Search Results for 'Cake'

Preheat oven on top/bottom heat to 140˚C. Place wire rack on shelf level 2. Grease a 23cm round cake pan and line with baking paper. Combine the butter, chocolate, sugar, coffee granules and water in a large saucepan. Place over a low heat, induction level 2 and stir occasionally until the butter and chocolate have melted and the mixture is smooth. Transfer to a large mixing bowl and cool. Using a whisk, beat in the eggs. Sift the flour, baking powder and cocoa over the mixture and continue mixing until combined. Pour the mixture into the prepared cake pan. Bake for 1 hour and 30 minutes or until cooked when tested with a skewer. Allow cake to cool in the pan. To make the ganache icing, place the chocolate and butter in a small saucepan and heat on induction level 1 until ingredients are melted. Remove from heat and mix well. Transfer to a mixing bowl and allow to cool, stirring occasionally until a spreading consistency. Place the cake onto a serving plate and spread with ganache icing.

Preheat oven to Circotherm 160°C. Combine the mandarin, water, sugar, cinnamon sticks, anise and chilli in a saucepan. Stir over a high heat induction setting 9 until the sugar dissolves, cover reduce to setting 7 and boil for 15 minutes until the mandarin is tender. Remove the mandarin pieces from the liquid and process until smooth, allow to cool. Continue cooking the syrup for another 3-5 minutes or until slightly thickened. Strain the syrup and discard the spices. Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the eggs one at a time and beat well. Fold through the almond meal, cornflour and mandarin purée until smooth. Pour the mixture into a greased and fully lined 20cm cake pan . Bake for 45-50 minutes or until cooked when tested with a skewer. Cool the cake for 5 minutes then turn out of the pan. Place onto a cooling rack and drizzle with half of the warm syrup. Drizzle a little syrup over the serving plates, top with slices of cake and some extra syrup. Serve with cream.

Preheat the oven CircoTherm, 145°C. Combine the white chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and whisk over an induction cooktop on level 5 or FlameSelect gas cooktop on level 5 until melted and smooth. Allow to cool, then stir through the beaten eggs, sifted dry ingredients and lemon rind until combined. Gently fold through half the blueberries. Pour the mixture into a greased and paper lined 31 x 21cm slice tin then top with the remaining blueberries. Bake adding Vario Steam Low for 50-60 minutes or until golden and cooked through. Allow to cool in the pan on a wire rack. Remove from the pan, slice and serve with a drizzle of cream.

Preheat the oven CircoTherm® 160 °C Cream the butter and sugar in a bowl with an electric mixer until light and fluffy, add the egg and beat well. Fold in the sifted dry ingredients and combined buttermilk and colouring. Dissolve the bicarb soda in the vinegar then stir through until well combined. Spoon the mixture into 12 x ¹⁄3 cup capacity patty paper lined muffin pans. Bake for 20-25 minutes or until cooked when tested. Allow to cool thoroughly on a wire rack. Beat the cream cheese and butter in a bowl with an electric mixer until smooth, gradually add the icing sugar and continue beating until light and fluffy. Gently fold through the milk powder and mix well, then chill until firm enough to pipe. Spoon the frosting into a piping bag fitted with a star pipe. Pipe rosettes of frosting onto each muffin and finish with a sprinkle of the Chilli Chocolate Powder.

Preheat oven on CircoTherm 160 °C Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the golden syrup and egg yolks and beat until combined. Stir in the sifted dry ingredients and mix well. Turn onto a lightly floured surface and knead until smooth. Roll the dough into a log shape and cut into 6, press each piece into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. Roll out one disc of dough between 2 pieces of baking paper to make a 22cm round, trim edges to neaten the place onto a baking paper lined tray. Bake for 15-20 minutes, or until cooked through, do not allow to over darken. Cool on the tray on a wire rack. Repeat with the remaining dough to make 6 gingerbread discs. Meanwhile combine in a saucepan the sugar, custard powder, cinnamon, milk and brandy then whisk over a medium heat, setting 6 or 7 until the custard boils and thickens. (Custard will be quite thick). Remove from the heat, transfer to a bowl, cover and chill until the custard is cold and firm. Beat the cold custard with an electric mixer until smooth then gradually add the cream cheese, beating well between each addition until thick and smooth. Chill.  To assemble: Place one gingerbread round onto a serving plate or cake stand. Divide the custard evenly into five. Spread one-fifth thickly over the gingerbread, repeat with remaining gingerbread and custard to make 5 layers then top with the last gingerbread disc. Cover well and chill overnight to allow the gingerbread layers to soften. Combine the chocolate and cream in a bowl and stir over gently simmering water /setting 4 or 5 until just melted and smooth, cool slightly then spread over the top of the cake, decorate with fresh berries and icing sugar. Allow the chocolate to firm before slicing.

