Strawberry Pie Cake

Author: Delia // Category: ,
Strawberry Pie Cake
Makes: 8 to 10 servings
Prep: 30 minutes
Bake: 25 minutes

Ingredients

  • 1 package 1-layer-size yellow cake mix
  • 1 4-serving-size package instant vanilla pudding mix
  • 2 cups hulled and halved strawberries
  • 1 12-ounce whipped strawberry frosting
  • 18 vanilla wafers

Directions

1. Preheat oven to 350°F. Grease a decorative 9-inch deep-dish pie plate or quiche dish. Prepare cake mix according to package directions. Pour batter into prepared pie plate or dish. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in dish on a wire rack. Use a serrated knife to hollow out the center of the cake, leaving a 1-inch shell. Prepare pudding according to package directions for pie. Spoon into center of cake.

2. Arrange strawberries in circles, cut sides down, over pudding. Place frosting in a pastry bag fitted with a large star tip; pipe frosting around edge of cake. Press wafers along edge of cake for a decorative border. Makes 8 to 10 servings.


Sunflower Cake

Author: Delia // Category: ,
Sunflower Cake
Makes: 10 to 12 servings
Prep: 45 minutes
Cool: 30 min.


Ingredients

  • 1 package one-layer-size package yellow cake mix
  • 1/2 of a 16-ounce can white frosting
  • 1/4 cup semisweet chocolate pieces
  • 2 tablespoons lemon drop candies
  • 40 yellow and orange fruit slice candies
  • 9 green shoelace fruit snacks
  • 1 green roll-up fruit snack

Directions

1. Prepare and bake cake in an 8-inch round pan according to package directions. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

2. Place cake on circular platter. Frost cake using white frosting. Arrange chocolate pieces in a circle in the center of the cake. Place lemon drops in single circle around the chocolate pieces. Cut orange and yellow fruit slices horizontally in half lengthwise. Arrange the thin slices around the lemon drops and around the outside of the cake to resemble petals.

3. Arrange shoelace fruit snacks around the cake to resemble vines. Cut leaf shapes out of the green roll-up fruit snack and arrange atop green vines. Makes 10 to 12 servings.

Nutrition Facts

  • Servings Per Recipe 10 to 12 servings
  • Calories 367,
  • Total Fat (g) 7,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 15,
  • Sodium (mg) 206,
  • Carbohydrate (g) 63,
  • Fiber (g) 0,
  • Protein (g) 3,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

Yule Log

Author: Delia // Category: ,


Cake

3 eggs
1 ¾ cups Betty Crocker ® SuperMoist ® devil’s food cake mix (from 18.25-oz box)
1/3 cups water
2 tablespoons vegetable oil
1 tablespoons powdered sugar


Rich Chocolate Frosting
½ cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoons corn syrup
¼ teaspoon vanilla


Filling
1 container (12 oz) Betty Crocker ® Whipped vanilla frosting.


Methods


    1. Heat oven to 375°F for shiny metal pan (or 350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour.
    2. In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan.
    3. Bake 11 to 14 minutes or until cake springs back when lightly touched in center. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled generously with powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.
    4. Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
    5. Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to resemble log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

High Altitude (3500-6500 ft): No change.

Pumpkin and walnut syrup cake

Author: Delia // Category: ,
Pumpkin and walnut syrup cake
Photography by Andrew Lehmann

Ingredients (serves 8)

  • 600g piece peeled, seeded butternut or Queensland blue pumpkin
  • 2 1/2 cups (550g) caster sugar
  • Juice of 1 lemon
  • 250g unsalted butter, chopped, softened
  • 3 eggs, separated
  • 1/2 cup (50g) walnuts, finely chopped, plus 12 walnut halves, to decorate
  • Finely grated rind of 2 oranges
  • 2 cups (300g) self-raising flour

Method

  1. Preheat oven to 180°C. Cut a 100g piece from pumpkin and set aside. Cut remaining pumpkin into 3cm chunks. Wrap chunks in foil and place on an oven tray, then bake for 45 minutes or until tender. Remove from foil and cool. Mash cooled pumpkin then measure 1 cup puree. Using a vegetable peeler, peel reserved pumpkin into thin, wide strips.

  2. Place 1 cup sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves. Add pumpkin strips and cook for 20 minutes or until pumpkin is translucent and syrup is thick. Using a slotted spoon, transfer pumpkin to a piece of baking paper to dry. When dry, place in a bowl and scatter with 1/2 cup sugar. Stir lemon juice into syrup and set aside.

