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Baking, Cakes, Recipes, Sundaybakingsunday

Carrot, Walnut and Chia Cake

Ever since we bought some walnuts from the Farmers Market, I have wanted to make a cake with them. A couple of months ago I started to join in with Fabulous Foodie Friday over at CreateBakeMake. Last Friday Lauren posted a cake recipe that included walnuts in it. Yay! I found a recipe to use the walnuts. Let’s get in that kitchen and bake a Carrot, Walnut and Chia Cake.walnutchiacake

Carrot, Walnut and Chia Cake
 
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Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 1½ cups self raising flour, sifted
  • 1¼ cups brown sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 2 cups grated carrot
  • ½ cup desiccated coconut
  • ½ cup chopped walnuts
  • ½ cup sultanas
  • 1 tablespoon chia seeds
Instructions
  1. Preheat the oven to 150°C fan forced/ 170°C.
  2. Line a 20cm round cake tin with baking paper.
  3. Add sugar and vegetable oil to a bowl and beat for 2 - 3 minutes until combined.
  4. Add the eggs one at a time and beat well before adding the next egg.
  5. Add the sifted flour, nutmeg and cinnamon and then add the grated carrot, coconut, walnuts, sultanas and chia seeds.
  6. Mix ingredients together until they have just combined.
  7. Pour mixture into cake tin and bake for 40 minutes, or until cooked when a skewer is inserted in the middle.
  8. Remove from oven and allow to cool in the tin for 10 minutes before carefully removing and transferring to a wire rack to cool completely.
Notes
This recipe was adapted from CreateBakeMake.

walnutcake Add vegetable oil and brown sugar, beat together.walnutcake1walnutcake2Add eggs one at a time and mix until combined. walnutcake4 Sift flour, cinnamon and ground ginger.walnutcake5 Chop up some walnuts.walnutcake3Grate some carrots.walnutcake6 Add chopped walnuts, grated carrot, sultanas, coconut and chia seeds.walnutcake7 Mix gently until combined.walnutcake8The cake turned out great. It smelt really good and I could have cut a slice while it was still warm.walnutchiacake I ended up putting some vanilla icing on the cake. I was going to leave the cake plain, but I thought it would entice the kids to eat the cake if it had some icing on top. I am starting to enjoy baking cakes with different ingredients in them. I just can’t tell the kids what’s in it!walnutchiacake4I used white chia seeds instead of the black chia seeds, otherwise my kids would be asking me what are the black things in the cake!
walnutchiacake1 walnutchiacake2See, you can’t see the white chia seeds.walnutchiacake3 Sliced and wrapped, ready for the kid’s lunch boxes. I look forward to hearing what they say when I pick them up from school today.

Do you like trying different recipes? Do you hide ingredients in the goodies you bake?

Happy baking!

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Baking, Cakes, Kids, Recipes

Chocolate Birthday Cake

On Sunday was a combined birthday celebration for my two boys. The boys were turning 9 and 11. Their birthdays are a day and two years apart. Don’t ask me how we did that, I wish I could tell you but it just happened. Maybe someone could tell me how that happens, anyone!!

For each year, instead of making it two separate parties we combine it for our family. We get together for lunch at our house and make it a special day. This year I set up the table with Lego colours and made up some Lego lolly bags. boysbirthday boysbirthday1 boysbirthday2boysbirthdays2Now sometimes I make them a birthday cake each but this year I asked them if they wouldn’t mind if they share a cake. They didn’t mind so I made them one BIG chocolate cake!boysbirthday3It was huge. I made two chocolate cakes and joined them together with icing. The chocolate cake recipe I used was lovely and moist. I baked the cake in a 26cm/10inch springform tin. I didn’t want alot of height in the cake as I was joining them together so this recipe was perfect.

5.0 from 1 reviews
Chocolate Birthday Cake
 
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Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 1 cup sugar
  • 2 cups self raising flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • ¾ cup cocoa
  • 2 eggs
  • 1½ cups milk
  • 2 tsp vanilla essence
  • 125 gms melted butter
Instructions
  1. Preheat oven to 150°C fan forced/ 170°C
  2. Line a cake tin with baking paper (I used a 26 cm/10 inch springform tin)
  3. In a mixing bowl, sift together flour, cocoa, baking soda and salt.
  4. Add the sugar and mix.
  5. Add eggs, vanilla essence and milk. Mix until combined.
  6. Then add the melted butter and mix well.
  7. Pour the cake batter into the tin.
  8. Place in oven and bake for 40 mins. Test with cake skewer if needed.
  9. Once cooked, take out and cool for 5 mins in tin.
  10. Transfer cake onto cake rack to cool completely.

boysbirthday4I didn’t have two of the same size tins so I made the cake twice. It didn’t take long and I was happy with the end result.boysbirthday5I decorated their cake with Lego chocolates and some other delicious treats. I bought some Lego moulds off Ebay and made the chocolates myself. It was fun and the kids really liked them.boysbirthdaysboysbirthdays1We all had a great day. The kids enjoyed their birthday celebrations and thanked everyone for their cards and pressies.

