Search Results for 'Cake'

Preheat the oven on CircoTherm® 160°C.  Sift the dry ingredients into a bowl and stir through the sugar and pecans. Add the butter and combined banana, buttermilk and eggs. Use an electric mixer to combine the ingredients then beat on a medium setting for 2 minutes until well combined. Pour the mixture into a greased and fully lined 23cm square cake pan.  Bake for 45-55 minutes or until cooked through when tested with a skewer. Stand in the tin for 20 minutes then allow to cool thoroughly on a wire rack. Store in an airtight container until required.   Place the cake onto an oven tray. Cream the butter and brown sugar until light and creamy then stir though the buttermilk, coconut and pecans until well combined. Dot the mixture evenly over the top of the cake. Place under the preheated grill on self level 3 at 200°C for 6-8 minutes or until the topping has melted and browned. Slice and serve warm with a dollop of cream. Serve immediately. 

Preheat the oven on Top/Bottom heat to 170°C and place the wire rack on shelf position 2. Grease and line a 25cm x 10cm loaf pan.  Cream the butter, cream cheese, sugar and orange rind 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 & bi carb soda and fold through the creamed mixture to form a smooth batter.   Place the mixture into the prepared pan and cook for 1 hour or until the cake is cooked when tested with a skewer.  To make the icing, place the icing sugar and the melted butter into a bowl. Gradually add enough orange juice to form a thick icing. Mix well and spread onto the cake.  

In a small bowl combine the fruit, brandy, orange rind and spices. Mix well, cover and stand 6 hours or preferably overnight. Preheat oven on CircoTherm® to 160°C. In a bowl combine the shortbread crumbs, almond meal, mixed spice and melted butter, mix well. Press the crumbs evenly across the base of a greased and fully lined 24cm spring form pan. Bake for 12 minutes, allow to cool. Reduce the temperature to 140°C. Beat the cream cheese with the sugar until just combined (see note), add the eggs and mix well. Fold through the sour cream and fruit until well combined then spoon the mixture over the prepared base. Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. To make the sauce, place the sugar into a medium saucepan and cook using induction setting 6 or 7, shaking the pan and moving the sugar about gently until it begins to melt. Keep moving the pan and sugar about until it is fully melted then cook a further minute or so until an even deep golden colour. Remove from the heat and very gently pour in the cream, stirring as you do so. Return to the heat and stir until smooth then add the brandy. Note, it may be necessary to stir the sugar once in a while but this can interfere with the caramel.... keep stirring to an absolute minimum.  Allow to cool then refrigerate until required. Reheat gently if desired. To make the Christmas trees lay the pocky sticks onto a sheet of baking paper. Spoon the melted chocolate into the corner of a small snap lock bag (or into a paper piping bag). Twist the bag then snip the end and pipe over the pocky sticks/pretzels in sweeping movements to form the shape of a Christmas tree. Various shapes and sizes will look great. Decorate with cachous before the chocolate sets. Allow to set at room temperature, then carefully remove from the paper. Store in a airtight container until required. To assemble, spread the cream over the cheesecake and top with a drizzle of sauce. Decorate with Christmas tree decorations and serve immediately.

Grease 12 mini bundt pans. Preheat oven on CircoTherm® to 170°C (see notes if you have an added steam oven). Cream butter, sugar and vanilla until light and creamy. Add eggs one at a time. Fold in the coconut milk, coffee, flour and coconut alternatively. Put batter in a pipping bag with no nozzle and pipe evenly into pans. Bake for 15 minutes or until cooked. Turn out cakes onto a wire rack. Make coffee icing by mixing icing sugar, coffee mixture and enough water to make a pouring consistency. Pour over bundt cakes and sprinkle with a little shredded coconut.

To begin making your baked blueberry and white chocolate cheesecake, preheat the oven on top and bottom element 150°C   In a bowl combine the crumbs, almond meal, cinnamon and melted butter, mix well. Press the crumbs  evenly across the base of a greased and fully lined 24cm spring form pan. Chill.  In a small saucepan combine the white chocolate and cream, stir over induction setting 3 until just melted, remove from the heat and cool slightly.  Beat the cream cheese and sugar in a bowl with an electric mixer until smooth , add the ricotta and eggs  and beat until just combined. Do not overbeat. Fold through the lime rind then the chocolate mixture until smooth.  Pour half of the filling into the prepared base, top with half the berries, pour in the remaining filling and scatter over the remaining berries.  Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. Decorate the baked blueberry and white chocolate cheesecake with reserved blueberries and chocolate curls. 

