Cakes, Cooking

Coffee Cream Cake

Can’t go to the coffee shop? Why not make something yummy while you’re stuck indoors? Try this Coffee Cream Cake recipe*.  

The Cake

Ingredients:

  • 200g plain flour & 2.5 tsp baking powder (or 210g self raising flour)
  • 9 tsp coffee powder/granules
  • 4 medium eggs
  • 220g soft margarine or butter
  • 220g soft light brown sugar
  • 2 tsp milk
  • 0.125 tsp salt

Utensils

  • Mixing bowl
  • Measuring cup
  • Mixing spoon
  • Kitchen scale
  • Hand beater (or Mix master)
  • Cake tin (2 x 20cm. diameter or 1 20cm high wall)
  • Cooling rack

Method

  • Preheat your oven to 160 Celsius (320 Fahrenheit)
  • Grease cake tin(s)
  • Place all ingredients into your mixing bowl
  • Mix ingredients thoroughly until smooth
  • Pour mix into the tin
  • Place in oven for 30-40 mins (Use a skewer to see if its ready. Push into the cake and pull it out. If the cake is ready the skewer will come out clean)
  • Remove from oven and place on a cake rack
  • Allow to cool a little (about 10 minutes) and remove from the tin
  • When cooled (cut cake into 2 layers if you’ve used a single tin) add the cream.

Coffee Cream icing

Ingredients:

  • 400g of icing sugar
  • 200g soften bitter
  • 0.25 tsp vanilla extract
  • 8 tsp instant coffee powder/granules
  • 4 tsp boiling water
  • Crushed walnuts to decorate the top if desired

Utensils

  • Mixing bowl
  • Measuring cup
  • Measuring spoons (teaspoon)
  • Mixing spoon

Method

  • Sieve icing into a bowl
  • Add water, coffee, vanilla & softened butter
  • Mix well until smooth
  • Add cream to bottom layer
  • Pop top layer on spread cream across the surface
  • Spread cream around the sides if you wish
  • Decorate with crushed walnuts if you wish

* This recipe is lifted from: https://charlotteslivelykitchen.com/coffee-cake/

Cooking, Lemon Cake

Lemon Cake

Can’t go to the coffee shop? Why not make something yummy while you’re stuck indoors? Try this Lemon Cake recipe*. You can use any citrus – lemon, lime, orange – and you can choose to ice it or not. This one is great for morning & afternoon teas, lunch, fetes and other events.

 

The cake

Ingredients:

  •  1 1/2 cups of self raising flour (suitable for gluten free & or almond flour but may require additional cooking time)
  • 1 cup castor sugar
  • 2 eggs
  • 1/2 cup milk
  • Zest of 2 lemons
  • 115g butter (can use margarine)

Utensils

  • Mixing bowl
  • Measuring cup
  • Mixing spoon
  • Egg beater/whisk
  • Sieve (or wire strainer)
  • Cake tin (any style)
  • Cooling rack

Method

  • Preheat your oven to 180 Celsius (356 Fahrenheit)
  • Grease cake tin (I chose a ring tin)
  • Zest lemons (use a grater, if you have a 4 sided one, use the smallest holes)
  • Sieve dry ingredients into the bowl
  • Melt butter (in microwave or on stove top)
  • Beat eggs
  • Add Milk, butter, eggs and zest to the dry ingredients
  • Mix ingredients thoroughly
  • Pour mix into the tin
  • Place in oven for 35-40 mins (When ready it will spring back when you push the surface)
  • Remove from oven and place on a cake rack
  • Allow to cool a little and remove from the tin
  • When cooled, Ice and decorate as you see fit.

Lemon icing

Ingredients:

  • 3/4 cup of icing sugar
  • 3 tablespoons lemon juice

Utensils

  • Mixing bowl
  • Measuring cup
  • Measuring spoons (teaspoon & tablespoon)
  • Mixing spoon

Method

  • Sieve icing into a bowl
  • Add lemon juice
  • Mix well. This makes a thin icing.

* This recipe is sourced from the cookbook of Terri Bateman

Chocolate slice, Cooking

Easy Chocolate Slice

Can’t go to the coffee shop? Why not make something yummy while you’re stuck indoors? These Chocolate Fudge Bars* are a great way to use up hoarded pantry ingredients and are very easy to make.

The slice base

Ingredients:

  • 1 cup of plain flour (suitable for gluten free flour)
  • 1/2 cup sugar
  • 1 cup of coconut (you can leave this out if you must, but add in some oats or fruit)
  • 1 tablespoon cocoa (can use drinking chocolate)
  • 185g (6oz) butter (can use margarine or oil)
  • 1/2 teaspoon of vanilla
  • Optional extras: You may wish to add in some dried fruit, rice bubbles, oats, lollies, chocolate, or whatever is to hand

Utensils

  • Mixing bowl
  • Measuring cup
  • Measuring spoons (teaspoon & tablespoon)
  • Mixing spoon
  • Sieve (or wire strainer)
  • Biscuit tray (min 1cm heigh)
  • Cooling rack

Method

  • Preheat your oven to 180 Celsius (356 Fahrenheit)
  • Grease biscuit tin
  • Melt butter (in microwave or on stove top)
  • Sieve dry ingredients into the bowl
  • Add vanilla to the mix
  • Mix ingredients thoroughly
  • Press mix into the tin
  • Place in oven for 15-20 mins
  • Remove from oven (it may appear to be moist and uncooked but believe me it is)
  • Allow to cool
  • Ice and decorate as you see fit.

The icing

Ingredients:

  • 1 cup of icing sugar
  • 2 tablespoons cocoa (can use drinking chocolate)
  • 30g (1oz) butter (can use margarine or oil)
  • 1 1/2 teaspoons of hot water

Utensils

  • Mixing bowl
  • Measuring cup
  • Measuring spoons (teaspoon & tablespoon)
  • Mixing spoon

Method

  • Melt butter (in microwave or on stove top)
  • Sieve dry ingredients into the bowl
  • Mix well, adding hot water to thin the mixture as required

* This recipe is sourced from “The Big Book of Beautiful Biscuits” first published by The Australian Woman’s Weekly in 1982.