All posts in Baking

Strawberry Swirl Pound Cake with Strawberry Buttercream Icing + Introducing Emily Godfrey!

I was just about to say, it feels like an age since I last posted but that’s because it has been! Three whole months since the Amsterdam Gingerbread House I made… golly! I’m so sorry it’s been so long but unfortunately, planning a wedding takes up a lot of time. It’s even more time consuming when you plan on making and crafting everything yourself (with the help of some good friends of course). Yes I had quite a few crafternoons with some very creative friends who helped me cut, sew, tie and glue together a whole lot of decorations for the big day. Without them we couldn’t possibly have had the beautiful wedding we were so fortunate to have.

Just over two weeks ago I finally said ‘I do’ on our fourteenth anniversary. Yes! Fourteen years and I’m now officially Emily Godfrey. We were seventeen when Seb asked me out at the school fair and have been inseparable ever since. We got hitched on the beautiful Tasman Peninsula at Cascades Colonial on the Sunday of a long weekend, and lucky for us we had beautiful weather. The night before the wedding we organised a BBQ and pop-up drive-in movie night on-site at Cascades Colonial – needless to say the ‘John Candybar’ was in full swing with popcorn and lollies on offer. It was a great way to keep everybody’s ‘powder dry’ for the following day and still have an entertaining night! It’s not too often you can watch a great movie projected onto the side of a convict mess hall in the middle of nowhere – huh?

I’ll write a little more about the wedding in my next post (hopefully I’ll have some of the photos to share then) but for now I thought I’d share pictures of our wedding invites – they were a bit of fun. Seb, the cleaver little minx, designed our wedding invitations (in 3D with pink and green 3D glasses!), RSVP, information, map and thank you cards – I absolutely loved them. Our very talented friends Simon and Jenna at The Hungry Workshop were kind enough to print the invitations for us and they looked absolutely amazing! If you ever need wedding invitations designed or printed then these are the guys you need to talk to – they’re the best!

On that note, I’d like to to thank everyone who helped us out along the way; I dedicate this post to you guys. Seb and I are both so, so lucky to call you our friends. Our day was just as amazing as we had imagined, and it couldn’t have been possible without all your help – you know who you are ; )

Anyhoo, this weeks recipe is a Strawberry Swirl Pound Cake with Strawberry Buttercream which was roughly based on a pound cake recipe I found in my book The Art of French Baking. It’s one of my favourite books. My brother gave it to me which makes it extra special. I had a dig around for a strawberry cake recipe as I had a punnet of strawberries in the fridge… little did I know that strawberry cakes don’t really exist! After looking at a few Strawberry Buttercream recipes I decided I could use some of the strawberry syrup to swirl into the cake, and… it was delicious! The Strawberry buttercream is amazing and tastes incredible.

So this weekend, why not invite your friends around and bake for them. Friends are very special people, and what better way to show the people you love than to cook for them :)

x e.

Ps. I found my love heart bake tin at the Evendale Market in Tassie. This place is fantastic, aaaaaand they still only charge 20 cents entry! Love Tassie!

 

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3D Wedding invitations: designed by Seb at Open Season, printed by the talented Hungry Workshop

 

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3D Wedding invitations, RSVP & thank you cards: designed by Open Season, printed by the talented Hungry Workshop

 

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left: wedding favours – loose leaf tearight: thank you cards – designed by Open Season, printed by the talented Hungry Workshop

 

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Strawberry Syrup

1 cup strawberries, hulled and chopped
1/4 cup water
1/4 cup white sugar
muslin cloth (optional)

 

1. Add strawberries, water and sugar in a saucepan and bring to the boil

2. Let simmer for about 10 minutes then remove from heat and let cool. If you prefer a smoother syrup without the annoying little seeds, use some muslin cloth to strain the mixture.

