This is one of the easiest and quickest cakes you will ever bake. It is delicious to eat as is and perfect when making trifle!
1 x 385g can condensed milk 4 eggs 60g butter, melted 5ml vanilla 180g self-raising flour 1 x 360g can caramel treat 250ml cream
Preheat your oven to 180℃ and spray a bundt cake tin with cooking spray. Add the condensed milk, eggs, butter and vanilla to a mixing bowl and whisk together with electric beaters. Sift over the flour and beat together on high speed for 1 minute. Pour the batter into the prepared bundt cake tin and bake for 35 minutes. Allow the cake to cool in the tin for 10 minutes before inverting it onto a serving plate. Cool completely. Serve the cake with dollops of caramel treat swirled into the whipped cream.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the melted butter and sugar to a large mixing bowl and whisk together. Add the espresso, eggs, vanilla and melted chocolate and whisk to combine. Now add the flour, cocoa powder and salt. Fold the ingredients together until you have a smooth batter. Add the chopped chocolate and fold through. Scrape the mixture into the prepared baking tin and set aside.
For the cheesecake swirl: Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth. Spoon dollops of the cheesecake batter across the surface of the brownie mixture. Swirl the cheesecake mixture through the brownie batter with a small knife. Bake in the oven for 20 minutes. Cool the brownies in the baking tin before removing and slicing.
For the pancakes: Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Pour the milk, water, oil and eggs into a large jug and whisk together. Turn the mixer on a low speed and add the liquid slowly and in a very thin stream. Whisk on high speed for 2 minutes once all the liquid has been added. Cover the mixing bowl with a tea towel and stand the mixture for one hour.
For the filling: Add the cornflour to a mixing bowl. Pour in a small amount of milk and stir to dissolve the cornflour. Add the egg yolks and 100g of sugar and whisk together by hand. Set aside. Pour the rest of the milk and the other 100g of sugar into a small saucepan and warm but do not allow it to boil. Take the saucepan from the heat and drizzle the hot mixture into the egg yolk mixture while whisking vigorously. Remember: pour slowly, whisk quickly!! Keep going until all the milk has been added. Pour the mixture back in the saucepan, place on a medium heat and stir until thick and glossy. Remove from the heat and stir in the vanilla. Scrape the mixture into a clean bowl and place a piece of plastic wrap directly onto the surface. Allow to cool completely.
Bake the pancakes in a 20cm diameter pan and set aside to cool.
Assembly: Place one pancake on a serving platter. Spoon a generous dollop of the custard onto the pancake and spread evenly. Sift an even layer of ground cinnamon over the custard and repeat the layers until you have build a beautiful stacked cake. End with a layer of filling and cinnamon.
180g butter, melted 170g sugar 3 weet-bix bars, crushed or about 150g of crumbs/broken pieces 150g self-raising flour 85g desiccated coconut 2 x 395g cans condensed milk 310ml lemon juice (strained if using fresh) about 150g raspberries and blueberries
Preheat your oven to 170℃ and line a 20cm x 30cm oven tray with baking paper, allowing an overhang so that you can easily remove the fruit slices when set. Add the butter, sugar, weet-bix, flour and coconut to a mixing bowl and stir to combine. Spoon the mixture into the prepared baking tray and smooth it out. Bake for 15 minutes, remove from the oven and set aside to cool. Add the condensed milk and lemon juice to a mixing bowl and whisk until combined. Scatter the raspberries and blueberries over the cooled base. Gently pour the condensed milk mixture over the fruit and bake in the oven for 20 minutes. Remove and allow to cool to room temperature. Refrigerate overnight before slicing into squares to serve. Keep refrigerated.
The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside. Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl. Add the flour, cocoa powder and sugar to the bowl and stir together by hand. Add the eggs and vanilla and stir until combined. Pour the batter into the cake tin and bake for 25 minutes. The cake should have a firm top that cracks when you apply pressure to it with your finger. Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring. Serve warm with a dusting of icing sugar.
Preheat your oven to 180℃ and line a 23cm X 13cm loaf tin. Add the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon to a mixing bowl and mix together with a whisk. Add the buttermilk, egg and vegetable oil to a wide-mouth jug and whisk together until blended. Pour the liquid ingredients into the dry ingredients. Stir until all the flour has been incorporated and you are left with a shaggy, wet batter. Add the chopped apple and nuts and stir through. Scrape the batter into the prepared loaf tin and pat it into the corners. Place the loaf in the oven and bake for 50 minutes. Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing. Place on a cooling rack to cool completely. Dust with icing sugar and serve.
These pumpkin muffins are deliciously moist and has the traditional cream cheese frosting in its centre with a crunchy strudel-like topping! For those who prefer not-so-sweet it is a perfect nutritious treat! This recipe yields 12 – 16 regular sized muffins.
For the topping:
125ml flour 62ml brown sugar 62ml oats a pinch of salt 60ml butter, room temperature
For the filling:
230g cream cheese, room temperature 62ml sugar 2,5ml vanilla
For the muffins:
250ml pumpkin purée 2 eggs 125ml brown sugar 45ml vegetable oil 62ml honey 2,5ml salt 1,2ml ground ginger 5ml ground cinnamon 5ml baking powder 2,5ml bicarbonate of soda 180ml milk 375ml flour
Preheat your oven to 180℃. Line a muffin tray with paper cups, spray each cup lightly and set aside.
For the topping: Add the flour, sugar, oats and salt to a mixing bowl and give it a stir to mix the ingredients. Add the butter to the dry ingredients and rub it into the dry mixture with your fingertips until you have a coarse crumb texture. Put aside.
For the filling: Add the cream cheese, sugar and vanilla to a mixing bowl and beat with a spatula to combine. Put aside.
For the muffins: Add all the ingredients EXCEPT THE FLOUR, to a large mixing bowl and mix thoroughly with a spatula. Now add the flour and mix until just incorporated, scraping down the sides of the bowl. You will be left with a runny batter.
Spoon about 30ml batter into each paper cup, making sure it covers the entire bottom of the cup. Spoon 15ml of the cream cheese mixture into the centre of the pumpkin batter. Now cover the cream cheese by spooning another 30ml of pumpkin batter into the cups. You will have 12 – 16 regular sized muffins. Finally sprinkle about a teaspoon full of the topping onto each muffin. Bake for 20 minutes. Remove from the oven and cool on a cooling rack. Serve warm or at room temperature.
Poaching the quince: Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon. Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat. Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again. Add the quince pieces to the poaching liquid. Cut a circle from baking paper and place the paper directly onto the poaching liquid. Turn the heat up so that the liquid comes to a simmer. Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince. Remove from the heat and allow the quince to cool in the poaching liquid.
Preheat your oven to 180℃. Butter an ovenproof pie dish. Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish. Add the flour and sugar to a mixing bowl and stir through. Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine. Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly. Pour the batter into the dish with the fruit and bake for 40 minutes. Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools. Dust with icing sugar to serve.
My Whisk and I 