Category: cake

Liz’s Quick Chocolate Cake

Oven temp moderate.
Grease a 20cm round tin.

4 oz (112g) butter
1.25 cups caster sugar
1.75 cups SR flour
2 tbsp cocoa
1/2 tsp soda bicarbonate
Pinch salt
1 cup milk
1/2 tsp vanilla
2 eggs

Sift all dry ingredients into a mixing bowl. Melt butter, stir in milk and vanilla, add to dry ingredients. Beat together with a wooden spoon for about 2 minutes or until smooth. Add eggs and beat another 2 minutes. Pour into greased tin and bake for 1 hour or until cake springs back when lightly touched in centre.
Cool on wire rack. Ice with chocolate icing.

Pat’s low carb chocolate cake

Cake

  • 100 gms flour
  • 1/2 tsp baking powder / levure chimique
  • 1 tsp baking soda / bicarbonate de soda
  • 150gms almond meal
  • 100 gms caster sugar
  • 20gms cocoa pure
  • 50 gms brown sugar / vergeoise
  • salt
  • 112gms butter
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 eggs
Sift and mix dry ingredients (it will be hard to sift the almond meal)
Add liquids (including melted butter), stirring well (I like to add butter first and then progressively add the rest of liquid to ensure a very smooth mix; it will be quite pourable)
Add eggs
Cook 35-40 minutes at 165 fan-forced

Icing

  • 200 gms chocolate
  • 100 ml cream
slowly melt chocolate and cream, mixing well until glossy and smooth
take off heat and beat, then cool (can use freezer for faster results)
beat again and re-cool quickly
once stiff enough spread over cake, this is usually enough to do a fine layer in the middle as well.

Variations

You can also adjust with coconut instead of the almonds, coconut cream instead of the milk, ghee or oil instead of the butter and even coconut flour (gluten free and lower GI) instead of the flour if desired. Can also use coconut cream instead of the cream in the icing, or peanut or almond butter.

Judy’s coffee cake

Moist Coffee Walnut Cake from Judy –based on PWMU Chocolate Simplicity Cake.

6oz  butter
1 cup sugar
3 eggs
4 tbsp instant coffee
1 or 2 tbsp hot water
2 cups SR flour
1 cup milk
I  tbsp vanilla
3-6 oz chopped walnuts		 180 gms
90-180 gms		 Grease and flour a cake tin.
Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk and vanilla.
Bake in a moderate oven 45 mins. Cool and ice/frost .

Judy’s Ginger Cake

Judy’s Ginger Cake

1 1/2 cups Pl flour
1 cup SR flour
1 tsp soda bic
2 tsp ground ginger
½ tsp cinnamon
½ tsp mixed spice
Pinch salt
1 cup caster  sugar
2 eggs
4 tbsp instant coffee
1 cup water
4 oz butter
I  tbsp vanilla
1 cup golden syrup		 Grease and flour a cake tin.
Combine all dry ingredients
Add eggs,  water and mix.
Melt butter and golden syrup together.
Add to main mixture and beat together.
Bake in a moderate oven 1 hour to 1 hour 15 mins. Cool and ice/frost .
Lemon icing: I cup icing sugar, 2 tsp butter, beat together, add warm lemon juice to preferred consistency.

Mocha Ripple Cake (coffee cake)

Commonly made by Mum (Liz F née P) without the ripple. 

4oz  butter
5oz brown sugar
2 eggs
I large tbsp instant coffee powder
1 tbsp hot water
Pinch salt
2 cups SR flour *
1/3 cup milk		 120 gms
150gms
2
I large tbsp

1 tbsp
Pinch
240 gm
1/3 cup milk

 Grease and flour a cake tin.

Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk.

Spread 2/3 batter in tin, sprinkle over chocolate, cocoa, sugar mixture.

Bake in a moderate oven 45 mins. Cool and ice/frost.

* SR flour = 1 cup plain flour + 1/2 tsp salt + 1½ tsp baking powder (NOT baking soda or bi-carb soda)
2 oz chopped chocolate
1 tbsp cocoa
1 tbsp sugar		 60 gms
1 tbsp
1 tbsp