Malva Pudding

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MALVA PUDDING
Serves 8

INGREDIENTS (Cake)
1 Cup Castor Sugar
2 Eggs, Room Temperature
1 Tbls Smooth Apricot Jam
1 ¼ Cups Cake Flour
1 Tsp Bicarb of Soda
Pinch of  Salt
2 Tbls Butter
1 Tsp Vinegar
½ Cup Milk

INGREDIENTS (Sauce)
1 Cup Cream
½ Cup Butter
½ Cup Sugar
½ Cup Water, Orange Juice or Brandy

METHOD

  1. Preheat the oven to 180°C/350°F
  2. Add the sugar and eggs to a medium sized mixing bowl. Using an electric or hand beater, beat castor sugar and eggs until light and fluffy.
  3. Add apricot jam and beat well.IMG_4072
  4. Sift dry ingredients 3 times in a separate bowl.
  5. Melt butter and add to vinegar and milk in a third bowl.IMG_4076
  6. Fold dry ingredients and milk mixture alternatively into egg mixtures.IMG_4078
  7. Once fully combined, pour mixture into a greased oven proof casserole/pyrex dish.IMG_4081
  8. Bake for 45 minutes.
  9. During the last 15 minutes of baking, melt all the sauce ingredients in a small pot over medium heat. Do not boil.IMG_4087
  10. Pour this sauce over the cake as soon as it’s removed from the oven, use a fork to aid absorption.IMG_4091
  11. Serve hot with ice cream or custard.

TIPS FOR MAKING GLUTEN FREE/DAIRY FREE

  • GLUTEN FREE:

Substitute regular flour for gluten free flour.

  • DAIRY FREE:

Substitute butter with Vegan Butter/Parev Margarine
Substitute milk with non dairy milk alternative – I used Cashew Milk
Substitute cream with Rich’s Non Dairy Whip Topping/Orly Whip

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Passover Ginger Cake


INGREDIENTS 

6 Eggs
1 ½ Cups Sugar
1 Cup Water
1 ½ Cups Oil
1 Cup Syrup
1 ½ cups Passover Cake meal
1 ½ Cups Potato Flour
1 Tsp Bicarbonate of Soda
1 Tsp Cinnamon
2 Tsp Ginger

METHOD

Oven 160 º C (320º F)
1. Mix all ingredients together in a large mixing bowl for 5 minutes.
2. Spray a large foil container with spray & cook or grease with oil.
3. Pour mixture in and leave to rest for ½ hour.
4. Bake for 1 hour.
5. Remove from oven and allow to cool.
6. Makes a very large cake.

Chocolate Slab  Cake

This slab cake makes a very large 40×28 cm 16×11 inch cake. It is a hot milk sponge.
CHOCOLATE SLAB CAKE

INGREDIENTS
6 Eggs
2 ½ Cups Sugar
1 ½ Cups Water
1 Cup Oil
1 Cup Milk
3 Cups + 2 Tbls Cake Flour
½ Cup Cocoa
6 Tsp Baking Powder

METHOD
Oven 350
1. Beat eggs and sugar in a mixmaster for 8 minutes
2. While mixture is beating Place the water, oil & milk in a saucepan and heat till bubbles form on the edge.
3. Remove from heat
4. Sif the flour, Cocoa & baking powder into a bowl.
5. Add the sifted ingredients to the egg mixture beating all the time.
6. Add the warmed liquid beating.
7. Pour into a 40x28cm or 16x11inch lined pan.
8. Bake for 35 minutes.

For a Vanilla version replace the ½ cup cocoa with ½ cup extra cake flour and only use 1 ¼ cups water.

For a marble version. Use the vanilla version and add ¼ cup cocoa with 2 tbls boiling water to a third of the mixture and swirl through.

Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

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INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

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Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.

Cheese Cake

image.jpegEveryone loves cheese cake. My family like a creamy cheese cake. I am always asked to make my cheese cake for family and friends and there is never a drop left. The recipe is easy to make bigger as you can increase the size of the cake by a third or more.

INGREDIENTS
1 pkt marie or ginger nut biscuits or graham crackers
100 ml butter or margerine – cold
3 250ml tubs cream cheese
3 eggs
1 cup sugar
250 ml fresh cream
2 tbls cornflour
1 tsp vanilla

METHOD
Oven 160C (300F)
Place biscuits/crackers in a food processor and blitz till fine crumbs. Cut butter/margarine into cubes and drop into the feed tube till well combined with the crumbs. Grease a 30 X 20 cm pie plate and press the crumbs into the plate bringing the crumbs halfway up the sides. Place in oven and bake for 10 minutes. Remove from oven.
Place the rest of the ingredients into a mixing bowl and beat till smooth. Pour over the baked crumbs and return to oven for 35 minutes. Switch oven off and leave cheese cake in the oven for a further 30 minutes. Remove and leave to cool. Refrigerate until ready to serve. Remove from the fridge 2 hrs before serving.

Lemon Cake

Love a slice of lemon cake with a hot cup of tea. This recipe is a basic butter cake with the addition of lemon rind and juice. It can also be made into a marble or chocolate cake.

