RECIPES
Cakes
Quick Mix Chocolate Cake
Banana Cake
Moist Chocy Cake
Mud Cake
Lamingtons
Walnut & Orange Passover Cake
Rhubarb & Cinnamon Cake
Fruity Almond Ring
Quick Mix Chocolate Cake
1 cup S R Flour
1 cup Sugar
2 Eggs
1/2 cup Milk
3oz melted Margarine 2 level Tblspns Cocoa
Method:
Beat all ingredients together for 2 - 3 minutes. Put into well greased 8" ring tin. Bake inmoderate oven for thirty minutes. Leave sit in tin for short time, then loosen edges and
carefully tip out onto wire rack to cool.
Ice with chocolate icing and sprinkles of your choice.
* I usually double this recipe and put into an oblong 30cm x 20.5cm
pan, however I only
use about 3 Tblspns cocoa.
Submitted by: Cheryl (was formally Orchid)
Banana Cake
Half cup Butter
3/4 cup Sugar (brown may be used)
2 Eggs
3 mashed Bananas
3 Tblspns Milk
1-1/2 cups S R Flour
1 level tsp Carb Soda
Method:
Cream butter and sugar, add eggs one at a time, then the well mashed bananas. Dissolvethe soda in the milk. Bake in log tins in moderate oven. When cool, ice with your choice
of icing and sprinkle with coconut.
Submitted by: Cheryl (was formally Orchid)
1½ cups Flour
1/3 cup Cocoa
1¼ tsp Carb. Soda
¼ tsp Creme of Tartar
1 tsp Salt
1¼ cups Sugar
Method:
Mix together. Drop
in 2/3 cups butter, melted. Add 1 cup milk, 1 tsp vanilla & 2
eggs.
Beat. Cook
180° for 40 - 50 min.
* Can double.
Submitted by: Kelli (Blue Wren)
Combine & whisk over heat:
250g Dark Choc.,
1½ cups Water,
250g Butter,
1 tab Whisky,
¾ cup Caster Sugar.
In bowl, mix -
1½ cups SR Flour & ¼ cup Cocoa.
Add 2 Eggs & Vanilla. Mix with chocy mix.
Bake 35 - 40 min @ 180°C. Serve warm with whisky
custard sauce.
Submitted by: Kelli (Blue Wren)
Ingredients
1 1/2 cups SR Flour
1/3 cup Cornflour
185 grams Butter
1 cup Caster Sugar
2 teaspoons Vanilla Essence
3 Eggs, lightly beaten
1/2 cup Milk
3/4 cup Cream
Icing
4 cups Icing Sugar
1/3 cup Cocoa
30 grams Butter
2/3 cup Milk
3 cups Dessicated Coconut
Method
Preheat oven to moderate 180°
Celcius. Brush a shallow 23 cm square cake tin with
melted butter or oil . Line base
and sides with baking paper. Sift flour and cornflour into
large bowl. Add butter, sugar,
essence, eggs and milk.
Using electric beaters, beat on
low speed 1 minute or until ingredients are just moistened.
Beat mixture on high for 3 minutes
or until mixture is free of lumps and increased in
volume. Pour mixture into prepared
tin, smooth surface. Bake 1 hour or until skewer
comes out clean when inserted in
centre of cake. Leave cake in tin for 3 minutes before
turning onto wire rack to cool.
Using a serrated knife, trim top
of cake until flat. Trim crusts from sides of cake. Cut
cake in half horizontally. Using
electric beaters, beat cream in small mixing bowl until
stiff peaks form. Place first layer
of cake on a board, spread evenly with cream. Place
remaining cake layer on top. Cut
cake into 25 squares.
To make Icing: Sift icing sugar
with cocoa. Combine with butter and milk in medium
heatproof bowl. Stand bowl over
pan of simmering water, stirring until icing is smooth
and glossy; remove from heat. Place
1 cup of coconut on a sheet of greaseproof paper.
Using 2 forks, roll a piece of
cake in chocolate icing; hold cake over bowl, allow excess
to drain. Roll cake in coconut,
place on wire rack. Repeat with remaining cake, add
extra coconut for rolling as needed.
Submitted by: Andrea
6 Eggs, separated
1-1/2 cups (375 ml) Sugar
3/4 cup (180 ml) Ground Almonds
Grated rind and juice of 1 Orange
1-1/2 cups (375 ml) Walnuts, chopped
Oil and Matzo Meal* for the cake pan
Combine the egg yolks and sugar in a bowl and beat until fluffy and
pale yellow. Add
the almonds, orange rind and juice, and walnuts, mixing until thoroughly
combined. In a
separate bowl beat the egg
whites until they form stiff peaks and fold into the nut mixture.
Oil a 9 inch (23 cm)
springform pan (non-stick if possible) and dust with matzo meal.
Pour in the batter and
bake in a preheated 350°F (180°C) oven for 1-1/2 hours, until
a toothpick inserted in the
center comes out clean.
* Flour may be substituted for a non-kosher for Passover version
Submitted by: Andrea
60gm Butter
380gm Brown Sugar
2 Eggs
1 teaspoon Vanilla
300gm Plain Flour
1 teaspoon Bicarb Soda
1 teaspoon Salt
1 teaspoon Cinnamon
500gm Rhubarb sliced into 2cm pieces
grated rind 1 Lemon
2650ml Sour Cream
Cake topping: Brown Sugar & Cinnamon
Cream butter and sugar. add eggs & vanilla: stir in sifted flour,
soda bicarb, salt and
cinnamon.
Add rhubarb, rind and sour cream. Stir with wooden spoon. Spoon
into buttered &
floured 20cm round tin.
Sprinkle with 80gm brown sugar and 1 teaspoon cinnamon. Cook: pre-heated
180c oven
for 50-60minutes.
Serve with whipped cream while warm.
Submitted by: Rae (Gumnut)
250 gm Sultanas
1/2 cup Orange Juice
125gm Butter
1/4 cup Demerara Sugar
1/4 cup Castor Sugar
1 teaspoon grated Orange Rind
2 Eggs
3/4 cup SR Flour
180gm whole blanched Almonds
Glaze: Half cup Marmalade Jam. Heat in pan until just boiling.
Combine sultanas and juice in a large bowl, cover and stand overnight
(or microwave
for short while)
Grease a 21cm ring tin,cover base with paper. Cream butter and
sugars and rind in a
bowl with electric mixer until light and fluffy, add eggs one
at a time, beat until
combined between each addition. Stir butter mixture into undrained
sultana mixture,
mix well. Stir in sifted flours, mix well. Spoon mixture
into prepared tin, arrange
almonds on top. Bake in slow oven for about 1 and quarter hours or
until cooked when
tested. Brush top of HOT cake lightly with glaze, cool in pan.
Submitted by: Rae (Gumnut)
Check out our other Recipes using the drop down box
