Search Results for 'Cake'

Preheat oven on Circo Therm® to 160°C. Grease and line a Swiss roll tin that’s 25cm x 35cm. Place eggs and sugar in the bowl of a stand mixer and beat for 3 minutes until pale and creamy. Add the oil, vanilla and orange rind and mix for a further 2 minutes. In a separate bowl, sift together the flour, spices, baking powder and salt. Add the flour mixture to the wet ingredients and stir until just combined. Stir through the grated carrot and mix only to just combine. Pour the mixture into the prepared tin. Bake for 15 minutes on shelf level 2, until just set. While the cake is baking, sprinkle a tea towel with icing sugar. When the cake is cooked, carefully turn the cake out onto the tea towel. Remove the baking paper and generously sprinkle the cake with more icing sugar. Roll the cake with the tea towel, starting at the short end. Allow the cake to cool completely before filling. To make the cream cheese filling, place the cream cheese and butter in a bowl and beat until creamy. Add the icing sugar, orange juice and rind and beat until smooth. When the cake is cool, carefully unroll the cake and evenly spread the cream cheese filling. Re-roll the cake and refrigerate for at least 1 hour before serving. While the cake in the refrigerator, make the candied walnuts. Place the walnuts, sugar and butter in a small frying pan. Heat on Induction level 8 or Flame Select 8, stirring constantly to melt the sugar and butter. Cook for 5 minutes until lightly golden. Remove from the heat and pour onto a piece of baking paper  and allow the walnuts to. When ready to serve the cake, dust with more icing sugar. Finely chop the cooled walnuts and sprinkle on the top of the cake. Note: If VarioSteam is available, use low level when cooking the cake.

1: Grease and line a 20cm round (deep) cake tin and preheat the oven on CircoTherm® to 170°C. 2: Sift all of the dry ingredients in to a large bowl and whisk together to combine and aerate. In a separate bowl, whisk together the oil, eggs, vanilla and buttermilk.  Add mixture to the dry ingredients and beat the mixture until smooth with a wooden spoon. Add the boiling water and mix well. The cake mixture will be very liquid. 3: Pour cake mixture into the prepared tin and bake for 55-60 minutes or until cooked when tested with a cake skewer. Remove the cake from the oven and allow to cool for 10 minutes in the cake tin. Turn out cake and allow to cool completely before icing. 4: To make the icing, sift icing sugar and cocoa in to a bowl. Add the butter and with a butter knife, mix in enough water to make a soft icing. When the cake is cool, spread icing to cover the top and sides of the cake.

Preheat the oven on CircoTherm to 160°c and place wire racks on shelf positions 1 and 3. Grease and base line 3 x 20cm shallow cake pans. Sift the flour, baking powder, bi carb soda and spices and set aside. Using a stand mixer, beat the butter, sugars and golden syrup until creamed. Add the eggs, one at a time, beating well between each addition. Add half the sifted flour and mix on a low speed until just combined. Add the buttermilk and continue mixing on a low speed until just combined then finish with remaining sifted flour. Divide the mixture evenly between the prepared cake pans then bake for 35 to 40 minutes or until cooked when tested with a skewer. Remove the cakes from the pans and allow to cool completely, upside down on a cooling rack. While the cakes are cooking, make the frosting. Place the cream cheese, butter and vanilla into the bowl of a stand mixer and beat on a medium speed to combine. Gradually add the sifted icing sugar and beat to form a creamy frosting. Place approximately 1 ⅓ cups of the frosting into a bowl and add a few drops of green food colouring. Mix well to combine then place into a piping bag fitted with a star pipe and set aside until needed. Place one cake onto a serving plate and spread with a layer of icing of the uncoloured frosting. Repeat with the remaining two cakes, then spread the remainder of the frosting around the cake layers. Pipe the coloured frosting to form Christmas tree shapes on the top of the cake and sprinkle the trees with Christmas sprinkles.

Preheat oven on CircoTherm to 160°C and place wire rack on shelf 2. Lightly grease a 20cm x 30 cm baking dish. Spread lemon curd on the base of the baking dish. Place cream cheese, cream, vanilla and lemon zest in a bowl of a food processor and process until combined. Roughly spoon tablespoons of the cream cheese mixture over the lemon curd. Scatter blueberries evenly on top. In a medium bowl, combine the flour, sugar, almond meal and custard powder. Sprinkle half of the mixture over the cream cheese and blueberries. Place the remainder in the bowl of a food processor. Add butter and process to form a crumble mixture. Sprinkle the crumble over the flour mixture and top with flaked almonds. Bake for 35 minutes, or until lightly brown. Serve with whipped cream or ice cream and extra blueberries.

