Showing Tag: "lemon" (Show all posts)

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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Fennel sesame biscuits

Posted by Bake Club on Tuesday, September 27, 2022, In : cookies 

Another spicy bite from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). If you don't have fennel you could use caraway seeds,


200 g butter, room temperature

80 g icing sugar

1 tsp fine lemon zest

140 g flour (I used spelt)

80 g cornflour

40 g polenta

1/4 tsp paprika

1/2 tsp baking powder

1 tsp ground fennel seeds

3 tsp sesame seeds, toasted

50 g brown sugar


In a bowl cream the butter with the sugar and zest. Sift in flours, polenta, paprika and baking powder and add in fennel and sesame seeds. ...


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Lemon sorbet

Posted by Bake Club on Wednesday, August 31, 2022, In : desserts 

I didn't think making sorbet would be this easy. But it is. So try it.

1 c caster sugar
2 1/4 c water
1 1/4 c lemon juice (6-8 lemons)
Rind from 3 lemons
2 egg whites
2 Tbsp limoncello (optional)

Put the sugar and water in a saucepan and stir over medium heat until sugar has melted. Add lemon rind and simmer for 15 mins. Remove rind and stir in liquer if using. Pour mixture into a shallow airtight container and freeze for about 2 hours until mushy. Remove from the freezer and stir.
Whisk the egg whit...
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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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Brown sugar pavlova with mango and lemon curd

Posted by Frances Chan on Tuesday, June 28, 2022, In : desserts 

By far the simplest pavlova recipe I've come across. For a change I made mini pavs and with brown sugar. Brown sugar gives a wholesome depth of caramelish sweetness compared to white sugar. A whipped cream and tangy fruit topping is must to offset the pillowy sweet marshmallow.


4 egg whites

1 1/2 c brown sugar

2 Tbsp boiling water

1 tsp vinegar

1 tsp vanilla extract


Preheat oven to 140C. Line a baking tray with baking paper.

Put all the ingredients in a bowl and beat with an electric mixer for 10-12...


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Lemon meringue pie with olive oil crust

Posted by Bake Club on Wednesday, June 15, 2022, In : desserts 

This one is dairy free and refined sugar free. Doesn't stop you serving it with whipped cream if you want though!


Pastry

2 c flour

pinch salt

1/3 c + 1 Tbsp / 100 ml olive oil

1/3 c + 1 Tbsp / 100 ml warm water


Curd:

5 egg yolks

2 whole eggs

1 c lemon juice

1/2 c honey

4 tsp cornflour or arrowroot powder mixed with a little water to make a paste


Meringue:

5 egg whites

2 Tbsp honey or granulated sugar

lemon zest to garnish, optional


Preheat oven to 190C. Line a 20 cm pie tin with baking paper and grease the s...


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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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Lemon polenta shortbread

Posted by Bake Club on Saturday, April 16, 2022, In : slices 

Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).


2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar


Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press even...


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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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Pavlova roll

Posted by Bake Club on Wednesday, November 10, 2021, In : desserts 

It all started with wanting to use up some cream and lemon curd. A pavlova roll is an ideal spongey medium with which to contain said filling!

5 egg whites
1 c caster sugar
1 Tbsp lime powder, optional (or any powdered fruit such as raspberries, mango, passionfruit)
1 tsp vanilla extract
1 tsp vinegar
1 Tbsp cornflour
3/4 c pistachios, finely chopped (or sliced almonds, hazelnuts, shredded coconut)

300 ml cream
1 c lemon curd

Preheat oven to 170C. Line a sponge roll tin with baking paper.
In a large bow...
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Lemon tart

Posted by Bake Club on Sunday, October 10, 2021, In : desserts 

Inspired by those many iterations of Bake Off, I decided to set myself a challenge to make a lemon tart in 2 1/2 hours. It was 9.30am on a Sunday morning, and I wanted to enjoy a piece while listening to my jazz colleagues on the 95bFM Jazz Show from 12-2pm (of which I am a rotating host). I did it! Thanks to guidance from Recipe Tin Eats

Tart pastry:

1 1/2 c flour

1/3 c icing sugar

2 1/2 Tbsp almond meal

1/4 tsp salt

100 g butter, softened, cut into cubes

1 egg


In a bowl whisk together flour, suga...


