Search Results for 'Cake'

Preheat oven on CircoTherm® to 180°C and lightly grease 6 x 200ml individual ramekins. Sift flour, cocoa and caster sugar into a mixing. Whisk melted butter, egg, vanilla essence and buttermilk together. Make a well in the centre of the flour then whisk in buttermilk mixture, mixing until smooth. Fold in chopped chocolate. Divide mixture evenly between ramekins. Stand ramekins on a baking tray - this will make it easier when putting puddings in and out of the oven. Sauce Dissolve coffee in the boiling water then add brown sugar and cocoa, stirring until mixture is combined. Carefully pour mixture over the back of a metal spoon directly onto pudding batter. Bake for 15 - 18 minutes or until puddings are firm and sauce forms underneath the cake mixture. Stand for 5 minutes before serving. Serve with thick cream, ice cream or custard.

Wash and hull the strawberries then slice half into 2mm slices and set aside. Cut the remaining strawberries into quarters and place into a medium size saucepan with the sugar, lemon rind and juice. Cook over a low heat, Induction level 3, stirring regularly until the sugar is dissolved. Increase the heat to high, Induction level 8 and bring the mixture to the boil. Reduce the heat to medium, Induction level 5 and gently boil for a further 8 to 10 minutes or until the mixture is syrupy. Remove any excess scum from the surface and cool completely. Preheat the oven on CircoTherm to 160°C and place the wire rack on shelf 3. Grease and line a 23cm square, shallow cake pan. Place the almond meal, flour and sugar into a bowl and mix to combine. Add the eggs, butter, vanilla and mix until smooth. Pour the mixture into the prepared pan and sprinkle with the slivered almonds.  Cook for 20 – 22 minutes or until cooked when tested with a skewer. Allow to stand for a few minutes before removing from the pan then cool completely. When cold, cut into 1.5cm cubes. While the cake is cooking, make the custard cream. Place the egg yolks, sugar and custard powder into a small bowl and whisk until smooth. Gradually add the milk and continue whisking until smooth. Transfer the mixture to a small saucepan and cook over a medium heat, Induction level 6 until the custard just comes to the boil. Remove from heat, transfer to a medium size mixing bowl and cover the surface of the custard with plastic wrap to prevent a skin from forming. Cool then refrigerate until cold. When the custard is cold, add the cream and vanilla to the bowl with the custard and beat with electric beaters until whipped and creamy. To assemble the parfaits, place a layer of cake pieces into the base of each serving dish or jar. Top with strawberry syrup then some reserved sliced strawberries. Spoon or pipe a layer of custard over the top. Serve decorated with extra strawberries.

For the ginger cake preheat oven on CircoTherm at 160°C. Grease and line a 22cm spring form cake tin with cooking oil spray and line with baking paper. In a medium bowl, whisk together all of the dry ingredients and set aside. In a mixer bowl cream the butter and sugar together then add the egg. Once combined slowly add in the dry ingredients and the milk. Mix until just combined. Using a spatula remove the mixture and transfer to the prepared cake tin. Place in preheated oven and cook for 25-30 minutes. For the cherry semifreddo, stir together the pitted cherries, water and caster sugar in a saucepan over medium heat, Induction level 5 until sugar dissolves, roughly 7 minutes. Remove from heat and cool slightly. Transfer the majority of the cherries to a blender and puree along with the flavoured gin. Once pureed add the last of the cooked cherries in a bowl and cool completely in the fridge. Meanwhile, whisk cream and condensed milk in the bowl of an electric mixer on medium-high speed until soft peaks form. Then fold through the cooled cherry mixture with half of the whipped cream mixture and pour into a 3L Pyrex mixing bowl which has been lined with cling film with extra overhang. With the remaining whipped cream fold through with the still warm melted chocolate until incorporated, slightly chill in the fridge then pour on top of the cherry semifreddo. Lastly top with the ginger cake, cover with the plastic wrap and freeze overnight or until the semifreddo is firm. For the Italian meringue combine sugar and water in a small saucepan. Cook over a high heat, Induction level 8 without stirring. Cook until sugar syrup reaches a temperature of 115°C on a thermometer. Brush down sides of saucepan as necessary with a pastry brush dipped in water. Meanwhile, combine egg whites and lemon juice in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium-high speed and mix until soft peaks form about 1 minute. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved. Continue to whisk until the meringue mixture is completely cool. To serve, unmould the bombe Alaska onto a cake stand, use hot water on the outside of the bowl to help assist this removal. Cover with Italian meringue with the use of an offset spatula to create swirls. Scorch with a blowtorch until golden and slightly burnt on the peaks.

Grease and line a square 21cm cake pan with baking paper. Place the copha and chocolate in a large microwave-­­safe mixing bowl. Melt in the microwave on 360W for 6 minutes, stirring often until melted. Add the Rice Bubbles and icing sugar to the cooled dark chocolate, stir well to combine. Press the Rice Bubbles mixture into the prepared cake pan with a spatula. Cover with cling film and place in the fridge for 1 hour or until firm. Meanwhile make the ganache, place milk chocolate and cream in a microwave-safe bowl. Melt in the microwave on 360w for 5 minutes, or until combined. Pour the ganache over the crackle and set in the fridge for another hour. Meanwhile crush the Oreo cookies and set aside. Warm the caramel in the microwave for 1-2 minutes on 360W in a microwave-safe bowl, spread the caramel over the top of the ganache and sprinkle with the crushed Oreo cookies, cover and place back in the fridge for an additional 30 minutes. Slice into squares and serve.

