Fruit Cake

December 4, 2018 at 14:33 (Bake, Uncategorized)

I love fruit cake.   This cake uses ground almonds instead of flour so it should be good for those that can’t eat wheat.  Ground almonds give the cake a moist texture but it doesn’t become as cakey as flour so easily crumbles.  It would work well with custard as a pudding.

200g ground almonds

200 g butter/full fat marg – melted

1 teaspoon peanut butter (can be left out)

½ cup sugar

2 teaspoon baking powder

100 g coconut

3 eggs

500 g mixed raisins

250 ml orange juice

200 g cherries

100 g mixed nuts – roughly chopped

100g milk chocolate – roughly chopped

Soak the mixed raisins in the orange juice for a few hours before mixing all the ingredients together.  Place in a lined cake tin and bake at 180C until done, about 1 – 1.5 hours depending on the oven.  The edges should be browned but the centre should still be somewhat jiggly but not gooey.  As the cake cools it will become firmer, wait until it is completely cool before removing from tin.

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Chocolate Cherry Trifle

November 30, 2018 at 14:28 (Bake, Uncategorized)

Trifle with a difference.

Sponge:

4 eggs separated

1 cup sugar

1 cup flour

1 teaspoon baking powder

6 tablespoons cold water

3 tablespoons cocoa

Whisk egg yokes, sugar and water until light and creamy.  Add shifted flour, cocoa and baking powder.  Beat the egg whites until stiff and fold into the flour mixture.  Pour into  30cm x 25cm oven proof dish and bake for 30 – 45 minutes at 160C.

Custard:

560ml milk

55ml cream

4 egg yolks

2 teaspoons cornflour/potato flour

2 tablespoons cocoa

30ml sugar

60g dark chocolate

Whisk yolks, cornflour/potato flour, cocoa and sugar together.  Add to warm milk cream mixture and simmer until thick – do not allow to boil.  Turn off heat and add chocolate, whisk until chocolate has melted.

Trifle:

1 tin black cherries – keep syrup

10g gelatine

40ml water

250ml cream

40ml sugar / vanilla sugar*

Drain the cherries and set aside.  Heat the syrup – not hot but warm – and add the gelatine, once dissolved add the water.  Pour the jelly over the hot cake, fresh from the oven.  Toss the cherries evenly over the cake.  I like to press the cherries into the hot gooey cake, and allow to cool.  Once cool, pour over custard.  I usually leave the trifle like that for about 4-6 hours before adding the cream.  Whip cream with sugar and spoon onto trifle.  Top with grated chocolate and you are done.

*vanilla sugar – I keep a jar of sugar with two or three split vanilla pods inside for baking use.  The sugar can be used for coffee as well.

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Weekly

November 23, 2018 at 17:39 (Move, Uncategorized)

I’m always torn when starting a non-English show that is still ongoing. What happens if the translator/s give it up half way? Or worse – one or two episodes left. But also, I’m so used bingeing a series, I don’t want to wait a week for an episode.

I started Children of Nobody anyway. It’s good, I hope I get to see it until the end.

I also have five weeks of work left before it’s proper work from home vibes. Then it’s final weeks of the house I spent 18 years in from a teenager to an old cat lady 😀

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SOLD

November 16, 2018 at 11:46 (Move, Uncategorized)

So my last post about house selling was just before what happened to be my last show house. Excellent! Super pleased to finally make some progress on the whole moving process. And it is such a process. Gosh – the steps and paperwork involved is crazy, but luckily, a lot of it done by lawyers so no actually work on my part.

Not only is the process multi-stepped, it also takes a number of weeks. And usually during this time, people would pack up their stuff. But we decided to move in February and so started the packing up process then.  We also expected the house to sell a lot faster than it did so for near a year, we’ve been living half packed, sort of out of boxes and with no furniture.

It wasn’t total madness that lead to getting rid of everything so early. The main reason for the move is a lifestyle change, and part of that change is to simplify. Many items in the house we had because we had the space, and a lot of the furniture wouldn’t fit in the smaller house we want to buy – again because big furniture was bought to fill big (and high) spaces. Strangely, one of the things I’m most excited about is having regular height ceilings. And walls made with bricks, not clay.

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Lemon Curd Cheesecake

November 8, 2018 at 14:49 (Bake, Uncategorized)

It’s delicious~!

Lemon Curd:

3 large eggs

80ml lemon juice (not from bottle)

1 tablespoon lemon zest

¾ cup white sugar

4 tablespoon butter

Whisk eggs, sugar and lemon juice in a metal bowl over a pot of simmering water – do not let the water boil or the curd will crystallize.  Whisk continually for about 10 minutes until curd thickens, remove from heat and add butter and lemon zest. Curd will thicken slightly as it cools.  Cover with cling wrap and store in the fridge.

