Browsing Archive: February, 2021

Passionfruit coconut slice

Posted by Bake Club on Thursday, February 18, 2021, In : slices 

Is it a cake or is it a slice? It reminds me of a Louise cake/slice with a meringue-esque topping, but with a passionfruit tang.


Base:

120 g desiccated coconut 

100 g ground almonds

80 g flour of choice

4 Tbsp caster sugar

2 tsp baking powder

1/4 tsp salt

2 egg yolks, lightly beaten

½ cup passionfruit pulp (about 5 or 6 fruit), plus extra to drizzle 

1/3 c milk of choice

1 tsp vanilla extract


Topping:

2 egg whites

1/4 cup caster sugar

80 g desiccated coconut

50 g ground almonds

juice of 2 or 3 passionfruit (...


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Passionfruit & white chocolate lamingtons

Posted by Bake Club on Friday, February 12, 2021, In : small cakes 


What a joy when passionfruit are back in season. Even better when a family friend gives you a huge bag to scoff. Nothing beats it scooped straight out of the shell but I decided to flavour a sponge with these little beauties.

1 c flour

1 tsp baking powder

3/4 c desiccated coconut

1/2 c sour cream or yoghurt

1/2 c passionfruit pulp
125g butter, softened

125g caster sugar

2 eggs

1 tsp vanilla extract


Ganache coating:
500g icing sugar

3/4 c milk of choice (I used coconut)

200g white chocolate, chopped

juice f...


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Cheese scones

Posted by Bake Club on Monday, February 8, 2021, In : savoury 


The key to scones is to have the butter cold and not to overmix the dough, so have all your ingredients ready and your oven hot. 

Makes 10-12

1 3/4 c flour 
1 tbsp b soda
1/2 tsp salt 
100g cold butter, cut into small cubes or grated
1/2 c grated cheese
1/2 c yoghurt
2 tsp honey

Topping
1/4 c chopped parsley
2 cloves chopped garlic 
2 tbsp melted butter

Preheat oven to 220C. Grease and flour a baking tray. 
Make the topping first by mixing all the ingredients together in a small bowl. 
In a large bowl sift ...

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Red wine chocolate ganache cake

Posted by Bake Club on Friday, February 5, 2021, In : big cakes 

When we were gifted a bottle of red wine, I managed to sip a thimbleful and my husband had half a glass. What to do next? Use it in cooking, of course. In the last week I've poured a few swigs into lentil casseroles, bean stews, tomato sauce, macerated peaches (my favourite) and this rich chocolate ganache cake.

1 1/4 c flour (I used wholemeal spelt)
1 tsp baking powder
1/3 c cocoa powder
1/2 tsp salt
115g melted butter or non-dairy spread or coconut oil
1 c granulated sugar (I used coconut)
1 egg
1 ...
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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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