 

 Strawberry Swirl Pound Cake

based on the recipe by Ginette MathiotThe Art of French Baking

300g plain flour
300g butter, melted
240g sugar
6 eggs
2 tsp vanilla extract

 

1. Preheat oven to 160*C. Grease two 20cm cake tins.

2. Melt butter and set aside to cool. Measure out the flour, sugar and separate the eggs.

3. Whisk egg yolks and sugar for about 5 minutes, until the mixture is pale and double in size. Slowly fold in flour, vanilla extract and butter a spoonful at a time until combined.

4. In a separate bowl, whisk egg whites until they form stiff peaks. Once whisked, gently fold egg whites into the yolk mixture.

5. Pour in a quarter of the cake mixture into each pan and add 3 tablespoons of strawberry syrup into each. Add the remaining mixture into the pans and gentle swirl the batter with a knife 4 or 5 times (you don’t want to over mix). Place in the oven and bake for 30-40mins or until golden brown.

 

Strawberry Buttercream Frosting

1 cup butter, softened
4 cups of icing sugar, sifted
4 tablespoons strawberry syrup

 

1. Beat together butter and 1/2 cup of icing sugar at a time until all sugar is completely combined. Slowly add the strawberry syrup a tablespoon at a time and then bean on high for about 15 seconds.

2. Pace a small amount of buttercream icing between the two cakes and continue to decorate the outside with the remaining mixture.

Enjoy!

Salted Caramel Eclairs

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I’m the sort of person if you tell me I can’t do it, I’ll give it my all to prove you wrong. This was also the case when I was about 16. It was my Grandfather’s birthday and I wanted to make something nice. Mum had mentioned that he had fallen in love with the profiterole since living in France. So with this I decided to make a mini croquembouche for him. Mum had warned me: ‘they’re hard to make, my oven isn’t good enough, they’ll surely ruin, it’ll be a waste of time’ but this only fueled my determination to make the best goddamn croquembouche a 16 year old could make! That was it – I had set my mind to it. Mum was happy to help out. Now don’t forget, this was the late 90s, before the days of Googling for a good recipe if you didn’t have one. Luckily for me Mum found a recipe in her old French cooking book and translated it for me so I could get cracking on my mega-creation. This book was the real deal.

As it turns out, my choux pastry was perfect and I nailed the custard! I filled half the batch with coffee and the other half chocolate. I covered them all in toffee and oh my… they were delicious. I’ve never seen a smile so wide on my Grandfather’s face.

 

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I’ve been meaning to make these little guys again, ever since starting the blog two years ago. Although these are eclairs, they’re essentially the same thing (plus I had my mum’s vintage eclair tray that I’ve wanted to use!). These are sooooo good for a special occasion (as it turns out I had a birthday party I could take them to) but I wont lie – it’s a bit of a process, but it’s definitely worth it. This is the first time I’ve made a salted caramel version so I slightly altered my original recipe. I hope you enjoy them!

What’s your favourite French pastry? I have another favourite that comes a close second to these which I hope to bake for you soon ;)

x e.

 

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Choux Pastry

Makes about 20-24 10cm long eclairs.

120g butter
1 cup water1 cup flour, siftedsalt4 eggs – lightly beaten

1. Preheat oven to 200ºC. Bring butter and water to boil, remove from heat and add sifted flour and salt. Return to heat, all the time beating mixture until it forms one ball and leaves the sides of the saucepan, roughly 3 minutes.

2. Place pastry into a mixer and beat until it cools to a luke warm temperature. Then slowly add in the eggs until it’s all thoroughly incorporated.  Place the pastry into a piping bag and pipe 10cm lines onto a lined baking tray (or you could make mini versions). Let cook for roughly 30 minutes or until golden brown.

 

Custard Filling

 1/2 litre  milk
60g flour1 cup sugar1/4 cup water1 whole egg + 1 egg yolk – lightly whiskedpinch of salt

1. Place 3/4 cup of sugar and the water into a heavy based saucepan. Let the sugar boil for 8-10 minutes or until the sugar turns a caramel colour. You should also be able to smell once it has caramelised. Take the pan off the heat and place the base in some cold water. This will stop the sugar from burning. Add the milk a little at a time and then place back on the heat on low. Keep stirring, the caramel will harden but then soften and melt as the milk warms up.

