Browsing Archive: October, 2019

Chocolate mud brownies

Posted by Bake Club on Sunday, October 27, 2019, In : slices 

You can make this batter into brownies, cakes, muffins - whatever suits your occasion. I usually go for a square or rectangle tin so it's easier to cut for lunch boxes or to serve many people. The best thing is that the food processor does all the work. Thanks Rachel Khoo for a winning free-from recipe from The Little Swedish Kitchen (Michael Joseph, 2018).

250g pitted dates
90ml hot espresso coffee
80g ground flaxseed
180ml vegetable oil
1 x 400g can black beans, drained (reserve 1/2 c of the liq...


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Lemon drizzle cake

Posted by Bake Club on Friday, October 25, 2019, In : big cakes 

This is a light, gluten-free, sugar-free cake with a gooey sauce.

3 eggs, separated
1/2 c milk of choice
1/3 c vegetable oil
juice and zest of 2 lemons (reserve 1 tbsp juice for drizzle)
1/3 c rice syrup
1 tsp vanilla extract
1 c ground almonds
1/4 c coconut flour
1 tsp baking powder
1/2 tsp baking soda

Drizzle:
1/2 c coconut milk
1/4 c rice syrup
1 tbsp lemon juice

Preheat oven to 160C. Line a cake tin with baking paper.
In a large bowl whisk egg yolks, milk, oil, juice and zest, rice syrup and vanilla unti...
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Chocolate cornflake slice

Posted by Bake Club on Tuesday, October 15, 2019, In : slices 

A super easy slice to rustle up in less than 30 minutes.

1 c flour of choice (I used spelt)
1 c cornflakes
1 c desiccated coconut
2 tbsp cocoa
3/4 c sugar of choice (brown or coconut are good)
150g butter or non-dairy spread, melted

Icing:
1 c icing sugar
2 tbsp cocoa 
2-3 tbsp milk of choice
sprinkles

Preheat oven to 180C. Line a brownie tin with baking paper, leaving overhang on the sides.
Combine all the ingredients in a bowl. Press evenly into tin and bake for about 25 min until cooked through and you...
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Apple cheese caraway scones

Posted by Bake Club on Sunday, October 13, 2019, In : savoury 


This is an intriguing recipe by Malika Ameen from Sweet Sugar, Sultry Spice (Roost Books, 2016). After reading the ingredients I really wanted taste these flavours together. It's mostly a savoury bite but with a sugary crust. I bought dried apples specially but I think chunks of fresh apple would be fine too.

1 1/4 c flour (I used spelt)
1/2 c oat flour (I ground oats in a coffee grinder)
3 tbsp granulated sugar
1 1 /2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
115g cold butter, cut into 1cm...

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Golden semolina friands

Posted by Bake Club on Thursday, October 10, 2019, In : small cakes 

These yummy and sunny little bites are made with some unusual ingredients. I'm really enjoying exploring the flavours in Sweet Sugar, Sultry Spice by Malika Ameen (Roost Boos, 2015). She mixes and matches all sorts of exotic spices in her recipes.

Makes 12 friands or 24 minis
2 tbsp cold tahini
3/4 c granulated sugar
2 tsp black sesame seeds
1/4 tsp sea salt
115g butter
1/4 tsp turmeric
1 c fine semolina
1/2 c flour
1/2 tsp baking powder
3/4 c milk
2 tbsp water
1/4 tsp vanilla extract
1/4 c golden...


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Kardemummakaka (cardamom cake)

Posted by Bake Club on Wednesday, October 9, 2019, In : big cakes 


Swedes love cardamom in their baking and this recipe is a typical fika treat. You can use whole cardamom seeds that have been crushed if you don't mind little crunchy bits in your cake, or ground cardamom if you prefer a smooth sponge.

150g butter
3 egg yolks, room temperature
1/4 c brown sugar
3/4 c flour
4 tsp crushed cardamom seeds or 2 tsp ground cardamom
3 tbsp lemon juice
1/4 tsp salt
3 egg whites
3/4 c natural cane sugar

Extras if desired:
2 tbsp jam
whipped cream


Preheat oben to 175C. Grease and f...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

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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