Sticky Black Gingerbread

Noticing a horrifying blank space on the cake club calendar in this post Easter lull, Pen stepped into the breach with an old family recipe all the way from the Orkney Isles. The hungry cakers tucked in with great glee, saying that the ginger cake was both delicious and wholesome. Um, said Pen, any recipe that starts with 8 oz of black treacle is not exactly the epitome of health. Especially when the next two ingredients are butter and sugar. Oh well, said everyone, and went back for seconds anyway.

Sticky black gingerbread

8 oz treacle
8 oz butter
8 oz butter
2 beaten eggs
12 oz flour
2 dessert spoons ground ginger
3 tsp cinnamon
pinch salt
2 tsp baking soda
half pint milk

Melt the treacle, butter and sugar together. Take the pan off the heat and stir in the beaten eggs. Stir in sifted dry ingredients.

Warm the milk to blood heat, add the baking soda and quickly stir into the other mixture.

Pour into greased and lined tins (about 30 cm square) and bake in a slow oven for 1 to 1.5 hours.

Tastes even better the next day after a few hours maturing wrapped in tin foil.

Published in: on April 26, 2011 at 21:03  Leave a Comment  

Rhubarb and Blueberry Cake

Robyn’s rhubarb and blueberry cake was the order of the day last week, and a rather beautiful cake it was. Robyn says it is all down to the shape of the cake tin, but Cake Club knows she has magic in her fingertips – did she not win the Cake-Off 2010 Aesthetics prize? But good taste was there in abundance as well, and the cake club almost resorted to licking the crumbs off their plates as well as their fingers at the end of the tea break.

Rhubarb and Blueberry Cake

1.5 cups self raising flour
1.25 cups caster sugar
1.25 cups coconut
125 g butter, melted
3 eggs, slightly beaten
1/2 cup milk
1/2 tsp vanilla essence
3/4 cup finely chopped rhubarb
1 cup frozen blueberries
2 tbsp demerara sugar

Combine flour, caster sugar and coconut. Stir in the butter, eggs, milk and vanilla essence. Spoon half of the mixture into a greased ring tin. Scatter with rhubarb and berries, then top with the remaining mix. Sprinkle with demerara sugar and bake for 1 hour at 180°C. Stand in the tin for 5 minutes, then cool on a rack.

NB The original recipe used raspberries, and you could leave out the berries altogether.

Published in: on April 25, 2011 at 19:09  Leave a Comment  

Ginger Shortcake and Chocolate Brownies

The Cake Club Calendar having fallen rather silent and empty of late, Kat leaped into the breach with not one but two excellent slices. Cake Club went al fresco for one week only as the tea room was booked – fortunately the sun crawled out from behind the clouds and provided a rather nice morning tea in the fresh air.

Ginger Shortcake (Mackenzie Muster ‘a century of favourites’)
125 g butter
125 g sugar
1 tablespoon golden syrup
1 egg
Pinch salt
1/2 teaspoon baking powder
1.5 teaspoon ground ginger
225 g flour

Cream butter and sugar together. Add egg and golden syrup and beat well. Sift in baking powder, ginger, flour and salt. Mix together. Put mixture into a shallow tin and press out with damp fingers. Bake at 180°C for 15-20. When cool, ice with ginger icing

Ginger icing
1 cup icing sugar
25 g butter
1 teaspoon ground ginger
1 tablespoon golden syrup
Approx 3 tablespoons boiling water

Place icing sugar, butter, ginger and golden syrup in a bowl. Add water one tablespoon at a time until you reach the desired consistency. Pour over the cooled shortcake and spread to make an even coating.

NB: I added more ginger than the recipe described (they suggested 1 teaspoon). Add to your taste.

Chocolate brownie (Women’s Weekly Best Food Desserts, 2004)
150 g butter
300 g dark chocolate
1 1/2 cups (330g) firmly packed brown sugar
4 eggs lightly beaten
1 cup flour
1/2 cup sour cream
1/2 cup (75 g) ground hazelnuts

Preheat oven to 160°C and grease and line a shallow tin. Stir butter and chocolate in a small saucepan until smooth. Transfer to a medium sized bowl. Stir in sugar, eggs, then flour, sour cream and nuts. Spread mix into the prepared tin. Bake for 30min and cool in the pan.

NB: The recipe calls for 75 g coarsely chopped hazelnuts, but we only had ground hazelnuts.

