Cakes

Sicilian chocolate love cake

A decadent, delicious sweet treat, made simpler by using packet cake mix
Serves 16
​Preparation + cooking time:  5½ hours
Ingredients

• 450gm pkt Betty Crocker Devil's Food Cake mix
• 6 eggs
• ½ cup vegetable oil
• 1 cup milk
• 2 x 375gm tubs smooth ricotta
• ¾ cup caster sugar
• ¼ tsp fine salt
• 1 tsp vanilla extract
• 100gm Cadbury baking milk chocolate chips
• 250gm dark chocolate, chopped
• 600ml cream

Method

1. Preheat oven to 180°C (160 fan-forced).  Grease and line a 23 x 33cm lamington tin.
2. ​Prepare cake mix following packet directions using 3 eggs, vegetable oil and milk.  Pour into prepared pan.
   
3. Use an electric mixer to beat ricotta, caster sugar, salt, vanilla and remaining 3 eggs until smooth.  Pour ricotta mixture over chocolate cake mixture then sprinkle with chocolate chips.
   
4. Bake for about 1 hour or until a wooden skewer inserted into the centre of the cake comes out clean.  Turn onto a wire rack to cool completely.
5. Meanwhile, combine the dark chocolate and 150ml cream in a heatproof bowl over a saucepan of simmering water.  Stir until chocolate melts and mixture is smooth.  Set aside for 10 minutes to cool.
6. Using a clean bowl, beat remaining cream until soft peaks form.  Fold in chocolate mixture.  Spoon over the cake and use a palette knife or spatula to smooth.  Refrigerate for 4 hours to chill and set.
7. Cut into individual pieces and serve.

Notes
Serve cake within 24 hours as the ricotta and cream will weep into the chocolate sponge and make it soggy.  Although, having said that, it then makes for a delicious pudding served with ice cream
Reserve the frosting from the cake mix box for another use
Recipe credits
Coles Magazine June 2024
​Cadbury and Betty Crocker

Date cake with sweet walnut topping

This is a simple cake to make, moist and light with the crunch of walnuts.  A beautiful twist on an old favourite.  Serve cold or warm with ice cream
Preparation + cooking:  1 hour approximately
Ingredients

• 1½​ cups water
• 1½​ cups sultanas 
• 1 cup dates, pitted and roughly chopped
• 1 tsp bicarb soda
• 125gm butter
• ¾ cup caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 1½​ cups plain flour
• ¼ tsp salt

Topping

• 60gm butter
• ½​ cup brown sugar
• 2 tbsp cream, or sour cream
• 1 cup walnuts, finely chopped
• Ice cream, to serve

Method

1. Preheat oven to 180°C (160 fan-forced).  Grease and line a 23cm loaf tin, ensuring that the baking paper rises about 5cm above the rim of the cake tin, to avoid overflow.
2. Combine water, sultanas and dates in a saucepan.  Bring to boil and allow to simmer for 5 minutes.  Remove from heat then stir in bicarb soda.  Set aside.
3. In a large bowl, cream the butter and caster sugar until light and fluffy.  Beat in the eggs one at a time then stir in the vanilla.  Stir in the flour, salt and date mixture.  Pour batter into prepared tin.  Bake for around 45 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.  Remove cake from oven then adjust oven to grill setting.
4. To make the topping, melt butter in saucepan.  Stir in brown sugar, cream and chopped walnuts.  When mixture is smooth, remove from heat and gently pour over the warm cake.  Place under grill until lightly browned.  This should take about 3 minutes.  Please check the cake every 30 seconds or so, as the mixture will burn easily.
5. Serve cold or warm with ice cream.

Recipe credit
Thanks to www.allrecipes.com.au for the inspiration

Banana cake with cinnamon cream

Are your bananas going bonkers?  Mash them up and turn them into this decadent and delectable banana cake
As I was not serving the cake immediately, I substituted chopped toasted almonds for the fresh banana on top
I have topped the cake with either golden syrup or honey.  Both are fabulous!
Thanks to Taste.com for the recipe Banana Cake with Cinnamon Cream
Happy Baking!

