Earlier in the year my friend Jacqui gifted me with this gorgeous chocolate cake, ready to eat along with the recipe below, telling me how it’s a favourite in her extended family. We so enjoyed the cake she gave us and I’ve been keen to try it myself ever since, except for me, the ‘year’ has become the new ‘month’ and time has got away way too quickly. But as of yesterday afternoon it’s school holidays around here, and as much as I LOVE school holidays (no driving, sport, lunches, homework and washing uniforms) the thing that has the potential to drive me quite up the wall during this time is the constant question “Mum, what can I eat?”. So the ducks of need + time + energy have lined up and I’ve finally got around to making this lovely and dead-easy cake myself. This moist cake cooks evenly and comes out shiny and rich looking, but best of all it’s light and chocolatey and very easy to eat. Costing less than $3 to make with ingredients you’re bound to already have in the pantry, this cake is simply awesome. Thanks for sharing it with us, Jacqui.
- 1 1/2 cups self raising flour
- 1 cup sugar
- 4 tablespoons cocoa
- 1 level teaspoon bi-carb soda
- 1 teaspoon vanilla
- 1 cup milk
- 110g butter, softened to room temperature
- 2 eggs
- Grease and line a deep 20cm round cake tin, and preheat oven to 150 degrees.
- Beat all the ingredients except the eggs together for about 2 mins. Add the eggs and beat for a further 2-3 minutes.
- Transfer cake mixture to greased and tin and smooth out evenly.
- Bake for around 50 mins, but start checking earlier with a skewer so cake doesn’t dry out.
- Ice with a simple mixture of icing sugar, butter, cocoa and a dash of milk, though as you can see I’ve used a jar of Betty Crocker’s chocolate icing cause it needed using up in my stores.
Since blogging about my prolific lemon tree lots of friends have sent me their winning lemon recipes, and so I’ve been enjoying the process of trying them out as needed, photographing and blogging about them (sorry I’m not faster at it… life doesn’t generally afford me the fun of cooking just for the sake of it!). Next cab off the lemon rank is Amy’s Lemon Bread, which she tells me is probably the cake she’s made more than any cake ever, and the one she still makes most often. This lovely loaf took little time and only a few dollars to make, lasted a good week in my take cake keeper and worked well with cream as dessert when needed. Thanks for sharing, Amy.
For the cake:
- 90g of butter
- 1 cup castor sugar
- 2 eggs
- 1 1/2 cups plain flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup milk
- 1 dsp grated lemon rind
- 1 tbsp lemon juice
- 1/2 cup almond meal
For the lemon syrup:
- 2 tbsp lemon juice
- 1/2 cup castor sugar
- Preheat oven to 180 degrees.
- In a small saucepan or microwave jug melt butter and mix in the sugar. Transfer to a large bowl, and add eggs one at a time, mixing well as you go.
- Add sifted dry ingredients alternately with milk and then fold in lemon rind, juice and ground almonds.
- Pour into a greased or lined loaf tin and bake in moderate oven for 50-60 minutes, though start checking earlier if you’re oven is hottish or fan-forced.
- While cake is in the oven, prepare the syrup by stirring lemon juice and sugar in a small saucepan over low heat until the sugar dissolves.
- When cake is cooked and still hot and in the tin, gradually spoon over the lemon syrup. Allow to cool completely in the loaf tin.
This easy-peasy banana bread has become my frequent go-to for using up fruit that’s quickly losing freshness in my fruit bowl. Originally from Nigella Lawson’s excellent book, How To Be A Domestic Goddess, this banana bread is cheap to make, freezer friendly and super versatile. If bananas have become over-ripe I often throw them straight in the freezer whole, skins and all, and then thaw them out to use another time – upon defrosting the insides just slop right out of their skins, and don’t even need mashing. And this recipe copes really well with almost anything you want to throw at it: old, bruised strawberries, rhubarb, a drained can of pineapple chunks/crushed pineapple, a handful of nuts, crystalized ginger… whatever floats your boat. Just keep the bananas!) The loaf pictured above features rotten bananas, too-far-gone pears and a handful of frozen raspberries from the freezer, and cost about $5 to make.
