Banana Cake

Amy won the award for Freshest Cake Ever this week, after forgetting she was on cake duty until early on Tuesday morning. She mixed up a fine banana cake and served it up with gusto, and everyone went back for seconds.

Banana Cake
From the Women’s Division of the Federated Farmers Cookbook (circa really old).

100g butter
1.5 cups sugar
2 eggs
2 bananas
1 tsp vanilla essence
2 cups flour
0.5 tsp baking soda
0.5 cup milk

Make the whole thing in the food processor in an ad break (if you’re really organised!).
Cream butter and sugar, adding the sugar first or you end up with 0.5cm butter stuck to the bottom.
Add eggs, bananas and vanilla essence and beat until smooth.
Add flour and baking soda dissolved in milk and beat until smooth.
Bake at 180C for 45 mins.

Published in: on November 17, 2011 at 19:17  Leave a Comment  

Pineapple upside-down cake

Kat made a pineapple upside-down cake to cheer up the troops, and it worked. Looking at this cake is like looking into the heart of a sunflower – one cannot help but smile. And when you get to eat a tasty piece of cake as well, what more could you possibly need to make your day?

Pineapple upside-down cake
(Source: 500 cakes and bakes, Martha Day 2010)

115 g butter
200 g brown sugar
1 can pineapple rings (approx 450g)
4 eggs, separated
Rind of 1 lemon
Pinch of salt
115 g caster sugar
75 g plain flour
1 t baking powder

Preheat oven to 180°C (I set mine at 160°C on fan bake)
Melt butter in an oven proof frying pan (25cm in diameter). Reserve 1 tablespoon of the melted butter in another bowl.
Add the brown sugar to the melted butter and mix well
Place pineapple slices in a single layer in the butter/brown sugar mixture and set aside.

Add egg yolks to the bowl containing the 1 tablespoon of butter and add the lemon rind. Whisk together and set aside.

Beat egg whites and salt together until they form stiff peaks. Slowly add the caster sugar.

Fold the egg yolks into the beaten egg whites then fold in the flour and baking powder, in three batches.

Pour the mixture over the pineapple rings in the butter/brown sugar mixture and bake in the oven until an inserted skewer come out clean (about 25-30min)

While still hot, invert onto a serving plate.

Can be served hot or cold.

Published in: on November 6, 2011 at 20:55  Leave a Comment  

Spiced Apple Cake

Robyn seems to like this baking lark, because her name comes up the most frequently on the cake calendar. None of us are about to complain though, because she’s right good at it. Her spiced apple cake feels healthy, tastes great, and has the requisite sugar and butter loading required of a Cake Club regular. Read on and salivate.

Tea Time Apple Spice Cake

2x large Granny Smith apples,
1 cup white sugar 100gm butter,( just melted, and just warm)
1 egg;
1 1⁄2 cups plain flour
1 teasp baking soda
1 teasp cinnamon
1⁄2 teasp nutmeg
1⁄2 teasp allspice

Preheat oven to 180 C.
Peel and thinly slice apples and place in a mixing bowl
Sprinkle sugar over apple
Melt butter and beat egg into it
Pour butter mixture over apple
Add flour, baking soda, and spices to the mixture
Mix well
Bake for 45 mins approx, or until cake is cooked and golden.

Published in: on November 6, 2011 at 20:38  Leave a Comment  


Daggi’s first offering to cake club was the exciting Biskuitrolle, which was new to all and gone in minutes. This citrus delight recipe is not for the faint hearted, but if you want to impress the troops, read on and repeat. If you just want to remember the tasty, you can just skip to the photos…

Mandarin-quark-sponge-roll (Biskuitrolle)

For the sponge dough:
5 eggs, separate
125 g sugar
25 g vanilla sugar
 half peel of a lemon
150 g flour
½ teaspoon baking powder
4 tablespoons rum
bit salt

For the stuffing:
2 tins mandarines
250 g quark (or cream cheese if you really have to)
200 mL cream
25 g vanilla sugar

80 g icing sugar
gelatine for 250 ml liquid
1 tablespoon rum (optional)

icing sugar
OR Cream
OR stuffing and mandarins

How to do it

Stuffing first:
Decant the liquid of the mandarins (but keep it for later) and purée half of the mandarins.
Whip the cream.
Mix Quark with icing sugar and vanilla sugar, add all forms of mandarins and as well the cream gently with a spoon (fold in).
Add prepared gelatine, thus melted or dissolved in mandarin juice, and leave the stuffing for some hours in fridge.

