Rich and sticky gingerbread with marmalade

What do you do with a surfeit of marmalade? Make ginger cake, of course! Amy served up this delight recently, and cake clubbers schanufed it down in short order. The rule of waiting until 10.15 before diving in for seconds served us badly, as several late comers turned up at the last minute and deprived us of quite so much cake, but everybody agreed that it was most excellent!

Rich and sticky gingerbread with marmalade

Make it like this recipe.

As always, I made this entirely in the food processor and deviated from the recipe. I used about 1/4 c molasses and 1/2 c golden syrup (mainly because I ran out of the former). And added chopped dates instead of raisins.

The reason for making sticky gingerbread with marmalade was an overabundance of marmalade made from this recipe. Warning: Use small fruit or you will suffer the same fate! I ended up with 15 cups of pulp!

Mighty Citrus Marmalade, from here.

About 7 x 350g jars

2 grapefruit
2 lemons
2 oranges
2 1/4 litres water
Sugar – 1 cup for each cup of fruit pulp

1/ Wash the fruit and cut into small wedges. Remove any excess pith, blemished parts and the pips.

2/ Place the fruit in a kitchen whizz.

3/ Whizz the wedges until they are chopped into fine pieces.

4/ Place all the pulp into a large saucepan and cover with the water.

5/ Bring to the boil and boil for 45 minutes until the fruit is soft.

6/ Let the fruit pulp cool down slightly.

7/ Measure the pulp in cupfuls and return it to the large saucepan. You may wish to leave the marmalade at this stage and continue making it the following day.

8/ Add 1 cup of sugar for every cup of pulp. Bring the pulp back to the boil and stir until the sugar has dissolved.

9/ Boil briskly and stir regularly until the “setting stage” is reached. This can take up to 50 minutes.

10/ Place 1 tsp of mixture on a saucer and allow to cool.

11/ Run your finger across the top of this cooled marmalade and if a skin forms across the surface, then the setting stage has been reached.

12/ Take the marmalade off the stove and cool for 10 minutes.

13/ Place into sterilised jars using a ladle or small jug and seal firmly with hot rubber-lined lids.

14/ As the jars and marmalade cool, the lids will be sucked down and may even make a popping sound. This indicates a secure sealing of the marmalade. The marmalade can be stored in a cool, dry place and will keep for a number of months.

To sterilise the jars: Wash the jars and lids thoroughly in hot, soapy water. Rinse, then place in an oven preheated to 100[Degree] for 10 minutes. Lids must be free from rust and have a rubber seal.

Published in: on March 19, 2012 at 21:11  Leave a Comment  

Plum cake

Gareth continued the fruity theme of 2012 with a caramelized plum cake, liberally covered in a tasty batter topping, dusted with icing sugar and served with cream. For this, we applaud him.

Mieze’s plum cake

This recipe (from Stephanie Alexander’s “The Cook’s Companion”) calls for blood plums like ‘Satsuma’ but I used orange-fleshed European plums courtesy of my neighbour’s productive old tree.

275 g softened butter
250 g sugar
200 g plain flour
200 g self-raising flour
pinch of salt
3 eggs, lightly beaten
100 ml milk
1/3 cup bread crumbs
2/3 cup ground almonds
Around 12-20 plums, halved and stoned dude

125 g butter
200 g sugar
2 tsps ground cinnamon
4 eggs

Preheat oven at 180°C (a little cooler in a fan-forced oven) and grease a 28 cm spring-form tin. Cream butter and sugar well, then mix in flour and salt. Add eggs and milk and mix to make a light dough. Spoon the batter into the tin to no more than 1/4 of its volume, spread lightly then sprinkle almonds and breadcrumbs over the top. Arrange the plums cut-side up in concentric circles working from the outside in.

To make the topping, melt butter and stir in sugar and cinnamon, then allow it to cool. Whisk the eggs well then stir into the butter/sugar mix. Spoon the mixture over the plums. Bake the cake for around 1 hour or until the cake is cooked in the centre. Serve warm with thick cream or ice-cream.

Published in: on January 17, 2012 at 21:22  Leave a Comment  

Lemon cake

The first cake of 2012 was a splendid lemon effort by Nina, who valiantly leaped into the blank spot on the calendar at short notice. Phew! A special mention for the icing, which was sweet, tasty, and exactly the right thickness.

Lemon cake

In a baking emergency I usually follow my basic cake recipe and add whatever cake-worthy is in the fridge, in this case lemons.

200 g sugar
200 g butter
Grated lemon peel from 1 lemon
4 eggs – or 2 eggs and a volume of yoghurt substituting the two other eggs
1 teaspoon baking powder
200 g flour
1 cup icing sugar
~ 3 tablespoons Limoncello + lemon juice of ¼ lemon

Melt the butter and mix with sugar, lemon peel and eggs/yoghurt.
Add baking powder and flour.
Grease and dust a cake form, preheat oven to 180C.
Bake cake for 55 minutes and let cool
Combine icing sugar and limoncello and/or lemon juice until it is pasty–sort-of-liquid and pour it over the cake. Let cool and enjoy.

Published in: on January 17, 2012 at 06:57  Leave a Comment  

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  


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  

Sticky Black Gingerbread

Noticing a horrifying blank space on the cake club calendar in this post Easter lull, Pen stepped into the breach with an old family recipe all the way from the Orkney Isles. The hungry cakers tucked in with great glee, saying that the ginger cake was both delicious and wholesome. Um, said Pen, any recipe that starts with 8 oz of black treacle is not exactly the epitome of health. Especially when the next two ingredients are butter and sugar. Oh well, said everyone, and went back for seconds anyway.

Sticky black gingerbread

8 oz treacle
8 oz butter
8 oz butter
2 beaten eggs
12 oz flour
2 dessert spoons ground ginger
3 tsp cinnamon
pinch salt
2 tsp baking soda
half pint milk

Melt the treacle, butter and sugar together. Take the pan off the heat and stir in the beaten eggs. Stir in sifted dry ingredients.

Warm the milk to blood heat, add the baking soda and quickly stir into the other mixture.

Pour into greased and lined tins (about 30 cm square) and bake in a slow oven for 1 to 1.5 hours.

Tastes even better the next day after a few hours maturing wrapped in tin foil.

Published in: on April 26, 2011 at 21:03  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  

Apple cake

Following the peach crumble of last week, Gareth continued the autumn fruit theme with an apple cake of gigantic proportions. It hit the spot nicely, and the plate was polished clean in double quick time.

Published in: on April 25, 2011 at 18:43  Leave a Comment  

Chocolate Cake

To help the cake club get up and running again, Mandy made a pair of awesome chocolate cakes. Drizzled in icing sugar and heavy with chocolate, guzzling these beauties was a spectacular way to spend the tea break.

Published in: on April 25, 2011 at 18:11  Leave a Comment  

Courgette Cake

A long time ago in a land on the other side of the world, there was a cake club. One Tuesday morning, courtesy of the day’s head chef Chris, they sat down to partake of the most enormous courgette cake this planet has ever seen, topped with the stickiest, sweetest icing yet. It was good. It was very good. So good, in fact, that the earth itself wanted to have a slice, and some two hours after the cake had been devoured down to the last crumb, the Port Hills heaved themselves up and said, “Where’s our slice?” And that, my friends, is my excuse for the extremely long time taken to update this blog. Let the caking begin!

Published in: on April 25, 2011 at 17:22  Leave a Comment