Search Results for 'Cake'

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.

Combine the dates, sugar, bi carb soda, butter and water in a saucepan and place on a medium heat, Induction level 5. Cook, stirring occasionally, until sugar has dissolved & butter has melted. Transfer to a mixing bowl and allow to cool. Preheat oven on CircoTherm to 160˚C and place the wire rack on shelf 3. Grease and line a 23cm shallow square cake pan. Add the vanilla & eggs to the cooled date mixture and mix well. Fold in the sifted flour until well combined. Pour the mix into the prepared cake pan and bake for 35 to 40 minutes or until cake is cooked when tested with a skewer. Rest cake, allowing to cool in pan for 5 minutes. Change the oven function to CircoRoast and set to 190˚C. While the cake is cooking, make the sauce by combining all the ingredients in a saucepan. Cook over a medium heat, Induction level 6, stirring regularly until sugar dissolves and mixture is combined. Continue to cook for 3 to 5 minutes or until thickened slightly.  Remove the cake from the pan and place onto a universal pan that has been lined with baking paper. Arranged fresh dates on top and drizzle with half a cup of the sauce. Return the cake to the oven on shelf position 3 and cook for a further 6 to 8 minutes or until the topping is bubbling and glossy. Serve with the remaining caramel sauce. 

Preheat the on oven CircoTherm® to 200°C. Sift the dry ingredients into a large bowl, add the butter and rub into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre, add the milk and stir with a knife until just combined.  Turn the mixture onto a lightly floured surface and knead gently to make a smooth dough. Roll the dough to make a 45cm x 30cm rectangle.  In a small bowl cream together the butter and brown sugar until light and fluffy then spread over the dough, top with the walnuts and cranberries. Roll up evenly along the long edge to encase the filling. Trim the ends then cut into 8 even pieces. Arrange the pieces cut side up in a greased and base lined 23cm round cake tin leaving a little space in between (7 around the edge and 1 in the centre).  Bake for 15 minutes then reduce the temperature to 180°C and bake a further 12-15 minutes or until golden brown and cooked through. Stand in the pan for 5-10 minutes before turning out, allow to cool on a wire rack.  In a small bowl combine the icing sugar with just enough water to make a drizzling consistency, (not too thin ) stir though some colouring then drizzle over the Chelsea Bun. Allow the icing to set before serving.