Saturday, August 29, 2009
I HAD to drop everything and flick straight to Outlook when I got an email from my friend Edie with that subject line. You have to cook this recipe that I saw in a CWA cookbook - how could I resist?
Edie lives in Tasmania, two hours' flight from me in Sydney, but she knows me well, and sure enough my eyes lit up as I read this recipe for Malteser cake.
The original recipe called for vanilla Fruche, but I couldn't find it at the shop so I settled for a mixture of normal vanilla yoghurt and sour cream, which I had in the fridge and which had the added benefit of giving the cake a soft, light crumb. The Maltesers melt through for fantastic little pockets of moist, gooey goodness and the white chocolate on top just finishes it off nicely. It was very hard to stop at one piece!
The only problem is that Edie can't come over for a piece - emails and virtual cake and coffee just isn't the same.
Adapted from the CWA Cookbook
1 cup self-raising flour
3/4 cup caster sugar
4 tbs cocoa
150g sour cream
150g vanilla yoghurt
2 tbs vegetable oil
Preheat oven to 175C and grease an 18cm square tin.
Sift flour and cocoa into a bowl and add sugar.
In a separate bowl, mix together sour cream, yoghurt, eggs and oil.
Add wet ingredients to dry and stir to combine. Fold through Maltesers.
Pour mix into prepared pan and bake for 25-30 minutes.
To decorate, melt white chocolate by microwaving it for a minute on 50% power. Stir and repeat until fully melted.
Pour into a plastic sandwich bag, snip the corner off and drizzle melted chocolate over cake before cutting into pieces.
Saturday, August 22, 2009
Sunday, August 16, 2009
Well! Forget the cupcake, this was far more important. A few polite inquiries about the possible future of the cupcake courier later (the office assistant was going to throw it in the bin! The very idea), I was lugging it back to my desk happy as a clam.
Later that night, when I pulled it out from under the desk to head home, my seatmates’ eyes nearly fell out of their heads.
As regular beneficiaries of my baking adventures, they were pretty excited about the courier in itself – but as blokes, it took them all of about five seconds to come up with a different use for it.
“You could fit 12 beers in there!” Danny said. “The ice goes in the cupcake hole and then the beer goes on top!”
For the moment, though, I think I’ll stick to cupcakes, and these carrot ones are one of my favourite cake recipes.
The carrot is a pain in the rear end to grate, I have to admit, but the end result is so moist and flavourful I always forget about my scratched knuckles as soon as the cake is iced.
Carrot and walnut cake
Makes 12 cupcakes
2 cups plain flour
2 cups caster sugar
2 tbs cinnamon
2 tsp baking powder
2 tsp bicarb soda
3 cups grated carrot (roughly four big carrots)
1 cup vegetable oil
1/2 cup walnuts, chopped
Cream cheese icing
250g cream cheese
80g butter, softened
1 cup icing sugar, sifted
1 tbs lemon juice OR 1 tsp vanilla extract
Preheat oven to 180C. Line cupcake tin with patty pans.
Combine all dry ingredients in a large mixing bowl and stir well to combine.
Add grated carrot, oil and eggs, mixing until the dry ingredients are moistened and then beating eith an electirc beater for two minutes. Mix will be quite runny.
Fold in the walnuts and spoon into pans.
Bake for 25-30 minutes and cool on a rack before icing.
For icing, beat butter and cream cheese together in an electric mixer until smooth. Beat in icing sugar and flavour and beat until light and fluffy.