  3. Grease a 24cm non-stick, fluted (bundt tin) cake tin. Using an electric mixer, beat butter and remaining 1 cup sugar until light and fluffy. Gradually add egg yolks and beat until combined. Add 1 cup pumpkin puree, walnuts and rind then beat until incorporated. Sift flour and 1/2 tsp salt over then gently stir in. In a clean bowl, using an electric mixer, whisk eggwhites until soft peaks form then gently fold into pumpkin mixture. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes then turn on to a wire rack over a tray.

  4. Using a pastry brush, brush warm syrup over warm cake then top with walnut halves and candied pumpkin. Serve warm or at room temperature.

=============
source:
Notebook: - May 2006, Page 120
Recipe by Sophia Young

Quick ricotta torta

Author: Delia // Category:
Quick ricotta torta
Photography by Steve Brown

Ingredients (serves 8)

  • 500g smooth ricotta cheese
  • 1/2 cup icing sugar mixture, sifted
  • 100g multi-coloured glace cherries, chopped
  • 100g dark chocolate, finely chopped
  • 1/4 cup mixed peel
  • 1/3 cup coffee liqueur
  • 460g double unfilled round sponge cake
  • Cocoa powder and grated chocolate, to serve

Method

  1. Combine ricotta and icing sugar in a bowl. Stir in cherries, chocolate and peel.

  2. Cut each sponge cake in half crossways. Place base of 1 cake, cut side-up, on a plate. Brush with one-third of the liqueur. Spread one-third of the ricotta mixture over cake. Top with 1 cake top. Repeat layers with remaining liqueur, ricotta mixture and sponge cake, finishing with a layer of sponge. Dust with cocoa powder. Top with chocolate. Serve.

Notes

  • You could replace the liqueur in the torta with a mixture of 1/3 cup boiling water and 2 teaspoons instant espresso powder.

===========
source:
Super Food Ideas - May 2009, Page 85
Recipe by Kim Coverdale

Japonaise cake

Author: Delia // Category: ,
Japonaise cake
Photography by William Meppem

Preparation Time

30 minutes

Cooking Time

125 minutes

Ingredients (serves 10)

  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 100g (1 cup) almond meal
  • 160ml (2/3 cup) water
  • 200g (1 cup, firmly packed) brown sugar
  • 2 tbs milk
  • 2 tsp instant coffee
  • 250g unsalted butter, at room temperature
  • 95g (1 cup) flaked almonds
  • Icing sugar mixture, to dust
  • Fresh raspberries, to serve

Method

  1. Preheat oven to 120°C. Line 6 baking trays with non-stick baking paper. Draw an 18cm-diameter disc on each piece of non-stick baking paper.

  2. Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form. Gradually add half the caster sugar and continue beating for 2-3 minutes or until sugar dissolves. Fold in half the almond meal until just combined. Spoon the meringue mixture among 3 prepared discs and use the back of the spoon to smooth the surfaces. Bake in oven, swapping trays halfway through cooking, for 1 hour or until dry and crisp. Turn oven off. Leave meringues in the oven to cool to room temperature.

  3. Repeat with the remaining egg white, caster sugar and almond meal to make 3 more meringue discs.

  4. Meanwhile, combine the water, brown sugar, milk and coffee in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Set aside to cool to room temperature.

  5. Use an electric beater to beat butter in a medium bowl until very pale. With the motor running, gradually pour in the coffee mixture in a thin steady stream and beat until well combined.

  6. Cook flaked almonds in a frying pan over medium heat for 1-2 minutes or until toasted. Set aside to cool.

  7. Reserve one-quarter of butter mixture. Place 1 meringue disc on a cake stand or serving plate. Spread with one-fifth of the remaining butter mixture. Continue layering with the remaining meringue discs and butter mixture, finishing with a meringue disc. Spread reserved butter mixture around the side of the meringue stack. Arrange the flaked almonds on the side of the cake. Dust with icing sugar and top with raspberries to serve.

===============
source:
Good Taste - December 2005, Page 21
Recipe by Sarah Hobbs

King of the jungle cake

Author: Delia // Category: ,
King of the jungle cake
Photography by John Paul Urizar

Ingredients (serves 12)

  • 600g packet vanilla cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • Butter cream icing
  • 185g butter, softened
  • 2 1/4 cups icing sugar mixture
  • 2 tablespoons milk
  • Red food colouring
  • Yellow food colouring
  • Decorations

  • 20cm liquorice strap
  • 8cm strawberry sour strap
  • 300g packet fruit rings (see tip), halved
  • 2 round peppermints
  • 1/2 x 100g packet Chang's fried noodles

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Make packet cake following packet directions. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool completely. Transfer cake to a board.

  2. Meanwhile, make icing Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until well combined. Tint orange with red and yellow food colouring.

  3. To decorate Spread icing over top and side of cake. Cut two 2cm and one 3cm rounds from liquorice strap. Trim 2cm rounds to form oval shapes for eyes. Reserve trimmed sections for eyebrows. Trim 3cm round to form a triangle for nose.

