Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Buttery Blondies with chocolatey fudge cups


I had a wonderful time at the art of cooking food event on the 18th of November. I will share the little tips I learned at the event soon. One of the sponsors were President's choice, they gave out packages of mini fudge melts at the end of the event and this recipe is adapted from the package.

1 1/2 cups flour
1 tsp baking powder
1/2 cup salted butter or margarine
1 cup light brown sugar
2 eggs

Sift flour, baking powder and 1/4 cup fudge melts and leave aside.
Beat butter, sugar till creamy and light in colour then add eggs one at a time. Mix the flour mixture in low speed until combined. Flour your hands and pat the mixture onto a buttered 9" square pan and bake at 350F for 10 minutes. Remove from oven, and top with 1/4 cups of fudge melts then bake for another 15 to 20 minutes till it is golden in colour and skewer inserted comes out nearly clean.
Cool for 20 minutes in the pan before cutting and serving.
Can add more fudge melts if you like.

Update :) lots of people asked me about PC it is President's choice a brand in Canada you can replace with chocolate chip.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sour cream coffee cake and event offer

Hi everyone,

On November 18th, Bob Blumer and Jamie Oliver are coming to Toronto.
The Art of cooking is offering a saving of $10 per ticket or $20 per ticket for groups of 5 or more using this link.


Sour cream cake

Brown sugar filling
1/2 cup brown sugar
1/2 cup nuts chopped
1 1/2 tsp cinnamon

Mix all the ingredients and leave aside.

Coffee cake
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
3/4 cup butter or margarine
1 1/2 tsp vanilla
3 eggs
1 1/2 cups sour cream

glaze
1/2 cup icing sugar
1/4 tsp vanilla
2 tsp milk

Mix dry ingredients of the coffee cake together. In a bowl beat sugar, butter, vanilla and eggs with a mixer. Add 1/2 the flour mixture until combined then beat 1/2 the sour cream. Then add the rest of the flour and sour cream alternately.
Grease a tube pan and spread 1/3 of the batter. Sprinkle the filling then the batter and repeat sprinkling the filling and batter.
Bake at 350F for about 1 hour until toothpick inserted comes out clean. Cool cake in the pan for about 10 minutes, then remove and cool for 20 minutes before drizzling the glaze.
Mix the icing sugar, vanilla and milk until smooth and thin enough to drizzle. Drizzle the top of the cake using a spoon and serve.
We liked the cake even more the next day.
Recipe adapted from the book Baking basics Betty crocker and goes to cookbook Sundays and dish name starts with C.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Chocolate cake with raspberry jam


3 oz flour
1 oz cocoa
1/4 tsp baking soda
4 oz sugar
4 oz margarine
2 eggs
1 tsp baking powder
1 tsp vanilla
2 tbsp milk

Mix butter and sugar till fluffy. Add eggs one at a time and mix vanilla.
Mix flour, cocoa, baking soda and baking powder then add it to the wet ingredients. Alternate dry ingredients with milk.
Bake in a lined tray at 375F for 30 minutes until a skewer inserted in the centre comes out clean.
Baking time maybe less depending on the type of pan used. If cake browns quickly, cover with foil.
Cool the cake before putting jam and cutting.
Sandwich the cake with homemade raspberry jam. It gives a lovely texture and dresses up this simple moist chocolate cake.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Light fruit cake

light fruit cake
6 oz butter or margarine
6 oz sugar
3 eggs
6 oz glazed cherries
2 oz cashew nuts chopped
8 oz flour
2 tsp baking powder
2 tbsp milk

Cream butter and sugar, then add eggs one at a time and beat till fluffy.

Mix the fruits and nuts with a little flour, then add so the fruit doesn't sink to the bottom.Mix flour with baking powder and add to the mixture alternating with milk.  The batter should be thick.

Pour into a greased baking dish and bake at 375F for 30 minutes. To check if the cake is done, insert a skewer in the centre of the cake and if it comes out clean then the cake is done. Remove the baking dish from the oven and let it cool before cutting the cake.  

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Cashew tartlets

cashew tarts 
These cashew filled tarts tastes like cheesecake without the cheese. The cashews can be substituted with almonds.

Blueberry crumb cake



streusel
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/4 cup margarine
1 cup flour
Mix well till it resembles a crumble and leave aside to sprinkle on top of the cake.

cake
5 tbsp butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon zest optional
2/3 cup ricotta cheese or sour cream
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup blueberries
confectioners sugar to sprinkle optional

Mix sugar and butter, add eggs and beat until fluffy. Add ricotta cheese, all ingredients except the blueberries and beat until combined. Add the blueberries and mix with a spoon until combined. Put into a greased 9" round baking dish or small ramekins, sprinkle the crumb mixture and bake at 350F for 40 minutes or until toothpick comes out clean it would be less time if put into ramekins. Cool and sprinkle icing sugar.


