Thursday, 20 July 2017






SEMOLINA CAKE


3 eggs
1 1/2 cups sugar
325 mls canola oil
500 mls vanilla yoghurt
2 teaspoons vanilla
500 grams semolina
2 teaspoons baking powder

6 tablespoons apricot jam
dessicated coconut

preheat oven to 180 c.  grease and line 9 x 13 inch baking dish.

using an electric mixer, lightly beat the eggs.

add the sugar and oil and beat well.

add the yoghurt and vanilla and beat well.

add the semolina and the baking powder and beat until combined.

pour batter into baking dish and cook for approx. 60 minutes until golden and a skewer comes out clean.

just before the cake is ready, heat the jam in a jug in the microwave or in a pot on the stove, until runny.

remove cake from oven and spread the jam across the top of the cake. sprinkle well with the coconut.

cool in baking dish for 10 minutes then remove cake to a wire rack and cool completely.

cut into squares to serve.



Tuesday, 18 July 2017





APRICOT POKE PUDDING

1 cup sugar
1 egg
1 tablespoon butter
1 tablespoon apricot jam
1 1/4 cups cake flour
1 cup milk
1 teaspoon bicarb soda
2 tablespoons white vinegar
2 teaspoons vanilla
825 gram can apricot halves, drained

SAUCE

85 grams butter
3/4 cup sugar
1/4 cup milk
1 teaspoon vanilla

preheat oven to 180 c.  lightly grease an 8 inch square baking dish.

spread apricots evenly across the bottom of the baking dish. put aside.

using an electric mixer, beat the sugar, egg, butter and jam until very well combined.

beat in the flour, bicarb soda, milk, vinegar and vanilla until very well combined.

pour into baking dish, over the apricots, and cook for approx. 45 minutes until golden and a skewer comes out clean.

poke a few holes into the hot pudding and slowly pour the sauce over the top, letting it absorb as you go, using it all.

let sit for 20 minutes then serve.

serve with whipped cream or custard.

TO MAKE SAUCE....heat all the ingredients in the microwave or on the stove until sugar is dissolved.


Saturday, 15 July 2017





APPLE AND BLACKBERRY UPSIDE DOWN CAKE

113 grams butter
1 cup white sugar
2 large eggs
1 1/2 cups self raising flour
1/2 cup milk
1 teaspoon vanilla

1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
400 gram tin pie apples
1 cup frozen blackberries, keep frozen till needed

preheat oven to 180 c. grease  and line the bottom of a 22 cm
springform tin with baking paper. grease the paper with
butter.

using an electric mixer, cream the butter and white sugar.

beat in the eggs, one at a time, beating well after each
addition.

beat in half the flour, then the milk and vanilla and then
the rest of the flour.

sprinkle the brown sugar and cinnamon evenly across the
greased paper bottom of the spring form tin.

arrange the apples, in circles, across the brown sugar.

sprinkle with the frozen berries.

spoon the batter over the fruit and even out top.

cook for 40 - 45 minutes until golden on top and a skewer
comes out clean.

cool in tin for 15 minutes then invert onto wire rack,
removing base and baking paper.  cool completely.



Wednesday, 12 July 2017





TIPSY PINEAPPLE PUDDING


430 gram can crushed pineapple, drained
2 tablespoons dark rum
160 grams butter, soft
2 tablespoons caster sugar
3 eggs
1 1/2 cups self raising flour

SAUCE

50 grams butter
1/3 cup golden syrup
2 tablespoons brown sugar
2 tablespoons dark rum

preheat oven to 180 c, grease an 8 inch square baking dish.

make sauce first...

in a small saucepan on low heat, stir butter, syrup and sugar
until sugar dissolves. bring to boil then simmer for 3
minutes.  remove from heat and stir in rum.

place half  of the drained pineapple into a blender with half
the rum sauce and blitz till smooth.  put aside.

using an electric mixer, cream the butter and sugar until
light and fluffy. beat in eggs one at a time, beating well
after each addition.

beat in the pineapple paste.

stir in the flour then the rest of the pineapple and the rum.

pour into baking dish and cook for approx 40 minutes until
golden on top and a skewer comes out clean.

serve with whipped cream and a little of the left over sauce.





Sunday, 9 July 2017






ORANGE BLACKBERRY COBBLER

113 grams butter, melted
2 cups self raising flour
1 1/2 cups sugar
1 1/2 cups milk
1 teaspoon vanilla
finely grated rind 1 large orange
500 grams blackberries, frozen
mixed spice

preheat oven to 180 c.

pour the melted butter into a 9 x 13 cm baking dish.

place the flour, sugar and rind into a bowl.  add the milk and vanilla.

whisk until well combined.

pour in to the baking dish, over the butter.

sprinkle with a little mixed spice

place the frozen blackberries evenly across the batter.

cook for 45- 50  minutes or until the top is golden and the blackberries are bubbling.

cool for 5 minutes before serving.

serve with whipped cream or icecream.



Saturday, 8 July 2017






TUXEDO CAKE

2 pkts betty crocker devils food cake mix
1 pkt cottees instant chocolate pudding mix
1/4 cup milk
+ ingredients on cake mix packet

375 grams cream cheese
113 grams butter
1 1/2 teaspoons vanilla
6 cups icing sugar

100 grams dark cooking chocolate
50 mls thickened cream


preheat oven to 180 c.  grease and line bottom of 2 x 22.5 cm spring form tins.

place the 2 cake mixes plus the ingredients on each packet into a large mixing bowl.

add the chocolate pudding and the 1/4 cup milk.

using an electric mixer, beat until well combined.

divide batter evenly between the 2 tins.

cook for 40 -45 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire racks to cool completely.

fill and ice.

ICING/FILLING

375 grams cream cheese, soft
113 grams butter, soft
1 1/2 teaspoons vanilla
6 cups icing sugar

beat the cream cheese and butter together until smooth.

add the vanilla and the icing sugar, 1 cup at a time until completely combined.

cut each cake in half and place bottom of 1 on a plate or stand.

cover with some cream cheese place top of cake on the cream cheese and cover with some more cream cheese. continue with other cake to complete 4 layers.  keep enough cream cheese to cover top and sides of cake.

refrigerate while making ganache.

GANACHE

150 grams dark chocolate chips
75 mls thickened cream

in a microwave safe bowl, heat the chocolate and cream together in 20 second increments, stirring until melted and smooth.

cool slightly then pour over top of cake, allow the excess to drip over the sides.

decorate as desired.

keep refrigerated.



Sunday, 2 July 2017




BLACK MAGIC CAKE


1 3/4 cups plain flour
2 cups sugar
3/4 cup cocoa
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla

preheat oven to 180 c. grease and flour 30 cm round cake tin*. line bottom of tin with baking paper.

place all ingredients into a large bowl and using an electric mixer, beat until well combined.  mix is really thin.

pour in tin and cook  50 - 60 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

ice.

ICING

250 grams cream cheese, room temp
113 grams butter, room temp
1/2 cup cocoa, sifted
3 cups icing sugar

beat the cheese and butter together until smooth then beat in the cocoa.

beat in the icing sugar a bit at a time until well combined.

carefully cut the cake in half and place the bottom on a plate or stand.  cover with 1/3 of the icing.

cover with the top of the cake and ice the top and the sides.

decorate as desired.

* can use 2 x 23 cm tins if desired. may have to adjust icing amount tho.