Showing category "big cakes" (Show all posts)

Chocolate orange marble cake

Posted by Bake Club on Wednesday, November 16, 2022, In : big cakes 


Ooh my favourite combo with dark chocolate - the classic jaffa. The flavours not only go well together but the mix of brown and orange is so groovy, baby. The addition of yoghurt ensures this cake stays moist.


Serves 10-12

225 g butter

3/4 c sugar

3 eggs

2 tsp vanilla extract

1 c yoghurt

1 3/4 c flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

2 Tbsp grated orange zest

1/2 tsp orange essence if desired

red and yellow food colouring 

30 g dark chocolate, melted


Syrup:

1/4 c sugar

2 Tbsp orange liqu...


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Lemon berry cake

Posted by Bake Club on Monday, October 31, 2022, In : big cakes 

This gluten-free cake is light and tangy thanks to whipping up the egg whites, a lemon curd filling and bursts of berry freshness throughout. It's from Little & Friday Every Meal (Penguin, 2016).  The cafe has grown a delicious reputation over the last few years.


160 g softened butter

3/4 c icing sugar

4 eggs, separated

1 tsp baking powder

2 c ground almonds

4 Tbsp lemon juice

zest from 4 lemons

pinch salt

1 c frozen berries (eg raspberries, blueberries)

1/2 c lemon curd

1/2 c mascarpone or whipped crea...


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Carrot cake with everything

Posted by Bake Club on Wednesday, October 26, 2022, In : big cakes 

There are no less than 9 recipes for carrot cake on Bake Club - it's a perennial favourite for sure. This one ticks all the boxes for vegetables, nuts, fresh fruit, dried fruit, spices, healthiness and it's a double decker - all topped with the essential cream cheese icing. It's from Allyson Gofton's The Baker's Companion (Penguin Random House, 2019).


4 eggs

2 c grated carrot

1 3/4 c caster sugar

1/2 c raisins, plumped up by soaking in water or liqueur for half an hour

1/2 c walnuts or pistachios

1...


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Double chocolate fudge cake

Posted by Bake Club on Monday, October 10, 2022, In : big cakes 

This one from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003) is a real doozy of indulgence. It's his favourite chocolate cake. We are lucky to have an excess of eggs thanks to our chickens so I went for it.


300 g dark chocolate (I use Whittaker's)

150 g butter

6 eggs

100 g sugar (I used ground coconut sugar, as I tend to do with dark cakes)


Ganache:

220 g dark chocolate

180 ml cream, chilled (you can use cow cream but I used coconut)


Preheat oven to 180c. Line the base and sides of a 20 cm ...


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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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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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Lemon olive oil poppy seed cake

Posted by Bake Club on Friday, June 10, 2022, In : big cakes 


A light and fluffy cake with added nutrition from a melange of seeds. I used poppy, black sesame and black chia but you can use whatever you have to hand. Thanks to Whole and Heavenly for the inspiration.


3 eggs

1 Tbsp lemon zest

1/4 c lemon juice

1 tsp vanilla extract

1 c granulated sugar

1 c extra virgin olive oil

1/2 milk

2 c flour (I used spelt)

1 Tbsp cornflour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 Tbsp black seeds (poppy, sesame, chia)


Drizzle:

1/2 c icing sugar

lemon juice

lemon zest...


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Genoise sponge with strawberry buttercream

Posted by Bake Club on Sunday, May 29, 2022, In : big cakes 

This was our 10-year-old's cake for her birthday party. Not content with just buttercream, she asked for a fondant wrap as well. Only for special occasions.

This is my second time making a Genoise. The single layer souffle cheesecake is here. So many eggs in this double layer! To use up the extra egg white I made mini meringue pretzels too.


6 eggs

1 egg yolk

3/4 c fine granulated sugar

1/4 tsp salt

3/4 c flour

1 Tbsp cornflour

4 Tbsp / 57 g melted butter

2 tsp vanilla extract (or a mix of vanilla and ...


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Red velvet cake with cream cheese icing

Posted by Frances Chan on Wednesday, May 25, 2022, In : big cakes 


Our daughter requested this for her 10th birthday family dinner. Red velvet cake is subtly flavoured with cocoa powder. I'm not too enamoured with the flavour myself, but I do love a bit of cream cheese icing.


3 c flour

1 tsp baking powder

2 Tbsp cocoa powder

1/2 tsp salt

115 g softened butter

2 c sugar

1 c vegetable oil

4 eggs, separated

1 Tbsp vanilla extract

1 tsp white vinegar

1-2 tsp red food colouring gel

1 c buttermilk (or milk mixed with yoghurt)


Icing:

450 g cream cheese, softened

170 g butter, sof...


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Souffle cheesecake with Genoise sponge

Posted by Bake Club on Tuesday, May 17, 2022, In : big cakes 


Now this is a fancy recipe with multiple stages by Rie in The Happy Home Baker (Marshall Cavendish, 2019). First you have to make a Genoise sponge, which was a first for me, then you bake the cheesecake on top in a bain marie. It uses 8 eggs so it really is a special occasion cake/dessert. Whoever you share it with will be mightily impressed.


Genoise sponge:

4 eggs

140 g granulated sugar

130 g flour

4 tsp milk

8 tsp oil

1/2 tsp vanilla extract


Preheat oven to 180C. Line a 20 cm tin with baking paper....


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Chocolate cake

Posted by Bake Club on Wednesday, May 4, 2022, In : big cakes 

I do love an easy chocolate cake that you don't need eggs for. Benjamina Ebuehi's recipe from A Good Day to Bake (Hardie Grant, 2022) is vegan and you can make it gluten-free and refined sugar-free too. I added swirls of jam or you could go to town with peanut butter, nuts or dried fruit.


1/2 tsp espresso powder

1 c hot water

1 1/2 c flour of choice

1 c granulated sugar of choice

1/3 c cocoa powder

1 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c neutral vegetable oil

1 Tbsp vinegar


Preheat ...


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Chocolate coconut marble cake

Posted by Bake Club on Thursday, March 31, 2022, In : big cakes 

I like the surprise element of a marble cake - never know what pattern you'll get!

2 c flour (I used gluten free and added 1/2 tsp xanthan gum)

1 1/2 tsp baking powder

1/2 tsp baking soda

110 g milk chocolate

140 g butter or dairy-free spread

1 c sugar

1/2 tsp sea salt

 3 eggs at room temperature

1 1/2 tsp vanilla extract

1/2 c coconut milk or cream

1/3 c desiccated or shredded coconut


Preheat oven to 160C. Line a loaf tin with baking paper.

In a small bowl whisk the flour, baking soda and baking powder t...


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Chocolate ganache cake

Posted by Bake Club on Wednesday, March 23, 2022, In : big cakes 



This decadent recipe is by Dorie Greenspan (Baking with Dorie, Houghton Mifflin Harcourt, 2021). She calls it her Lisbon Chocolate Cake, after tasting something similar at Lisbon's Landeau Chocolate cafe. She says the three layers are essential to make the whole - a fudgy brownie-like cake, a whipped moussey ganache and a cocoa dusting.


1/3 c / 28 g cocoa

1 1/2 Tbsp cornflour

1/4 tsp baking powder

1/4 tsp sea salt

113 g butter or dairy-free spread

142 g dark chocolate, chopped

1/2 c sugar

3 cold eggs...


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Brown sugar sponge with fruit

Posted by Frances Chan on Sunday, March 20, 2022, In : big cakes 


Another versatile recipe from Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). Just use whatever seasonal fruit you have on hand. I like a recipe that uses no more than 2 eggs. For some reason I find 3 or more eggcessive! You can use other sugars if you don't have soft brown. Ground coconut sugar will be delicious too. This cake is like a warm hug.


175 g butter or dairy-free spread, softened

150 g soft brown sugar

2 eggs

1 tsp vanilla paste

125 g ground almonds

175 g flour (I used...


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Miso maple cake

Posted by Frances Chan on Wednesday, March 16, 2022, In : big cakes 



Now this is something a bit different from the legendary Dorie Greenspan. The unusual savoury sweetness adds that je ne sais quoi.


1 3/4 c flour

1 3/4 tsp baking powder

1/4 tsp baking soda

3/4 c sugar

1/4 tsp sea salt

zest of orange, finely grated

113 g butter or non-dairy spread, softened

1/4 c miso

1/4 c maple syrup

2 eggs

1 1/2 tsp vanilla extract

1/3 c buttermilk (I used watered down yoghurt)

1/4 c apricot jam or marmalade

1 Tbsp water


Preheat oven to 180C. Line a loaf tin with baking paper.

In a medium ...


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Banana and rum cake

Posted by Bake Club on Friday, March 11, 2022, In : big cakes 

A banana cake with a bit of oomph. The rum doesn't make it too boozy so it's ok to serve to kids! It's from Guilt-free Baking by Gee Charman (Nourish, 2015).


2 eggs

3/4 c sugar (I used coconut)

1/3 c milk of choice

1 Tbsp vegetable oil

1 Tbsp vanilla extract

1/4 c apple puree

2 ripe bananas, mashed

1 banana, sliced

1 3/4 c plus 1 Tbsp flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp rum

2 Tbsp honey


Preheat oven to 180C. Line a 20 cm square tin with baking paper.


In a large bowl whisk the...


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Victoria sponge

Posted by Bake Club on Wednesday, March 9, 2022, In : big cakes 

I've made 3 sponges in the last 2 weeks. There's something very simple yet satisfying about a plain sponge embellished with jam and cream. I have not met anyone yet who didn't want a slice. Mary Berry's recipe is a classic and comes with a couple of great tips.


225 g non-dairy spread, softened (easier to work with than butter)

225 g sugar

4 eggs

225 g self-raising flour (or plain flour with 1 tsp baking powder)

1 tsp baking powder
To make a chocolate version, add 1/4 c cocoa


Filling:

1 c jam of choic...


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Rum and raisin cake

Posted by Bake Club on Tuesday, February 8, 2022, In : big cakes 

Inspired by the ice cream, I really wanted to make a rum-flavoured cake. This is adapted from Nigella's recipe, which uses applesauce. If you don't have applesauce you could use any mashed/stewed fruit or even yoghurt. I omitted her cocoa powder but I'm sure it would be just as nice with it too. Start preparing the cake the day before you want to make it, by soaking the raisins overnight.


1 c raisins

2/3 c rum (dark rum is preferred but white will work too)

120 g butter, softened

1 c sugar (I use...


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Cinnamon swirl loaf

Posted by Bake Club on Friday, January 7, 2022, In : big cakes 


A plain teabread subtly flavoured with cinnamon is a simple baking joy.

2 c flour

1 c sugar

1 tsp baking soda

1/2 tsp salt

1 c buttermilk or yoghurt

1 egg

1/4 c neutral oil


Cinnamon sugar:

3 tsp cinnamon

1/2 c granulated sugar


Glaze:

1/4 c icing sugar

1Tbsp milk or lemon juice


Preheat oven to 180C. Line a loaf tin with baking paper.

In a small bowl whisk together the flour, sugar, baking soda and salt.

In a large bowl whisk together the buttermilk, egg and oil.

Stir the dry ingredients into the wet until just...


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Banana bread

Posted by Bake Club on Tuesday, January 4, 2022, In : big cakes 

This is similar to another banana bread recipe on Bake Club. The additional chocolate drops in this one adds nice melty surprises.

3 ripe bananas, mashed

1 c milk (I used rice)

1/2 c softened coconut oil or neutral oil

1 c coconut sugar

1 Tbsp vanilla extract

2 c flour (I used wholemeal spelt)

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 c chocolate drops. optional


Preheat oven to 190C. Line a loaf tin with baking paper.

In a large bowl whisk together the bananas, milk, oil, sugar and vanilla. ...


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Carrot cake cheesecake

Posted by Bake Club on Monday, January 3, 2022, In : big cakes 

One must have cream cheese icing with carrot cake, so why not bake the topping into the cake? This is from Jerrelle Guy's Black Girl Baking (Page Street, 2018).


1/3 c raisins

1 1/2 c flour (I used wholemeal spelt)

1 c almond meal

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp salt

3 pineapple rings

1/3 c neutral oil

1/2 c coconut sugar

2 tsp vanilla extract

2 large carrots, grated

1/4 c chopped toasted walnuts, optional


cheesecake layer:

250g cream cheese, softened

1/4 c granu...


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Berry swiss roll

Posted by Bake Club on Saturday, December 4, 2021, In : big cakes 

Thanks to Green Kitchen Stories for this sugar-free, gluten-free swiss roll with a hidden vegetable. Love the red. It's from Little Green Kitchen (Hardie Grant Books, 2019)


Berry chia jam:

4 dates, pitted

1/3 c water

2 c frozen berries

2 Tbsp chia seeds


Sponge:

10 pitted dates

4 eggs, separated

1/2 c milk of choice 

1 beetroot / 100 g, peeled if raw, or cooked

1 c almond flour

1/2 c desiccated coconut

2 Tbsp cornflour

1/2 tsp baking powder

pinch sea salt


Filling: 250 g mascarpone or whipped cream optional


Fir...


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Coconut cake with pineapple curd and coconut buttercream

Posted by Bake Club on Wednesday, November 24, 2021, In : big cakes 


This three-part cake celebrates tropical flavours, a nod to our Pacific neighbours. Buttercream is a real indulgence so I've offset it somewhat with a healthier butter-free cake. The curd can also be made dairy-free.


