Ginger and Walnut Carrot Cake

Yields: 8-12 slices

INGREDIENTS

FOR THE CAKE:

200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g soft light brown sugar
2 large eggs (at room temperature)
200g vegetable oil (plus more for greasing)
200g carrots (peeled and coarsely grated)
100g walnut pieces (roughly chopped or crumbled)
75g crystallised ginger (finely chopped)

FOR THE ICING:

100g unsalted butter (soft)
100g icing sugar (sieved if lumpy)
1 tsp cornflour
100g full-fat cream cheese (fridge-cold)
1 x 15ml Tbsp fresh ginger (coarsely grated)

TO DECORATE:

25g walnut pieces (roughly chopped or crumbled)
25g crystallised ginger (chopped)

METHOD

1. Preheat the oven to 170°C & grease the sides & line the base of 20cm/8 inch springform cake tin with baking parchment.
2. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl & mix thoroughly.
3. Beat the sugar, eggs & oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. Once incorporated, add the carrots and then fold in the walnuts & crystallised ginger, until everything is evenly combined.
4. Pour into the prepared tin & bake for 45–55 minutes when a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack & leave to cool in its tin.
5. To prepare icing, beat the butter & icing sugar together & when creamily combined, add the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger & beat this into the frosting in its bowl. Cover with cling film & refrigerate.
6. When ready to frost the cake, take the icing out of the fridge & let stand for about 20 minutes. Beat briefly to soften & smoothen the icing. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts & ginger on top.

Perfect Banana Bread

Prep time - 10 mins
Cooks time - 1hr 5min
Servings: 8 servings
Calories: 288kcal

Ingredients
80 g unsalted butter, melted
4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)

165g granulated sugar
1 large egg, room temperature
1 tsp vanilla
186 g all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt

Instructions

1. Preheat oven to 175°C. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
2. Melt butter and set aside to cool.
3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)
4. Add butter, sugar, egg, and vanilla. Mix well.
5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
6. Pour the batter into the prepared loaf pan.
7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.

Parkin (BBC Good Food)

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Method

1. Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3. Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. 
4. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Recipe from BBC Good Food

Parkin (Ginger Cake)

Ingredients 

1½ cups steel cut oats (pulsed in food processor) 

¾ cup all purpose/plain flour 

1½ tsp baking powder 

2 tsp ginger powder 

1 tsp all spice 

¼ tsp nutmeg 

¼ tsp salt 

¼ cup golden syrup or corn syrup 

⅔ cup black treacle or molasses 

¾ cup brown sugar 

½ cup butter 

¼ cup crystallized ginger, finely chopped 

1 egg, lightly beaten 

2 Tbsp milk 

Directions: 

1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin. 
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain. 
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder. 
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes. 
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk. 
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes. 
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. 
8. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares. Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS. It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!

Recipe from Susu's Cookbook

Perfect Banana Bread

Prep Time 10 mins

Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins

Ingredients
⅓ cup (80g) butter, melted
4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)
¾ cup (165g) granulated sugar
1 large egg, room temperature
1 tsp vanilla
1 ½ cups (186g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt

Instructions

1. Preheat oven to 180°C. Prepare an 8x4-inch loaf pan by spraying with nonstick spray.
2. Melt butter and set aside to cool.
3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)
4. Add butter, sugar, egg, and vanilla. Mix well.
5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
6. Pour the batter into the prepared loaf pan.
7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.

Nutrition
Calories: 288kcal

Recipe from I Am Baker

Mango Swiss Roll

Difficulty: easy

Preparation time: 10 min
Total time: 40 min
Serving size: 8 slices

Ingredients
Sponge

3 large eggs
120 g caster sugar, plus 1 Tbsp
70 g self-raising flour

Filling
200 g double cream
80 g Greek yoghurt
50 g icing sugar, plus extra for dusting
100 g ripe mango, sliced (5 mm)

Preparation

Sponge

1. Preheat oven to 180°C and line a swiss roll tin (30 cm x 20 cm x 1 cm) with baking paper.
2. Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/speed 3.
3. Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec/speed 2.5. Remove butterfly whisk. 
4. Transfer mixture to prepared tin, gently smoothing out into corners. Bake for 14-16 minutes (180°C) until well risen and just firm to the touch. 
5. Meanwhile, clean mixing bowl and butterfly whisk then scatter 1 Tbsp sugar over a piece of baking paper larger than the swiss roll tin.
6. Once sponge is cooked, immediately tip out onto sugar coated baking paper. Carefully remove baking paper lining, then make an incision about 1 cm in from the short edge, being careful not to cut through the sponge - this makes it easier to roll up. Gently roll up sponge, with sugar coated paper inside. Cover with a damp tea towel then set aside to cool.