Cheese cake:

500g smooth cottage cheese

60ml cream

60ml sugar

2 tablespoons potato flour (or corn flour)

1 egg

Mix all the ingredients together until smooth.  Place on a base of your choice in a 30cm spring form tin.  Smooth out and place three or four generous tablespoons of lemon curd in different places.  Use a knife to swirl the curd into the cheese cake – do not mix it in. Pour onto a base of your choice and bake for 30 – 35 minutes at 180 C.  Cheese cake is fairy wobbly while hot so the middle will not look cooked but if the edges are firm looking, the cake is done. Allow to cool completely before removing from the tin.

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Chocolate Cupcakes with Apricot Jam Glaze

October 25, 2018 at 14:27 (Bake, Uncategorized)

These are very simple and can be made at any time as no special baking goods are required.  The cocoa can be left out and replace with half a teaspoon of vanilla extract/essence for simple little vanilla cupcakes – any topping can be used for these cupcakes.

130g flour

100g sugar

100g butter/full fat marg

1 teaspoon baking powder

2 tablespoons cocoa

2 eggs

about half a cup of milk

2 tablespoons apricot jam

Cream the butter/full fat marg and sugar, add the eggs and milk.  Fold in flour, baking powder and cocoa until smooth – more milk may be added.  Spoon the batter into a muffin tin and bake at 180 C for 20 – 25 minutes.  Warm about two tablespoons of apricot jam and spoon a small amount onto the hot cupcakes as they come out the oven.  Use the back of the spoon to spread the warm jam evenly over the cupcakes – leave to cool.

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Show Houses

October 24, 2018 at 08:19 (Move, Uncategorized)

As an introvert, show houses are the worst thing when selling a house. The tidying and packing up of valuables is annoying enough, but being out the house for two hours with no purpose is so draining.

And then there’s the hope that someone will say ‘I’ll take it’. But by Wednesday that hope has faded and disappointment remains. Also, I keep looking at houses in JBay and then they disappear and I’m like I wanted that one. Sigh…

I didn’t expect to still be in Cape Town in October, especially since I wanted to start some craft type thing for markets or some such thing – my half baked ideas.

It’s all so frustrating.

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Spicy Carrot Cake

September 24, 2018 at 14:51 (Bake, Uncategorized)

I love carrot cake. For this cake, the carrots aren’t grated but roughly chopped in a blender. It gives the cake a somewhat crunchy texture with a spiced cake flavour. I don’t usually ice this cake but you could if you wanted.

100g butter

3 eggs separated

4 medium carrots roughly chopped in a blender

1 teaspoons mixed spice

1 cup sugar

1.5 cups self raising flour

1 teaspoon vanilla essence

Cream the butter and suger till smooth then add the eggs yolks and vanilla essence. Add the flour, spice and carrot. Beat egg whites into soft peaks and fold into mixture. Pour into a baking tin and bake for 30 – 45 minutes at 180C.

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Aibou

September 18, 2018 at 22:17 (Uncategorized)

Years ago a friend recommended a Japanese crime show called Aibou. At the time, most of the then 13 seasons weren’t subbed but season 11 and some of season 12 was. That was when I realised popular actor’s shows got subbed more often than others. Season 11 was a new partner with a cute face so subbing started from there. Though I have seen the previous partner in other shows and do his acting but he’s not as popular – anyway, I watched what was subbed and thoroughly enjoyed it.

Today I noticed that season 13 is almost completely subbed! So excited. However, I can’t remember where I had to stop in season 12. I’ve spent most of the evening trying to find my place without ruining episodes I haven’t see and have basically worked my way back to season 11, which I know I’ve watched, remembering nothing.

So now I find myself with three seasons of a show I know I’ll enjoy 🙂 And quite likely remember as I watch.

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Vanilla Custard

September 6, 2018 at 14:25 (Bake, Uncategorized)

I only enjoy custard if it’s in something else, such as a trifle – generally though, I don’t eat it all that much.

570ml milk

60ml cream

1 vanilla pod

4 egg yolks

30g sugar

2 teaspoons cornflour/potato flour

Slice the vanilla pod lengthwise and place in a heavy based saucepan with the milk and cream – bring to a simmer.  Whisk the yolks, sugar and cornflour/potato flour in a bowl.  Add half the hot milk mixture slowly to the egg mixture while whisking.  Return the milk egg mixture to the saucepan and simmer until the custard thickens, whisk gently and continually to ensure no lumps form.

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