Curd:

400 g fresh pineapple or a can pineapple in juice

1/4 c / 4 Tbsp butter or non-dairy spread

1/4 c cornflour

1/4 c coconut cream or milk

1-3 Tbsp sugar, optional

few drops yellow food colouring


Make the curd first. Blitz the pineapple in a blender until smooth.

Melt the butter on a l...


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Chocolate pretzel cake

Posted by Bake Club on Tuesday, November 2, 2021, In : big cakes 

This is pure decadence from Donna Hay. I usually shy away from recipes that use more than 3 eggs but I was seduced by the funky aesthetic of this cake. It's basically a helluva chocolate and eggs, so you could use any flourless chocolate cake batter and add pretzels for prettiness. Nutritionally dubious but definitely enough tryptophan to give your serotonin levels a spike. Mine turned out a bit crumbly (I couldn't wait for it to be chilled), which lead me to eat it with flavour-absorbers suc...
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Carrot cake roll

Posted by Bake Club on Sunday, September 19, 2021, In : big cakes 


Carrot cake with a twist, a roll actually. This carrot Swiss roll brings the mighty combo of spicy carrot cake and cream cheese filling into every bite. Thanks to Denizen for the inspiration.

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 eggs
1/2 c sugar
2 Tbsp oil
1 tsp vanilla extract
2 c grated carrot (about 2 medium size)

Filling:
1 c icing sugar
250 g cream cheese
85 g softened butter
1 tsp vanilla extract

Preheat oven to 190C. Line a 25 cm x 38...
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Striped Swiss roll

Posted by Bake Club on Thursday, September 9, 2021, In : big cakes 

This is a little fiddly to make, but looks great! Takes your stock standard Swiss roll to a new level. You can get even fancier by dividing your batter into more colours. If your mixture gets too runny you can chill one colour of stripes in the fridge before you add the next one.

3 eggs

1/3 c caster sugar (I use organic golden)

1/3 c flour + 1/2 Tbsp hot water

1/4 c flour + 2 Tbsp cocoa powder + 1/2 Tbsp hot water + 1 Tbsp milk

2 piping bags or plastic bags


1 1/2 c whipped cream mixed with 1/2 c ja...


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Boiled chocolate cake with glaze

Posted by Bake Club on Friday, September 3, 2021, In : big cakes 


The 9-year-old wanted me to get back into the "chocolate zone" - so I dutifully obliged with the easy boiled chocolate cake and tzujed it up with a chocolate glaze. It uses one pot and minimum utensils.

125 g butter

1 c coconut sugar

1 c water or espresso coffee

2 Tbsp cocoa 

1 tsp vanilla extract

2 eggs

2 c flour (I used spelt)

1 tsp baking powder

1/2 tsp baking soda


Glaze:

200 g 70% dark chocolate

100 g butter

1/4 c liquid glucose

2 tsp vegetable oil


Preheat oven to 180C. Grease a bundt tin or line a 20cm...


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Cheesecake brownie or brownie cheesecake?

Posted by Bake Club on Saturday, August 14, 2021, In : big cakes 

Whatever you want to call it, this double-storey cake is a double-win. The tangy cheesecake layer melds so well with the rich, fudgey brownie. You can make this in a round or straight-sided tin, depending on what shaped pieces you prefer on the day. The coffee is optional but it adds a depth of flavour to the brownie.

Cheesecake:

250g cream cheese at room temperature

1/2 c yoghurt

1/2 c icing sugar

1 egg

1 tsp vanilla extract


Brownie:

250g dark chocolate

100g butter

1/2 c yoghurt

1 c sugar

1/3 c cocoa po...


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Vegan coffee cake with cashew cinnamon icing

Posted by Bake Club on Monday, June 7, 2021, In : big cakes 

Some people call 'coffee cake' any kind of cake that's served with coffee. But this is an actual coffee-flavoured cake that's made with wholefoods and is vegan to boot. Also easy to use gluten-free flour. The coconut sugar gives it a gorgeous dark caramel colour. It's a light, fluffy cake great with a cuppa, of course. It's from Deliciously Ella: A Plant-based Cookbook (Yellow Kite, 2018). 


3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholeme...


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Vegan chocolate cake with vanilla buttercream

Posted by Frances Chan on Sunday, May 30, 2021, In : big cakes 

Our birthday girl requested the usual for her cake again - chocolate with vanilla buttercream. So I made it gluten-free and vegan so all the kids in the 12-strong party could get stuck in! I increased the recipe by 50% to make a higher cake.

2 Tbsp apple cider vinegar
1 c plant-based milk (I used rice)
1 c coconut sugar
3/4 c organic golden sugar
2 c flour of choice
3/4 c cocoa powder
1 Tbsp baking powder
2 tsp baking soda
1 tsp sea salt
1/2 c + 2 tsp vegetable oil
2 tsp vanilla extract
1 Tbsp instant co...
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Apple Crumble Tea Cake

Posted by Bake Club on Tuesday, March 16, 2021, In : big cakes 


What's better than apple crumble? Apple crumble cake! This is a comforting recipe from Julie Le Clerc's Favourite Cakes (Penguin, 2011). It's a one-pot wonder too.


125g butter

1 c soft brown sugar

1 tsp baking soda

2 tsp cinnamon

2 apples, grated with skin on

1 c raisins

1 c milk

1 tsp vanilla extract

2 eggs

1 c rolled oats

1 1/2 c flour (I used white and wholemeal spelt)

3 tsp baking powder

icing sugar, to dust


Crumble:

100g butter, cubed

1 c flour

1/2 c sugar

1 tsp cinnamon


Preheat oven to 180C. Line a browni...


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Summer fruit yoghurt cake

Posted by Bake Club on Saturday, March 6, 2021, In : big cakes 

This is a simple but lovely vanilla yoghurty batter that can be made as a slab cake or round cake. Use whatever fruit you have available - even drained tinned fruit will work.


2 c flour (I used spelt)

2 tsp baking powder

1/2 tsp salt

1 c plain yoghurt

1/2 c milk of choice

110g butter, at room temperature

1 c sugar

2 tsp vanilla extract

2 tbsp vegetable oil

2 eggs, at room temperature

about 500g fruit chopped into small pieces (I used 2 nectarines and 2 peaches, you can use apricots, plums, halved strawb...


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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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Vegan banana cake

Posted by Bake Club on Tuesday, January 19, 2021, In : big cakes 

This recipe happens to be vegan but you can use any kind of milk, vinegar, sugar or flour on hand. Coconut sugar always gives a deep caramel colour to your cakes

1/2 c non-dairy milk (I used homemade almond)

1/2 tsp balsamic vinegar

2 c flour (I used wholemeal spelt)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c vegetable oil

1 c sugar (I used coconut)

3 large ripe bananas, mashed


Buttercream icing:

225 g dairy-free spread (such as Olivani)

3 c icing sugar

pinch salt

4 tbsp lemon juice


Preheat ov...


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Vegan vanilla cake

Posted by Bake Club on Monday, January 18, 2021, In : big cakes 

No eggs? No problem! This vegan cake can be made with pantry staples and turns out soft and fluffy. Thanks to https://www.thecuriouschickpea.com/ for the inspiration. You could fill the cake with whipped (coconut) cream and fresh fruit but I chose my go-to chocolate ganache this time with a jam spread for a subtle flavour hit.


2 1/4 c non-dairy milk (I used homemade almond)

1 1/2 tbsp apple cider vinegar

3 c and 2 tbsp flour (I used spelt)

1 1/2 c granulated sugar (I used organic cane)

1 tbsp baki...


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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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Brown butter banana cake with brown butter cream cheese icing

Posted by Bake Club on Saturday, October 24, 2020, In : big cakes 
 
I've always wanted to give brown butter a go, considering all the cheffy types love the flavour and believe it adds so much to sweet or savoury food. So I used it in this cake and frosting - rather excessive I thought but it makes an impressive cake! It's from Jill O'Connor's Cake, I Love You (Chronicle Books, 2017). The beurre noisette brings an extra depth of caramelness to the banana.

330g unsalted butter
3 c flour (I used spelt)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
4 eggs at ro...
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Gingerbread loaf

Posted by Bake Club on Monday, October 19, 2020, In : big cakes 

Do you ever get a craving for a thick slice of gingerbread slathered with butter? Oh, it must be just me! If you want a quick recipe, just chuck all these ingredients in a food processor and let electricity do all the work.

2 c flour (I used wholemeal)
3/4 c coconut sugar
2 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg or allspice
1 c buttermilk or yoghurt (mixed with a little water if it's very thick)
1/2 c molasses
115g butter or coconut oil, melted
2 eggs
2 tsp ...
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Black Forest gateau

Posted by Bake Club on Wednesday, September 16, 2020, In : big cakes 


Here's another excellent vegan chocolate cake (another one here) zhujed up with some cherries in the chocolate ganache. A 3-tiered cake means business! Thanks to Nadia Lim for the foolproof recipe. She says you can use any liquid but coffee gives more depth and richness to the cake.

2 1/2 c self-raising flour or plain flour with 3 1/2 tsp baking powder

3/4 c cocoa

1 1/2 c sugar (I used coconut)

1 tsp baking soda
pinch salt

2 c coffee, water or milk (I used decaffeinated coffee)

2 tsp vanilla extract...


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Vegan chocolate cake

Posted by Bake Club on Friday, July 10, 2020, In : big cakes 

A very similar riff to my go-to chocolate ganache cake. This recipe uses larger quantities so will easily fill 2 sponge tins and once you lavish with ganache it's makes a tall and impressive cake! Thanks to Fearne Cotton's Cook Happy Cook Healthy (Orion Publishing, 2016).

300g spelt flour
100g cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
150g coconut oil, melted
350g natural liquid sweetener (I used brown rice syrup, you can use maple or honey)
2 tsp vanilla extract
460ml no...
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Flourless chocolate orange cake

Posted by Bake Club on Sunday, June 21, 2020, In : big cakes 



This is a light yet fudgy chocolate cake that would work well in a brownie tin too. Ground almonds provide a lovely texture. I thought the orange flavour didn't come through strongly, so if you want more of an orangey jaffa vibe I'd add orange zest and some orange extract too.

1/3 c cocoa powder

1 tbsp vanilla extract

1/2 c freshly squeezed orange juice (blood oranges if you have them)

3 eggs

1 c coconut sugar

2/3 c olive oil

1 1/2 c almond flour (you can also grind raw almonds in a coffee grinder t...


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Healthy carrot cake

Posted by Bake Club on Saturday, June 20, 2020, In : big cakes 


I came across a great book called Natural Baking by Carolin Strothe and Sebastian Keitel (DK, 2019). They use seasonal fruit and vegetables, natural sweeteners and healthier flours in their bakes. I've made many carrot cakes before, but it was nice to include all these wholesome ingredients and feed a large playground playdate with 7 kids and 4 adults.


2 eggs

1/2 c natural liquid sweetener (I used a maple and rice syrup mix)

75ml mild vegetable oil

1/4 tsp black cardamom seeds (or 1/2 tsp ground ...


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Gingerbread bundt cake

Posted by Bake Club on Tuesday, May 26, 2020, In : big cakes 

I got myself a new tin! A silicone bundt actually. The cake slipped out the mould very nicely. It pays to still grease and flour silicone moulds, just to make sure. I decided to add a little surprise in the middle - stewed prunes. They contrast quite well with the gingery cake. They're completely optional, though. You can replace the butter with more oil if you like. This recipe browns the butter first for extra flavour.

Stewed prunes:

1 c prunes
1 c water
1/2 tsp cinnamon
1/2 tsp vanilla extract
C...

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Swiss meringue buttercream

Posted by Bake Club on Saturday, May 23, 2020, In : big cakes 

8 is such a cool cake shape to make! Just 2 round cakes with a slice off each end and pushed together. I made a sugar-free and dairy-free vegan chocolate ganache cake and vegan lemon cake and contrasted them with a decadent swiss meringue buttercream for our daughter's birthday. She couldn't resist licking the bowl.

This is a standard way to make swiss meringue buttercream. I've also read a reverse method where you cream the butter then add cooled egg white/sugar meringue. Maybe I'll try that ...


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Orange polenta cake with chocolate ganache

Posted by Bake Club on Wednesday, April 22, 2020, In : big cakes 

I fell asleep last night thinking of an orange polenta cake with chocolate ganache. I woke up this morning thinking of the same cake. Here is the physical manifestation of my craving! 

3 tbsp ground flaxseed mixed with 1/2 c water
1/2 c rice syrup (or maple or honey)
3/4 c olive oil
2 c ground almonds
1 c polenta
3 tsp baking powder
Zest and juice of 1 large orange
2 tsp orange extract or essence

Chocolate ganache:
1 can coconut cream or milk
250g dark chocolate (I use Whittaker’s 72%)

Orange jam or ma...

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Pear and pine nut sponge

Posted by Bake Club on Tuesday, April 14, 2020, In : big cakes 

This is a recipe from Gino d'Acampo's grandmother - a real throw-together recipe with in-season pears and Italian pine nuts that always warms the heart, especially served with whipped cream.


200g flour

1 tbsp baking powder

175g caster sugar

3 eggs

4 tsp vanilla extract

zest 1 lemon

130ml milk

80g pine nuts

100g softened butter2-3 ripe pears, peeled and cut into eighths


Preheat oven to 180C. Line a 23cm cake tin with baking paper.

Put flour, baking powder, sugar, eggs, vanilla and zest in a bowl. Pour in...


