Lime & coconut tres leche cake

July 12, 2019September 7, 2022 Belinda

This cake has all my favorite things, coconut, lime and tres leche all in one!!

Recipe by Phoebe Wood from “Delicious” Magazine, a wonderful Australian food magazine I adore.

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7oz unsalted butter, chopped, softened
1 1/3 cups caster sugar, or superfine
1 tbsp vanilla bean paste
Finely grated zest of 3 limes
6 eggs
3 cups self-raising flour, sifted
20 fl oz buttermilk
13 fl oz can evaporated milk
2 cups coconut milk
Coconut flakes, to serve

LIME AND COCONUT CREAM CHEESE ICING

7oz pure icing sugar, sifted
5oz unsalted butter, softened
17.5oz cream cheese, at room temperature
1/3 cup coconut cream
Finely grated zest of 2 limes

Preheat the oven to 350F. Grease the base and side of a 8-9″ round springform cake pan and line with baking paper.

In a stand mixer fitted with the paddle attachment, beat the butter and caster sugar until pale. Add 2 tsp vanilla and the zest of 2 limes, and beat to combine. Add the eggs, 1 at a time, beating well after each addition. In 2 batches, fold in the flour and 12 fl oz to the buttermilk, then spoon the batter into the prepared pan and smooth the top.

Bake for 1 hour 15 minutes or until a skewer inserted in the cake comes out clean. Stand for 20 minutes, then prick the top all over with a thin skewer.

Combine the evaporated milk, coconut milk and remaining buttermilk in a pitcher with the remaining 2 tsp vanilla bean paste, then pour half over the cake.
Stand to soak for 15 minutes, then pour over remaining milk mixture.
Chill for 4 hours or overnight until cold.

For the icing, beat the icing sugar and butter together in a stand mixer fitted with the paddle attachment until pale. Beat in the cream cheese, coconut cream and lime zest until combined and smooth.

Spread over the cake using a palette knife. Scatter with coconut flakes and remaining lime zest, and cut into slices to serve.

Baking · Chocolate · Do-ahead · Holiday Food

Chocolate-ginger refrigerator squares

July 12, 2019September 7, 2022 Belinda

Don’t you just love cookies you don’t have to “cook”?
We are living with an upstairs temporary kitchen and only a toaster oven for 6 months while our kitchen/dining room is being remodeled, so this recipe is a real winner. Aside from the ease of “cooking” I am a ginger freak.
Recipe c/o the great BBC Good Food website.

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11 oz ginger cookies, roughly crushed
8 oz crystallized stem ginger, finely chopped or the stem ginger in syrup, drained and finely chopped. The more gingery you like it, the more you can add!
11 oz plain 70% to 85% chocolate of a good quality like Lindt.
3.5 oz butter, diced
3.5 oz golden syrup ( I get this on Amazon, but you can probably substitute with honey or corn syrup)

Line a 8″ by 11.5″ tin with baking parchment.
Mix the cookies with most of the ginger, then set aside.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy.
Pour this over the cookie and ginger mixture and mix together well.

Tip the mixture into the prepared tin and sprinkle over the reserved ginger (whether you’re using crystallized or drained ginger), then flatten the top lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs, or overnight, before cutting into small squares.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Purely nuts and seeds bread

May 30, 2019September 7, 2022 Belinda

This is a non-dairy, grain-free Paleo/Whole 30/Keto complaint recipe.

Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts, they slice beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time.
Be sure to grease the pan well so the beautiful seed bread pops right out.

It’s SO easy to make!

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3 cups mixed nuts and seeds left whole, for example;
1/2 cup pistachios
1/2 cup almonds
1/2 cup flax seed (try and use ground flax seed, as it’s a great binder)
1/2 cup walnuts
1/2 cup sesame Seeds
1/2 cup cashews

Other ingredients
3 eggs
1/4 cup oil
1/3 tsp salt

Preheat the oven to 325 F
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.

Baking · Do-ahead

One bowl olive oil-orange cake

May 26, 2019September 7, 2022 Belinda

One-bowl cakes are my favorite way of baking. No creaming the butter and sugar, just throwing everything into a bowl, then straight into the oven.
Olive oil and orange are a perfect marriage too.
(The next time I make it, I’m going to try adding some finely chopped fresh rosemary. You may want to experiment too)

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PREP TIME
15 minutes
COOK TIME
1 hour
MAKES
a 9-inch round cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tbsp grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier liqueur

Heat the oven to 350° F.
Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Baking · Do-ahead

One-bowl apple cake

May 25, 2019September 7, 2022 Belinda

This cake is so easy to make, is moist, rich and just perfect for this time of year.

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2 eggs
1 3/4 cups sugar
2 heaped tsp ground cinnamon
1/2 cup vegetable oil
1/2 tsp salt
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 tsp baking powder

Preheat oven to 350°
In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking powder, salt and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9×13 or two 9″ round pans.
Bake for approximately 55 minutes.

