Posted by Bake Club on Monday, May 14, 2012,
In :
cookies
 These cookies feature on the cover of May's Healthy Food Guide. 100g reduced-fat spread (I used regular butter) 75g caster sugar 1 lemon, zest finely grated 2 egg yolks 1 cup flouro (I used gluten free) 1/2 cup polenta 4 Tbs icing sugar Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an... Continue reading ...
Posted by Bake Club on Sunday, April 8, 2012,
In :
bread
 Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success. Recipe from April's Mindfood 750g plain flour 1/3 c caster sugar (I just used s... Continue reading ...
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 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 :
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, September 10, 2011,
In :
big cakes
This is easy and guaranteed to impress everyone.
Preheat oven to 170 C. Into a blender goes:
¾ c sugar
2 eggs
1 c plain yoghurt
¾ c oil
zest of 2 or 3 lemons
2 c self-raising flour (or 1 c ground almonds, 1 c
semolina, 1 Tbs baking powder)
Blend until mixed. Pour into greased baking tin and
bake for 45-60 mins until cooked through.
While cake is cooling, make a syrup by heating up in a
pan the juice of 2 lemons and ¼ c sugar. Poke some holes on top of the ca... Continue reading ...
Posted by Bake Club on Thursday, June 2, 2011,
In :
desserts
For our housewarming Mama Chan made these gorgeous meringue
bites. I assembled them and topped them with raspberries from her garden. 
4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.
Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice
Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain
and cool before putting into fridge to set.
Continue reading ...
Posted by Bake Club on Friday, March 25, 2011,
In :
desserts
 I have wonderful memories of this when I was a child, when we called it wang wang pie. Pastry; 2 c plain flour, 1/4 tsp salt, cold water Sift flour and salt, cut in butter and mix until a stiff dough. Put in fridge. Filling, mix together in saucepan over gentle heat for 5-10 mins: 1/4 c cornflour 2 Tb custard powder (optional) 3/4 c sugar 2 tsp lemon rind 1/4 c lemon juice 3 egg yolks 1 Tb butter Meringue, beat together: 1/4 c caster sugar 1/4 tsp vanilla 3 egg whites Roll out pastry, line 20cm flan tin. Cov... 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 Tuesday, December 28, 2010,
In :
small cakes
 Here they are, my first attempt at the fancy French macarons. They look pretty rustic with their cracked surfaces. I didn't have time to leave them for 20 mins before baking, hence the crackling, but you know what - I like this look. And it didn't affect the taste, it was still an intense sugary buttery mouthful. I followed the same recipe as Ginny used except I used lemon instead of lime and only put basil in the filling. Not as tangy but I still have plenty of ground almonds so will be mak... 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, November 29, 2010,
In :
small cakes
This recipe used lemon curd to make
butterfly cupcakes but Mama Chan just used strawberries in season and whipped
cream.
125g soft butter, chopped
1 tsp grated lemon rind
¾ c caster sugar
2 eggs
1 ½ c self-raising flour
½ c milk
Line 24 patty pan trays with paper patty
cases. Mama Chan got some real cute ones with animals from the $3 Japan shop in Queen St.
Combine butter, rind, sugar, eggs, flour
and milk and beat with electric mixer.
Divide mixture among the patty... Continue reading ...
Posted by Bake Club on Tuesday, November 23, 2010,
In :
desserts
This looks like a beauty, Ginny - dark, smooth and most certainly tasty.
Ingredients
- 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
- 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
-
1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zes...
Continue reading ...
Posted by Bake Club on Friday, November 19, 2010,
In :
small cakes
Ginny admits: "I just used a bought puff pastry which is cheating, but hey, who
as the time... it was still nice. and I only made half the filling. left
over as custard it was really good! nice and lemony..." filling:
2 1/4 cups milk 1 1/2 Tbsp flour 1 Tbsp cornflour 4 egg yolks 1/2c caster sugar 2 strips of lemon rind (thick) whisk 1/4 c milk, flours and egg yolks until smooth combine sugar, lemon rind and 1/4 c of water in a pan and sir over low heat til sugar dissolves, then bring to the boil.... Continue reading ...
Posted by Bake Club on Monday, October 11, 2010,
In :
cookies
 300g butter, softened 1/2 c icing sugar 1 c cornflour 2 c flour Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour. Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork. Bake for 30-35 mins. Make lemon icing by mixing 1 Tb soft butter, 1 c ... Continue reading ...
Posted by Bake Club on Thursday, September 23, 2010,
In :
slices
Ginny insists this wasn't her best batch and her tin was too small, but it looks pretty good to us.
8 ounces unsalted butter, softened
2 1/2 ounces icing sugar
9 ounces plain flour
14 ounces granulated sugar
4 medium eggs, beaten together
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
6 tablespoons lemon juice, strained
Confectioner’s sugar for dusting
1 Put the softened butte... Continue reading ...
Posted by Bake Club on Monday, September 20, 2010,
In :
small cakes
 I started out with a Genoese sponge by Alessandra Zecchini from her book Sweet As. Then used the Edmonds recipe for the chocolate icing. I halved this recipe for the lamington sponge. 5 eggs, separated 140g sugar grated lemon zest 120g flour (I used a bought gluten-free flour mix) 50g butter, melted Preheat oven to 180C. Line base of 23 cm baking tin with baking paper, then grease and flour sides of tin. Partly fill a small saucepan with hot water and set over medium heat. Set bowl over the simmering... Continue reading ...
Posted by Bake Club on Thursday, September 16, 2010,
In :
desserts
 1 c self raising flour 1/2 c caster sugar 2 T lemon zest 45 g butter 1/2 c milk 1 tsp vanilla extract 2 T extra sugar 1/4 lemon juice 1/2 c boiling water Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min... Continue reading ...
Posted by Bake Club on Tuesday, September 7, 2010,
In :
big cakes
 zest and juice of 2 lemons 250 g butter 1 1/2 c castor sugar 6 eggs 1/4 self raising flour 2 c plain flour 3/4 c sour cream Cream butter, sugar and zest. Beat in eggs one at a time. Stir in sifted dry ingreds alternatively with sour cream and lemon juice. Pour into greased 23cm round cake tin. Bake at 150C for 1 1/4 hours (a little less if it's a ring tin). To serve dust with icing sugar. Serve with cream and/or yoghurt. Recipe from cousin Suzanne many years ago. Mama Chan also made a gluten free versio... Continue reading ...
Posted by Andrea on Sunday, August 15, 2010,
In :
small cakes
Elodie enjoys her first muffin!
an easy muffin recipe for tired mums and dads ...
makes 6 large, or 12 small
place baby in highchair with plastic baking things to play with
have a coffee
THEN
in one bowl combine:
1 cup wholemeal flour
1 cup rice flour
half tsp baking soda
1 tsp baking powder
half tsp salt
in another bowl combine:
half tsp grated lemon rind
a quarter cup raw sugar
4 tsp melted butter (or oil)
3/4 cup milk (or ricemilk or soy)
1 egg
3 TBS lemon juice
chopped hazlenuts
small slices/chunks apple, b... Continue reading ...
Posted by Bake Club on Sunday, August 8, 2010,
In :
big cakes
 This recipe is for two square tin cakes, with lined sides and bottom. Soak in 1 1/2 c of brandy overnight: 2 kg fruit mince red and green cherries zest of 4 lemons 3 T golden syrup 3 T marmalade 3 tsp vanilla 500g butter 1 1/2 c brown sugar 4 1/2 c flour 9 eggs 3 tsp baking powder 3 tsp mixed spice Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins. Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins. Bake for half hour... 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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