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 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 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 ...
Posted by Bake Club on Friday, February 10, 2012,
In :
savoury
Okay, this isn't baking but as I have previously posted gazpacho, one of my favourite soups to
make in summer (http://bakeclub.yolasite.com/index/frances-s-favourite-summer-soup-gazpacho-), I had to also include ‘white garlic’ soup from the Spanish, which is equally easy to
make and tasty.
4 oz (1/2 cup) blanched,
peeled almonds*
3-4 slices stale baguette or
white bread
3 cloves garlic
4 cups water
5 Tbsp extra virgin Spanish
olive oil
3-4 Tbsp Spanish sherry... Continue reading ...
Posted by Bake Club on Friday, November 11, 2011,
In :
small cakes
 These turned out pretty good - firm on the outside and chewy on the inside. Preheat the oven
to 200 C.
In a bowl mix
together:
200g ground
almonds
1 cup of caster
sugar
1 teaspoon ground
cardamon
2 egg whites
You can use a
mixer but just a fork or spoon does fine. My paste was a bit gloopy so I added some rice flour. Drop teaspoon fulls onto a greased baking sheet. Leave room for spreading. Press a blanched or sliver of almond
on the top of each macaroon, bake for 10 minutes.
Thanks ... Continue reading ...
Posted by Bake Club on Saturday, September 24, 2011,
In :
sweets
  
Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.
1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/... Continue reading ...
Posted by Bake Club on Sunday, July 10, 2011,
In :
sweets
This is a
wickedly good treat for watching films at home or in the cinema, or watching
the Reds beat the Crusaders in the Super 15 final. Boo!
5 cups freshly popped popcorn
1 cup whole almonds
1/2 cup firmly packed light brown sugar
50 g butter
2 tbs golden syrup or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Preheat oven to 100 C. Grease a baking sheet.
Mix popcorn and almonds in large bowl.
Over low heat, mix sugar, butter and syrup in medium sauce... Continue reading ...
Posted by Bake Club on Wednesday, February 9, 2011,
In :
desserts
  Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book. Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins. Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish. Make crumble topping by mixing: 2 c flour 1 c ground almonds 1 1/2 c brown sugar 2 c rolled oats 1 c almonds, chopped or slivered 2 tsp mixed spice together with 250 g melted butter Put the topping on ... Continue reading ...
Posted by Bake Club on Tuesday, January 11, 2011,
In :
big cakes
 Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt. 250g butter, softened Finely grated rind of 2 lemons 1 cup caster sugar 3 eggs, separated 1/4 cup lemon juice 150g (1 1/2 cups) ground almonds 1 cup fine polenta Syrup 1/4 cup each lemon juice and sugar Preheat oven to 160C. Lightly grease and line a 20cm round cake pan. Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta. Whip ... Continue reading ...
Posted by Bake Club on Friday, December 24, 2010,
In :
cookies
 I made these GF cookies for our Bake Club meet. The recipe is from my friend Sarah, via Ray McVinnie in the NZ Herald, thank you, and I used a technique from another recipe re heating up the egg whites. I bought bulk ground almonds from Davis Trading in Mt Wellington - very reasonable price for 1kg. I forgot to dust icing sugar on top. I think that's why they became sticky by the end of the day. But still tasted great. 1 c ground almonds (or hazelnuts. You can also finely chop instead of using... Continue reading ...
Posted by Bake Club on Thursday, December 23, 2010,
In :
small cakes
  We were very lucky to have pro chef and food writer Alessandra and her family join us at our second Bake Club meet. She made gorgeous calissons (marzipan-like ground almond bites), petit fours (sponge dipped in chocolate, topped with raspberries) and a super soft spongey frittata with homegrown zucchini and zucchini flowers. Step-by-step pics and more info on her blog here. Yep, she definitely deserved her Bake Club badge! Bake Club is going through a gluten free phase at the moment so we real... Continue reading ...
Posted by Bake Club on Wednesday, December 22, 2010,
In :
big cakes
 What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious. Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'
500g rhubarb 300g caste... Continue reading ...
Posted by Bake Club on Wednesday, December 15, 2010,
In :
big cakes
 Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying
attention to quantities. Made it crunchier than I would have liked.
This cake is a sort of Anglo-Italian amalgam. It
is a good marriage: the flavoursome grittiness of the polenta and tender
rubble of ground almonds provide so much better a foil for the wholly
desirable dampness of the drizzle than does the usual flour. If you were
to try to ima... Continue reading ...
Posted by Bake Club on Monday, December 6, 2010,
In :
small cakes
I had the extreme pleasure of tasting Ginny's macarons and they were the BEST I've ever had in NZ.! Bravo! I even thought they were better than the ones I had in Zurich in 2008 (the real deal pictured on my lap below).  They are gluten free too so I'll be making some soon. Ginny adds some notes to the recipe.
about 20 macarons
110 grams powdered sugar
60 grams ground almonds
2 egg whites ( 60 grams)
40 grams sugar
5 basil leaves, finely chopped
lime zest from 1 lime
Basil Lim... Continue reading ...
Posted by Bake Club on Tuesday, October 5, 2010,
In :
big cakes
 Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France. Jordan says: "This
cake is perfect for a sophisticated dinner party or dignified morning
tea. In fact, it's perfect for any time of day because it's light and
not too sweet. It contains whole orang... Continue reading ...
Posted by Bake Club on Wednesday, September 8, 2010,
In :
cookies
Ruth brought these tasty little numbers into work -
what a treat. AND she personally shelled the walnuts herself! 2/3 cup of sugar
½ cup of vegetable oil
1 tablespoon of grated orange peel (I change ingredients depending on what’s
available – favourites are dates,
walnuts, almonds, apricots)
1 ½ teaspoons of vanilla
2 medium eggs
2 ½ cups of all-purpose flour
1 teaspoon ...
Posted by Bake Club on Saturday, August 7, 2010,
In :
big cakes
 6 eggs 3/4 c sugar 1 tsp salt 1 1/2 c almond meal 1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder) Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour. We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there! Continue reading ...
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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
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