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Citrus peel cookies

Posted by Bake Club on Thursday, September 16, 2021, In : cookies 

Needed a quick bake to use up some mixed peel that's been sitting in the pantry for too long! It's worth the extra effort to add the tangy drizzle icing. You can swap out the butter for a non-dairy spread and use whatever flour you like.

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel


For the icing mix 1/2 c icing sugar with the juice of 1 lemon, lime or orange to make a drizzling consistency.


In a bowl cream...


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Lemon meringue cakes

Posted by Bake Club on Saturday, August 28, 2021, In : small cakes 

Oh such joyful mouthfuls, they're worth all the faffing about. If you're making your own lemon curd, it makes so much sense to make meringue from the egg whites. It's a full culinary circle. Thanks to Julie Le Clerc's Favourite Cakes (Penguin, 2011).


1 1/2 c flour (if using self-raising omit the baking powder)

1 tsp baking powder

2/3 c sugar

150g butter, softened

3 eggs

zest and juice of one lemon


1 c lemon curd, homemade or store-bought


Meringue:

3 egg whites

3/4 c caster sugar


Preheat oven to 180C. Li...


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Lemon shortbread

Posted by Bake Club on Friday, August 6, 2021, In : cookies 

The first of my music-themed treats to sell at The Other Crate Record Fair! These lemony notes are crisp as.

250g butter, softened
1 1/2 c cornflour
1/2 c rice or tapioca flour
3/4 c icing sugar
1 tsp lemon zest, finely grated
1-2 Tbsp milk

Chuck everything in the food processor and blitz till just combined to make a soft dough. Place in between 2 sheets of baking paper and roll out to 1cm thick. Place on tray and refrigerate until firm.
Preheat oven to 150C. Line 2 baking sheets with baking paper. R...
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Another trio of bliss balls - peanut butter, lemon & chocolate prune

Posted by Bake Club on Friday, July 2, 2021, In : sweets 

Bliss balls are the easiest thing to make. Basically chuck everything in the food processor and blitz. To fancy them up you can coat them in melted chocolate. You can use anything you have available in your pantry and swap out different nuts, seeds and dried fruit and sweetener to create different versions. Here's another 3 versions here.

Peanut butter, makes about 30

1 c oats

1/2 c peanut butter

1/2 c dates

1/4 c toasted peanuts


Chocolate prune, makes about 30

1 c cashews

1 1/2 c prunes

1/4 c ground ...


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Baked cheesecake

Posted by Bake Club on Wednesday, November 25, 2020, In : desserts 

I’ve been googling recipes that use lemon curd, since I made a huge jar of it (sugar free). I thought a cheesecake would taste nice slathered in curd – and it did!

Base:

2 c crushed biscuits (eg digestives, malt, gingernuts, bran)

3 tbsp melted butter

pinch salt

Filling:

500g cream cheese

1 c granulated sugar

1 tsp vanilla extract

pinch salt

2 eggs, separated

1 tbsp sugar

1-2 c lemon curd

Preheat oven to 165C. Line a 20cm springform cake tin and grease the sides. Wrap the bottom and sides of the tin i...


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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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Ginger citrus shortbread

Posted by Bake Club on Monday, November 2, 2020, In : cookies 

If you need to, any recipe can be made dairy and gluten free. In this case, it's easy shortbread that can be done in the food processor, adapted from Bluebells Cakery (Random House, 2013) by Karla Goodwin.

2 1/3 c + 1 tbsp flour (I used a GF mix)
1/3 c cornflour
250g butter or non-dairy spread (I used Olivani)
1/2 c + 1 tbsp caster sugar, plus extra for sprinkling
2/3 g crystallised ginger, finely chopped
zest of 1 lemon
zest of 1 orange

Sift flours together in a large bowl or food processor. Rub in ...
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Lemon poppy seed shortbread

Posted by Bake Club on Monday, August 10, 2020, In : cookies 


You can make this versatile mix into any-shaped shortbread. I doubled the recipe to fit into a 33cm x 23cm slice tin, as I wanted rectangular pieces to fit into our daughter's lunchbox. One batch will fit a 20cm round pan to make 12 triangle pieces.

