Archive of ‘Cakes’ category

Double chocolate lamingtons

Double chocolate lamingtons

Here is a blog post Lord Lamington himself could get behind! Seriously. There was such a guy. And you guessed it, this chocolate covered sponge cake rolled in coconut is named after his lordship.

Double chocolate lamingtons

Lord Lammo, as I shall affectionately refer to him (for all Australians take proper words and then add an ‘o’ to the end, as in the case of lamington to lammo), was Governor of Queensland from 1896 to 1901.

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Red velvet monster cake with cream cheese frosting

A round cake with red icing piped in lines with silver balls

With Valentine’s Day around the corner there a lot of amazing recipes springing up. I have had this red velvet cake waiting in the wings for a while now. Unsure when it would be appropriate to share it and all its quirkiness.

Now I see it’s a perfect contrast to the other more typical Valentine Day recipes around.

A round cake with red icing piped in lines with silver balls

And of course, what you bake for your loved one will say a lot about you, and your relationship. Actually, in this bloggers opinion, that’s a load of bollocks. If pizza, a bottle of bubbles and a DVD is your thing – then you rock that. If you love fancy restaurants, degustation menus and shiny jewellery – then own that (and book ahead!).

In this case if you like clowning around. May I suggest red velvet MONSTER cake! (more…)

Blueberry upside down cake

Blueberry upside down cake

I made this blueberry upside down cake for my brother as a goodbye and good luck cake. He is now in Europe, and will be gone for many months. I felt a cake that is made upside down is appropriate when someone is putting their life in a bag and travelling to the other side of the globe.

Because I am hi-lar-ious I told him that when he comes back I’ll make him a cake that’s up the right way. (more…)

Chocolate mudcake with swiss meringue buttercream frosting – happy bloggiversary

chocolate mudcake

It takes a village to make a chocolate layer mudcake with swiss meringue buttercream frosting.

It takes a village to even say something that long.

I hadn’t made a layer cake or swisse meringue buttercream frosting before, so this took a bit of research.

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Great-grandma’s pumpkin cake

This recipe was passed on to me by an Aunty. It was passed to her by her Grandma. And now I’m passing it on to you!

Great-grandma Beatrice was a farmers wife with four sons and one daughter. Practical recession-busting recipes like this were very much the go. But this recipe is by no means cheap on taste.

The pumpkin makes this cake lovely and moist, and the spices and mixed fruit remind me of Christmas.

I never met my Great-grandma as she passed away before I was born. I really like the idea of making a cake that she made. This to me is what cooking is all about.

To complete the little loop I’ll be taking some of this cake with me on a walk in the English countryside with the Aunt who gave me the recipe. Then it’s all tied up with a nice little bow.

Note: I used dried cranberries, dried cherries, almond, sultanas and the rind of a lemon and orange for my mixed fruit component. I’d usually use a bag of mixed fruit, but the bag of mixed fruit at the supermarket was 80% sultanas and 15% currents. How is that mixed? That’s just sultanas and currents. Pffft. And yea, I know almonds aren’t fruit. But I like them, so they went in.

I also didn’t have mixed spice and am trying hard to not accumulate things as I’m leaving London so soon, so used a combo of ginger, cinnamon and nutmeg. It was lovely. I hope my Great-grandma was OK with all this. I think she would be.

Mixed fruit and the rind of a lemon and orange for extra zest

Ingredients
250 grams pumpkin, cooked and mashed
¼ cup butter
2 eggs
¾ cup sugar
250 grams of mixed fruit
1 teaspoon mixed spice (lacking this – I used a combination of ginger, cinnamon and nutmeg)
1 ½ cups self-raising flour
¼ teaspoon baking powder dissolved in 1 tablespoon vinegar

Method

  1. Preheat oven to 200C and grease a 18cm round or square cake tin.
  2. Into the hot cooked pumpkin, add the butter and allow to cool.
  3. Add the rest of the ingredients and stir well.
  4.  Pour in to your prepared cake tin and bake for 50-55 minutes. It’s done when a knife comes out clean and it’s nice a golden on top.

Healthy? Cut up into 16 peices to take to work with tea makes them 165 calories a slice. The whole cake is 2,650 depending on your fruit choices.

Gluten free? I think you could easily swap in a GF flour and it would bind well. But I haven’t tried it.

Storage: In an airtight container. It also freezes beautifully.

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