Cinnamon Almond Cake

 

 

 

When I think of Christmas, I think of warm, rich aromas. What could be more "Christmasy" than cinnamon and almond together.  A rather plain cake, but small cinnamon-almond slices are enough.

 

 

cinnamon almond cake

Cook time: 20 prep + 30-40 min cook

Serves:8-10

recipe courtesy of Nigella

Ingredients:

8 egg whites 

150g castor sugar 

few drops of almond essence

zest of 1 orange

125ml mild olive oil 

150g ground almonds

1 tsp baking powder

100g flaked almonds

1 tsp ground cinnamon

icing sugar, to decorate

1 22cm springform cake tin

   Instructions:

1. Preheat the oven to 180°C, and grease the springform cake tin (or use a special baking spray) and line the base with baking parchment.
2. In a clean, grease-free bowl, whisk the egg whites until they are opaque and start to hold their shape, then slowly add the sugar, whisking until it’s all incorporated and the mixture is thick and shiny. Add the almond essence and the orange zest. Then, in about 3 goes each, alternately whisk in the oil and the ground almonds (mixed with the baking powder) until they are both smoothly incorporated into the meringue.
3. Pour the mixture into the prepared tin, then mix together the flaked almonds and cinnamon and sprinkle them over the top of the cake.
   Bake for 35-40 minutes (though start checking at 30), by which time the top should have risen and be set and the almonds become golden, and a cake tester should come out clean, barring the odd almondy crumb.
4. Remove from the oven and let the cake cool in its tin on a wire rack. Once it is no longer hot, spring open the sides of the tin, but don’t try to remove the cake from the base until properly cool.
   When you are ready to serve, push the icing sugar through a sieve and over the cake to create a snowy effect, and take to the table.

Lemon & Lime drizzle cake

 It's summer, and what could be more refreshing than a little slice of lemon cake on a chilled Sunday afternoon. Perfectly light and fresh with a sweet sour icing. Mmm. 

 

 

lemon & lime drizzle cake

Cook time: Prep time 20 minutes, bake 1 hour.

Serves:8

Ingredients:

for the cake

2 large free range eggs
225g castor sugar
230g double thick cream
zest 1 lemon
1/4 tsp lemon extract / essence
200g self raising flour

for the syrup and topping
juice of 1 lime and 1 lemon
extra lemon juice for the topping
100g granulated sugar
150g icing sugar
lemon & lime zest to decorate



 Instructions:
Heat the oven to 180°C (160°C fan). Butter a 23cm cake tin.
Whisk the eggs and sugar in a large bowl until pale and thick.
Stir the cream until smooth and mix with a pinch of salt, then gently stir the into the eggs with the lemon zest and extract.
Sift the flour, fold in gently, spoon into the tin and bake for approx 50 minutes until the cake is golden and firm. (Cover with foil if it browns to quickly)
Cool. 

Make the syrup by mixing the lemon and lime juices with the granulated sugar.
Prick the cake all over with a skewer; pour the syrup over. The sugar will form a crunchy topping and the juice will sink into the cake.

Decorate with glacé icing by mixing some icing sugar and a little lemon juice, then sprinkle with the zest. 

baked caramel cheesecake

So I bumped into an ex-colleague of mine the other day, started chatting, and realised that we both loved to cook. She proceeded to show me pictures of her marvellous creations of what she had recently baked. Wow, she's good! Needless to say, I asked her for a few recipes and this was one of them.
So it was National Braai Day yesterday, and my list of "things to bring" to a little braai was dessert, and of course cheesecake being one of my TOP 5 cakes, there was no question of what I would bake.
After reading the ingredients I was expecting a sickly sweet, rich  "cut me a very thin slice" kinda cheesecake, but I was remarkably surprised. This turned out to be a lovely and light cheesecake with a hint of caramel flavour. Thank you Jeane-Marie for sharing this recipe with me.

Baked Caramel Cheesecake

Recipe type: Cake, Baked goods

Cook time:  ± 70 minutes

Serves: 8 (1x 22cm Cake)

Ingredients:

crust

200gr packet of Nuttikrust biscuits, finely crushed

50gr melted butter

5ml ground cinnamon

filling

125ml sour cream

500gr cream cheese

1 tin caramel condensed milk / Caramel Treat

3 extra large eggs

30ml custard powder

30ml brandy

Instructions

Crust:

Combine all the ingredients and press onto the base of a greased, loose-bottomed cake tin.

  

Filling:

·         Beat the sour cream, cream cheese and caramel condensed milk together.

·         Add the eggs one at a time, beating well until smooth and there are no lumps.

·         Blend together the custard powder and brandy, and beat into the cheese mixture.

 

     Pour the filling onto the biscuit crust and bake at 160 for 45 minutes.

·         Turn off the oven and leave the cheesecake in the oven for another 20 – 30 minutes or until set.

·         If it doesn’t seem to set at this point, don’t worry – it will set as it cools. Let the cake cool in the tin, it “cracks”  slightly if it’s still hot.

·         Store in the fridge.

chocolate hazelnut cake with frangelico cream

So I found this recipe in a magazine a few years back and decided to give it a try... OH MY WORD!
I have now made it several times, each time experimenting with different "creams". The last time I baked this cake I used Patrón XO Cafe which gave it a rich coffee flavour. But you can use any liqueur or even plain cream should you wish. Enjoy!

Chocolate Hazelnut cake with Frangelico cream

Recipe type: Cake, Baked goods

Cook time:  45 mins

Serves: 8 (1x 22cm Cake)

Ingredients: 
200g plain chocolate, chopped
175g unsalted butter
175g castor sugar
175g ground hazelnuts
5 eggs, separated
40g cocoa powder
3 tbsp boiling water

200g dark chocolate
100ml double cream

for the Frangelico cream:
100ml whipping cream
1 tbsp icing sugar
2 tbsp Frangelico liqueur

Instructions:
Preheat the oven to 180°C.
Grease a 22cm spring-form cake tin.
Place the chocolate and butter in a heavy based pan and heat gently, stirring until melted. (Cool for 5 minutes). NOTE: Sometimes the butter splits from the chocolate and it looks like one big chocolate mess. Don't worry. It will come together in the next step. :-)

Transfer the mixture to a bowl and beat in the sugar, hazelnuts, egg yolks, cocoa powder and water until smooth. 
Whisk the egg whites in a clean bowl until soft peaks form and then fold into the cake mixture.
Pour into the prepared cake tin and bake for ± 35 minutes or until just firm. Take out of the oven and leave to cool in the tin for 30 minutes. Then remove from tin and cool completely.

Make the ganache.
Melt the chocolate and cream in a small heavy-based pan. leave to cool for 30 minutes or until a thick pouring consistency. Pour over the cake and chill until set.

Make the Frangelico cream.
Whip the cream, icing sugar and Frangelico together until thickened slightly. Serve with the cake.

Tips / Notes:
You could substitute the hazelnuts for almonds and then use Amaretto Liqueur instead. Or even add some Orange zest into the cake and make a Orange Liqueur cream...