1/3 c granulated sugar
1/4 tsp sea salt
zest of a lemon
115 g butter at room temperature
1 tsp vanilla extract
1/4 tsp lemon oil or extract (I used some lemon juice)
1 cup plus 2 tbsp (150g) flour
1 tbsp poppy seeds, plus extra for sprinkling

Lemon drizzle...
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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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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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Lemon coconut cookies

Posted by Bake Club on Thursday, September 19, 2019, In : cookies 


This recipe called these biscuits 'washboards', which I love, but you can shape the dough into circles too. You can replace the lemon with lime or orange. All citrus flavours go well with coconut.

Makes 32
2 tbsp non-dairy milk
1 tsp lemon juice or apple cider vinegar
1/2 tsp baking soda
1/2 c coconut oil, room temperature
1 c unrefined sugar
1 egg or flax egg
1/2 tsp vanilla extract
1 c desiccated coconut
1 tbsp lemon zest
2 c flour (I used spelt)
3/4 tsp baking powder
1/4 tsp sea salt

Preheat o...


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Lemon bliss balls

Posted by Bake Club on Saturday, May 4, 2019, In : sweets 

Sometimes I get bored of chocolate truffles so I made lemon ones for a change. I used a mixture of almond, hazelnut and brazil nut meal - you whatever you have around.

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...


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Vegan rainbow cupcakes

Posted by Bake Club on Sunday, August 12, 2018, In : small cakes 

After making the indulgent rainbow cake with cream cheese icing for our daughter's 6th birthday I wanted to see if I could make a healthier version. It may take a bit of time colouring 6 bowls of batter and layering them in the patty tins but the result is worth it - and makes the lunchbox extra special!

Makes 12 cupcakes
1 cup milk (I used rice)
1 tbsp lemon juice
zest of 1 lemon
1/3 c olive oil
1 cup natural sweetener (I used rice syrup with a little bit of date syrup)
2 c flour (I used a...


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Blueberry & lemon cheesecake

Posted by Bake Club on Thursday, March 22, 2018, In : desserts 

This is the third raw cheesecake to appear on Bake Club. It's always good to experiment with these things. I made a double recipe to fit a 25cm round cake tin, one of the three cakes I made for my birthday party. I only throw a party once a decade. so I'm happy to make the effort to cater for a whole bunch of diets. I have a few vegan gluten-free friends so I decided to make all the cakes free of gluten, dairy and sugar.

This recipe is adapted from Raw Cake by Daisy Kristiansen and Le...


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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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Lemon sugar cookies

Posted by Bake Club on Wednesday, January 20, 2016, In : cookies 

These are quite interesting, from Erin McKenna's Bread & Butter (Clarkson Potter, 2015). She of BabyCakes fame. She's done a whole lotta experimenting with her gluten-free, vegan recipes and is quite firm on using her certain favourite brands of flour and other ingreds, which of course we can't get here in New Zealand. But I get the gist of her style. Note: xanthan gum needs to be used sparingly, too much and it all becomes too gummy!
1 1/2 c gluten-free flour (Erin prefers Bob's Red Mill)
1/2 ...
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Apricot almond muesli bars

Posted by Bake Club on Sunday, November 15, 2015, In : slices 

This is another one from Little Bird. Apricots, almonds and sesame are a winning combination and the addition of lemon zest makes it sing. After the mixture set in the fridge I cut them into bars and dehydrated for 24 hours as they advised. But they hardly dried out and were still crumbly so I just put them in an oven at 150C for 15-20 min until golden. If you're a raw purist just keep them in the fridge.

Makes 20 bars

1 c almonds, activated if possible
1/4 c flaxseeds, ground in a cof...


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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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Orange and lemon shortbread

Posted by Bake Club on Monday, July 27, 2015, In : cookies 

My orange journey continues with some citrus shortbread also from The Cookie Book (Fog City Press, 2001).

1 c flour (I used white spelt)
1/3 c white sugar (yes, white death, to retain the 'whiteness', I used a bit less)
pinch salt
2 tsp orange and/or lemon rind
125g cold butter
1/2 tsp orange or lemon extract

Preheat oven to 165C. In a bowl mix flour, sugar, salt and zest. Cut in the butter and rub in until mixture resembles fine crumbs. Sprinkle with extract. Form into a ball and knead gently and b...
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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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Lemon tarts with chocolate crust

Posted by Bake Club on Sunday, August 31, 2014, In : small cakes 

By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted a...

