Spicy Carrot Cake

I love carrot cake. For this cake, the carrots aren’t grated but roughly chopped in a blender. It gives the cake a somewhat crunchy texture with a spiced cake flavour. I don’t usually ice this cake but you could if you wanted.

100g butter

3 eggs

4 medium carrots roughly chopped in a blender

1.5 teaspoons mixed spice

1 cup sugar

1.5 cups self raising flour

1 teaspoon vanilla essence

Cream the butter and suger till smooth then add the eggs and vanilla essence. Add the flour, spice and carrot and pour into a baking tin. Bake for 30 – 45 minutes at 180C.

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Custard Cake

My sister actually came up with this idea.

1 cup flour

1 cup sugar

2 teaspoons baking powder

125g instant custard powder dissolved in 1 cup milk

100g butter

2 large eggs

Cream together the butter and sugar,  beat in eggs and custard milk.  Shift flour and baking powder, fold into mixture.  Pour into lined cake tin and bake at 180 C for 35-45 minutes.  Usually eaten plain with no icing but you could ice it.

Chocolate Custard Cake variation:

Add 3 tablespoons cocoa to custard milk.

Panna Cotta

I find panna cotta strange. It’s made up of things I don’t like to eat but I quite enjoy it.

200ml double cream

10g gelatin

400g double cream yoghurt

100ml milk

150g sugar

5ml vanilla essence

Heat the cream, milk and sugar until the sugar has dissolved – do not let it boil. Add the gelatin and stir until it’s dissolved. Add the yoghurt and pour into a bowl through a sieve.  Put in the fridge overnight.

Sometimes I make a packet jelly with half the recommended water and pour it over the panna cotta once it’s set.

Lemon Curd Cheesecake

It’s delicious~!

Lemon Curd:

3 large eggs

80ml lemon juice (not from bottle)

1 tablespoon lemon zest

¾ cup white sugar

4 tablespoon butter

Whisk eggs, sugar and lemon juice in a metal bowl over a pot of simmering water – do not let the water boil or the curd will crystallize.  Whisk continually for about 10 minutes until curd thickens, remove from heat and add butter and lemon zest. Curd will thicken slightly as it cools.  Cover with cling wrap and store in the fridge.

Cheese cake:

500g smooth cottage cheese

60ml cream

60ml sugar

2 tablespoons potato flour (or corn flour)

1 egg

Mix all the ingredients together until smooth.  Place on a base of your choice in a 30cm spring form tin.  Smooth out and place three or four generous tablespoons of lemon curd in different places.  Use a knife to swirl the curd into the cheese cake – do not mix it in. Pour onto a base of your choice and bake for 30 – 35 minutes at 180 C.  Cheese cake is fairy wobbly while hot so the middle will not look cooked but if the edges are firm looking, the cake is done. Allow to cool completely before removing from the tin.

 

Chunky Cheese Cake

I love cheese cake but it’s often difficult to get cream cheese so years ago I started using creamed cottage cheese, and it’s delicious. Unfortunately, it’s almost impossible to get full cream anything so when I saw full cream chunky cottage cheese, I decided to try it. I thought I would smooth it out with a balloon whisk. It does a bit, but not really to a creamed consistency so I left it chunky. The texture and hints of cheesy flavour are fantastic.

500g full cream chunky cottage cheese

1 egg

60ml castor sugar

60ml fresh cream

2 tablespoons potato flour (or corn flour)

Vanilla extract/syrup to taste

Mix everything together until creamy – it won’t really be smooth because of the chunky cottage cheese. Pour onto a base of your choice and bake for 30 – 35 minutes at 180 C.  Cheese cake is fairy wobbly while hot so the middle will not look cooked but if the edges are firm looking, the cake is done. Allow to cool completely before removing from the tin.

Orange Dark Chocolate Stuph

I made this for a friend’s birthday – it can be used for almost everything I think.  But you need to use it quickly so I usually spread it on cake or biscuits.  But you can also stir it into hot milk or warm it a little in the microwave and pour it over ice cream.  Or just eat it straight out the jar 🙂

zest of one orange finely chopped

250ml fresh cream

480g dark chocolate

Put everything in a bowl and place the bowl over a saucepan of hot water – keep the flame at it’s lowest so the water stays hot but doesn’t boil.  Leave it for some minutes while the chocolate melts then stir it up until it’s smooth.  Pour into a jar, leave to cool and store in the fridge.

Strawberry coulis

Or sometimes Mixed Berry Coulis.

chopped strawberries (or mixed berries)

white sugar

vanilla seeds

Place the strawberries in a saucepan and sprinkle with sugar to taste, add roughly half a vanilla pod’s worth of seeds.  Slowly bring to a boil and let it bubble away until it becomes thick and sticky.

I don’t know how long this will keep.  I usually make enough for the meal at hand, but I can say I use about 500g for a sponge cake.

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