Cake recipe bar

Abbreviations

teaspoon – tsp
dessertspoon – dsp
tablespoon – tbs
gram – g
kilogram – kg
millilitre – ml
litre – l
millimetre – mm
centimetre – cm
metre – m
ounce – oz
pound – lb
fluid ounce – fl oz
pint – pt
inch – in.
foot – ft
Unless stated otherwise: all cake tins are round; spoonfuls are level; butter is
unsalted; sugar is caster; and eggs are large.


SCONES, TEABREADS, MUFFINS AND WAFFLES
PLAIN SCONES
By some people’s reckoning these are not totally plain scones since I include
butter, sugar and eggs in my recipe. !e result, however, is so much more
delicious than the all-too-solid, floury versions often encountered that I’ve
long preferred this version.
Oven: 220°C / 425°F / gas mark 7 Baking time: 12–15 minutes
Equipment: 5 cm / 2 in. fluted pastry cutter; baking sheet – lightly floured
Makes: about 12 scones
230 g / 8 oz self-raising white flour 1 tsp baking powder
good pinch salt 45 g / 1½ oz caster sugar 60 g / 2 oz butter
1 egg lightly whisked with milk to make 150 ml / 5 fl oz
glaze: egg yolk blended with a little cream or milk
Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the
butter in pieces and rub in with the fingertips until the mixture resembles
breadcrumbs. Add the egg and milk while mixing with a knife to form a wet,
sticky dough.
Turn the dough on to a well-floured board and knead lightly into a flat,
round shape. Dust a little flour over the dough and pat or gently roll out
until 1 cm / ½ in. thick. Dip the pastry cutter into some flour and using a firm
downward movement, cut out as many scones from the dough as you can.
Knead together the trimmings and cut out more circles. Place the scones on
the prepared baking sheet and brush the tops with the egg yolk glaze.
Bake in the preheated oven until well risen with a golden-brown crust.
Cool on the baking sheet for 2 minutes then transfer to a cloth-lined plate or
basket and serve while still hot.


SPONGE CAKES
FAT-FREE SPONGE CAKE
Possibly the earliest form of sponge cake, known in France as biscuit de Savoie.
At its best when served freshly baked, this cake is popular just sandwiched
with jam and thick cream. Omit the cream if you wish the cake to remain
fat-free.
Oven: 180°C / 350°F / gas mark 4 Baking time: 20–25 minutes
Equipment: two 18–19 cm / 7–7½ in. sponge sandwich tins
– buttered and base-lined
Makes: 8-portion cake
4 eggs 120 g / 4 oz caster sugar
½ tsp vanilla essence (optional) 120 g / 4 oz plain flour
filling:
2 heaped tbs raspberry jam, sieved
150 ml / 5 fl oz whipping or double cream 2 tsp caster sugar
Whisk the eggs with the sugar and vanilla essence until thick and foamy and
the whisk leaves a trail over the mixture. !is is achieved most easily in a
food mixer or using a hand-held electric beater. If you are making the cake
by hand, using a balloon whisk or an egg beater, it is helpful to place the
mixing bowl over a pan of simmering water while you whisk the mixture,
then remove the bowl from the heat.
Place the flour in a large sieve and tap the side to give a dusting of flour
over the top of the egg foam. Use a balloon whisk to fold in the flour gently.
Repeat until all the flour has been incorporated.
Divide the mixture between the prepared cake tins. Bake in the preheated
oven until the cakes are golden-brown and just starting to shrink from the
tins. Cool the cakes in their tins for 2 minutes then turn out on to a wire rack
and peel off the baking paper.
When the cakes are cold, spread the sieved jam in one layer. Whisk the
cream until thick and glossy and spoon over the jam. Place the other cake on
top and sprinkle with caster sugar. Set the cake in a cool place until ready to
serve.


