Easy chocolate mendiants

December 15, 2017

Last year I made my own chocolate for mendiants. This Christmas I'm doing the cheat's version - just melted Whittaker's chocolate with colourful toppings. I've used pistachios, macadamias, toasted flaked almonds, toasted coconut, gojis, cranberries, blueberries, mango and pretzels. Any dried fruit or nut will do. You can spoon circles of chocolate onto trays lined with baking paper or just spoon into mini muffin tins, and top with your extras.
Super easy gifts to make.
 

Cinnamon buns

December 14, 2017

These buns don't require rising time. An easy vegan recipe if you're that way inclined. Adapted from The Happy Herbivore by Lindsay S Nixon (BenBella Books, 2011).

3/4 c non-dairy milk (I used rice)
2 1/2 tsp dried yeast
3 c flour (I used organic spelt)
1 tbsp baking powder
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 c vegetable oil
4 tbsp brown sugar
2 tbsp raisin if desired
For drizzling mix together:
3/4 c icing sugar
2 tbsp non-dairy milk

Preheat the oven to 180C. Grease a 20cm round spring-for...
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Chocolate sponge

December 12, 2017

Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper a...
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Cinnamon swirl ice cream

December 11, 2017

I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in...
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Hazelnut chocolate fudge bars

November 30, 2017

Why are hazelnuts so expensive? I love these lil' nuts but I only buy them for special occasion bakes. Or nonbakes as the case may be. These fudgy bars start melting as soon as they're out of the freezer but I'm gonna attempt to take some on a flight to Wellington tomorrow for our vegan friends - wish me luck!
This recipe is adapted from Vladia Cobrdova's A Whole New Way to Eat (Murdoch Books, 2017). She adds fresh ginger to hers, caramelised with honey. I did a cheat's version and just used o...
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Chocolate marmalade cake

November 29, 2017

Another one from Scandilicious Baking (Saltyard Books, 2012) by Signe Johansen. The chocolatey jaffa flavour is rather yummy!

200g spelt flour
50g ground almonds
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 eggs, lightly beaten
250ml brown rice syrup
2 tbsp yoghurt
1 tsp vanilla extract
50g cocoa powder
2 tbsp espresso coffee
200g orange marmalade
juice and zest of 1 large orange
100g butter, melted
75 g dark chocolate, chopped (orange-flavoured if desired)

Preheat the oven to 180C. L...


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Caramel almond-topped sponge

November 29, 2017



In Signe Johansen's Scandilicious Baking (Saltyard Books, 2012) she calls this toscakaka, It's one of Scandinavia's most beloved cakes, possibly named after Puccini's Tosca or the almond cakes found in Tuscany. It's a flattish sponge but given an extra special caramelised almond topping - tu meke!

Sponge
3 eggs
150g caster sugar
1/2 tsp vanilla
150g flour
1 tsp baking powder
1/4 tsp sea salt
75g butter, melted
75ml buttermilk or yoghurt (or milk soured with 1/2 tsp lemon juice or acv)

Praline
125g but...


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Plaited loaf

November 17, 2017

The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in t...
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Marmalade cake

November 11, 2017

We received some lovely grapefruit marmalade so I decided to use some in a cake. A quick recipe that doesn't involve creaming and it turned out moist and tangy.
225g flour
1 tsp baking powder
pinch salt
115g butter (I used Olivani this time)
85 g sugar (I used brown)
1 tsp orange rind
2 eggs, beaten
3 heaped tbsp marmalade
2 tbsp milk (I used rice)

Preheat oven to 170C. Line a loaf tin with baking paper.
Mix flour, baking powder and salt in a bowl. Rub in butter till it resembles breadcrumbs. Mix in sug...
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Sweet buns

November 8, 2017

This is from Gino D'Acampo - pizzicotti rolls from his hometown Torre del greco. It's like a brioche bun, fluffy and buttery. This baked in 20 min but I should have checked it before, as it's gone a little brown. I was too engrossed decluttering upstairs...

450g flour
1 tsp salt
4 tbsp caster sugar
10g dried yeast
150g melted butter, plus more for brushing
120ml milk, warm
3 medium eggs, slightly beaten

1. Mix flour, salt, sugar and yeast in a bowl. Pour in butter and milk and mix together. Cover ...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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CAKE — THE FINAL FRONTIER

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