All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Banana chocolate bread


1 3/4 cup flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cup mashed bananas
2 eggs
1/2 cup margarine melted and cooled
1 tsp vanilla
1/2 cup chocolate chip
1/2 cup nuts optional

Mix the wet ingredients separate and the dry ingredients separate. Then add the dry ingredients slowly with a wooden spoon and mix, lastly add nuts and chocolate chip mix to blend. Don't over mix.
Pour mixture into a buttered, floured square pan and bake at 350F in the middle rack of the oven for 55 to 65 minutes till the centre pricked with a toothpick comes out clean.
If making half the quantity bake for 30 minutes in a loaf pan.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

A cake for a princess

Marble cake with buttercream icing decorated with jellybeans, marshmallows and flags.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Coconut cake


1 coconut grated
100 g raisins
100 g dates
100 g pumpkin preserve
100 g cashews
600 ml kithul treacle
125 g flour
1 tsp baking powder
1 tsp baking soda
125g bread roll dough
1 tsp sweet roasted cumin powder
4 to 5 cardamom powder
1 lemon rind

bread roll dough
100 g flour
1 tsp yeast
1 tsp sugar
1 tsp salt
butter optional
50 ml water
Knead 5 minutes until the dough is tight and leave it for ½ hour.

Heat treacle, put coconut for 5 minutes keep stirring until it becomes a dark colour. Add cardamom and cumin powder. Remove from fire and add lemon rind. Let it cool.
Tear the bread roll dough it into pieces and add to the mixture little at a time, use a wooden spoon and mix slowly. Add flour baking powder, baking soda and mix. Add cashews, raisins, dates and pumpkin preserve. Put a wax paper in a loaf and the mixture. Bake for 90 minutes at 300F. In a hour check to make sure the cake is not browning on the top, if it is cover with foil. The cake has to be a little soft.

cake sauce is optional
100 g honey
50 g kithul treacle
50 g butter

In medium heat mix all the ingredients.
Put the sauce over the cake and decorate with raisins, glazed cherries and coconut pieces.

Strawberry streusel cake

strawberry streusel cake
1 cup flour
1/2 cup sugar

2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1 egg
2 tbsp melted margarine
1 1/2 cups sliced strawberries
strawberry streusel cake
For the streusel topping
1/4 cup flour
1/4 cup sugar
2 tbsp butter
1/2 cup cashews

In a medium bowl mix all the dry Ingredients, flour, sugar, baking powder and salt. Stir these ingredients together with a whisk. Add all the wet ingredients, vanilla, margarine, milk and egg. Beat this together so it's well mixed. Pour the batter into buttered and floured pan. Arrange the sliced strawberries on the top laying them evenly around the pan.
strawberry streusel cake
Preheat the oven to 350F.In a bowl, combine the flour, sugar and nuts with the butter for the topping with hands to a crumbly texture. Sprinkle the topping over the strawberries. And bake at 350F for 30 to 40 minutes till the cake is done. Let the cake cool before serving.

It is a foggy rainy day and thought of making this strawberry streusel cake and remembering the warm sunny days of summer. 

All rights reserved on photographs and written content Torviewtoronto© 2010 unless mentioned Please Ask First

Brownie


Brownies are one of our favourite snacks, these brownies were quick to make and tasty.

1/2 cup margarine
1/4 cup cocoa powder
1 cup sugar
1/2 cup flour
1/2 tsp baking powder
pinch of salt
2 eggs
1 tsp vanilla
1/2 cup nuts

Melt butter and add sugar. Add flour, salt, baking powder and cocoa powder. Add the eggs and vanilla keep mixing until smooth. Stir in the chopped nuts. Put into a microwave safe 8" square dish and microwave for 3 1/2 minutes. If needed put for another minute depends on the microwave. Cool for about 15-20 minutes then cut.