FRUIT CAKES
HARVEST CAKE
Ever since I published my mother’s recipe in Cake Stall, readers have written
to tell me that this good, simple fruit cake has become such a firm favourite
that it is now baked and appreciated in many other countries too.
Oven: 160°C / 325°F / gas mark 3 Baking time: 1½–1¾ hours
Equipment: 20 cm / 8 in. round or square tin – buttered and lined
Makes: 16-portion cake
230 g / 8 oz butter, softened
230 g / 8 oz caster or light muscovado sugar
4 eggs 350 g / 12 oz plain flour 1 tsp baking powder
450 g / 1 lb mixed dried fruit – seedless raisins, sultanas, currants
120 g / 4 oz dried or glacé cherries, quartered
60 g / 2 oz candied peel, quartered
Measure the ingredients into a warmed mixing bowl and stir well until
you have a stiff mixture. !at’s all there is to it. Spoon the mixture into the
prepared cake tin and smooth level.
Bake in the preheated oven until the cake is cooked, when it will be slightly
firm to the touch and a wooden skewer comes out clean from the centre.
Cool in the tin for 45 minutes then turn on to a wire rack to cool. When cold,
wrap in greaseproof paper and keep in an air-tight plastic container in a cold
place until needed. !e cake keeps well, in the fridge or the freezer, for 2–3
weeks.
Variation: add ½ tsp mixed spice to the mixture and sprinkle halved or slivered
blanched almonds over the top of the cake before baking.


CHOCOLATE CAKES
FAVOURITE CHOCOLATE SPONGE CAKE
Derived from one of the most popular recipes in the original Cake Stall,
the sponge cake is sandwiched with whipped cream and topped with shiny
chocolate frosting.
Oven: 180°C / 350°F / gas mark 4 Baking time: 30–35 minutes
Equipment: two 20 cm / 8 in. sponge sandwich tins – buttered and base-lined
Makes: 8-portion cake
60 g / 2 oz cocoa 6 tbs hot water 175 g / 6 oz butter
175 g / 6 oz light or dark muscovado sugar, sieved
175 g / 6 oz self-raising flour 1 tsp baking powder
pinch ground cinnamon 3 eggs
filling:
150 ml / 5 fl oz double cream
frosting:
90 g / 3 oz icing sugar 30 g / 1 oz cocoa powder
60 g / 2 oz pale muscovado sugar 60 g / 2 oz butter 2 tbs water
In a mixing bowl, blend the cocoa with the hot water until smooth. Add the butter in pieces and all the remaining ingredients: sugar, flour, baking powder, cinnamon and eggs. Mix together for 2–3 minutes, ideally using a hand-held electric beater, until completely smooth. Divide the mixture between the prepared cake tins and smooth level.
Bake in the preheated oven until the middle of the cake is springy to the touch and just starting to shrink from the tin. Cool in the cake tins for 3 minutes then turn the cakes out on to a wire rack to cool.
 cream filling: is made by whisking the cream until thick but still glossy.
If you wish to sweeten the cream stir in a teaspoon of caster sugar. Spoon the cream over one of the cakes and place the other on top.
To make the chocolate frosting: sift the icing sugar and cocoa into a bowl.
Measure the muscovado sugar, butter and water into a small pan and stir over low heat until dissolved, then bring to the boil. Remove from the heat, cool for half a minute, then pour on to the sugar / cocoa mixture and beat until smooth. Pour the frosting over the cake allowing it to trickle down the sides.
Leave the cake in a cool place for 2 hours to set. If you wish to replace the frosting with melted chocolate, melt 100 g / 3½ oz chocolate and pour over the cake then set aside until dry.






CHOCOLATE ORANGE RING CAKE
!is attractive ring cake depends on that great marriage of chocolate with
orange. I prefer dark, smooth orange-flavoured chocolate for the frosting and
cream – if you have the kind containing small chips of orange or almond it
will need to be melted and sieved before use. !is cake produces 12 neatly-cut
portions, making it ideal for a party or for fund-raising.
Oven: 180°C / 350°F / gas mark 4 Baking time: 25–30 minutes
Equipment: 24 cm / 9½ in. ring tin – buttered
Makes: 12-portion cake
60 g / 2 oz cocoa powder 6 tbs hot water 1 sweet orange
175 g / 6 oz butter 175 g / 6 oz dark soft brown sugar 3 eggs
150 g / 5 oz self-raising flour
2 tbs Orange Curaçoa or orange-based liqueur (optional)
2 tsp caster sugar
frosting:
200 g / 7 oz dark smooth orange-flavoured chocolate
150 ml / 5 fl oz single cream
Measure the cocoa into a warm mixing bowl and blend with the water until smooth. Halve the orange, cut a thin slice from each half and set them aside for decorating the cake later. Squeeze the juice from the orange into a cup, and grate the zest into the mixing bowl. Add the butter and sugar and use an electric beater to blend the mixture together until light and fluffy. Beat in the eggs one at a time. Gradually mix in the sifted flour until well combined. Spoon the mixture into the prepared cake tin and smooth level. Bake in the preheated oven until a wooden skewer comes out clean from the cake. Rest the cake in the tin for 2 minutes then turn out on to a wire rack. When the cake is almost cold, place it back in the cake tin. Stir the orange liqueur and the sugar into the reserved orange juice. Spoon half the mixture over the cake and leave until absorbed. !en trickle over the rest of orange mixture and set aside for 1 hour.
To make the frosting: break the chocolate into pieces and melt with half the cream in a microwave or a warm oven. Stir gently until smooth, then use a palette knife to spread two-thirds in an even layer over the cake. Stir the rest of the cream into the remaining chocolate and stand the bowl
in a little cold water to cool the mixture. Use an electric beater to whisk the cream until pale and thick. Spoon the chocolate cream into a piping-bag and pipe 12 rosettes of cream on top of the cake; pipe the remaining cream around the base of the cake. Cut the reserved orange slices into 12 triangular segments and place each one on a rosette of cream. Chill the cake before serving.


