Caramel-Almond Coconut Cake

 

Ingredients: (Caramel-Almond Coconut Cake)

CAKE
1 pkg. (18.25 oz.) yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups flaked coconut, divided
CARAMEL-ALMOND TOPPING
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) Milk Chocolate & Caramel Morsels

Directions: (Caramel-Almond Coconut Cake)

FOR CAKE:
Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan.
Beat cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
Bake for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.
FOR CARAMEL-ALMOND TOPPING:
While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.

Gluten-free carrot cake


Ingredients: (Gluten-free carrot cake)

 unsalted butter, for greasing

225 g gluten-free self-raising flour, plus extra for dusting

2 large free-range eggs

125 g soft brown sugar

125 ml sunflower oil

1½ teaspoons ground ginger

1 teaspoon ground cinnamon

1 eating apple

200 g carrots

zest and juice of 1 orange

1 handful of sultanas

50 g walnuts, optional

For the icing:

75 g unsalted butter, softened

100 g icing sugar

zest of 1 orange

75 g cream cheese

50 g walnuts


Instructions: (Gluten-free carrot cake)

 Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.

Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.

Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.

Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

RASPBERRY TRAYBAKE

Ingredients: (RASPBERRY TRAYBAKE)

 

butter, for greasing
225 g caster sugar
4 large eggs
1 tsp vanilla extract
240 ml vegetable oil
240 g self-raising flour
1 tsp baking powder
300 g raspberries
icing sugar, for dusting

Directions: (RASPBERRY TRAYBAKE)

 

Preheat oven to 180C/160C fan/gas 4 and grease and line a rectangular baking tin that is approximately 30x22cm.
Whisk together the sugar and eggs for five minutes, until thickened, creamy and pale. Add the vanilla and slowly whisk in the oil.
Sift the flour and baking powder into the mixture and mix together using a metal spoon, not a mixer, until all the flour is combined.
Pour half of the cake batter into the tin and scatter over half of the fresh raspberries. Pour the rest of the cake batter over and scatter the remaining raspberries over the top, so that the tops are visible.
Bake for 45 minutes, or until a skewer or cake tester comes out clean then leave the cake to cool slightly before dusting with icing sugar and cutting into squares.

Pink strawberry cheesecake

Ingredients: (Pink strawberry cheesecake)

For the base
200g digestive biscuits
100g unsalted butter,
melted
For the filling
3 sheets
of leaf gelatine142ml
carton single cream300g
full-fat soft cheese100g
golden caster sugarfinely
grated zest of half a lemon3 tbsp
lemon juice300g
strawberries, hulled and chopped142ml
carton whipping or double cream1 medium
egg white
For the sauce
250g
strawberries, hulled and chopped, plus about 200g/8oz extra to decoratefinely
grated zest of half a lemon3 tbsp
lemon juice2 tbsp
golden caster sugar, or more to taste”

Directions: (Pink strawberry cheesecake)

Seal the biscuits in a plastic
bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and
stir in the melted butter, mixing thoroughly so that all the crumbs are
soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at
least 5cm deep, and press down with the back of a metal spoon to make an
even layer over the bottom of the tin. Chill in the fridge while you make
the filling.Submerge the gelatine leaves in a dish of cold water,
and leave to soak and soften for 5 minutes. Pour the single cream into a
pan and bring just to the boil, then take off the heat. Take the gelatine
leaves out of the water, give them a good squeeze to get rid of excess
water, and stir one by one into the cream (they will dissolve instantly).
Leave to cool for a few minutes.Beat the cheese in a bowl with the sugar, lemon zest
and juice until smooth and creamy. Mix in the cream and gelatine mixture
and the chopped strawberries.In another bowl, lightly whip the whipping or double
cream so it falls in soft peaks, then fold it into the strawberry mixture.
Whisk the egg white in a clean bowl until it forms stiff peaks, then fold
gently into the cheese mixture. Pour into the cake tin and smooth down
lightly. Chill for at least 21?2 hours until set.To make the sauce, blitz all the ingredients in a food
processor or blender. Taste and add more sugar if needed, then pour into a
jug and keep in the fridge until you’re ready to serve. (Both cheesecake
and sauce can be made a day ahead.)To serve, run a knife between the cheesecake and the
tin to loosen it, remove it from the tin, then take it off its base and
put it on a serving plate. Halve the extra strawberries lengthways, pile
them in the middle and serve with the jug of sauce.”

