Search Results for 'Cake'

Preheat oven on CircoTherm® to 160°C. Place wire rack on shelf level 2. Line 12 cupcake pans with paper cases. Sift together the plain flour and cocoa powder into a bowl. Stir through the sugar, bicarbonate of soda and salt. Place butter and chocolate in a small saucepan, melt together over low heat, Induction level 2. In a second bowl, whisk together the eggs, buttermilk, oil and vanilla. Add the chocolate mixture and whisk until smooth. Add this mixture to the dry ingredients and fold together until smooth. Divide mixture into the prepared cupcake pans. Cook the cupcakes for 15 minutes or until cooked when tested with a skewer. Allow cupcakes to cool completely. While the cupcakes are cooling, make the icing. Melt the butter in a small saucepan over low heat, Induction level 2. Mix in the cocoa and stir until smooth. Add the icing sugar. Adjust the consistency of the icing with the milk. Place icing in a piping bag with a plain 1cm nozzle. Pipe tops of the cupcakes with the chocolate icing and decorate with the pretzel, Jaffas and eyes to make reindeer faces.

Preheat the oven on CircoTherm to 160°C. Grease and line a 28 x 18cm slice pan.    For the base: In a bowl combine the sifted dry ingredients, brown sugar and coconut. Add the melted butter and mix well. Spread the mixture evenly on to base of prepared pan and gently press. Bake for 15 minutes or until lightly golden. Cool.  Reduce the oven temp to 150°C.    Make the crumble while the base is cooking. In a bowl combine the flour, brown sugar and cinnamon, add the butter and rub in until the mixture resembles breadcrumbs. Add a little water to bring the mixture together. Chill until just firm.    To make the filling: In a bowl beat the cream cheese and sugar with an electric mixer until combined. Add the eggs and beat again until smooth. Fold through the sour cream and lemon rind then spoon over the prepared base. Place teaspoonfuls of the lemon curd over the surface of the cheesecake then lightly swirl through the curd. Bake the cheesecake for 20 minutes.    Remove slice from the oven then gently sprinkle over the prepared crumble mixture. Bake a further 20-25 minutes or until just set. The centre will be a little wobbly. Cool in the oven with the door ajar. Chill until required then serve sliced with an additional drizzle of lemon curd and a little extra cream.  

Preheat oven on top/bottom heat to 180°C and place the wire rack on shelf two. Grease and base line a 20cm spring form pan.   Cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Add the eggs one at a time and beat well after each addition. Sift the flour, baking powder and bicarbonate of soda and fold half through the creamed mixture. Fold in the buttermilk then the remaining sifted ingredients to form a smooth batter.    Spoon the mixture into the prepared pan and top with the pitted cherries.  Place the brown sugar, ground almonds, flour and cocoa for the topping into a bowl and mix well to combine. Stir in the butter and mix with a fork to form moist clumps. Sprinkle this mixture over the cherries. Cook for 1 hour to 1 hour 10 minutes or until cooked when tested with a skewer.   Allow to rest for 5 to 10 minutes before removing the side of the spring form pan.              Cool completely before slicing and serving with cream. 

Preheat oven on CircoTherm® to 180°C. Place wire rack on shelf level 2. Grease and line a 20cm round cake tin. Ensure that the paper is only 2 to 3cm higher than the tin. Choose a baking dish big enough to hold the cake tin and place it in the oven while preheating. Boil a kettle of water to pour into the baking dish when adding the cheesecake to the oven. Place the cream cheese, butter, sugar and milk in a saucepan. Gently heat over Induction level 2 or FlameSelect level 2. Whisk constantly until smooth and creamy. Remove from heat. Separate eggs, placing the egg yolks in a large bowl and the egg whites into a bowl of a stand mixer.  Whisk the egg yolks with the vanilla and orange essence. Sift in the flour, cornflour and salt. Whisk in the cream cheese mixture and mix until smooth and creamy. Beat the egg whites using the stand mixer until foamy. Add the cream of tartar and beat on a high speed until soft peaks form. Gradually add the remaining sugar and beat only until medium to firm peaks form. Do not make the egg whites too stiff. Gently fold the egg white in three batches into the cream cheese and egg yolk mixture using a wire whisk. Gently use a rubber spatula to ensure the mixture is evenly combined. Pour the mixture into the prepared cake tin. Place the cheesecake in the baking dish in the oven and carefully pour hot water to fill the baking dish about 3 cm deep. Reduce oven temperature to 160°C and cook for 40 minutes. After the time has lapsed, reduce oven temperature to 140°C and cook for a further 40 minutes. Turn off the oven and leave in the oven for 30 minutes. Remove cake from the oven and allow to cool in the cake tin for a further 30 minutes. Carefully remove the cheesecake from the tin and place on a serving plate. While the cheesecake is cooling, place the cut strawberries in a bowl with the orange liqueur and allow to macerate for at least 30 minutes. Add the remaining fruit and toss to combine. Serve the berries with the cheesecake.

Grease a 20cm round springform pan. Line the base and sides with baking paper, extending the paper 10cm above the top of the pan. Preheat your oven on CircoTherm at 190° Using a mixer, beat the eggs until fluffy. Add the cream cheese, scraping down the sides as needed, until smooth.   Add the caster sugar, cream, salt, cinnamon and orange blossom water and beat until combined.  Add the flour and mix until combined. Pour the mixture into the prepared pan and place into the oven for 1 hour. The cheesecake will develop a deep brown top and should have a slight wobble in the centre.  Set aside to cool completely. Once cool, remove the cheesecake from the pan. Combine the icing sugar and cinnamon together in a fine sieve and dust the top of the cheesecake. Serve and enjoy!