- 175 grams plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams unsalted butter (melted)
- 150 grams caster sugar
- 2 large eggs
- 4 small very ripe bananas (mashed)
- 1 teaspoon vanilla extract
Preheat the oven to 170ºC and line a loaf tin with baking paper. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas, along with any other fruit you’ve decided to use – just blitz it in your food processor first. Then, with your wooden spoon stir in vanilla extract and any other ‘bits’ you want – nuts, raspberries etc… Add all this to the flour mixture, then scrape into a loaf tin (23 x 13 x 7cm) and bake in the middle of the oven for 1-1¼ hours (start checking at 1 hour). When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer. Also can be toasted and spread with butter for a yummy brunchy breakfast.
So my lemon tree is going bananas (check out my heavy-laden little tree!), which has seen me searching high and low for good lemon recipes. Ages ago a friend made this lovely cake for me when visiting with them and it was such a delightful thing to eat – zesty and fresh with a lovely depth and moistness resulting from the addition of sour cream. And trying it out proved so simple I could do it while catching up with an old friend on the phone. Make this cake in whatever shape you like – a ring tin is a lovely option, or do as I did and use a regular 22cm round one. This cake is great when you’re in a rush cause it doesn’t matter at all if you need to ice it while it’s still a little warm – the drizzled glaze effect is perfect for this cakey genre. Turn it into a terrific dessert by serving with a dollop of cream and enjoy the cost effectiveness of this affordable option, which costs around $6.80 if you need to purchase lemons from a shop, and $3 less if you scrump some lemons from elsewhere.
For the cake
- 220g butter (melted or at room temp)
- 330g caster sugar
- 2 eggs
- 120g sour cream or cream or greek yoghurt
- 60 ml lemon juice / juice 3 lemons
- 2 Tbsp lemon zest / zest 2 lemons
- 300 g all purpose flour
- 2 tsp baking powder
For the lemon icing
- 320g icing sugar (sifted)
- 1 Tbsp lemon juice
- 2 Tbsp water (boiling)
- Preheat the oven to 160°C if fan forced or 170 degrees otherwise. Grease and line a 22 cm round or ring tin with flour and butter or baking paper.
- Place the butter, sugar, eggs, sour cream, lemon juice and zest in a stand mixer or food processor and mix well until batter is well combined and smooth.
- Add the flour and baking powder and whisk until smooth.
- Pour the mixture into a greased pan and bake for 40-45 minutes (or until a skewer inserted comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
- To make the lemon icing: place the icing sugar, juice and water in a bowl and mix to combine. Drizzle over the cake.
In my favourite baking cookbook, Belinda Jeffery’s Mix & Bake, there’s a recipe for Walnut and Caramel Bars that is awesome for many reasons, except that nobody at our place likes walnuts at all (my husband feels especially ripped off when they taunt him by randomly turning up in chocolate brownie), so I’ve avoided this recipe until now. I had a spare packet of Nestle milk chocolate chips hanging around in the pantry, and it occurred to me that this recipe could be just as good with the combination of chocolate and caramel flavours. And wow – it turned out beautifully! The base of this slice is lovely and short – pastry-like, buttery and crumbly without falling apart, and in the oven, the topping forms another three layers to create a total of four with the base: first a thin layer of caramel, followed by messy choc-chips underneath a layer of meringuey goodness that settles on the top. And I love the versatility of this one – it’s been used at our place for dessert with friends over for dinner, lunch box treats and afternoon tea following a big day. The quantities that follow make a very large slice in a 30x20cm tin, and produces approximately 40 pieces (for a regular lamington sized tin, just halve the recipe). Worst case scenario this massive slice costs just under $9 to make, but less if you stock up on chocolate chips when they’re on special or use a Homebrand variety.
- 320g plain flour
- 140g caster sugar
- 250g butter
- 4 eggs
- 140g castor sugar
- 140g brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 x 250g bag Nestle chocolate chips
- Preheat oven to 180 degrees and line a large 30x20cm slice/roasting tin with baking powder.
