Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

This is such an easy cake to throw together and is a real crowd pleaser. It's lovely and light. I'd say it serves 8 so it's worth doubling up when the gang comes over. It's naturally dairy free and can easily be made Gluten free. 

Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

Ingredients:

3 eggs, separated

250 ml sugar (200 g)

125 ml oil

125 ml water

250 ml cake flour (140 g) (gluten free flour works well too)

30 ml cornflour

15 ml baking powder

2 ml salt

30 ml ground cinnamon

Syrup:

30 g margarine

50 ml smooth apricot or plum jam cinnamon sugar

Method:

1. Whisk egg yolks, sugar, oil and water together.

2. Sift dry ingredients together and add to above mixture.

3. Beat egg whites until stiff and fold into mixture.

4. Pour into a greased ovenproof dish about 18 cm x 28 cm.

5. Bake in a preheated oven at 180°C for 20 minutes.

6. For syrup: Melt butter and jam.

7. Take cake out of oven and prick well. Pour hot syrup over hot cake.

8. Sprinkle with cinnamon sugar and cut into squares. 

Day 18 - Lamingtons (with gluten, wheat and dairy free)

These tasty little treats known as Lamingtons are absolutely delicious. Apparently they're traditionally Australian! They are also a brilliant way to rescue a Chocolate cake, or Vanilla for that matter, that has flopped. Whether your cake broke while moving it, or baked for too long and is now dry, you can always use the sad remains to make these tasty little delights, and no one will even know!!! And if you don't have a sad cake, you can start from scratch with my recommendations below.

Photo Credit: EatLittleBird.com

Lamingtons

Ingredients:
1 x Chocolate or Vanilla Cake (If you're starting from scratch, use this yummy Gluten Free Chocolate cake recipe, Chocolate Cake, or this Madeira Cake recipe, and bake a square or rectangular cake. Allow it to cool. It cuts best if its a day old, or else just freeze it a bit)
1 x Batch of this Ice Cream Chocolate Sauce or why not try the Glorious Fudge Ice Cream Sauce
Desiccated Coconut

Method:
1. Cut the cake into squares. Prepare a plate with coconut.
2. Spear each piece of cake with a fork and dip into the hot syrup. Do NOT soak.
3. Roll the square in the coconut to coat it fully.
4. Place on a wire rack to set.
5. Repeat with all the squares.

Note: for coloured Lamingtons first colour the coconut with food colouring.

Day 16 - Tiramisu

Today is my Precious Husband's Birthday so in honour of him, I'm sharing the Tiramisu recipe that I made especially for him today. I found the basic version on the Bakers website, and made some adjustments.

Photo Credit: askchefdennis.com

Tiramisu

Ingredients:
1C Strong black coffee
1/4 C Brandy or Kahlua (Optional)
1 Pkt Boudoir Biscuits (200g)
3 Jumbo eggs, separated
1/4C Castor sugar
2tsp Vanilla essence
1 tub Marscapone Cheese (250g)
1 C Cream, stiffly beaten
2 Tbs Cocoa powder

Method:
1. Combine the coffee and Kahlua in a flat bottomed dish.
2. Dip half the biscuits in the coffee (don't soak) and lay them in the bottom of a 20cm square dish.
3. In a mixing bowl, beat the egg yolks and sugar until thick and pale.
4. Add the vanilla and mix well.
5. Add the Marscapone and mix lightly until just combined.
6. Lightly fold in the cream, then add the beaten egg whites and continue to gently fold it in.
7. Pour half the cream mixture onto the biscuits.
8. Now repeat the 2nd step with the remaining biscuits, and layer them on top of the cream mixture.
9. Now take the remaining cream mixture and pour this on top, smoothing it our gently.
10. Chill the Tiramisu until its firm (about 6 hours) and sprinkle the cocoa powder on top just before serving!

Serves 10-12

Day 10 - Coconut & Honey Cake (wheat,gluten & dairy free)

This Coconut & Honey Cake is one of my all time childhood favorites. My Oma used to make it on special occasions. It is a lovely moist cake with a delicious crispy topping. Delish!

