All posts tagged cake

Nutella Lamingtons

By On 22/01/2013 In baking, Desserts, Food With 3 Comments Permanent Link to Nutella LamingtonsPermalink

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!

 

Christmas Plum Pudding Cupcakes

By On 06/12/2012 In baking, Christmas, Food With 2 Comments Permanent Link to Christmas Plum Pudding CupcakesPermalink

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!

By On 23/10/2012 In baking, Desserts, Food With 9 Comments Permanent Link to 30th Birthday Carrot Cake with White Chocolate Ganache!Permalink

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).

100th Birthday Celebrations + Ninny’s Passionfruit Sponge!

By On 03/07/2012 In baking, Food With 9 Comments Permanent Link to 100th Birthday Celebrations + Ninny’s Passionfruit Sponge!Permalink

What a busy few weeks it has been. I have to apologise for not posting last week, I’ve already been told it didn’t go unnoticed!! Over the past two weeks I’ve been down to Tassie (and back) twice – phew. Once to say my goodbyes to a very wonderful man and the second to celebrate a very special lady’s 100th birthday. Needless to say, it’s been a rollercoaster of emotions.

 

Sisters, Aunty Nan (left – 90 years old) with Ninny (100!)
“A little bit of powder and a little bit of paint, make a little lady just what she aint”
- Ninny Knott

 

As I mentioned, our main reason for the trip last week was for Seb’s grandmother’s 100th birthday party! Oh boy, what a doosey it was! All the family met outside Seb’s mum’s house and gave ‘Ninny’ the grandest entrance I’ve ever seen!  At 12pm sharp she arrived by Rolls Royce (borrowed from a friend – fan-ceeeey!) which pulled up directly onto a red carpet… whilst a family friend played the bagpipes! It was epic, hilarious, emotional and very fitting!

 

Deliciousness by Queen of Tarts!

 

The party food was also amazing. Seb’s sister Brierlie (aka Queen of Tarts) had made a spectacular two tiered cake dressed with strings of pearls. Rather fitting as Ninny is never seen without her pearls! Queen of Tarts also made an assortment of miniature cakes and tarts which not only looked fantastic but tasted deeeelicious. Amongst the sweets was one of Ninny’s very own recipes – her famous passionfruit sponge. So as a special tribute to Ninny’s big 100th birthday, I thought I’d feature her passionfruit sponge on the blog. Queen of Tarts was kind enough to bake and share this famous recipe with us all. Thank you!

PS. Ninny doesn’t have any of her famous recipes written down anywhere as she’s made them all so many times. Queen of Tarts had to write it down as told. I just love how she described how long to whisk the egg… “until they stand up and bark at you”, hehe.

x e.

 

Beautiful crockery supplied by Queen of Tarts.

 

Ninny’s Passionfruit Sponge

6 eggs
6 tbs plain flour
6 tbs castor sugar

1 small tin passionfruit (2-4 fresh passionfruit)
3 cups icing sugar
2 tbsp butter (at room temperature)
300 ml cream

1.  Preheat oven to 180ºC
2.   Separate eggs and beat egg whites “until they stand up and bark at you”
3.  Add sugar and mix with a knife. Add the yolks and continue to mix. Gradually add flour and mix.
4.  Pour mixture into miniature loaf tins or one large round tin and bake in a moderate oven until a skewer comes out clean.
5.  Whip cream until it’s thick. Once the cake is cool, slice in half horizontally and fill with cream.
6. Mix the passionfruit with icing sugar and a little butter and spread onto the cake. Enjoy!
Note:  Traditionally, cut a circle in the middle of the large round cake and then cut the slices.  Whoever gets the middle piece will have good luck!

Banana Chocolate Chunk Bread

By On 12/06/2012 In baking, Desserts, Food With 5 Comments Permanent Link to Banana Chocolate Chunk BreadPermalink

This past week was cold and miserable, so to cheer everyone up I thought I’d make a little sweetie. I had a few bananas that needed using up, and who doesn’t love banana bread (or banana cake for that matter)? I’m guessing the difference between the two is the sweetness? Anyway, I knew I wanted to add some chocolate to the mix so I cut back on some of the sugar in the cake mixture. Banana cake would have to be one of my all time faves! You definitely want to eat this straight out of the oven whilst the chocolate chunks are still gooey and delicious… ooooh, yum!

