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  

Sticky Lemon Slice

Katarina kicked off the new season of cakery in style with an excellent sticky lemon slice. This luscious cake originated in the wholemeal café cookbook from Golden Bay. Several cake club members have independently followed their noses to this café and have given it and this cake a wholehearted thumbs up.

Base

225g soft butter
1/2 cup icing sugar
1 1/2 cups plain flour

Cream together the butter and icing sugar, then add the flour. Press the dough into a flat tin with edges, such as a sponge roll tin, which has been lined with baking paper. Bake for 15 min at 170 C. Let cool slightly.

Topping

4 eggs
1 1/2 cups sugar
rind of 2 lemons
1/4 cup flour
1 tsp baking powder
1/4 cup lemon juice

Beat the eggs and sugar until they are creamy and thick. Then slowly mix in the finely grated lemon rind, the sifted flour, baking powder and lemon juice until smooth.

Pour the topping mixture over the slightly cooled base and bake at 170°C for another 30 min.

Cut the slice into pieces, dust with icing sugar and serve.

Published in: on February 20, 2011 at 20:42  Leave a Comment