Today was a bit of a slow start for us all. I think after yesterday we needed a stay home day.

What was your weekend like? Did you have any family celebrations?

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Baking, Cakes, Recipes, Sundaybakingsunday

Lemon and Blueberry Yoghurt Cake

A couple of weeks ago when we were travelling to a pub to have lunch with family, we drove past a stand at the side of the road selling lemons and limes. I love seeing this sort of thing. I got hubby to pull over and buy my a bag of each. They smelt so good. I couldn’t wait to use them in some baking.

I started to look for a recipe so I could try out these lemons. I didn’t have any butter so this recipe I found was perfect.lemonbcake

5.0 from 1 reviews
Lemon and Blueberry Yoghurt Cake
 
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Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 1½ cups plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain yoghurt *
  • ½ cup sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • ½ teaspoon vanilla essence
  • ½ cup vegetable oil
  • 1½ cups blueberries, fresh or frozen, thawed and rinsed
  • Icing
  • Icing sugar
  • 2 tlbs Lemon juice
  • *I didn't have plain yoghurt. I used a berry yoghurt.
Instructions
  1. Preheat the oven to 150°C fan forced/180°C.
  2. Line a cake pan with baking paper.
  3. In a mixing bowl, beat together the yoghurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Sift into the bowl flour, baking powder, and salt. Gently mix until combined.
  5. Gently mix in the blueberries into the cake batter.
  6. Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes before taking it out and placing onto a cooling rack.
  8. Icing
  9. I just mix together some icing sugar and lemon juice until it makes a nice thick pour-able consistency that you can drizzle on top of the cake.
  10. Enjoy!
Notes
This recipe was adapted from Smitten Kitchen

lemonbcakes1Add in a mixing bowl, yoghurt, sugar, eggs, lemon zest, vanilla essence and oil. lemonbcakes2Beat together.lemonbcakes3Sift flour, baking powder and salt.lemonbcakes4Mix until combined.lemonbcakes5Gently mix in the blueberries.lemonbcakesJust out of the oven, smells amazing!lemonbcake1The cake was delicious. It smelt so good and tasted even better. The texture was light. The flavour of the blueberries were wonderful. There wasn’t alot of lemon flavour in the cake but with the lemon icing it didn’t matter. You could probably add some lemon juice into the cake batter if you wanted it to be more lemony.
lemonbcake3We all loved it. The kids kept eating it and there is nothing left.
lemonbcake4 I also used a new plate that I found on a vintage find. I thought I would debut it with the delicious cake.plateladyplatelady1It’s so lovely and delicate. I love the picture of the lady in the corner. She is enjoying a cup of tea in the garden.

Happy baking!

What did you get up to on the weekend? Did you try out a new recipe?

 

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Baking, Cakes, Recipes

Cinnamon Tea Cake

Hello, everyone! My day started with dropping the kids off at school, and then it was busy with driving around town running errands. What I wanted to do was come home and share with you this delicious Cinnamon Tea Cake.

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Baking, Cakes, Recipes, Sundaybakingsunday

Flourless Apple Ripple Cake

applecake2I found this lovely cake recipe over at bear loves dove. I was waiting for a time to get into the kitchen and make it. I like trying out different cake recipes that don’t require plain or self raising flour as part of their ingredients. This flourless apple ripple cake is made out of almond meal and rice flour. I always say, don’t be afraid of trying different ingredients as you can be quite surprised as to how it turns and what it tastes like.