  4. Cut remaining liquorice strap into thin strips. Trim to form three 7cm strips and two 5cm strips. Cut strawberry strap into 3 long strands. Cut in half crossways to form 6 smaller pieces for whiskers.

  5. Using a little icing, stick liquorice eyes onto mints. Position eyes and nose on cake. Position 5cm liquorice strips from top of nose to above eyes. Place eyebrows at end of strips.

  6. Position 7cm strips to form mouth. Position strawberry strap lengths as whiskers. Position a halved green fruit ring in place to define mouth. Place remaining red, orange and yellow fruit rings around edge of cake, placing a few extra above eyes to form a mane. Scatter a few fried noodles in and around fruit rings. Press remaining fried noodles around edge of cake. Serve. Select a packet of fruit rings containing lots of red, orange and yellow.

Notes

  • You'll need a 28cm to 30cm round cake board or plate.

================
source:
Super Food Ideas - March 2009, Page 79
Recipe by Kim Coverdale

Hazelnut mud cake

Author: Delia // Category: ,
Hazelnut mud cake
Photography by Rob Palmer

Ingredients (serves 12)

  • 720g White Wings Chocolate Mud Cake packet cake mix
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1/2 cup hazelnut meal (ground hazelnuts)
  • 30g butter, softened
  • 2 tablespoons milk
  • 2 x 35g packets Ferrero Rocher chocolates, halved

Method

  1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Place chocolate chips from packet mix in a microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth.

  3. Place cake mix in a large bowl. Add eggs, oil and 1 1/4 cups cold water. Stir with a wooden spoon until combined (mixture may be lumpy). Stir in melted chocolate and hazelnut meal.

  4. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.

  5. Make icing following packet directions, using butter and milk. Spread over top and side of cake. Arrange chocolate halves around top of cake. Serve.

==================
source:
Super Food Ideas - September 2009, Page 82
Recipe by Claire Brookman
==================
Just Enjoy it..^_^

Choc-cherry cake with ganache

Author: Delia // Category: ,
Choc-cherry cake with ganache
Photography by Rob Palmer

Ingredients (serves 12)

  • 370g moist chocolate packet cake mix
  • 2 eggs
  • 20g butter, softened
  • 2/3 cup milk
  • 100g red glace cherries, chopped
  • 2/3 cup desiccated coconut, toasted
  • Chocolate ganache

  • 200g dark chocolate, chopped
  • 1/4 cup pure cream

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Place cake mix in a large bowl. Add eggs, butter and milk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in cherries and 1/3 cup coconut.

  3. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

  4. Meanwhile, make Chocolate ganache: Place chocolate and cream in a microwavesafe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate for 30 minutes or until slightly thickened.

  5. Place remaining coconut on a baking tray. Spread side of cake with ganache. Roll side of cake evenly in coconut. Place on plate. Spread top with remaining ganache. Set aside for 15 minutes or until set. Serve.

source:
Super Food Ideas - September 2009, Page 82
Recipe by Claire Brookman

Frosted banana and walnut cake

Author: Delia // Category: , ,
Frosted banana and walnut cake
Photography by Rob Palmer

Ingredients (serves 12)

  • 340g White Wings Golden Buttercake packet cake mix
  • 2 eggs
  • 60g butter, softened
  • 1/2 cup buttermilk
  • 1/2 cup mashed banana
  • 1/3 cup finely chopped walnuts

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.

  2. Place cake mix in a large bowl. Add eggs, butter and buttermilk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in banana and walnuts. Pour into prepared pan.

  3. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Spread top with frosting (see related recipe). Serve.

source
Super Food Ideas - September 2009, Page 82
Recipe by Claire Brookman

Chocolate Sandwich Cookie Cake

Author: Delia // Category: , , ,


Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 8 servings

1 1/4cups Gold Medal® all-purpose flour
2/3cup sugar
1/2teaspoon baking soda
1/2cup butter or margarine, softened
1/4cup water
1oz unsweetened baking chocolate, melted, cooled
1egg
6creme-filled chocolate sandwich cookies, coarsely broken
1container (12 oz) Betty Crocker® Whipped fluffy white frosting
1/4cup semisweet chocolate chips
1/2teaspoon shortening

Coarsely broken cookies, if desired

Methods:
1.Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2.Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3.Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
4.In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.