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INGREDIENTS
200G butter
1 1/2 cups castor sugar
1 tbls lemon rind
2 1/2 cups cake/all purpose flour
1/2 cup milk
1/4 cup lemon juice
1/4 cup water ( for butter cake use 1/2 cup water, no lemon juice)
4 jumbo eggs
4 tsp baking powder

METHOD
1. preheat oven to 350 (180)
2. Cream butter, lemon rind and castor sugar until light & fluffy.
3. Beat in the eggs one at a time. Beat very well after each egg to get rid of curdled effect. Beating very well at this stage will give you a very light cake.
4. Sift dry ingredients and mix into creamed mixture together with the liquid in 3 batches. Mix till the batter is smooth.
5. Grease and line 2 loaf pans or two deep 23cm round pans or a large tube pan. Pour in the batter and bake for about 30 minutes. If using the large tube pan bake for 45-55 minutes.
6. Remove from oven and allow to cool for 15 minutes before removing from the pan.
7. Drizzle with the following icing when cool.

Icing
Mix together 1 1/2 cups icing/superfine sugar with enough lemon juice to make a pourable icing. Drizzle over the cake.

 

Carrot/Cheese Cake with an Orange Frosting

I found this recipe on Facebook. The author is Carlsbadcravings. I’ve made some changes to the method. I made it in Miami and found it to be dense so changed the Method. It is novel and delicious.
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INGREDIENTS
4 eggs
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup canola oil
1/2 cup plain yogurt -can be low fat
1 tsp vanilla
2 tsp orange extract
2 cups all purpose/cake flour
2 tsp baking soda
1 tsp baking powder
pinch salt
1 tbls ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 1/2 cups peeled and finely grated carrots
1 cup finely chopped pecans

CREAM CHEESE FILLING
8 oz (250g) cream cheese
1/2 cup sugar
1 large egg
1 tsp lemon juice
1/2 tsp vanilla extract
3 tbls all purpose (cake) flour

ORANGE CREAM CHEESE FROSTING
4 oz (125g) cream cheese
2 tbls butter, softened
2 tbls orange juice
1 tbls orange zest
2 tsp lemon juice
1 tsp orange extract
2 cups powdered (icing) sugar
Chopped pecans to decorate

METHOD
1. Preheat oven to 350 (180) degrees. Butter and flour a 10″ bundt cake pan.
2. Make the cream cheese filling. Beat the cream cheese and sugar until light and fluffy.
Beat in remaining filling ingredients until smooth. Set aside.
3. In a large bowl beat the 4 eggs with the two sugars until light and fluffy. Add the oil and beat again. Add the yogurt,vanilla and orange extract and beat.
4. Sieve the dry ingredients and add to the wet beating till combined. Fold in the pecans & carrots.
5. Pour 2/3rds of the mixture into the bundt pan.
6. Using a spoon, gently place the cheese filling over the carrot mixture being careful not to touch the sides of the pan.
7. Cover with the rest of the carrot mixture.
8. Place in oven and bake for an hour. Turn the pan after 45 minutes. Check that a knife inserted is clean otherwise bake a little longer.
9. Remove from oven and allow to cool for 15 minutes before removing from the pan.
10. To make the Orange glaze, using a hand beater cream together all the ingredients except the powdered(icing) sugar. Once creamy add the powdered(icing) sugar beating all the time.
11. Place on a plate and drizzle the glaze over the cake. Sprinkle with chopped pecans.IMG_8934

Chocolate Brownies

I have found the perfect brownie recipe. It is made with cocoa and oil so it is dairy free (parev) and oh so good. I make the recipe as is and depending which way my mood takes me I fold through pecan nuts or swirl peanut butter through. They are also wonderful when poured into the pan and a third is swirled with peanut butter, a third with chocolate chips and the other third left plain or pecans dotted over.

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INGREDIENTS
4 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
1 cup flour
1 cup cocoa

METHOD
1. Pre-heat the oven to oven to 160C/325F
2. Place eggs and sugar in a mix-master and beat well together.
3. Add oil and vanilla and mix.
4. Sift flour and cocoa together in a separate mixing bowl and add slowly beating all the time.
5. Grease a large baking tray. I use a 36×28 cm pan.
6. Pour the mixture in and bake for 25 minutes.
7. Leave to cool in the pan before cutting into squares and place on a serving platter.

Adjustments:
1. Add 1 cup chocolate chips and fold in before baking.
2. Add 100g broken pecan nuts and fold through before baking.
3. Swirl a few tbls of peanut butter through before baking (pictured)
4. Once the brownies come out the oven and cool you can spread melted chocolate over. Leave to set before removing from the pan.

Ginger Cake

When it is cold and you want something warm for tea there is nothing like a slice of warm ginger cake with butter. I bake mine in a bundt tin. The smell of ginger fills the house. I also serve the cake with warmed custard for dessert.

Ingredients
3 cups flour
3/4 cup castor sugar
3 tsp powdered ginger
1 1/2 tsp mixed spice
1 tsp baking powder
1 cup oil
1 cup syrup
1 cup warm water
3 eggs, well beaten
2 tsp bicarb of soda

Method
Oven 190C 400F
Sift spices, flour, sugar and baking powder. Make a well in the centre and fold in the oil, syrup, warm water, beaten egg and lastly the bicarb which has been dissolved in a little warm water. Beat in a mix master at low speed for 8 minutes. Pour into a well greased bundt tin or a large well greased tube tin. Bake for 55-60 minutes till a skewer inserted into cake comes out clean.

This is really good served with stewed apples.