Showing Tag: " berries" (Show all posts)

Raw berry cheesecake by Frances

Posted by Bake Club on Saturday, July 27, 2013, In : desserts 

After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could...
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Mama Chan’s hazelnut meringue

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

6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts

Preheat oven to 100 C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until crispy.

Assemble together with sweetened cream and berries. Our bottom layer was strawberri...


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Frances makes one-pot chocolate deadline cupcakes

Posted by Bake Club on Saturday, January 21, 2012, In : small cakes 

On the last day of deadline week I made these for the work team, hence their new name – ‘deadline cupcakes’. This easy recipe is from Annabel Langbein’s Free Range in the City.

120g butter, in small cubes
½ c neutral oil
1 c water
100g dark chocolate, chopped
½ c cocoa, sifted
1 ½ c caster sugar
2 eggs
1 tsp vanilla extract
1 ½ tsp baking powder
1 tsp baking soda
1 c yoghurt or buttermilk
2 c flour
¾ c raspberries (or any fresh or frozen berries)


Preheat oven to 180C. Line 24 m...


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Anna’s chocolate vegan berry tofu cakes

Posted by Bake Club on Tuesday, July 19, 2011, In : small cakes 


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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Mama Chan's apple and berry crumble pie

Posted by Bake Club on Wednesday, February 9, 2011, In : desserts 


Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book.

Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins.
Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish.
Make crumble topping by mixing:

2 c flour
1 c ground almonds
1 1/2 c brown sugar
2 c rolled oats
1 c almonds, chopped or slivered
2 tsp mixed spice
together with 250 g melted butter
Put the topping on ...
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Banana bran muffins with blueberries by Ginny

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

I had some bananas that needed to be cooked with. These sounded healthy and they were surprisingly moreish and delicious. I could have eaten about 6 in one go.

1.5 cups bran
0.75 cup boiling water
0.25 cup brown sugar
0.75 cup plain yogurt
1 egg, beaten
0.25 cup oil
2 bananas, mashed
1.25 cups flour
1.5 tsp baking soda
(approx 1 c frozen blueberries)

makes 12 'standard' muffins... grease a muffin tin
oven to 190C
mix bran with boiling water and leave to cool.
add yogurt, egg, oil and banana to br...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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