Cream cheese raspberry brownies

After Canadian Living Best – Chocolate: “from a celebrated Toronto pastry chef”. Modified by busy NZ based scientist not reading the recipe too well, still turns out pretty irresistible.

Ingredients:

250 g dark chocolate

500 g softened cream cheese (2 packages)

2 cups sugar

4 eggs

1 tbsp vanilla essence

1 cup softened butter

1 cup flour

Pinch of salt

Raspberry jam, or better fresh/frozen raspberries

Method:

Melt chocolate, let cool to lukewarm

In large bowl beat cream cheese with 1/3 cup of the sugar until smooth (soften the cream cheese in the microwave at medium heat if needed). Beat in one of the eggs and 1 teaspoon of vanilla

In separate large bowl beat butter with remaining sugar until smooth, beat in remaining eggs one at a time, beat in remaining vanilla, then chocolate. Mix in flour and salt until just combined

Reserve 1 cup of chocolate batter. Spread remaining chocolate batter in 3.5L cake pan. Spread with cream cheese mixture. Spoon jam and/or raspberries over top.

Bake in center of preheated 180°C oven for 35 minutes or until cake tester comes out clean. Let cool and cut into squares.

Published in: on January 23, 2013 at 18:57  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  

Linzer Torte

Katarina delighted the troups with the Linzer Torte (or Linzertorte), an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria, and is a classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions. The Linzer Torte recipe is the oldest-known in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book “Wie mann die Linzer Dortten macht” (“How to make the Linzer Torte”) found an even older Veronese recipe from 1653 in Codex 35/31 in the archive of Admont Abbey. The Cake Club liked this ancient cake very much indeed, those attending being rather pleased at the low turnout because it meant they all got seconds.

Pastry
150 g Butter
125 g Sugar – mix in a bowl
1 Egg – add and beat until mixture turns light

1 point of knife clove powder
¼ teaspoon Cinnamon
150 g ground almonds
150 g white flour – mix first then add and gently combine. Cool in fridge for at least 30 min.

Use a springform tin. Roll out 1/3 of dough on bottom of tin. Make a roll with another 1/3 of dough and create edge of cake.

Filling
200 g Raspberry jam spread over bottom
Create either a lattice or cut out hearts or stars with cookie cutter from remaining 1/3 dough and place on jam.
1 yolk of egg (thinned with a little milk) paint edge and lattice with egg

Bake for 40 min. on 200° Celsius.
Cake will stay fresh for 1 week.

Published in: on September 4, 2011 at 20:51  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  

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  

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…

New York Chocolate Cake

Last week, Kat made a seriously calorific chocolate cake which went down very well indeed. In fact, she made two and dared us all to eat both, but even the appetites, determination and weekly perserverance of the Cake Club was not enough to defeat this one. Kat’s report follows.

New York Chocolate Cake

480 g dark/bittersweet chocolate
500 g butter
250 mL espresso (or other strong coffee)
1 c brown sugar packed
8 large eggs

Pre heat oven to 180°C and butter a loaf tin.
Chop chocolate and place in a large heatproof bowl.
In a saucepan bring butter, espresso and sugar to the boil and simmer briefly. Pour the butter mix over the chocolate and allow to sit for a few minutes. Stir gently to help chocolate melt.
Beat the eggs, then add the chocolate mixture and whisk thoroughly.
Pour batter into the prepared cake tin, then place in a large roasting pan (or other large dish) and half fill with hot water (reaching halfway up the sides of the cake tin).
Bake for 1 hour.
Remove cake from waterbath and chill overnight.
The next day remove the cake from the tin, if you find this difficult, place the tin in hot water for a couple of minutes.

Raspberry sauce

1 kg frozen raspberries (thawed)
Juice of 1 lemon
2 Tbsp sugar

Puree the thawed berries and their juice with the lemon juice and sugar, pour the sauce through a sieve and chill for up to two days. Serve with the cake.

Notes:
I used Whittakers 62% chocolate.
I used 1 t instant coffee + 250 mL water, ‘cos I don’t have a coffee machine!
I only used half a kg of raspberries, with 1 T lemon juice and 2 T sugar.
You really only need to make half the recipe, as this recipe filled two normal sized loaf tins!

Published in: on July 27, 2010 at 18:03  Leave a Comment