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Sticky chocolate-topped sponge

Posted by Bake Club on Tuesday, March 31, 2020, In : big cakes 

This is a decadent way to elevate your average vanilla sponge. It's from How to Hygge by Signe Johansen (Bluebird, 2016). She was inspired by the Scandinavian classics of dream cake topped with coconut caramel and toscakake (cake topped with almond caramel). The dark chocolate topping is a dramatic, and tasty, contrast to the light sponge.


3 eggs

175g golden caster sugar

1 tsp vanilla extract

100g butter, melted

100ml buttermilk (or normal milk mixed with 1 tsp lemon juice)

200g spelt flour

1 tsp ba...


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Chocolate cake with Italian meringue buttercream

Posted by Bake Club on Monday, March 23, 2020, In : big cakes 

I knew my birthday today wasn't going to be about me. These are unprecedented times. Time to think about the future of humankind. But, determined to keep calm and carry on baking, I made this healthy chocolate cake and lavished it with Italian meringue buttercream, to celebrate my day of birth. I've always wanted to make a 3-tiered cake with this kind of buttercream. Novices take note, don't take your eyes off your sugar syrup! I burnt my first lot but tried again.

For the chocolate cake:
3 egg...
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Almond rosewater cake

Posted by Bake Club on Tuesday, March 17, 2020, In : big cakes 


A very simple cake with a hint of rosewater, but it's just what your fika needs!


2 c ground almonds

1/2 c honey/maple syrup/rice syrup

1/3 c coconut oil or butter, softened
3 eggs

zest of 2 lemons

2 tbsp rose water

1 tsp baking soda

1/3 c flaked or chopped almonds


Preheat oven to 160C. Line a 20cm cake tin with baking paper.

Put all the ingredients except the flaked almonds in a bowl and mix well. Or blitz in a food processor.

Scrape batter into the cake tin and scatter almonds on top.

Bake for around 35...


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Mocha molasses loaf

Posted by Bake Club on Friday, November 22, 2019, In : big cakes 

Coffee and chocolate is another baking match made in heaven. If you want to make an even more decadent version you could replace the cocoa powder with melted dark chocolate.

115g butter
1 c soft brown sugar
2 tbsp molasses
1 egg
1 c black coffee
1/4 c kahlua or substitute coffee for non-alcoholic version
1 1/2 c flour
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt

Preheat oven to 180C. Line a loaf tin with baking paper.

In a bowl beat the butter, sugar, molasses and ...


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Lemon drizzle cake

Posted by Bake Club on Friday, October 25, 2019, In : big cakes 

This is a light, gluten-free, sugar-free cake with a gooey sauce.

3 eggs, separated
1/2 c milk of choice
1/3 c vegetable oil
juice and zest of 2 lemons (reserve 1 tbsp juice for drizzle)
1/3 c rice syrup
1 tsp vanilla extract
1 c ground almonds
1/4 c coconut flour
1 tsp baking powder
1/2 tsp baking soda

Drizzle:
1/2 c coconut milk
1/4 c rice syrup
1 tbsp lemon juice

Preheat oven to 160C. Line a cake tin with baking paper.
In a large bowl whisk egg yolks, milk, oil, juice and zest, rice syrup and vanilla unti...
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Kardemummakaka (cardamom cake)

Posted by Bake Club on Wednesday, October 9, 2019, In : big cakes 


Swedes love cardamom in their baking and this recipe is a typical fika treat. You can use whole cardamom seeds that have been crushed if you don't mind little crunchy bits in your cake, or ground cardamom if you prefer a smooth sponge.

150g butter
3 egg yolks, room temperature
1/4 c brown sugar
3/4 c flour
4 tsp crushed cardamom seeds or 2 tsp ground cardamom
3 tbsp lemon juice
1/4 tsp salt
3 egg whites
3/4 c natural cane sugar

Extras if desired:
2 tbsp jam
whipped cream


Preheat oben to 175C. Grease and f...
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Hasselnötskaka (hazelnut coffee cake)

Posted by Bake Club on Thursday, September 5, 2019, In : big cakes 

This is such a simple beautiful cake, made special with ground hazelnuts and a hint of coffee. It's classic Swedish fika fare.

150g butter
1/2 c hazelnuts, toasted and ground
3 egg yolks
1/4 c brown sugar
1/2 c flour
3 tbsp cold espresso coffee
pinch salt
3 egg whites
2/3 c cane sugar

Preheat oven to 175C. Line a 23 cm round tin with baking paper.
Melt butter in a saucepan and set aside to cool. In a bowl, whisk the egg yolks and brown sugar until pale and frothy. Pour in the cooled butter and mix. Sift...
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Caramelised banana cake

Posted by Bake Club on Tuesday, August 20, 2019, In : big cakes 

I've made this before but it's worth revisiting because it's an impressive upside-down cake - bananas love to be caramelised. 

Caramel topping:
50g butter or dairy-free spread, melted
1/2 c firmly packed brown sugar
2-3 large bananas, sliced on an angle

Cake batter:
125g butter, softened (I used dairy-free spread this time)
3/4 c organic cane sugar
1 very ripe banana, mashed
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c self-raising flour (I used spelt and increased baking ...


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Vegan carrot cake

Posted by Bake Club on Monday, August 19, 2019, In : big cakes 

Vegan carrot cake with non-vegan icing! But you can easily veganise the icing too if you wish. The oil helps to keep this cake moist.

2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 1/3 c grated carrot (250g)
1 c brown sugar or unrefined sugar
2 tbsp flaxmeal mixed wtih 6 tbsp water
1/2 c olive oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
optional extras: 1 c chopped walnuts, 1/2 c raisins

For the icing:
100g softened butter or non-dairy spre...
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Spiced honey cake

Posted by Bake Club on Tuesday, July 23, 2019, In : big cakes 

This is an easy one-bowl mix - you can veganise it too.

75g butter or non-dairy spread

1/2 c honey

1/3 c unrefined sugar

75g water

1 egg or 1 tbsp flaxseed mixed with 3 tbsp water

1 1/2 c flour (I used wholemeal spelt)

1 tsp baking soda

3 tsp ground ginger

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 160C. Line a loaf tine with baking paper.

Melt the butter, honey, sugar and water in a medium saucepan.

Add rest of ingredi...


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Dutch apple cake

Posted by Bake Club on Thursday, July 11, 2019, In : big cakes 

This is a lovely moist cake with a hint of cinnamon - I've eaten it for breakfast, dessert and many times in between! Perfectly fine served at room temperature but extra nice served warm with yoghurt or cream.

100g softened butter or non-dairy spread
3/4 c brown sugar (ground coconut or rapadura sugar also good)
1 egg
1 tsp vanilla extract
1 1/2 c flour (I used white and wholemeal spelt)
1 1/2 tsp baking powder
1/2 tsp cinnamon
3/4 c milk (I used rice)
3 medium or 4 small cooking apples, peele...


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Banana caramel cake with cream cheese icing

Posted by Bake Club on Friday, July 5, 2019, In : big cakes 

What makes this banana cake special? Coconut cream caramel in the middle and cream cheese icing on top!

Caramel sauce:
1 c coconut cream or milk
3/4 c unrefined sugar (coconut, rapadura or brown)
pinch sea salt

Cake:
125 g butter or non-dairy spread
3/4 c unrefined sugar
1 egg
3 mashed bananas
2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda

Icing:
50g softened butter or non-dairy spread
75g icing sugar
1 c icing sugar
1/4 c chopped toasted walnuts (optional)

Make the caramel sauce by...


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Chocolate lamington cake

Posted by Bake Club on Tuesday, June 4, 2019, In : big cakes 

What's better than a lamington? A giant lamington cake! I made this to celebrate Boomerang Bags Dominion Rd reaching 2019 recycled reusable cloth bags since its inception in Oct 2017. I started volunteering late 2018 and always enjoy the sewing bee sessions at the Gribblehirst Hub. Lovely bunch of people! This is Julie Le Clerc's recipe. Instead of putting coconut on the top I have a ganache top with royal icing.

4 eggs
1 c caster sugar
1 tsp vanilla extract
pinch salt
1 c flour
2 tbsp cocoa powder...
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Vegan banana cake

Posted by Bake Club on Sunday, June 2, 2019, In : big cakes 


Cake, loaf, bread - whatever you wanna call it - cooking up ripe bananas brings such a warm, homely aroma to the house.
This one-bowl wonder can be whisked up in no time and you'll be munching within the hour.

3 ripe bananas
75g vegetable oil
100g unrefined sugar, such as coconut or rapadura
225g flour (I used wholemeal and white spelt)
3 tsp baking powder
2 tsp cinnamon or mixed spice, optional
50g chopped dried fruit or nuts, optional

Preheat oven to 180C. Line a loaf tin with baking paper.
Mash the ...
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Vanilla marble cake

Posted by Bake Club on Friday, May 31, 2019, In : big cakes 

Last year was rainbow, this year the 7 year old wanted a marble birthday cake. She prefers plain vanilla, so vanilla it is, just zhuje it up with colour and edible glitter decoration.

Makes 3-layer cake
4 c flour
4 tsp baking powder
1 tsp salt
300g butter, softened
1 3/4 c sugar
1 tbsp vanilla extract
4 eggs
red, blue and yellow food colouring

Buttercream:
4 c icing sugar
300g butter, softened
2 tsp vanilla extract
4-6 tbsp hot water

Preheat oven to 170C. Line 3 20cm round sponge tins with baking paper.
In a...
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Lime and poppy seed drizzle cake

Posted by Bake Club on Tuesday, April 30, 2019, In : big cakes 

I was lucky to receive a bag of limes so I put them to good use in this tangy cake. Of course you can use lemons or oranges instead. You can make the cake with or without the syrup and with or without the icing, or just by itself - all options work just fine!

Wet ingredients:
200ml non-dairy milk (I used rice)
1/4 c coconut oil, melted
1/2 c natural sweetener (I used maple and rice syrup)
4 tbsp lime juice, about 1/4 c
2 tbsp lime zest
1 tsp vanilla extract
pinch salt

Dry ingredients:
1 1/4 c...


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Chocolate banana cake

Posted by Bake Club on Tuesday, April 16, 2019, In : big cakes 

When you want a chocolate and banana hit - have both in your cake!

2 c flour
1 tsp baking powder
3 tbsp cocoa
3/4 c rice syrup
2 tbsp molasses
2 eggs OR 2 flaxseed eggs (4 tbsp flaxseed mixed with 8 tbsp water)
1/4 c non-dairy milk
1/4 c vegetable oil
2 ripe bananas, mashed

For the icing:
125g dark chocolate
1 c coconut cream

50g white chocolate
1/4 c coconut cream

Preheat oven to 180C. Line a loaf tin or 20 round cake tin with baking paper.
Sift flour, baking powder and cocoa in a large bowl.
In another bowl...
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Gateau chocolat

Posted by Bake Club on Friday, March 22, 2019, In : big cakes 

The French version of a chocolate cake - virtually flourless, a lot of chocolate. Made pour moi, for my birthday.

160g dark chocolate
100g butter
1/3 c unrefined sugar (I used coconut)
1/3 c flour (I used wholemeal spelt)
3 eggs, separated
pinch salt
4 tbsp jam

For the ganache
1/2 can coconut cream
100g white or dark chocolate

Preheat oven to 180C. Line a 20cm round tin with baking paper.
Melt chocolate and butter in a saucepan over low heat. Once melted, whisk in sugar, flour and egg yolks.
In a large bo...
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Vegan banana bread

Posted by Bake Club on Saturday, February 16, 2019, In : big cakes 


An easy peasy loaf for very ripe bananas. Great with a slathering of butter/non-dairy spread/honey/nut butter.

3 ripe bananas, mashed
1/2 c coconut oil, softened or 100g dairy-free spread
1/2 c rice malt syrup
1 tsp vanilla extract
1 3/4 c flour (I used a mix of buckwheat and wholemeal spelt)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
dairy-free milk if required

Preheat oven to 170C. Line a loaf tin with baking paper.
In a large bowl whisk the oil/dairy-free spread with rice syru...

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Lime semolina cake

Posted by Bake Club on Saturday, December 15, 2018, In : big cakes 

Eat the pantry! That's my new year resolution. Might as well start today so I used up some semolina and ground almonds and frozen lime zest and juice. Damn nice cake. You can replace the lime with lemon or orange if you have other citrus to use up.

125g butter or non-dairy spread, softened
3/4 c caster or golden sugar
zest of a lime
2 eggs
3/4 c fine semolina
1 1/2 c ground almonds
1 tsp baking powder
1/2 c milk or yoghurt

Syrup:
3/4 c sugar
1/2 c lime juice
1/2 c water
thin slices of lime

Preheat oven to ...


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Neapolitan marble cake

Posted by Bake Club on Tuesday, December 4, 2018, In : big cakes 

I thought the time had come for me to introduce the joys of neapolitan to our 6-year-old. Marble cakes are fun and a relatively easy way to make an impressive bake. I think I might try neapolitan ice cream next - yum!

250g butter, softened
2/3 c caster sugar
1/2 c rice syrup
1 tsp vanilla extract or vanilla bean paste
3 eggs
1/2 c milk of choice (or yoghurt or sour cream)
2 c flour (I used white spelt and wholemeal spelt)
2 tsp baking powder
2 tbsp cocoa
1 tbsp milk of choice
2 tbsp strawberry ...


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Xmas cake

Posted by Bake Club on Monday, October 1, 2018, In : big cakes 

X is for Xmas cake - with only 3 ingredients! This is an Annabel Langbein recipe, which I have made before. It's no. 24 of 26 alphabetical bakes.

