Showing Tag: "raw" (Show all posts)

Chocolate sponge

Posted by Bake Club on Tuesday, December 12, 2017, In : big cakes 

Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper a...
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Hazelnut chocolate fudge bars

Posted by Bake Club on Thursday, November 30, 2017, In : sweets 

Why are hazelnuts so expensive? I love these lil' nuts but I only buy them for special occasion bakes. Or nonbakes as the case may be. These fudgy bars start melting as soon as they're out of the freezer but I'm gonna attempt to take some on a flight to Wellington tomorrow for our vegan friends - wish me luck!
This recipe is adapted from Vladia Cobrdova's A Whole New Way to Eat (Murdoch Books, 2017). She adds fresh ginger to hers, caramelised with honey. I did a cheat's version and just used o...
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Trio of bliss balls - chocolate, strawberry, cookie dough

Posted by Bake Club on Friday, November 3, 2017, In : sweets 

It all started with our daughter wanting chocolate chip cookies. I decided to make healthy chocolate chip cookie bliss balls and found this easy recipe from Wholefood Simply. Then I decided to make my own recipes using different sweeteners, flavours and flours, but all still raw, whole, organic, sugar and gluten free.

Makes about 24
2 c rolled oats
1/3 c tahini
2 tbsp honey or rice syrup
2 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
pinch salt
1/3 c dark chocolate chips
Blitz the oats in a ...
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Chocolate and strawberry chia jam cups

Posted by Bake Club on Wednesday, October 25, 2017, In : sweets 

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...


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Prune chocolate slice

Posted by Bake Club on Thursday, September 28, 2017, In : slices 

This is adapted from Eleanor Ozich's apricot and chocolate slice. I love the combination of prunes and chocolate, and have made my own chocolate in this recipe. This is another entry into #PlantBasedChallengeNZ #LittleBirdGoodness

1 c prunes, chopped
2 c ground seeds/nuts/grains - this is YOUR choice! I used 1 c rolled oats, 1/2 c sunflower seeds, 1/2 c activated buckwheat groats (you can also use pumpkin seeds, sesame seeds, almonds, cashews, walnuts)
1 c desiccated coconut
1/3 c coconu...


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Raw banoffee pie

Posted by Bake Club on Wednesday, June 28, 2017, In : desserts 

This is a recipe from Eleanor Ozich. It's delicious, but I will make it slightly different next time. I usually make a raw base with the usual suspects: dates, almonds, coconut oil, but I find it's not crunchy enough for my liking. So I add buckinis (activated buckwheat groats). Or do the easy classic non-raw cheesecake base - bashed up gingernuts or malt biscuits mixed with some melted butter. I wanted more caramel and less cream filling so next time I will halve the cashew cream.

Base:
1 c me...
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Easy vanilla cake

Posted by Bake Club on Thursday, May 25, 2017, In : big cakes 

When it comes to birthday cakes, kids usually prefer simple flavours but lots of icing - and then just eat the icing. Our daughter requested a vanilla PJ Masks cake for her 5th birthday, so this is my first foray into fondant icing. It was easier than I thought. I just drew and cut out a template of Owlette's mask onto paper, then rolled out the store-bought red fondant, placed the template on top and cut it out. The black parts are cut from a licorice log. The white eyes are made from a mixt...
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Strawberry rose cheesecake

Posted by Bake Club on Friday, May 5, 2017, In : desserts 

Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

Base:
1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

Filling:
1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

Icing:
2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews...


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Salted apricot caramels

Posted by Bake Club on Sunday, March 13, 2016, In : sweets 

Thank you Jasmine and Melissa Hemsley for this super easy recipe that feels like such a treat.
Makes 40-50 
250g organic unsulphured apricots, chopped
1 tsp salt
80g coconut oil
2 Tbs hot water
1 tsp vanilla extract
For the chocolate coating:
200g cocoa butter
12 Tbs cacao powder
2 Tbs maple syrup or rice syrup
2 tsp vanilla extract
In a food processor blend the apricots, salt, oil, hot water and vanilla until smooth.
Roll into little balls and place on a baking tray lined with baking paper. If mixture is...
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Vanilla and chocolate bliss balls

Posted by Bake Club on Monday, February 29, 2016, In : sweets 

Two more easy raw recipes from The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
For the vanilla bliss balls:
2 c walnuts
2 Tbs rice malt syrup
1 tsp vanilla extract
pinch salt
1/2 c cashews
1/2 c raisins
1/2 c desiccated coconut

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...


