Showing Tag: "semolina" (Show all posts)

Perfect ginger crunch

Posted by Bake Club on Wednesday, August 12, 2015, In : slices 

I think I've nailed it with this version of ginger crunch. It's a winning combination of Mama Chan's recipe and Al Brown's mother's recipe. My secret ingredient is buckinis! I made my own by sprouting buckwheat groats then dehydrating overnight until they were dry. They definitely add a special 'crunch' to ginger crunch.

115g butter
1/3 c sugar
1 1/4 c flour (I use spelt)
2 Tbs semolina
1/2 c buckinis
1 tsp baking powder
2 tsp ground ginger

Preheat oven to 180C. Line a 30x20cm slice tin.
Cream butter ...
Continue reading ...
 

Nerida's mohnkuchen (poppy seed cake)

Posted by Bake Club on Sunday, February 12, 2012, In : big cakes 

Welcome to Bake Club, Nerida! She explains this German specialty:
I fell in love with this kind of poppy-seed pie on my first visit to Germany. The poppy-seed filling is not adulterated with flour. And the crumble or streusel topping is the delicious finishing touch!

Filling:
375 ml milk
50 g butter
50 g sugar
250 g poppy seed
50 g semolina
50 g almond slivers
1 large egg
3 TB raisins soaked in rum

Heat milk, butter and sugar stirring constantly until butter is ...


Continue reading ...
 

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...


Continue reading ...
 

Frances does Jamie’s honey and pistachio semolina cake

Posted by Frances Chan on Saturday, May 21, 2011, In : big cakes 


I quite enjoyed Jamie Oliver's TV series travelling to different cities. In Athens he whipped us this cake and I recreated it with success using homemade yoghurt.
5 eggs
225g yoghurt
225g caster sugar
75g ground almonds
zest of lemon and orange
150g plain flour
200g polenta or semolina
2 tsp baking powder
200ml olive oil

Syrup:
100ml honey
juice of lemon and orange
150g toasted, chopped pistachios

Mix all the ingreds and pour into 20-22cm cake tin greased and floured. ...


Continue reading ...
 
 

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.


Recent Comments

Powered by Disqus

Tags

agar agar alessandra alex m alex w alice waters almond butter almonds amy andrea anna apple apples apricot apricots aquafaba avocado banana barbara beans beer beetroot ben berries birg blueberries bran brandy brazils brownies buckinis buckwheat cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chocolate choux christmas christoph cinnamon coconut coconut oil coffee corn courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig fish flaxseed< focaccia frances frittata gertrud ginger ginny gluten free goji goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime macaron mama chan mama maria mandarins mango marshmallow marzipan melbourne meringue mexican millet miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds prawns prunes pumpkin pumpkin seeds quince paste rachael raisins raspberries raspberry raw rhubarb rice ricotta rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a Free Website with Yola.