Streusel crust
Melt in a bowl or a pan 2 tablespoons of butter and remove from the heat, stir in 3 tablespoons light brown sugar, 1 tablespoon plain flour, 1 teaspoon ground cinnamon and half a teaspoon of ground allspice.
Stir together until the mixture resembles breadcrumbs, then scatter over the cake or over an open fruit tart. ‘Nuts,’ wrote Alan Davidson, author of .e Oxford Companion to Food, ‘are festive, mysterious, symbolic, and supremely versatile.’ Like spices, nuts were once an expensive ingredient only used in the cooking of the court.
!ese days, a wide range – from brazils to pecans, pistachios to macadamia nuts – are easily available, with the best choice often to be found in health food stores.
For the best flavour and food value, nuts should be fresh. If they are left too long at room temperature, they can become rancid due to their high fat content. Use either freshly bought nuts, or store them in a freezer to maintain their flavour and prevent any deterioration.
Nuts in various forms, ground, slivered, chopped or whole – either blanched or toasted – contribute not just taste but also a rich moistness to a cake due to their oils. Almonds and hazelnuts are essential to the character of certain cakes from France and Austria, imparting their unique flavour and texture. When used in their ground form, they may partly or wholly replace the flour in a mixture. Moreover, the transformation in flavour that develops when blanched nuts such as almonds and hazelnuts are grilled or toasted is a quality that can be used to considerable advantage in cake-making. Flour-free cakes may be of interest to coeliac sufferers. But since some people are dangerously allergic to nuts in any form, it is essential when serving or selling any cake to state clearly the nature of the ingredients.

HONEY SPICE CAKE 

Oven: 180°C / 350°F / gas mark 4 Baking time: 45 minutes
Equipment: 18–20 cm / 7–8 in. tin – buttered and base-lined
Makes: 8-portion cake
150 g / 5 oz butter 90 g / 3 oz light muscovado sugar
175 g / 6 oz honey 1 tbs water
2 eggs 200 g / 7 oz self-raising flour
½ tsp mixed sweet spices, ideally a French, Dutch or German blend
icing:
120 g / 4 oz icing sugar 1 tbs clear honey 1 tbs water
In a medium-size saucepan, gently heat the butter, sugar and honey with the
water until the butter has melted. Immediately remove from the heat and
beat in the eggs and the flour sifted with the spice. Pour the mixture into the
prepared cake tin.
Bake in the preheated oven until the cake is just starting to shrink from
the tin. Cool the cake in the tin and ice while still warm. Or turn the cake on
to a wire rack and leave until cold.
To make the icing: sift the icing sugar into a bowl. Stir in the honey and water
and mix until smooth. Trickle the icing over the cake in a trellis pattern.


MADELEINES

Serve the madeleines freshly baked – with lime tea, of course.
Oven: 180°C / 350°F / gas mark 4 􀁸􀀃Baking time: 15 minutes
Equipment: madeleine tin with shell-shaped moulds, preferably non-stick
– brushed with clarified butter
Makes: 24 cakes
60 g / 2 oz butter 150 g / 5 oz caster sugar
½ lemon, finely grated zest 3 eggs, separated 1 tsp orange flower water
120 g / 4 oz plain fine white cake flour, preferably French 1 tbs clarified butter, melted for brushing cake tins. 
Cream the butter in a warmed bowl and gradually beat in the sugar with the lemon zest. Beat in the egg yolks with the orange flower water. Whisk the egg whites until stiff and fold into the mixture alternately with the sieved flour. Brush the shaped moulds of the cake tin with clarified butter. Place a
rounded teaspoon of the mixture in each and smooth fairly level. Bake in the preheated oven until golden and the little cakes are just starting to shrink from the tin. Cool in the tin for 1 minute, then transfer to a wire rack. Wash the tin with hot water only, dry and brush with more clarified butter and make the second batch of cakes with the remaining mixture.