Custard cake

This cake is easy to make, moist and delicious
Preparation + cooking:  1 hour plus cooling time
Serves 8
Ingredients

• 200gm butter
• ½​ cup caster sugar
• 2 eggs
• 1¼ cups self raising flour
• ¼ cup custard powder
• 1½​ cups icing sugar, sifted
• 50gm butter, softened
• Cinnamon

Custard

• 2 tbsp custard powder
• ¼ cup caster sugar
• 1 cup milk
• 20gm butter

​Method

1. Preheat oven to 180°C (160 fan forced).  Grease and line a 20cm round cake pan.
2. To make the custard, whisk the custard powder and caster sugar together in a small saucepan.  Gradually add the milk, whisking until smooth.  Whisk over medium heat until custard bubbles and thickens.  Remove from heat then whisk in butter.  Place a sheet of plastic wrap directly onto the surface of the custard and set aside for 10 minutes to cool.
3. Beat butter and sugar together in a bowl until pale and creamy.  Add eggs, one at a time, beating well after each addition.  Sift flour and custard powder together over butter mixture and stir well until combined.
4. Pour half the batter into the cake pan.  Remove plastic from custard and spread over cake batter.  Spread remaining batter over the custard.  Bake for 35 to 40 minutes, or until golden.  Cool in pan for 10 minutes.  Turn out and transfer to a wire rack to cool completely.
5. Beat the icing sugar and butter until smooth and creamy then spread over cake.  Sprinkle with cinnamon and serve.

Variation
Stir the pulp of 2 or 3 passionfruit into the icing
Recipe credit
Woolworths Fresh Magazine, May 2015

Chocolate chickpea cake with ganache

For something a little bit different ...
Preparation + cooking:  45 minutes + cooling time
Serves 8
Ingredients

• Canola spray
• 400gm dark cooking chocolate, broken into pieces
• 2 tsp instant coffee granules
• 2 tbsp boiling water
• 240gm can chickpeas, drained and rinsed
• 1 cup brown sugar
• 1 tsp vanilla essence
• ⅓ cup olive oil
• 4 large eggs
• 1 cup self raising flour
• 1 tsp baking powder
• ½​​ cup plain yoghurt or cream
• Walnuts or similar, to garnish

​Method

1. Preheat oven to 180°C (160 fan forced).  Grease and line a 20cm springform tin.
2. Melt 200gm of the dark chocolate in a heatproof bowl over a small saucepan of simmering water, stirring until smooth.  Combine coffee and boiling water in a small cup then stir into melted chocolate.
3. Place chickpeas, brown sugar, vanilla and olive oil in a food processor and process for about 2 minutes until smooth.  With the motor running, add eggs, one at a time, beating after each addition.  Add the chocolate coffee mixture to chickpea mixture and stir gently to combine.  Stir in flour and baking powder then mix until just combined.  Pour mixture into prepared tin and bake for 30 to 40 minutes or until cooked through.  Set aside to cool slightly then remove from pan.
4. To make ganache, melt remaining 200gm chocolate in a heatproof bowl over a small saucepan of simmering water.  Remove from heat and cool slightly.  Stir in yoghurt or cream and mix to combine.  Place in fridge, remembering to stir often, until mixture reaches spreading consistency.
5. Spread ganache over top of cake and top with walnuts (or your choice of garnish).

Layered carrot cake with honeyed walnuts

This is a delicious and moist recipe.  The addition of the honeyed walnuts really makes it 'pop'
Thanks to Taste.com for the recipe Layered Carrot Cake with Honeyed Walnuts

Easy date loaf

A good, old-fashioned favourite and very easy to make
Preparation + cooking :  1 hour, approximately
Ingredients

• 1 cup roughly chopped dates
• 1 cup firmly packed brown sugar
• 100gm butter, cut into small cubes
• 1 cup boiling water
• 1¾ cups self raising flour
• 1 tsp bicarb soda
• 2 tsp vanilla essence

​Method

1. Preheat oven to 170°C (150 fan forced).  Grease and line the base of a loaf tin with baking paper.
2. Combine the dates, brown sugar and butter in a large bowl.  Pour in the boiling water and stir until butter has melted completely.
3. Stir in sifted flour and bicarb soda and mix until well combined.  Stir in vanilla then transfer mixture to prepared loaf tin.
4. Bake for about 45 to 50 minutes until browned and cooked through.  Allow to cool in pan for 30 minutes before transferring to a wire rack to cool completely.