2. In a separate bowl mix the remaining sugar, flour and salt. Slowly add the eggs whilst beating the mixture to prevent lumps. Add this to the pan of milk a little at a time and just keep mixing for 2-3 minutes! If all else fails and the mixture becomes lumpy you can always bamix it. (I did!) You’ll need to get rid of all the lumps as this may cause issues when piping into the pasty.

3. Place the custard into a piping bag. Create a small hole in the end of the pastry and poke the nozzle into the end and pipe! Hold the eclair and you should be able to feel when it’s full.

 

Caramel Sauce

100g  butter
150g soft dark brown sugar
3 tablespoons of golden syrup
50ml of double cream

A generous pinch of good quality salt to serve – I used Murry River Pink Salt

1. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream and whisk together. Bring to a steady simmer for 3 minutes. Remove from the heat and let cool slightly before drizzling over the top. Sprinkle with a little salt

 

** These are the quantities I used. I actually doubled the initial choux pastry recipe I used but only made a single batch of custard (I didn’t quite have enough milk at the time to make two). I found the custard filled almost all the choux pastry casings but I did have piping bag problems (it went everywhere) and thought it may be enough after all. Please let me know how you find the quantities. Please email me with any questions.

 

Coconut & Lemon Celebration Cake!

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Such a lot has been going on behind the scenes lately (so I apologise for the sporadic posts). Over the last few months I’ve been lucky enough to go on not one, but two holidays… lucky duck. As you may remember from a couple of posts ago, my last trip was to New Zealand (pics here). However in late May we went to Bali. I haven’t shared these photos yet so I thought I’d share them here today! I didn’t take many as our holiday mainly consisted of sitting next to the pool, reading, snoozing and playing pool basketball (sounds pretty tough right?). We did however take a great day trip to Ubud and a few spectacular temples, which is what you can see below.

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This week I decided to make a celebratory cake as there’s a little bit of news that I haven’t shared with you yet (and I feel terrible for not disclosing sooner). You see, our holiday to Bali was all very exciting for a number of reasons. Not only did I have an incredibly relaxing holiday, but I was also proposed to! After 13 years together (yeah we were totally high-school-sweethearts… Seb actually asked me out at the school fair, pretty cute huh!). Anyway, he finally popped the question. I’ve been asked quite often if I was expecting it… but, no. Sure, after 13 years I was hoping, but Seb loves a surprise and I honestly didn’t realise it was happening until it was actually happening! So this cake is a celebratory engagement cake. Ta-daaaaa!

 

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Over the past few weeks we’ve had the pleasure of telling friends and family, throwing a small engagement party and finding a location for our wedding, which I can now tell you will go ahead in March 2014, the day before our 14 year anniversary.

The cake is also to celebrate another milestone – Adeline & Lumiere’s second anniversary! How did this happen? Those two years have passed so quickly. So here’s a toast to the future of the Adeline & Lumiere blog! Perhaps I’ll put together my favourite posts over the last two years…

Until next time my chicken lovelies… x e.

 

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The amazing Istana Tampak Siring temple (holy springs) on the way to Mt. Batur and the volcano

 

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Top: Finn’s Beach Club Ulawatu, rice paddy fields on the way to Ubud, locals selling the teeny tiniest bananas and a little
visitor on our balcony!

 

And now for the recipe…

 

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Coconut Lemon Cake

1 1/2 cup self raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
3/4 cup caster sugar
125g butter, melted
2 eggs
1 cup milk

400g icing sugar, sifted
3 tbsp coconut cream
125g Philadelphia cheese

desiccated coconut to decorate

 

1. Preheat oven to 160ºC (fan forced) and grease a 20cm cake tin. I doubled the recipe and used a 20cm, 14cm and a cupcake mould.