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Raw apple cinnamon crackers

Posted by Bake Club on Wednesday, February 10, 2016, In : cookies 

Great little heatlhy naturally sweetened crackers for a seriously moreish snack.
1/2 c flaxseeds (golden or brown)
1/2 c flaxmeal (just blitz in a coffee or spice grinder)
3 apples - 2 chopped into small pieces, 1 grated (leave skin on)
1 Tbs cinnamon
1 tsp freshly grated ginger
1 tsp orange zest
juice of an orange
1/4 c water

In a blender put in the flaxmeal, chopped apple, spices, juice and enough water to blend into a paste. Transfer into a bowl and stir in the flax seeds and grated apple. Let sit ...
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Chocolate strawberry bran muffins

Posted by Bake Club on Wednesday, December 16, 2015, In : small cakes 

With the abundance of strawberries at the moment I wanted to make a healthy combination of strawberries and chocolate. This is a mixture of my recent strawberry muffins and the last post, chocolate olive oil cake. Macerating the strawberries first in balsamic vinegar really adds depth to the flavour.
2 c strawberries
1/2 tsp caster sugar
1/2 tsp balsamic vinegar
50g cocoa
125ml boiling water
2 tsp vanilla extract
2 eggs
1/2 c rice malt syrup
100ml olive oil
1 1/2 c flour (I used a mix of wholemeal and ...
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Prawn and sesame toasts

Posted by Bake Club on Sunday, December 13, 2015, In : savoury 

Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food proces...
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Strawberry muffins

Posted by Bake Club on Sunday, December 6, 2015, In : small cakes 

This is an I Quit Sugar recipe for raspberry muffins but I just substituted for fresh strawberries. I made 44 mini muffins from this mixture. Went down a treat at our first summer picnic at Wenderholm.
2 c flour (I used spelt)
1/2 tsp salt
3 tsp baking powder
1 c almond milk
1/2 c butter, melted
2 eggs, whisked
1/2 c rice malt syrup
2 cups strawberries, chopped
Preheat oven to 180C. Line a 12-muffin tin or 2 x 12 mini muffin tins with paper cases and/or grease the tins.
In a large bowl sift the flour, ...
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Caraway crisps

Posted by Bake Club on Sunday, December 6, 2015, In : cookies 

Caraway seeds. Acquired taste. Caraway crisps. Not my best work. I think these biscuits have an identity crisis. They are in the Savoury chapter of High Tea (Viking, 2014) but the recipe included 1/4 c sugar, salt and a sprinkling of salt and caraway. The butter and cream cheese makes a very rich combination. The sweet-savoury taste would not be to everyone's liking, but my husband gobbled quite a few after being wary at first!
120g softened butter
1 c cream cheese
1/4 c cup sugar
1 c self-raisin...
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Raw ginger slice

Posted by Bake Club on Monday, November 30, 2015, In : slices 

This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
Base:
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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Raw carrot cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...


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Easy raw bliss balls

Posted by Bake Club on Friday, September 26, 2014, In : sweets 

By Frances
I wanted to make something to use up the almond pulp I have leftover from making almond milk - these are really quick! Actually very similar to these chocolate bliss bites.
1 c almond pulp (or whatever pulp you get from making milk from 1 c almonds or you can use almond meal)
1 c cashew nuts, ground coarsely in food processor
1/4 c cacao or cocoa powder
1/2 c dessicated coconut
pinch salt
3 Tbs coconut oil, melted
1/2 tsp vanilla extract
about 1 c soaked raisins (or dates or prunes if you w...
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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014, In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Homemade bounty bars

Posted by Bake Club on Sunday, June 15, 2014, In : sweets 

By Frances
These raw chocolate covered coconut bars are really easy to make - and delicious and healthy too! I adapted a recipe from Health Yeah.

2 cups desiccated coconut
1 cup of coconut cream or milk
3 Tbs coconut oil or coconut butter
4 Tbs natural sweetener (maple syrup, coconut syrup, rice syrup or date paste)
pinch sea salt

For the chocolate coating:
5 Tbsp of  organic coconut oil
3 Tbsp of raw cacao powder
2 tsp of coconut syrup or maple syrup

Mix all the ingreds except dessicated coconut in...
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Raw chocolate strawberry truffle pie

Posted by Bake Club on Monday, May 26, 2014, In : desserts 

By Frances
Found this recipe on Chocolatecoveredkatie.com. Very nice and went down well at a vegan party.
  • 2.5 cups strawberries, or other berries (250g) (I used frozen and Fresh As strawberry slices)
  • 1/4 cup plus 2 tablespoons cocoa powder or cacao
  • 1.5 cups cashews (150g)
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup virgin coconut oil
  • 3 NuNaturals stevia packets, or 1/4 cup agave or pure maple syrup
  • 1/8 tsp salt

Chocolate pie crust:

  • 2 tbsp cocoa powder (or cacao powder)
  • 1/2 cup raw cashews (or almonds, w...