Nutrition Information:

1 Serving: Calories 520 (Calories from Fat 240); Total Fat 26g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 45g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Blueberry-Cherry Coffee Cake

Author: Delia // Category: ,


Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 16 servings


Coffee Cake
3cups Original Bisquick® mix
3/4cup granulated sugar
1/4cup vegetable oil
1 1/2teaspoons vanilla
2eggs
1cup plain fat-free yogurt
2cups fresh or Cascadian Farm® frozen organic blueberries
1/2cup finely chopped almonds, if desired
1/4cup orange-flavored liqueur or orange juice
3/4cup dried cherries
Glaze
1cup powdered sugar
4teaspoons orange juice
1/2teaspoon vanilla

Methods:
1.
Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
2.In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Pour into pan.
3.Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
4.In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.

Chocolate Malt Ice-Cream Cake

Author: Delia // Category: , ,


Prep Time: 20 min
Total Time: 6 hours 55 min
Makes: 12 to 16 servings

1 1/2cups Gold Medal® all-purpose flour
1cup sugar
1/4cup unsweetened baking cocoa
1teaspoon baking soda
1/2teaspoon salt
1cup water
1/3cup vegetable oil
1teaspoon white vinegar
1teaspoon vanilla
1cup chocolate fudge topping
1 1/2quarts (6 cups) vanilla ice cream, slightly softened
2cups malted milk ball candies, coarsely chopped
1cup whipping (heavy) cream
1/4cup chocolate fudge topping

Additional malted milk ball candies, if desired


Methods:

Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2.Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
High Altitude (3500-6500 ft) No Changes.

White Chocolate Cheesecake

Author: Delia // Category: , ,

Prep Time: 30 min
Total Time: 10 hours 13 min
Makes: 16 servings

1 1/2cups graham cracker crumbs (20 squares)
1/4cup finely chopped pecans, toasted
2tablespoons sugar
1/3cup butter or margarine, melted
1cup white baking chips
3/4cup sugar
2tablespoons Gold Medal® all-purpose flour
2packages (8 ounces each) cream cheese, softened
2egg yolks
2eggs
1/2cup sour cream
2cups cut-up fruit or berries







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1.Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2.Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3.Bake 6 to 8 minutes or until golden brown; cool.
4.Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5.Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6.Increase oven temperature to 475ºF.
7.Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8.Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9.Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Chocolate strawberry ice-cream roll

Author: Delia // Category: , , ,
Chocolate strawberry ice-cream roll
Photography by Mark O'Meara

Ingredients (serves 8)

  • 3 eggs, separated
  • 2/3 cup caster sugar
  • 3/4 cup self-raising flour
  • 25g butter, melted
  • 1 litre chocolate ice-cream
  • 250g strawberries, hulled, chopped
  • 150g dark chocolate melts
  • 1/3 cup thickened cream
  • shaved white chocolate, to serve (see tip) desserts frozen desserts

Method

  1. Preheat oven to 190°C. Line the base and sides of a 2cm-deep 25cm x 30cm Swiss roll pan with baking paper. Using an electric mixer, beat eggwhites until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition until mixture is thick and creamy.

  2. Sift flour three times. Add butter and sifted flour to egg mixture. Fold through gently to combine. Pour into prepared pan. Smooth top with a spatula. Bake for 7 to 8 minutes or until just firm.

  3. Meanwhile, place a 25cm x 30cm sheet of baking paper on workbench. Sprinkle with remaining sugar. Turn cake onto prepared paper. Peel away lining paper. Using prepared paper as a guide, roll up cake from one short side. Cover with a clean tea towel. Set aside. Allow to cool.

  4. Place ice-cream in a bowl. Set aside at room temperature for 5 minutes or until softened. Add strawberries and stir to combine. Roll out cake. Spread with ice-cream mixture, leaving a 1cm border. Roll up cake from one short side to enclose filling. Cover with plastic wrap. Place in freezer overnight or until firm.

  5. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

  6. Remove cake from plastic. Place on a plate. Pour over chocolate mixture. Sprinkle with white chocolate. Set aside for 10 minutes to soften slightly. Serve.

Notes

  • Tip: Use a vegetable peeler to shave white chocolate.

==========
source:
Super Food Ideas - December 2007, Page 91
Recipe by Kim Coverdale

Gilded Chocolate Mayonnaise Cake

Author: Delia // Category: , ,

Chocolate Ganache

2-1/2 lb.'s dark chocolate, chopped
1-1/4 cups heavy whipping cream
3 tablespoons Cognac

2/3 cup powdered sugar
1 tablespoon cognac

Chocolate Mayonnaise Cake

2- 8" round cake pans, greased and floured (9" pans can be substituted, the cake will not be as tall though).

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1- 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup mayonnaise
1-1/3 cup water

edible gold powder

Simple Syrup

1/2 cup sugar
1/4 cup water
1/4 cup cognac
Boil sugar, water and cognac together until sugar dissolves.