Pumpkin Cake with Caramel-Cream Cheese Frosting

Ingredients: (Pumpkin Cake with Caramel-Cream Cheese Frosting)

FROSTING

1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks (6 ounces) unsalted butter, softened
2 tablespoons heavy cream
1 pound cream cheese, cut into 2-inch cubes

CAKE

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
One 15-ounce can pumpkin puree
1/2 cup whole milk

Directions: (Pumpkin Cake with Caramel-Cream Cheese Frosting)

  1. In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.
  2. Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
  3. Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
  4. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
  5. Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
  6. Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.

Rum-Mocha Walnut Layer Cake

Ingredients: (Rum-Mocha Walnut Layer Cake)

CAKE

Fine dry bread crumbs, for dusting
2 cups walnut halves (about 7 ounces)
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 cup cake flour
1 teaspoon instant espresso powder
8 large eggs, separated
1 cup sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt

FILLING

6 large egg yolks
1/2 cup sugar
Pinch of salt
2 tablespoons instant espresso powder dissolved in 1/2 cup hot water
1 pound unsalted butter, softened
3 tablespoons coffee liqueur
1 tablespoon pure vanilla extract
1/2 cup dark rum, for brushing
1 1/2 cups finely chopped walnuts (about 5 ounces), plus walnut halves for garnish

Directions: (Rum-Mocha Walnut Layer Cake)

  1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.
  2. In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Fold the egg whites and ground walnuts into the yolk mixture in 3 batches; fold just until no streaks remain.
  3. Divide the batter between the prepared pans; smooth the tops. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and cool completely. Peel off the parchment; turn the cakes right side up.
  4. Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, about 10 minutes. Set the bowl in the ice bath and cool, stirring occasionally.
  5. In a large bowl, using an electric mixer, beat the butter at medium speed until smooth. Beat in the yolk mixture in 4 batches, beating well between additions. Beat in the liqueur and vanilla.
  6. Using a serrated knife, split each cake in half horizontally. Set a top layer, cut side up, on a cake plate; brush it with 2 tablespoons of the rum and spread with 1/2 cup of the filling. Top with a bottom cake layer; brush with 2 more tablespoons of rum and spread with another 1/2 cup of filling. Repeat with the remaining top cake layer, ending with the bottom layer, cut side down. Brush the top of the cake with the remaining 2 tablespoons of rum and spread the sides of the cake with a thin layer of filling. Spread the remaining filling on the top. Press the chopped walnuts around the side of the cake. Refrigerate the cake for at least 4 hours or overnight. Let the cake stand at room temperature for 15 minutes, then scatter the walnut halves on top before serving.

Souffle cake with mango

Ingredients:(Souffle cake with mango)

2 eggs (for the cake)
1/2 cup flour (for the cake)
1 tsp baking powder (for the cake)
1/3 cup sugar (for the cake)
2 protein (souffle)
1 cup cream (souffle)
150 g sugar (souffle)
1 jar (125 g) baby food mango (souffle)
1 tsp lemon juice (souffle)
20 g of gelatin powder (souffle)
350 ml mango juice (to fill)
10 g of gelatin (to fill)

Directions:(Souffle cake with mango)

[Fill]
Gelatin pouring dissolve in water. Juice put on fire and bring to a boil. Add gelatin. Stir well to dissolve gelatin completely.
Solder less take shape. At the bottom lay or circle cut out of parchment paper, or lay a cling film. Pour juice with gelatin and put in the freezer.
[Cake]
Meanwhile, make the crust. Just a few minutes to whisk the eggs with the sugar until splendor and to whitish color. Add baking powder and flour. Note that the proportions at all thin crust, about 1.5 cm
Put the dough into a mold greased. The mold must be of the same size and shape for pouring. If you have one form – first bake the cake, and then do the fill. Put in the oven for 10 minutes. Oven at 180 C.
[Souffle]
Now cook a souffle – gelatin add water, set aside. 2 protein shake up with a pinch of salt until stable peaks. Then add slowly 100 g of sugar. Weight should profit dense and shiny.
Whip the cream with the remaining sugar until they become quite thick.
Baby food to put on low heat. Add gelatin, dissolve it, stirring occasionally.
Mix baby food with whipped cream. Carefully add the beaten egg whites and mix well.
Remove from the freezer to fill the form. Pouring should already cool. Share it souffle. Top cover Korzh. Put a few hours to harden in the refrigerator.
Cake Cover with a plate, turn to fill was on top and carefully remove solder-less form, per-draw knife on the sides of the form.

