Browsing Archive: August, 2022

Lemon sorbet

Posted by Bake Club on Wednesday, August 31, 2022, In : desserts 

I didn't think making sorbet would be this easy. But it is. So try it.

1 c caster sugar
2 1/4 c water
1 1/4 c lemon juice (6-8 lemons)
Rind from 3 lemons
2 egg whites
2 Tbsp limoncello (optional)

Put the sugar and water in a saucepan and stir over medium heat until sugar has melted. Add lemon rind and simmer for 15 mins. Remove rind and stir in liquer if using. Pour mixture into a shallow airtight container and freeze for about 2 hours until mushy. Remove from the freezer and stir.
Whisk the egg whit...
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Mexican spice cookies

Posted by Bake Club on Sunday, August 14, 2022, In : cookies 

You know chilli and chocolate go so well together. This soft batter can be made two ways: as cookies or brownies. Why not do both like I did?

2 c icing sugar
1/3 c cocoa powder
1/2 tsp each of ground cinnamon and allspice (or nutmeg and clove mix)
pinch cayenne pepper
1 c ground almonds
1/2 tsp sea salt
150 g dark chocolate chips/melts/pieces
1 egg
2 egg whites or 60 ml aquafaba
1 tsp vanilla extract

Preheat oven to 150C.
In a large bowl mix together the icing sugar, cocoa, spices, almonds, salt and choc...
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Ginger kiss slice

Posted by Bake Club on Friday, August 5, 2022, In : slices 

The ginger kisses you buy in the shops are quite firm morsels sandwiched with buttercream. But the ones you can make have a soft spring to their sponge, with freshly whipped zesty cream in every mouthful. This is from Ripe Recipes - A Third Helping (Beatnik, 2018). This deli in Auckland has a good rep for salads and baked delights.


1 1/2 c flour

1 tsp baking powder

3/4 tsp baking soda

2 tsp ground ginger

1/2 tsp ground cardamom

1/2 c brown sugar

100 g butter

3/4 c / 260 g brown rice syrup or golden s...


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Apricot loaf

Posted by Bake Club on Wednesday, August 3, 2022, In : big cakes 

Isn't life wonderfully aligned when you get a craving for something then the perfect recipe shows up on your culinary radar. Chelsea Winter loves a good old-fashioned apricot loaf as much as I do (Eat, Random House, 2017). By stewing the apricots first you get a soft fruity hit throughout, and the yoghurt lightens up the batter. Unsulphured apricots have been grown without chemicals and not preserved with sulphur dioxide. They are darker and sweeter than the cheaper sulphured apricots. This l...


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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.


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