Coconut & Honey Cake (wheat, gluten and dairy free)

Ingredients:
75g Butter (Df: Use Wooden spoon margarine)
150ml Milk (Df: Use rice milk)
2 Eggs
1C Castor sugar
1C Flour (Gf: Use a gluten free flour mix 275ml)
5ml Baking powder
Pinch of salt

Topping Ingredients:
100g Butter (Wooden spoon margarine)
1C Coconut
50ml Honey
50ml Milk (Rice milk)
50ml White or Brown sugar

Method:
1. Preheat the oven to 180*C. Grease a 23cm cake tin.
2. In a jug, melt the butter and milk in the microwave. Allow to cool until lukewarm.
3. In a mixing bowl, beat the eggs and sugar until fluffy. Add the lukewarm milk and mix.
4. Add the flour and salt and mix well until smooth.
5. Pour the batter into the cake tin and press lightly, removing air bubbles.
6. Bake for 35-40 minutes.
7. To make the topping: Heat the topping ingredients in a saucepan until boiling, keep warm.
8. Invert the cake on to an oven proof plate and spoon the topping on top.
9. Place the cake under the grill until browned, but watch out that it doesn't burn!

Makes 1 delicious cake!

Day 1 - Classic Lemon Meringue Pie! (Gluten free)

I can think of no better way than to start a 31 day Challenge with the Classic Lemon Meringue Pie! This recipe is a gem that was passed on to us by my Friend Candice's Mum, Cicile. The base is a lovely short crust and is so easy to make. Here in South Africa it's spring and you can buy bags of lemons cheap as chips! I prefer using fresh lemons to the bottled version.

Classic Lemon Meringue Pie (with Gluten free notes)

Ingredients:

90g Butter

30ml Castor sugar

185ml Flour (GF: use gluten free cake flour)

85ml Cornflour / Maizena

20ml Milk

400g Can of Condensed milk

2 Eggs, separated

10ml Lemon rind

125ml Lemon Juice

60ml Extra Castor sugar

Method:

1. Preheat the oven to 180 Celcius.

2. Grease a large pie dish.

3. Cream the butter and castor sugar in an electric mixer, then gradually add sifted flour and maizena and mix well, add the milk and mix until the mixture resembles fine bread crumbs.

4. Pour the crumb mixture into the pie dish and spread evenly over the dish. Use the back of a spoon to press the base firmly into the dish, making sure to go up the sides.

5. Prick this with a fork and bake at 180 degrees for 15 minutes.

6. In the mean time, combine the condensed milk, egg yolks, lemon rind and juice in a bowl.

7. Remove the base from the oven and pour the lemon mixture on top. Bake for a further 10 minutes.

8. Beat the egg whites until soft peaks form. Gradually add extra sugar and beat until dissolved.

9. Spread the meringue mixture over the filling and bake for a further 10 minutes or until the peaks are golden brown.

10. Allow the Lemon Meringue Pie to cool in the dish before cutting.

Enjoy!!!

Easy Cheesecake (With Wheat free alterations available)

Easy Cheesecake (With Wheat free alterations)




Ingredients:
2 Cups Cremora
1 Can Condensed milk
1 tub smooth Cottage Cheese
Lemon Juice
1 Packet Tennis Biscuits (3/4 might be ample) (WHEAT FREE: I make 1/2 a Chocolate Brownies batch as a thin base - YUMMO!)
Optional: Fresh berries for topping

Method:
1. Crush the tennis biscuits and lay in a dish (a whole packet seems too much)
2. Mix the first two ingredients.
3. Add Cottage Cheese and mix well.
4. Add lemon juice to taste. (I think I gave mine 5-6 squeeze's from the lemon juice bottle)
5. Pour the cheese mixture onto the crumbs.
6. Allow time to set in the fridge.