Filling

1. Once sponge is cool, prepare filling. Insert butterfly whisk. Place cream, yoghurt and icing sugar in mixing bowl then whip until soft peaks form/speed 3, watching carefully to avoid over-whipping.
2. Remove butterfly whisk then fold in sliced mango with spatula.
3. Unroll cooled sponge, then spread filling evenly over surface, leaving a 1 cm border around the edge. Roll up, leaving behind the baking paper, then transfer to a serving plate. Dust with icing sugar and serve.

Almond Sugee Cake (Thermomix)

PREP TIME 15 mins

COOK TIME 50 mins
RESTING TIME 2 hrs
TOTAL TIME 3 hrs 5 mins

SERVINGS 1 8" square

INGREDIENTS
(A)
250 g butter softened at room temp
130 g castor sugar
6 egg yolks
1 tsp vanilla extract
40 g superfine cake flour sifted
120 g sugee flour
120 g ground almond

(B)
2 egg whites
20 g castor sugar

INSTRUCTIONS

CONVENTIONAL METHOD

1. Separate egg yolks and whites. For best results, ensure the bowl that you're using to beat the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Cream softened butter with sugar on med speed until it becomes pale, light and fluffy - this may take up to 3-4 minutes.
3. Add in egg yolk, one at a time. Beat well after each addition of egg until creamy.
4. Add in vanilla and mix until well incorporated. If using brandy, this is when you would incorporate into the mixture.
5. Add flour, sugee flour and ground almond, mix until well combined.
6. Cover and leave to soak for 2 hours.
7. After 2 hours, preheat oven to 180°C.
8. Whisk egg whites on medium low speed until foamy then add in sugar. Beat on high speed for 2 minutes. Reduce speed to medium-high and beat until stiff peak.
9. Fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
10. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
11. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

THERMOMIX METHOD

1. Separate egg yolks and whites. If you have two TM bowls, the egg whites can go into 1 of them. For best results, ensure the bowl that you're using to hold the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Add butter and sugar in the TM bowl and beat for 10 secs/speed 5. Insert butterfly attachment, and whip for 2 mins/speed 3.5. Mixture should be light and fluffy now.
3. Over 50 seconds on speed 3.5, while the blade is moving, add egg yolks one at a time through the hole of TM lid. Add vanilla extract and beat 10 seconds/speed 3.5. If using brandy, add it along with the vanilla extract.
4. Scrape batter down. Add sifted cake flour and sugee flour, and mix 20 sec/speed 3.5. Scrape batter again, add ground almond, mix 20 sec/speed 3.5. Pour batter into another big bowl and rest for 2 hours.
5. After 2 hours, preheat oven to 180°C.
6. In your clean and dry TM bowl, insert clean butterfly whisk in and add the egg whites. Whip for 1 min/speed 3.5 with the MC off. Add sugar in, and whip for 2 min/speed 3.5.
7. Using a spatula, manually fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
8. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
9. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

NOTES

FLOUR SUBSTITUTE
If you do not have superfine cake flour on hand, you can also use all purpose plain flour.
CAN I USE WHOLE EGGS INSTEAD?
Not with this recipe, no. Beating air into the egg yolks and egg white separately will give you a light and fluffy cake.
Please do not substitute lesser egg yolks with more egg whites - it doesn't work that way. Stick to the ratio for a deliciously rich cake! As for the remaining 4 egg whites, I just turn them into frittata or egg white omelette for breakfast the next morning.
GROUND ALMOND SUBSTITUTE
If you're wondering if ground almond is the same as almond flour or almond meal and if they can be interchangeable, do read on.
My recipe above calls for ground almond which is almond flour - this is finely grounded blanched almonds, with skins removed. This is what you'd want to use to achieve light, airy cakes. Almond meal on the other hand, contains the skin and typically has a more coarse grind. You may also use almond meal, but I wouldn't recommend as it may affect the texture of the cake.
VARIATION
If you like the addition of alcohol in your cake, you may add 2-3 tsp of brandy into the mixture. You would do so, along with the vanilla extract.
Or you can also add some orange zest into the mix.
BAKING TIN CONVERSION
If you do not have an 8-inch square baking tin, you could also use a 9-inch (23cm) round tin which would give you the same volume/height. Do note that if you are using a smaller baking tin, this would mean your cake would be taller and therefore requires for the baking time to be adjusted.