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Chocolate goji slice

Posted by Bake Club on Tuesday, March 11, 2014, In : slices 

By Frances

Don’t you just love it when you come across an inspired recipe in a most unlikely source? I was randomly looking through Look real estate freebie and Buffy-Ellen Gill of Be Good Organics had contributed this recipe for a raw goji chocolate slice.

Makes 16 slices

Crunchy base:

1 c caramelised buckinis

1 c goji berries

½ c raw cacao powder

¾ c melted coconut oil

1 Tbs coconut nectar (I used maple syrup)

 

Chewy topping:

½ c raw cashews

1/3 c raw c...


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Raw vegan tacos

Posted by Bake Club on Saturday, December 14, 2013, In : savoury 

By Sophie
Such a healthy summer meal!

Walnut "Mince"
1 cup of raw almonds
2 tbs tamari or soy sauce
1 tsp olive oil or coconut oil
pinch of sea salt
1/2 tsp paprika
pinch of chilli flakes

Place all ingredients in a blender or food processor and pulse until it has a mincey looking texture. This won't take long, making sure you don't over blend it otherwise it will turn to paste.


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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Raw chocolate raspberry slice

Posted by Bake Club on Saturday, December 14, 2013, In : slices 

By Frances
Got this one from the Amazing Paleo website. The banana gives it a softer texture than other raw slices I've made. Eat it straight from the freezer.

  • 2 ripe bananas
  •        ¼ cup fresh raspberries
  •        12 medjol dates
  •        ¾ cups unsweetened cocoa (divided)
  •        ½ cup almonds
  •        ½ cup walnuts
  •        5 tablespoons almond butter
  •        5 tablespoons RAW honey

Steps:

  1. Place dates, almonds, walnuts and ½ cup cocoa powder in food processor. Process for about 3-4 minutes, until all i...

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Raw caramel slice no. 3

Posted by Bake Club on Monday, November 18, 2013, In : slices 

By Frances
On my quest to find the perfect raw caramel slice, here is version no. 3 from Keilanaskye. The caramel part is particularly good - just tahini and maple syrup really. For the base I used sunflower seeds and activated buckwheat (buckinis) instead of cashews (just over 1/2 c each). I find the buckwheat gives a nice crunch that I really like.
I'm going to enter this in November's Sweet NZ monthly blog event, hosted by Toast.

For the base:
1 1/2 cups raw, organic cashews (pre-soaked for...

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Raw ginger cashew slice

Posted by Bake Club on Sunday, November 3, 2013, In : slices 

By Frances
An easy raw slice by Petite Kitchen.
for the base:
2 cups cashews (I used roasted, but raw is fine)
1 cup medjool, or soft pitted dates
2 tbsp water
1 tsp ground ginger

for the icing:
3 tbsp coconut oil
1 tbsp honey
2 tsp ground ginger

*this slice needs to be keep in the fridge. if you would prefer a slice that can be kept at room temperature, you can bake the base in the oven at  160°C until golden, then leave to cool before icing.

In a food processer, blend the cashews until...

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Raw peppermint slice

Posted by Bake Club on Saturday, September 14, 2013, In : slices 

By Frances
I found this recipe on Ascension Kitchen - a beautiful website. I tried making her coconut butter but it didn't work out so I just used more coconut oil. Really enjoying the raw treats at the moment.
I'm entering this into September's Sweet NZ, hosted by Easy Food Hacks.


Biscuit base:
½ cup roughly processed buckwheat flour* (I used buckinis [sprouted and dehydrated buckwheat], I like have the crunchy bits in the base)
¼ cup + 2 tablespoons cacao powder
1 cup pecans (I used almonds)...
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Another raw caramel slice

Posted by Bake Club on Wednesday, September 4, 2013, In : slices 

By Frances
I'm on a roll with raw caramel. This time I wanted more gooey caramel. This slice is quite soft all round, the choc icing didn't set hard like the first caramel slice recipe I tried. This recipe is from All in the Raw in Australia.

Base
1 cup dates
½ cup almonds
1 tsp coconut oil

Caramel
1 cup dates
½ cup coconut oil
1 ½ tbls unhulled tahini
½ cup pure organic maple syrup
1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
1/3 cup water

Top Chocolate layer
...


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Raw caramel slice

Posted by Bake Club on Tuesday, September 3, 2013, In : slices 

By Frances
I had my first taste of raw caramel at Little Bird in Ponsonby - their caramel pecan bar is outta this world! This is not their caramel slice but it's still pretty good, found on the Triumph of the Lentil blog.

