Torn between a traditional pudding and something chocolate? Here’s a recipe which combines both and is truly scrumptious. It appears here after an early Christmas due to some requests for the recipe. There’s no need to age this pudding so there’s still time. Combine 250g (9 oz) of dried fruit mix (sultanas, raisins, currants, mixed peel and glacé…… Continue reading chocolate christmas pudding
Category: cakes
flourless orange and almond cake
Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert. First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open…… Continue reading flourless orange and almond cake
apple, pear and walnut spice cake
This cake is based on one created by a 10-year-old named Amanda. The original recipe is published in Tamara Millstein’s book “Bake your cake & eat it too!” Preheat the oven to 160C (320F) and butter a spring-form cake tin, lining it in baking paper. Steep 120g (4¼ oz) of sultanas in 4 tablespoons of warmed…… Continue reading apple, pear and walnut spice cake
lime syrup cake
An abundance of limes on the tree inspired me to make this moist but not overly sweet cake. Start by creaming 200g (7 oz) of butter with ¾ of a cup of caster sugar and the grated rind of one lime. Add 4 egg yolks one at a time and mix thoroughly. Next take 2 cups…… Continue reading lime syrup cake
flourless chocolate poppy seed cake
This is for those of you who love both poppy seeds and chocolate! To make this cake first separate 4 eggs and with an electric mixer beat the yolks with 100g (3½ oz) of softened butter and 50g (1¾ oz) of icing sugar until thick and smooth. Add 2 tablespoons of cocoa powder and 100g of…… Continue reading flourless chocolate poppy seed cake
sour cherry, ricotta, almond and polenta cake
This deliciously moist and buttery cake is neither too sweet nor too heavy to serve as a dessert. You will first need to drain a jar of Morello cherries. Scatter them in a greased and paper-lined spring-form cake tin. In a food processor or mixer combine 1 cup of ricotta cheese, 285 g (10 oz) of almond meal, ¾ of…… Continue reading sour cherry, ricotta, almond and polenta cake
carrot cake
Here’s a wonderfully moist version of an old favourite. To make this cake, prepare 1½ cups of grated carrots and ½ a cup of roughly chopped walnuts. In a bowl combine 2 eggs, 1 cup of caster sugar, ¾ of a cup of vegetable oil, ½ a teaspoon of vanilla, 1 cup of sifted flour, 1 teaspoon of…… Continue reading carrot cake
coconut cake
Wonderfully full of coconut, this was a fitting finish to an asian meal and might just be the easiest cake I’ve ever made! To make it, grab a bowl and add 1 cup of dessicated coconut, 1 cup of self-raising flour (or plain flour with 2 teaspoons of baking powder), ¾ of a cup milk (or soy…… Continue reading coconut cake
apple cake
This apple cake, from a Stephanie Alexander recipe, is moist and full of apple chunks. Serve it with fresh cream or a good vanilla ice cream and watch it disappear! Peel and chop 2 cups of eating apples and soak them for 30 minutes in 2 tablespoons of a spirit of your choice (I used…… Continue reading apple cake
cheese and almond cake
This cake has a lighter texture than traditional baked cheesecake and may even have a few less calories. To make the crust, crumble a 200g package of sweet biscuits and combine with 120g of butter (this can be done in a food processor). Press into a spring-form cake tin and bake for 10-15 minutes in a preheated…… Continue reading cheese and almond cake
michelle picker cooks 