Saturday, June 1, 2013

Tuesday, May 21, 2013

Cinnamon cream oysters

If you want to avoid cream, fill these with jam instead. The cinnamon 'oyster' is not very sweet.

2 eggs
1/4 sugar
2t golden syrup
6T plain flour
1t baking powder
1t baking soda
1t cinnamon
1/2t ground ginger
whipped cream to serve

Preheat oven to 200 degrees celsius.

  1. Grease 12 shallow patty tins.
  2. Beat eggs and sugar until thick.
  3. Add golden syrup and beat well.
  4. Sift together flour, baking powder, baking soda, cinnamon and ginger.
  5. Fold dry ingredients into egg mixture.
  6. Spoon small amounts of mixture evenly into prepared tins.
  7. Bake for 10 - 12 minutes or until the surface springs back when lightly touched.
  8. Transfer to wire racks to cool.
  9. Just before serving, cut oysters open horizontally (shuck them) with a sharp knife and fill with whipped cream.
Makes 12.

This recipe is adapted from Timeless Edmonds - Celebrating 125 years of baking, 2004, Hodder Mao Beckett Publishers Ltd.

Tosca cake

How could you resist a cake like this?

Cake ingredients:
2 eggs
1/2c sugar
3/4c plain flour
1t baking powder
75g butter, melted
2T milk

3T melted butter
70g slivered almonds
1/4c sugar
2T milk

Preheat oven to 180 degrees celsius.

  1. Grease a 25cm spring form tin.
  2. Beat eggs and sugar until thick.
  3. Sift dry ingredients.
  4. Carefully fold into egg mixture, with melted butter and milk.
  5. Put into prepared tin.
  6. Bake for about 30 minutes or until cake springs back when lightly touched.
  7. While waiting for the cake to cook, make the topping
    Heat butter, almonds and suga in a saucepan.
    Stir constantly until sugar is dissolved.
    Add milk and bring to the boil.
    Reduce heat and simmer for 5 minutes stirring occasionally.
  8. Quickly spoon the topping over the cake and return to the oven and bake for about 10 minutes or until topping is golden and caramelised.
  9. Leave in tin for 10 minutes before turning onto a wire rack.
This recipe is adapted from Timeless Edmonds - Celebrating 125 years of baking, 2004, Hodder Mao Beckett Publishers Ltd.

Tuesday, January 8, 2013

Pear and Raspberry Loaf

Makes 12 slices
1 1/2 cups self-raising flour;
1 cup castor sugar
1 cup desiccated coconut
2 eggs
25 g butter melted;
2/3 cup buttermilk OR normal milk;
2 pears
1 cup frozen raspberries

Streusel topping:
Optional (I would just sprinkle the cinnamon and chopped nuts over the top and forget the butter and brown sugar)
1/4 cup brown sugar
1 tbsp softened butter
1/2 tsp cinnamon
1/4 cup chopped nuts - optional
Preheat oven to 160C and line a loaf pan with baking paper.
In a large bowl, mix the flour, sugar and coconut together then make a well in the centre.
Whisk the eggs lightly with the melted butter and milk then add to the flour and mix well to combine.
Peel, core and chop the pears roughly.
Fold into the cake mixture.
Spoon half the mixture into the bottom of the pan and cover with berries – top with rest of mix and then cover with streusel topping.
Bake for about 1 1/2 hours or until a skewer comes out clean.
Streusel topping:
Mix all ingredients together, using a fork or spoon. Sprinkle over the top of the loaf before baking.

Banana walnut bread - Janelle Bloom

Serves 8
This loaf is low in fat but high on flavour.

2 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
½ cup brown sugar
¾ cup chopped walnuts – can be left out
1 cup milk (I used Buttermilk)
2 eggs
1 cup mashed banana (see cooks tip)

1 Preheat oven 180C (no fan). Grease and line 7cm deep, 13.5cm x 24cm (base measurement) loaf pan.
2 Sift the flour, bicarbonate of soda and nutmeg into a large bowl. Stir in the sugar and walnuts. Combine the milk, eggs and banana in a bowl and stir gently into the banana mixture.
3 Spoon into loaf pan and smooth the surface. Bake 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in the pan before lifting onto a wire rack to cool.
4 Slice and serve with butter or jam.

Cooks tip:
 cup of mashed banana is equal to about 2 large bananas. This loaf is best made with soft overripe bananas.