Posted by Bake Club on Thursday, April 5, 2012 In : small cakes
 Welcome to Bake Club, Gertrud! Despite her modesty, Gertrud is a fabulous cook and baker and I've been egging her on for ages to contribute to Bake Club. Finally, she debuts with this delightful bite. Gertrud says: While the
original recipe used a 22cm bundt cake tin, I made eight cupcakes and a
super-small cake. Watch the time carefully. My oven has a
sweet spot and the cupcakes cooked well under 60 minutes.With no
passionfruit at hand, I used Delmain Passionfruit Dessert Topping. I
als... Continue reading...
Posted by Bake Club on Monday, April 2, 2012 In : food blog
Step right up foodie bloggers! Bake Club is honoured to host the April 2012 Sweet New Zealand blogging event. Started by Alessandra Zecchini in 2011, this is a monthly gathering of sweet-minded cooks.
1 This
blogging event is open to all bloggers living in New Zealand and Kiwis
living and/or blogging overseas. This is not a competition and there are
no prizes or winners: it is just a way for Kiwi bloggers to connect and
share recipes.
2 You
can take part with anything sweet: cakes, frui... Continue reading...
Posted by Bake Club on Sunday, April 1, 2012 In : big cakes
 This is a very simple tart (especially if you use a bought pastry). The
recipe is a bit loose as I made it up as I went along... So interpret as
you will. The tang of the little purple guavas cuts through the
richness of the ricotta; I don't think it needs a lot of sugar.
Pre-heat over to 180C PastryI amount of sweet pastry Put pastry in 23cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minutes. Remove the weights from the pasty case, and baste it thoroughly with some egg. B... Continue reading...
Posted by Bake Club on Thursday, March 29, 2012 In : slices
I appropriated this from Marian Keyes' espresso and walnut cake recipe in her latest book Saved by Cake. It's a great beginner's baking book with tips and witty repartee from Marian. She says baking didn't cure her depression but helped her along her way to happiness and peace. In her recipe she uses 2 sandwich tins and puts the icing in between the layers and on top.
50g butter
80ml milk
1 c espresso
2 eggs
225g caster sugar
100ml oil
100g chopped pecans
250g self-r... Continue reading...
Posted by Bake Club on Friday, March 16, 2012 In : cookies
After I made the chocolate
fudge sandwiches I had 2 egg whites to use so I quickly made this batch of
amaretti to bake after the chocolate biscuits came out of the oven.
The recipe is from Gino
D’Acampo’s book Italian Home Baking
(Kyle Books, 2011). Gino says the D’Acampo family always have freshly made
amaretti biscuits when having tea or coffee. They’re also good crumbled on top
of ice cream.
I used half portions in his
recipe:
4 egg whites
350g caster sug... Continue reading...
Posted by Bake Club on Thursday, March 15, 2012 In : cookies
This is from Recipes From the Baker (Murdoch Books, 2009). Thanks to Michelle who
gave this sweet little book to me. She reviewed the baking and said: “Buttery, shorty and a hit of dark
cocoa - they're better than TimTams, which I find too sweet!” Aw, thanks. I’ll be trying the two-seed crackers next!
This is my entry into March's Sweet New Zealand monthly blogging event, hosted by www.mydarlinglemonthyme.com - check out Emma's lovely blog with loads of gluten and dair... Continue reading...
Posted by Bake Club on Sunday, March 11, 2012 In : big cakes
Another one of Nigella’s.
Very moist and perfect with yoghurt. Gluten free!
150g caster sugar
125ml olive oil
3 eggs
1 tsp vanilla extract
150g ground almonds
1 tsp nutmeg
2 grated carrots
½ c golden sultanas soaked
in rum (I just used normal sultanas soaked in brandy)
grated zest and juice of 1
lemon
pine nuts
Preheat oven to 180C. Whisk
sugar and oil until thick. Beat in eggs and vanilla. Mix in rest of ingreds.
Pour into 23cm round lined
tin. Sprin... Continue reading...
Posted by Bake Club on Saturday, March 10, 2012 In : slices
 Welcome to Bake Club, Sarah! Sarah bought this round for our cuppa catch up. It was very moreish. The brown sugar really adds that caramel taste. Sarah says this recipe is from an Australian friend of her mother's, Barbara Fisher. Thanks Barbara! 125g butter
1 cup brown sugar
1 egg, beaten
1 cup chopped dried fruit (I used raisins, but sultanas, dates also fine)
chopped walnuts (no amount given in orig recipe, I used about 1/2 cup)
1 cup SR flour (don't have, so used std, with tsp bp)
Melt butter in... Continue reading...