1kg dried fruit (I used prunes, apricots, raisins, cranberries, banana)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used spelt)

Extras - you can add a couple tbsp brandy/rum/sherry, some chopped nuts or spices (eg cinnamon, nutmeg) if you like

In a large bowl soak the fruit in the milk overnight.

Preheat the oven to 160C. Line a 23cm cake tin ...


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Walnut coffee cake

Posted by Bake Club on Monday, September 17, 2018, In : big cakes 

W is for walnuts! A healthy and wholesome addition to any cake, such as carrot or courgette or chocolate brownie. But today I've paired it with one of my faves - coffee. It's no. 23 of 26 alphabetical bakes! Make it extra special with coffee icing and candied walnuts. This is adapted from a Julie Le Clerc recipe.

1 c walnuts
125g butter, softened
3/4 c unrefined sugar (I used organic golden, coconut or rapadura also ok)
1 tsp vanilla extract
3 eggs
1/4 c cold strong espresso coffee
1 1/3 c ...


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Mango upside down cake

Posted by Bake Club on Friday, August 31, 2018, In : big cakes 

The joy at revealing an upside down cake really is a baker's delight. You can make it with any fruit - I chose mango and coconut for a sunny vibe to offset a cold rainy day. It's no. 21 of 26 alphabetical bakes!

50g melted butter
1/2 c brown sugar
2 cans mango, drained or 2 fresh mangos, sliced
100g melted butter
1/2 c unrefined sugar (I used Ceres organic golden sugar)
3/4 c coconut milk or cream
1 tsp vanilla extract
1/2 tsp salt
2 eggs
1 1/4 c flour (I used spelt)
1 14 tsp baking powder
1/4 c...


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Rainbow cake

Posted by Bake Club on Saturday, August 11, 2018, In : big cakes 

R is for rainbow cake! A successful attempt at a birthday cake for a 6-year-old thanks to Kerry Cooks.

Gel colours definitely make your life easier. They are a little more expensive than liquid food colouring but they will last a long time. Just squeeze the amount you need onto a teaspoon and mix into your batter - no colour anywhere else.

This is no. 18 of 26 alphabetical bakes!

For the cake:
350 soft butter
350g sugar (I used caster)
6 eggs
350g flour (I used spelt, Kerry specifies self...


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Pear pound cake

Posted by Bake Club on Saturday, July 7, 2018, In : big cakes 

This is an impressive way to present pears in a cake, thanks to Carine Claudepierre from her book Clean Bakery (Bateman, 2016). Carine was inspired by a cake she saw in a French bakery, hence the amount of butter and eggs that give the cake a buttery richness but it is free of gluten and sugar. It's no. 16 of 26 alphabetical bakes!

Poached pears:
1 1/2 litres water
a whole nutmeg (or 1/2 tsp ground nutmeg)
2 cinnamon sticks
1 vanilla pod
1 star anise
1/2 tsp ground ginger
3 pears

Cake:
2 cups ground al...
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Orange cake

Posted by Bake Club on Sunday, July 1, 2018, In : big cakes 

A tangy, moist cake for no. 15 of 26 alphabetical bakes!


2 oranges or tangelos
1 1/2 c pitted dates, soaked in water while the oranges cook
6 tbsp ground flaxseed mixed with 15 tbsp water
1 c ground almonds
1/2 c fine polenta
1 tsp baking powder

Icing:
3/4 c cashews, soaked overnight or for 30 min in boiling water
3 tbsp brown rice syrup or maple syrup
1 tbsp orange zest
3 tbsp orange juice
1 tsp orange extract
1/2 tsp vanilla extract
3 tbsp melted coconut oil

Put oranges in a small saucepan, cove...


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Mocha cake

Posted by Bake Club on Thursday, June 21, 2018, In : big cakes 

I do like a mochaccino every now and then, likewise a coffee-flavoured cake, with coffee of course! The coffee flavour didn't come out too strongly in this recipe from Gee Charman's Guilt-Free Baking (Nourish Books, 2015) so it's suitable for kids too. For an adult version I'd add more coffee and maybe some ground coffee too. It's a bonus bake in my A to Z of bakes!

You can use a 20cm round cake tin or 30cm x 20cm brownie tin and cut the cake into squares.


100g butter
1/2 c coconut su...


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Italian ricotta torta

Posted by Bake Club on Sunday, June 10, 2018, In : big cakes 

I have never attempted a ricotta cheesecake before - what a winner to start with. It's from Julie Le Clerc's Favourite Cakes (Penguin Books, 2011). She created the recipe from memory after tasting a ricotta cake in Rome. It's indulgent and rich, no doubt about that, but the addition of citrus peel and almonds cuts through the cheese and chocolate.

Base and topping:
1 1/2 c flour (I used spelt)
1/2 c ground almonds
1/3 c coconut sugar (hence the dark colour; use caster sugar if you want a...


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Cherry cake

Posted by Bake Club on Wednesday, May 2, 2018, In : big cakes 

This is a bonus C bake in my list of alphabetical bakes. It's is one of the simplest recipes I've found for a quick cake. Cherries taste great but you can also use apricots, peaches, feijoas, pears - any fresh or canned fruit you have on hand.

125g butter or non-dairy spread
1/2 c brown rice syrup
1 tsp vanilla extract
2 eggs
1 c almond meal
1/2 c flour (I used spelt)
At least 1 c pitted cherries (fresh, frozen or canned,and drained)

Preheat oven to 180C in line a 20cm x 20cm cake tin.

Cream...


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Almond polenta cake

Posted by Bake Club on Monday, March 26, 2018, In : big cakes 

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...


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Banana cake with butterscotch icing

Posted by Bake Club on Sunday, February 18, 2018, In : big cakes 

A freshly baked banana cake is pretty rad, but add butterscotch buttercream and it's an indulgent treat!
175g butter, softened
1/2 c ground coconut sugar
1 tsp vanilla extract
2 eggs
2-3 bananas, mashed
3 tbsp boiling hot milk or water
1 tsp baking powder
1 1/2 c flour (I used spelt)

Butterscotch icing:
1 1/2 c brown sugar
1/2 c cream (I used coconut cream)
185g butter
375g cream cheese

Preheat oven to 180C. Line 2 sponge tins with baking paper.
Cream butter and sugar in a bowl until pale and smooth. Add va...
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Vegan chocolate ganache cake

Posted by Bake Club on Saturday, February 10, 2018, In : big cakes 

A deep, rich cake perfect for special occasions. No one will even tell it's vegan, gluten free and refined sugar free.

1 1/2 c non-dairy milk
1 tsp apple cider vinegar
1 1/2 c flour (I've used spelt and buckwheat on different occasions and both worked fine)
1 tsp baking powder
1 tsp baking soda
2/3 c cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
2/3 c rice syrup
1/2 c sunflower or rice bran oil
grated zest of 1 orange or lemon
4 tbsp jam (I use sugar-free St Dalfour)
juice of half orange or lemon

Gan...


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Chocolate sponge

Posted by Bake Club on Tuesday, December 12, 2017, In : big cakes 

Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper a...
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Chocolate marmalade cake

Posted by Bake Club on Wednesday, November 29, 2017, In : big cakes 

Another one from Scandilicious Baking (Saltyard Books, 2012) by Signe Johansen. The chocolatey jaffa flavour is rather yummy!

200g spelt flour
50g ground almonds
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 eggs, lightly beaten
250ml brown rice syrup
2 tbsp yoghurt
1 tsp vanilla extract
50g cocoa powder
2 tbsp espresso coffee
200g orange marmalade
juice and zest of 1 large orange
100g butter, melted
75 g dark chocolate, chopped (orange-flavoured if desired)

Preheat the oven to 180C. L...


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Caramel almond-topped sponge

Posted by Bake Club on Wednesday, November 29, 2017, In : big cakes 



In Signe Johansen's Scandilicious Baking (Saltyard Books, 2012) she calls this toscakaka, It's one of Scandinavia's most beloved cakes, possibly named after Puccini's Tosca or the almond cakes found in Tuscany. It's a flattish sponge but given an extra special caramelised almond topping - tu meke!

Sponge
3 eggs
150g caster sugar
1/2 tsp vanilla
150g flour
1 tsp baking powder
1/4 tsp sea salt
75g butter, melted
75ml buttermilk or yoghurt (or milk soured with 1/2 tsp lemon juice or acv)

Praline
125g but...


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Marmalade cake

Posted by Bake Club on Saturday, November 11, 2017, In : big cakes 

We received some lovely grapefruit marmalade so I decided to use some in a cake. A quick recipe that doesn't involve creaming and it turned out moist and tangy.
225g flour
1 tsp baking powder
pinch salt
115g butter (I used Olivani this time)
85 g sugar (I used brown)
1 tsp orange rind
2 eggs, beaten
3 heaped tbsp marmalade
2 tbsp milk (I used rice)

Preheat oven to 170C. Line a loaf tin with baking paper.
Mix flour, baking powder and salt in a bowl. Rub in butter till it resembles breadcrumbs. Mix in sug...
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Gingerbread with coconut icing

Posted by Bake Club on Sunday, October 15, 2017, In : big cakes 

This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven....
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Chocolate aquafaba sponge

Posted by Bake Club on Friday, June 23, 2017, In : big cakes 
 
Make a quick sponge from chickpea brine! Aquafaba, as it is known, is useful if you're doing vegan baking. The brine whisks up like egg white.

1 c flour (spelt, wholemeal, gluten free, whatever you usually work with)
1 tsp baking powder
1 tsp baking soda
3 tbsp cacao powder
pinch salt
1/4 c aquafaba (brine from a can of chickpeas, drained)
1/4 coconut oil, melted
2 tbsp apple cider vinegar
1/4 c applesauce
1/2 c raw sugar

Preheat oven to 180C. Line 2 loaf tins with baking paper.
Sift and mix all dry ing...
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Easy vanilla cake

Posted by Bake Club on Thursday, May 25, 2017, In : big cakes 

When it comes to birthday cakes, kids usually prefer simple flavours but lots of icing - and then just eat the icing. Our daughter requested a vanilla PJ Masks cake for her 5th birthday, so this is my first foray into fondant icing. It was easier than I thought. I just drew and cut out a template of Owlette's mask onto paper, then rolled out the store-bought red fondant, placed the template on top and cut it out. The black parts are cut from a licorice log. The white eyes are made from a mixt...
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Vegan carrot cake

Posted by Bake Club on Thursday, May 4, 2017, In : big cakes 

If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set a...
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Vegan lemon almond cake

Posted by Bake Club on Monday, February 20, 2017, In : big cakes 

A healthy and tasty lemony cake! You could jazz it up with a honey-lemon drizzle or whipped coconut cream icing but really, it's great the way it is - moist, tangy and nutritious.

1 c ground almonds (I use use a coffee grinder and grind as needed)
1/2 c buckwheat flour (you can use any kind of flour or polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
juice and zest of 2 lemons
2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp hot water and left to stand for 5 minutes)
1/2 c rice ma...
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Impossible pie (coconut sponge)

Posted by Bake Club on Friday, February 3, 2017, In : big cakes 

I love finding recipes in unexpected places, like at the end of the novel Dead Man's Chest - A Phryne Fisher Mystery by Kerry Greenwood (Poisoned Pen Press, 2010). I've been finding these mystery novels set in Melbourne in the 1930s pleasant easy reading. This recipe is called impossible pie, but it's just really a coconut cake that doesn't need creaming.

1/2 c flour (I use spelt)
3/4 c caster sugar
3/4 c desiccated coconut
3 large eggs
1 tsp vanilla extract
125g butter, melted
1/2 c flaked almonds
1...
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Chocolate beetroot cake v2

Posted by Frances Chan on Wednesday, December 7, 2016, In : big cakes 

I made a chocolate beetroot cake in 2015 that used raw beetroot, this one uses cooked beets and I think that helps to give the cake a real fudgy texture. Kids won't even know there's beetroot in there! This recipe is from Marian Keyes' Saved By Cake, but I used less sugar.

250g cooked beetroot
100g dark chocolate
125g butter
1c muscovado or brown sugar
3 eggs
225g flour (I use spelt)
30g cocoa powder
pinch salt

Preheat oven to 180C and line a 20cm cake tin with baking paper. Grate the beetroot or blit...
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Vegan banana loaf

Posted by Bake Club on Tuesday, November 22, 2016, In : big cakes 

I made this recipe from scratch! Just to experiment making a GF, DF, SF cake. It turned out a bit holey and dense but delicious all the same, and even better toasted. Without creamed butter and sugar, cakes tend to have a few holes. I will also use a lighter touch next time and not overmix the batter.

2 c flour (I use spelt)
1 tsp baking powder
1 tsp cinnamon
1 c dates
2 ripe bananas
1 tsp vanilla extract
1/4 c water
1/4 c softened coconut oil

Preheat oven to 180C. Line a loaf tin with baking paper.
Wh...
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Parkin

Posted by Bake Club on Tuesday, November 22, 2016, In : big cakes 


I've made soft treacle parkin before but I think I prefer this recipe from the BBC. The gingerbread gets more flavoursome after a few days.

1 egg
4 Tbs milk (I use rice)
200g butter
200g golden syrup (I use a mix of golden syrup and rice malt syrup
85g treacle
85g brown sugar
100g oatmeal (or oats coarsely ground)
250g self-raising flour (I use spelt and 1 tsp baking powder)
1 Tbs ground ginger

Preheat oven to 160C. Line a 20cm square cake tin with baking paper.
Beat the egg with the milk. In a saucepan...
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Conserve cake

Posted by Bake Club on Tuesday, November 8, 2016, In : big cakes 


I've appropriated this recipe from Heidi Swanson's membrillo cake. It's a great way to use up a hardened jam, jelly or conserve that's been in your fridge for too long. She uses membrillo, or quince paste, I used a fig and ginger jam that a friend made that I could cut up into pieces. The conserve pieces melt inside the cake to give a soft moist texture.

