baking – Page 8 – Bakerholics Anonymous

Lemon Meringue Pie

Published on March 16, 2013March 14, 2016 by Elise B2 Comments

It is thought that the meringue was invented in 1720 by a Swiss pastry chef named Gaspirini. It rapidly became a favourite of the French Court and apparently Marie Antoinette herself used to make it!

The Lemon Meringue Pie is a favourite of many – a staple on cafe and restaurant menus and always incredibly popular among my family and friends. However many people seem to think it’s too hard to make at home. Au contraire mon ami! This recipe makes the whole process very simple and so you can wow your friends and family in no time.

Ingredients (serves 8)
Pastry
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water

Lemon filling
½ cup cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tspns finely grated lemon rind
3 egg yolks
50g butter

Meringue
3 egg whites
½ cup caster sugar

Method
Put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Lightly grease a 24cm flan tin. After resting, roll dough on floured surface until large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10mins then remove baking paper and weights and bake, uncovered for a further 10 mins or until pastry case is browned lightly. Cool, reduce oven temperature to 160°C fan-forced.

To make filling: combine corn flour and sugar in a medium saucepan. Gradually stir in juice and water. Stir over heat until mixture boils and thickens (mixture should be very thick, jelly-like). Reduce heat, simmer, stirring for 30 secs. Remove from heat and quickly stir in egg yolks, butter and rind. Stir until smooth and leave, covered, until room temperature.

Once at room temperature, spread filling into pastry case.

To make meringue: beat egg whites in a medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Mixture should be smooth and glossy.

Top pie with meringue mixture (I like to make it look rustic with mounds of differing heights) and bake for 5 – 10 mins at 160°C fan-forced until browned lightly. Stand for 5 mins before serving.

Adapted from the Australian Women’s Weekly Recipe

Vanilla Buttercream Frosting

Published on March 14, 2013June 27, 2017 by Elise BLeave a comment

This is probably my most requested frosting/icing/addictive substance that goes on cakes. It works beautifully on cupcakes and large cakes and is a favourite with both children and adults!

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Ingredients
Note: This makes HEAPS and I often halve or only use 3/4 of the recipe, however if you want really thick icing or will make a second batch soon after, the full recipe is the way to go (it lasts for about a week)
200g butter, softened
½ cup milk
1 tblspn vanilla extract
8 cups icing sugar
A few drops of food colouring/flavouring as desired

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Method
Cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add colouring/flavouring and beat in until combined and the desired colour/flavour has been achieved.

Using a knife or piping bag, apply buttercream to cupcakes or cake and decorate as desired.

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Adapted from the Crabapple Cupcake Bakery Cookbook

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Chocolate, Date & Almond Torte

Published on March 14, 2013March 14, 2016 by Elise BLeave a comment

First thing’s first, I want to apologise for my lack of blogging lately. I’ve just started uni so it’s been a bit of a challenge trying to juggle everything BUT I certainly hope to do better in future. This torte is my go-to dinner party dessert, particularly in summer. It is relatively quick and easy, always tasty and has never failed me yet. I also love that it only uses ingredients I have constantly on hand but looks a bit exotic and special. I love it served with raspberry coulis and dusted with a little icing sugar (as pictured here).

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Ingredients (serves 8-10)
4 egg whites
165g caster sugar
200g pitted dates
200g raw almonds (skin on)
200g dark cooking chocolate
Icing sugar, to dust
Berry coulis, to serve

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Method
Preheat oven to 170°C. Grease and line the base of a 22-23cm springform cake pan.

Place dates, almonds and chocolate in a food processor in 2 batches. Process until mixture resembles coarse breadcrumbs.

Whisk the eggwhites until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

Transfer date mixture to a large bowl. Fold in a little beaten eggwhite to loosen date mixture, then gently fold in the remaining egg whites.

Spoon batter into prepared tin and bake 60-70mins, or until torte is firm at the outer edge & moist but not wet in the centre.

Cool in pan. Dust with icing sugar and then slice torte, serving with berry coulis.

Amber-Adelaide 611

Adapted from Delicious Magazine June 2005

Chocolate Praline Cake

Published on March 6, 2013April 13, 2025 by Elise BLeave a comment

This has been my favourite cake for as long as I can remember. A rich, fudgy brownie-like base topped with a crunchy, sweet praline topping – what more could you want? I love serving this with fresh raspberries and double cream.

