Tag Archives: Cake

Anne S’s Cranban Cake

Another lower-sugar recipe from my friend Anne S.

  • 1 mashed banana
  • ½ cup white sugar
  • 1 tbsp. molasses
  • ¼ cup oil
  • 1 beaten egg
  • ½ cup yogurt
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • 1 cup halved cranberries
  • ¼ cup chopped nuts (optional)
  1. Beat together egg, banana, molasses, oil, sugar, and yogurt.
  2. Sift in flour & baking powder
  3. Stir in cranberries & nuts
  4. Spoon into greased 8×8 pan or ring mold
  5. Bake at 375′ for 35-45 mins, depending on pan
  6. Cool on rack before removing.
Advertisements

Leave a comment

Filed under "Sweets"/Cakes/Etc

Low Fat Chocolate Cake

Not a cake lover — at all — but this is really delicious served with a scoop of ice-cream (which I also don’t like!).  This recipe produces a dense texture, rather than being a light and airy cake.

Preheat oven to 350F and grease an 8” springform pan.

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1/3 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup hot strong coffee (or use water or orange juice)
  • 1/3 cup low fat yogurt or buttermilk

In a large bowl, beat together brown and granulated sugars, butter, eggs, and vanilla until well blended.  Add cocoa and mix until well incorporated

Combine flour, baking soda, and baking powder; add to bowl along with coffee and yogurt.  Mix just until combined, being careful not to overmix.  Pour into pan, and bake for 35 to 40 minutes or until tester inserted into centre comes out dry.  Let cool completely.

Leave a comment

Filed under "Sweets"/Cakes/Etc

Rona’s Dutch Almond Boterkoek

Rona brought this to the food bank for our coffee break, and it is absolutely delicious!  I could easily eat half a cake by myself, and I’m not a cake person; it is like a cross between a shortbread and cake texture.

Base:

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 tsp. almond flavouring
  • 1 and 2/3 cups flour
  • 1 tsp. baking powder
  1. Cream butter and sugar. Add egg, and blend until well mixed.  Add the flavouring, and mix well.
  2. In a separate bowl, blend flour and baking powder together.
  3. Gently add the flour/baking powder mixture to the creamed mixture
  4. Spread into two 8″ cake pans.

Topping:

  • 1/2 cup ground almonds
  • 1/3 cup sugar
  • 1 egg
  • 1 lemon peel, grated.
  1. Mix the topping ingredients together.
  2. Spread topping over base, wetting spoon as necessary.
  3. Sprinkle on:
  • 1/2 pkg. of sliced almonds.
  1. Bake at 350 degrees F. for 25 to 30 minutes, or until lightly browned.
  2. Score while warm into slices.

Leave a comment

Filed under "Sweets"/Cakes/Etc

Granny Jo’s Victoria Sponge

Makes two 8” cakes, or one tall 8” cake.

Ingredients:

First with weights, as Granny makes it, then with measuring cups/spoons:

With a scale:

  • 8 oz unsalted butter
  • 8 oz castor/granulated sugar
  • 4 large eggs
  • 8 oz self-raising flour*
  • 1 teaspoon baking powder
  • (2 tablespoons milk to add if necessary)

With measuring tools:

  • 1 cup unsalted butter
  • 1 cup castor/granulated sugar
  • 4 large eggs
  • 1 ½ cups, less 1 Tablespoon self-raising flour*
  • 1 teaspoon baking powder
  • (2 Tablespoons milk to add, if necessary)

For finishing:

  • Granulated sugar
  • Fruit jam

* if you don’t have self -raising flour, remove 1 Tablespoon of the flour, and replace with 1 Tablespoon of baking powder; you still need the additional 1 tsp of baking powder in the recipe.

Directions:

Preheat the oven to 360F/182C.

Prepare two 8” non-shiny cake tins by greasing them with butter, and line the bases with non-stick parchment paper.

Ingredients must all be at room temperature.

Place the butter in a mixing bowl and beat it until it is pale and light.  Add the sugar, continuing to beat until the mixture is light and fluffy.

Break the eggs into a separate bowl, and beat them lightly.  Add the beaten eggs to the butter/sugar mixture one spoonful at a time, making sure that they are fully incorporated before adding the next spoonful.

Whisk the flour and the baking powder together in another bowl.  Using a large spoon, fold in the whisked flour to the egg and butter mixture.  Do not over mix, or the cake will be tough.

Check the consistency of the batter – look for the batter to drop easily off of a spoon when it is tapped gently on the side of the bowl.  If it is too stiff, add a little milk (up to 2 tablespoons, a little at a time).

Divide the mixture equally between the two prepared tins.  Whack the tins down gently on the counter to remove any bubbles and to level the cakes.  Place into preheated oven for 25 to 30 minutes until a toothpick inserted into the centre comes out clean.

When finished baking, turn out onto a wire rack and remove the baking parchment.  Flip them over right side up.  Removing the cakes quickly from their tins will avoid soggy bottoms!

When completely cool, cut the cakes in half horizontally and spread the middle with jam.  Place the top back on.  This will make two Victoria Sponges, or a tall Victoria Sponge with three layers of jam.  Sprinkle the top with granulated sugar.

Tips:

If your mixture “curdles”, don’t worry.  Just add a spoonful of flour in and mix it together.  This should absorb all the excess liquid that’s separated the mixture.

Don’t open the oven during baking.

Leave a comment

Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Black Forest Torte

  • 1 1/3 cups flour
  • 1 3/4 cups sugar
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup butter (only butter will work)
  • 4 ounces unsweetened chocolate
  • 1 1/4 cups water
  • 1 teaspoon vanilla
  • 3 large eggs

Chocolate Filling:

  • 8 ounces semi-sweet chocolate chips
  • 3/4 cup butter (only butter)
  • 1/2 cup chopped pecans

Cream Filling

  • 2 cups whipping cream
  • 1 Tablespoon confectioners sugar
  • 1 teaspoon vanilla

In a mixing bowl, combine flour, sugar, baking soda, and baking powder.  In a saucepan, melt butter and chocolate.  Cool.  Pour chocolate mixture, water anad vanilla into flour mixture.  Beat on low for one minute, then on medium for 2 minutes.  Add eggs, one at a time, beating well after each.  Divide batter between two 9 inch round cake pans that have been greased, floured, and lined with waxed paper.  Bake at 350F for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

For chocolate filling, melt 12 ounces of the chocolate chips over low heat.  Stir in butter and nuts.  Watching closely, cool filling just until it reaches spreading consistency.  For cream filling, whip cream with sugar and vanilla until stiff peaks form.

To assemble, slice cooled cake layers in half horizontally.  Place one bottom layer on a serving platter; cover with half of the chocolate filling.  Top with a second cake layer; spread on half of the cream filling.  Repeat layers.  Grate remaining semi-sweet chocolate;sprinkle on top.  Refrigerate until serving.  Serves 12 to 16.

NOTE:  I don’t like cake, but this is truly delicious!!!

Leave a comment

Filed under "Sweets"/Cakes/Etc