Begin by soaking the polenta in the buttermilk while you make the topping. Stir together in a small bowl.  This will help the polenta to soften a little before adding to the cake batter. Place the orange slices into a medium saucepan. Cover with water and bring to the boil over high heat and simmer for 3 minutes.  Drain and allow to cool. Set your oven to CircoTherm function at 160° Line the base of a 23cm springform pan with baking paper. Wrap the base of the pan with a layer of foil.  Chop the 50g butter for the topping into small pieces and place into the pan.  Put the pan into the oven and let the butter melt – around 1 minute. Remove from the oven and use a pastry brush to spread the butter over the base of the pan. Sprinkle with the ¼ cup caster sugar.  Lay the orange slices on top of the sugar, overlapping in a spiral pattern. Place the sugar and butter for the cake mixture into a mixer bowl and beat together until light and fluffy. Add one egg at a time, beating well to combine. Add half of flour with the bi-carb soda and salt and mix on low speed. Scrape down the sides of the bowl, then add the polenta and buttermilk mixture.  Once combined, add the remaining flour and mix again. Stir through the orange zest, uncrystallised ginger and ground ginger evenly through the mixture. Gently pour the mixture over the orange slices and smooth the top of the cake. Bake for approximately 40 minutes until a skewer or cake tester comes out clean. Let the cake cool in the pan for 10 minutes. While the cake is cooling, combine the glaze ingredients in a small saucepan. Heat at Induction/Flame Select Gas Level 9 to melt the sugar and reduce and thicken slightly.  Set aside to cool a little. Run a palette knife gently around the edges of the cake pan, then release the springform ring. Invert the cake onto a plate or a platter and remove the base of the tin and baking paper.  Pour the glaze carefully over the top of the cake and spread with a pastry brush if necessary. Slice with a serrated knife and serve with crème fraiche, mascarpone, or whipped cream.

Separate the yolks from the whites, whisk the whites until stiff peaks are formed. Mix the hazelnut and almond meal together.  If you could only get whole nuts, blitz until very fine. Add all the other ingredients including the yolks into the mix. Fold in 2/3 of the whisked whites fully. Then, carefully and with a minimum effort, add in the remaining whites. You are trying to keep as much of the air in the mixture, so fold in gently and gradually. It’s ok if you can see a little white in the mixture. Place into a buttered 9-inch spring form baking tin and into 180° C CircoTherm® oven for 25 minutes. Keep an eye on it and at the 20-minute mark, use a skewer to place into the middle. If it comes out clean, it’s cooked. Once cooled, dust the top with icing sugar. Brittle: Mix the water and the sugar together in a saucepan until the sugar has dissolved over a medium to high heat. Then allow to bubble away without stirring it, just give it a swirl. Cook until it is golden. Have an oiled baking sheet ready to turn the mixture out on to. The mixture is molten sugar so ensure you do not touch it in anyway at any point. Once cooked, turn out the mixture onto the tray and evenly distribute the hazelnuts over it. Cut a 1/3 of the hazelnuts in half, a 1/3 roughly chopped and a 1/3 whole. Leave to set for 30 minutes. Then smash the set into golden glass shards for garnish. Serve the sliced cake with the brittle, a scoop of mascarpone and a grate of clementine.

In a bowl, whisk the butter and sugar for two minutes until smooth and creamy. In a jug mix the coffee and boiling water and then the buttermilk and mix through. Now, add the eggs to the butter and sugar and whisk for a couple of minutes. In another bowl, sieve all the dry ingredients together. Next, add half the liquid and half the dry ingredients to the egg mixture with the vanilla extract and whisk until combined. Now, add the rest of the liquid and dry ingredients and whisk for a minute or two until smooth and creamy. Divide this equally into the prepared tins and bake for 25-30 minutes CircoTherm® until baked and a skewer inserted comes out clean. Leave them aside to cool completely. Meanwhile prepare the icing. Cream the butter for a couple of minutes until pale and smooth. Now add the icing sugar and the milk and whisk for a couple of minutes. Next, add the cooled down melted chocolate and whisk for another two minutes until the buttercream is light and fluffy. Now prepare the ganache. Heat the cream in a pan until it just comes to a boil. Place the chocolate in a bowl and drizzle the hot cream on top. Let it sit for a minute then stir until all the chocolate has melted. All that’s left to do now is to assemble the cake. Place the cake on a cake board and spread some of the chocolate buttercream. Place the second cake on top and then more icing followed by the last cake. Cover the cake all over with the buttercream and then let it chill in the fridge for 30 minutes until slightly set. Now, cover the cake with the ganache and insert the plastic tube in the cake. Cover the tube in the ganache and then stick the mini chocolate eggs all the way up to the top of the tube. Decorate the base of the cake with sprinkles. Finally, take a big chocolate egg, break the top of it and place it carefully on top of the tube. There you have it, a cake sent from space!

Preheat the oven on CircoTherm® 160°C    Sift the flour and spice into a bowl then stir in the sugar, walnuts and coconut. Whisk together in a jug the fruit, oil, eggs and vanilla then stir through the dry ingredients until well combined. Pour the mixture into a greased and fully lined 23cm round cake pan.    Bake for 55-65 minutes or until cooked through when tested with a skewer. Cool in the tin for 20 minutes then allow to cool thoroughly on a wire rack. Store in an airtight container until required.    Combine in a bowl the cream cheese, sugar and milk powder, beat until smooth then stir through the passionfruit pulp and lemon rind.     Spread the frosting over the top of the cake and decorate with coconut. Chill until the frosting has firmed enough to slice the cake. Serve immediately.