SIMNEL CAKE
Traditionally associated with Simnel Sunday, the mid-Lent date in the Christian calendar. Simnel derives from the Latin for fine flour – the kind used by pastry cooks. In Victorian times, it was customary for girls in service to return home on Mothering Sunday bearing a Simnel cake. Today this
lovely cake with its characteristic layer of marzipan is usually reserved for Easter itself.
Oven: 150°C / 300°F / gas mark 2 􀁸􀀃Baking time: 2¾ – 3 hours
Equipment: 18 cm / 7 in. cake tin – buttered and lined
Makes: 8–10-portion cake
175 g / 6 oz butter 175 g / 6 oz pale muscovado sugar 3 eggs
finely grated zest of 1 lemon or orange  230 g / 8 oz plain flour
1 tsp baking powder 1 tsp mixed spice
230 g / 8 oz sultanas 175 g / 6 oz currants  60 g / 2 oz seedless raisins
60 g / 2 oz glacé cherries, quartered 60 g / 2 oz chopped candied peel
2 tbs milk  450 g / 1 lb marzipan (recipe on p. 291)
decoration:
1 tbs of apple jelly or sieved apricot jam 1 tsp of beaten egg
60 g / 2 oz icing sugar, sieved 2 tsp warm water
about 12 sugar flowers or fresh edible flowers
Cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, with the grated lemon or orange zest. Sieve the flour, baking powder and spices on to a plate and add to the mixture a little at a time, alternately with the dried and candied fruit. Mix in the milk. Spoon half the cake mixture into the prepared cake tin. Divide the marzipan and roll out one half to make a circle the same size as the cake tin. Gently place the marzipan on top of the mixture, and cover with the remaining mixture and smooth level. 
Bake in the preheated oven until the cake is cooked and a wooden skewer comes out clean from the centre. Cool in the tin for 45 minutes then turn out on to a wire rack.

Decoration: 
when the cake is cold, roll out the rest of the marzipan to make a 18 cm / 7 in. circle. Brush the top of the cake with the jelly or jam and carefully place the marzipan on top. Roll lightly with a rolling pin. Press the prongs of a fork around the edge to make an attractive border. Brush the marzipan with the beaten egg and place under a high grill for a few minutes to give an attractive toasted golden crust. !e cake is very pleasing left like this. But if you wish to prettify it further, mix the icing sugar with the water until smooth, and pour into the centre of the marzipan, leaving the border un-iced. Arrange the flowers around the edge of the icing, and tie a ribbon around the side of the cake.


Olive and Cheese Rolls

Yields 35 rolls
Ingredients:
Dough:
2.2 lb flour
1.25 oz fresh yeast
2 tbsp sugar
4 medium sized eggs
1 cup water
1 cup milk
3 package (10.5 oz) Tnuva Butter
1 heaped tbsp salt
3 tbsp dry herbs (rosemary, thyme, oregano)
Filling:
1 roll (7.05 oz) Tnuva Goat Cheese, cut into large cubes
1 cup green olives, pitted
1 egg for glazing
Muffin trays or 35 small greased pans

Preparation:
• Dough: Place flour, yeast and sugar in mixer
with a kneading hook and mix.
Add eggs, water, and milk and knead to form
smooth dough.
• Add butter, salt and herbs and knead for another
8 minutes.
• Cover with plastic wrap and let rise for 1½
hours until size triples.
• Divide dough into 35 pieces, flatten each piece
with hand and place cheese cube and olive in
middle. Close dough over filling and place in
pan with opening facing down.
• Brush with egg and allow to rise for half an
hour.
• Bake on medium heat (360°F) for 15 minutes
until golden brown.
Suggestion: Allow dough to cool the night before
in order to make it easier to shape the rolls.