Make the cake:

Preheat oven to 350 F

1. In a medium bowl, whisk together flour, cocoa, baking soda, and baking powder; set aside.

2. In large mixer bowl with paddle attachment beat sugar, eggs and vanilla until light and fluffy on high speed, about 3-5 minutes. Add mayonnaise, reduce speed to medium and beat a couple of minutes longer.

3. Add flour mixture to batter, alternating with water- starting and ending with flour. Pour batter into pans and bake for 30-35 minutes or until cake pulls away from sides of pan and middle of cake looks set. Leave cake in pan for 10 minutes, then turn out onto a cooling rack.

Make chocolate ganache:

1. In a large bowl over a double boiler, combine chocolate, cognac and cream. Whisk until chocolate is melted and all ingredients are combined.

2. Place about half the chocolate mixture in the mixer bowl and allow to cool for about 10 minutes. With the whisk attachment, beat on med-high speed gradually adding 2/3 cup sifted powdered sugar and an additional tablespoon cognac. Whip until very light and fluffy. The ganache will have hardened up and should be a spreading consistency. This will serve as the filling. Set aside until ready to assemble cake.

3. Whisk remaining ganache (what was left in the double boiler bowl) occasionally until it hardens up a bit. Set aside until the cake has completely cooled.

Assembling Cake:

Before you begin, make sure cake is completely cool- if you rush this process, everything will melt and you will have a gooey mess. (take my word for it- I've done it both ways!)

1. With a large serrated knife, split layers in half and set on a piece of parchment paper. Place the first layer on a plate at least 3 inches wider than the cake. Place about 1 cup of the whipped ganache in a pastry bag, set aside. Brush each layer generously with simple syrup as you add them to the stack.

2. The first layer will have whipped ganache as filling so spread about a 1/4" layer on. Top with the next layer of cake. Pipe a 1-1/2" tall "trench" of ganache along the perimeter of the second layer. Add custard or pastry cream making sure to contain it within the "trench" of ganache. Add fresh raspberries if desired. Top with third layer and spread with additional whipped ganache about 1/4" thick- the same as the first layer. Place top layer on cake and press slightly to seal cake. You are now done using the whipped ganache. To clarify- All ganache referred to now will be what was left in the double boiler bowl which was not sweetened.

3. Place about 1 cup ganache over cake and spread on top pushing all excess down the sides of the cake, this is the crumb coat. Any crumbs which come off the cake and stick to the icing will be covered up with the next coat. Place cake in the refrigerator for 15 minutes or until icing is set. (do not rush this part- it's so much easier to do it the right way!)

4. remove cake from refrigerator, add additional ganache to top of cake spreading with the spatula until cake is covered and smooth. By this time, ganache should be fairly stiff- place some in a pastry bag and pipe decoratively on cake.

5. Place a small amount of gold dust on your hand or small piece of paper. Blow the powder onto the cake until desired effect is achieved. Cakes filled with custard or pastry cream must be refrigerated.

============
sourcE: Gourmet Girl

Rich chocolate and strawberry cake

Author: Delia // Category: , ,
Rich chocolate and strawberry cake
Photography by Steve Brown

Preparation Time

60 - 130 minutes

Cooking Time

140 minutes

Ingredients (serves 60)

  • Melted butter, to grease
  • 750g butter, chopped
  • 3 x 200g pkts dark cooking chocolate, coarsely chopped
  • 1 tbs vanilla essence
  • 600g (3 cups, firmly packed) brown sugar
  • 375g (2 1/2 cups) self-raising flour
  • 300g (2 cups) plain flour
  • 80g (3/4 cup) cocoa powder
  • 10 eggs, lightly whisked
  • 250ml (1 cup) buttermilk
  • 2 x 375g pkts dark choc melts
  • 3 x 250g punnets large strawberries, washed, dried
  • 100g white choc melts
  • 100g milk choc melts
  • Ribbon, to decorate
  • Chocolate ganache

  • 2 x 200g pkts dark cooking chocolate, coarsely chopped
  • 2 x 300g ctns sour cream

Method

  1. Preheat oven to 160°C. Brush a 24cm (base measurement) square cake pan and a 20cm (base measurement) square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.

  2. Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. (See tip 1.)

  3. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.

  4. Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely.

  5. To make the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels.

  6. To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill.

  7. Meanwhile, line a baking tray with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts.

  8. Use a large serrated knife to trim the top from both cakes. (See Tip 2, below). Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve.

Notes

  • Freezing tip: At the end of step 4, cool completely. Wrap each cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 4 months. Thaw overnight at room temperature. Continue from step 5.

  • Cook's tip: To melt chocolate in microwave, place in a microwave-safe bowl and cook on Medium/500watts/50%, stirring every 30 seconds, until melted and smooth.