2. Combine all ingredients in a bowl and mix well until smooth. Pour mixture into a tin and bake for 40-50 minutes.

3. Whilst the cake is baking, add icing sugar, coconut cream and philadelphia cheese in a bowl and mix well.

4. Once the cake has cooked and cooled, ice and press the desiccated coconut into the icing.

ANZAC style Kingston Biscuits

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It’s getting quite late so I thought I’d keep it short and sweet – much like these biscuits! This week we remember the ANZACS, so I thought (as I do each year) I’d make a batch of the famous ANZAC bikkies… but this time with a twist. Last year I baked the traditional recipe for the blog (found over here) but these, I have to say, take it to a whole new level. I’ve tweaked the recipe a little bit to make them softer and much smaller – bite size pieces. They’re almost like a homemade Kingston biscuit, sandwiched with some good quality chocolate in between (and a few hazelnuts for good measure). These were absolutely DIVINE and I highly recommend you bake these tomorrow. I know most of you would have all the ingredients just sitting in the cupboard. They’re probably the best biscuits ever. Fact.

Now cook! Enjoy!

x e.

 

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ANZAC style Kingston Biscuits

1 cup rolled oats
1 1/2 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 baking powder

100g good quality cooking chocolate
80ml cream
100g roasted and crushed hazelnuts

 

1.  Preheat oven to 160°C.

2.  Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a bowl and microwave until all butter has melted. Stir in bicarbonate of soda and baking powder and pour into the oat mixture.

3.  Roll level tablespoons of mixture into balls and place on lined baking trays. Give them a bit of room and flatten slightly with a fork. Bake for 10 to 12 minutes or until light golden. Like them crunchier? Just bake them for a little longer – 15 mins should do it. Let cool slightly then transfer to a wire rack to cool completely.

4. Meanwhile place chocolate and cream into a heatproof bowl and melt chocolate either in the microwave or in a double boiler. Once all chocolate has melted, place the bowl in the fridge so the mixture becomes a thicker consistency. Once it’s thick enough spoon onto one side of a biscuit and sprinkle hazelnuts over the top. Spoon a little extra on the other side and sandwich the two together.

Pumpkin, Goats Cheese and Caramelized Onion Pizza

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I’ve been so busy with work lately, I feel like I’ve been neglecting the blog! I feel so bad if I don’t post at 6am on a Tuesday morning. It’s quite silly the pressure I put on myself, which surprises me as I’m not usually this organised. The only reason why I’ve kept it up (the only thing I can put it down to) is the fact that I love doing it. It’s hard finding the motivation (especially on the weekend when all I want to do is relax) but at the end of the day it’s extremely satisfying. I hardly have time to even promote the site but I started the blog for myself and my own development, so I guess that’s the most important part – right? Goodness, it’s hard to believe it’s soon coming up to two years soon. Yeiks!

 

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On Friday after a huge (but great day) at work, I went for a cheeky little Pipsqueak cider at Little Creatures. It had been a long day, and I was super hungry so I ordered one of their pizzas (which probably saved me from a terrible hangover the next day!). Anyway, I thought I’d give it a shot myself. This almost reminds me of an onion tart my Mum would make for us as kids. The sweet oven roasted pumpkin and tangy goats cheese pair so well. Add a few sprinkles of cumin and coriander to add another level of flavour. This was quite different to your tomato based usual pizza, but it really is just as good, if not better! Perfect for an Autumn lunch with a nice glass of wine.

x e.

 

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Pumpkin, Goats Cheese and Caramelized Onion Pizza

Makes two pizzas
Dough recipe by Delia Smith

350g plain flour
15g (1 sachet) dried yeast
2 tsp salt
1 tbsp olive oil
1 tsp caster sugar
240ml hand-hot water

1.5kg pumpkin
5 onions
115g goats cheese
1 tsp cumin
1 tsp ground coriander
handful of spinach leaves

 

1. Place flour, yeast, salt and sugar in a bowl. Make a well and add olive oil and water and mix into a dough. Knead for 3 minutes in a mixer with a dough attachment or knead on a well floured work surface until it develops a sheen and blisters. Place back into the bowl and cover with cling film and leave in a warm place until it’s doubled in size (about an hour).

