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a lazy afternoon in the sun, but of course when we woke up this morning the sky had turned grey and the golden sun had been replaced by drizzling rain.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.
Last Sunday was one of the hottest days we’ve had on the Sunshine Coast this year. It was absolutely boiling to the point where i just wanted to stay indoors! It was also my last day of school holidays before i embark upon my last term of school ever- VERY exciting! I had the whole day to myself (a work free Sunday is quite unusual) and so I took the opportunity to cook something from my brand new cookbook which was bought for me by Mum. Surprisingly enough it is one of the first cookbooks that is mine- I find I’m always cooking from recipes on Blogs or magazines or recommended to me by friends etc so having my very own cookbook is very exciting for me!
I chose to bake a recipe for carrot cupcakes and since I’d promised to bake afternoon tea for Mum for when she arrived home from her hard day at work i thought i’d make it into a cake because its more impressive 😀
It’s always more fun to make cake in a fun shape like a donut (as you can see that is the shape i chose to go with for this particular recipe) but i found it was quite a shallow cake and next time I would probably add abit more to the recipe if i was making a cake out of it again.
The cake was an absolute hit with the family and there was hardly any leftovers- everyone was unable to resist seconds! The cake itself was not overly sweet and so pairing it with the Orange flavoured icing was a perfect flavour match!This one is definitely being filed under “perfect cake for a warm summer Sunday Afternoon”
Carrot Cake with Orange icing:
1 1/2 Cups wholemeal plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of nutmeg
1/2 cup applesauce
1/3 cup vegetable oil
3 large eggs
1 cup brown sugar
2 cups coarsely grated carrot
1 tsp vanilla extract
1 1/4 cups icing sugar
1/2 tsp grated orange zest (extra for decoration)
2-3 tbsp Orange zest
1. Preheat Oven to 180 degrees. Grease cake tin with oil.
2.In a bowl, combine flour, baking powder, baking soda, spices and a pinch of sea salt.
3. In a large bowl, whisk together oil, eggs, sugar, carrot and vanilla extract, then stir in flour mixture until just combined being careful not to over mix.
4. Pour mixture into cake tin and bake for about 30-35 minutes or until golden brown. Let the cake cool completely (about 10 minutes on a wire rack) before topping with icing.
5. To make icing, sift icing sugar into a bowl and whisk in orange zest and 2 tbsp juice until smooth- the icing should be quite runny- add more juice if too thick.
6. Pour icing over cake and leave for about 10 minutes or until icing is set.