  • Tip 1: When melting the chocolate, ensure the bowl fits snugly in the pan and doesn't touch the water. Don't boil. If steam escapes and enters the bowl, the chocolate will "seize" and become hard and lumpy.

  • Tip 2: To create a smooth surface for the chocolate ganache, trim the raised top from each cake (as above). Then turn each cake over so the base becomes the top. This also stops crumbs collecting in the ganache.

  • Cutting the cake: Cut the cake following these handy tips: Remove the ribbon and transfer the strawberries to a plate.

  • Use a large sharp knife to cut the cake into slices. Dip the knife in hot water and wipe dry with a clean tea towel between slices. This makes it easier to cut the cake.

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source:
Good Taste - February 2009, Page 108
Recipe by Michelle Southan

Neopolitan ice-cream cake

Author: Delia // Category: ,
Neopolitan ice-cream cake
Photography by Steve Brown

We can't decide what we love most - the rich cake, the juicy strawberry hidden in the pink ice-cream or that you only need three ingredients all up.

Preparation Time

30 - 150 minutes

Ingredients (serves 8)

  • 1 x 2L ctn Neopolitan ice-cream
  • 1 x Woolworths Round Chocolate Mud Cake
  • 1 x 410g can strawberries in light syrup

Method

  1. Transfer the strawberry ice-cream and vanilla ice-cream to separate bowls. Set aside to soften slightly. Return the chocolate ice-cream to the freezer.

  2. Use a large serrated knife to cut the cake in half horizontally. Place the cake base, cut-side up, on a serving plate. Spread with the vanilla ice-cream. Top with the remaining cake, cut-side down. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

  3. Meanwhile, drain the strawberries and pat dry with paper towel. Coarsely chop. Add to the strawberry ice-cream and stir until well combined. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

  4. Arrange alternate scoops of chocolate and strawberry ice-cream around the edge of the cake and serve.

Notes

  • With a twist: Hokey pokey ice-cream cake: Replace the Neapolitan ice-cream with vanilla ice-cream. Replace strawberries with finely chopped Nestle Violet Crumble. Drizzle over bought caramel sauce to serve.

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source:
Good Taste - September 2009, Page 75
Recipe by Nadia French

Passionfruit curd sponge roll

Author: Delia // Category: ,
Passionfruit curd sponge roll
Photography by Mark O'Meara

Preparation Time

30 - 60 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

  • 75g (1/2 cup) plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 3 eggs
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • Fresh raspberries, to serve
  • Icing sugar, to dust
  • Passionfruit curd

  • 3 eggs
  • 155g (3/4 cup) caster sugar
  • 185ml (3/4 cup) fresh passionfruit pulp
  • 125g unsalted butter, chopped

Method

  1. Preheat oven to 220°C. Line a 20 x 30cm (base measurement) Swiss roll pan with non-stick baking paper. Sift together the flour, baking powder and salt 3 times.

  2. Use an electric beater to beat the eggs and sugar in a medium bowl until thick and pale, and a ribbon trail forms when beaters are lifted. Use a large metal spoon to gently fold in the flour mixture. Spoon mixture into the lined pan and smooth the surface. Bake for 8-10 minutes or a skewer inserted into the centre comes out clean.

  3. Immediately turn the cake onto a clean tea towel and remove the baking paper. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up the cake. Wrap the tea towel around the cake and place, seam-side down, on a tray. Set aside for 30 minutes to cool completely.

  4. Meanwhile, to make the passionfruit curd, whisk together the eggs, sugar and passionfruit pulp in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Add the butter to the bowl and cook, stirring, for 10 minutes or until the mixture thickens. Transfer to a clean bowl and set aside to cool.

  5. Use an electric beater to whisk the cream in a medium bowl until firm peaks form. Add half of the passionfruit curd to the cream and combine.

  6. Unroll the cake and spread evenly with the cream mixture. Roll up firmly to enclose the filling. Top with the raspberries and dust with icing sugar. Serve with remaining passionfruit curd.

Notes

  • You will need about 6 fresh passionfruit for this recipe.

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source:
Good Taste - January 2007, Page 90
Recipe by Alison Adams

Triple choc temptation cake

Author: Delia // Category:
Triple choc temptation cake
Photography by Steve Brown

Ingredients (serves 8)

  • 500ml thickened cream
  • 1/3 cup icing sugar mixture
  • 1 teaspoon vanilla extract
  • 2 x 50g chocolate honeycomb bars
  • 250g packet Cottage Cookies Triple Choc Temptation
  • milk chocolate curls, to decorate

Method

  1. Using an electric mixer, beat cream, icing sugar and vanilla until stiff peaks form.

  2. Finely chop 1 honeycomb bar. Fold through half of the cream mixture. Sandwich cookies together with honeycomb mixture. Place on a plate to form 2 logs, side by side. Spread remaining cream mixture over top and sides of logs. Cover and refrigerate overnight.