Cheese and Fruit Mille-Feuille
Yields 2 cakes
Ingredients:
21 oz butter puff pastry, defrosted
¼ cup sugar
Vanilla Cream:
8.5 oz heavy whipping cream
1 cup sugar
4 tbsp instant vanilla pudding powder
0.25 oz gelatin powder
1 container (8.8 oz) 95% fat free Tnuva Quark
Creamy Soft Cheese
2 containers (15.8 oz) Tnuva Original Premium
Cheese Spread
For Garnish:
A selection of fruit, sliced
Powdered sugar
2 rectangular cake pans

Preparation:
• Preheat oven to medium temperature (360°F).
Lay out pastry dough and cut out 6 rectangles the
size of the pans.
• Place pastry rectangles on baking paper and poke
holes in it with fork.
• Sprinkle sugar on pastry and bake for 15 minutes
until golden. Set aside to cool.
• Whip heavy whipping cream with sugar. Add instant
pudding and keep whipping until firm.
• Mix cheese in another bowl and add to whip gradually
while whipping.
• Pour milk into heat resistant bowl, sprinkle gelatin on
the milk and wait for it to dissolve.
• Microwave milk and gelatin for about 40 seconds
until gelatin is completely dissolved.
• Add spoonful of cheese mixture to the milk and
gelatin and mix well in order to equate temperatures.
•Add milk and gelatin to cheese mixture and stir quickly
until mixture is smooth.
• Place one sheet of dough in pan and spread layer of
cheese mixture on top. Lay another sheet on top and
cover with another layer of cheese mixture. Top with
another sheet of dough.
• Place in refrigerator for a night.
• Remove cake from pan and place on serving plate,
decorate with fruit and sprinkle with powdered sugar.


Chocolate Orange Cheese Cake
Ingredients:
16 oz short pastry, defrosted
6 eggs separated
2 cups sugar
2 containers (17.6 oz) 95% fat free Tnuva
Quark Creamy Soft Cheese
2 containers (15.8 oz) Tnuva Original
Premium Cheese Spread
1 tsp vanilla extract
2 tbsp orange rind
¼ cup instant vanilla pudding powder
5 tbsp self raising flour
Icing:
7 oz bittersweet chocolate
4.25 fl oz whipping cream
9” round pan
Preparation:
• Preheat oven to medium heat (320°F)
• Line pan with short pastry, flatten well, and
cool in freezer for half an hour.
• Whip egg whites, gradually add half cup sugar,
and beat until stiff.
• In separate bowl combine cheeses, egg yolks,
rest of sugar, vanilla extract and orange rind
and whip to form smooth mixture. Add flour
and instant vanilla pudding and mix.
• Fold egg whites gently into cheese mixture
and mix until smooth.
• Pour mixture onto pastry and bake for 20
minutes.
• Lower oven temperature to 285°F and bake
for another 40 minutes. Refrigerate.
• Icing: Melt chocolate and cream in microwave
or double boiler and mix well. Pour onto cake
and chill in fridge for the night.
Decorate with orange wedges before serving.


Winter Spice Cupcakes
2 1⁄2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons freshly ground cardamom
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground coriander seed
Pinch of salt
1 tablespoon fine lemon zest
4 oz (1 stick) unsalted butter, room temperature
1⁄2 cup brown sugar
2 large eggs
1 cup pomegranate molasses, available at gourmet or Middle
Eastern food stores (or substitute unsulphured molasses)
1 cup boiling water
1. Preheat the oven to 350°F and prepare a muffin pan
with nonstick spray or paper cups.
2. Sift together the flour, baking soda, spices, salt,
and lemon zest. (To make the zest fine enough to pass
through the sieve, mince the pieces after scraping the
zest from the rind.)
3. In a large bowl, cream the butter until fluffy. Add
the sugar, and beat until fluffy again. Scrape down
the sides with a rubber spatula several times during
this process.
4. Add the eggs and molasses, and beat well. Carefully
stir in the boiling water until the mixture is smooth.
When combined, gradually add the dry ingredients,
stirring to incorporate after each addition.
5. Fill the muffin cups three-quarters. Bake for 20 to 25
minutes, or until a toothpick inserted comes out clean.
6. If you’re baking mini cupcakes, they’ll take less time,
of course, so begin to test them after 15 minutes.


Corn cake/ Perkadel jagung
4 t. whole kernel sweet corn
1 egg
1 ¼ C. of rice flour
4 Tbsp. multipurpose flour
1 tsp. salt
½ tsp. ground coriander
½ tsp. pepper
½ C. lukewarm water
Oil for frying
Roughly chop
10 shallots
4 cloves garlic
Finely chop
2 stalks of chives
4 lime leaves
Mix the corn, egg, roughly chopped and finely chopped ingredients, coriander, salt and pepper and mix well. Set aside.
Combine the rice flour with the multipurpose flour. Slowly add the water until mixed well.
Pour the first set of ingredients into the flour mixture and mix well.
Heat a thin layer of oil in a frying pan, scoop the mixture with spoon and pour onto the frying pan until it forms a flat circle shape around 3 inches in diameter and fry it on both sides until golden brown. Repeat until the mixture is finished.