Browsing Archive: March, 2020

Sticky chocolate-topped sponge

Posted by Bake Club on Tuesday, March 31, 2020, In : big cakes 

This is a decadent way to elevate your average vanilla sponge. It's from How to Hygge by Signe Johansen (Bluebird, 2016). She was inspired by the Scandinavian classics of dream cake topped with coconut caramel and toscakake (cake topped with almond caramel). The dark chocolate topping is a dramatic, and tasty, contrast to the light sponge.

3 eggs

175g golden caster sugar

1 tsp vanilla extract

100g butter, melted

100ml buttermilk (or normal milk mixed with 1 tsp lemon juice)

200g spelt flour

1 tsp ba...

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Chocolate ginger meringues

Posted by Bake Club on Friday, March 27, 2020, In : cookies 

We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165...
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Chocolate cake with Italian meringue buttercream

Posted by Bake Club on Monday, March 23, 2020, In : big cakes 

I knew my birthday today wasn't going to be about me. These are unprecedented times. Time to think about the future of humankind. But, determined to keep calm and carry on baking, I made this healthy chocolate cake and lavished it with Italian meringue buttercream, to celebrate my day of birth. I've always wanted to make a 3-tiered cake with this kind of buttercream. Novices take note, don't take your eyes off your sugar syrup! I burnt my first lot but tried again.

For the chocolate cake:
3 egg...
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White chocolate chip cookies

Posted by Bake Club on Wednesday, March 18, 2020, In : cookies 

With an hour to go before our 7-year-old daughter arrives back home with a play date (first boy from school!) I whipped up these white chocolate chip cookies. Add some fancy sprinkles and it's an afternoon delight!

Makes around 24 small or 18 large cookies

2 c flour (I used half white spelt and half wholemeal spelt, you can use GF flour if you like)

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 c sugar-free chocolate chips or drops, plus extra for topping

1/2 c fine coconut sugar or rapad...

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Almond rosewater cake

Posted by Bake Club on Tuesday, March 17, 2020, In : big cakes 

A very simple cake with a hint of rosewater, but it's just what your fika needs!

2 c ground almonds

1/2 c honey/maple syrup/rice syrup

1/3 c coconut oil or butter, softened
3 eggs

zest of 2 lemons

2 tbsp rose water

1 tsp baking soda

1/3 c flaked or chopped almonds

Preheat oven to 160C. Line a 20cm cake tin with baking paper.

Put all the ingredients except the flaked almonds in a bowl and mix well. Or blitz in a food processor.

Scrape batter into the cake tin and scatter almonds on top.

Bake for around 35...

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Chocolate almond biscotti

Posted by Bake Club on Sunday, March 15, 2020, In : cookies 

These chocolate biscotti have a coffee-tinged flavour - perfect with coffee!

1 1/2 c ground almonds

2 tbsp arrowroot or cornflour

3 tbsp cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp vanilla extract

1/3 c brown rice syrup or maple syrup

Preheat oven to 180C. Line a baking sheet with baking paper.

Mix all the dry ingredients in a bowl. Stir in vanilla and rice syrup until a firm dough forms.

Divide the dough into 2 equal portions. Shape each one into a log about 10cm long, 5cm high and 4cm wid...

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Chocolate marshmallow whoopie pies

Posted by Frances Chan on Wednesday, March 11, 2020, In : small cakes 

Whoopie pies are a wholly American invention and they are not such a phenomenon in New Zealand, hence I have never made them before until now. It combines features of a cookie, cake, pie and sandwich and the result is rather delicious. I cut back on the sugar and used sugar-free marshmallows too.

Makes 24-30 sandwiched pies

1 1/2 c flour

1/2 c cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

150g softened butter

3/4 c brown sugar ( I used a mix of brown sugar and stevia)

2 tsp vanilla extrac...

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Healthy millionaire's shortbread

Posted by Bake Club on Monday, March 2, 2020, In : slices 

The classic millionaire's shortbread usually involves sugar, butter, condensed milk, egg, golden syrup and sometimes cream. This version is free from refined sugar and dairy and can be gluten too.

Tastes amazing, with that mix of crunch, salty/sweet caramel and silky chocolate. I guarantee you'll be pleased you switched to a healthier version!

For the base:

200g flour of choice (I used spelt)

pinch salt

100g coconut oil, room temperature

50g cane sugar or stevia

For the caramel:

300g pitted dates


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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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