White Chocolate & Blueberry Cake

Nic’s contribution this week was a fine white chocolate and blueberry cake, complete with floral decoration. Needless to say, this one disappeared quickly, and with membership of the Cake Club swelling even faster than their waistlines, howls of disappointment were heard bewailing the lack of second helpings. Her report follows.

Blueberry Cake

200g caster sugar
200g butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk (if needed)
BIG handful of blueberries (fresh or frozen)
Optional: large glass of wine

White Chocolate Icing

200g white chocolate
100ml cream
Knob of butter
Icing sugar

Heat oven to 190C. Line two 20cm cake tins.

This is a no fail sponge cake if you remember a few important tips.

  • Once you add the eggs you have to work quickly so preweigh everything so you aren’t phaffing around.
  • Get your cake tins ready and oven warm before you start mixing so again no phaffing.
  • If you use real butter make sure you remember to get it out of the fridge to soften (or just use spreadable butter or marg).
  • Keep the wine bottle close to hand so you can top your glass up quickly.
  • Keep cats off the the kitchen bench especially if they decide you need their help (thank you Pip but no!).
  • Get someone else to do the washing up so your creativity isn’t compromised by trying not to use too many bowls (thank you Hamish!).

Beat butter and sugar together until pale, smooth and creamy. Take a breather and a good slug of wine and get ready for the fast stuff.
Add all the eggs and some flour (about 1/4-1/2 cup).
Give a quick mix then add rest of flour and baking powder.
Mix just until the flour is all incorporated, if the mixture is really stiff add the milk and quickly mix in (take care not to over beat).
Add the blueberries and gently fold in using a spoon (unless you want a blue-tinged sponge in which case use the mixer to quickly mix them in).
Split the mixture between the two tins, smooth the tops.
Chuck in the oven and cook (without opening the door again) for 20 min. Time for another drink!
Check it’s done by pressing the top (should spring back if done) or stick a sharp knife into the middle (if it comes out clean it’s done).
Cool for 5 mins in the tin then put on a wire rack and leave to cool completely.

To ice,
Pour cream into a bowl with the butter, break chocolate into small pieces and put in the bowl. Gently heat over a pan of simmering water, keep stirring so the chocolate doesn’t stick on the bottom of the bowl.
When melted, if you’ve got time put the bowl in the fridge and leave to harden up then use to ice the centre and top and sides of the cake.
If you haven’t got time, sieve some icing sugar, add to the cream/choc and mix, continue until mixture is stiff enough to stay on the cake.
The sponge will only keep fresh for 2-3 days in a tin, but they can be frozen for 3 months (not iced).

You can omit the blueberries and use any other flavourings.
My favorites are:

  • Chocolate sponge (take out 2 heaped tbsps of flour and replace with cocoa), this is very nice with raspberries (or blueberries) in the sponge and iced with milk or dark choc icing (same as white choc recipe but ……work it out)
  • Orange cake. Add finely grated rind of 2 oranges and orange juice in place of milk. Ice with orange or vanilla butter cream. This is also nice with 2 tbsp of finely chopped rosemary in the batter.
  • Apple cake. Push thin slices of apple into the batter when it’s in the tin (before baking).
  • Coconut cake: stir in ¾ cup coconut to the batter. Can make icing with coconut cream.
  • Banoffee cake: add 2 ripe mashed bananas and 1 tsp vanilla essence. Ice with whipped cream flavoured with toffee sauce or caramel condensed milk.

Etc etc.

Published in: on March 30, 2010 at 20:41  Comments (2)  

Banana Sour Cream Pie

Janine was this week’s hottest home baker, with an individual-pie-based offering. Her report follows.

Easy to make and rather delicious. Lovely creamy filling with lemon and sour cream to give it a gentle tangy taste. This was adapted from the Moosewood Cookbook. Adding extra lemon juice and bananas increases the intensity of the flavour.

1 packet of arrowroot biscuits or similar
6 Tbs melted butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup finely chopped almonds (optional)

Blitz the biscuits in the food processor to a crumb. Combine all ingredients and mix well. Press firmly into a 9 inch pie dish, building up thick sides with a nice edge.

300 gm softened regular cream cheese (a 250 gm pottle is fine)
125 gm sour cream
1/2 cup packed brown sugar
2 Tbs fresh lemon or lime juice (4-6 Tbs lemon juice gives it an extra tang)
3/4 cup mashed ripe banana (2-3 ripe but not squishy bananas)
1/2 tsp vanilla essence

Add all the ingredients to the food processor. Beat together until well blended. Pour into crust. Chill 3-4 hours at least, overnight ideal. Garnish with chocolate flakes and strawberries before serving.

Published in: on March 25, 2010 at 20:15  Leave a Comment  

Toblerone Cheesecake

This week’s delectable delight was truly dangerous: a rich and delicious no-bake cake by Wendy, whose efforts are a front runner for the 2010 Cake Club Award for Scrumptiousness in the Face of Adversity. Her report follows.

Once upon this time in the dim pre-microwave ages, the Toblerone Cheesecake was used to impress new boyfriends. Now dredged up to impress workmates; but they had to settle for the Mocklerone thanks to a lack of genuine Toblerone in the Selwyn District.

1 cup plain chocolate biscuits crumbs (crumbed in food processor)
1/3 cup butter melted
1/4 ground almonds
500g cream cheese, softened
1/2 cup of caster sugar
200g Toblerone (or normal choc such as Dairy Milk Crunchie for Mocklerone)
1/2 cup thickened cream
200g Toblerone for shaving (or Flake crunched up)

Combine crumbs, butter and almonds. Press into a base of lightly greased tin or springform pan.
Beat the cream cheese until smooth. Add the sugar, melted chocolate and cream keep beating until all mixed in.
Pour onto the crumb base and refrigerate for 2-3 hours until set.
Serve chilled with chocolate shavings on top.

Note for young players: Chocolate with honeycomb bits can burn in a microwave. Microwaves apparently have low heat settings for this sort of job. Being yelled at by 4 people about smoke alarms going off does not help.

Published in: on March 16, 2010 at 19:58  Comments (1)  

Indian Yoghurt Banana Cake

At the inaugural meeting, Kat presented an Indian Yoghurt Banana cake to the hordes of hungry mouths (who were not quite so hungry after devouring Pen’s delectable dessert). It had been trialled previously and was a very dense but tasty success.

Indian Yoghurt Banana Cake
Based on a recipe from Bake your cake and eat it too by Tamara Milstein (R&R Publishing)

80 g dessicated coconut (toasted)
125 g ghee
150 g caster sugar
40 g brown sugar
2 large eggs
3 medium bananas (ripe)
200 g thick plain yoghurt
250 g self raising flour
1 tsp cinnamon
½ tsp mixed spice

200 g sour cream
100 g icing sugar

Preheat oven to 190°C
Line the base of a 22-24cm cake tin with baking paper
Grease the tin and pour in the dessicated coconut. Tip the tin to coat the greased sides with the toasted coconut, and reserve the excess coconut for the cake batter.
Beat ghee and sugars in a bowl until thick and creamy, then add eggs one at a time, mixing well after each addition. Meanwhile mash the bananas.
Remove the bowl from the mixer, add the mashed bananas, yoghurt, flour, cinnamon, mixed spice and remaining coconut and combine with a wooden spoon until there are no floury bits left.
Spoon mixture into the prepared cake tin and gently smooth the top.
Bake at 190°C for 55 minutes (or until firm and ‘springy’ when pressed in the centre of the cake – Kat did 50 minutes at 150°C in a fan oven, which tasted nice).
Remove from oven and allow to cool in the tin for 15 minutes, then remove from tin and cool completely.
When cool, place on a platter and ice.

To make icing mix together the sour cream and icing sugar until thick, then spread onto the cake.


To make your own ghee, take 200 g of butter and melt in the microwave on high power in a glass jug. Mix gently until all of the butter has fully melted, and then leave to settle for 15 minutes. Skim off the top layer of clarified butter (ghee), and place in another container. Place in fridge (or freezer) until hard enough to beat together with sugar.

Crème fraiche may work better in the icing. The sour cream did not become thick despite extensive mixing.

Published in: on March 11, 2010 at 20:59  Leave a Comment  

Chilli Chocolate Cake

At the inaugural meeting of the Cake Club, Pen presented a chilli chocolate sponge cake to tantalise the taste buds. Her report follows:

This beast was a never before tested adaptation of an old (and imperial) family recipe for the generic sponge.

6 oz sugar (normally all caster but 3 oz soft brown substituted due to pantry limitations, and this worked well)
6 oz butter (or margerine)
3 eggs
6 oz self raising flour
2 tbsp cocoa
1/2 tsp Mexican chilli
1/3 tsp paprika

Cream the sugar and butter, beat in the eggs, add the rest. Spread across two 19 cm cake tins and cook at about 160°C for 15 minutes until done.

Butter icing – 50 g (consistency with imperial/metric units is very important) softened butter, with 3 tbsp icing sugar and 1 tsbp cocoa mixed in until creamy. Spread this in the middle of the two cakes.

Topping: 3 roasted red chillies (done in the oven while the cake bakes) on about 80 grams of melted dark chocolate.

This cake was well received by the hungry crowd. Foresight (and previous experience with chocolate toppings) had led me to score the chocolate before placing the chillies, so we were able to cut the cake with minimal damage. Those with medical excuses were excused from consuming the roasted vegetables, but everyone else dug in with great gusto. On balance, I think the recipe could sustain a whole teaspoon of chilli powder, but care would need to be taken to avoid overpowering the sugar and butter experience.

Published in: on March 9, 2010 at 21:08  Leave a Comment  

An introduction

Welcome to the internet home of the Tuesday Cake Club. Before we really get into it, let’s get some definitions clear.

Cake (noun). A sweet baked food, made of flour, liquid, eggs and other ingredients… (click here for the full definition)

Dessert (noun). Pudding, afters. Often a sweet dish, usually consumed at the end of a meal, or as a treat.

Dangerous (adjective). Possibly a bad idea, potentially fatal.

To sum up, we’re going to be testing out cake (and other delectable dessert) recipes, and eating them. There are only two simple rules.

  1. To eat the cake, you must take your turn at baking the cake.
  2. Offerings must have a substantial sugar and fat content.

If you would rather keep your cake at home and eat it entirely yourself, then it sounds like a perfect fit for Tuesday tea time.

Use the categories on the right to see recipes, or hover over the calendar to see which tasty morsels have been posted recently.

Let the baking commence.

Published in: on March 9, 2010 at 20:39  Leave a Comment