Showing Tag: "jam" (Show all posts)

Walnut jam drops

Posted by Bake Club on Tuesday, November 15, 2016, In : cookies 

These healthy jam drops combine walnuts, coconut and your favourite jam to make a cute cookie reminiscent of a Louise slice. Another one from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015).

Make about 18
2 c walnuts halves
1/2 tsp salt
1 c dates
1/4 c water
1 tsp vanilla extract
1 c desiccated or shredded coconut
strawberry or raspberry jam or any other favourite

Preheat oven to 175C. Line a baking tray with baking paper. In a food processor blitz the walnuts ...
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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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Italian jam drops

Posted by Bake Club on Thursday, November 19, 2015, In : cookies 

These biscuits sound so much more exotic when you put 'Italian' in front of them. In his book Italian Home Baking (Kyle Books, 2011) Gino D'Acampo makes these egg cookies with jam. I've never used boiled egg yolk in baking before so I wanted to see what kind of biscuit it would make instead of creaming the butter and sugar.
Makes 20-25 cookies
3 medium eggs
150g flour
80g caster sugar
50g salted butter, softened
1 tsp vanilla extract
2 Tbs milk
5 Tbs apricot jam
Boil the eggs for 10 minutes. Cool unde...
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Frances's chocolate cherry louise cake

Posted by Bake Club on Friday, April 26, 2013, In : slices 

I adapted this recipe from Fiona Smith's chocolate, raspberry & coconut slice in A Treasury of New Zealand Baking (Random House 2009).

125g butter, softened
3/4 cup sugar
3 eggs, separated
1 1/2 c flour
2 Tbs cocoa powder
1 1/2 tsp baking powder
3/4 c jam (I used cherry)
50g chocolate, grated
1/2 c dessicated coconut (or long threaded)

Preheat oven to 180C. Grease a 18cm x 28 cm cake tin with baking paper.
Cream butter and half the sugar till light and fluffy. Beat in egg yolks, Sift in flour, cocoa and...
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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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Raspberry jam sponge puddings by Mama Chan

Posted by Bake Club on Sunday, October 3, 2010, In : desserts 

Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
 
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
 
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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Ginny made a million scones for Sunday Devonshire Tea

Posted by Bake Club on Thursday, September 16, 2010, In : small cakes 

What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.

500g/1lb 2oz self-raising flour, sifted, plus extra for dusting
100g/3½oz butter, softened, cut into cubes, plus extra for greasing
large pinch salt
40g/1½oz caster sugar
300ml/10½fl oz full-fat milk, plus extra for glazing

  • To serve
  • butter, fresh clotted cream, good quality strawberry jam

  • 1. In a large mixing bowl, rub the flour and butter together, using your fingerti...

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    Alessandra's vegan cupcakes with coconut butter

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

    Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

    150 ml melted coconut butter
    100 g raw cane sugar
     200 g self-rising flour
    150 ml water
    few drops of pure vanilla essence
    Cherry jam

    Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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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

    Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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