Clean and sterilize a 300ml jar and lid. Place a saucer in the freezer to test jam for setting. Place the strawberries, sugar and lemon juice in a saucepan. Stir to combine and moisten the sugar. Stir jam over Induction level 5 or FlameSelect level to dissolve sugar, increase heat to level 6 and cook jam for 15 to 20 minutes, the jam will wrinkle when tested on the cold saucer. Pour jam into sterilised jar, seal and allow to cool.   Preheat oven on CircoTherm to 160°C and grease and line two 20cm round cake tins. Cream the butter and sugar in a bowl of a stand mixer, until pale and creamy. Add the eggs one at a time, beating well before adding the next egg. Beat in the vanilla. Sift together the flour and baking powder, then add to the egg mixture. Mix in the milk and stir to combine using a spatula without over mixing. Divide the mixture evenly between the prepared cake tins. Bake for 20 – 25 minutes or until golden, on shelf level 2. Cool the cakes in the tins for 5 minutes before turning them out on to a wire rack to cool completely. While the cakes are cooling whip the cream, icing sugar and vanilla to form firm peaks. When ready to serve, prepare strawberries. Cut one third of the strawberries in quarters, one third of the strawberries in half and leave the remaining strawberries whole. Place one cake on a cake plate and spread with half the strawberry jam. Top with three quarters of the cream and spread evenly. Arrange some of the quartered strawberries around the edge of the cake. Place the second layer of cake on top. Generously dust with icing sugar, pipe remaining cream into a circle on top of the cake and decorate with remaining strawberries.

Heat olive oil in a large fry pan on induction level 8 or gas flame select 8 then add the onion, carrot, celery, garlic and salt.  Reduce heat to induction/gas 6 and sauté vegetables until they are starting to soften (around 10 mins). Add lamb mince and increase the heat to 8.  Fry the mince with the veggies until browned, stirring and breaking up the mince so no large clumps remain. Add the tomatoes, herbs, spices and water to the mince mixture and stir to combine.  Reduce heat to 5 and simmer gently for 30 minutes.  Sauce will thicken and darken a little during this time. When the mince filling is cooked, remove to a large bowl and refrigerate for an hour to cool. Once cooled, remove the filling from the fridge, add feta, olives, semi sun-dried tomatoes and stir to combine.  Set aside. Set your Neff oven to CircoTherm function at 160°C. Take a 20cm springform cake tin and spray with olive oil spray. Lay out one sheet of filo pastry on your work surface and spray with olive oil spray.  Drape the sheet over the cake tin so the ends overlap the sides, oiled side down.  Continue to spray another four sheets of filo and arrange these diagonally into the cake tin with the ends overlapping. Take the pie filling mixture and spoon it into the cake tin.  Flatten the top slightly.  With the overlapping filo pastry, turn this back over onto the top of the filling, scrunching the pastry as you do so. With the remaining three sheets of filo, spray with olive oil spray and scrunch them up to cover the remaining pie filling. Place the pie onto a universal tray on level 3.  Cook for 30 minutes.  Remove from the oven and gently release the springform ring of the cake tin.  Place the pie back into the oven for a further 15 minutes to finish crisping and browning. Serve with a crunchy Greek salad.

Heat your oven on CircoTherm 160°C. Grease a 20 x 20cm cake pan.  Line with baking paper to extend up the sides of the pan. In a saucepan, place the chocolate and butter.  Heat on Level 6 Induction/Flame Select to melt.  Set aside to cool slightly. In a mixer bowl, add the eggs and beat for 30 seconds.  Add the sugar and beat on medium speed until the mixture turns a little pale and fluffy (around 2 minutes).  Add the flour and vanilla extract and mix gently to combine.  Add the cooled chocolate and butter mixture and mix gently again to combine all ingredients evenly. Spoon half the mixture into the prepared pan.  Cover with the dulce de leche, spreading gently across the brownie mix.  Top with the remaining brownie mix and smooth out evenly. Bake for 30 minutes.  Allow to cool in the pan for 30 minutes.  Lift out and cut into 16 squares.  The centre will be full of gooey delicious caramel!

Preheat oven on top/bottom heat to 170°c and place the wire rack on shelf two. Grease a 25cm x 10cm loaf pan.and line with baking paper so as it comes up the sides of the pan, above the edge. Place the flours, sugar and lemon rind into a mixing bowl, stir to combine and make a well in the centre. Combine the butter, eggs and buttermilk and stir into the dry ingredients until just combined. Spoon the mixture into the prepared pan and bake for 1 to 1hour 10minutes or until the loaf is cooked when tested with a skewer. While the loaf is cooking, prepare the sugar syrup. Place the lemon juice and the sugar into a small saucepan and stir over a medium heat, Induction level 5 until the sugar dissolves. Boil the syrup gently for 5 minutes to reduce it slightly. Before removing the loaf from the pan, arrange the shredded lemon rind on top. Carefully pour the hot syrup over the hot cake & allow to stand for a few minutes before lifting the loaf from the pan using the baking paper lining. Cool on a wire rack.

Preheat oven on CircoTherm® to 150°C.    Sift the dry ingredients into a large bowl and stir through the sugar. Make a well in the centre and add the butter, coconut milk, eggs and coffee, whisk gently until well combined.    Spread the mixture into a greased 32 x 25cm shallow baking dish then scatter the raspberries over the mixture.    For the sauce, combine the sugar and cocoa and spoon evenly over the surface of the pudding. Carefully pour the 2 cups of water over the top and bake for 55-60 minutes or until the pudding is cooked through and cake on top is firm.    Dust with icing sugar then spoon the pudding and sauce into serving bowls with ice-cream, cream or both. Serve immediately.