2. Meanwhile, whilst the dough is rising, chop the pumpkin into relatively small cubes and place on a well oiled oven tray and season well with salt and pepper. Cook at 200ºC for about 30 minutes and turn it over half way through. It should be nice and soft by the time you pull it out. Ensure you leave the oven on to preheat the oven for the pizza.

3. Dice onion and cook on medium heat in a well oiled frypan. Cook slowly for 15-20 minutes stirring regularly. You don’t want the onions to burn, but rather cook slowly and turn a nice transparent golden brown colour.

4. Once the dough has risen, roll it out onto two trays (or one big one in my case), ensuring you push it right out into the corners. Spread the cooked onion evenly over the base, followed by the cooked pumpkin and sprinkle over the cumin and coriander. Crumble small pieces of goats cheese over the top and sprinkle a good handful of spinach leaves over the top. Place in a 200ºC preheated oven (should be preheated from the pumpkin) for about 10 minutes or until the crust looks crunchy. Enjoy!

Nutella Lamingtons

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This week I thought I’d make something traditionally Australian for the upcoming national holiday – The Lamington. Oh goodness they’re amazing. If you’re reading this post in some exotic country and have never heard of lamingtons, well then you’ll HAVE to try this recipe – there’s no two ways around it. They’re small squares of sponge cake, dipped in chocolate and covered in coconut (and sometimes with a strawberry/raspberry jam filling). Whilst brainstorming for this weeks Australia Day post I came up with the brilliant idea of Nutella Lamingtons – genius, if I do say so myself!

 

 

It was a bit of trial and error to see how it would work out, but as a whole I’m very happy with the result (and so were my taste testers!). I’ve mentioned it here on the blog before but Nutella is my downfall, my weakness. I bought a jar on Saturday and it was opened before I even made it back through the door. Once home I had a few more teaspoons… I couldn’t help myself. Annoyingly I didn’t quite have enough chocolate sauce to cover them all in the end because I was such a piggy. I’ll say I’ve learnt a lesson but I’d probably do the same again – I just can’t help myself. Damn you Nutella.

Anyway, whilst asking friends and colleagues about lamingtons I noticed there are a lot of people out there that feel very strongly about the jam filled version. For me, I’m not a fan so I made these sans jam. I also think that with the hazelnut flavour it didn’t really need it, but if you’re a jam fan you should definitely add some in.

Australians – enjoy your lamingtons (jam filled or not) and your Australia Day.

Rest of the world – you should really give these a go :)

PPS. These are the BEST lamingtons ever!

x e.

 

 

Nutella Lamingtons

Remember to make the sponge 24 hours beforehand.
Sponge recipe by Natalie Dick

2 heaped teaspoons flour
1/2 tsp bicarbonate of soda
1 level tsp cream of tartar
gluten free cornflour
1/2 tsp vanilla extract
4 eggs
3/4 cup sugar

400g Nutella
1/2 cup milk
2 heaped tbsp icing sugar

1. Preheat oven to 200ºC conventional or 170ºC fan forced. Into a measuring cup place flour, bicarbonate of soda, cream of tartar. Fill the rest of the cup with cornflour.

2. Meanwhile, beat eggs and sugar on high for 7 minutes. The mixture should doubled in size.

3. Whilst beating the eggs, sift the cornflour mixture 3 times onto greaseproof paper. After the eggs have finished beating slow the mixer down to the lowest setting. Add the vanilla, let mix for 30 seconds or so and slowly mix in the sifted dry ingredients.

4. Place the mixture into a large square tin and cook for 20 minutes. Cool on a wire rack and set aside for 24 hours to become slightly stale. Leaving the cake to slightly harden makes it so much easier when coating them in chocolate. Once covered in chocolate they’ll become quite moist again.