Preheat oven on CircoTherm 160˚c. Grease & line the base of two 20cm shallow cake pans. Cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Add the egg yolks and beat well. Mix in half the buttermilk then the sifted flour and baking powder. Add the remaining buttermilk and mix to form a smooth batter. Spread the mix evenly between the two pans. Beat the egg whites for the meringue in a large bowl with an electric mixer until stiff peaks form. Gradually beat in the sugar to form a meringue. Spread the meringue over the cake batter then sprinkle with the combined topping ingredients. Place the cakes into the oven and bake for 40 to 45 minutes or until cake is cooked when tested with a skewer. Rest slightly in the pan before turning out onto wire racks to cool. To prepare the custard filling, combine the custard powder and sugar in a medium sized saucepan and gradually blend in some of the milk to form a smooth paste. Blend in remaining milk and egg. Cook over a medium heat, induction level 6 until mixture thickens and just comes to the boil. Pour the mixture into a bowl and cover directly with plastic wrap to prevent the custard forming a skin. Allow to cool completely. Cream the butter and vanilla with an electric mixer. Gradually add the cooled custard mixture, beating well after each addition. To assemble the torte, join the two cake surfaces with the custard filling. The meringue should be on the top and bottom of the cake.

Preheat the oven on CircoTherm 130˚c. Lightly grease and base line a 23cm springform pan. Place the biscuits into a food processor and process until crumbed. Add the butter and process until well combined. Press the biscuit mixture evenly into the base of the prepared pan. Beat the cream cheese, sugar and cornflour in a large bowl with an electric mixer until smooth. Add the lemon juice and eggs and mix well. Add the sour cream and mix on a low speed until smooth and creamy. Pour ¾ of the mixture over the biscuit base. Gradually combine the remaining mix with the melted chocolate until evenly blended. Place spoonful’s of the chocolate mix onto the cheesecake and using a skewer swirl the mixes together. Gently tap the pan to level the cheesecake. Place the cheesecake onto the multipurpose pan and cook on shelf position two for 40 to 45 minutes or until cheesecake is just set. Turn the oven off and leave the cheesecake in the oven for 1 hour before removing. Allow to cool then refrigerate for 1 to 2 hours before serving. Preheat oven for the cherries on CircoTherm at 200˚c. Place the cherries onto the multipurpose pan that has been lined with baking paper. Sprinkle with sugar then cook for 6 to 8 minutes or until the juices release from the cherries and the sugar dissolves. Place the cherries and the juice into a bowl and allow to cool. Serve with the cheesecake.

Grease and line the base of a deep sided 20cm cake pan. Pour the maple syrup into the base of the pan and arrange the apple decoratively over the top. Cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Gradually add the eggs, beating well between each addition. Stir in the grated apple. Sift the flour and custard powder and fold into the creamed mixture alternately with the buttermilk, being careful not to over mix. Carefully spoon the cake batter over the apple. Lightly grease a piece of foil and make a pleat in the middle. Cover the cake pan with the foil, pushing the edges around the outside of the pan. Place the cake onto wire rack and cook on FullSteam 100˚c for 65 to 70 minutes or until cake is cooked when tested with a skewer. Allow cake to stand for a few minutes before upturning onto a serving plate. Serve drizzled with extra maple syrup.

Pumpkin spice cupcakes Preheat oven on CircoTherm to 180˚C. Arrange wire racks on shelf positions 1 and 3. Line standard muffin pans with liners. Sift the flours, bicarb soda and spices into a large mixing bowl and make a well in the centre. In a separate bowl, combine the remaining ingredients and mix well. Add mixture to the dry ingredients and using a large whisk, mix until completely combined. Be careful not to over mix. Spoon mixture into muffin pans. Bake for 22 to 25 minutes or until cooked and golden. Allow to cool before icing and decorating. Icing Place the cream cheese, butter & vanilla essence into a mixing bowl & mix with electric beaters until light & creamy. Gradually beat in the icing sugar & mix well.