Raspberry sauce
2 cups raspberries
Sugar to taste

Add raspberries to a saucepan and cook over a medium heat until they fall to pieces. Add sugar to taste and continue cooking until it has reached your desired consistency. Make sure it doesn’t burn. Sieve through a fine mesh sieve to remove the pips.

Published in: on April 25, 2011 at 19:02  Leave a Comment  

Golden Peach Pie

The first cake club day of April saw torrential rain and a distinct chill in the air. At five to ten, the cake clubbers were just saving their work and getting up from their chairs when, oh horror! Is that the fire alarm blaring rudely down the corridor? The cake club and all their shivering colleagues milled aimlessly around in the car park for fifteen minutes while the local firemen investigated. Katarina begged them to turn off the oven in the tea room, lest the cake be spoiled, and was promptly labelled the Firestarter. No no! She cried, I was just warming it up, but now I am worried for my golden peach pie. No no! The cake club joined in, we were just joking, of course it was not our cake that set off the alarm, please can we go inside and eat it now?

Fortunately for all concerned, a fault in the wiring was discovered, the alarm turned off and the hungry cake clubbers allowed in to warm their hands on a nice cup of tea, and their stomachs on a perfectly warmed and not at all burned slice of peach pie. And they all lived happily ever after.

Pfirsich Wähe – in Swiss just to be different 🙂

200 g flour
125 g butter
Rub together until very fine and crumbly
Add 1 egg
1 pinch of salt
Add water if necessary, kneed gently and only until combined

Line a round baking tray with baking paper, then roll out dough and put in tray.

Grind up 100 g almonds, sprinkle on bottom of dough.
Half peaches and put them inside up on almonds.

2 eggs
200 ml cream
150 ml milk
2 tbsp sugar

Mix together and pour over peaches

Bake for approx. 30 – 40 min or until golden brown

Published in: on April 25, 2011 at 18:55  Leave a Comment  

Apple cake

Following the peach crumble of last week, Gareth continued the autumn fruit theme with an apple cake of gigantic proportions. It hit the spot nicely, and the plate was polished clean in double quick time.

Published in: on April 25, 2011 at 18:43  Leave a Comment  

Blackboy Peach Crumble

Tis the season to be peachy! And thus, Janine produced a blackboy peach extravaganza – with ice cream! Awesome, and just the thing for an autumn morning with a hint of frost in the air.

Published in: on April 25, 2011 at 18:41  Leave a Comment  

Chocolate Cake

To help the cake club get up and running again, Mandy made a pair of awesome chocolate cakes. Drizzled in icing sugar and heavy with chocolate, guzzling these beauties was a spectacular way to spend the tea break.

Published in: on April 25, 2011 at 18:11  Leave a Comment  

Quake cakes

The Cake Club took a brief time out to make cakes and biscuits for the hungry and hard working of Christchurch, but a few leftovers nonetheless made their way into the tea room on a Tuesday morning.

Robyn’s rhubarb and ginger muffins were some of the tastiest misshapes this cake club has ever seen, while the odd biscuit by Pen got snapped up pretty quickly.

Rhubarb and walnut muffins

1 1/4 cups brown sugar
1/2 cup oil
1 cup milk
2 tsp vanilla essence
1/2 cup chopped walnuts

Whisk altogether and then add:

1 1/2 cups finely chopped raw rhubarb (about 5 stalks, but peel off any outer skins that come loose).

Sift the following together in separate bowl and then add to the mix:

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Spoon into 12-18 well-greased (or paper-lined) muffin pans, or make mini muffins or Jumbo muffins for pudding with ice cream and custard.

Bake at 160° for 20-30 minutes.

Published in: on April 25, 2011 at 18:09  Leave a Comment  

Courgette Cake

A long time ago in a land on the other side of the world, there was a cake club. One Tuesday morning, courtesy of the day’s head chef Chris, they sat down to partake of the most enormous courgette cake this planet has ever seen, topped with the stickiest, sweetest icing yet. It was good. It was very good. So good, in fact, that the earth itself wanted to have a slice, and some two hours after the cake had been devoured down to the last crumb, the Port Hills heaved themselves up and said, “Where’s our slice?” And that, my friends, is my excuse for the extremely long time taken to update this blog. Let the caking begin!

Published in: on April 25, 2011 at 17:22  Leave a Comment