Bake Club

Raspberry yoghurt muffins by Frances

July 28, 2012

I adapted this from a loaf recipe. You can put this batter in any size tin, really. I like the tanginess the yoghurt adds to the mix.

cooking oil spray
1 cup frozen raspberries
1/2 cup brown sugar
2 eggs, lightly beaten
3/4 cup low-fat vanilla yoghurt
1 3/4 cups self-raising flour
1/3 cup ground almonds

Preheat oven to 180ºC. Spray an 11x21cm loaf pan or 12 muffin tins/cases with cooking oil. Line the base and two long opposite sides with non-stick baking paper, allowing overhang.

Combine all ingredients in a large bowl. Spoon into the prepared pan and smooth the surface.

Bake for about 20 minutes, or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool.

Posted by Bake Club. Posted In : small cakes

John's speculaas cookies

July 12, 2012

John made these fantastic dutch spice cookies for Dave and Ginny's farewell drinks. They're going to New York, hence the DGNY decoration. Very creative.

John's recipe below:
Speculaas spice mix 6.5 g ground cinnamon 2g ground cloves 1.5 g grated nutmeg 1 g ground white pepper 2 g ground aniseed (from star anise) 1g ginger powder 1/2 g cardamon powder these quantities are critical and should be interfered with and changed at will in a wildly uncontrolled manner

Specu...
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Posted by Bake Club. Posted In : cookies

Ginny's ginger chew (not crunch)

July 9, 2012

I am a huge fan of an old-fashioned crunchy, thinly-iced ginger crunch.
This recipe isn't like that. It's a bit like a mix between a ginger crunch and an Anzac biscuit (which isn't a bad thing) so I have called it a ginger chew! It's from a cafe in Golden Bay.

Oaty Ginger Chew
150g butter
2 Tbsp golden syrup
3/4C brown sugar
3/4C coconut (I used dessicated)
1 1/2C rolled oats
3/4C flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

icing
4 Tbsp butter
8 Tbsp icing sugar
4 Tbsp golden syrup
2 tsp gr...
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Posted by Bake Club. Posted In : slices

Chocolate swirl cheesecake by Frances

July 8, 2012

This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.

200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate

Method

Turn oven to 200°C. Line an 18cm-20cm springform tin with bak...

Posted by Bake Club. Posted In : desserts

Ginny's Belgian biscuits

July 6, 2012

I made these with some left-over gingerbread men dough... this is a basic recipe from taste.com.
I iced them with an icing made with plum powder (natural colour, and nice flavour!)

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
1 cup pure icing sugar, sifted
Plum p...

Posted by Bake Club. Posted In : cookies

Frances's carrot pulp crackers

July 4, 2012

OK, these aren't baked, they're dried raw in the dehydrator. It's my new favourite thing. This excellent recipe is adapted from the Foods for Long Life blog. All this time I've been chucking the pulp from my juicer, now I'm freezing it to use later in crackers or baking.
There are 2 batches of crackers pictured here. I used carrot pulp in one and carrot/beetroot/apple in the other.

makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...

Posted by Bake Club. Posted In : savoury

Ginny's rhubarb snacking cake

July 2, 2012

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 ...

Posted by Bake Club. Posted In : big cakes

Frances’s gluten-free chocolate roulade

June 29, 2012

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...

Posted by Bake Club. Posted In : big cakes

Ginny's raspberry buttermilk cake

June 28, 2012

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...

Posted by Bake Club. Posted In : big cakes

Frances makes mushroom and fennel ragout with cheese scones

June 27, 2012

This is from Allison Pirrie’s wonderful Pease Pudding website. I saw the pic and was instantly craving its heartiness. Unfortunately I didn’t have fennel on hand, so I used celery and added a few more fennel seeds.

Ingredients for Scones
200g self raising flour
80g butter
pinch of salt
Pinch of cracked black pepper
100g grated cheddar cheese
150ml of milk
1 tblsp Dijon mustard
Handful of thyme

Ingredients for Ragout
800g white or brown button mushrooms, washed and ha...

Posted by Bake Club. Posted In : savoury

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