Sponge Cake (Thermomix)

Ingredients

80 g raw cane sugar
250 g eggs (5 eggs)
80 g self raising flour
6" cake tin

Method

1. Pre heat oven to 170C
2. Insert butterfly, place sugar and eggs to beat 10 mins 40C Speed 3.5.
3. Continue to beat 5 min Speed 4
4. Add flour 5 secs Speed 4.
5. Pour batter in greased baking tin and bake at 170C for 25-30 mins.

Butter Cake (Thermomix)

Ingredients:

250 g salted butter, softened (room temperature) and cut in cubes 
150 g low GI brown sugar
½ tsp natural vanilla extract
5 eggs, A size
50 g fresh milk
250 g self-raising flour

Preparation:

1. Preheat oven to 170°C. Line a 20 cm x 20 cm square cake tin with baking paper. Set aside.
2. Crack eggs into a bowl, weigh in milk and vanilla extract. Set aside.
3. Pour brown sugar into mixing bowl. Mill at 10 sec, speed 10 and turn into icing sugar.
4. Insert butterfly whisk. Place butter and sugar in mixing bowl, beat 1 min 30 sec/speed 3.0.
5. Mix 40 sec/speed 3.0, adding vanilla extract, eggs one at a time and fresh milk through hole in mixing bowl lid onto rotating blades to beat the mixture into a smooth batter.
6. Add self-raising flour, mix 30 sec/speed 3. Remove butterfly whisk.  Don't extend mixing time even if you see there's flour not mixed well. Just use spatula to mix lightly with batter.
7. Transfer cake mixture to prepared square cake tin.
8. Bake for 45 minutes (170°C), top and bottom heat (no fan!) or until a cake tester skewer or toothpick comes out clean when it is inserted in the centre of the cake. Allow to cool in cake pan for 10 minutes. Transfer to a serving plate and let cool completely. Cut and serve.

Castella Cake (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 45 min
Serving size : 16 slices

Ingredients
7 eggs, medium (about 60 g)
250 g of sugar
60 g of milk
80 g of honey
200 g of flour

Preparation

1. Preheat the oven to 180 ° C. Line a pan (23cm x 23cm) with parchment paper and set aside.
2. Place the butterfly. Place eggs and sugar in mixing bowl , whisk 8 min / 37 ° C / speed. 3.5 .
3. Add milk and honey, mix 2 min / 37 ° C / speed. 3.5 .
4. Combine flour around butterfly and mix 5 sec / speed. 3 . Remove the butterfly . Transfer the mixture to the prepared pan, level with the spatula and bake in a hot oven for 20 minutes (180 ° C). Cover the pan with aluminum foil and bake another 20-25 minutes (180 ° C). Carefully remove from the oven and allow the cake to cool in the pan for 5 minutes. Turn out of the mold by inverting and allow to cool on a wire rack for 40 minutes. Serve by cutting into rectangular slices.

Perfect New York Style Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes
Resting Time: 8 hours
Total Time: 10 hours

Ingredients
For the Crust:
1 1/2 cups (125g) graham cracker crumbs from 12 whole crackers
6 Tbsp unsalted butter melted
1 Tbsp granulated sugar

For the Cheesecake:
2 1/4 lb (1 kg) cream cheese room temperature (4 1/2 packages, 8-oz each)
1 1/4 cups (250g) granulated sugar
6 large eggs room temperature
1/4 cup (57.5g) sour cream
1/2 Tbsp vanilla extract

Instructions
How to Make Cheesecake Crust:

1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the centre of the oven at 350˚F for 8 minutes then cool to room temperature.
3. Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the centre and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

1. Preheat oven to 450˚F/230˚C. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
3. Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

1. Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2" to 2" of water).
2. Carefully transfer cheesecake to the centre rack of the oven and bake at 450˚F/230˚C for 15 minutes then reduce heat to 225˚F/110˚C and without opening the door, bake additional 60-70 minutes or until centre of cheesecake wobbles slightly when you tap the pan.
3. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.

Make cherry sauce as accompaniment. 

Recipe from Natasha's Kitchen

Victoria Sandwich (Buckingham Palace recipe)

Ingredients:

Ingredients for a traditional Victoria Sponge
3 eggs
150g caster sugar
150g unsalted butter
150g sieved self-raising flour
1/2 tsp of vanilla essence Jam (strawberry or raspberry)

Ingredients buttercream:
150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence

Method:

Instructions for traditional Victoria Sponge:

1. Preheat the oven to 180C (375F, gas mark 4)
2. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
3. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
4. In a separate bowl whisk the eggs
5. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
6. Sieve the flour and fold into the mixture
7. Divide the cake mix between the two cake tins and smooth
8. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
9. Insert a skewer and ensure it comes out clean
10. Remove the sponges from their tins and leave to cool

Method Buttercream:

1. Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

Assembling the cake:

1. Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
2. Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
3. Gently place the second sponge on top and gently press down
4. Sprinkle with icing sugar and serve with a pot of fresh English tea!