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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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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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Frances's raw lemon cheesecake

Posted by Bake Club on Wednesday, July 24, 2013, In : desserts 

After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just b...

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Frances's lemon sour cream muffins

Posted by Bake Club on Saturday, August 11, 2012, In : small cakes 

I made Mama Chan's carrot cake the other day but didn't have any cream cheese for the icing so I used sour cream - parp - just didn't work. So what to do with a tub of sour cream? A quick search found this recipe on Food.com for easy muffins where you don't need to cream the butter and sugar.

1/2 cup unsalted butter
2 cups unbleached white flour (my GF friend suggested using coconut flour, which would be super)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoo...


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Ginny's wholemeal scones

Posted by Bake Club on Tuesday, July 31, 2012, In : small cakes 

Ginny, Bake Club star, made a gazillion things for her and Dave's farewell drinks (see ginger chew, Belgian biscuits, rhubarb snacking cake and raspberry buttermilk cake). They're in NYC for 6 months now!
Ginny sent in this recipe while she was at the airport - what a trooper.

Wholemeal Buttermilk Lemon Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut int...
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Frances’s first cheescake - roasted banana cheesecake

Posted by Bake Club on Tuesday, May 22, 2012, In : desserts 


We recently visited the Green Snapper Café in Colville, Coromandel, on our babymoon, and had a cosy time sitting by the roaring fire looking out to the deserted road outside, reading the weekend paper and being thankful for living in paradise. We had a good ol’ seafood chowder and toasted sammie. Coffee was great. They had a lots of nice-looking cakes on the bench but then the blackboard special caught my eye – roasted banana cheesecake. Three magical words that go so...


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Frances's lemon polenta cookies

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

These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
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Frances makes Easter cherry and chocolate hot cross buns

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

Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success.

Recipe from April's Mindfood

750g plain flour
1/3 c caster sugar (I just used s...
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Gertrud's passionfruit yoghurt syrup cupcakes

Posted by Bake Club on Thursday, April 5, 2012, In : small cakes 

Welcome to Bake Club, Gertrud! Despite her modesty, Gertrud is a fabulous cook and baker and I've been egging her on for ages to contribute to Bake Club. Finally, she debuts with this delightful bite.
Gertrud says: While the original recipe used a 22cm bundt cake tin, I made eight cupcakes and a super-small cake. Watch the time carefully. My oven has a sweet spot and the cupcakes cooked well under 60 minutes.With no passionfruit at hand, I used Delmain Passionfruit Dessert Topping. I als...
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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 makes coconut & lemon cupcakes

Posted by Bake Club on Saturday, March 10, 2012, In : small cakes 


Made these quickly for a 1st birthday party - this melt and mix recipe is super easy.

 

150g butter, at room temp

¼ lemon juice

¾ c sugar

1 Tbs finely grated lemon zest

2 eggs, beaten lightly

1 ¼ c dessicated coconut, plus 2 Tbs for sprinkling

1 ½ Tbs bought lemon butter (I used lemon curd)

 

Preheat oven to 180C/160 fan forced. Line 12-hole muffin tray with paper cases. (I made 18 mini muffins for little hands.)

Place butter and juice in saucepan over moderat...


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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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Mama Chan’s meringues with lemon cream

Posted by Bake Club on Thursday, June 2, 2011, In : desserts 

For our housewarming Mama Chan made these gorgeous meringue bites. I assembled them and topped them with raspberries from her garden.

4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.

Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice

Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.


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Mama Chan's lemon meringue pie

Posted by Bake Club on Friday, March 25, 2011, In : desserts 

I have wonderful memories of this when I was a child, when we called it wang wang pie.
Pastry;
2 c plain flour, 1/4 tsp salt, cold water
Sift flour and salt, cut in butter and mix until a stiff dough. Put in fridge.

Filling, mix together in saucepan over gentle heat for 5-10 mins:
1/4 c cornflour
2 Tb custard powder (optional)
3/4 c sugar
2 tsp lemon rind
1/4 c lemon juice
3 egg yolks
1 Tb butter

Meringue, beat together:
1/4 c caster sugar
1/4 tsp vanilla
3 egg whites

Roll out pastry, line 20cm flan tin. Cov...
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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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Frances's first macarons - rustic as!