2 1/2 c flour (I used spelt and buckwheat)
1 Tbs baking powder
1/2 c brown sugar or natural sweetener
1/2 tsp salt
grated zest of 2 lemons
1/3 c p...
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Treasure chest cake

Posted by Bake Club on Sunday, October 30, 2016, In : big cakes 

This is Miss Four's second birthday cake, for the other side of the family. A sugar-free beetroot chocolate loaf cake. Make one loaf cake and another one half the height. The half becomes the lid of the chest. Ice the lid and chest with chocolate ganache and attach with toothpicks.
To decorate I used raspberry licorice straps and smarties/pebbles and filled the chest with chocolate coins and sweets to represent jewels -  gourmet jellybeans, Hershey's kisses and jubes. I used green food colouri...
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Butterfly cake

Posted by Bake Club on Sunday, October 30, 2016, In : big cakes 

This is the first novelty cake I made for Miss Four's birthday, her request. It was a spelt madeira-type cake with a jam filling and vanilla buttercream frosting. Googled how to cut the 22-cm round cake into a butterfly shape and decorated it with licorice straps, black jubes and edible glitter. Thank goodness for edible glitter, really made the job easier. I think this is the start of a decade of novelty cake making...
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Nigella's chocolate orange cake (vegan, gluten-free)

Posted by Bake Club on Tuesday, October 25, 2016, In : big cakes 

I was pleasantly surprised that Nigella Lawson has a GF, DF recipe for chocolate cake, seeing she is the queen indulgence and full-fat everything. I did not put dark chocolate in my batter, I thought it was sweet enough. A lovely dense cake with gooey icing. Instead of chia seeds you could also make flaxseed 'eggs' - 6 Tbs flaxseed soaked in about 15 Tbs water).

2 oranges
6 chia 'eggs' (6 Tbs chia seeds soaked in 18 Tbs water)
1 tsp baking powder
1/2 tsp baking soda
2 c almond meal (or hazelnut me...
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Pineapple upside down cake

Posted by Bake Club on Tuesday, October 18, 2016, In : big cakes 

Upside down cakes are so much fun to make! I made this gluten free for a morning tea and was much appreciated by my GF friends.
60g butter
1/2 c brown sugar
7 slices canned pineapple and reserve the juice
25 maraschino cherries
1 2/3 c gluten free flour (I used GF mix and buckwheat)
1 tsp xantham gum (be careful not to use more as it will make the mixture too gummy)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
60g melted butter
1/2 c brown sugar
1/4 c rice malt syrup
1 egg
1 tbsp vanilla extract
1...
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Berry cake

Posted by Bake Club on Friday, September 2, 2016, In : big cakes 


Yes, it's berry berry good... A classic buttery cake but uses honey for sweetener and has a tangy, creamy topping.

200g butter
100g ground almonds
3 eggs
100g flour (I used spelt)
2 tsp baking powder
200ml honey, melted
1 tsp vanilla extract
1c blackberries (or any berries of your choice, fresh or frozen)
Topping - whip together:
200ml cream
1 Tbs yoghurt
1 Tbs jam

Preheat oven to 170C. Line a cake tin with baking paper.
Cream butter, add almonds, flour, eggs and baking powder and mix. Fold in honey, vanil...
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Peach/nectarine cake

Posted by Bake Club on Thursday, February 18, 2016, In : big cakes 

This is lovely moist fruity cake by Amber Rose from Love Bake Nourish. You can use nectarines or plums as well.

175g butter
150g spelt flour
2 eggs
2 tsp baking powder
170g honey/rice malt syrup/maple syrup
3 Tbs milk
100g ground almonds
400g very ripe nectarines or peaches, cut into 1-2cm pieces
icing sugar for dusting if desired

Preheat oven to 160C. Line and grease a 20cm cake tin.

In a large bowl cream the butter until pale and fluffy with an electric hand mixer. Add 2 Tbs of the flour an...


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Courgette and apple cake

Posted by Bake Club on Tuesday, February 16, 2016, In : big cakes 

Tried to include some vegies in this cake so my daughter wouldn't notice. She was a bit fussy but the adults enjoyed it. This is a very moist cake from Love Bake Nourish by Amber Rose.
200g courgettes
50g apple, peeled and cored
2 eggs, separated
125ml olive oil
225g spelt flour
2 tsp baking powder
1/2 tsp baking soda
150ml maple syrup (I used rice malt syrup)
pinch salt
For the topping:
200g cream cheese
100g rice malt syrup
zest and juice of a lemon
3 Tbs pistachios (I used pine nuts)

Preheat oven to 180C...
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3-ingredient Christmas cake

Posted by Bake Club on Wednesday, December 23, 2015, In : big cakes 

Thanks Annabel Langbein for this genius recipe. Yes, only 3 ingredients! But you can add more to jazz up if you like.
1kg mixed dried fruit (I used currants, prunes, apricots, cranberries and sultanas)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used gluten-free mix)
Soak the fruit in the milk in a bowl overnight in the fridge.
Next day, preheat oven to 160C. Line a 23cm cake tin with baking paper.
Mix in sifted flour with the fruit and transfer into tin. Bake for 1 1/4 to 1 1/2 hours or until cook...
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Chocolate olive oil cake

Posted by Bake Club on Tuesday, December 15, 2015, In : big cakes 

This lovely recipe is from Nigella Lawson's Nigellissima (Chatto & Windus, 2012). She made a cake but I decided to try these silicon moulds. The mixture rose quite a lot so my little bundt cakes were large, but moist and delicious just the same. Nigella uses 200g sugar but I was very happy with 150g.
150ml olive oil
50g cocoa, sifted
125ml boiling water
2 tsp vanilla extract
150g ground almonds or 125g flour
1/2 tsp bicarbonate of soda
pinch salt
150g caster sugar
3 eggs
Preheat oven to 170C. Grease an...
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Raisin loaf

Posted by Bake Club on Sunday, December 13, 2015, In : big cakes 

This is from The Great New Zealand Cookbook (PQ Blackwell, 2014) – a fantastic collection of favourite recipes from NZ chefs. I was inspired by the very first recipe by Tui Flower. This is her raisin loaf but I added bran and substituted ¾ c sugar with ½ c rice syrup. With the raisins it was well sweet enough for us.

1 c milk
½ c rice malt syrup
2 Tbs golden syrup
2 c flour
1 c bran
3 tsp baking powder
pinch salt
1 c raisins (I used currants)
Preheat oven to 180C. Line an...


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Vegan lemon cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 


As part of my binge baking weekend I made this lemon cake for the preschool working bee. Several parents came to help paint a new bike park and picket fence. Our daughter’s preschool is nut-free at present so I did a nut-free, vegan, low sugar variety (apart from some icing). Made a square shape so it could be easily cut into pieces for parents and kids. The adults certainly appreciated after a few hours painting in the sun. Thanks to Ethical Chef for this simple recipe, whic...


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Raw carrot cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...


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Rosewater almond cake

Posted by Bake Club on Thursday, September 10, 2015, In : big cakes 

This recipe is a combination of Petite Kitchen's almond cake and Bonnie Delicious's cream cheese icing, free of gluten and sugar, which I made for Father's Day. I'm very excited to be attending a wholefood cooking class by Kelly Gibney from Bonnie Delicious on Sep 17 in Auckland.

2 c almond meal
3 eggs
4 Tbs sweetener (I used rice malt syrup)
1/3 c coconut oil
2 Tbs lemon zest
2 Tbs rosewater
1 tsp baking soda
1 tsp vanilla

icing:
250 g cream cheese
seeds 1 vanilla pod
juice 1 lemon
50g butter
1 T...


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Chocolate beetroot cake

Posted by Bake Club on Sunday, August 30, 2015, In : big cakes 

This recipe is a lot easier than Nigel Slater's one that Ginny made, even though it's probably not as decadent. But I added jam and cream for a special birthday treat. I like that the beetroot is added in raw, you don't have to precook.
This is adapted from the NZ Woman's Weekly.

1 c brown or muscovado sugar
1 1/2 c vegetable oil
4 eggs
2 tsp vanilla essence
2 c 5flour
1 tsp baking powder
1 tsp baking soda
1/2 c cocoa
1 tsp salt
2 c raw beetroot, peeled and grated
Ganache: 
melt 125g dark chocolate, 1 tb...
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Pear, ginger and date loaf

Posted by Bake Club on Tuesday, June 30, 2015, In : big cakes 

Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well
1/4 c melted coconut oil or butter
1 1/2 c ground almonds (can be with or without skins)
1/2 c flour (I used wholemeal spelt)
3 tsp ground ginger
tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 heaped tsp baking powder
tsp ...

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Chocolate marble cake

Posted by Bake Club on Friday, May 8, 2015, In : big cakes 

A simple marble cake looks impressive for a birthday occasion. This is adapted from a Martha Stewart recipe.
  • 1/2 cup butter
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetener
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk, room temperature ...

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Chocolate pear cake

Posted by Bake Club on Saturday, April 4, 2015, In : big cakes 

Since it was Easter I thought I'd make something chocolatey to take to a morning tea visit. This is a River Cottage recipe.

For the pears

  • 4 just-ripe pears
  • 35g butter
  • 2 tablespoons soft brown sugar
  • Finely grated zest of 1 orange

For the cake

  • 100g ground almonds
  • 100g self-raising flour
  • 25g cocoa powder
  • 150g butter, softened
  • 150g caster sugar (I used 100g)
  • 2 large free-range eggs
  • A splash of milk

Preheat the oven to 170°C/Gas 3. Butter a 20cm springform cake tin and line with baking parchment.

Peel, quarter...


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Honey oat loaf

Posted by Bake Club on Tuesday, March 17, 2015, In : big cakes 

I wanted to make a recipe for honey month. Airbone Honey are holding a competition for an original recipe containing honey. I'm not going to enter this one, but it's a start.

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup yoghurt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup clover honey, or oth...

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Pear, almond and tahini cake

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

This is a dairy-free, sugar-free recipe in Marian Keyes' Saved By Cake (Penguin, 2012). Serve with yoghurt for some tang.
240g tahini
260g date syrup (I used rice syrup)
1 tsp bicarbonate of soda
220g flour (I used white spelt)
1 tsp cinnamon
100g almonds, roughly chopped
150g pears, peeled and diced into 1cm cubes (you can also used canned pears, I used apples)
250ml apple juice (I used coconut water and upped the rice syrup)

Grease a cake tin and line the base with baking paper. Preheat oven to 170C...
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Banana and peanut butter bundt cake with honey glaze

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

An easy sugar-free, flourless cake from Petite Kitchen. Went down well for a morning tea for 9, including teens and a toddler. I love recipes where you just mix everything in one bowl - less cleaning up!

1 c peanut butter (or any nut butter)
2 mashed banans
3 tbs honey, plus 3 tbs for glaze
3 eggs
1/2 c raisins (or any dried fruit)
1 tsp baking soda
1 tsp apple cider vinegar

Preheat oven to 160C and grease and line a cake tin.
Mix all the ingredients in a bowl using a potato masher to break up the ban...
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Lemon and poppy seed loaf

Posted by Bake Club on Tuesday, December 2, 2014, In : big cakes 

By Frances
This comes from Healthy Food Guide and is a low FODMAP recipe, good for people suffering from IBS apparently.
Turned out really nice and lemony and not too sweet. I used rice syrup for the lemon glaze instead of sugar.

100g non-dairy spread (I used Olivani)
100g (1/2 c) sugar
2 eggs
1 tsp grated lemon zest
1 1/2 Tbs lemon juice
1 1/3 c spelt flour
1 1/2 tsp baking powder
1 Tbs poppy seeds

Lemon glaze:
1/4 c lemon juice
1/4 c sugar or rice syrup
few grates of lemon zest plus extra for topping

Preh...
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Yorkshire curd tart

Posted by Bake Club on Sunday, November 16, 2014, In : big cakes 

By Frances
I feel bad for neglecting Bake Club for a while, but I have been busy selling my first self-published book for children, and sales are going well! However, I have been thinking about baking a lot while reading Caroline Taggart's Slice of Britain (AA Publishing, 2014). It's a collection of great yarns from her travels around Britain tasting local baking specialities and finding out about the history in the area. What a great idea for a book to combine her love of writing, travelling ...
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Sticky prune cake

Posted by Bake Club on Thursday, September 25, 2014, In : big cakes 

By Frances
This is from the Ceres Organics cookbook. Nicely moist and spicy and sweet!
500g prunes, seeds removed and halved
200ml yoghurt
1/2 c rice syrup (or another sweetener of your choice, or about 80g sugar)
100g honey
200ml extra virgin olive oil
4 eggs
300g spelt flour
1 tsp baking soda
2 tsp cinnamon
2 tsp mixed spice or all spice
1 tsp ground nutmeg

Heat oven to 180C. Line a large cake tin with baking paper.
In a small bowl mix 300g of the prunes and yoghurt. Set aside.
In a large bowl blend rice ...
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Chocolate cherry macaroon cake

Posted by Bake Club on Sunday, June 8, 2014, In : big cakes 

By Frances
Yet another great recipe from Julie Le Clerc's Favourite Cakes. Didn't rise a heck of a lot but still yummy with a macaroony taste with the coconut. Cross between a brownie and a cake.

