Browsing Archive: July, 2019

Spiced honey cake

Posted by Bake Club on Tuesday, July 23, 2019, In : big cakes 

This is an easy one-bowl mix - you can veganise it too.

75g butter or non-dairy spread

1/2 c honey

1/3 c unrefined sugar

75g water

1 egg or 1 tbsp flaxseed mixed with 3 tbsp water

1 1/2 c flour (I used wholemeal spelt)

1 tsp baking soda

3 tsp ground ginger

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 160C. Line a loaf tine with baking paper.

Melt the butter, honey, sugar and water in a medium saucepan.

Add rest of ingredi...

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Jam & coconut thumbprints

Posted by Bake Club on Thursday, July 18, 2019, In : cookies 

Good ol' jam thumbprints! I think a lemon curd would also work well in the biscuit.

115g butter or non-dairy spread, softened
1/4 c coconut sugar or rapadura
1 egg, separated
1 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1/4 tsp almond extract
1 c flour (I sued spelt)
1/2 c desiccated coconut
1/2 tsp baking powder
pinch salt
3/4 c desiccated coconut for coating
2 tbsp jam

Cream the butter and sugar in a bowl. Mix in egg yolk, orange juice and zest, and extracts. Sift in flour,...

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Orange spelt biscuits

Posted by Bake Club on Monday, July 15, 2019, In : cookies 

A healthyish biscuit!

50g rolled oats
250g wholemeal spelt flour
1 tsp baking powder
juice and grated zest of 1 orange
60ml extra virgin olive oil
50g unrefined sugar (I used coconut)
2 tbsp honey
pinch salt

150g icing sugar
1 tbsp orange juice
1 tbsp orange zest

Grind oats in a coffee grinder or food processor until fine. Mix with flour and baking powder in a large bowl.

In a separate bowl whisk together orange juice and zest, oil, sugar, honey and salt. Pour into flour bowl and mix unti...

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Dutch apple cake

Posted by Bake Club on Thursday, July 11, 2019, In : big cakes 

This is a lovely moist cake with a hint of cinnamon - I've eaten it for breakfast, dessert and many times in between! Perfectly fine served at room temperature but extra nice served warm with yoghurt or cream.

100g softened butter or non-dairy spread
3/4 c brown sugar (ground coconut or rapadura sugar also good)
1 egg
1 tsp vanilla extract
1 1/2 c flour (I used white and wholemeal spelt)
1 1/2 tsp baking powder
1/2 tsp cinnamon
3/4 c milk (I used rice)
3 medium or 4 small cooking apples, peele...

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Date & hazelnut pinwheels

Posted by Bake Club on Sunday, July 7, 2019, In : cookies 

A fancy-looking biscuit! You can use any nuts you prefer for this recipe - pecans, pistachios, almonds, walnuts, whatever you have handy.

Makes 60
1 1/3 c pitted dates, cut into pieces
1/2 c water
1/2 c toasted hazelnuts, finely chopped

115g butter or non-dairy spread
1 c brown sugar (or coconut or rapadura)
1 egg
1 egg yolk
1 tsp vanilla extract
2 c flour
1/2 tsp baking soda
pinch salt

Make the filling by putting the dates and water in a saucepan on medium heat. Bring to a simm...

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Banana caramel cake with cream cheese icing

Posted by Bake Club on Friday, July 5, 2019, In : big cakes 

What makes this banana cake special? Coconut cream caramel in the middle and cream cheese icing on top!

Caramel sauce:
1 c coconut cream or milk
3/4 c unrefined sugar (coconut, rapadura or brown)
pinch sea salt

125 g butter or non-dairy spread
3/4 c unrefined sugar
1 egg
3 mashed bananas
2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda

50g softened butter or non-dairy spread
75g icing sugar
1 c icing sugar
1/4 c chopped toasted walnuts (optional)

Make the caramel sauce by...

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Bonfire cracklers

Posted by Bake Club on Tuesday, July 2, 2019, In : cookies 

What a great name for these delicious chocolate morsels with a hint of chilli. The recipe is from Miranda Gore Browne's Biscuit. You can make these without the chilli too and you could use almond flour instead of hazelnut.

Makes 30+
175g 70% dark chocolate (I use Whittaker's)
50g butter or non-dairy spread
1 tsp coffee essence (I didn't have any so used 1 tbsp strong espresso)
100g toasted hazelnuts
175g flour (I used spelt)
1/4 tsp salt
1 tsp chilli powder or flakes, finely chopped
1/4 tsp cinnamon
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EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.

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