Browsing Archive: July, 2022

White chocolate cranberry fudge

Posted by Bake Club on Sunday, July 31, 2022, In : sweets 

It's the simplest of recipes for a good-looking sugar hit. The cranberry and brazil nut combo elevates the milky bar to new heights. Chelsea Winter made double this recipe but using one block of chocolate was enough for me.


250 g white chocolate, chopped (I used Whittaker's)

50 ml cream

1 Tbsp butter

1/2 c chopped cranberries

1/2 chopped Brazil nuts (or nuts of choice - macadamias would be my second choice)

zest of 1 lemon

1 Tbsp lemon juice

1 tsp flaky sea salt


Line a loaf tin with baking paper or cl...


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Chai melting moments

Posted by Bake Club on Wednesday, July 27, 2022, In : cookies 


Spice up your melting moments with chai flavours. Another easy recipe from Ripe Deli. I make my own chai spice mix to keep on hand for tea or flavouring cakes, muffins, porridge. Just mix a Tbsp of each spice and store in an airtight jar.


Makes 15 sandwiched biscuits

1 c flour

1 c cornflour

1/2 tsp baking powder

2 tsp chai spice (mix of cinnamon, cardamom, ginger, black pepper, nutmeg, mixed spice)

200 g softened butter

100 g icing sugar

1 tsp vanilla extract

1 Tbsp milk, optional


Icing:

80 g softened b...


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No knead seed bread

Posted by Bake Club on Tuesday, July 26, 2022, In : bread 


This bread recipe couldn't be easier with absolutely no kneading whatsoever. The Ripe Deli recipe includes lots of nutritious seeds and enriching molasses as well.


Yeast starter

150 ml warm water

1 Tbsp dry yeast

1/2 tsp sugar

1/2 tsp flour


Bread:

1 1/2 c flour

1 1/2 c wholemeal flour

2 Tbsp sesame seeds

1/4 c sunflower seeds

1/4 c pumpkin seeds (reserve 1 Tbsp for topping)

2 Tbsp ground flaxseed or LSA mix

1 1/2 tsp salt

325 ml water

1 Tbsp molasses

1 1/2 Tbsp olive oil


Line a loaf tin with baking paper.

Mix ...


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Lemon almond polenta cake

Posted by Bake Club on Thursday, July 7, 2022, In : big cakes 

A truly lemony lemon cake achieved by boiling whole lemons until soft.


2 lemons

140 g butter, softened

3 eggs

250 g sugar

200 g ground almonds

175 g fine polenta

1 tsp baking powder


For the drizzle:

140 g sugar

juice of 1 lemon


Put the lemons in a small saucepan and cover with cold water. Bring to the boil, drain, cover with more cold water, then simmer for about an hour until the lemons are soft. Top up with water if needed. Drain the lemons and when cooled, halve them, remove the pips and blitz in a f...


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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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