100g butter, cubed
100g quality dark chocolate, chopped
1/3 c brown or dark sugar
1/2 c self-raising flour (I used rice and added 1 tsp baking powder)
1/4 c dessicated coconut
1 egg, lightly beaten
1 tsp vanilla extract
1/3 c chocolate chips (didn't use)
1 c pitted cherries (fresh or well-drained preserved che...
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Mandarin cake with cream cheese icing

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Sophie
Another goodie from Julie Le Clerc's Favourite Cakes. It's great the way it uses whole mandarins. I added cream cheese icing and decorated it with almond praline.

6 mandarins (600g) or oranges
6 eggs
1 c sugar (I used rice malt syrup)
1 c dessicated coconut
2 c ground almonds
1 tsp baking powder

Preheat oven to 160C. Grease a 22cm cake tin and lightly dust with flour. Coarsely chop mandarins, including the skin but removing any pips, and place in a saucepan with enough water to cover.
Bring ...
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Pistachio cake

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Frances
I'm on a roll with Julie Le Clerc's Favourite Cakes. I love cakes with nuts in them!
90g butter, softened
1/3 c sugar (I used organic golden)
2 eggs
1/3 c plain yoghurt
1 c gluten-free flour (I used rice)
1 tsp baking powder
2/3 c ground pistachio nuts
2 Tbs extra ground nuts
honey to drizzle

Preheat oven to 180C. Line a 20cm cake tin.
Cream butter and sugar until pale. Add eggs and beat well. Stir in yoghurt then sifted flour, baking powder and nuts.
Spread mixture into tin. Bake for 60 min or...
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Upside-down caramelised banana cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes 

By Frances
This was the second cake I made for Tui's 2nd birthday, also from Julie Le Clerc's Favourite Cakes (Penguin, 2011). My first attempt at an upside-down cake so was pretty chuffed it worked out. I'll be making more!

Caramel topping:
50g butter, melted
1/2 c firmly packed brown sugar
2 large bananas, sliced on an angle

Cake batter:
125g butter, softened
3/4 c caster sugar
1 very ripe banana, mashed
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c self-raising flour
1 tsp ...
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Giant chocolate lamington cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes 

By Frances
This was one of Tui's 2nd birthday cakes from Julie Le Clerc's Favourite Cakes (Penguin, 2011).
4 eggs
pinch salt
1 c caster sugar
1 tsp vanilla extract
1 c plain flour
2 Tbs cocoa powder
1 c cream lightly whipped
1/2 berry jam, to fill
Chocolate coconut coating:
150g dark chocolate
100g vegetable shortening or coconut oil
1 1/2 c coconut thread

Preheat oven to 190C. Line 2 x 20cm sponge tins. Lightly butter the sides and dust with flour.
Whisk eggs, salt, sugar and vanilla in large bowl with ele...
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Flourless chocolate cake

Posted by Bake Club on Monday, March 24, 2014, In : big cakes 

By Sophie
Oooh, this is oh so rich and velvety.

Ingredients:

  • 300g dark chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 180 g icing sugar
  • 3 large eggs
  • 2 tablespoons cocoa
  • 1/4 teaspoon salt

Preparation:
Preheat oven to 180C

Line a 7 inch round cake tin with baking paper and grease with butter. 

  1. Melt butter and chocolate heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Cream icing sugar and egg yolks for 1-2 minutes until pale and creamy
  3. Mix chocolate and butter mi...

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Florentine cake

Posted by Bake Club on Sunday, March 16, 2014, In : big cakes 

By Frances

A rich nutty cake by Annabel Langbein from the February issue of Life & Leisure magazine.

Base:

¾ c flour

¾ c wholemeal flour

¾ c oats

¾ c brown sugar

180g cold butter, diced

 

Process all ingredients in a food processor until it resembles a fine crumb. Press into a 20cm round cake tin.

 

Cake:

3 eggs

1 tsp vanilla essence

¼ c brown sugar

½ c walnuts

½ c flaked almonds

¾ c almonds

¾ c dates

¾ c apricots

¾ c choc melts

¾ c coconut

...
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Almond & lemon cake

Posted by Bake Club on Friday, March 7, 2014, In : big cakes 

By Frances

The neighbours were having a tapas gathering so I dipped into Fresh Spanish (Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake beautifully scented with lemons.

 

4 eggs

175g golden caster sugar

finely grated rind and juice of 1 lemon

400g ground almonds

icing sugar for dusting

 

Grease a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.

Beat the eggs with an electric whisk in a large bowl until pale an...


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Banana & chocolate chip loaf

Posted by Bake Club on Monday, February 24, 2014, In : big cakes 

By Frances
Long time no bake! Today I decided to peruse my collection of cookbooks to find a banana cake I hadn't tried before. Ravinder Bhogal's Cook in Boots had this decadent banana loaf - with lashings of chocolate chips and walnuts. I used chocolate drops, which could have been chopped, and I could have used less, as the batter overflowed in the tin. It was the perfect treat to take to visit a friend.
I'm entering this in February's Sweet New Zealand, hosted by Alessandra Zecchini. Enter t...
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Everyday chocolate cake

Posted by Bake Club on Sunday, January 5, 2014, In : big cakes 

By Frances
This is from The Complete Vegan Kitchen by Jannequin Bennett (Thomas Nelson, 2001). The foreword is an enlightening piece by Olympian Carl Lewis who attributes his athletic success to his vegan diet.
The cake turned out well, you'd never know it was dairy free.

3/4 c boiling water
1/2 c cocoa powder
1 Tbs instant coffee powder
1 c soy mayonnaise (but I made the substitute version combining a block of tofu, 2 tsp lime juice, 1 tsp lecithin, 1 Tbs vege oil, 1/2 tsp salt)
2 tsp vanilla extra...
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Soft treacle parkin

Posted by Bake Club on Tuesday, November 5, 2013, In : big cakes 

By Frances

I never knew a parkin was a traditional cake made from treacle and oatmeal, originating in northern England. This recipe from the 1830s was in Paul Hollywood’s Bread book. They used to measure from a breakfast cup but he’s given the metric equivalent too.

½ c treacle (200g)

½ butter (140g)

½ c brown sugar (120g)

2 c oatmeal (250g)

20g ginger

1 tsp bicarb soda

2 eggs

1 Tbs cider vinegar

 

Melt treacle, butter and sugar. Mix dry ingreds, pour in wet mixture. Stir ...


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Coconut milk cake

Posted by Bake Club on Sunday, October 13, 2013, In : big cakes 

By Ginny
This recipe is from Saved by Cake by Marian Keyes, which really has some amazingly delicious recipes in it... This was one. If you're a fan of coconut (and all its purported health benefits), this is worth a try...

170g butter
300g caster sugar (you could use coconut sugar for extra coconutty goodness)
4 eggs
1 tbsp vanilla extract
250g self raising flour
pinch of salt
3/4 tsp baking powder
50g coconut flakes or desiccated coconut
200ml coconut milk (I used cream for extra deliciousness)

Syr...

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Chocolate orange cake

Posted by Bake Club on Friday, October 11, 2013, In : big cakes 

By Rachael
This cake is reminiscent of a Terry's Chocolate Orange! Rachael made this cake to celebrate becoming a NZ citizen so she added jaffas for a very apt decoration!

Ingredients: 
Unpeeled oranges to weight of 375g
6 eggs
1 heaped tsp baking powder
1/2 tsp baking powder
200g ground almonds
150g caster sugar
50g cocoa

Ganache - 200g dark chocolate & 200ml double cream

1.  Put whole oranges in cold water & boil with lid on for 2hrs or until soft. Drain & when cool, quarter & remove pips.
2.  Add o...

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Feijoa coconut cake

Posted by Bake Club on Monday, September 2, 2013, In : big cakes 

By Ginny
I accidentally defrosted some (pureed, with the skin on) feijoas, and had to make use of them. The 1.5 cup measure worked perfectly with this loaf... I drastically reduced the amount of sugar in the original recipe, and it was still really sweet. I'll indicate the original below. It's definitely more a cake than a bread, and very yummy - the nicest of all the feijoa coconut loaves I've made. Leaving the feijoa skins on gives it a very subtle edge, which I like (and it's so much...
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Ginny's Little & Friday carrot cake

Posted by Bake Club on Tuesday, August 27, 2013, In : big cakes 

A friend told me that the Little & Friday carrot cake, which I had never tried, was amazing. When I looked at the recipe, I saw it contained dates, which I don't like, so I tweaked it slightly, to accommodate the contents of my house... including using purple instead of orange carrots...

Ingredients
1/2 cup walnuts
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp ground ginger
4 eggs
1 cup oil
1 cup brown sugar
2 cups grated carrot (pu...

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Frances makes Dr Libby's beetroot chocolate mud cake

Posted by Bake Club on Thursday, August 8, 2013, In : big cakes 

I went to the Auckland Food Show this year and saw Dr Libby and Chef Cynthia's demo. They made this raw beetroot chocolate mud cake - turned out well. They also showed how quickly it is to make proper raw chocolate with cacao butter, cacao, nibs and peppermint oil so I'm gonna try that soon too.
I'm entering this into August's Sweet New Zealand, hosted by Sweets and Brains.


For the cake:
  • 2 cups Brazil nuts
  • 4 fresh medjool dates, pitted and coarsely chopped
  • 1/2 cup currants
  • 1/4 cup maple syrup
  • 3 medi...

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Rachael's milk chocolate cake

Posted by Bake Club on Sunday, June 16, 2013, In : big cakes 

This recipe is courtesy of Be-Ro, the UK's equivalent to Edmonds. Rachael brought her classic Be-Ro recipe book over from England and she always bakes us treats for coffee group.

200g S.R flour
225g caster sugar
1/2 tsp salt
25g cocoa powder sieved
100g marg
2 eggs, size 3
5 tbsp evaporated milk
5 tbsp water
a few drops of vanilla essence

1. Heat oven to 180/350/gas mark 4 & grease 2x20.5cm tins (not loose bottomed as mixture will run out)
2. Mix flour, sugar, salt & cocoa
3. Rub in marg.  Beat eggs with...

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Ginny's tamarillo, pear and spice cake

Posted by Bake Club on Sunday, June 9, 2013, In : big cakes 

I made this the day Dish posted it on Facebook. Their recipe used sour cream. I didn't have any, so substituted a thick yoghurt... it was still yummy. And great for breakfast the next day
I love using my cast iron and copper sauté pans for making cakes. They cook beautifully and I serve the cakes straight from the pan. Tangy tamarillos combine well with the sweet pears and adding a hint of orange and a dash of spice makes for a moist seasonal cake.


4 large tamarillos
Cake
1¾ cups plain f...


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Frances’s rosewater chocolate cake

Posted by Bake Club on Thursday, June 6, 2013, In : big cakes 

I made this cake for Tui’s first birthday. It’s adapted from Julie Le Clerc’s Favourite Cakes (Penguin, 2011). She decorated hers with crystallised rose petals – fancy – but I just did ganache for another chocolate hit.

125g butter, really really softened

1 c caster sugar

2 eggs, slightly beaten

1 c sour cream

1 Tbs rosewater

1 c self-raising flour

¼ tsp baking powder

½ c cocoa

filling:

200g marscapone

¼ c pouring cream

¼ c icing sugar

½ tsp v...


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Frances's feijoa coconut loaf

Posted by Bake Club on Monday, May 27, 2013, In : big cakes 

I made these for my sister's birthday. One has lemon icing and one has chocolate - both good! It is Susan Fleichl's recipe in A Treasury of New Zealand Baking (Random House, 2009). What a delicious way to use the hordes of feijoas we get in autumn. I like that it uses oil instead of butter and you just mix it all together.

460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
420 g caster sugar
330ml vegetable oil
30ml vanilla essence
125ml buttermilk (I used yoghurt)
1 1/2 c feijoas, peel...
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Frances's chocolate-coffee cake

Posted by Bake Club on Tuesday, May 14, 2013, In : big cakes 

This is called Superb Chocolate Cake by Robyn Martin in A Treasury of New Zealand Baking (Random House, 2009). I like it because it a one-pot cake.

125g butter
3/4 c sugar
2 eggs
1 c milk
2 c flour
1/2 c cocoa
4 tsp baking powder

coffee syrup
1/2 c strong black coffee
1/2 c sugar
25g butter

Preheat oven to 180C. Line base of 20cm round cake tin.
Melt butter in a large saucepan. Mix in sugar then remove from heat. Beat eggs and milk together. Sift flour, cocoa and BP and add to butter mixture with egg-milk...
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Ginny's red velvet cake

Posted by Bake Club on Monday, April 29, 2013, In : big cakes 

Red Velvet Cake - an American classic, this recipe from the book Sweet Tooth...

115g butter
280g caster sugar
2 eggs
1.5 Tbsp red food colouring (or not, if you don't want RED velvet)
325g flour
30g cocoa (I tend to use a bit more than this)
250ml buttermilk (or make your own from 250 ml milk and 1 tsp lemon juice/vinegar [remeasure before use])
1 tsp baking soda
1 tsp cider vinegar

Need: 2 18cm round cake tins, greased and lined.
Preheat: oven to 180C

Cream butter and sugar until light and fluffy and...

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Apple caramel drizzle cake by Ginny

Posted by Bake Club on Saturday, April 13, 2013, In : big cakes 

Ginny got this recipe from Dish magazine but she left out the "horrid" raisins and added more apple.

