Showing Tag: "rum" (Show all posts)

Chocolate truffles two ways

Posted by Frances Chan on Sunday, April 24, 2022, In : sweets 

A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.


Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces


Flavourings:

1/2 c goji berries, soaked unti...


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Banana and rum cake

Posted by Bake Club on Friday, March 11, 2022, In : big cakes 

A banana cake with a bit of oomph. The rum doesn't make it too boozy so it's ok to serve to kids! It's from Guilt-free Baking by Gee Charman (Nourish, 2015).


2 eggs

3/4 c sugar (I used coconut)

1/3 c milk of choice

1 Tbsp vegetable oil

1 Tbsp vanilla extract

1/4 c apple puree

2 ripe bananas, mashed

1 banana, sliced

1 3/4 c plus 1 Tbsp flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp rum

2 Tbsp honey


Preheat oven to 180C. Line a 20 cm square tin with baking paper.


In a large bowl whisk the...


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Rum and raisin cake

Posted by Bake Club on Tuesday, February 8, 2022, In : big cakes 

Inspired by the ice cream, I really wanted to make a rum-flavoured cake. This is adapted from Nigella's recipe, which uses applesauce. If you don't have applesauce you could use any mashed/stewed fruit or even yoghurt. I omitted her cocoa powder but I'm sure it would be just as nice with it too. Start preparing the cake the day before you want to make it, by soaking the raisins overnight.


1 c raisins

2/3 c rum (dark rum is preferred but white will work too)

120 g butter, softened

1 c sugar (I use...


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Kuchen Borracho (Drunken Cake) by Ginny served with clotted cream

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


A cake from Chile with German origins which involves drenching apples in cream. Yeah!
Ginny also provided clotted cream for this drunken affair.

Filling
1lb 7oz tart apples, prepared weight (about 5)
2¾ oz/generous ⅓ cup granulated sugar (I used dark brown sugar)
3½ fl oz/½ cup heavy cream
(I added half a nutmeg, grated)

Cake
10½ oz/2 cups all-purpose flour
2½ tsp baking powder
¼ tsp salt (heaping, for me)
5½ oz/scant 1½ sticks unsalted butter, softened
3 eggs, lightly beaten
5 tbsp ...
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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

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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