Carrot-pineapple cake

Ingredients:(Carrot-pineapple cake)

2½ cups (350 g) plain flour
2 teaspoons cinnamon
1 teaspoon baking powder
1½ teaspoons bicarbonate of soda
½ teaspoon salt
1½ cups (300 g) caster sugar
½ cup (125 ml) vegetable oil
4 large eggs
½ cup (135 g) unsweetened apple sauce
500 g carrots, peeled and grated (about 4 cups)
1 can (225 g) crushed pineapple in natural juice
½ cup (80 g) seedless raisins
½ cup (50 g) walnuts, chopped
1 cup (250 g) reduced-fat cream cheese, softened
4½ cups (620 g) icing sugar, sifted
1 teaspoon (5ml) vanilla essence

Directions:(Carrot-pineapple cake)

Preheat oven to 180°C. Coat two 23 cm round cake pans with non-stick cooking spray.
Stir together flour, cinnamon, baking powder, bicarbonate of soda and salt in a medium bowl.
Beat sugar, oil, eggs and apple sauce in a large bowl until thoroughly combined. Beat in flour mixture just until evenly moistened. Stir in the carrot, pineapple and juice, raisins and walnuts. Divide batter between prepared pans.
Bake until a skewer inserted in the centre of each cake comes out clean, 45 to 50 minutes. Transfer the pans to a wire rack. Leave to cool for 30 minutes. Turn cakes out onto racks. Leave to cool completely.
For the icing, beat cream cheese in a large bowl on low speed for 1 minute. Add icing sugar and vanilla essence; beat just until smooth.
Place a cake layer on a serving plate. Spread with a third of the icing. Place second layer on top. Spread remaining icing over the top and side of cake.

Cherry sponge layer cake

Ingredients:(Cherry sponge layer cake)

heaped ¾ cup ricotta
heaped ½ cup caster sugar
½ teaspoon natural vanilla essence
a few drops of natural almond essence
250 g packet sponge finger biscuits, 18 biscuits
4½ tablespoons cherry jam
To decorate
1 tablespoon cocoa powder, sifted
fresh cherries

Directions:(Cherry sponge layer cake)

Beat the ricotta with ? cup of the sugar and the vanilla. Gently heat 90 ml of water in a saucepan with the remaining sugar, stirring with a wooden spoon until the sugar has dissolved. Immediately remove the pan from the heat, add the almond essence, then pour into a shallow dish and leave to cool.
Line a rectangular loaf tin, measuring 9 x 20 cm and 6 cm deep, with plastic wrap, leaving enough excess hanging over the sides to cover the dessert before chilling it.
Dip six of the sponge fingers in the syrup. Arrange them, side by side, in the tin, sugar-side down, cutting to fit if necessary. Spread with half the jam, then half the ricotta mixture. Put another layer of six syrup-dipped biscuits on top, the rest of the jam, then the remaining ricotta mixture. Finish with the remaining six biscuits, dipped in the syrup. Wrap the plastic wrap over the top, put a rectangular piece of cardboard on top and lightly weigh it down. Refrigerate for at least 2 hours.
When ready to serve, peel back the plastic wrap and carefully lift out the cake on a serving plate. Remove the plastic wrap. Dust with cocoa and decorate with cherries. Serve cut into six slices.

Lemon drizzle cake

Ingredients:(Lemon drizzle cake)

125g butter or margarine
125g caster sugar
2 eggs
185g self raising flour
a pinch of baking powder
1 lemon, rind grated and juiced
¼ cup milk, or as needed
4 tablespoons icing sugar

Directions:(Lemon drizzle cake)

Grease and line 20cm deep cake tin. Preheat oven to 160 degrees C.
Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
Put into tin and bake for about an hour until well risen and springy to touch.
Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.