Friday, March 20, 2015

Caramel Butter Cake

Didn't know what to expect with a butter cake and wasn't actually expecting much.  But with this one I've been pleasantly surprised.  First off, it was super easy to make.  Took about half an hour (maybe even less). Second, it is delicious.

I made this cake while Jen had Portia over for a play so I was making the Caramel Icing and cooking it on the stove when yelling erupts in the lounge.  I leave my icing (thinking I'll only be a second) and I end up laying on the couch being patient for Jen who was the Nurse and Portia who was the Doctor.  Anyway my icing burnt because I forgot all about it.  But I actually didn't mind.  I had tasted the icing just before burning it and didn't like it because it was soooooo ridiculously sweet.  I really didn't enjoy it at all.  So much sugar and just not nice.

Anyway I did plan to give the icing another go later but Jen spied the cake and wanted a slice and I gave in.  Then Jase and I also had a bit and I loved it just as it was.  No icing required.  Nice with a bit of cream and a cup of coffee.

The only thing I might do differently next time round is to try it with some chopped walnuts in it.  Just for a bit of texture - oh listen to me sounding all so cheffy.

125g butter, softened
1tsp vanilla extract
1 cup (220g) brown sugar
2 eggs
1 tbs golden syrup
1 cup (150g) plain flour
1/5 cup (75g) SR Flour
1 tsp ground cinamon
1/2 cup (125ml) milk

Caramel Icing
1 cup (220g) brown sugar
60g butter
2 tbs milk
3/4 cup (120g) icing sugar
2 tsp milk

Preheat oven to 180 degrees.  Grease deep 20 cm round cake pan and line with baking paper.
Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy.
Beat in eggs, one at a time; beat in golden syrup.  Transfer mixture to large bown; fold in sifted dry ingredients and milk.  Pour mixture into pan.
Bake cake for about 50 minutes.  Stand cake in pan 5 minutes, turn, top-side up onto wire rack to cool.
Make caramel icing.

Caramel Icing
Stir sugar, butter and milk in small saucepan over heat without boiling until sugar dissolves; bring to the boil.  Reduce heat; simmer, uncovered for 3 minutes without stirring.  Remove from heat; stir in sifted icing sugar.  Stir in extra milk.

Saturday, March 14, 2015

Lemon & Lime White Chocolate Mud Cake

I chose this one out of the Women's Weekly Bake cookbook.  I'm not much of a cake baker but thought this one sounded nice.  I've also never made a white chocolate mud cake so a good one to try out.

Really easy to make.  Didn't take long, especially with my little helper.


250g butter, chopped
2 tsp grated lemon rind
2 tsp grated lime rind
180g white chocolate
1 1/2 cups castor sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self raising flour
2 eggs

Coconut Ganache
140ml coconut cream
360gm white chocolate
1tsp grated lemon rind
1tsp grated lime rind

Preheat oven to 150 degrees (fan forced).  Grease deep 20cm round cake pan and line base with baking paper.
Stir butter, rinds, chocolate, sugar and milk in medium saucepan over low heat until smooth.  Transfer to a large bowl and cool for 15 minutes.
Stir sifted flours and eggs into mixture; pour into pan.

Bake cake for 1 hour and 40 minutes.  Cool cake in pan.
Meanwhile make ganache.
Turn cake, top-side up, onto serving plate; spread ganache over cake and serve.

Coconut Ganache
Bring coconut cream to the boil then remove from heat.  Add chocolate and rind to the pan and stir until chocolate has melted and mixture is smooth.
Cover and refrigerate until ready to ice cake.

Tasted delicious.  Would make again