 

 

Last week I also had a food shoot at Pope Joan for the launch of a new pinot noir by the winery Fickle Mistress. Chef Matt Wilkinson made a delicious duck cassoulet with a brussel sprout salad. It looked so good and was presented incredibly well. The photos were for a set menu promo they’re running with their delicious duck dish and a bottle of the Fickle Mistress. I can’t wait to show you the images once they’re all finished. I’ll keep you posted.

Anyway, a short and sweet post this week… I hope everyone in Aus’ has enjoyed their long weekend.

x e.

 

 

Banana Chocolate Chunk Bread

Based on a recipe by Kerrie Sun
1 3/4 cups self-raising flour
1/4 cup plain flour
2 tsp ground cinnamon
2/3 cup brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
100g dark chocolate cut into chunks

1.  Preheat oven to 180°C and line a loaf pan with baking paper.

2.  Sift the combined flours and cinnamon into a large bowl along with the brown sugar. In a separate bowl mix the milk, eggs, melted butter and banana until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add the chocolate chunks and spoon the mixture into the prepared pan and smooth the surface.

3.  Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool for 5-10 minutes before turning out onto a wire rack. Enjoy it warm so that the chocolate is still gooey!

 

Afternoon Tea: Flourless Chocolate Chunk & Orange cake with scones

By On 11/04/2012 In baking, Food With 10 Comments Permanent Link to Afternoon Tea: Flourless Chocolate Chunk & Orange cake with sconesPermalink

Afternoon Tea:

Whilst living in England I fell in love with the tradition of afternoon tea. It wasn’t just a high-tea tradition in fancy hotels, but something that even existed in my workplace. At my old job in London, we would stop for a 15-20 minute afternoon tea break everyday at 3pm. We’d all take it in turns to make the brew and occasionally tuck-into a little baked delight.

Long live afternoon tea!… but what’s a real afternoon tea without scones? These are possibly the easiest thing in the world to make. I’m not sure where this recipe originates from but it’s the one my mum taught me. Top these with jam and cream and they’re perfect every time.

Along with scones, afternoon tea always has to include cake. I found it hard to decided what cake to bake. I searched through cookbooks, scoured the web and finally settled on a gluten free orange cake. I’d never made a GF cake before but it was really simple. It’s really just about boiling and blitzing the oranges, adding all the other ingredients and popping it into the oven. Simple! This recipe calls for almond meal but I thought I’d make my own (I had loads of whole almonds in the cupboard to use). I didn’t chop them as fine as store bought almond meal as I thought it’d add a nice texture to the cake. Finally, I decided to add some chocolate to the mix (choc-orange flavours are a classic and a favourite pairing of mine).

A few weeks ago I attended Pickle Club where one of my friends made a cake for the picnic. This was a tasty lemon drizzle cake and she’d added chocolate chunks. *_* Chocolate chunks? Yep, it’s all about the chunks that make it so delicious. Eat this straight out of the oven when the chocolate is still gooey. Oh goodness me! Heaven.

x e.

 

 

Scones

3 cups of self raising flour
1 cup cream
1 cup of lemonade
pinch of salt

 

1. Sift flour and salt into a large bowl and add the lemonade and cream.  Mix until combined and then knead on a floured surface.

2. Cut the scones and place on a lined tray. Bake in a hot oven (220C) for 10 – 15 minutes or until golden brown. Serve with jam and cream.

Flourless Orange & Chocolate Chunk Cake

Adapted from Nigella Lawson’s flourless chocolate orange cake
*note the cake pictured is double the recipe quantity.

20cm cake tin
2 oranges
3 eggs
1 cup castor sugar
300g almond meal
1 tsp baking powder
100g dark chocolate cut into chunks
 
icing:
500g icing sugar
80g butter
zest of one orange
50ml orange juice

 

1. Preheat oven to 170°C and line a round 20cm springform pan with non-stick baking paper.

2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat and let simmer for 2 hours. After 2 hours, drain well and coarsely chop oranges. Remove and discard any seeds.

3. Place the orange in a food processor and process until smooth.

4. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale.