Note: I have previously arranged whole biscuits onto a tray (not touching) and then put the cheese mixture into a piping bag with a large nozzle and piped this onto the individual biscuits. Allow to harden in the fridge.



or you can top them with another biscuit to make a sandwich like Happy Home Baking does here below.


Very Yummy!!!

Serves at least 12 depending on how you cut it.

Beer Box Chocolate Cake

It's Malcolm's Birthday this week, so to celebrate we're having friends over for a Braai and Cake. I decided to make a Beer Box Cake as it makes a LOT of cake, easily, with little fuss. Like I said it's big, so use your biggest mixing bowl for step 2, and a +700ml Jug for step 1. Be assured the cardboard box won't catch alight ;) (P.S. I don't know this baby...but he's gorgeous!)

Beer Box Chocolate Cake

Ingredients:
500ml water

150ml oil
150ml cocoa
2 teaspoons vanilla essence

8 eggs
3C Castor Sugar

3.5C Flour
6 Tsp Baking Powder
1/2 tsp Salt

Icing Ingredients:
500g Packet Icing sugar
4 Tbsp Cocoa
1 Tbsp Butter

Method:
1. Boil together water, Oil, water and vanilla. Be careful not to over boil as the mixture will overflow.
2. Beat the eggs and sugar until creamy in a large mixing bowl.
3. Add Flour, Baking powder and Salt to the egg mix and fold in.
4. Fold boiled mixture to egg mixture – don’t over mix.
5. Line a beer box with foil (shiny side out) and pour the mixture in to it.
6. Bake at 180*C for 40-50 minutes.
7. Mix the icing ingredients until soft, add milk if necessary.
8. Spread over the surface of the cake.

Makes 1 enormous cake! (at least 24 squares)

Gluten Free Red Velvet Cake

Here is a Gluten Free Red Velvet Cake Recipe that seems to crop up all over the net, so I thought it's worth a try. Will let you know what we think!

Gluten Free Red Velvet Cake

Ingredients:

245g (1 3/4 cup) gluten-free flour (check that it contains Xanthan gum)

3/4 tsp salt

3/4 tsp baking powder

2 tablespoons unsweetened cocoa powder

1 cup sugar

3/4 stick (6 tablespoons) unsalted butter (D.F. use Wooden spoon Margarine)

2 extra large eggs

1 tsp pure vanilla extract

1 tsp cider vinegar

1 cup semi skimmed milk

Red food colouring

Method:

1. Preheat oven to 165C

2. Grease 2 x 22cm round cake tins.

3. Sift the dry ingredients into a large bowl and stir well.

4. Beat in the butter, eggs, vanilla and vinegar.

5. Stir in the milk, and mix well to combine. 

6. Add red food coloring a drop at a time until the desired color is reached. Ensure mixture is well combined and the colour is even.

7. Divide batter between the cake tins.

8. Bake for about 25 mins until cakes bounce back when lightly pressed

9. Place on rack to cool

Cream Cheese Icing

Ingredients:

200g cream cheese

400g icing sugar, sifted

70g butter, softened

Instructions:

1. Beat the butter until creamy.

2. Add the cream cheese and beat gently, don't over mix.

3. Add the sifted icing sugar and beat until you have a soft, well combined icing.

4. Put one cake onto a serving plate. Ice the top of this cake and place the next one on top of it.

5. Ice the top and sides of the cake.

Gluten Free Chocolate Cake!!!!

It actually exists! A yummy Gluten free Chocolate cake. This one is definitely worth trying!

Gluten Free Chocolate Cake

Ingredients:
3/4 C Vegan Margarine
1⅓ C Sugar
3 Eggs
3 Egg whites
¾ C Milk (Dairy free: ¾ C Water & 3tsp Rice milk powder)
¾ C Cocoa powder
1 C Rice flower
1 T plus 1t Baking powder
1/2 T Baking soda
¾ t Salt
1½ t Vanilla essence
1¼ t Xanthan gum

Method:
1. Preheat the oven to 180*.
2. Lightly grease a 9 x 13 inch baking pan.
3. In a medium-size bowl, cream the butter and sugar.
4. Add the eggs and egg whites. Mix until light yellow and a little thicker. This will take a minute or two with your mixer.
5. Add the other ingredients. Mix well.
6. Pour into the prepared baking pan. Bake for 30 - 40 minutes, until a toothpick inserted in the middle tests cleanly. The cake will spring back lightly when touched and will begin to pull away from the sides of the pan ever so slightly when done.
7. Make a delicious chocolate icing and spread generously on top!
8. Hide it away as it'll be finished quickly!