This recipe is from here goes to no bake cake event.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Strawberry cake


For the cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup margarine
1 cup sugar
2 large eggs whisked to blend
1/2 cup milk at room temperature
1 tsp vanilla

Beat the butter at medium speed until smooth. Add sugar in a steady stream until the mixture is very light and fluffy, about 4 to 5 minutes.
Add eggs in small addition, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed until it smoothens. When the batter comes together, decrease the speed to medium and continue adding the eggs, it will take 3 to 4 minutes to add the eggs.
The mixture is properly combined when it appears white, fluffy, and increased in volume.
Sift the flour, baking powder, salt and vanilla together. Reduce the mixer speed to low and add the flour mixture and the milk alternately.
Butter and flour a 7 inch round pan.
Spoon the batter into the prepared pan and smooth the top with a spatula.
Position a rack in the lower third of the oven and bake at 350F for 55 minutes in a preheated oven. When a wooden skewer inserted in the center of the cake comes out clean it is done. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes.
Invert the cake onto a rack, remove the pan, and cool to room temperature.

For the Strawberry filling
2 cups ripe fresh strawberries hulled and sliced
1/4 cup sugar depending on the sweetness of the fruit

Toss the sliced berries with the sugar in a large bowl and leave them uncovered, at room temperature for at least 2 hours.
Coarsely mash the berries and toss again; let them stand for 1 hour longer.
You can do this the day before, but the berries should be refrigerated after they are mashed.


For the icing
1 cup whipping cream
3 to 4 tbsp icing sugar

Beat till thick add more icing sugar if needed.

Using a serrated knife cut the cake horizontally into 3 layers in a gentle sawing motion. Place the bottom layer cut side up on a serving platter.
Take the berries with a slotted spoon so that most of the liquid drains off. And spoon half of the mashed strawberries over the cake layer. Then spread a thin layer of the whipped cream over the berries.
Top with the middle layer, spoon on the rest of the strawberries, and spread another thin layer of the cream over the berries. Center the top layer over the filling.
Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream and decorate as you wish with strawberries.
Refrigerate the cake for at least an hour before serving.
The recipe for the cake and filling is from here.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Apple walnut cake


1/2 cup butter

1 cup sugar
1 egg
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 medium tart apple peeled and chopped
3/4 cup chopped walnuts

Cream butter and sugar, add the egg. Combine flour, baking powder, baking soda and cinnamon add the mixture beating until combined. Stir in apple and walnuts. Pour into a greased 8" square baking dish bake at 350 F for 35 to 40 minutes until toothpick inserted near the center comes out clean. Cool on a wire rack.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Carrot cake


Carrot cake with cream cheese frosting.

2 cups sugar
1 cup vegetable oil
4 eggs
1 cup carrots grated
1 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon

for the icing
1 cup icing sugar
1 cup cream cheese
2 oz margarine
2 tsp vanilla
6 oz nuts optional

Mix sugar, vegetable oil, eggs, carrots beat for 2 minutes, add the dry ingredients in batches and mix well. Divide the batter into two buttered and floured 9" round dishes. Bake for 35 to 45 minutes at 375F. Cool in the dishes then unmould.
Combine all the icing ingredients except nuts.
Spread 1/3rd of the smooth icing on one layer of the cake after setting it on the serving plate, layer the second cake then put the icing on the top and sides of the cake. Sprinkle the nuts around the top edge of the cake.

This recipe goes to vegetable marathon carrot event.

Cheesecake



1 1/2 cups chocolate chip cookies
1 tbsp butter

Crush the cookies mix with melted butter. Press this mixture into a pie dish and leave it in the fridge until the mixture is made.

1 1/2 cream cheese packages
1 to 2 eggs
1/2 to 1 cup vanilla flavoured sugar

Mix all the ingredients with an electric beater and pour it into the set base. Bake it at 325F on a water bath for 1/2 hour till the centre of the cake is cooked.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Vanilla flower, bean and birthday cake


















This was a picture of a flower in the hanging basket during the Summer, it smelled like vanilla and looks a little like the flower. I bought some vanilla beans as I don't like using vanilla extract.
I used this vanilla first for the cake I baked for my husband's birthday.


Butter cake with chocolate butter cream icing.
Buttercream icing
1 cup icing sugar
1/2 cup margarine
cocoa powder
vanilla
milk


Butter cake

4 oz flour
4 oz sugar
4 oz margarine
2 eggs
1 tsp baking powder
1 tsp vanilla

Mix butter and sugar till fluffy, add eggs, vanilla and the mixture of flour and baking powder. Bake in a lined tray at 375F for 35 to 40 minutes till the cake is cooked when a toothpick in the centre comes out clean.
If cake browns quickly, cover with foil. Cool the cake on the tray.

For fruit cake toss dry fruits with flour and add.
For marble cake divide mixture, add colours then place alternatively using a spoon of plain and colour batter. Swirl with a skewer to make effects.
For chocolate cake use 3 oz flour 1 oz cocoa and 1/4 tsp baking soda.
Can add chocolate buttercream icing.