Now the Sponge dough:

Separate the eggs and whisk stiff the egg white with the salt.
Mix yolks with rum, lemon, sugar and vanilla sugar vigorously until it gets foamy. Now add flour and baking powder and mix properly again.
Fold in the dough the egg white carefully, and give the dough on a baking paper in a baking tray with a rim.
Bake the dough for 10-15 minutes at 200 °C and put it upside down on a moistened and with icing sugar covered cloth. Remove the baking paper, roll the dough (far easier when it’s still warm) and leave it to cool.

Unroll the dough, put most of the stuffing evenly on the dough and roll it again. Put the rest of the stuffing around the roll and decorate it as you like… this time I used mandarins and eggnog… ;0)


How to do the quark? Easy as…

Heat 3 L of milk to 30 to 35 °C in a REALLY sterile pot (wash with boiling water several times) while stirring and add 9 tablespoons of buttermilk.
Close the pot with a cloth or a lid with tiny holes and leave it for 2 days without shaking on a warm place (I use our hot water boiler).
Then hang the quark out in a cloth over night in a cool place to get rid of the whey…
That’s it!

Published in: on November 6, 2011 at 20:26  Leave a Comment  

Date Cake

Caroline’s first offering to Cake Club was a delectable delight indeed, with moist date sponge covered in crispy coconut. It’s a fine line to walk, dancing between the scrumptious yet healthy feeling date cake and the sheer sugary-ness of the topping, but she hit the mark with both hands full of cake and left everyone wanting more.

Date Cake

1 tspn baking soda
1 cup boiling water
1 cup chopped dates
Leave to soak while the butter and sugar is creamed

50 gm butter
1 cup sugar
Then add 1 egg

1 tspn vanilla essence
1 ½ cups flour
1 tspn baking powder
Add date mix to above

Bake in a round greased, paper lined spring form tin (or ring tin) at 190OC for 35 mins or until cooked.

Topping: Boil for 3 mins while stirring to prevent burning
1 cup brown sugar
1 cup coconut (desiccated or shredded or a mixture of both)
4 Tbspn milk
100 gm butter

Remove cake from oven but do not remove from baking tin. Pour the topping over the cake and then place under the grill carefully. Topping will bubble and caramelize under the grill. Stay and watch as it can burn easily.

Allow the cake to cool and topping harden before removing from the tin.

Published in: on November 6, 2011 at 20:20  Leave a Comment  

Raspberry and Almond Cake

Shona’s last offering before heading overseas to start the Northern Branch of Cake Club in Scotland was a fine raspberry and almond cake. This gluten free beast looks healthy if you half close your eyes and glance over your shoulder at it, but to our great relief tasted every bit as unhealthy as a double chocolate brownie, only with more fruit. It’s a treasure, just like Shona.

Raspberry & Almond Cake from the Harbour Kitchen
serves 10-12 people

3 cups icing sugar
1 cup rice flour
2 cups ground almonds
350g melted butter
2tbsp vanilla
12 egg whites
1 1/2 cups raspberries
50g slivered almonds

Preheat oven to 180C

Sift icing sugar and flour together with ground almonds
Melt butter and add vanilla
Beat egg whites until stiff
Fold dry ingredients into egg whites then gently fold in butter and vanilla
Place in lined rounded cake tin (approx 26cm) and sprinkle top with raspberries and slivered almonds
Bake for approx 45mins – 1 hour.

Published in: on November 6, 2011 at 20:13  Leave a Comment  

Lemon Tart

Finally, you cry, an update to the cake blog! What is this ancient recipe from weeks ago? But wait, this is comparatively recent compared to some of the cakes yet to go online. Read it and remember the tart but tasty lemony overtones of Gareth’s tasty lemon tart, then go forth and replicate!

Lemon Tart
(Based on recipe from Stephanie Alexander’s ‘The Cook’s Companion’):

1 quantity shortcrust pastry
3 large lemons
6 eggs
250 g castor sugar
200 ml cream
icing sugar

1/2 cup of softened butter
1 1/2 cups of plain flour
Pinch of salt
1 egg
1/4 cup water.

For pastry, rub butter into sifted flour and salt until crumbly. Stir in egg then gradually add water until dough has been worked into a ball. Refrigerate until required.

Line a 24 cm loose-bottomed deep flan tin (or springform tin) with thinly-rolled pastry (approx 5 mm thick) and bake blind at 200C for 20 mins.
Reduce heat to 160C.
Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and mix well with a balloon whisk.
Pour into just-baked pastry case and bake for 35-45 minutes until almost set. Cool in tin for at least 30 mins before serving. Serve dusted with icing sugar and thick cream (or whipped cream infused with Cointreu – yum!).

Published in: on November 6, 2011 at 20:09  Leave a Comment