  3. Chop remaining honeycomb bar. Top cake with chopped honeycomb and chocolate curls just before serving. Slice cake on an angle to create a striped effect.

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source:
Super Food Ideas - December 2007, Page 43
Recipe by Kim Coverdale

Passionfruit layer cake

Author: Delia // Category: ,
Passionfruit layer cake
Photography by Ben Dearnley

Preparation Time

45 minutes

Cooking Time

65 minutes

Ingredients (serves 10)

  • Melted butter, to grease
  • 250g butter, at room temperature
  • 430g (2 cups) caster sugar
  • 6 eggs
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 160ml (2/3 cup) coconut milk
  • Fresh coconut, shaved, to serve
  • Passionfruit syrup

  • 125ml (1/2 cup) fresh passionfruit pulp
  • 2 tbs caster sugar
  • 1 tsp finely grated lemon rind
  • Frosting

  • 1 x 250g pkt cream cheese, at room temperature
  • 125g (1/2 cup) sour cream
  • 80g (1/2 cup) icing sugar mixture

Method

  1. Preheat oven to 180°C. Brush 2 round 20cm (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.

  2. Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.

  3. Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.

  4. To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.

  5. Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.

-------------
source:
Good Taste - December 2006, Page 10
Recipe by Sarah Hobbs

Rocky road pudding

Author: Delia // Category:
Rocky road pudding
Photography by Ben Dearnley

Equipment

You will need an 8-cup capacity metal pudding steamer.

Ingredients (serves 8)

  • 16 chocolate biscuits
  • 1.25 litres vanilla ice-cream, softened
  • 1 cup Foster Clark's vanilla custard
  • 1 cup mini marshmallows
  • 1/4 cup desiccated coconut
  • 1/4 cup granulated nuts
  • 1 cup frozen raspberries, roughly crushed
  • chocolate Ice Magic, sprinkles and silver cachous, to decorate
  • Foster Clark's vanilla custard, to serve

Method

  1. Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.

  2. Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.

  3. Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard.

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source:"
Super Food Ideas - December 2008, Page 90
Recipe by Kim Coverdale

Frozen Mars bar mousse

Author: Delia // Category: ,
Frozen Mars bar mousse
Photography by Mark Roper

Ingredients (serves 6)

  • Vegetable oil spray
  • 6 x 60g Mars bars
  • 600ml thickened cream
  • 3 eggs, separated
  • 50g dark chocolate, melted, to drizzle

Method

  1. Spray a 1-litre terrine mould with oil. Line with plastic wrap, leaving long sides overhanging. Roughly chop 4 bars and place in a heatproof bowl with 300ml cream over a pan of simmering water (don't let bowl touch water) until melted, then stir to combine. Cool slightly, then whisk in remaining cream and egg yolks.

  2. In a separate bowl, beat eggwhites with electric beaters until stiff peaks form. Fold into chocolate mixture. Pour into terrine, folding in wrap. Freeze overnight until firm. To serve, dip mould briefly in warm water, then invert onto a platter. Chop remaining bars, scatter over terrine and drizzle with melted chocolate.

Notes

  • Begin this recipe a day ahead.

----------------------
source:
delicious. - November 2007, Page 122
Recipe by Valli Little

Orange cake with sour cream icing

Author: Delia // Category: ,
Orange cake with sour cream icing
Photography by Ben Dearnley

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 6)

  • Melted butter, to grease
  • 50g (1/2 cup) flaked almonds
  • 150g butter
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 185ml (3/4 cup) buttermilk
  • 1 tsp finely grated orange rind
  • 1 tbs fresh orange juice
  • Sour cream icing

  • 125g (1/2 cup) sour cream
  • 45g (1/4 cup) icing sugar mixture

Method

  1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Spread almonds over a baking tray. Cook in oven, stirring occasionally for 3 minutes or until toasted. Remove from oven and set aside.

  2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs 1 at a time, beating well between additions, until thick and creamy. Stir in half the flour, then half the buttermilk until just combined. Stir in the remaining flour and buttermilk along with the orange rind and orange juice until combined. Spoon into the prepared pan and smooth the surface. Bake in oven for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack for 30 minutes or until cooled. Place on a serving plate.

  3. To make the icing, use an electric beater to beat together the sour cream and icing sugar in a medium bowl until combined.

  4. Spread the icing over the cake and sprinkle with toasted almonds. Cut into wedges to serve.

Notes

  • Substitutes: Try substituting lemon or lime rind and juice for the orange rind and juice. Instead of sour cream, whipped thickened cream will do. If you're allergic to nuts, scatter some blueberries over the cake.

