A deeply caramelised and super delicious banana cake from Melissa Clark via NYT Cooking. Preheat your oven to 175ºC (350ºF) and grease and line a cake tin. In an frypan melt 4 tablespoons of unsalted butter. Add ⅓ of a cup of light brown brown sugar, 2 teaspoons of freshly squeezed lemon juice and ¼…… Continue reading banana upside-down cake
Category: cakes
pavlova
The jury is out about whether this dessert originated in Australia or New Zealand but it was definitely named after the Russian ballerina Anna Pavlova who toured both countries in the 1920s. It has become an iconic celebratory dessert which most often appears at Christmas time when fresh fruit is at its best in the southern hemisphere.…… Continue reading pavlova
quinoa chocolate cake
If you’re looking to impress this Christmas and you want to cater to gluten free guests, look no further. This chocolate cake is amazingly moist, delicious and decadent. Quinoa, a member of the amaranth family, is more of a vegetable than a cereal. The leaves are edible but it’s mostly grown for its seeds which…… Continue reading quinoa chocolate cake
vanilla cake with berries
In an interview, Nagi Maehashi of RecipeTinEats said she tested this recipe 82 times! It’s a classic vanilla butter cake but has some Japanese techniques applied. The result in a soft and moist cake which will stay fresh for days. I decided it must be worth trying and I wasn’t disappointed. Cake: Preheat your oven to…… Continue reading vanilla cake with berries
walnut syrup cake
This Greek walnut syrup cake is not too sweet as the walnuts balance the sweetness of the syrup. The recipe is by Tamara Milstein from her book Bake your cake & eat it too! Preheat your oven to 190ºC (375ºF) and grease a 23cm (9″) springform cake tin. Beat 130g (4½ oz) of softened butter…… Continue reading walnut syrup cake
apple cake
Here’s an apple cake with a crusty exterior and delicious apple filling. Thomas used this recipe. Preheat your oven to 180ºC (350ºF) and grease an 18cm (7″) cake tin. Melt 125g (4.4 0z) of butter in a large saucepan, then add 90g (3 oz) of sugar and stir to dissolve. Add 1 cup of self-raising…… Continue reading apple cake
burnt Basque cheesecake 2.0
I’ve decided on just one more Spanish food post to end the year on a sweet note. I’ve expounded on the history of this cheesecake in a previous post. This recipe, adapted from Spanish Sabores, is my favourite so far. With only 4 ingredients it’s incredibly easy to make, looks amazing and is just delicious!…… Continue reading burnt Basque cheesecake 2.0
torta de Santiago
This Spanish cake is named after the cruz de Santiago (St.James cross) with which it is decorated. The cake originated in Galicia in the Middle Ages and is made from almonds, sugar, eggs and a little flavouring. Sometimes made with a shortcrust or puff pastry base, I decided to keep it simple. Preheat your oven…… Continue reading torta de Santiago
carrot ginger walnut cake
Mary made this deliciously moist carrot cake from a Nigella Lawson recipe. It was chock full of ginger and walnuts. Preheat your oven to 170°C (325°F) and grease and line a 20cm (8″) springform cake tin with baking paper. In a bowl mix 200g (7 oz) of plain flour, 1 teaspoon of baking powder, ½…… Continue reading carrot ginger walnut cake
Oloroso cake
Oloroso (Spanish for sweet-smelling) is a style of sherry. This sherry is fortified early which suppresses the flor yeast and exposes the wine to air through the wooden casks it matures in. As it ages (some are aged for decades) the alcohol level rises and the sherry becomes dark and nutty in flavour. This is…… Continue reading Oloroso cake
michelle picker cooks 