5. Add the orange, almond meal, chocolate and baking powder and gently fold until just combined. Pour into prepared pan.

6. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Brack (aka Irish Tea Cake)

By On 13/03/2012 In baking, Food With 9 Comments Permanent Link to Brack (aka Irish Tea Cake)Permalink

This week on the Adeline & Lumiere Blog we’re (pre) celebrating St Patricks Day! With that in mind, I thought I’d use a recipe that was given to me by my Aunty when I visited Ireland a few years ago. I had the best time in the Emerald Isle and with Fitzgerald as my surname, I felt right at home!

It was a few years ago, it still remains one of the best trips I’ve been on. Trekking through the Killarny National Park, walking up Mt Brandon (2nd highest mountain in Ireland… on the worst Irish Whiskey hangover of all time), ‘kissing the Blarney Stone’ and staying with the most welcoming and hospitable family on Earth, were among some of Ireland’s most memorable moments.  We stayed on my Aunty & Uncle’s beautiful farm.  Complete with horses, pheasant-hunting dogs and cooking on the Aga!… ahhh, what a life!

So, back to the cake. This Irish Tea Cake is commonly called Brack. It’s soaked in tea overnight so it’s deliciously moist.  The recipe has not one ounce of fat in it, lucky, because Brack is best served slathered in butter. I swear to this day, Irish butter is the best in the world. I couldn’t find any at the supermarket but I found the next best thing… Tasmanian Butter!  Big thanks to my Aunty Jan for this recipe (off the top of her head too!).

x e.

 

Brack tastes best slathered with fresh butter and a nice cup of tea :)

Brack

500g mixed fruit
100g peel
400ml strong black tea
500g self raising flour
500g brown sugar
1 egg
1 tsp mixed spice

 

1. Preheat oven to 170ºC.

2. Soak mixed fruit and peel in the strong black tea overnight or for at least four hours.

3. Add flour, sugar and egg and beat until well incorporated.

4. Pour mixture into a 25x25cm tin, cover with tin foil and bake for 1.5 hours.

Hummingbird Birthday Cake

By On 17/01/2012 In baking, Food With 8 Comments Permanent Link to Hummingbird Birthday CakePermalink

Well Christmas and New Years may be over but the summer festivities are still going strong! My new years resolution this year is to get fit, which I’m loving but it sure is time consuming. I’ve joined the gym (it’s getting pretty serious) and have tried all the classes. Monday night touch football has also just started back up and last night we had perfect weather (if not a wee bit too hot)!  The reason for all this fitness activity is because I’ve got a wedding to attend at the beginning of Feb in Tassie and a wardrobe full of dresses to wear that are all a little too snug after Christmas!

A friend of mine had a birthday BBQ in the lovely Edinburgh Gardens on Saturday. Now just because I’m trying to be good at the moment doesn’t mean that I should impose this on others now should I? It’s a birthday! It’s a cause for celebration. Celebration needs cake, so I made cake! I made a big fat Hummingbird Cake, complete with cream cheese frosting and all.  I have to say, it… was… amazing. I actually made this for the first time on Christmas eve (for my family back in Tas) but I didn’t have time to photograph it. This was the perfect opportunity to make it again and do it properly!

x e.

 

Why does Birthday cake taste so much better than any other cake?

Hummingbird Cake

Recipe by Hummingbird Bakery London

300g caster cup sugar
3 eggs at room temperature
300ml sunflower oil
270g peeled banana (roughly two)
1 teaspoon ground cinnamon (plus extra to decorate)
300g flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 vanilla extract
100g tinned pineapple finely chopped pineapple
handful of pecans to decorate

400g cream cheese
500g icing sugar
50g butter

x3 20cm cake tins

 

1. Preheat the oven to 170ºC.

2. Mix sugar, eggs, oil, banana and cinnamon in a mixer (or by hand) until all ingredient are well incorporated. Don’t worry if the mixture look slightly split at this stage. Slowly add the flour, bi carb, salt and vanilla and beat until everything is mixed it.

3. Stir in the chopped pineapple and pour the mixture into the cake tin and smooth over. Bake in the preheated oven for 20-2 minutes or until golden brown. Check with a skewer to see if it’s cooked. Leave cake in the tin to cook slightly before turning out onto a cooling rack.

4. Whilst the cakes are cooling, beat icing sugar and butter together with a mixer until the mixture comes together and well mixed. Add the cream cheese in one go and beat until completely incorporated. Turn your up high and beat for 5 mins until light and fluffy. Be careful not to over beat as it can soon become runny.