5. Next day, transfer the nutella into a small saucepan and place on low heat. Slowly add milk and icing sugar until it runs smoothly (and is easy to drizzle over the cakes).

6. Place coconut onto a plate or shallow bowl. Cut the sponge into small squares. Spear them with a fork and spoon the chocolate mixture over the top. Scrape off any excessive chocolate before rolling them in coconut. Place them on a nice place and lick the chocolate mixture off your fingers!

HEAVEN!

 

Spiced Shortbread

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Hello again! Long time no hear! I ran out of time just before Christmas to wish everyone a safe and happy holiday break. I hope you all had a great time off; it can be a pretty manic and busy time of year. We flew down to Tassie on the Saturday before Christmas and had the pleasure of enjoying family and friend’s company 24-7 over the past two weeks. Needless to say I’m exhausted.

We spent New Years Eve on the beautiful east coast of Tasmania, in Swansea. It was amazing. We went fishing, caught squid, went bike riding and most importantly, ate lots and lots of delicious food. I have to give a special shout-out to Rob’s famous ‘Haroomi’ wraps – yep, halloumi cheese, kangaroo and his special sauce all in a tasty wrap. Good one Robby!

It’s scary to think that now, only a few towns further north of Swansea, people have lost their homes and businesses to the devastating fires that have ripped through the east coast of Tasmania. Friday was a stinking hot day with strong winds; I met up with a friend to go swimming in Dodges Ferry, which is close to one of the affected areas. I didn’t realise at the time just how close the fires were. Within just two hours the smoke, haze and severity of the fires had increased rapidly. Thousands of people from the Tasman Peninsula and east coast have lost so much over the last few days I can’t comprehend how they must be feeling. As we’re now back in Melbourne I wasn’t exactly sure how we could help out. I’ve called on people and businesses I know to donate simple goods that we all take for granted. Please, if you can, donate to help these poor people in need here via the Red Cross 2013 Tasmanian Bush Fires Appeal.

 

 

Back to the usual business – shortbread and gingerbread men are my two favourite Christmas biscuits. In the lead up to Christmas I had a lightbulb moment – why not combine them and make spiced shortbread? I couldn’t find a good recipe so I made this one up and for me, it ticks all the boxes. Again, they’re perfect as little homemade presents – any time of year.

I’ve been meaning to share this recipe since I launched the Adeline & Lumiere Christmas book but time just slipped away. I hope you all enjoyed the Christmas book!?! I had initially anticipated to print 30 books, mainly for family, friends, send some off to media people and 10 to sell. However, after I mentioned I’d be printing some I had all sorts of people interested in a copy. In the end I sold 60 but could have easily have sold double that again! I was astonished to see it so well received. Thank you so, so much! It was the best Christmas present ever.

x e.

 

 

 

Spiced Shortbread

200g softened butter
1⁄2 cup caster sugar
2 cups plain flour
1⁄4 cup rice flour 
1 1⁄2 tsp cinnamon
1⁄2 tsp mixed spice
1⁄2 tsp nutmeg

 

1. Preheat oven to 160ºC and line a tray with grease proof paper.

2.  Beat butter and sugar until pale and creamy. Sift flour, rice flour and spices into the mixture and be careful not to over mix.

3.  Press the mixture onto the prepared tray. Place a piece of grease proof paper over the top and roll out with a rolling pin. Use a butter knife to mark out biscuits and prick each one 3 times with a fork.

4.  Bake in the oven for 50-60 minutes or until slightly browned. Cool on the tray for 10 minutes and then turn out onto a board and cut into pieces. Cool on a rack and wrap up for the perfect little gift.

Traditional Christmas Cake – best ever

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I’ve discovered there are quite a few people in this world who don’t  like Christmas cake. I can’t believe it! Christmas cake would have to be one of my favourite treats out there (as long as I have a corner slice with marzipan and icing – that’s the best part). Like it of loath it, this is my version of the famous seasonal cake (with a little extra this and that, soaked in booze) and I love it!

x e.

