocolate pineapple cake

lion cake 1
This cake is as simple and quick to prepare as it is delicious to eat.

Ingredients :
  1. All purpose flour - 1 cup (150 g)
  2. Unsweetened cocoa powder - 1/2 cup (75 g)
  3. Baking powder - 1 tsp
  4. Ground cinnamon - 1 tsp
  5. Salt - 1/4 tsp
  6. Butter - 3/4 cup (180 g)
  7. Sugar - 1 1/2 cups (300 g)
  8. Vanilla extract - 1 tsp
  9. Eggs - 3 nos
  10. Crushed canned pineapple, drained - 1 cup (200 g)
  11. Walnuts, chopped - 1/4 cup (60 g)
  12. Whipped cream frosting for frosting
lion cake 2

Method :

1.   Preheat the oven to 180 C.  Lightly grease and flour a baking pan.

2.   Combine the flour, cocoa, baking powder, cinnamon and salt in a medium bowl.  Beat the butter, sugar and vanilla until creamy.

3.   Add the eggs one a time, beating until just blended.  Gradually beat in the dry ingredients.  Stir in the pineapple and walnuts by hand.  Spoon the batter into the prepared pan.

4.   Bake for 35 - 45 mins.  Cool the cake completely and decorate it with the whipped cream frosting.

lion cake 3

Happy baking :)

May 4, 2012

Butter Cream Torte

vanilla cake 1


Ingredients :

For the sponge :

  1. Eggs - 4 nos
  2. Sugar - 125 gms (5/8 cup)
  3. Vanilla sugar - 1 tsp
  4. All purpose flour - 100 gms (1 cup)
  5. Baking powder - 1 tsp
  6. Cornflour - 50 gms (1/3 cup)
For the vanilla butter cream :
  1. Custard powder (vanilla flavored)  - 40 g  (5 tbsp)
  2. Sugar - 80 gms (3/8 cup)
  3. Milk - 500 ml (21/4 cups)
  4. Butter - 250 gms
vanilla cake 3


Method :

For the cake :

1.  Grease the bottom of the baking pan & line with parchment paper.  Preheat the oven about 180 C.

2.  Whisk the eggs in a mixing bowl until foamy.  Mix together the sugar and vanilla sugar, sprinkle into the eggs while  the eggs while stirring for few mins.

3.   Mix together the flour, baking powder and cornflour and whisk into the egg mixture on the lowest setting.  Transfer the batter into the pan & bake for about 25 mins.

For the butter cream :

4.   Make a custard with the custard powder, sugar and milk, following the instructions on the packet, but with 80 gms sugar.  Allow the custard to cool

5.   Whisk the butter until smooth.  Then add the cooled custard to the softened butter a tablespoon at a time.  Make sure that both the butter and custard are at room temperature or the butter cream may curdle.

6.   Put the bottom layer on a cake platter, spread the jam on top, then cover with a generous quarter of the butter cream.  Put the next layer on top, press down lightly and spread just under half the remaining butter cream on it.  Finally put the top layer on top and press lightly.

7.   Now coat the top and sides of the cake with a thin, even layer of the remaining butter cream.  Decorate & refrigerate.

vanilla cake 2

Happy baking :)

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