Birthday….

 No recipe post today.
Just wanted to show off the Minion cake my niece made me for my birthday.

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Very clever…
Thanks Ronie.

There was also Lemon and Passionfruit Cheesecake from my wonderful husband and some Red Velvet Cupcakes from my niece Beckie.

The other cake was for my Mum. Fig, Pistachio and Ginger with a Pomegranate Cream Cheese Icing. That one I made and will be sharing the recipe a little later.

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Thanks to the great little cooks…

Lona

Chocolate Cherry Mud Cake..

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So, as promised, here is the recipe for the chocolate  cherry  mud cake I made  the other week for my sisters birthday…

(“Can I Really Eat It??”  Gluten Free Caramel and Prune  Mud Cake)

This is NOT one for those who opt for sugar-free baking, but a sliver of this cake is just heavenly.

In a saucepan over low heat gently melt 250g butter with 200g dark chocolate, 300g castor sugar, 220g syrup from a 670g jar of pitted morello cherries and 60g brandy, stirring often until smooth.

Once melted take of the heat and allow to cool for about 10 minutes.

Then stir in 3 lightly beaten free range eggs.

Now stir in 225g plain flour along with 15g baking powder and 50g cocoa. Then gently stir through the drained cherries from the jar(I think it came to about 300g of cherries)

Pour the mix into a lined deep cake tin and bake @ 150c for between 1  1/2 to 1  3/4  of an hour.

Let it cool completely before decorating with fresh cream, a few cherries and some chocolate shavings.

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This was a very moist, luscious cake. Went down well with a strong cup of coffee.

Enjoy…

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“Can I Really Eat It??” Gluten Free Caramel and Prune Mud Cake.

imageMore birthdays this week.

The youngest siblings are twins and its their birthday.

We had a sibling night out on Friday and went to the local bistro (Grumpy’s in Hurlstone Park) celebrating birthdays, new jobs, and returns home from holidays. There was seven of us (one sister couldn’t make it but a niece could) Six girls and one boy. Quite the mad gang we are when we get together too.

I love the way we each order a separate meal and while eating cut of  chunks of our own meals and drop them into each others plates Or simply reach over and help ourselves to each others plates and meals.

We then ordered 5 different desserts, plonked them in the middle of the table and went for it. Forks clashed and flew I tell you. Luckily we had one of the beer gardens to ourselves. We had a great time.

Yesterday was cake making day. I spent most of the day trialling and making dessert for more family madness at mum and dads  today for family lunch.

Two birthdays means two cakes. One sister chose a Choc and Cherry Mud Cake  while the other (being a celiac) requested a Gluten Free Caramel Mud Cake.

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So lets go with the GF cake this time and I’ll do the choc cherry next time…..

To a medium saucepan add 185g butter, 150g white chocolate, 320g milk (I used soy), 100g glucose syrup, and 200g chopped pitted prunes and 50g chopped pitted dates. Put it over a medium heat and gently melt it all together, squashing the dates and prunes with a spoon on the sides of the saucepan.

Once the butter and chocolate has melted and the whole lot is smooth, take it off the heat and let it cool down for 10 minutes.

Now beat in 2 eggs and then fold in 250g Gluten Free Plain Flour mix (I use Orgran) and 20g gluten free baking powder.

Pour the whole lot into a lined deep 22cm round cake tin and bake at 150c for 55-60 minutes.

I let that cool overnight. This morning got up and made caramel ganache for the topping.

Simply heat 200ml cream to just before boiling and pour it over  a combination of 300g of white chocolate and caramel baking buttons. Leave it for a couple of minutes then stir until smooth.

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Let it set for a couple of hours or until its the consistency you want it to be and then spread it over the top of your cake.

Happy Birthday Jacky and Vicky.

Enjoy…image

Rainbow Cake

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Yet another Birthday. My sister’s turns #? on Wednesday but Sunday is family get together day so Sunday, we eat cake.

Katy’s cake of choice this year – Rainbow Cake. Fine choice too.

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A very simple Vanilla Butter Cake – With an electric mixer, beat together 250g chopped butter with 220g castor sugar until light and fluffy, then beat in 4 eggs (one at a time) with 2 tsp vanilla extract. Next sift in 80g almond meal (ground almond), 260g plain flour, 10g baking powder and pour in 60ml milk. Mix on low speed until well combined. Divide batter into 3 bowls, add a few drops of food colouring and mix well.

(This particular cake had 6 layers so I made this recipe twice.)

Butter and line 3x18cm cake tins. Pour each coloured batter into a separate tin and bake at 160c for 22 minutes or until cooked. Let the cakes cool for a few minutes in the tin then take them out and let them cool completely on wire racks.

Cream cheese icing – In electric mixer beat 250g chopped butter with 250g cream cheese until white and very smooth. Gradually beat in 500g sifted icing mixture and finish of with 2 tsp vanilla extract.

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Now just spread cakes with icing and put them on top of each other. Leave enough icing to cover the sides of the cake.

Decorate with whatever sweets you (or whoever’s eating) like and serve.

Happy Birthday Katy.

EnjoyImage