 

Traditional Christmas Cake

Inspired by Delia Smith (I love her).

450g currants
175g sultanas
175g raisins
50g dried cranberries
50g mixed candied peel
3 tbsp Grand Marnier,
plus extra for ‘feeding’
225g unsalted butter
225g soft brown sugar
4 large eggs, lightly beaten
225g plain flour
1⁄2 tsp salt
1⁄2 tsp freshly grated nutmeg
1 tsp ground mixed spice
50g almonds, chopped
50g walnuts, chopped
1 level tbsp golden syrup
grated zest 1 lemon
grated zest 1 orange
20cm cake tin

1 packet of marzipan
1 packet of icing fondant

 

1.  Start the day before and measure out currants, sultanas, raisins, cranberries and peel into a bowl and mix the Grand Marnier through the fruit thoroughly. Cover with a clean tea towel and leave to soak overnight.

2.  Next day, preheat oven to 120ºC (fan forced). Place butter and sugar in a bowl and beat until pale and creamy.  Whilst continuing to beat, add eggs a tablespoon at a time until incorporated.  This will prevent the mixture curdling.

3.  Sift in flour, spices and salt into the butter mixture. Lift the sieve up high to add as much air as possible. Gently fold in flour into the mixture until it just comes together.

4.  Fold in the soaked fruit, nuts, golden syrup and  zests to the mixture. Ensure everything is well mixed and place into a well lined tin, pushing the mixture into the corners.  The cake will be in the oven for at least 4 hours so it’ll need to be  protected so it doesn’t burn. Place 2 layers of  baking paper over the top with a few large holes to allow steam to pass through. Wrap two layers of grease proof paper around the cake tin and hold it in place with a piece of twine. This will protect the outer edge.

5.   Place in the oven on the lowest shelf and leave it for 4 hours. Check the cake after this time. You’ll probably need to place it back in the oven for up to another 3/4 hour. Let the cake cool for 30 minutes in the tin before putting it on a wire rack.  Once it’s cool, make small holes in the top of the cake with a skewer and ‘feed’ it at least a tablespoon of Grand Marnier or brandy over the whole cake.

6.  To ice the cake, roll out marzipan big enough to cover the cake completely. Place it over the cake and press it down along all sides. Do the same for the fondant and flatten it all out around the edges. Decorate the cake with any excess fondant.

Christmas Plum Pudding Cupcakes

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I love baking and cupcakes are so simple to whip up for any last minute occasion. This is my little Christmas tweak to the usual vanilla flavour I normally bake. They’re deliciously spiced boozy plum pudding cupcakes! The boozy flavour comes from from the icing but if you like an extra hit, brush a little brandy over the top! Phowar!

This recipe along with others are available for download in the FREE Christmas PDF I’ve put together which is download able here. Go on, try these these this weekend!

Enjoy my lovelies!

x e.

 

Plum Pudding Cupcakes

170g plain flour
100g brown sugar
1 1/2 tsp baking powder
pinch of salt
40g butter at room temperature
2 tbsp golden syrup
120ml milk
1 whisked egg
1/3 cup raisins
1/4 cup sultanas
1 tsp mixed spice
1 tsp cinnamon

250g sifted icing sugar
80g unsalted butter at room temperature
25ml rum

 

1.  Preheat oven to 170ºC.  Place flour, brown sugar, baking powder, salt and butter into a bowl and mix until it becomes a sandy consistency.

2.  In a small bowl, add milk and golden syrup and microwave for 20 seconds. The golden syrup should be runny enough to mix well into the milk. Add this into the other bowl a little bit at a time. Add the whisked egg into the flour mixture and beat until just incorporated.

