Chocolate and raspberry baked ricotta cake

In the first ever by-email Cake Club post, we bring you Fiona’s excellent chocolate and raspberry baked ricotta cake, adapted from taste.com.au to make it quicker. This disappeared down the gullets of the hungry crew more rapidly than a very rapid thing, and seconds were devoured with great gusto.

Ingredients (serves 8)
3/4 cup (165g) reduced-fat ricotta cheese (I use the whole container 250g)
2 cups self-raising flour
1/4 cup cocoa powder (you can add more cocoa to make it more chocolatey, or chopped dark chocolate)
1 cup caster sugar
100g butter, melted
1 cup hot water
1 cup frozen raspberries

Raspberry sauce
1/4 cup caster sugar
1 cup frozen raspberries (I add 1/2 C more)
(Recipe says 2 tablespoons water – but I usually add more e.g. 1/2 cup, so there is lots of sauce).

Method
Place ricotta in a sieve over a bowl. Cover and refrigerate for 3 hours or overnight, if time permits (this allows excess moisture to drain from ricotta). – (I skip this step – don’t bother draining it)

Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.

Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.

Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Published in: on August 27, 2012 at 20:23  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  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

Blueberries
Raspberries
1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach
Apricots

Raspberries or any other fresh fruit will also work.

Pavlova

Recipe to come…

Cake-Off Challenge: Giant Lamington Trifle

The first cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Kat’s Giant Lamington Trifles. In her own words, “They were bigger in my mind.” Based on the Lamington sponge, which is quite Kiwi, and the trifle, which is quite Christmassy, it seemed appropriate to combine the two ideas with the aid of much jelly and custard, careful layering and some freezer fun-times.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

Sponge light, delicious and fluffy. A fresh fruit burst, with a bit of freeze from the jelly. An interesting twist on the usually dull Lamington – very nice.

Other comments from the assembled tasters included “I like the lightness, especially given that we’re eating so many cakes,” and, “Yum! Very inventive.” The chef added, “And it wasn’t still frozen, it would be perfect!” to which the reply was heard, “But there’s nothing worse than runny jelly.” ‘Nuff said.

Vote for Kat’s giant Lamington trifles in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:45  Leave a Comment