- Throw all the ingredients for the base into a food processor and process until pastry has formed and is well-combined. Press mixture into lined tin, setting aside the food processor to use again later (don’t bother washing it up) and use fingers or the back of a spoon to ensure pastry is evenly spread in the tin. Place in oven for 20 minutes or until golden brown.
- While base cooking, combine flour, baking powder, cinnamon and salt in a small bowl and set aside.
- Throw the two sugars, eggs, vanilla extract into the food processor and combine well. Add the dry ingredients from the small bowl and process again. Remove blade from the bowl of the food processor and stir in chocolate chips.
- Allow the base to cool for 10 minutes (doesn’t have to be completely cool) and spread the topping mixture evenly over the base. Bake again for 20 minutes, though start checking earlier. Once the topping seems set and brown, remove from the oven. It should still be a little wobbly as it will set further as it cools. Cut when cool. Enjoy!
Recently while grocery shopping, I was sucked in by the cover of Donna Hay magazine, which was adorned with the most gorgeous looking muffins. And despite needing to keep one good eye on reality (the deal-breaker for me was the feature in the middle of the mag which promised to help me pull off a wintery family picnic by the sea at which even the kids would eat freshly caught crab and indulge in home-made lemon jelly desserts – each with a fresh sprig of thyme), I have enjoyed reading the issue. Just for fun, yesterday I thought I’d have a go at making some of Donna’s made-over front cover muffins, but unsurprisingly, there were no chia seeds or ricotta cheese in my stores, so I gave Donna’s muffins a middle of the road make-over of my own, swapping chia, ricotta and lemons for oranges, poppy seeds and sour cream. These freezer friendly muffins were simple and affordable to make and the result was lovely fat and tasty, moist, fluffy and delicate muffins, which took about 10 mins to get in the oven and cost around $4.
- 2 ½ cups self raising flour
- 1 cup caster sugar
- 2 tablespoons orange zest
- ¼ cup poppy seeds
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup greek yoghurt
- ½ cup vegetable oil (I use rice bran)
Orange Drizzle Icing
- 1 cup icing sugar
- 2 tablespoons orange juice
- Preheat oven to 180 degrees and distribute muffin cases among a 12 hole muffin tray (I like to use baking paper for this – just cut into squares, turn a small glass upside down and mould each paper square with 2 hands around the glass to get the needed shape).
- Mix the first four (dry) ingredients in a large bowl and set aside. Mix the wet ingredients in a smaller bowl and then combine with the dry, mixing until combined, but only just.
- Divide batter among lined muffin holes and bake for 20-25 minutes.
- While muffins are baking, mix sugar and juice together to make the drizzling icing. When muffins are brown and spring back slightly when touched, remove from oven and drizzle icing all over, glazing each. If you prefer the icing thicker and more like a topping, wait for muffins to cool before drizzling.
Often my dislike of baking biscuits sees me attempting to turn a biscuit recipe into one for a slice, and yesterday my friend Charmaine’s Facebook photo of her Peanut Butter Biscuits had me once again starting down this path. And yay – I think it worked! What follows is a slight variation (I added choc-chips) on the original recipe by Paula Deen, which results in a mouth-watering and chewy slice. It took me all of 5 minutes to mix up and whack this gluten free dessert option into a tin and then into the oven – just in time for a friend popping in for afternoon tea. Using the quantities below, this slice makes 24 pieces and costs under $6 to make, less if you prefer to leave out the chocolate. Thanks for the recipe, Charmaine.
- 500g good quality peanut butter
- 400g caster sugar
- 2 eggs
- 150g choc chips (homebrand are fine)
- dash of vanilla extract
- 2 tablespoons raw sugar
- Preheat oven to 180 degrees
- Combine all ingredients except raw sugar in a bowl and box well. Press into a lined 20 x 30cm slice tin using clean, wet hands. Sprinkle raw sugar evenly across the top of slice.
- Bake for 35-40 minutes (slice should be brown on top, firm around the edges and fudgey in the middle. If slice browns quickly, cover in foil for remainder of cook time. and allow to cool before cutting. Boil the kettle for tea and enjoy.