Search Results for 'Cake'

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. 

Preheat oven on CircoTherm® to 160°C. In a saucepan combine the butter, chocolate and sugar and cook using induction setting 5, stirring until the chocolate has melted and sugar has dissolved. Cool slightly. Add the beaten eggs and sifted dry ingredients. Stir until well combined. Pour the mixture into a greased and lined 20cm square Pyrex cake pan. Whisk together the cream cheese, sugar, egg yolk and orange rind until smooth. Drop heaped tablespoonful’s of the cream over the top of the chocolate mixture then gently swirl through with a knife to create a marbled effect. Bake on Microwave Combination: CircoTherm® 160°C and microwave 360 watts for 18-20 minutes. Allow to cool in the pan before turning out. Cut into 16 squares. Store in an airtight container until required.

Preheat oven on CircoTherm® to 160°C. Place the nuts onto an oven tray and bake for 12-15 minutes until lightly golden and toasted. Cool. Reduce the oven to 140°C. In a saucepan combine the honey, sugar and chocolate and stir over a medium heat Induction setting 5 until the chocolate has melted and the sugar has dissolved. Sift the dry ingredients into a mixing bowl then toss through the nuts and fruit, pour in the chocolate mixture and stir until well combined. The mixture will be quiet stiff and tacky. Spoon the mixture into a greased and fully lined 23cm round cake pan. Bake for 40-45 minutes until firm. Allow to cool thoroughly before removing from the pan. Cut into fine slivers to serve.

Set oven to CircoTherm® at 190⁰C. In a bowl, mix the ricotta, sugar, cinnamon, almond meal and pistachios together. Add the egg and mix to combine. Dust the cherries in the flour and shake to remove the excess. Set aside. Combine the breadcrumbs, sugar and cinnamon in a small bowl and set aside. Lay the first sheet of filo on your benchtop.  Brush with melted butter and sprinkle with a light sprinkle of the breadcrumb mixture. Place another sheet of filo on top of the first one and repeat the process with remaining filo and breadcrumb mixture, keeping some of the mixture aside for the top. To assemble the log, spread the ricotta mixture across the short side of the pastry, leaving a 3cm border at the edges. Scatter the flour-dusted cherries over the ricotta mixture and press gently into the mixture.  Roll the pastry up widthways to form a log, being careful not to tear the pastry. As you roll the pastry, tuck in the edges to seal. Brush the log with the remaining melted butter and the last of the breadcrumb mixture.  Place onto a universal tray lined with baking paper. Place the log into the oven for 20-25 minutes or until the pastry is crisp and golden.  Remove and leave to cool on a cake rack. While the log is cooking and cooling, make the cherry reduction and sugared cherries for the garnish.  For the reduction, combine cherries, caster sugar, cherry liqueur and water in a saucepan.  Bring to the boil on a cooktop at induction level 9 or high gas flame.  Reduce to a simmer on induction level 6 or medium level gas flame and cook until mixture begins to look a little syrupy – around 6 minutes. Combine the cornflour and extra water and pour into the cherry reduction.  Stir continuously until the mixture thickens slightly.  Simmer for a further 2 mins.  Set aside to cool. For the sugared cherries, dip each cherry into the whisked egg white, then dip into the sugar. Leave to set on a tray lined with baking paper. To serve, top the log with the sugared cherries and drizzle over a little of the cherry reduction. Serve the remaining cherry reduction on the side.  Slice into 8 portions and add a dollop of thick cream or ice-cream per serve if you wish.

Preheat oven on CircoTherm® to 120˚C. Line three trays with baking paper. To begin preparing this chocolate pavlova, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating well between each addition.   Mix in the balsamic vinegar. Sift the cocoa powder and the cornflour over the egg white mix then fold through with the hazelnut meal.   Spread one third of the mixture to form a 20cm circle on each tray. Sprinkle the chopped hazelnuts over one of the meringue discs.  Cook on shelf position’s 1, 3 and 4 for 1 ½ hours or until the meringue discs are cooked and crisp. Allow to cool on trays.  While the meringues are cooking make the filling. Dissolve the coffee in the boiling water and allow to cool. Add to the cream and using electric beaters, mix well on a medium speed until the cream is softly whipped. Add the hazelnut spread to the cream and mix on a medium to high speed until the mixture is thick. Chill in the refrigerator for a few hours.   Place one of the meringues onto a cake plate and spread with half of the filling.  Place another meringue on top & spread with remaining filling. Finish with the meringue that has the hazelnuts on top.    Decorate with melted chocolate. Chill for several hours before serving the chocolate pavlova to your guests. 

Preheat the oven on CircoTherm® to 180°C. Unroll the puff pastry on a lightly floured surface and using an 8 cm round cookie cutter cut out 8 circles. Use a cupcake tin tray and place each circle in one of the sections. In a bowl mix the custard and almonds and put 1 tsp of this mixture into each circle. Now put 1 tsp of the mincemeat on top of the custard. Cut out 8 stars out of the left over pastry and place it on top of the mincemeat. Brush it gently with some egg and bake for 25-30 minutes until nicely golden. Let it rest in the tin for few minutes until slightly cooled down. Dust with some icing sugar and serve.

Preheat oven on CircoTherm to 160˚c. Place wire rack on shelf level 2 or 3. Grease and line a 23cm shallow, square cake pan. Combine the butter and dark chocolate in a large saucepan. Place over a low heat, induction level 1 and stir occasionally until the butter and chocolate have melted and the mixture is smooth. Transfer to a large mixing bowl and cool slightly. Mix the sugar and eggs into the chocolate mixture. Sift the flour, cocoa and baking powder over the mixture and mix until combined. Fold in the white and milk chocolate. Spread the mixture into the prepared cake pan. Bake for 28 to 30 minutes or until just cooked. Allow to cool in the pan before cutting and serving.

Preheat the oven on CircoTherm® 160˚C and place the oven rack on shelf position 2. Grease and line a 25cm x 10 cm loaf pan. Peel the bananas & slice one lengthwise. Reserve 3 to 4 slices to decorate the top of the cake. Mash the extra slices with the remaining bananas. Cream the butter and sugar with an electric mixer until well combined. Add the eggs and beat well. Add buttermilk then mashed bananas and mix well. Sift the flour, cocoa, bi carb soda and baking powder over the mixture and beat on a low speed until the mixture is just combined. Spoon cake mix into prepared cake pan and arrange banana slices down the centre of the mix. Bake for 1 hour to 1 hour 10 minutes or until cake is cooked when tested with a skewer.