Place the milk, yeast and 1 tablespoon of the sugar in a bowl. Stir to combine and stand for 5 to 10 minutes or until foamy. In a bowl of a stand mixer, combine the remaining sugar, flour, spices and salt. Add the yeast mixture, butter, egg and carrot and knead with a dough hook for 10 minutes, or until dough is elastic. Dough should be soft. Turn dough out on to a lightly floured surface and shape into a ball, place in a lightly greased bowl, cover with plastic wrap and prove on the bench for 1 ½ hours or until doubled in bulk. While the dough is proving, make the filling. Combine all of the ingredients in a bowl and mix together. Set aside. To make the icing, combine all of the ingredients and enough milk to make a smooth icing. Grease and line a 26cm round cake tin. Transfer the dough to a floured surface and roll out to a 30 x 40cm rectangle. Sprinkle on the filling over the dough, roll the dough into a log starting from the long edge. Cut the log into 10 even scrolls and place evenly spaced in the prepared tin. Place the scrolls in the oven and select Dough proving for 20 minutes. Remove the scrolls from the oven and stand on the bench. Wipe out any excess moisture from the base of the oven and change oven function to CircoTherm 190°C with VarioSteam medium (see not if you do not have a oven with added steam functionality). Bake the scrolls for 20 minutes or until golden. Allow the scrolls to cool for 15 minutes before piping icing on top.

Preheat oven on CircoTherm to 170°C. Grease and line the base of a deep 20cm round cake tin. To make the caramel, combine butter, brown sugar and vanilla in a saucepan and place over moderate heat, Induction level 6. Stir to melt butter and dissolve sugar for 3 to 5 minutes. Pour the caramel into the prepared cake tin. Cut the bananas into thick angled slices. Arrange the banana slices in a single layer on the caramel to make a rose like pattern. Set aside. Sift together the flour, baking powder and salt. Place the eggs and caster sugar in the bowl of a stand mixer, using the whisk attachment, beat on high speed for 5 minutes, until thick and increased in volume. While the eggs and sugar are mixing, place the butter and milk in a saucepan over low heat, Induction level 4 for 2 minutes. Remove from heat, add vanilla and oil, stir to combine. Using a wire whisk, add the flour to the egg mixture and fold to just combine. Add the milk mixture and gently fold to only just combine. Pour cake mix over the banana and caramel. Bake for 45 to 50 minutes, until golden and cooked when tested with a skewer. Remove from the oven and allow to cool in the tin for 10 minutes. Turn out cake and serve warm with cream or ice cream.

Preheat oven on CircoTherm to 160°C. Grease and line a 10 x 20 cm base loaf pan. In a large bowl, mix together the flour, sugar and salt. In a separate bowl whisk eggs, oil and vanilla. Mash the banana. Add the egg mixture and the banana to the dry ingredients, mix until just combined, do not overmix. Spoon half of the mixture into a second bowl. Mix Caramilk chips into one bowl. Mix cocoa into the second bowl and mix well. Spoon mixture alternatively into prepared pan. Swirl mixture to achieve a marble effect. Cook on shelf level 2 for 45 to 50 minutes, or until cooked when tested with skewer. Allow to cool. To make the ganache, place the extra Caramilk chips and milk in a small saucepan over low heat, Induction level 1.5. Stir will to combine. Pour ganache over cake before serving.

Preheat oven on CircoTherm to 180°C. Grease and line a 24cm round removable base cake tin. Whisk eggs, tamari and oil together in a large bowl. Add the flour and baking powder and mix to form a batter. Add the cabbage, Brussel sprouts, carrot and spring onion. Mix well to combine and season to taste with salt and pepper. Pour batter into prepared cake tin and smooth the top with a spatula. Cook the pancake on shelf level 2 for 40 minutes or until lightly golden. While pancake is cooking, toast the Everything Bagel Blend. Heat a frying pan over moderate heat, Induction level 7, add blend and stir over heat until lightly toasted. Cool pancake for 5 minutes before drizzling with Okonomi sauce and mayonnaise. Top with spring onion and sprinkle with Everything Bagel Blend.

Heat the oven to 160 C CircoTherm®. Grease and line 2 x 8 inch round cake tins. Put the oil, yogurt and eggs in a bowl and whisk together. In another bowl, whisk the rest of the cake ingredients and mix together. Now add the dry ingredients to the egg bowl and whisk it all together. Pour this mixture into the two prepared tins and bake for 25-30 minutes until a skewer inserted comes out clean. Let the cakes cool completely. In a bowl, mix the cream cheese, double cream and icing sugar together and whisk until it forms soft peaks. Place one cake on the serving plate and spread half the cream on top. Put the second cake on top and spread the rest of the cream. Sprinkle the nuts on top and serve!