Tag Archives: Cake

Rose & Orange Olive Oil Cakes

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Makes 16

Ingredients

Cakes

  • 2/3 cup extra-virgin olive oil
  • 1 3/4 cups all-purpose flour 
  • 1 1/2 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 cup granulated sugar 
  • 1/4 cup freshly squeezed orange juice 
  • 1/3 cup sour cream
  • 3 large eggs 

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoons rosewater

To decorate

  • Dried rose petals

Method

Cakes

  1. Preheat the oven to 350 degrees F. Grease mini loaf pan* with baking spray
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt
  3. In a separate medium bowl, combine the sugar, and orange zest. Rub together for a few minutes to release the orange natural oils. Add the orange juice and whisk together until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oi
  4. Gently whisk the dry ingredients into the wet ingredients
  5. Pipe or spoon the batter into the prepared mini loaf pans, taking care to fill them no more than halfway full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 22-25 minutes
  6. Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more

Glaze/ To Finish

  1. Combine the powdered sugar, milk, rosewater in a bowl and mix until a smooth paste forms
  2. Dip the tops of each loaf into the glaze, allowing any excess to run off. Place on a rack set over some parchment paper. Sprinkle tops with dried rose petals and allow to fully dry and set
  3. Serve and enjoy

*I use a 10 x 15 inch, 8 cavity mini-loaf pan

Spiced Plum & Almond Cake

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Serves 10-12

Ingredients

Spiced Plums

  • 1 ½ cups sugar
  • 1 piece star anise
  • 1 cinnamon stick, broke in half
  • 2-3 pieces of unwaxed lemon peel
  • ¾ cup water
  • 6 small red plums, halved and pitted

Cake

  • 1 and ½ cups ground almonds, divided
  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 2 Tablespoons sliced almonds

Method

Spiced Plums

  1. In a small saucepan, combine the sugar, star anise, cinnamon stick, lemon peel, water and bring  to a boil, stirring occasionally. Remove from the heat and add the plums, ensuring they are submerged in the hot liquer. Let rest for 20 minutes. After this time drain, reserving ½ cup of the cooled syrup

Cake

  1. Preheat your oven to 350°F. Prepare with butter or baking spray the sides of an 8-inch springform pan and line the bottom with parchment paper
  2. In a bowl, combine 1 cup of the ground almonds, all the all-purpose flour and baking powder. Whisk to combine and set aside until needed
  3. In the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup of the batter. Transfer the remaining batter into the prepared pan and arrange the infused plums, cut side down, on the surface
  4. Stir the remaining ½ cup of ground almonds into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
  5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes in the pan, then remove. Lightly brush the top of the cake with the plum infusing syrup from earlier (gently reheated for ease of brushing)
  6. Slice, serve and enjoy!

Strawberry & Rhubarb Coffee Cake

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(paid partnership post with Gay Lea Foods, recipe contains affiliate links)

Makes 1 sheet cake 9 x 13″

Ingredients

Strawberry & Rhubarb Filling

  • 5 cups frozen strawberry & rhubarb fruit pieces
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • pinch salt

Streusel Topping

Cake Layer

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 large eggs
  • 1 1/2 cups Gay Lea Gold Premium Sour Cream*
  • 2/3 cup whole milk*
  • 1 tsp vanilla extract

To finish

*Gay Lea Original Sour Cream can be used. If doing so omit 2/3 cup whole milk from the ingredients

Method

  1. Heat oven to 350 degrees F.  Line a 9x13x 3 inch high baking pan with parchment paper and set aside

Strawberry & Rhubarb Filling

  1. In a medium-size saucepan over medium heat, combine the rhubarb & strawberries, sugar, cornstarch, lemon juice and water.  Stir frequently until the cornstarch begins to thicken and the fruit has softened – about 10-15 minutes.  Remove from heat and set aside to cool

Streusel Topping

  1. In a large bowl, combine the brown sugar, flour, and cinnamon.  Using a pastry cutter, or your fingers, the butter into the sugar and flour mixture until it resembles coarse sand.  Use your hands to squeeze handfuls of topping together, creating some larger clumps, then place on the fridge to firm up

