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