Browsing Archive: November, 2020

Baked cheesecake

Posted by Bake Club on Wednesday, November 25, 2020, In : desserts 

I’ve been googling recipes that use lemon curd, since I made a huge jar of it (sugar free). I thought a cheesecake would taste nice slathered in curd – and it did!

Base:

2 c crushed biscuits (eg digestives, malt, gingernuts, bran)

3 tbsp melted butter

pinch salt

Filling:

500g cream cheese

1 c granulated sugar

1 tsp vanilla extract

pinch salt

2 eggs, separated

1 tbsp sugar

1-2 c lemon curd

Preheat oven to 165C. Line a 20cm springform cake tin and grease the sides. Wrap the bottom and sides of the tin i...


Continue reading ...
 

Afghan biscuits aka chocolate roughs

Posted by Bake Club on Thursday, November 12, 2020, In : cookies 


The etymology of these classic New Zealand cookies may be considered controversial in these modern times, so much so that Griffins renamed them 'roughs' in their packaging. Either way, they're still a yummy chocolate biscuit with added crunch from cornflakes. I added cocoa rice puffs too. I made a double batch for World Kindness Day to give to our daughter's teachers and classmates. In lieu of the traditional chocolate icing and walnut topping I opted for chocolate ganache and a single silver...


Continue reading ...
 

Lemon curd bundt cake

Posted by Bake Club on Thursday, November 12, 2020, In : big cakes 

Coconut sugar gives this cake its dark caramel colour but it has a lemon zing from my homemade sugar-free lemon curd. Recipe is here.

2 3/4 c flour (I used a mix of white and wholemeal spelt. You can use gluten-free flour)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 c granulated sugar (I used ground coconut sugar)
85 g butter or non-dairy spread
1/3 c neutral oil (I used rice bran)
2 large eggs
1/2 tsp vanilla extract
1 generous cup lemon curd
1 tbsp lemon zest
1 cup milk of choice or butt...
Continue reading ...
 

Date & walnut loaf

Posted by Bake Club on Tuesday, November 3, 2020, In : big cakes 

This is a classic English teabread, a firm cake full of flavour. Perfect with a cuppa, naturally. It's from the UK National Trust's Cakes: Bakes & Biscuits (2016). It's a lovely book of traditional British recipes such as Bakewell tarts, Cornish splits, Bath buns and curd tarts. Spiced date and walnut loaf comes from Cornwall dating back to the 17th century when spices from the Orient came into Cornish ports. It is very satisfying buttering a thick slice of spiced cake bursting with dates and...
Continue reading ...
 

Ginger citrus shortbread

Posted by Bake Club on Monday, November 2, 2020, In : cookies 

If you need to, any recipe can be made dairy and gluten free. In this case, it's easy shortbread that can be done in the food processor, adapted from Bluebells Cakery (Random House, 2013) by Karla Goodwin.

2 1/3 c + 1 tbsp flour (I used a GF mix)
1/3 c cornflour
250g butter or non-dairy spread (I used Olivani)
1/2 c + 1 tbsp caster sugar, plus extra for sprinkling
2/3 g crystallised ginger, finely chopped
zest of 1 lemon
zest of 1 orange

Sift flours together in a large bowl or food processor. Rub in ...
Continue reading ...
 

Ghost vanilla biscuits

Posted by Bake Club on Monday, November 2, 2020, In : cookies 

I refuse to buy sweets for trick or treaters on Halloween night so I make something instead. This year was ghost biscuits from a very simple recipe from Marian Keyes' Saved by Cake (Penguin, 2012).

200g butter or non-dairy spread
200g caster sugar (or any fine granulated sugar)
2 tsp vanilla paste or extract or 1 vanilla pod
1 egg
400g flour of choice

Icing:
300g icing sugar
lemon juice 

giant black cachous

In a large bowl beat the butter and sugar together until pale and fluffy. Mix in vanilla and egg...
Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola