Date Cake

It was a two dessert week this week, and a good thing too as morning tea saw a record turn out of 17 hungry cake clubbers. After a quick rearrangement of the tables to accommodate the ravenous throng, Sam served up a tasty looking date cake with crunchy coconut topping, which was an instant win. Her report follows.

Ingredients
1 cup chopped dates
1 cup boiling water
1 tsp baking soda
125 gm butter

1 cup sugar
1 tsp vanilla
1 beaten egg
pinch salt
1 1/2 cups flour
1 tsp baking powder

Preparation
Put first 8 ingredients into saucepan. Heat and stir until dates are soft.
Cool, then sift flour and baking powder into saucepan mixture.
Bake 30 minutes at 180°C.

Cake Topping
1 cup brown sugar
50 gm butter
3 tbsp milk
1 cup coconut

Mix and heat topping ingredients in saucepan.
Pour over cooked cake (leave cake in tin) and then grill approx 2 minutes until lightly browned.
Cool before removing from tin.
Serve hot or cold, with cream or ice cream, or both!
Suitable to freeze.

This is an old family recipe from Sam’s mum – full points awarded from this cake club!

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

Chocolate Potato Cake

The latest cake to adorn the tea room table was the intriguingly titled chocolate potato cake by Hamish. This was unveiled in all its iced glory to great interest, and demolished in short order, as the slightly scared murmurings of “Does it taste of potato?” gave way to the happy sounds of “Schnauf schnauf,” and “Gnom gnom gnom.” It was most excellent, and definitely a contender for the 2010 prize Tastes Least Like Its Name (In A Good Way). The recipe will follow shortly.

Published in: on May 23, 2010 at 22:29  Leave a Comment  

Almost-fudgy Chocolate Cake

Last week, the email reminding everyone to eat fewer Weetbix for breakfast on Tuesday, and also saying who was the Baker of the Week, was rather late in going out. This led to a soupçon of fear at morning tea, when a dozen hungry-looking folk gathered around the table and wondered whether Jane had remembered. Fortunately she arrived just before the edge of the table crumbled under the tense fingers of worried cake-lovers, with a monster of a mousse-filled chocolate dream. Her report follows.

Almost-fudgy Chocolate Cake
From The Best of Annabel Langbein cook book.

200g dark chocolate
200g butter
1/4 cup strong coffee
6 eggs
1 & 1/2 cups sugar
2 tsp vanilla essence
1 cup plain flour
optional: 1 cup raisins (don’t know why you’d want to add raisins to this recipe)

Preheat oven to 180°C.
Melt chocolate and butter in coffee over a gentle heat until melted but not too hot.
Beat eggs and sugar together until thick, foamy and pale yellow – about 5 to 10 minutes. Add the vanilla.
Gradually beat in the chocolate mixture.
Fold in the flour (and then raisins if using).
Pour mixture into 2 greased 23 cm cake tins.
Bake for about 30 min or until the top has formed a crust and a skewer comes out clean.
Cool in the tin before turning out.
Sandwich cakes together with chocolate mousse and garnish top with icing sugar and grated chocolate.

Chocolate Mousse

Whisk an egg in a bowl over a pot of hot water until frothy. You can add 1 tbsp of liqueur if you like.
Melt 100g chocolate (I prefer dark chocolate).
Stir the egg into the chocolate and leave it to cool a little while you beat 300ml of cream to soft peaks.
Fold a third of the cream into the chocolate mix then fold in the remaining cream.
Chill for 1 hour in the fridge.

The recipe says the cakes freeze well but I’ve never tried.
I have also halved the recipe but kept the whole serve of coffee and had it for dessert with ice cream.
Also don’t hurry when first adding the chocolate to the beaten eggs. I tried to get it done during an ad break and lost too much of the air from the eggs. However any mistakes are easily covered up with liberal amounts of chocolate mousse.

Published in: on May 17, 2010 at 20:52  Leave a Comment  

Date and Walnut Cake

In a shocking development in the Cake Club story, Amy today served up a cake that brazenly flouted the Second Rule of Cake Club, being that cakes should have “substantial sugar and fat content.” Not only was there no butter in her offering, but it clearly had a hole in the centre, thereby cheating hungry cake lovers of a goodly proportion of their rightful slice o’ cake. In fact, this cake was blatantly and unapologetically healthy, which is not at all what the doctor (of philosophy) ordered. However, it was undeniably delicious, and therefore earns a place in the roll of honour as Most Wholesome of 2010. Her report follows.

Date and Walnut Cake
1 cup chopped dates
1 cup walnuts
1/2 cup sugar
2 tbsp flour
1 tsp baking powder
2 large eggs
1 tsp vanilla

Topping
Quark, ricotta or whipped cream
Chopped dried fruit and/or nuts

Line the bottom of a 23-cm cake tin with baking paper and spray sides with cooking spray.
Chop the dates, walnuts, 1/4 c sugar, flour and baking powder in a food processor until the dates and nuts are as fine as coarse breadcrumbs.
In another bowl beat egg whites with 1/8 cup sugar until peaks turn over.
In another bowl beat yolks with 1/8 cup sugar and vanilla until thick and creamy.
Combine all three mixtures, folding together lightly.
Bake at 180°C for about 30 mins, until centre springs back.
Leave for 10 mins then turn out onto rack to cool.
Top with whipped cream, quark or ricotta and garnish with chopped dried fruit and nuts.

The recipe came from my boyfriend’s mother who photocopied it out of some long lost cookbook many years ago.

Published in: on May 4, 2010 at 19:11  Leave a Comment