3.  Add sultanas, raisins, and spices to the mixture and mix well.

4.  Fill the paper cases two-thirds full with the mixture and bake in the preheated oven for 17 minutes or until golden brown. You should be able to smell the cupcakes wafting from the oven when they’re done. Cool on a wire rack.

5. To make the icing, place the icing sugar in a bowl with the butter. Mix well until incorporated and add the rum a little at a time until the icing is at a good consistency. Ice the cupcakes once they’re cool.

*If you’d like your plum pudding cupcakes a little extra boozy, brush a little bit of rum over the top with a brush before icing.

30th Birthday Carrot Cake with White Chocolate Ganache!

Carrot-Cake-and-white-chocolate-gnache-for-web

Last week was CRAAAZY busy… mainly because it was my favouritest person in the world’s 30th birthday! Yes it was Seb’s birthday on Thursday, so I had lots of organising to do throughout the week: the dinner with friends, buying a birthday present and baking this DELICIOUS cake! I would normally make a cream cheese icing for a carrot cake but I decided to try something different and make a white chocolate ganache as the icing (Seb is the original milky bar kid). I have to tell you – it was soooo good. My mouth is salivating at the very thought of it. Anyway, it’s also my birthday coming up this weekend so we’ve organised a big (halloween themed) birthday beach party down at Opossum Bay (Tas) on Saturday. The party is going to be so much fun… but here’s a disclaimer – there may or may not be a post next week. It all depends on the severity of my hangover.

 

 

This weekend was busy too! On Friday night we had the opening party of Magic Johnston studios! Magic Johnston (on Johnston St. Collingwood) is a brand new shared artist studio that the old gang from Parts Studio have moved into, along with a bunch of other talented creative peeps. The party was a roaring success, plenty of sponsored booze and an abundance of homemade burgers (300+ mini burgers, made by Seb aka Drunk Park himself!). If you’re looking for a creative workspace there’s plenty still available – enquire here.

 

 

We spent Saturday running around scouring tip shops, moving giant guillotines (seriously), walking puppies, shifting chairs and catching up with long lost cousins. Sunday was just as busy, meeting friends for breakfast at Penny Farthing Esspresso (on Northcote High St – deelish), followed by a rather exciting project meeting at Alimentari on Brunswick St (expect to hear more about this down the line), then a catch up with an old friend from NZ at Marmalade & Soul. Now I’m back at work, I’m exhausted and can’t wait for this weekend!

BRING ON THE DIRTY THIRTIES!

x e.

 

Carrot Cake with White Chocolate Ganache

Inspired by Miss Rosie’s Carrot Cake
3 eggs
2 cups brown sugar
1 cup vegetable oil
2 cups flour,
2 tsp. bicarbonate soda
1tsp baking powder
1 tsp. salt
3 tsp. cinnamon
zest of one orange
2 cups finely grated carrots (roughly 2 medium carrots)
1 cup crushed pineapple, drained
1 cup coconut – shredded or flaked
1 cup walnuts, coarsely chopped and toasted (optional)
660g white chocolate
330ml pure cream

1.  Start by making the gnache as it’ll need to be cool by the time the cakes have cooked. Place the chocolate and cream into a microwave proof bowl and cook for 1-2 minutes or until melted. Keep and eye on it as you don’t want it to over cook. Take it out of the microwave and mix gently until all the chocolate has completely melted. Place in the fridge to cool until it’s time to use.

2.  Preheat oven to 170ºC and grease and line two 20cm round pans.

3.  In a mixer bowl, add eggs, sugar and vegetable oil and beat until smooth and creamy.

4.  Sift together the flour, bicarbonate soda, baking powder, salt and cinnamon into egg mixture and beat slowly until incorporated.

5.  Add the finely grated carrots, pineapple, coconut, walnuts and mix until it just comes together and pour into the pre-prepared tins. Bake for 40-50 minutes or until a cake tester comes out clean (I usually check once I can smell the delicious cake smells coming form the oven).

6.  Let cakes cool for at least 10 minutes before icing. (I first iced a crumb layer before piping the final layer).