----------------
source:
Good Taste - February 2004, Page 52
Recipe by Amanda Kelly

Passionfruit slice

Author: Delia // Category:
Passionfruit slice
Photography by Steve Brown

Preparation Time

15 minutes

Cooking Time

20 minutes

Makes

12

Ingredients

  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 100g (1/2 cup) caster sugar
  • 100g butter, melted
  • 1 x 395g can sweetened condensed milk
  • 125ml (1/2 cup) fresh lemon juice
  • 2 tbs passionfruit pulp

Method

  1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

  2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.

  3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.

Notes

  • You will need about 2 fresh passionfruit for this recipe.

------------
source:
Good Taste - January 2008, Page 10
Recipe by Reader recipe

Choc Ripple cake

Author: Delia // Category: ,
Choc Ripple cake

Preparation Time

25 minutes

Ingredients (serves 15)

  • 1 x 300ml ctn thickened cream
  • 1 tsp caster sugar
  • 1 tsp vanilla essence
  • 1 x 250g pkt Arnott’s Choc Ripple biscuits
  • Fresh raspberries, to serve

Method

  1. Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

  2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.

  3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for 6 hours, or overnight, to set.

  4. Top with the raspberries then slice the cake diagonally.

Notes

  • Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.

--------------
source:
Good Taste - December 2009, Page 29

Zucchini&pistachio spice cake

Author: Delia // Category:
Zucchini & pistachio spice cake with lime frosting
Photography by Ian Wallace

Ingredients (serves 10)

  • 3/4 cup (185ml) sunflower oil
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup (75g) unsalted pistachios, finely chopped, plus 1/4 cup (35g) slivered unsalted pistachios to decorate
  • 1/2 cup (60g) almond meal
  • 2 cups grated zucchini (about 3-4)
  • 1 tsp ground cardamom
  • 1 tsp ground mixed spice
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • Lime frosting

  • 180g unsalted butter, softened
  • 1 1/4 cups (200g) icing sugar, sifted
  • 250g cream cheese, softened, chopped
  • Finely grated zest and juice of 1 lime

Method

  1. Preheat oven to 170°C. Grease a 22cm springform pan and line base and sides with baking paper.

  2. Using an electric mixer with whisk attachment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.

  3. For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.

  4. Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.

Notes

  • Slivered pistachios are from gourmet food shops and delis.

-----------------
source:
delicious. - February 2007, Page 112
Recipe by Kate Tait

Pineapple upside-down cake

Author: Delia // Category: ,
Pineapple upside-down cake
Photography by Sue Ferris

Ingredients (serves 8)

  • 450g can sliced pineapple, drained
  • Red glace cherries, to decorate
  • 340g packet butter cake mix

Method

  1. Preheat oven according to packet cake instructions. Grease and line the base of a round 20cm cake tin.

  2. Arrange the pineapple and cherries over the base of the tin, trimming the pineapple to fit.

  3. Prepare the cake according to packet instructions. Pour over the pineapple. Bake according to packet instructions. Turn out and cool on wire rack.

---------------
source:
Fresh Living - 11 April 2005, Page 58
Recipe by Stacy Nowland, Ermington, NSW (reader recipe)

Leek, bacon, brie & mustard quiche

Author: Delia // Category:
Leek, bacon, brie & mustard quiche
Photography by John Paul Urizar

Preparation Time

20 minutes

Cooking Time

55 minutes

Ingredients (serves 6)

  • 1 quantity shortcrust pastry
  • Plain flour, to dust
  • 40g butter
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 4 bacon rashers, excess fat trimmed, finely chopped
  • 2 tbs wholegrain mustard
  • 150g brie, thinly sliced
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) thickened cream
  • Salt & freshly ground black pepper

Method

  1. Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

  2. Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

  3. Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

  4. Spread mustard over pastry base. Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

  5. Bake in oven for 25-30 minutes or until just set. Serve warm.

================
source:
Good Taste - April 2005, Page 74
Recipe by Sarah Hobbs

Violet Crumble cheesecake slice

Author: Delia // Category: ,
Violet Crumble cheesecake slice
Photography by Luke Burgess

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 12)

  • 3 tsp gelatine powder
  • 375g pkt cream cheese, at room temperature
  • 1 tsp vanilla essence
  • 1/2 cup (115g) caster sugar
  • 300ml thickened cream
  • 2 x 145g pkts Violet Crumble bites, roughly crushed
  • 7 frozen waffles, toasted

Method

  1. Line the base and sides of a 28 x 18 cm rectangular slice pan with non-stick baking paper.

  2. Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

  3. Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

  4. Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.

Notes

  • This recipe requires two hours of refrigeration time.

========
source:
Fresh Living - 14 March 2005, Page 49
Recipe by Emma Braz