This cake is more apple than batter and is great served with a big dollop of softly whipped cream or warm with a scoop of ice-cream

½ cup raisins soaked in warm water for 20 minutes
2½ cups plain flour
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon each ground cinnamon, nutmeg and ginger
¾ cup brown sugar
finely grated zest 1 lemon
2 eggs
1 cup buttermilk
¼ cup melted butte...

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Frances's bluberry cake

Posted by Bake Club on Thursday, February 28, 2013, In : big cakes 

This is called Melt in your mouth blueberry cake, found on All Recipes. Separating the eggs really helps with the fluffiness. Serving with cream really adds to the calories (but it has to be done!).

1/2 c butter (140g)
1/2 c sugar
1/4 tsp salt
1 tsp vanilla extract
2 egg yolks
1 1/2 c flour
1 tsp baking powder
1/3 c milk
2 egg whites
1/4 c sugar
1 1/2 c fresh blueberries
1 tbs flour
1 tbs sugar

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. Cream butter and 1/2 cup su...

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Amy's orange lightning cake

Posted by Bake Club on Tuesday, January 22, 2013, In : big cakes 


Welcome to Bake Club, Amy. She did some fantastic baking for our coffee group. Here's Annabel Langbein's orange cake:

1 orange (unpeeled)

1 tsp Baking soda

125gms softened butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups flour

1 cup sultanas or raisins

1/2 cup chopped walnuts (optional)

 

Preheat oven to 160 deg C (fanbake). Grease a 20cm diameter cake tin and line the base with baking paper.

Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopp...


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Rachael's easy lime loaf

Posted by Bake Club on Friday, December 14, 2012, In : big cakes 

This is a delicious tangy alternative to lemon cake. Rachael made this for our coffee group. We new mums luuuuurve baking, especially other people's!

Ingredients:

For the cake

170g butter, at room temperature

140g caster sugar

3 eggs

140g self-raising flour

finely grated zest of & juice of 2 limes

 

for the syrup

finely grated zest & juice of 2 limes

60g caster sugar

 

Method;

Preheat oven to 180 degrees C.  Grease a 22x12cm loaf tin, then line the bottom with gr...


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Marble cake by Frances

Posted by Bake Club on Wednesday, August 29, 2012, In : big cakes 

Sorry, crap photo, but you can't see a marble cake without cutting it! This was the first time I'd tried marbling so next time I know to mix up the vanilla, red and chocolate batters more in the tin. I just used red food colouring as in the recipe but next time I'd also add a strawberry flavour to it or maybe even beetroot pulp?


This marble cake turned out better - chocolate and orange. I love jaffa flavours! I mixed yellow and red colouring to make orange and also added orange essence flavour...
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Ginny's rhubarb snacking cake

Posted by Bake Club on Monday, July 2, 2012, In : big cakes 

Another delight from Smitten Kitchen (http://smittenkitchen.com/2012/05/rhubarb-snacking-cake/) - how can you resist a name like that. It is a bit like a shortcake, and I found it a bit dryer than I would usually like in a cake (good with yoghurt, cream or ice-cream!) but I also made it in a slightly smaller tin than they recommend, so it cooked longer.
I would probably add a bit more sour cream (or yoghurt) to the mix, but here's her original... (sorry about the US temps etc)

Cake
1 1/4 ...


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Frances’s gluten-free chocolate roulade

Posted by Bake Club on Friday, June 29, 2012, In : big cakes 

A GF friend was coming to visit so I made this roulade sponge roll. First time for everything.

 

4 Tbs cocoa powder
100ml milk, plus 3 Tbs extra
5 eggs, separated
125g caster sugar
2 Tbs berry jam (I used cranberry)
whipped cream flavoured with vanilla extract
icing sugar to dust

Preheat oven to 180C. Line a 30 x 20cm Swiss roll tin with baking paper. In a bowl mix the cocoa ant 3 Tbs milk. Heat 100ml milk in a pan until almost boiling, then add to bowl, stirring. Leave...


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Ginny's raspberry buttermilk cake

Posted by Bake Club on Thursday, June 28, 2012, In : big cakes 

This recipe I got from the Smitten Kitchen blog which I love... (http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/; She adapted it from Gourmet.)

I basically followed her recipe, but used frozen raspberries - first time, I let them defrost. Mistake! Use them frozen, they still cook perfectly.

I find this very yummy and it is possibly the most ridiculously-easy cake ever! 

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon  baking soda
1/4 teaspoon salt
56 grams un...


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Tricia's banana bread loaf

Posted by Bake Club on Wednesday, June 13, 2012, In : big cakes 

Tricia's double recipe is from her friend Elverie.
250g butter
6 bananas
4 eggs
3 1/2 c flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c desiccated coconut
1 1/2 c sugar
Preheat oven to 160C. Grease and line 2 tins, 10 x 25 cm. Put all dry ingredients in a bowl. Soften butter in a pot and add mashed banana and continue to melt butter.
Beat eggs one at a time into the slightly cooled butter mixture. Add wet mix to dry mix and combine gently.
Pour into prepared loaf tins and bake for 55-60 min th...
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Mama Chan’s spice and date bread

Posted by Bake Club on Wednesday, June 13, 2012, In : big cakes 

A classic tea loaf! Extra yummy spread with butter.

150g butter
½ c brown sugar
½ c golden syrup
½ c treacle
¾ c finely chopped dates
¾ c chopped walnuts, optional
2 c self-raising flour
1 tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
½ c milk
2 eggs, lightly beaten

Preheat oven 160C. Line 23cm loaf tin with baking paper. Melt together butter and sugars in small saucepan. Set aside to cool.

Mix dates and nuts with butter mixture. Sift flour and spices...


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Never fail fudgey chocolate cake by Frances

Posted by Bake Club on Monday, May 14, 2012, In : big cakes 

This is from the May Skywatch magazine - didn't know they had recipes! I have never made a cake with so many eggs - it turned out deliciously rich and intense and I used less sugar.

 

400g dark choc (I used Whittaker's Dark Ghana)

360g unsalted butter

360g caster sugar (I used under 350g)

6 heaped Tbs plain flour (could easily be gluten free)

pinch cinnamon or cardamom, optional (I used about 1 tsp of each)

6 eggs

icing sugar

 

Preheat oven to 200C. Melt chocolate, butter and sugar ...


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Ginny's chocolate sour cream raspberry cake

Posted by Bake Club on Sunday, April 22, 2012, In : big cakes 

This is from Marian Keyes' Saved By Cake. Delicious and very easy (if not the cheapest cake to make!)

100g dark (70%+) chocolate
250g self-raising flour
1 tsp baking soda
1 tsp salt (seems a lot!)
250g caster sugar
125ml sunflower (or other non-flavoured; I used grape-seed) oil
250ml sourcream
2 eggs, beaten
1 tsp vanilla extract
300g (approx) frozen rasberries, defrosted

The recipe says to make 2 23cm cakes, and stick together with rasberry jam; I made one, in a bundt tin, it just needed longer to...
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Chocolate orange ricotta tart by Ginny

Posted by Bake Club on Sunday, April 8, 2012, In : big cakes 

Just look at this thing of beauty.
Adapted it slightly from the Rose Bakery recipe:

Sweet pasty (make your own or buy one)
3 egg yolks
2 eggs, 1 blended for basting the pastry (to then be used in the tart)
100g caster sugar
1 tsp natural vanilla extract,
grated zest of 3 oranges, 500g ricotta cheese
roughly 180g grated dark chocolate (70% or more)
1 tablespoon plain flour

Method
Preheat oven to 180 deg C

Pastry
Put pastry in 28cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minute...
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Ginny's guava tart

Posted by Bake Club on Sunday, April 1, 2012, In : big cakes 

This is a very simple tart (especially if you use a bought pastry). The recipe is a bit loose as I made it up as I went along... So interpret as you will. The tang of the little purple guavas cuts through the richness of the ricotta; I don't think it needs a lot of sugar.

Pre-heat over to 180C

Pastry
I amount of sweet pastry

Put pastry in 23cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minutes.
Remove the weights from the pasty case, and baste it thoroughly with some egg. B...
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Frances’s Italian carrot cake

Posted by Bake Club on Sunday, March 11, 2012, In : big cakes 

Another one of Nigella’s. Very moist and perfect with yoghurt. Gluten free!

 

150g caster sugar

125ml olive oil

3 eggs

1 tsp vanilla extract

150g ground almonds

1 tsp nutmeg

2 grated carrots

½ c golden sultanas soaked in rum (I just used normal sultanas soaked in brandy)

grated zest and juice of 1 lemon

pine nuts

 

Preheat oven to 180C. Whisk sugar and oil until thick. Beat in eggs and vanilla. Mix in rest of ingreds.

Pour into 23cm round lined tin. Sprin...


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Frances’s Fijian Black Forest gateau

Posted by Bake Club on Saturday, February 25, 2012, In : big cakes 

This cake is an adaption of two recipes: Fijian chocolate cake by Alexa Johnston from foodie.co.nz (http://foodie.co.nz/Recipes/Fijian-Chocolate-Cake-by-Alexa-Johnston.aspx) with a Black Forest-type filling. Alexa calls in Fijian because it uses coconut cream. It makes a really dark, moist chocolate cake. I made 1 ½ times this recipe to make a big cake to feed 10 adults.

210 g flour
55 g cocoa
2 tsp baking powder
½ tsp baking soda
200 g sugar
2 eggs
125 g melted...


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Ginny’s plum cake

Posted by Bake Club on Thursday, February 16, 2012, In : big cakes 

I adapted a recipe for 'Fresh Plum Cake with Yoghurt' by Amanda Laird that appeared in Viva recently (http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10781284)

Serves 8-12 (1 x 24 cm cake)

500g plums (ish)
1 cup caster sugar
250g butter
3 eggs
1/2 cup milk + 1/4 cup yoghurt
Finely grated zest of 1 large lemon
1 tsp vanilla extract
1+1/2 cups flour
1/2 cup semolina
4 tsp baking powder

Preheat oven to 180C. Grease a 24cm springform tin (if no springform...


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Nerida's mohnkuchen (poppy seed cake)

Posted by Bake Club on Sunday, February 12, 2012, In : big cakes 

Welcome to Bake Club, Nerida! She explains this German specialty:
I fell in love with this kind of poppy-seed pie on my first visit to Germany. The poppy-seed filling is not adulterated with flour. And the crumble or streusel topping is the delicious finishing touch!

Filling:
375 ml milk
50 g butter
50 g sugar
250 g poppy seed
50 g semolina
50 g almond slivers
1 large egg
3 TB raisins soaked in rum

Heat milk, butter and sugar stirring constantly until butter is ...


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Ginny's banana nut loaf

Posted by Bake Club on Thursday, February 9, 2012, In : big cakes 

Here's a banana nut loaf  baked good...

It is not the most beauteous thing to look at, but it is very very simple and healthy and delicious (and a good use for overripe bananas!). I used about 1/3 C sugar instead of 3/4 and it was not super sweet but still nice. It has no butter, so is an excellent dairy-free recipe. But then it is nice eaten with butter!

The recipe is from "A Second Helping: More from Ladies, a Plate" by Alexa Johnston.

Oven to 180C
grease a med-sized loaf tin, line the ...
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Frances's sponge cake

Posted by Bake Club on Friday, January 6, 2012, In : big cakes 

From the good ol’ Edmonds Cookbook

3 eggs

175 g sugar

1/8 tsp salt

125 g flour

1 tsp baking powder

50 g butter

2 tbs boiling water

Beat eggs with salt , add sugar and beat until thick. Fold in sifted flour and BP lightly. Add melted butter in boiling water. Bake in greased 20cm tin or sandwich tins for 25-30 mins at 190 C.

Serve with cream and strawberries. I also spread strawberry jam in between the layers.


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Spruced-up vanilla cake by Frances

Posted by Bake Club on Sunday, December 11, 2011, In : big cakes 

I’m actually quite enjoying Nigella’s Xmas shows on the box at the mo. She’s decadent, with rich recipes and no excuses. In my opinion, Xmas time is more a celebration of getting to the end of another year, and to treat ourselves with eating whatever we desire. Her recipes aren’t complicated and she uses pre-bought items if it helps make preparation easier. One of her simple ones was mixing up fruit cake with port and melted chocolate, roll into balls and refrigerate...


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Ginny's red wine chocolate cake

Posted by Bake Club on Sunday, December 4, 2011, In : big cakes 

InTENSE! DeeVINE! AND served with masarcapone cream! This creation dates back to Ginny's indoor birthday picnic where she made about 3 different cakes!

Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2...


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Ginny makes chocolate truffle cake for Dave's birthday

Posted by Bake Club on Thursday, November 24, 2011, In : big cakes 

Ginny made this wicked chocolate cake. It was the crowning glory of a Persian feast, which included several courses beforehand. She also presented this amazing selection of Middle Eastern sweets personally brought over from Iran. Look how colourful they are. From left, there's REAL nougat (with 48% pistachios), baklava, various pistachio and lemon almond sweets and delicious spun sugar, like fancy candy floss, which we called horse's hair.

The cake was incredibly rich and melt in the mouth. It...
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Frances's gluten-free vegan date loaf

Posted by Bake Club on Monday, October 10, 2011, In : big cakes 

No eggs, no wheat but still tastes great. The brown sugar and dates caramelised.
I found this recipe on bestrecipes.com.au that doesn’t use eggs.

