Jaffa cupcakes and orange sauce

Posted by Bake Club on Tuesday, July 28, 2015 In : small cakes 

I used up the oranges my friend gave me with these orange chocolate cupcakes. Then I made a orange sauce to have with the cupcakes as a pudding.
The recipe is a variation of the one I made up for these chocolate, cranberry, honey muffins I made for honey week last year.

2 c flour
2 tsp baking powder
2 heaped Tbs cocoa or raw cacao powder
1 c yoghurt
1 tsp baking soda
1/2 c rice malt syrup or honey
1/4 c oil or melted butter
1 tsp vanilla extract
1 egg
3/4 c chocolate drops or chips (optional)


Continue reading...

Orange and lemon shortbread

Posted by Bake Club on Monday, July 27, 2015 In : cookies 

My orange journey continues with some citrus shortbread also from The Cookie Book (Fog City Press, 2001).

1 c flour (I used white spelt)
1/3 c white sugar (yes, white death, to retain the 'whiteness', I used a bit less)
pinch salt
2 tsp orange and/or lemon rind
125g cold butter
1/2 tsp orange or lemon extract

Preheat oven to 165C. In a bowl mix flour, sugar, salt and zest. Cut in the butter and rub in until mixture resembles fine crumbs. Sprinkle with extract. Form into a ball and knead gently and b...
Continue reading...

Orange spice bars

Posted by Bake Club on Saturday, July 25, 2015 In : slices 

For some reason I'm not a big fan of oranges and I hardly ever buy them. But when I was given some from a friend's tree I decided to take up an orange challenge. First up, these spicy slice bars from The Cookie Book (Fog City Press, 2001). The flaked almonds didn't really stay on top of the slice. Next time I'd ice the slice after it's cooled down and then put the flakes on. They are warmly spiced orangey biscuit.

1 1/2 c self-rising flour (or use flour and some 1 tsp baking powder)
1/3 c brown...
Continue reading...

Flourless chocolate brownies

Posted by Bake Club on Tuesday, July 7, 2015 In : slices 

When you taste these brownies you'll never guess the secret ingredient - chickpeas! What a great way to get fibre and protein into a sweet treat. It's another sugar-free recipe from I Quit Sugar.

1 1/2 c cooked chickpeas or 1 can drained
1 tsp baking powder
1/4 c coconut oil, softened
2 eggs
1/4 c nut or seed butter 
1/3 c cacao powder
2 Tbs rice malt syrup
1 tsp vanilla extract
1/2 c walnuts (or any nuts) for sprinkling

Preheat oven to 180C and line a baking tin or loaf tin with baking paper.
Put all t...
Continue reading...


Posted by Bake Club on Tuesday, July 7, 2015 In : sweets 

This is my first attempt at florentines. A bit fiddly but still yummy - anything coated in chocolate is! Worth the trouble for a special occasion, such as watching the final of the Superubgy where the Highlanders won against the Hurricanes 21-14! This recipe is adapted from the good ol' NZ Women's Weekly.

100g flaked almonds
1/4 cup sultanas
1/4 cup chopped mixed peel
1/4 cup chopped dried peaches (most recipes use glacé cherries but you can use any dried fruit such as cranberries, pears, prunes...

Continue reading...

Pear, ginger and date loaf

Posted by Bake Club on Tuesday, June 30, 2015 In : big cakes 

Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well
1/4 c melted coconut oil or butter
1 1/2 c ground almonds (can be with or without skins)
1/2 c flour (I used wholemeal spelt)
3 tsp ground ginger
tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 heaped tsp baking powder
tsp ...

Continue reading...

Banana and chocolate chip cookies

Posted by Bake Club on Tuesday, June 30, 2015 In : cookies 

An easy gluten-free cookie that especially kids will love! Not too much sweetener and full of good fibre. This is by Nadia Lim from Sunday magazine.
2 eggs
1 Tbs milk
1 tsp vanilla extract
1/2 c sweetener (coconut sugar or brown sugar ok, I used rice malt syrup)
1 1/2 tsp baking powder
1 1/2 c ground almonds
1 c rolled oats
1 c mashed ripe bananas (about 2 bananas)
1/2 c dark choc chips

Preheat oven to 180C. Grease and line a baking tray with baking paper.
In a large bowl mix eggs, milk and vanilla. Add...
Continue reading...

Shrewsbury biscuits

Posted by Bake Club on Wednesday, June 10, 2015 In : cookies 

Sophie made these for a special farewell morning tea - gluten-free too and SO much better than bought ones!
Makes 15 pairs

125g butter, softened 
1/2 cup caster sugar 
1 tsp vanilla essence 
1 egg
1 3/4 cups gluten free flour + 1/4 cup for rolling 
Pinch of salt 
1 tsp gluten free baking powder 
1/2 cup raspberry jam

1. Heat oven to 180 Celcius. Line two baking trays with nonstick baking paper. Place butter, sugar and vanilla in a bowl and beat until thick and pale, then beat in egg.

2. Sift gluten ...

Continue reading...

