Rhubarb and Ginger Cake

Susan put on the baking hat this week and cooked up a rhubarb and ginger cake to whet the appetite of hungry Cake Clubbers. It worked! Summer field work means that attendance has been down lately, but that’s okay – that just means seconds for the people who do turn up. Hooray for office work! Susan’s recipe will follow.

Published in: on February 20, 2011 at 21:03  Leave a Comment  

Crazy Cake

Robyn’s first offering for 2011 was the aptly named Crazy Cake. This almost breaks the rules of Cake Club as it doesn’t contain any butter, but there is quite a lot of sugar and quite a lot of oil, so it probably isn’t very good for you anyway so we let her off.

1 1/2 cups flour
2 Tbsp cocoa
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup oil
2 Tbsp vinegar
1 tsp vanilla essence
3/4 cup water

Line a 20 cm square tin with baking paper, and grease and lightly flour the sides.

Measure the dry ingredients and sift together in a large bowl. Measure the oil and add to the bowl without stirring. Add the other wet ingredients, and stir well with a fork until smooth.

Pour into the tin and bake at 190°C for 30-40 minutes. Leave to cool in the tin for 5 minutes, then turn out onto a rack. Dust with icing sugar or cover with chocolate butter icing, and enjoy!

Published in: on February 20, 2011 at 20:55  Leave a Comment  

Sticky Lemon Slice

Katarina kicked off the new season of cakery in style with an excellent sticky lemon slice. This luscious cake originated in the wholemeal café cookbook from Golden Bay. Several cake club members have independently followed their noses to this café and have given it and this cake a wholehearted thumbs up.

Base

225g soft butter
1/2 cup icing sugar
1 1/2 cups plain flour

Cream together the butter and icing sugar, then add the flour. Press the dough into a flat tin with edges, such as a sponge roll tin, which has been lined with baking paper. Bake for 15 min at 170 C. Let cool slightly.

Topping

4 eggs
1 1/2 cups sugar
rind of 2 lemons
1/4 cup flour
1 tsp baking powder
1/4 cup lemon juice

Beat the eggs and sugar until they are creamy and thick. Then slowly mix in the finely grated lemon rind, the sifted flour, baking powder and lemon juice until smooth.

Pour the topping mixture over the slightly cooled base and bake at 170°C for another 30 min.

Cut the slice into pieces, dust with icing sugar and serve.

Published in: on February 20, 2011 at 20:42  Leave a Comment  

Burns Cake-Supper

January 26th this year happened to fall on a Tuesday, and what better way to celebrate the great Scots poet Rabbie Burns than with cake in his honour? The Sweet Haggis was piped in on kazoos, Irn-Bru and whisky made the rounds and shortbread and cranachan finished everyone off nicely.

Sweet Haggis

Pen borrowed the cake recipe from here for the basis of the sweet haggis.

Ingredients
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 bag chocolate buttons
1 bag mini-marshmallows
1 bag chopped nuts

Preheat the oven to 175°C. Line a 23 cm round cake tin.
Pour boiling water over oats, mix well, and allow to cool.
In a larger bowl, combine the butter, sugars, eggs, flour, baking soda, spices, and salt. Add the cooled oatmeal mixture, and stir to combine.
Pour batter into pan.
Bake for 35 minutes and allow to cool.

Crumble the cake into a large bowl. Add the chocolate, marshmallows and nuts, and stir to combine. Microwave as much of the mixture as you can fit into the microwave, for just long enough to make the chocolate and marshmallows go sticky. Squash the entire mixture into your substitute sheep’s stomach – clingfilm/gladwrap can be used if you can find a wide enough roll – and leave overnight to congeal. Pipe in the haggis and enjoy!

Recipes for Shortbread and Cranachan to follow.

Published in: on February 20, 2011 at 20:32  Leave a Comment