Carrot cake with cream cheese icing

Cooking + preparation time:  1 hour plus cooling time
Ingredients

• 225gm self raising flour
• ½​ tsp baking powder
• ½​ tsp baking soda
• ½​ tsp cinnamon
• ½​​ tsp salt
• 3 eggs
• 175gm granulated sugar
• 150ml vegetable oil
• 200gm carrots, grated
• 50gm walnuts or pecans, roughly chopped, plus extra for decorating
• 50gm sultanas, optional

​​Cream cheese icing

• 100gm cream cheese
• 50gm butter, melted
• 225gm icing sugar, sifted
• 2 tsp vanilla essence
• 1 tsp lemon juice

Method

1. Preheat oven to 150°C (130 fan forced).  Grease and line two deep 20cm cake pans.
2. Sift together the flour, baking powder, baking soda, cinnamon and salt.
3. Beat the eggs in a separate bowl.  While beating, gradually add the sugar and then gradually add the vegetable oil.  Fold in the combined dry ingredients and grated carrot, alternately, being careful not to overwork the mixture.  Stir in the walnuts or pecans and sultanas (if using).
4. Pour mixture evenly into the two prepared cake pans.  Bake for about 35 to 40 minutes or until a wooden stick inserted into the centre comes out clean.  Cool completely before icing.

Cream cheese icing

1. Beat the cream cheese until soft and creamy.  Slowly mix in the melted butter.  Fold in the icing sugar until mixture is a spreadable consistency. 
2. Beat in vanilla and lemon juice.  If mixture appears thin, refrigerate for an hour or so before use.
3. Use some of the icing to sandwich the layers together.  Cover the top of the cake with the remainder of the icing then decorate with chopped walnuts or pecans.

Cinnamon cake with vanilla frosting

Ingredients

• 200gm butter, softened
• 1¾ cups caster sugar
• 1 tbsp finely grated orange rind
• 3 eggs
• 1¾ cups plain flour, sifted
• ¾ cup self raising flour, sifted
• ¼ tsp bicarb soda
• 2 tsp ground cinnamon
• ¾ cup milk

Vanilla cream frosting

• 250gm butter, softened
• 3 cups icing sugar
• 2 tsp vanilla bean paste

Method

1. Preheat oven to 180°C (160 fan forced). Grease a 6cm deep, 20cm square cake pan. Line base and sides with baking paper, allowing 2cm overhang on all sides.
2. Beat butter, caster sugar and orange rind together until light and fluffy.  Add eggs, one at a time, beating until just combined. Stir in flours, bicarb soda, cinnamon and milk.  Spread mixture into prepared pan.  Bake for 50 minutes or until a wooden skewer inserted into centre of cake comes out clean. Allow to stand in pan for 10 minutes. Turn onto a wire rack to cool completely.
3. To make frosting, beat butter until light and fluffy.  Beat in icing sugar and vanilla until combined.
4. Using a serrated knife, cut cake in half.  Place base on a serving plate and spread with half of the frosting. Place other half on top and spread with remaining frosting.

Easy apple cake

An easy and delicious cake or dessert
Ingredients

• 125gm butter, melted
• 6 tbsp caster sugar
• 8 tbsp self raising flour
• 2 large eggs
• 1 tsp vanilla essence
• 4 green apples, peeled, cored and sliced thinly
• Caster sugar and cinnamon, for sprinkling on top
• Cream, custard or ice cream, to serve

Method

1. Preheat oven to 200°C (180 fan forced).  Grease and line a lamington tin.
2. Place melted butter, caster sugar, flour, eggs, vanilla and apples in a large bowl.  Stir to combine.
3. Pour mixture into prepared tin. Sprinkle with caster sugar and cinnamon.  Bake for 30 minutes or until firm to touch.
4. Enjoy served cold with cream or warm with custard and/or ice cream.

White chocolate mud cake with ganache

Decadent, rich and delightful
Remember to leave plenty of time to create this beautiful cake as it is dense and requires several hours cooking and cooling time
Serves 10
Ingredients

• 250gm unsalted butter, chopped
• 150gm white chocolate, chopped
• 2 cups caster sugar
• 1 cup milk
• 1½​ cups plain flour
• ½​ cup self raising flour
• 1 tsp vanilla essence
• 2 eggs, lightly beaten

Ganache

• 300gm white chocolate, chopped
• ½​ cup cream

Method

1. Grease and line a 22cm deep cake tin.  Preheat oven to 160°C (140 fan forced).
2. Combine butter, white chocolate, caster sugar and milk in a medium saucepan.  Stir over a low heat until chocolate is melted. Transfer to a large bowl and cool for 15 minutes.
3. Stir in sifted flours, vanilla and eggs and stir to combine. Pour into prepared cake tin.  Bake  for approximately 2 hours, covering with alfoil half way through cooking.  Cake is cooked when a wooden skewer inserted into the centre comes out clean.
4. Stand cake in pan for 30 minutes then turn onto a wire rack to cool completely before icing.
5. Prepare ganache.  Combine white chocolate and cream in a medium pan and stir over low heat until chocolate is melted and mixture is smooth. Pour into a bowl and refrigerate (stirring occasionally) until the mixture is a thick and spreadable consistency.
6. Spread ganache over cake and decorate as required.