Flourless Apple Ripple Cake
 
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Author:
Recipe type: Cake
Serves: 8
Ingredients
  • 150 gms butter
  • 1 tsp vanilla essence
  • ⅔ cup caster sugar
  • 2 eggs
  • 1 cup almond meal
  • ½ cup rice flour
  • ½ tsp nutmeg
  • 1 apple (I used Pink Lady)
  • Demerara sugar or raw sugar (this is for sprinkling on the top)
Instructions
  1. Preheat oven to 180°C (160°C fan-forced)
  2. Line a loaf pan with baking paper.
  3. Beat the butter and sugar until a pale colour.
  4. Add the eggs and beat until combined.
  5. Add nutmeg and vanilla essence and mix.
  6. Then add the almond meal and rice flour (I sifted the almond meal and flour to make the cake batter more light) Now carefully mix until just combined. Don't over mix as it will make the cake heavy.
  7. Pour your batter into the lined loaf tin.
  8. Slice your apple into thin little slices and arrange on top of the cake.
  9. Sprinkle with as much or little demerara sugar as you like.
  10. Bake in the oven for 30 minutes or until cooked. Test with a cake tester.
  11. Once cooked take out of the oven and you can serve it straight away while it's nice and warm.
  12. Enjoy!
Notes
This recipe was adapted from bear loves dove

applecake3applecakeapplecake4The cake was a success! Everyone enjoyed it and it’s all gone! The taste: nice flavour, not too sweet, yummy nutmeg taste throughout. The texture: light, not dense, lovely topping. I will definitely be making this again. Loved it!

Thank you bear loves dove for sharing this recipe.

Happy baking!

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Baking, Recipes, Scones, Sundaybakingsunday

Lemonade scones

My dad was our very special lunch guest on Sunday at our place. I always like baking him something that he really enjoys eating. So I decided on making some scones. It is nice having scones for lunch as a special treat especially with our homemade jam and freshly whipped cream, yum!scones2 sconesscones1 scones3

Lemonade scones
 
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This recipe is good to double and you can freeze the leftovers.
Author:
Recipe type: Scones
Ingredients
  • 3 cups of Self Raising Flour
  • 1 cup lemonade
  • 1 cup cream
  • some milk for brushing on top of the scones
Instructions
  1. Preheat oven to 210°C fan forced/220°C
  2. Line a tray or baking dish with baking paper.
  3. Sift self raising flour into a mixing bowl.
  4. Add lemonade and cream, then mix until just combined to form a soft dough. Do not over mix.
  5. Place the dough onto a floured surface and gently roll out to 2cm thick.
  6. Gently cut out the scone shapes using a floured cutter.
  7. Place close together on tray, brush with milk and bake for 10-15 mins. The scones should be cooked in the middle and lightly brown on top.
  8. Once cooked, serve with jam and fresh cream.

After the scones are done, I put mine in a serving dish. I use a large white casserole dish that I bought from Ikea a few years ago and line it with tea towels. I put a couple of folded tea towels on the bottom then lay a tea towel open in the dish. I place the scones in the opened tea towel then wrap the corners over and place another tea towel on top. In the end, I probably use too many tea towels but my mum used to do it this way and it does keep the scones warm while we enjoy eating them.scones5scones4Happy baking, enjoy!

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Baking, Cookies, Lunch box goodies, Recipes

Egg Free Sugar Cookies

starcookies2

Egg Free Sugar Cookies
 
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Author:
Recipe type: Cookies
Ingredients
  • 125 gms of butter
  • ½ cup sugar
  • ½ tsp vanilla essence
  • 3 tlbs milk
  • 1½ cups of plain flour
  • ¼ tsp salt
  • 2 tsps baking powder
Instructions
  1. Preheat oven to 150°C fan forced/170°C.
  2. Cream together the butter and sugar with an electric mixer until light and fluffy. Add vanilla and milk. Beat well.
  3. Then add the flour, salt and baking powder. Mix well.
  4. On a floured surface roll out the dough until the desired thickness, about .6cm or just under 1 cm. Cut out shapes using any type of shape cutter.
  5. Bake about 8-10 minutes.
  6. I baked the cookies for 8 mins. They were just barely done and were nice and soft.
  7. Once you have taken them out of the oven, wait a couple of minutes then transfer to a wire rack to cool.
  8. Once cool, then you can decorate them any way you want.
  9. Enjoy!
Notes
This recipe was adapted from frommelanieshometoyours

starcookiesThese were a fantastic cookie to make. The dough I found to be very stable when using the shape cutter. Even after baking, the cookies stayed in the star shape and didn’t come out misshapen. The cookies were lovely and soft and a great all-rounder cookie recipe. I am going to use this recipe for our Christmas cookies. I look forward to trying out all the different Christmas cookie cutter shapes.starcookies1Happy baking!wordpresssignature

 

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