1 c chopped dates
2/3 c brown sugar or even less
60 g dairy free spread or butter

1 c boiling water
1 and 3/4 c gluten-free flour

1 tsp baking powder
1 tsp bicarb of soda

2 tsp vanilla essence

You could also add chopped walnuts and ginger if you're feeling spicy.

Put dates and sugar in bowl then add margarine. Pour in boiling water, stirring until ma...


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Ginny's chocolate apple cake

Posted by Bake Club on Saturday, October 1, 2011, In : big cakes 

Rich and spicy cake for any occasion!

2 21/2 cups flour
1 tsp baking soda
4 tsb cocoa powder (more if you want it richer chocolatey)
1 tsp vanilla essence
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
1/2 c vegetable oil
1/2 c water
3 eggs
1 1/2 cups soft brown sugar
2 cups apple (peeled and grated)
1 cup chocolate chips, chunks (dark!)


heat oven to 160C
cream butter and sugar in a mixer (or beating), then add eggs, then oil and water and vanilla (it''l be really liquid
sieve together: flour, cocoa, baking ...
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Talia's Victoria sponge cake by Alex M

Posted by Bake Club on Thursday, September 29, 2011, In : big cakes 

Alex M made this sponge cake
for his girlfriend Talia for her birthday, and we all got to eat it. Ain't that nice!

Ingredients:

175g soft butter
175g sugar
3 eggs
175g self raising flour
1tsp of baking powder
1tsp of vanilla extract

jam
whipped cream
icing sugar

steps:

1/ Preheat your oven to 180c and grease two 18cm cake tins. Line the tins.

2/ Cream the butter & sugar until they are light and fluffy and your arm is sore. Beat in the eggs one at a tim...
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Myles’ amazing lemon cake

Posted by Bake Club on Saturday, September 10, 2011, In : big cakes 

This is easy and guaranteed to impress everyone.

Preheat oven to 170 C. Into a blender goes:

¾ c sugar

2 eggs

1 c plain yoghurt

¾ c oil

zest of 2 or 3 lemons

2 c self-raising flour (or 1 c ground almonds, 1 c semolina, 1 Tbs baking powder)

 

Blend until mixed. Pour into greased baking tin and bake for 45-60 mins until cooked through.

While cake is cooling, make a syrup by heating up in a pan the juice of 2 lemons and ¼ c sugar. Poke some holes on top of the ca...


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Frances’s yoghurt and goldenberry cake

Posted by Bake Club on Sunday, July 10, 2011, In : big cakes 

I wanted to find a recipe to use my homemade yoghurt. I adapted Heidi Swanson’s buttermilk cake from her latest book, Super Natural Every Day. Her summer version uses sliced plums and she recommends a winter version of 12 chopped Medjool dates and 1 c toasted walnuts. I had neither so I used dried goldenberries, cranberries and hazelnuts.

 

1 ½ c spelt flour
1 c white flour
1 tbs baking powder
½ dark muscovado sugar
½ tsp sea salt
2 eggs
1 ½ c yoghurt or buttermilk
6...


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Dark chocolate and feijoa cake by Frances

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 

This is my attempt at Alessandra Zecchini's chocolate and fig cake. She used fresh figs, which looked beautiful and pinky, but I didn't have any on hand. The feijoas aren't so aesthetically pleasing but it still tasted good; the tart feijoa contrasts well with the chocolate.

250 g bar of Whittaker's Dark Ghana Chocolate
100 g butter
3 eggs, whites beaten into stiff peaks
2 tbs sugar
1 tsp vanilla extract or paste
3 tbs self raising flour
10 feijoas peeled and cut in half

Melt chocolat...


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Tricia’s carrot cake

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 


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Frances does Jamie’s honey and pistachio semolina cake

Posted by Frances Chan on Saturday, May 21, 2011, In : big cakes 


I quite enjoyed Jamie Oliver's TV series travelling to different cities. In Athens he whipped us this cake and I recreated it with success using homemade yoghurt.
5 eggs
225g yoghurt
225g caster sugar
75g ground almonds
zest of lemon and orange
150g plain flour
200g polenta or semolina
2 tsp baking powder
200ml olive oil

Syrup:
100ml honey
juice of lemon and orange
150g toasted, chopped pistachios

Mix all the ingreds and pour into 20-22cm cake tin greased and floured. ...


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Mama Maria's apple (or pear) cake

Posted by Bake Club on Friday, May 20, 2011, In : big cakes 


3 eggs
7 apples (or pears)
1 ¼ c vegetable oil
1 ½ c sugar
2 ½ c flour
pinch salt
1 tsp baking soda
1 tsp
cinnamon
1 tsp vanilla
1 c raisins

Turn oven to 350 deg F.

Peel and cut apples (or pears). Put aside. Put flour in a small bowl. Mix in cinnamon and baking soda.

Mix oil and sugar together in another bowl. Add 1 egg at a time to bowl, then vanilla. When mixed in add apples, raisins and flour mixture.

Pour into a 20cm ring tin and cake tin. Bake for 1 Â...


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Ginny makes Nigel Slater's chocolate hazelnut cake

Posted by Bake Club on Wednesday, May 18, 2011, In : big cakes 

Below is what Nigel says about this cake ... I can't find fault with him, in any way. It was delightful.

However: I bought pre-toasted hazelnuts and accidentally put a mix of nutmeg and cinnamon into the cake (because I didn't read the spice jar label... it wasn't a disaster!)
I left the cinnamon out of the icing, and I dressed it with pomegranate. Yum!!

CHOCOLATE CHIP HAZELNUT CAKE WITH CHOCOLATE CINNAMON BUTTER CREAM by Nigel Slater

I like birthday cake. I love maki...


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Katrina's polenta cake for Nicky

Posted by Bake Club on Tuesday, January 11, 2011, In : big cakes 

Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

Syrup
1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the
juice, ground almonds and polenta.
Whip ...
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Nicola vs Nigella - the rhubarb polenta cake bake-off

Posted by Bake Club on Wednesday, December 22, 2010, In : big cakes 

What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious.

Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'

500g rhubarb
300g caste...

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Our first banana cake on Bake Club - c/o Ginny

Posted by Bake Club on Monday, December 20, 2010, In : big cakes 

I have adapted this from a recipe given to me by a student in my department, it was her grandmother's, originally (the student was considerably older than me), and makes a damn fine banana cake, I think perhaps the best I have tasted. I don't like bananas, but in cake like this, that's a different story. easy, fool-proof one could say. works well in a round or a ring tin, but then bake for slightly less time. I would just say if using chocolate it probably pays to line the base of the ...
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Ginny does Nigella's lemon polenta cake

Posted by Bake Club on Wednesday, December 15, 2010, In : big cakes 

Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying attention to quantities. Made it crunchier than I would have liked.

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness of the drizzle than does the usual flour. If you were to try to ima...


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Ginny makes most complicated chocolate cake ever

Posted by Bake Club on Friday, December 3, 2010, In : big cakes 

When Ginny said she used about 8 bowls to make this cake, we were so impressed. Ginny lets the story unfold...
I wanted to make a rich and moist chocolate cake for David's birthday. I leafed through a heap of recipes, but Nigel Slater's chocolate beetroot cake in Tender (Vol 1) jumped out at me and sounded pretty good. It was. Delicious. Rich. Moist. Sticky. Everything I wanted in the cake, and more.
It was also a lot of work! The most involved cake I have made...Three and a half hours i...
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Ginny's NY-inspired olive oil cake

Posted by Bake Club on Wednesday, December 1, 2010, In : big cakes 

This olive oil cake from Frankies Spuntino in Brooklyn was one of the nicest things I ate in NYC...oily with a hint of orange.
I didn't have a bundt tin, so it was a bit oily in the middle, but still delicious (took longer to cook and so the edges were crusty). A lot of olive oil, but it's worth getting one that tastes nice... :

5 large eggs, at room temperature
finely grated zest of 1 1/2 oranges
1 1/4 cups sugar
2 cups extra-virgin olive oil (you could get away with less)
2 cups cake flo...
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Gorgeous gourgère by Mama Chan

Posted by Bake Club on Friday, November 19, 2010, In : big cakes 

Like a giant cream puff donut, this ring measured more than 30 cm in diameter - bigger than an LP!

1 c water
75 g butter
150 g flour
1 dessertspoon sugar
4 eggs

Bring butter and water to the boil, add flour and beat until the mixture leaves the sides of the saucepan. Remove from heat, add sugar, then beat in eggs one at a time. Make into a wreath shaped on a greased tray. Bake at 200 C for 30 mins.
Slit ring in half while hot. When cool, fill with whipped cream with a bit of rum and freshly sliced f...
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Mama Chan's carrot cake

Posted by Bake Club on Tuesday, November 9, 2010, In : big cakes 

Carrot cake ain't carrot cake without cream cheese icing!

2 eggs
1/2 c brown sugar
1/2 oil
1 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/2 c chopped walnuts (optional)
1 1/2 c grated carrots

For icing, mix together:
100g cream cheese at room temperature
1/2 c icing sugar
enough lemon juice to taste

Beat eggs and sugar until creamy. Add oil, then fold in dry ingredients. Pour into greased ring tin or loaf tin. Bake at 150C for 3/4 hour.
Wait till cool to sp...
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Marzipan magic by Penny from Windsor

Posted by Bake Club on Sunday, October 31, 2010, In : big cakes 

On a trip to Windsor, England, in August we were treated to homemade treats by Penny. We'd never seen marzipan inside a fruit cake before so I had to take a pic. Was very tasty.

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Mama Chan classic: streusel coffee cake

Posted by Bake Club on Sunday, October 17, 2010, In : big cakes 

Why does a 'coffee cake' not contain any coffee? Does anyone else find this an annoying misnomer? Anyway, this recipe comes from Mama Chan's first homemade recipe book that my older sister Karen typed out more than 30 years ago! That's why the measurements are imperial. She's probably used the same ring tin since then too. Indeed, this streusel coffee cake goes well with any warming beverage at any time of the day.

1/ 1/2 c flour
3 tsp baking powder
1 tsp salt
3/4 c sugar
2 oz butter
1 egg
1/2 c mil...
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Gluten and dairy free orange and almond cake by Jordan Rondel

Posted by Bake Club on Tuesday, October 5, 2010, In : big cakes 

Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole orang...
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Kuchen Borracho (Drunken Cake) by Ginny served with clotted cream

Posted by Bake Club on Monday, September 20, 2010, In : big cakes 


A cake from Chile with German origins which involves drenching apples in cream. Yeah!
Ginny also provided clotted cream for this drunken affair.

Filling
1lb 7oz tart apples, prepared weight (about 5)
2¾ oz/generous ⅓ cup granulated sugar (I used dark brown sugar)
3½ fl oz/½ cup heavy cream
(I added half a nutmeg, grated)

Cake
10½ oz/2 cups all-purpose flour
2½ tsp baking powder
¼ tsp salt (heaping, for me)
5½ oz/scant 1½ sticks unsalted butter, softened
3 eggs, lightly beaten
5 tbsp ...
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Birg's hummingly good hummingbird cake

Posted by Bake Club on Friday, September 17, 2010, In : big cakes 

This cake was so popular at work, by the time I got to photograph it most of it was gone! Birg also makes a gluten-free version with riceflour and almond meal. Most excellent.

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil
440g can crushed pineapple, drained of juice (Birg used pineapple chunks, very nice)
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cu...


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Mama Chan made this Lemon Sour cake for Father's Day and her own birthday!

Posted by Bake Club on Tuesday, September 7, 2010, In : big cakes 

zest and juice of 2 lemons
250 g butter
1 1/2 c castor sugar
6 eggs
1/4 self raising flour
2 c plain flour
3/4 c sour cream

Cream butter, sugar and zest. Beat in eggs one at a time. Stir in sifted dry ingreds alternatively with sour cream and lemon juice.
Pour into greased 23cm round cake tin. Bake at 150C for 1 1/4 hours (a little less if it's a ring tin).
To serve dust with icing sugar. Serve with cream and/or yoghurt.
Recipe from cousin Suzanne many years ago.
Mama Chan also made a gluten free versio...
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Ben's exploding volcano for Flynn's 3rd birthday

Posted by Bake Club on Thursday, August 12, 2010, In : big cakes 

Ben excelled himself for Flynn's 3rd birthday in Nov 09 with this exploding volcano. The volcano is a meringue with pink, orange and red coloured cream 'bubbling' out of the crater. This rather complicated and involved project included customising a baking tray using steel cutting tools to make a hole in it so a bowl could be inserted! This created a mould to shape the meringue over. Once the candles were blown out, the kids all took turns cracking open the volcano's shell to get their volcan...

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Frances' first attempt at a gluten-free, sugar-free cake (ok it's got chocolate bits in it)

Posted by Bake Club on Tuesday, August 10, 2010, In : big cakes 

I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Fre...
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Mama Chan's dense fruit cake

Posted by Bake Club on Sunday, August 8, 2010, In : big cakes 

This recipe is for two square tin cakes, with lined sides and bottom.

Soak in 1 1/2 c of brandy overnight:
2 kg fruit mince
red and green cherries
zest of 4 lemons

3 T golden syrup
3 T marmalade
3 tsp vanilla
500g butter
1 1/2 c brown sugar
4 1/2 c flour
9 eggs
3 tsp baking powder
3 tsp mixed spice

Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins.
Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins.
Bake for half hour...
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Mama Chan made this sponge for Davy's 50th

Posted by Bake Club on Saturday, August 7, 2010, In : big cakes 

6 eggs
3/4 c sugar
1 tsp salt
1 1/2 c almond meal
1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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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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