Recipe credit
Womans Day Magazine, 5 April 1999

Orange cake with white chocolate ganache

Ingredients

• 200gm butter, at room temperature, chopped
• 1 cup caster sugar
• 2 tsp orange zest, finely grated
• 4 eggs
• 2 cups self raising flour
• 100ml orange juice
• Jaffas or similar to decorate

Ganache

• 300gm white chocolate, chopped
• ½​​ cup cream

Method

1. Preheat oven to 160°C (140 fan forced). Grease a 20cm square cake tin and line with baking paper.
2. Beat butter, caster sugar and orange zest until light and creamy. Add eggs, one at a time, beating well after each addition.
3. Sift flour into mixture then pour in orange juice. Fold together until just combined. Spoon into prepared tin and smooth the surface. Bake on low shelf in the oven for 45 to 50 minutes, or until firm to a gentle touch in the centre. Stand in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
4. Prepare ganache.  Combine white chocolate and cream in a medium pan and stir over low heat until chocolate is melted and mixture is smooth. Pour into a bowl and refrigerate, stirring occasionally, until the mixture is a thick and spreadable consistency.
5. Spread ganache over cake and garnish with Jaffas.

Pineapple cake

Photo coming soon

A delicious, moist cake
Serves 8 - 10
Preparation + cooking:  1 hour plus cooling time
Ingredients

• 100gm butter
• 100gm brown sugar
• 2 eggs, separated
• 1 tsp vanilla essence
• 150gm self raising flour
• 2 tsp baking powder
• ¼ tsp salt
• 60ml pineapple juice
• 75gm crushed pineapple

Icing

• 50gm butter
• 100gm icing sugar, sifted
• 2 tsp pineapple juice or rum
• 1 tsp grated lemon rind
• Crystallised pineapple, to garnish

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 20cm round cake tin and line base with baking paper.
2. Cream together the butter and brown sugar until light and fluffy then beat in egg yolks and vanilla essence.
3. Fold in sifted flour, baking powder and salt alternately with the pineapple juice, then fold in the crushed pineapple.
4. Whisk egg whites until stiff, but not dry, then fold into the cake mixture.  Transfer the mixture into cake tin and bake for 30 to 35 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.  Allow to cool for 10 minutes before removing from cake tin, leave to cool completely.
5. To make the icing, cream the butter until light and fluffy then gradually bean in  the icing sugar and pineapple juice or rum.  Stir in the lemon rind.  Spread the mixture over the top of the cake and garnish with crystallised pineapple.

Note
​Toasted almonds are also really nice as a garnish

Quick chocolate cake

Photo coming soon

Easy to make, delicious to eat
Serves 8
Preparation + cooking:  45 minutes
Ingredients

• 125gm butter, softened
• 1 cup caster sugar
• ½ cup cocoa
• 1 cup self raising flour
• 2 eggs
• ¼ cup milk

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 20cm cake tin and line base with baking paper.
2. Place all ingredients in a large bowl and beat for about 2 minutes until combined.
3. Transfer the mixture into prepared cake tin and bake for 25 to 30 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.  Allow to cool for 10 minutes before removing from cake tin, leave to cool completely.
4. ​Decorate as required.

Madeira cake

Photo coming soon

One from my 1980's Home Economics class cookbook
Serves 8
Preparation + cooking:  1 hour
Ingredients

• 225gm butter
• 1 cup caster sugar
• 3 eggs
• 1 tsp vanilla
• 2 cups self raising flour
• ½ cup milk

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 6cm deep, 12 x 20cm loaf tin and line base and sides with baking paper.
2. Cream together the butter and caster sugar until light and fluffy then beat in the eggs, one at a time, followed by the vanilla.
3. Add the flour and milk alternately, folding until just combined.
4. Transfer the mixture into prepared cake tin and bake for 40 to 45 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.  Allow to cool for 10 minutes before removing from cake tin.
5. ​Serve warm or cold.

Variations
Chocolate:  Sift ½ cup cocoa into the bowl with the flour at step 3
Orange:       Replace ½ cup milk with ¼ cup orange juice and add 1 tbsp finely grated orange rind to the mix
Marble:        Divide cake mix into 3 parts.  Add 1 tbsp cocoa to one part, add pink food colouring to another, leaving the third part plain.
                      Place large spoonfuls of mixture into greased tin, alternating colours.  Run a knife through the mixture gently to create a coloured swirl pattern

Ideas and inspiration ...