For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)...


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Frances makes Dr Libby's beetroot chocolate mud cake

Posted by Bake Club on Thursday, August 8, 2013, In : big cakes 

I went to the Auckland Food Show this year and saw Dr Libby and Chef Cynthia's demo. They made this raw beetroot chocolate mud cake - turned out well. They also showed how quickly it is to make proper raw chocolate with cacao butter, cacao, nibs and peppermint oil so I'm gonna try that soon too.
I'm entering this into August's Sweet New Zealand, hosted by Sweets and Brains.


For the cake:
  • 2 cups Brazil nuts
  • 4 fresh medjool dates, pitted and coarsely chopped
  • 1/2 cup currants
  • 1/4 cup maple syrup
  • 3 medi...

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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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Raw chocolate mousse tart by Frances

Posted by Bake Club on Saturday, December 8, 2012, In : desserts 


I am making more raw goodies lately - maybe I should change this website to Unbake Club?! Thank you Nicola W for alerting me to this delicious raw, GF, DF, sugar-free choc mousse recipe. Justin and I gobbled it all up in 2 days. I had a little bit of crust left over so I made them into patties, dehydrated them and ate them as snacks.

2 c LSA (1 c flax seeds, 1/2 c sunflower seeds, 1/2 c almonds)
1 c macadamia nuts (I used cashews)
1/2 tsp sea salt
6 large Medjool dates (I used some soaked raisins...
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Chocolate pavlova by Frances

Posted by Bake Club on Friday, October 5, 2012, In : desserts 

After making Nigella's semifreddo with 4 egg yolks, I had to make something with the whites - thank God for pavlova! And this chocolate version rocks! I made it in the evening but waited till the next morning when I had the toppings to photograph it, and ended up having pav for breakfast. Yes!

This recipe is shamelessly cut and pasted from Nigella:

6 medium egg whites (I used 4)

300 grams caster sugar (I used 200g for 4 whites)

3 tablespoon(s) cocoa powder sieved

1 teaspoo...


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Frances's sponge cake

Posted by Bake Club on Friday, January 6, 2012, In : big cakes 

From the good ol’ Edmonds Cookbook

3 eggs

175 g sugar

1/8 tsp salt

125 g flour

1 tsp baking powder

50 g butter

2 tbs boiling water

Beat eggs with salt , add sugar and beat until thick. Fold in sifted flour and BP lightly. Add melted butter in boiling water. Bake in greased 20cm tin or sandwich tins for 25-30 mins at 190 C.

Serve with cream and strawberries. I also spread strawberry jam in between the layers.


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Mama Chan's butter shortcrust pastries

Posted by Frances Chan on Thursday, January 20, 2011, In : small cakes 

125g plain flour
pinch salt
90g butter
2 tsp icing sugar
1 tbs water or lemon juice
egg yolk

Sift flour and salt into a bowl. Place butter in the middle. Add sugar and water/juice and yolk. Stir with blunt knife until mixed together then knead with your hands in the bowl until you have formed a dough. Put in fridge for 20 mins.
Roll out and cut into the shapes for your pastry tins. Refrigerate for another 20 mins. Oven to 180C. Prick pastry and blind bake for 8-10 mins, then 3 mins normal baking.
Fil...
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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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Gorgeous gourgère by Mama Chan

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

Like a giant cream puff donut, this ring measured more than 30 cm in diameter - bigger than an LP!

1 c water
75 g butter
150 g flour
1 dessertspoon sugar
4 eggs

Bring butter and water to the boil, add flour and beat until the mixture leaves the sides of the saucepan. Remove from heat, add sugar, then beat in eggs one at a time. Make into a wreath shaped on a greased tray. Bake at 200 C for 30 mins.
Slit ring in half while hot. When cool, fill with whipped cream with a bit of rum and freshly sliced f...
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Mama Chan classic: pavlova

Posted by Bake Club on Sunday, October 31, 2010, In : big cakes 

Mama Chan usually only makes pavs at Christmastime, but when granddaughter Sophie came to visit from Melbourne, she pulled out all the stops with a huge family dinner and dessert.

3 egg whites
1/2 c castor sugar
2 tsp cornflour
1/2 tsp vanilla essence
1/2 tsp vinegar

Beat egg whites until stiff. Add sugar and keep beating until shiny. Add vanilla, vinegar and cornflour.
Bake for 125 C for 1/2 hour then 100 C for 2 1/2 hours.
Must serve with cream and fruit in season.

Mama Chan has experimented over th...
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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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