Kueh Bakul

Ingredients :
1) 250 g glutinous rice flour
2) 190g sugar ( 150 g brown sugar & 40 g dark brown sugar ) or 190g Gula Melaka (or 200 g sugar if prefer sweeter )
3) 350 - 360 g water
4) 1 tsp oil or coconut oil

Instruction :
1) boil sugar & water on the stove or in PPC using bake mode uncovered until the sugar completely dissolved , cool it slightly & set aside = syrup
2) glutinous rice flour in a bowl , pour syrup into the flour in few batches , mix & keep stirring till the mixture turns smooth & even , sift = batter
3) add 1 tsp oil in the batter
4) pour batter into Phillips baking pan
5) cover pan loosely with foil

Steaming instructions ( in PPC )
1) add 3 cups water in PPC pot
2) place steaming rack ( trivet ) in it
3) place the baking pan ( with batter in it ) on the rack
4) used steam mode @ seal KPT 45 mins , when done , wait for 7-8 mins , manual pressure release or wait until the floater drops

Notes :
1) best use Phillips baking pan , so no need to line the tin with baking paper or banana leaves
2) when the cake is just done , It's quite soft , I normally wait until the next day to coat them with coconut , or wait for few days ( in the fridge ) for frying with eggs
3) it won't take long for the sugar to melt in the water , so please don't boil your syrup for too long , otherwise the Liquid will reduce
4) my recipe is fail- proof recipe if you follow the steps properly

New York Cheesecake

Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Directions:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

**My Notes: I can’t stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I’ve hurried the cream cheese and have had unsightly lumps of it in my batter.
**I’ve italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!
**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

Chocolate Sour Cream Pound Cake

Ingredients

2 cup all-purpose flour
1 [3.4] oz chocolate fudge instant pudding mix
¾ cup dutch process cocoa [i.e. Hershey's Special Dark]
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 cup butter, softened
1 cup brown sugar
¾ cup granulated sugar
1½ tsp pure vanilla extract
½ tsp pure almond extract
4 large eggs
8 oz sour cream
Glaze:
1 cup milk chocolate chips
⅓ cup heavy cream
2 Tbsp dark corn syrup
¼ tsp pure almond extract

Instructions

1. Preheat the oven to 325°F. Spritz a 9 x 5 x 4 inch loaf pan with baking spray or butter and flour. Sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda. Set aside.
2. In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with the vanilla and almond extracts.
3. Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
4. Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined.
5. After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
6. Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
7. Move the oven rack to the bottom ⅓ of the oven. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
8. Cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
9. To make the glaze, melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in the corn syrup and almond extract. Drizzle over the cooled cake.

Butter Cake

Prep 30 mins
Cook 1 hour
Servings 12

Ingredients:
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Nutrition
Energy: 1472 kj
Fat Total: 19.2g
Saturated Fat: 12.1g
Fibre: 1.1g
Protein: 5.1g
Cholesterol: 102mg
Sodium: 374mg
Total Carbs: 39.9g

All nutrition values are per serve

Victoria Sandwich

Ingredients

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins

To serve
good-quality strawberry or raspberry jam
whipped double cream (optional)

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. (Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. 
6. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Slow Cooker Cheesecake

TOTAL TIME: 7:25

PREP: 0:25
SERVES: 6

Ingredients"
Cooking spray, for pan
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
2 8-oz. blocks cream cheese, softened
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract

Preparations:

1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
2. Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

Keto Cheesecake Tarts

Prep Time : 30 min

Cook Time : 30 min
Total Time : 1 hr

Ingredients

Crust
3 tbsp butter, melted
¾ cup almond flour

Filling
12 oz. cream cheese, room temperature
1 egg
¼ cup erythritol
1 tsp vanilla extract
1 tbsp fresh lemon juice
¼ tsp salt

Toppings
¼ cup sugar-free strawberry jam
¼ cup blueberries

Instructions

1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
10. Let them chill in the fridge overnight or as long as you can!

Notes
Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Japanese Cheesecake

Ingredients:

⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

Method:

1. Preheat oven to 320°F/160°C.
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. 
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. 
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!