Sugar-free chocolate muffins

Posted by Bake Club on Sunday, June 7, 2015 In : small cakes 

This is a really easy, quick recipe from a sugar-free website that made 36 mini muffins - ideal to take to preschool to celebrate our daughter's 3rd birthday. She requested the 'frozen' icing. I made it out of butter, rice syrup, vanilla and a couple of drops of blue food colouring, and sprinkled with coconut.

1 c rice syrup
2 eggs
1 c flour (I used spelt)
6 tbsp cocoa powder or cacao powder
2 tsp baking powder
1 tsp vanilla essence
1/3 c milk
1/3 c butter, melted

Preheat oven to 180C....

Continue reading...

Chocolate marble cake

Posted by Bake Club on Friday, May 8, 2015 In : big cakes 

A simple marble cake looks impressive for a birthday occasion. This is adapted from a Martha Stewart recipe.
  • 1/2 cup butter
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetener
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk, room temperature ...

Continue reading...

Apple fritters

Posted by Bake Club on Monday, April 27, 2015 In : desserts 

Rainy day at home - perfect time to do some deep frying! Really felt like some apple fritters, so here they are.
1 cup all-purpose flour (I used wholemeal spelt)
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 Tablespoon sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk (I used yoghurt)
4 large apples
Vegetable oil, for frying

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk togeth...

Continue reading...

Sugar-free Anzac biscuits

Posted by Frances Chan on Thursday, April 23, 2015 In : cookies 

It's the Anzac Centenary tomorrow so I made these sugar-free Anzac biscuits. A combination of recipes from Sarah Wilson's I Quit Sugar and Dean Brettschneider from A Treasury of New Zealand Baking.
130g butter
1/2 c rice syrup or honey
pinch salt
1/2 tsp bicarbonate of soda
2 tbs boiling water
1 c rolled oat
3/4 c desiccated or threaded coconut
3/4 c sunflower seeds, slightly toasted
1 c flour

Preheat oven to 180C. Line 2 oven trays with baking paper.
In a small saucepan melt the butter and rice syrup. ...
Continue reading...


Posted by Bake Club on Thursday, April 23, 2015 In : small cakes 

I've never used such a decadent scone recipe with cream before. This is from the new Love & Food at Gran's Table, compiled by Natalie Oldfield (PQ Blackwell, 2015). It features recipes from 60 grandmothers from NZ and around the world, including my mum!

2 c self-raising flour
1/2 tsp salt
50g cold butter, chopped
1/4 c cream
1/2 c milk
1 egg, slightly beaten
jam and cream

Preheat oven to 200C. Line oven tray with baking paper.
Place flour, salt and butter in a bowl and mix with fingertips until mixtur...
Continue reading...

No-bake seed muesli bars

Posted by Bake Club on Wednesday, April 15, 2015 In : slices 

This recipe is adapted from Kidspot. I used chia seeds this time but you know what, I prefer without. The tiny seeds get stuck in your teeth! My preferred way of eating chia seeds is hydrated in a smoothie. So add 1/2 cup chia if you wish but there are many other seeds you can use. You can also add puffed brown rice (or normal rice bubbles). I think I've finally perfected a good recipe for our toddler to take to impending preschool. I hear most kindergartens and daycares don't allow you to br...
Continue reading...

Ginger roulade with tamarind glazed mango and mascarpone

Posted by Bake Club on Monday, April 13, 2015 In : desserts 

This is from Dish magazine's special Baking Dish book (Tangible, 2012). I wanted to make something different for an Easter dinner.

3 eggs
1/2 c brown sugar
1/2 c flour
pinch salt
1 tsp baking powder
1 Tbs ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbs melted butter

Glazed mango:
2 Tbs tamarind concentrate
1/2 c brown sugar
2 Tbs lime juice
2 mangoes, peeled
200g mascarpone
100g thick plain yoghurt
2 Tbs thinly slice crystallised ginger (I'm not a fan so I omitted)

Preheat oven to 200C
Continue reading...

Welcome 2 Bake Club — May the Cake B With U

Where bake-loving friends and family from Auckland and around the world meet virtually and in person to savour homebaked goods!

If you would like to contribute to Bake Club please send your pics, recipes and credits to go.bakeclub@gmail.com. The most inspiring will receive an exclusive Bake Club button badge!

Recent Comments

Powered by Disqus


agar agar alessandra alex m alex w alice waters almonds amy andrea anna apple apples apricot apricots avocado banana bananas barbara beer beetroot ben berries birg blueberries bran brandy brazils brownies cacao caramel cardamom carly carrot carrots cashews cauliflower cheese cheesecake cherries cherry chia chickpeas chocolate choux christoph cinnamon coconut coconut oil coffee corn courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd custard dairy free dates eleni feijoa feijoas fennel figs fish frances frittata gertrud ginger ginny gluten free goji goldenberries granola grapefruit grapes guavas hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemons lentils lime macaron mama chan mama maria mandarins mango marshmallow marzipan melbourne meringue mexican miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange pancakes passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seed poppy seeds prunes pumpkin pumpkin seeds rachael raisins rasberries raspberries raspberry raw rhubarb rice ricotta rosemary rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash tofu tomato tomatoes treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini


Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.

Make a Free Website with Yola.