5. Once the cakes are completely cooled ice the top of one of the cakes and place the other on top. Ice the top of the second cake and put the third on top and ice the entire cake. Top with pecans and dust with cinnamon.

Red Velvet Birthday Cake

By On 21/09/2011 In baking, Desserts, Food With No Comments Permanent Link to Red Velvet Birthday CakePermalink

It finally feels like a little bit of spring has sprung and just in time too. Last weekend we had a birthday bbq in the park to celebrate Eddy’s 30th Birthday. Happy Birthday Eddy! So of course, I wanted to make the prettiest & most delicious cake ever… and this one is a doozey. A Red Velvet Cake. The red fluffy centre is always a show stopper and a red velvet cake isn’t a red velvet cake unless it has cream cheese frosting on top. Dag nam it’s good.

Looks like it’s birthday season coming up in my neck of the woods so you might be seeing a few extra cakes on the blog. Anyone complaining…? Thought not.

x e.

Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) milk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting

500 g icing sugar
70g butter at room temperature
300g cream cheese, cold

 

1. Preheat oven to 175°C and place rack in center of oven. Butter two 23 round cake pans and line the bottoms of the pans with baking paper.

2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

3. In the bowl of your electric mixer, beat the butter until soft, which should take about 1-2 minutes. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the milk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

6. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for approximately 25 – 30 minutes. Let the cakes cool in their pans for 10 minutes. After 10 minutes transfer the cakes to a wire rack to cool completely. beat icing sugar abd butter together until together

7. Sift icing sugar into a bowl and butter and mix well on low speed until icing sugar looks yellow. Add cream cheese and beat until incorporated. Turn up speed to med high and beat til light and fluffy for at least 5 min. Don’t over beat or the mixture will liquify.

8. Spread a third of the icing mixture on top of one cake and place the other cake on top. Spread the remaining mixture on top and wulah! Amazing Red Velvet cake.

 

Chocolate Hazelnut Cake

By On 21/08/2011 In baking, Desserts, Food With No Comments Permanent Link to Chocolate Hazelnut CakePermalink

Chocolate & Hazelnuts – I don’t know what two flavours marry so well. According to my amazing new Flavour Thesaurus book by Niki Segnit, these two flavours came about in the late-nineteenth century due the the lack of cocoa. They had to add ground hazelnuts to bulk out what chocolate they had and hence Nutella was born!  Nutella would have to be my food heaven, so much so that I’ve had to ban myself from buying the stuff. I can’t have it in the house or I will eat it all –  in massive spoonfuls – behind the cupboard door – in secrecy. Nutella is my herion.

This recipe is originally for chocolate hazelnut cupcakes out of the amazing Hummingbird Bakery Cookbook. This famous bakery on the iconic Portobello Road in  London is huge and has reached god-like status amongst the baking world. The book is filled with beautiful pictures of each recipe and even has Gweneth Paltrow’s testimony on the front cover. SOLD!

 

Chocolate Hazelnut Cake

by Hummingbird Bakery

for two cakes
200g flour
40g cocoa powder
280g caster sugar
3 teaspoons baking powder
pich of salt
80g butter at room temp
240 ml whole milk
2 egg
240g hazelnut spread (like nutella)

 

 

for the frosting
250g icing sugar sifted
80g unsalted butter at room temp
25ml whole milk
80g hazelnut spread

 

1. Preheat oven to  170°C and line two 20cm round tins.

2. Sift flour, cocoa powder, sugar, baking powder and salt into a large bowl or mixer.

3. Add butter and mix until it becomes a sandy texture.

4. Slowly add milk until incorporated and add egg.

5. Add half the mixture to a lined round 20cm tin and cook for 20 min.

For the frosting

6. Sift your icing sugar and add the butter until incorporated. Slowly add milk and then add the hazelnut spread. Taste the frosting and add more hazelnut spread if you want it a bit richer in flavour.

7. Once the cakes have cooked and cooled, heat up the hazelnut spread in the microwave. It should be quite runny. Spread it over the top side of one of the cakes and place the other on top. Decorate the cake with the frosting either with a piping bag or smooth it on spatula.

*This cake is best eaten on the day of baking – but I don’t think that will be a problem!*

← Older Entries