Sour Cherry Cake

I thought I'd give this cake a try and I was really impressed!

Sour Cherry Cake

Ingredients:
125g Margarine
180ml Sugar
2 Eggs
125ml Ground Almonds
375ml Flour
5ml Baking powder
125ml Milk
680g Jar Morello Cherries

Method:
1. Preheat your oven to 180'.
2. Grease a round cake tin.
3. In a mixing bowl, beat the margarine and sugar until pale in colour.
4. Add the eggs, beating well after each addition.
5. Stir in the ground almonds and then add the sifted flour and baking powder. Mix gently.
6. Add the milk and mix again.
7. Gently fold in the drained cherries.
8. Pour into the prepared tin and bake for 50 minutes.
9. Leave to cool in the tin for 10 minutes before turning out to a wire rack to cool.
10. Cut out any shapes or motifs and gently lay these on the cake.
11. Now dust with icing sugar. Gently remove the paper motifs and voila!
12. Serve as is or with ice cream

Makes: 1 Beautiful cake.

Heavenly Black Forrest Cake

This cake is such a treat, so go ahead and spoil yourself, or a loved one!!!

Heavenly Black Forrest Cake

Ingredients:
2 Round Chocolate cakes
250ml Cream
680g Jar of Morrello Cherries
4 Flake Chocolate bars
200g Dark chocolate, chopped
250g Unsalted butter

Method:
1. Slice each chocolate cake into 2 layers. (4 layers altogether)
2. Place one layer on the cake plate.
3. Beat the cream in a separate mixing bowl until it's thick, but not until it's butter!
4. Spread 1/3 of the cream on the first layer.
5. Drain the cherries and arrange 1/4 of the jar on top of the cream.
6. Crumble the Flake bar over the cherries.
7. Repeat this process with each layer until you put the last layer of chocolate cake onto the cake.
8. Put the chopped chocolate into a microwavable bowl and gently heat until it's melted. Be very carefull not to burn it.
9. Allow the chocolate to cool.
10. Beat the butter in a bowl until light and creamy.
11. When the chocolate is no longer warm to the touch add this to the creamy butter while mixing until it's smooth and well combined.
12. Spread the Chocolate cream on the top and sides of the cake with a smooth knife.
13. Pile the remaining Cherries in the center.
MMMMMmmmmmm!

Makes: 1 Delicious treat!!!

Delicious Chocolate Cake

This Chocolate Cake recipe is a trusted favorite of mine and never lets me down. I find it's quite a light cake (and doesn't sit like a rock in your stomach). I use it as my base for all the Children's Party cakes that I bake. It also works really well for a Heavenly Black Forrest Cake!

Delicious Chocolate Cake

Ingredients:
4 Eggs, seperated
125ml OIl
125ml Boiling water
250ml Sugar
5ml Vanilla Essence
250ml Flour
10ml Baking powder
2ml Salt
60ml Cocoa powder

Method:
1. Preheat the oven to 190'. Grease a round cake tin.
2. Beat egg yolks well and add oil, water, sugar and vanilla essence. Beat for 5 min.
3. Sift remaining ingredients and fold into the mixture.
4. Lastly fold in beaten egg whites.
5. Bake for 25 minutes.

Makes: 1 Round cake

Delicious Christmas Fruit Cake

This Christmas Fruit Cake Recipe was the first one I ever tried and although I've tried a couple of other recipes since then, I always keep coming back to this one. It is absolutely gorgeous! I find that it is sweet enough on it's own so I prefer not to ice it.

