Talia's Victoria sponge cake by Alex M

September 29, 2011

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 time, with 1tbsp of flour.

3/ Sift the remaining flour and baking powder over the bowl. Add vanilla extract. Fold in gently like you are caressing your lover's ear. Divide the mixture equally between the two tins.

4/ Bake for 25 minutes or until risen, firm and shrinking from the edges. Leave in the tins for 3 minutes. Invert on to a rack. Peel the paper carefully off and leave them to cool on racks. Fill with jam and cream. Sprinkle icing sugar on the top.

5/ Take to your friend's house and eat, accompanied by a nice cup of tea.

Recipe from Sam Stern's Eat Vegetarian book
 

Frances makes Heidi's brown sugar rosemary nuts

September 24, 2011


Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/...


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Alessandra & Arantxa Zecchini's book launch with delicious food!

September 16, 2011


Congratulations Alessandra and Arantxa on your beautiful new book, Party Food for Girls! I was most delighted to attend the launch on the top floor of Lopdell House in Titirangi on Thursday. What a sight to enter the room and see a central table laden with expertly baked and decorated treats as featured in the book.




There were also tray and trays of delicious and healthy savoury snacks doing the rounds - corn chips and salsa, rice balls with Japanese herbs, crostini with hummus, tomatoes and ...
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Myles’ amazing lemon cake

September 10, 2011

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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Grapefruit curd fairy cakes by Frances

September 10, 2011

200 g butter or Olivani
1/4 c caster sugar
1 tsp lemon zest
3 eggs
1 1/2 c self-raising flour
1/2 c flour
1 c buttermik
370g jar lemon curd (I used my homemade grapefruit curd)
icing sugar to dust

Preheat oven to 180 degrees. Line 12 muffin tins with paper cases.
Cream butter, sugar and zest for 10-12 min until pale and creamy. Add eggs one at a time, beating well after each addition.
Sift combined flour into a bowl. Add half flour and half buttermilk to egg mixture and stir until combined. Add remainin...
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No-knead bread by Frances

August 26, 2011

Super easy bread!

1 Tb dry yeast
1 c warm water
1 tsp salt
2 Tb vegetable oil
3 c whole wheat flour (I often use spelt, you can use gluten-free flour)
cornmeal

In a bowl, dissolve yeast in water. Add salt and oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surafce, Shape into a small round bread and place in a round pan or loaf tin sprinkled with cornmeal. Allow to rise until doubled. Preheat oven to 190 ...
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Frances hearts cinnamon hearts

August 26, 2011


Bake Club is one year old! To celebrate I made some cinnamon crisps.


2/3 c (155 g) butter

1/3 c caster sugar

1 ½ c self-raising flour

½ c ground almonds

1 tsp ground cinnamon

pinch salt

 

Preheat oven to 180 C. Lightly grease baking sheets or line them with baking paper.
Cream butter and sugar. Sift together flour, almonds, cinnamon and salt and add to creamed mixture. Use wooden spoon to mix well.
Turn out onto lightly floured surface and roll out between 2 sheets o...


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Pumpkin chocolate chip cookies by Alex

July 28, 2011

Pumpkin and chocolate chip - who woulda thunk it!
  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

1.   Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking s...


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Anna’s chocolate vegan berry tofu cakes

July 19, 2011


What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.

Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed ...


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Frances’s caramel almond popcorn

July 10, 2011

This is a wickedly good treat for watching films at home or in the cinema, or watching the Reds beat the Crusaders in the Super 15 final. Boo!


5 cups freshly popped popcorn
1 cup whole almonds
1/2 cup firmly packed light brown sugar
50 g butter
2 tbs golden syrup or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda


Preheat oven to 100 C. Grease a baking sheet.
Mix popcorn and almonds in large bowl.
Over low heat, mix sugar, butter and syrup in medium sauce...


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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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CAKE — THE FINAL FRONTIER

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