To begin your Apple and Date Cake, preheat oven on Top and Bottom heat to 150°c and place the wire rack on shelf two.  Sift the flours, bicarb soda and spice into a large mixing bowl. Add the sugar, pecans and dates and mix well. Add the butter, eggs, vanilla and chopped apples to the dry ingredients and mix well to combine.   Spoon the mixture into a greased and base lined 20cm deep round cake pan. Arrange the sliced apple rings decoratively on top and sprinkle with caster sugar.  Bake for 1hour 45 minutes or until the apple and date cake is cooked when tested with a skewer.  Allow to stand for a few minutes before removing from the pan.   Warm the apricot jam in the microwave oven & brush over the apples.  

Cake To begin your Chocolate Pear Dessert Cake with Chocolate Sauce, preheat oven on CircoTherm® to 200°c and line a baking tray with baking paper. Place pears onto the tray cut side up and sprinkle with the sugar.  Cook on shelf position 3 for 12 to 14 minutes or until the pears are just tender.   Allow the pears to cool then cut into slices approximately 3 to 4mm in thickness.  Reduce the oven temperature to 160°c and place the wire rack on shelf position 2.   Place the butter, chocolate, sugar and water in a medium saucepan. Cook on a low heat, Induction level 3, stirring occasionally until the butter and chocolate have melted and the sugar is dissolved. Pour the mixture into a medium size bowl & allow to cool. Add the eggs & vanilla and mix well. Sift the flour and the cocoa over the mix then fold in with the ground almonds to form a batter. Pour into a greased and base lined 23cm round cake pan.  Arrange the pear slices over the batter. Combine the icing sugar and the extra Dutch cocoa powder and sift over the pears.   Bake for 55 to 60 minutes or until the cake is cooked when tested with a skewer.  Chocolate sauce Combine the chocolate and the cream over a low heat, induction level 3 and cook, stirring regularly until the chocolate has melted & combined with the cream.  Drizzle the sauce on top and serve Chocolate Pear Dessert Cake with cream or ice cream.

Cake Set the oven to 160°C on CircoTherm®. Place 2/3 of the diced apples into a mixing bowl with the melted butter and coat. Pour the apple mix onto a universal tray lined with baking paper. Place in the oven and cook for 30 minutes. Remove and use a stick blender or food processor to puree. Spray and line three 20cm cake tins. Sieve the flour, spices and bi carb soda into a medium bowl. Place the sugar, eggs, apple puree, oil and vanilla into a mixing bowl and whisk on medium speed until everything is combined. Add the flour spice mix slowly until combined. Add in the remaining diced apple then spread the batter evenly among the tins. Set the oven to CircoTherm® at 160°C and bake on level 1 and 3 for 25 minutes (If you have steam add a low level). Remove from the oven and invert cakes onto a cooling rack, leave the baking paper on the base and place the universal tray on top of the cakes with 4 cups of water in each corner to compress the cakes, then leave to cool. Icing Place the sugar and water in a clean small saucepan and set to level 7 on an induction or FlameSelect gas cooktop. Bring to the boil and wait until the sugar turns amber in colour (if the outside turns dark faster than the inside move the pot in circles to blend in. DO NOT use a spatula or wooden spoon to stir), then add the cream and vanilla, once combined place in a small bowl and set in the fridge to chill. Place the butter into a mixing bowl and cream until light and fluffy then add the icing sugar, once combined, slowly add the caramel until everything is blended together and place into a large piping bag. Add a thin layer of icing onto each cake and stack on top of each other, place onto a serving tray and spread the rest of the mix until the whole cake is covered in icing. You can serve the cake as is or top with the below almond toffee. Almond toffee garnish Place the sugar and water in a clean small saucepan and set to level 7 on an induction or FlameSelect gas cooktop. Bring to the boil and wait until the sugar turns amber in colour (if the outside turns dark faster than the inside move the pot in circles to blend in. DO NOT use a spatula or wooden spoon to stir). Pour the hot toffee onto baking paper and sprinkle with the flaked almonds. (Make sure the baking paper is sitting on something heat resistant so you do not damage your benchtop). Once cool, break into shards.

To begin baking your Easter Egg Lava Cake, pre heat the oven on CircoTherm® to 160°C. Grease 6 x 150ml ramekins by cutting 6 circles out of baking paper to fit the bottom of each ramekin, grease each ramekin with melted butter and place the circles on each base. Dust the ramekins with caster sugar. Sift the flour and cocoa together and set aside. Cream the butter and caster sugar with an electric mixer until light in colour, add the eggs one at a time until combined then add half the milk. Using a low speed, add half of the flour and cocoa mix until just combined. Repeat to use the remaining milk, followed by the flour and cocoa mix. Fill each ramekin until 2/3 full then place a Cadbury Cream Egg into the centre of each. Place the ramekins onto a universal tray and bake for 15 minutes. Remove from the oven and invert the ramekin over a plate until the cake comes out. Serve your Easter Egg Lava Cake immediately.