Cake recipe swapping thread(9 Posts)
Would anyone be interested in a cake recipe swapping thread?
I'll start with my favourite, German butter cake (Butterkuchen).
This recipe is the closest I've been able to find to my Oma's Butterkuchen, in fact it's pretty near identical, only my Oma's recipe calls for 75 gm sugar for the dough, and 100 gm butter - so a little more than in this dough recipe. I've made it both ways, and hers is a little sweeter, that's all.
And another one for Apple Cake with Streusel:
Preheat oven to 425 F.
2 level cups flour
½ cup sugar
3 tsp baking powder
just over half a stick of butter
Combine all ingredients in a mixing bowl and blend with mixer. Then the dough has to be kneaded to form a smooth ball. This dough tends to be crumbly. If you run out of “hand power” and it still won’t form a smooth ball, just pour the dough into a spring form and press into the form and a ½” up the side. Ditto if you do get it to stick together.
1 1/3 cup flour, heaped
½ cup sugar
generous dash cinnamon
2 Tbsp ground almonds
½ stick butter (sometimes a little more is needed)
Knead all ingredients together and the form streusel by breaking up the dough. Again, this will be crumbly. If it won’t form streusel, cut up some more butter and try again. Chill the streusel in the fridge while cutting and peeling apples.
6 – 8 apples (tart ones are best)
2-3 tsp cinnamon and 2-3 Tbsp brown sugar lemon juice
2 Tbsp rum (optional)
Cut the apples into quarters, core and peel them. Then cut into moderately thin slices. Pour apple slices on top of crust. Drizzle with lemon juice (several tbsp) and rum (optional). Dust with cinnamon (as much as you like) and then with brown sugar.
Pour the chilled streusel on top of the apples.
Bake at 425 F for 35 – 45 min.
This Delia Smith Irish fruit bread is lovely:
Woot!!! A reply!!
Yum - thank you
180g plain flour
3 tbsp baking powder
180g castor sugar
180g plain choc melted
Mix butter and sugar, melt plain choc and add. Add egg yolks, and flour/baking powder with a little milk if required. Whisk egg whites until stiff and fold in. Divide between 2 8" tins or 1 10 x 7 rectangular tin and cook at gas mk 4 for about 20 mins.
3 tbsp whipping cream
3-4 tbsp Cointreau
200g plain chocolate
Soak raspberries in Cointreau for about an hour
Melt plain chocolate and add cream. Whip until it looks like a darker milk chocolate and fold in raspberries.
Spread choc truffle/raspberry mix on 1 cake/half of rectangular cake. Spread with whipped cream to the same depth - about 1/2 inch, 1cm.
Place second layer on top.
150g plain chocolate
Melt chocolate, add butter cut in small pieces and stir in until butter melts and mixture is even. Either pour over cake or whip until stiff and can be spread with a palette knife.
Forgot, might need double the quantity of icing - depends of depth of finished cake
Sticky Ginger Cake with lemon drizzle icing
1. 225g self-raising flour
2. 1 level tsp bicarbonate of soda
3. 2 tbsp ground ginger
4. 2 tsp ground cinnamon
5. 2 tsp ground mixed spice
6. 115g butter, cut into cubes, plus extra for greasing
7. 115g dark muscovado sugar
8. 115g black treacle
9. 115g golden syrup
10. 250ml whole milk
11. 85g drained stem ginger, finely chopped
12. 1 egg
For the icing
1. 100g icing sugar, sifted
2. Finely grated zest of 1 lemon
3. Lemon juice
Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with parchment paper.
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl.
Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved.
Turn up the heat and bring the mixture to just below boiling point. (It will split and go lumpy at this point – don’t panic! This is normal!)
Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.
Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.
Pour this into prepared tin and bake for 50 minutes-1 hour, until the cake springs back when touched.
Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
Put icing into a disposable piping bag and drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
Cake keeps for up to 2 weeks stored in an airtight container.
or carrot cake
This is my fail safe for a traybake cake, just made tonight a lemon version, with lemon zest in the cake and lemon juice icing, and a chocolate version with choc icing with choc chips chucked on top.
Dead simple and always a crowd pleaser at work.
I always make in a foil tray so if I do lose it at work it's not the end of the world!
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