Gateau Lawrence

July 4, 2019 at 14:55 (Bake, Uncategorized)

This isn’t my recipe. It’s from a cookbook but it’s so good, I have to share it.

180g dark chocolate

175g butter

125g sugar

200g ground almonds

4 eggs – separated

 

Melt chocolate in bain-marie.  Cream butter and sugar, add ground almonds, egg yolks and chocolate.  Mix until smooth – the smell… Hmmmm 😀

Beat egg whites till stiff then fold in chocolate mixture.  Pour into lined springform or push-up-bottom cake tin of roughly 25cm and bake for 35 minutes.

The middle will still be squishy when cooked.  Leave to cool completely before turning out – the cake is then solid.

It’s super rich but I still serve it with vanilla mascarpone cream – sugar to taste, vanilla extract and mascarpone.

The original has melted chocolate poured over it. I haven’t done that so I don’t know what it’s like.

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Home Sweet Home

June 30, 2019 at 10:45 (Move, Uncategorized)

Finally out of the rental and in my new house. Some things are still a work in progress but the general idea is complete. Mainly shelves need to go up, artwork and some storage solutions.

Bathroom

Kitchen (in progress)

Kitchen cont. and dining area (in progress)

Snug

The sung was originally a bedroom with some weird laundry arrangement with BICs as a room divider.

Red sofa

House 12

The amazingly comfortable red sofa – all cats approve.

 

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Strawberry coulis

June 5, 2019 at 14:45 (Bake, Uncategorized)

Or sometimes Mixed Berry Coulis.

chopped strawberries (or mixed berries)

white sugar

vanilla seeds

Place the strawberries in a saucepan and sprinkle with sugar to taste, add roughly half a vanilla pod’s worth of seeds.  Slowly bring to a boil and let it bubble away until it becomes thick and sticky.

I don’t know how long this will keep.  I usually make enough for the cake at hand, but I can say I use about 500g for a sponge cake.

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Sponge Cake

June 5, 2019 at 14:44 (Bake, Uncategorized)

I don’t really like cake, but I do like sponge cake.  I mostly make this cake with a strawberry coulis that I place between the cakes with cream.  When I make the coulis, I set aside a few strawberries and once the coulis is done I dunk them in to give them a syrup coating before putting them on the cream topped cake.

4 eggs separated

2/3 cup sugar

1 cup flour

1 teaspoon baking powder

4 tablespoons cold water

cream for decoration or icing for decoration

Whisk egg yokes, sugar and water until light and creamy.  Add shifted flour and baking powder.  Beat the egg whites until stiff and fold into the flour mixture.  Pour into two lined cake tin and bake at 160C until done.

For a lemon sponge substitute the water for lemon juice.  Add a teaspoon vanilla extract or vanilla seeds for a vanilla sponge.  And cocoa for chocolate 🙂

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Dark Chocolate Cake

May 30, 2019 at 14:54 (Bake, Uncategorized)

For one of my past birthdays I made cake for work – chocolate cake was specifically requested by my colleagues.

Ganache:

250ml cream

500g dark chocolate

Heat the cream in a saucepan – do not let it boil. Turn the heat right down and add the chocolate in pieces. Once the chocolate starts to melt turn off the heat – do not forget, the ganache could burn. Stir until smooth.

Chocolate cake:

1.5 cups flour

1 cup sugar

1 teaspoon baking powder

1 cup milk

100g butter/full fat marg

2 large eggs

3 tablespoons cocoa powder

50g grated dark chocolate

Cream the butter/full fat marg and sugar until smooth and creamy, add eggs, grated chocolate and milk and mix with a whisk.  Add shifted flour, baking powder and cocoa.  Do not over mix the batter.  I usually fold in the flour with a spatula. Bake at 180C – the baking time will depend of the size of the tin used.  A shallow tin will cook faster than a deep tin but usually it bakes for 30 – 45 minutes.  When the cake is done, slice it into as many layers as possible.  Spread gooey ganache thickly on each layer and reassemble the cake.  Once the ganache is firm enough, spread it over the entire cake as thick as you can.

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Orange Chocolate Cake

May 14, 2019 at 14:43 (Bake, Uncategorized)

zest of 3 oranges

juice and pulp of 8 oranges

Reduce in a saucepan until a pulpy syrup.  This will be mixed into the cake batter.

