Ok this is pretty gorgeous you guys. The fragrant, slightly floral tea flavoured cake with thick, sweet honey icing is lovely. I made 2 mini layer cakes but you could easily make this in a loaf tin or round standard sized tin.
This pretty cake is simple with only a few ingredients but turned out fluffy and soft with a great banana flavour. A pretty dusting of snowy icing sugar makes it perfect for tea time.
I know, I sound like a complete knob asking people to use organic stoneground unbleached freshly milled plain flour but the reason for that is that I accidently purchased some online, thinking it was just regular old plain flour. Anyway, if you manage to get your hands on it, it’s a lovely, healthy flour which[read more…]
So I made a little bundt cake today – I say little, because I halved this awesome recipe but only had a 24cm bundt tin and fretted for half an hour while it was baking. It turned out perfectly though! The crumb is amazing – fairly dense yet somehow light and fluffy and the flavour is pleasingly[read more…]
I love Speculoos (cookie) butter and often smash it between Speculoos cookies but am always on the lookout for baking recipes using it. So I found this recipe for cookie butter chips, then whipped up a spicy sweet loaf cake. You’ll need 24 hours for the Speculoos chips to set before you make the cake.
So I made this lovely lemon blackberry cake the other day. To avoid using an electric mixer and too much washing up, I used oil instead of butter and just whipped it up by hand. So easy and I loved using the blackberries I froze from summer.
Carrot cake always reminds me of the uni refect, 2nd year. The vegetarian café I’d often go to served the best carrot cake with lashings of cream cheese icing and good coffee. I’d kid myself that carrot cake was good for me, what with all the carrots and walnuts and things. However. After stacking on 10kg, I realised all that carrot[read more…]
These are some cute muffins I baked the other day. They’re lovely and great to freeze for heating up later. I’ll be back with another recipe post when the weather’s a bit cooler and I feel like baking again
I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas. Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a[read more…]
I made some sweet little orange loaf cakes at the end of winter, using whole oranges. So not surprisingly, they’re Intensely orange flavoured, bitter/sweet and super soft. I added a bit of almond essence for a stronger almond flavour but if you’re not into that, leave it out or add vanilla instead. They are a teeny bit[read more…]
Has anyone else ever done this?! Found a mysterious item in your kitchen? I found a fancy mini Bundt tin in my cupboard shaped like sunflowers which I’ve never used (we live in a flat and while there’s a decent amount of kitchen cupboard space, some things are hard to get to, being up high or right[read more…]
Sometimes a simple loaf is just the thing. I loved how hearty yet soft this lightly vanilla scented loaf was with chocolate chips inside and sticky ganache all over.
So here’s a cake Ant and I made for my birthday a few weeks back. This is from the Magnolia Bakery cookbook (online recipe is here) and is a fairly soft and dense cake with fluffy buttercream icing. I added some jam in the middle because we in Australia love our layer cakes with strawberry[read more…]
These rustic muffins are relatively healthy and wholesome and I gave them a fluffy texture by using wholemeal cake flour (basically just cornflour added to plain wholemeal – makes for a really soft crumb but with added fibre and such). These are packed with blueberries and a bit spicy with a light crunchy topping; they’re just the thing for morning tea.
These are so easy to whip up. I love how the chocolate chunks were all melty warm from the oven. I used a friand tin to make them a bit fancier but a normal muffin tin will do.
I don’t bake with poppy seeds enough so thought I’d throw some in a citrus loaf cake I baked a while back. Poppy seeds give a tiny little satisfying crunch in this zesty loaf in which I replaced some of the flour with almond meal; almond meal adds a soft texture I love in cakes. Initially I planned[read more…]
I spotted a magical cake recently and for fun, really wanted to recreate my own; I then became sucked into a vortex of cuteness on Etsy and before I knew it, I’d purchased a few woodland animal figurines for Christmas decorations. You’ll probably be seeing them perched randomly on top of cakes and things down[read more…]
Ricotta makes a beautiful cake; soft with a delicate crumb. So I decided to use some to make a lemon cake with soft, sweet cherries dotted throughout and a thick, fudgy berry icing. Jam, preferably a decent, mostly fruit filled one, is perfect for whipping up a quick icing (I made this icing a while back) although this time[read more…]
Some sweet treats I made recently. Cherries are lovely in cakes and muffins as they’re so darkly luscious but also, the coconut and vanilla flavours really shone through in these.
I’ve been neglecting my friand tin lately. It’s really just the egg yolks left over that throws me a bit but it’s always a good excuse to make luscious, home made custard or crème brulee. Anyway, raspberry season is the best because I enjoy baking with berries more than anything and these look quite festive.
Oh hi there. Like this recipe, but with mixed berries and wholemeal (whole wheat) flour. Happy Wednesday!
I love eating little things; tiny packs of cheese, fun-size choccie bars, small packs of chips, that type of thing. Naturally I end up eating way more than I should (instead of you know, eating one big packet) but there’s something about smaller portioned food. So I had some cream cheese in the fridge to use the[read more…]
These are exactly like cinnamon rolls except in soft, fluffy cake form. They really are decadent. And oh the cream! It makes for such a gorgeous cake. And aren’t saturated fats good for us now or something? Hah. They’re at their best warm out of the oven with the icing slightly soft and drizzly, however I froze the remainder[read more…]
This cake doesn’t rise much but the crumb is so soft and rich (I guess this is what happens when you throw in an extra egg and more butter). It’s one of those every-day, not overly sweet cakes you can make from ingredients you’d have around, like frozen berries and Greek yoghurt. It’s super easy to[read more…]
I made a cake a while back for a birthday. I don’t know how people can make those perfect looking layer cakes, I find it bizarrely stressful. I tried ombré icing but failed at that however, it’s more my icing skills that were sub par, rather than the colours which looked quite pretty. In the end, I gave up attempting[read more…]
I made some fresh, sweet little muffins a while back, full of fruit, lemon and a bit of white chocolate. I thought they’d be perfect to promote the Mater Chicks in Pink, Host a Breast Ever Brunch campaign for breast cancer support in August. Unfortunately I can’t hold my own brunch currently, however I wanted to have[read more…]
I suppose this would be called a coffee cake in the US; I love that name actually, coffee cake always brings to mind sunny, friendly mornings with friends. In this case, it’s a morning tea cake, rustic, plump and soft, perfect to freeze if you prefer, to take to work buttered for morning breaks or to have at home when you[read more…]
Tim Tams. Are they available in lots of other countries other than Australia? You’re missing out if they’re not! Tim Tams have gotten me through many a break-up and Swotvac week in my teens and 20s and I’ll always be fond of them. There are all sorts of fancy flavours these days but my favourite is the[read more…]
So I made a cake a while back. I am very fond of cake however don’t make them that often because I tend to go overboard and have two pieces in one go. The spices in this cake are lovely and reminiscent of Chai flavours with fresh strawberries and a crunchy topping. This cake is really nice on its own; fluffy[read more…]
I make muffins quite often to freeze for morning teas and such, so thought I’d use some blackberries I had in the freezer and a few limes left over from gin and tonics on a recent weekend to bake some summer inspired, vegan little cakes. There really isn’t any difference between these and muffins using eggs and dairy; they[read more…]