Baking · Do-ahead

Brown Butter Caramelized Banana Bread

May 20, 2019September 7, 2022 Belinda

Author: Kayla Howey from “The Original Dish”

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1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzle

Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.

Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.

Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.

Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.

Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.

Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.

Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.

Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.

* Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

Baking · Do-ahead

Beet and ginger cake with cream cheese frosting

March 30, 2019September 7, 2022 Belinda

Recipe by David Lebovitz, adapted from “SWEET” by Yotam Ottolenghi and Helen Goh

A few notes from the author;
“Although I liked the cake just fine without it, a little ground cinnamon or allspice in the cake batter would be welcome, for those who like spices.The original recipe had some fresh ginger juice added to the cream cheese frosting, but I didn’t think it was necessary; it was so good on its own.
The candied ginger in the cake gave it enough bite. The recipe also called for an 8-inch round cake pan, which I didn’t have in that size, so I used a square cake pan, which worked well.”

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9 to 12 servings

For the beet and ginger cake
1/2 cup finely chopped candied ginger
1 2/3 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cup (9 oz) grated fresh, raw beets (peeled)
finely grated zest of one orange
2/3 cup toasted walnuts, chopped
2 large eggs, at room temperature
1/4 cup sour cream
1/2 cup sunflower or canola oil
3/4 teaspoon Fruit Fresh, or 1 (1500mg) vitamin C tablet, crushed to a fine powder (optional)

For the cream cheese frosting
5 1/2 oz cream cheese, at room temperature
1/2 cup powdered sugar, sifted if lumpy
1/3 cup heavy cream
1/2 tsp vanilla extract, or the finely grated zest of one lemon

1. Butter an 8-inch square or round pan. Line the bottom with parchment paper. In a small bowl, pour boiling water over the candied ginger and let it sit for 15 minutes. Drain the ginger and squeeze out as much of the excess water as possible.

2. Preheat the oven to 350F

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in.

4. Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C in a small bowl. Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined

5. Scrape the batter into the prepared cake pan, even the top, and bake until a toothpick inserted into the center comes out clean, about 40 minutes.
(Note: The original recipe in the book, which called for the cake to be baked in a round 8-inch/20cm pan, said to bake the cake for 50 to 55 minutes. So it may take longer in another pan, but you should begin checking it at the 30 minutes, or so, mark.)

6. Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely.

7. To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth.
Beat in the powdered sugar until it’s completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. The frosting may seen rather soft, as mine was, but spread beautifully.
8. Spread the frosting over the top of the cake.

Storage: The cake will keep for up to 3 days. If not eaten the same day, it’s best stored in the refrigerator, although let it come to room temperature before serving, if you can.

Baking · Dessert · Do-ahead

Easy carrot cake for a crowd.

March 30, 2019September 7, 2022 Belinda

What is better than carrot cake? More carrot cake! It’s my husband’s favorite cake so I’m always looking for new and different recipes for it

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Serves: 10-12

1 3/4 cups flour
1/2 cup old-fashioned rolled oats
1 1/2 tsp salt
1 1/2 tsp fennel seeds
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 1/4 cups vegetable oil
1/4 cup olive oil
2 cups sugar
4 eggs, at room temperature
3 cups freshly grated carrot
1/2 cup golden raisins
1/2 cup pecans, chopped
1 tsp orange zest

Cream Cheese Frosting
2 cups confectioners sugar
1 8-ounce block of cream cheese
1 stick butter
1 tsp vanilla extract

Preheat oven to 350°F.
In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar.
Once combined, add in the eggs one at a time.
Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand.
Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.

Pour the batter into a prepared 13×9-inch baking pan and bake 45-50 minutes.
Remove cake from oven and let cool.
Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth.
With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated.
Once all the sugar has been added, add the vanilla and salt.
Spoon the icing over top of the cake and then spread evenly with a spatula.

Baking · Do-ahead

Paula Deen’s Ooey Gooey Butter cake

February 21, 2019September 7, 2022 Belinda

Sometimes you just have to post a Paula Deen recipe and this one is pretty darn good! Literally soft, creamy, ooey-gooey cake great served with ice cream.

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The cake
1 box yellow cake mix
2 large eggs
1 tsp. vanilla extract
1/2 cup butter, melted

The filling
1 (8 oz.) package full fat cream cheese, softened
2 large eggs
1 tsp. vanilla extract
1 tsp heavy cream
1/2 tsp salt
1/2 cup butter, melted
4 cups confectioners sugar

Preheat oven to 350 degrees F.
Spray a 9-inch by 3-inch round cake pan with baking spray or line bottom with parchment paper.
Combine the cake mix, eggs, vanilla and melted butter in a bowl until fully incorporated.
Press the cake mixture into bottom of prepared pan and get it as flat as possible.
Filling
In a stand mixer beat cream cheese, heavy cream, eggs, vanilla, salt and melted butter on medium speed until creamed.
Stir in the powdered sugar 1 cup at a time.
Pour the cream cheese mixture over cake mixture.
Bake for 35-45 minutes. Allow to cool before serving.

ENJOY!