Ingredients
Cake
180g butter, chopped
200g dark chocolate melts
3 eggs
250g caster sugar
200g ground almonds
50g plain flour

Praline Topping
100g butter
100g caster sugar
1 ½ tblspns golden syrup
60g flaked almonds

Method
Melt butter & chocolate in a microwave or double boiler, stir until smooth.

Beat eggs and sugar until creamy and changed in colour.

Add chocolate mixture to egg mixture and stir to combine.

Fold sifted almond meal and flour into mixture and mix well.

Pour mixture into a greased and based-lined 19x29cm rectangular slice pan & spread evenly. Bake at 160°C fan-forced for 35-45mins or until a skewer inserted comes out clean.

For the topping, combine all ingredients in a small saucepan, boil for 2-3 mins. Spread topping over cake.

Return to the oven for a further 10-15 mins or until the topping is golden brown. Cool in tin (topping will harden on cooling).

Cut into desired shape and size and serve with berries and whipped cream.

Keeps for 5 days in an airtight container.

Adapted from the Australian Gourmet Traveller, November 1996.

Flourless Chocolate Cupcakes

Published on February 27, 2013March 16, 2016 by Elise BLeave a comment

I LOVE this recipe (another adapted from the Crabapple Cupcake Bakery Cookbook). The cupcakes are dense, dark, rich and suitable for the gluten intolerant. These cupcakes are incredibly versatile and can be decorated however you please (flavoured buttercreams, glace icing, dusted with icing sugar and served with berries, or with fondant icing).

Here I have included a couple of ideas, but don’t feel you have to stick to them!

photo-1 — Photo courtesy of the Australian Women’s Weekly Cupcakes By Colour Cookbook.

Ingredients (makes approx. 30 cupcakes)
350g butter
450g dark cooking chocolate, chopped
2 ½ cups caster sugar
1 ½ cups almond meal
2 cups cocoa
10 eggs
2 tspns vanilla extract

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Method
Preheat oven to 140°C. Line 3 12-hole muffin trays with patty pans (about 30).

Combine butter, chocolate and sugar in a heavy-based saucepan over a low heat. Mix continuously until melted and smooth.

Sift the almond meal and cocoa into a large bowl. Add the chocolate mixture and beat for 1min on a low speed.

Add eggs two at a time, beating after each addition until combined. Add vanilla and beat until combined.

Divide mixture evenly between patty pans (filling each about 3/4 full) and then bake for 30mins or until a fine skewer inserted comes out clean. Remove from the tray and let cupcakes cool on a wire rack completely before icing and decorating. Enjoy!

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Adapted from Jennifer Graham’s ‘John’s Baci birthday cupcakes’ in The Crabapple Bakery Cupcake Cookbook.

Fudgy Chocolate Mudcake

Published on February 23, 2013March 14, 2016 by Elise B2 Comments

This is one of those wonderful dessert recipes that you can make ahead of time and then just forget about – perfect for a dinner party with other complex courses. Dark, rich, fudgy and decadent this chocolate cake has it all! It is extra delicious when served with whipped cream and berries or with a berry coulis.

Ingredients (serves 10-12)
125g butter, chopped
375g dark chocolate, coarsely chopped
1 cup brown sugar
¼ cup plain flour, sifted
2 tblspns milk
1 cup almond meal, sifted
5 eggs
Icing sugar, for dusting

Method
Preheat oven to 170°C. Grease and line a 22cm round spring-form tin.

Place the butter and chocolate in a heatproof bowl over a saucepan of simmering water (or into a saucepan over a very low heat). Stir until melted and combined.

Add the sugar, sifted flour, milk and sifted almond meal to a large bowl and gently mix to combine. Add the eggs one at a time and whisk until combined.

Pour in the melted chocolate and butter mixture and stir until thoroughly combined.

Pour mixture into prepared tin.

For a smooth top and even-textured cake, fold a pleat into a sheet of aluminium foil. Cover the cake, pinch the middle of the pleat and pull upwards to form a tent-like shape.

Bake the cake for 40-45mins until cooked on the edges but still soft and fudgy in the centre. Uncover, let it cool for 10mins at room temperature before refrigerating for 2-3 hours (but bring back to room temperature before serving).