Posted by Bake Club on Tuesday, December 28, 2010, In : small cakes 

Here they are, my first attempt at the fancy French macarons. They look pretty rustic with their cracked surfaces. I didn't have time to leave them for 20 mins before baking, hence the crackling, but you know what - I like this look. And it didn't affect the taste, it was still an intense sugary buttery mouthful. I followed the same recipe as Ginny used except I used lemon instead of lime and only put basil in the filling. Not as tangy but I still have plenty of ground almonds so will be mak...

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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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Three tiers of lemon and strawberry cupcakes by Mama Chan

Posted by Bake Club on Monday, November 29, 2010, In : small cakes 


This recipe used lemon curd to make butterfly cupcakes but Mama Chan just used strawberries in season and whipped cream.

125g soft butter, chopped
1 tsp grated lemon rind
¾ c caster sugar
2 eggs
1 ½ c self-raising flour
½ c milk

Line 24 patty pan trays with paper patty cases. Mama Chan got some real cute ones with animals from the $3 Japan shop in Queen St.
Combine butter, rind, sugar, eggs, flour and milk and beat with electric mixer.
Divide mixture among the patty...


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Ginny's pumpin' pumpkin pie

Posted by Bake Club on Tuesday, November 23, 2010, In : desserts 

This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zes...

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Ginny makes perfect Portuguese tarts

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

Ginny admits: "I just used a bought puff pastry which is cheating, but hey, who as the time... it was still nice. and I only made half the filling. left over as custard it was really good! nice and lemony..."

filling:
2 1/4 cups milk
1 1/2 Tbsp flour
1 Tbsp cornflour
4 egg yolks
1/2c caster sugar
2 strips of lemon rind (thick)

whisk 1/4 c milk, flours and egg yolks until smooth
combine sugar, lemon rind and 1/4 c of water in a pan and sir over low heat til sugar dissolves, then bring to the boil....
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Mama Chan classic: melting moments aka yo yos

Posted by Bake Club on Monday, October 11, 2010, In : cookies 

300g butter, softened
1/2 c icing sugar
1 c cornflour
2 c flour

Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour.
Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork.
Bake for 30-35 mins.

Make lemon icing by mixing 1 Tb soft butter, 1 c ...
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Ginny's sticky lemon slice

Posted by Bake Club on Thursday, September 23, 2010, In : slices 
Ginny insists this wasn't her best batch and her tin was too small, but it looks pretty good to us.

8 ounces unsalted butter, softened
2 1/2 ounces icing sugar
9 ounces plain flour
14 ounces granulated sugar
4 medium eggs, beaten together
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
6 tablespoons lemon juice, strained
Confectioner’s sugar for dusting

1 Put the softened butte...
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Lamington love by Frances

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

I started out with a Genoese sponge by Alessandra Zecchini from her book Sweet As. Then used the Edmonds recipe for the chocolate icing.

I halved this recipe for the lamington sponge.

5 eggs, separated
140g sugar
grated lemon zest
120g flour (I used a bought gluten-free flour mix)
50g butter, melted

Preheat oven to 180C. Line base of 23 cm baking tin with baking paper, then grease and flour sides of tin.
Partly fill a small saucepan with hot water and set over medium heat. Set bowl over the simmering...
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Self-saucing lemon pudding by Mama Chan inspired by Canvas

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


1 c self raising flour
1/2 c caster sugar
2 T lemon zest
45 g butter
1/2 c milk
1 tsp vanilla extract
2 T extra sugar
1/4 lemon juice
1/2 c boiling water

Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min...
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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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Andrea's Zombie Mama Muffins with hazelnuts, pear, apple & banana

Posted by Andrea on Sunday, August 15, 2010, In : small cakes 

Elodie enjoys her first muffin!

an easy muffin recipe for tired mums and dads ...
makes 6 large, or 12 small

place baby in highchair with plastic baking things to play with 
have a coffee
THEN
in one bowl combine:
1 cup wholemeal flour
1 cup rice flour
half tsp baking soda
1 tsp baking powder
half tsp salt

in another bowl combine:
half tsp grated lemon rind
a quarter cup raw sugar
4 tsp melted butter (or oil)
3/4 cup milk (or ricemilk or soy)
1 egg
3 TBS lemon juice
chopped hazlenuts
small slices/chunks apple, b...

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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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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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