Like the cross section of a tree trunk, this Bavarian baumkuchen or ‘tree cake’ is traditionally painted onto a rotisserie grill in thin layers forming the ‘rings’ of the tree. This version is cooked in a cake tin and the layers are horizontal. This cake is best made one or two days ahead and keeps well.…… Continue reading baumkuchen
Category: cakes
flourless chocolate hazelnut sour cherry cake
A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry. Preheat the oven to 160 ℃ (320 ℉). In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a…… Continue reading flourless chocolate hazelnut sour cherry cake
vanilla and berry baked cheesecake with almond brown sugar crust
This deliciously naughty cheesecake is just big enough for 6 generous serves. If you wish to make it in a standard-sized cake tin then add 50% to the ingredients. Preheat the oven to 200℃ (390℉). For the crust combine 135g (4¾ oz) of almond meal, 50g (1¾ oz) of 5brown sugar and 70g (2½ oz) of melted butter and…… Continue reading vanilla and berry baked cheesecake with almond brown sugar crust
flourless beetroot, espresso and walnut cake
Beetroot has such an earthy flavour and it’s natural sweetness makes it an excellent cake ingredient. I chose to combine it with two other ingredients with earthy flavours. The result is a super-moist cake in an amazing colour! The espresso glaze helps to boost the coffee flavour. For the cake, cook 2 medium-sized fresh beetroots…… Continue reading flourless beetroot, espresso and walnut cake
chocolate zucchini cake
My sister Susi told me about this cake after making it for my niece’s birthday. It’s very chocolatey, very moist and keeps extremely well. Drizzle with chocolate ganache for added decadence. Preheat oven to 180℃ (350℉). Grease and flour a Kugelhupf pan. In a medium bowl stir together 2 cups of all purpose flour, 2 cups of white…… Continue reading chocolate zucchini cake
mint and honey syrup cake
Mint seems to be my theme at the moment. This cake could follow a Moroccan or Middle Eastern meal. It is of medium density, very moist and goes wonderfully well with yoghurt. Enjoy it with a glass of mint tea. Preheat the oven to 150C (300F). In a food processor beat 115g (4 oz) of softened…… Continue reading mint and honey syrup cake
raspberry, apple and almond pie
Serve this simple filo pie hot with cream or ice cream as a winter dessert or cold at any time of day. Butter a pie dish. If you prefer this can also be made as a free-form pie on a flat baking sheet. Line the bottom and sides of the dish with at least 6-8…… Continue reading raspberry, apple and almond pie
lemon curd slice
Lemon tart has always been a favourite, especially when it’s really tangy. This slice is simply a square version. Preheat your oven to 200℃ (400℉) and grease a 23cm (9″) square cake tin. In a food processor combine 2½ cups of flour, ¾ of a cup of powdered confectioner’s sugar and 225g (8oz) of butter cut…… Continue reading lemon curd slice
chunky apple cake
Here’s a lovely cake chock full of apples. Peel 5 large apples (I used 3 granny smith and 2 red delicious) and cut into small chunks. Sift together 3 cups of plain flour, 1 generous tablespoon of ground cinnamon and 1 teaspoon each of salt and bicarbonate of soda. In another bowl or electric mixer beat…… Continue reading chunky apple cake
flourless almond pistachio and yoghurt cake
Here’s another wondefully moist and dense dessert-like cake. In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of almond meal and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style…… Continue reading flourless almond pistachio and yoghurt cake
michelle picker cooks 