Dust with icing sugar and serve with whipped cream and berries.

Adapted from Donna Hay’s ‘Ultimate One-Bowl Chocolate Dessert Cake’ from Fast, Fresh, Simple

Velvety Vanilla Cupcakes

Published on February 22, 2013March 14, 2016 by Elise B2 Comments

This is my absolute favourite vanilla cupcake recipe adapted from my absolute favourite cupcake cookbook (and that’s saying something because I have A LOT), ‘The Crabapple Bakery Cupcake Cookbook’ by Jennifer Graham. I’m not paid or employed by them (promise!) but I have tried so many cupcake recipes in my time, and have found this book to contain many of the best (as well as providing fabulous decorating ideas).

Anyway, now my spruiking is out of the way… This vanilla cupcake recipe produces cupcakes that are full-flavoured, not overly sweet or cloying with a beautiful, delicate texture. You can ice them any way you like – I love vanilla buttercream, but you can just as easily ice them with chocolate icing, plain glacé icing or fondant icing as I have done directly below. Perfect for birthdays, picnics, afternoon teas or anytime you have a hankering!

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Ingredients (makes 24+ cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk

Method
Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with patty pans.

Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).

Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

Old Fashioned Vanilla Fudge

Published on February 20, 2013June 27, 2017 by Elise BLeave a comment

This fudge reminds me of my childhood as it tastes just like the vanilla fudge I used to buy at my local community’s autumn fair. Smooth, creamy and delicious – this fudge has the power to change lives (or at least bring on diabetes…) BEWARE: Highly addictive!

Ingredients (makes approx. 40 pieces)
250ml milk
50ml double cream
350g caster sugar
100g butter
1 tsp vanilla

Method
Grease and line a cake tin of your choice (I used two thin loaf tins because I wanted fewer, thicker pieces to experience full creaminess). Put milk, cream, sugar and butter in a large heavy-based saucepan and heat slowly, stirring continuously.

Bring to the boil, keep stirring & cook until the mixture has reached soft ball stage (approx. 115°C – I’m lucky that my sugar thermometer has it marked). Remove from the heat and continue to stir it for a few minutes then add the vanilla. Keep stirring for a few more minutes and then pour into prepared tin/s, leaving it to cool at room temperature (NOT THE FRIDGE!)

Once cooled, cut into pieces of your desired size and say goodbye to all your troubles.

Nomnomnomnom

Adapted from Frugal Feeding’s ‘Traditional Vanilla Fudge’

Easy Peasy Chocolate Soufflés

Published on February 18, 2013March 14, 2016 by Elise BLeave a comment

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For my first EVER post (yes guys, I’m an excited newbie) I wanted something simple but spectacular. These are very easy to make but look impressive and taste divine (here I’ve served it them in teacups for an added cutesy factor) . Light and airy with a full chocolate flavour these must be eaten straight out of the oven and are extra special with a scoop of vanilla ice-cream and a dusting of icing sugar. Be warned though, you may not be able to stop at one!

Ingredients (serves 4)
2 tblspns melted butter
4 tblspns caster sugar (one tablespoon per ramekin)
4 tblspns custard powder
4 tblspns cocoa
3 tblspns sugar
1 cup milk
6 eggs, separated
Extra ½ cup caster sugar

Method
Preheat oven to 190°C. Brush insides of 4 1-cup ramekins with melted butter and dust with caster sugar, ensuring the ramekins are evenly coated (this is SUPER important as it will give you a delicious crust). Refrigerate until needed.

Put custard powder, cocoa, sugar and milk in a small saucepan and bring to simmer for 30 seconds. Remove from the heat and allow it to cool slightly. Beat egg yolks into the custard mixture and set it aside.

Put the eggwhites and half of the extra caster sugar in the bowl of an electric mixer and whip until soft peaks form.

Add the remaining caster sugar and whip FOR 10 SECONDS ONLY.

Fold half of the meringue mixture into the custard mixture using a plastic/silicon spatula. Fold the combined meringue & custard mixture into the remaining meringue mixture, then gently spoon into the prepared ramekins.

Bake for 11-12 minutes without opening the oven door (this is important as otherwise the soufflé will sink – you’ve seen the cartoons!) Remove, dust with icing sugar & serve immediately with vanilla ice-cream if desired.

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