Posted by Bake Club on Saturday, March 10, 2012 In : small cakes
Made these quickly for a 1st
birthday party - this melt and mix recipe is super easy.
150g butter, at room temp
¼ lemon juice
¾ c sugar
1 Tbs finely grated lemon zest
2 eggs, beaten lightly
1 ¼ c dessicated coconut, plus 2 Tbs
for sprinkling
1 ½ Tbs bought lemon butter (I used
lemon curd)
Preheat oven to 180C/160 fan forced.
Line 12-hole muffin tray with paper cases. (I made 18 mini muffins for little hands.)
Place butter and juice in saucepan over
moderat... Continue reading...
Posted by Bake Club on Saturday, February 25, 2012 In : big cakes
This cake is an adaption of two recipes: Fijian chocolate cake by Alexa
Johnston from foodie.co.nz (http://foodie.co.nz/Recipes/Fijian-Chocolate-Cake-by-Alexa-Johnston.aspx) with a Black Forest-type filling. Alexa
calls in Fijian because it uses coconut cream. It makes a really dark, moist
chocolate cake. I made 1 ½ times this recipe to make a big cake to feed 10
adults.
210 g flour
55 g cocoa
2 tsp baking powder
½ tsp baking soda
200 g sugar
2 eggs
125 g melted... Continue reading...
Posted by Bake Club on Thursday, February 16, 2012 In : big cakes
I adapted a recipe
for 'Fresh Plum Cake with Yoghurt' by Amanda Laird that appeared in Viva
recently (http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10781284) Serves 8-12 (1 x 24 cm cake)
500g plums (ish)
1 cup caster sugar
250g butter
3 eggs
1/2 cup milk + 1/4 cup yoghurt
Finely grated zest of 1 large lemon
1 tsp vanilla extract
1+1/2 cups flour
1/2 cup semolina
4 tsp baking powder
Preheat oven to 180C. Grease a 24cm springform tin
(if no springform... Continue reading...
Posted by Bake Club on Thursday, February 16, 2012 In : desserts
 
6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts
Preheat oven to 100
C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on
baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until
crispy.
Assemble together
with sweetened cream and berries. Our bottom layer was strawberri... Continue reading...
Posted by Bake Club on Tuesday, February 14, 2012 In : cookies
 
Coffee and snaps.
Two lovely words that go together. So when I saw this recipe on Shirleen’s
Sugar and Spice and All Things Nice blog I had to make it (http://sugarandspice-and-allthingsnice.blogspot.co.nz/2011/03/coffee-snaps_11.html). Shirleen said she had a ‘hankering’ for some
cookies – I know exactly how she feels!
125g butter, softened
1 1/4 cups (275g) firmly packed brown sugar [next time I would just use 1 c]
3 teaspoon instant coffee, the stro... Continue reading...
Posted by Bake Club on Monday, February 13, 2012 In : slices
 Ruth bought this along to a little afternoon tea we had - it was still warm! Love her duck-shaped measuring cups as well. 8oz flour 1 tsp baking powder 4oz butter 1 egg 1 dessert spoon sugar milk - a few spoonfuls cooked (or tinned) apricots - maybe 10 small ones Rub butter into flour and baking powder. Mix in egg and sugar. Add a spoon or two of milk to make a light pastry. Cut the dough into two parts and roll out each. Place one on a tray and spread the coked apricots on top. Lay the second bit ... Continue reading...
Posted by Bake Club on Sunday, February 12, 2012 In : big cakes
  Welcome to Bake Club, Nerida! She explains this German specialty: I fell in love with this kind of poppy-seed
pie on my first visit to Germany. The poppy-seed filling is not adulterated
with flour. And the crumble or streusel topping is the delicious finishing touch!
Filling:
375 ml milk
50 g butter
50 g sugar
250 g poppy seed
50 g semolina
50 g almond slivers
1 large egg
3 TB raisins soaked in rum
Heat milk, butter and sugar stirring
constantly until butter is ... Continue reading...
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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!
Bake Club supports Sweet New Zealand - a monthly smorgasbord of sweet treats from a wide range of food bloggers. Click below for entries:
enter May 2012 here, hosted by Time for a Little Something
April 2012, hosted by Bake Club
March 2012, hosted by My Darling Lemon Thyme
February 2012, hosted by Sugar & Spice
January 2012, hosted by HomeMadeS
December 2011, hosted by Bron Marshall
November 2011, hosted by Toast
October 2011, hosted by Couscous & Consciousness
September 2011, hosted by Pease Pudding
August 2011, hosted by Alessandra Zecchini
CAKE — THE FINAL FRONTIER
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