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...


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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...


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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...
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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...
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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 ...
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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...
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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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