1.5 cups of flour

1 cup sugar

1 teaspoon baking powder

1 tablespoon cocoa

100g butter

2 eggs

milk

Cream the butter and sugar (I say butter but I use it to mean margarine as well).  Add the eggs, flour, baking powder, cocoa and orange pulpy syrup.  Add little splashes of milk until it’s a smooth batter – there will be bits from the orange pulpy syrup.

Pour into a lined loaf tin and bake at 180c for 35 – 45 minutes.  The icing I make for this is just some orange juice, orange zest and icing sugar that I drizzle across the top.  But you can use anything you want.

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Small Town Vibe

May 11, 2019 at 10:18 (Move, Uncategorized)

Only not so small town in reality.

There is a lot of building happening across the town and it’s the first town in SA to introduce plastic roads – which is amazing, and the roads really need a lot of repair. Some easy walking access would really makes things easier. The pavements are wide but usually grassed or left as gravel/sand so it’s uneven to walk across. But improvements are on the cards, just gotta wait a little while.

One thing that is way, way better is the internet. It’s wifi and fast and totally uncapped – it’s delightful.

Small quirks aside I’m glad I moved here. The huge decrease in stress has rekindled my sewing and I’m attempted crochet. The house renovations are almost done so hopefully moving in beginning of June. The rental is okay but the area is very noisy and the new house is in a much quieter area so no dogs barking, revving motorbikes at midnight, shouting neighbours nor cows. Cows moo a lot in the middle of the night and send the dogs into a frenzy when they mosey past. Small town vibes.

 

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Almost perfect chocolate cupcakes

April 19, 2019 at 14:41 (Bake, Uncategorized)

100g soft butter/full fat marg

1 cup sugar

3 eggs – separated

1.5 cups flour

1 teaspoon baking powder

2 heaped tablespoons dark cocoa

40g dark chocolate – grated

Milk

Beat the butter/full fat marg and sugar together until smooth, add the egg yolks.  Add the flour, baking powder, grated chocolate and cocoa – add some milk until the batter is smooth and creamy.  The amount of milk will depend on the size of the yolks. Beat the egg whites until stiff and fold into the chocolate batter.  Spoon the batter into cupcake tins lined with cupcake papers and bake until done – this will depend on how big your cupcakes are.

Small cupcakes bake faster than big ones. I usually just ice them with regular chocolate icing but one time I made big cupcakes, cut off the tops while they were still warm and spread a touch of warmed plum jam across the top.  I then scooped on some chocolate icing and shoved the halved tops into the icing.

Sometimes I also make hundreds of small ones and freeze them.  You can defrost them on the counter or in a microwave.

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Coconut Macaroon Cake

April 2, 2019 at 14:57 (Bake, Uncategorized)

After a marshmellow melting disaster, I had a large amount of unused toasted coconut. I thought about coconut macaroons but I’ve never had any real success with them so I decided to try a cake experiment.

1 cup flour

1/2 cup of toasted coconut

2/3 cup sugar

1 teaspoon baking powder

1 cup milk

100g butter

3 large eggs seperated

Cream the butter, egg yolks and sugar until smooth and creamy, add milk and coconut and mix with a whisk.  Add shifted flour and baking powder. Beat the egg whites into soft peaks and fold into the batter. Bake at 180C – the baking time will depend of the size of the tin used.  A shallow tin will cook faster than a deep tin but usually it bakes for 30 – 45 minutes.

I drizzled it with icing and a sprinkle of toasted coconut.

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Fruit Trifle

March 21, 2019 at 14:39 (Bake, Uncategorized)

A little more traditional than the last one.

Cake:

1 cup flour

0.5 cup ground pecans

1 cup sugar

1 teaspoon baking powder

1 cup milk

100g butter/full fat marg

2 large eggs

Cream the butter/full fat marg and sugar until smooth and creamy, add eggs and milk and mix with a whisk.  Add shifted flour and baking powder.  Do not over mix the batter.  I usually fold in the flour with a spatula. Bake at 180C – the baking time will depend of the size of the tin used.  Bake the cake in the dish you are going to serve the trifle in – obvious make sure it’s oven proof first.

Jelly:

1 can of fruit cocktail

50g gelatin

Drain the fruit but keep the syrup.  Warm the syrup in a saucepan and add gelatin.  Before the gelatin sets pour over the hot cake – straight from the oven.  Toss in the fruit and press into the cake.

Custard:

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.  Pour custard over the cake and fruit.

Cream:

250ml cream

Sugar to taste

Wait for the trifle to cool completely before whipping the cream.  Add sugar to taste and spoon cream over the trifle.

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