It seems this week has been very well suited to baking cakes and having afternoon teas!
Yesterday afternoon was yet another opportunity to bake one of the many cakes I have been meaning to cook for a while now! The weather for the afternoon was devine and made for an absolutely perfect outdoor afternoon tea.
Along with a beautiful posy of flowers, delicious Iced tea and the shining sun, the afternoon was perfect.
The almond meal in this recipe gave it a great texture and the flavours complemented each other effectively. I will definitely be baking this one again!
Raspberry, Chocolate & Almond Teacake
150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
2 tsp vanilla essence
1 cup (150g) gluten free flour
2 tsp baking powder
150g almond meal
¾ cup (135g) dark choc chips
1/3 cup (25g) flaked almonds
Icing sugar, to dust
Preheat oven to 170°C (fan-forced). Grease 20cm round cake pan.
Cream butter and sugar until pale. Add the eggs, one at a time and beat to incorporate.
Add the vanilla and milk and beat to combine.
Fold in flour and almond meal and finally the raspberries and choc chips.
Spread mix in cake pan and bake for 50 – 55 minutes or until a skewer is inserted into the centre comes out clean. Turn out after 10 minutes and cool completely. Dust with icing sugar to serve.
The weather has been so perfect all week, beautiful, sunny days that have made the cooler temperature bearable- my favourite type of winter day. So we had planned a trip to the Hinterland for a picnic and a lazy afternoon in the sun, but of course when we woke up this morning the sky had turned grey and the golden sun had been replaced by drizzling rain.
And so the picnic was moved indoors. Everyone came over (still with picnic baskets in tow) and we had a delicious meal consisting of quiche, grated beetroot & goats cheese on sourdough baguettes (a personal favourite) and a variety of dips and antipasto.
Somehow we kept room for dessert, an Orange & Blueberry Teacake. I had some worries the cake may not have cooked through as the oven time had been rushed when I cooked it yesterday. Knowing the recent issues we’ve have had with our new oven along with this shortened cooking time, I was understandably nervous about the outcome of the cake. Turns out I had no reason to be because it was cooked perfectly; nice and lightly as a teacake should be!
The cake was quite a hit with our guests, everyone being suitably impressed, little did they know how easy it was to whip up!
It can be made with any type of seasonal berries or chopped fruit and is perfect for a picnic, or as ours turned out to be, an indoor lunch and special afternoon tea.
Blueberry & Orange Teacake
Adapted from Annabel Langbein’s recipe in July 2013 Delicious Magazine
125g Softened unsalted butter
3/4 cup (165g) caster sugar
1/2 cup (120g) sour cream
Finely grated zest of 1 orange, plus 2 tbsp juice
1 tsp vanilla extract
13/4 cups (260g) self-raising flour
1/2 cup (125ml) milk
1/2 tsp bicarbonate soda
1 1/2 cups (230g) blueberries
1/4 cup firmly packed brown sugar
1/4 cup (60g) chopped almonds
Preheat oven to 160C. grease a 20cm cake pan and line base with baking paper. Beat butter, caster sugar and egg with electric beaters for 1-2 minutes until thick and pale. Beat in sour cream, zest and vanilla, then gradually beat in flour and milk. Combine bicarb soda and orange juice in a bowl, then stir into the batter. Spoon into pan In a bowl, combine berries, brown sugar and almonds and then sprinkle mix over cake, being sure to reach the edges of the cake.
Bake for 1 1/4 hours (do not open the oven door) or until cake has risen and a skewer inserted into the centre comes out clean. Cool the cake in the pan for 20 minutes then transfer to a wire rack to cool completely before serving.
It goes nicely served with dollop cream and if your lucky enough to have any leftover it can be stored in an airtight container ina cool place for up to 3 days.
I have an obsession with raspberries.
Of all the berries they are clearly the best- their sweeter than blackberries, they look more appealing than blueberries and strawberry seeds get stuck in your teeth. I always make sure I have a bag of frozen raspberries in the freezer that I add to all the everything i can- within reason of course:) To come across a recipe like these Mini Baked Raspberry Cheescakes got me very excited as i am always on the lookout for recipes that include these delicious berries. So of course i had to give them a go!
I made the cheesecakes for a recent picnic with the extended family and they were such a hit (if i do say so myself) so i thought i should share them with you- especially if there are any other raspberry lovers out there!
They were surprisingly simple to whip up- very similar to a cheesecake recipe just in a smaller size. I am beginning to love cheesecake more and more but i find it quite a rich dessert to have and so i found these mini sized cheesecakes perfect being not as intense as a slice of cheesecake- abit more subtle and the raspberry on top evens out the richness of the base and filling.
I originally found the recipe in a magazine but somewhere along the way it was misplaced but this recipe is very close to what i followed:
Mini Baked Raspberry Cheesecakes:
150g Nice biscuits
70g Butter, melted
250g Cream cheese
75g Caster sugar
1 large egg
20ml lemon juice
100ml thickened cream
Raspberries and Jam for decoration
1. Preheat oven to 180 Degrees C.
2. Finely crush biscuits in a food processor. Add melted butter to biscuit crumbs and process until well combined.
3.Divide biscuit mixture evenly among mini-muffin baking tray. Firmly press mixture so that it lines the inside of the muffin tray. Set bases aside while making the filling.
4. Beat Cream cheese and caster sugar in an electric mixer. When mixture is completely smooth add thickened cream, lemon juice and egg and beat until combined. Divide mixture evenly among mini muffin tray.
5.Bake cheescakes for twenty minutes. remove from oven and allow to cool. Place half a tbsp of jam in the centre of each mini cheesecake and place the raspberry on top.
6.Place in ana airtight container and refrigerate… Cheescakes are ready to serve when they are cold and set.