Cake Layer

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or your fingers, cut butter into flour mixture until it resembles coarse sand. In a separate bowl, mix eggs, sour cream*, milk* and vanilla. Pour into flour mixture; stir until just combined. Try not to over-mix. The mixture will be quite thick and similar to a loose biscuit batter
  2. Spread half the cake batter evenly into the prepared pan. Top with the strawberry & rhubarb filling. Carefully spread the remaining batter over the fruit. Sprinkle with the chilled streusel topping, squeezing handfuls of topping to make sure there are at least some larger chunks of topping
  3. Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Dust the top with powdered sugar. Serve warm or at room temperature, cut into squares, with a good squirt of Gay Lea Real Whipped Cream on the side

Baileys Irish Cream Deep ‘n’ Delicious Cake

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Makes 1, 9inch x 13inch sheet cake

Ingredients

Cake Layer

Swiss Meringue Buttercream topping

  • 6 egg whites, large, at room temp.
  • 1 Cup + 2 Tablespoons sugar
  • 1 ½ Cups + 4 Tablespoons butter cubed, room temperature
  • 6-10 Tablespoons Baileys Irish Cream, or similar, to your taste

Method

  1. Make the chocolate vinegar cake as per the recipe, omitting the ganache topping. Set aside and leave to cool while you make the swiss meringue buttercream
  2. In a heatproof bowl set over a pan with some water (making sure the bowl does not touch the water) combine the sugar and egg whites and heat, whisking until the mixture reaches about 150F or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is
  3. Add the mixture to the bowl of your stand mixer fitted with a whisk attachment and whisk on medium speed until the mixture has cooled. It will look thick and glossy
  4. Add the butter chunks gradually while running the whisk at medium speed. Wait until previous batch has been incorprated before adding the next. During the course of adding the butter the mixture may look curdled and look like it’s split. Fear no, it all part of the process! Continue to whisk and it will come back together, becoming a lush smooth texture. (*If the butter looks like is separating and looks greasy- it could be because its too warm so place the bowl in the fridge for 10-15 minutes then start mixing again)
  5. Swap your paddle attachment for the whisk attachment and add in the Irish cream liqueur, to your taste preference. Beat on medium speed until fully incorporated
  6. Once fully cooled you can piping or spread the butter cream onto the chocolate layer cake. Dust with cocoa powder, slice and serve. *I pipe it on using an open star tip for that “authentic” look

Schmoo Torte

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Makes 1 gateau, serves 8-12

Ingredients

Cake

  • 12 large egg whites, at room temperature
  • a pinch of salt
  • 1 teaspoon cream of tartar
  • 1 1/3 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 ½ cups ground, toasted pecans
  • 1 teaspoon baking powder

Frosting & Filling

  • 2 cups heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1/2 cup butter
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

To Assemble

  • ½ cup ground toasted pecans
  • Toasted pecans for garnish

Method

Cake

  1. Preheat your oven to 350 degrees F
  2. Add the egg whites, salt, and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment
  3. Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form
  4. Turn the mixer to medium and mix in the vanilla extract and sugar (adding only 1/4 the sugar at a time), just until combined
  5. In a separate bowl, combine the ground pecans, cake flour and baking powder. Whisk until well combined and remove any large lumps of pecans
  6. Fold in the pecan mixture very carefully with a rubber spatula in two or three additions. Work carefully so as not to deflate the mix
  7. Add the batter to an Angel Food Cake pan and bake at 350 degree F for about 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean
  8. Cool upside-down until completely cool, and slice into three even layers, horizontally, with a serrated knife

Frosting & Filling

  1. Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside
  2. Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake

Caramel Sauce

  1. Melt the butter in a medium pot over medium heat
  2. Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil
  3. Boil for 2 minutes, whisking constantly
  4. Add the vanilla and remove from the heat, allowing it to cool completely before drizzling it over the top of the cake

To Assemble

  1. Press the ground pecans into the side of the cake, all the way around
  2. Add pecans to the top of the cake in a circular design
  3. Refrigerate the cake in the fridge for 2 hours before serving
  4. Remove and let come to room temperature for 20 minutes. Drizzle with the caramel sauce before slicing. Any additional caramel sauce may be served over individual slices