Delicious Christmas Fruit Cake

Ingredients:
250g Margarine
1 C Water
1 C Sugar
3 C Fruit Cake Mix (I use 1C each of cake mix, raisins and sultanas.)
1/2 C Chopped Dates
1/2 C Chopped Cherries
1 tsp Bicarb
2 C Flour
1 tsp Cocoa powder
1 tsp Baking powder
Pinch salt
1/2 tsp each of Cinnamon, Allspice, Nutmeg & Ginger
2 Eggs
60ml Brandy

Method:
1. Place the margarine, water, sugar, fruit mix, dates, cherries and bicarb into a saucepan. Bring to a boil and simmer for 5 minutes until sugar and dates dissolve. Allow to cool.
2. In a jug beat the eggs and brandy together and add to the cooled fruit mixture.
3. Sift the dry ingredients in a large mixing bowl and add the fruit mixture to it. Mix well.
4. Pour mixture into a greased and lined tin. (I use a loaf tin, but square or round tins can also be used.) Cover the top with tinfoil. (Shiny side out to prevent burning)
5. Bake in a preheated oven of 160* for 1 hour. Remove foil and bake at 180* for a further 30 minutes.
6. Turn cake out and wrap in a damp dishcloth (don't ask me why, I haven't a clue!)
7. Allow to cool for 20 minutes before icing the cake.

Delicious Custard Slices Recipe

I was deliberating what treats to make for our Ladies bible study this afternoon, and Custard slices are definitely my first choice. They are not difficult to make, and the compliments and oohs and aahhs afterwards will make the effort worth while! They are also low GI, especially for my diabetic friends.

Delicious Custard Slices

Ingredients:
1 Pkt Cream crackers
1 L Milk
1 C Sugar
1/4C Margarine
1/2C Flour
100ml Maizena
2 tsp Custard powder
1/2 tsp Salt
100ml Cold water
3 Eggs, separated
1 tsp Vanilla essence

Method:
1. Layer a x x x size dish with 15 biscuits, all in the same direction.
2. Heat the milk in a large-medium saucepan, until boiling.
3. Add margarine and sugar and stir until melted. Remove from heat.
4. In a jug, mix the cold water, flour, maizena, custard powder and salt into a smooth paste. (add more water if needed)Add the egg yolks.
5. Add a ladle spoon of hot milk to the paste, and mix well. Add another spoon or two.
6. Add the jug's mixture to the pot and stir well. Bring to a boil, stirring consistently.
7. Take off the heat, stir in the vanilla.
8. Beat the egg whites in a mixing bowl until stiff. Fold into the mixture.
9. Pour this evenly over the biscuits and cover with the remaining biscuits.
10. Refrigerate while making the icing.
11. Mix xxml icing sugar with xxml of hot water and pour evenly over the biscuits.
12. When serving, cut each biscuit in half.

Serves 15

Flop-proof Madeira Cake

Now, this recipe is such a winner for many reasons; firstly, it's so easy, you just add all the ingredients and mix them together on high speed, and Voila! Secondly, it's flop-proof and bakes beautifully every time. It's also a great hit with kids because of the above mentioned reasons! And lastly is also a great recipe for cupcakes.

Flop-Proof Madeira Cake

Ingredients:
125g Butter or Margarine
200g/400ml Cake flour
200ml Sugar
10ml tsp Baking powder
2 Eggs
125ml Milk
7ml Vanilla essence
1ml Salt
Icing sugar for dusting
Optional Variation: 125ml Coconut and Almond essence

Method:
1. Preheat your oven to 170* and grease a loaf tin or a ring form, or line your muffin tray with paper cups.
2. Add all the ingredients into a mixing bowl and beat on high for 5 minutes.
3. Spoon the batter into the tin (if making a loaf, hollow the center as it rises a lot).
4. Bake for 40 minutes (or 20 minutes if making cup cakes)
5. Allow it to cool for about 10 minutes before removing it from the tin.
6. Dust with icing sugar, and Voila!

Makes: 1 Cake or 18 Cup cakes