All posts tagged: cake

Karleksmums: The Love Cake

Serves 8-10 Ingredients 3 1/2 tablespoons cocoa powder 100 mL whole milk 1 teaspoon vanilla extract 175 g butter 225 g granulated sugar 2 eggs 225 g cake flour 1 teaspoon baking soda 1/2 teaspoon salt Topping: 150 g icing sugar, sifted 50 g butter 1 generous tablespoon cocoa powder 1/2 teaspoon vanilla sugar 4 tablespoons strong filter coffee 50 g desiccated coconut, plus extra to decorate Coarse sea salt, to decorate 20 cm deep round cake pan, greased and lined with baking parchment Directions Preheat the oven to 180°C (350°F) Gas 4. In a bowl, mix together the cocoa with 100 mL of boiling water to make a thick paste. Leave to cool. Gradually pour in the milk and stir well until combined and smooth. In a separate bowl, mix together the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well between each addition and taking care that they are completely incorporated. In a third bowl, sift together the flour, vanilla extract, baking soda, and salt. Add the flour and …

Blueberry & Passionfruit Drizzle Squares

  Ingredients makes 9 squares Scant 3/4 cup butter,softened plus extra for greasing 2 eggs Generous 3/4 cup superfine sugar 1 1/4 cups self-rising flour, sifted 1/3 cup milk Finely grated zest of 1 lemon 1 1/2 cups blueberries Syrup 4 ripe passionfruit 1 cup confectioners’ sugar, plus extra, sifted , for dusting Directions Preheat the oven to 375F / 190C .Grease  and line the bottom of a 9-inch/23-cm square cake pan. Whisk the  butter, eggs, and sugar until pale and fluffy.Fold in the flour lightly and evenly. Stir in the milk, lemon zest, and 1 1/4 cups of the blueberries. Spread into the cake pan. Bake in the preheated oven for 25-30 minutes, until firm and golden brown. Remove from the oven and left cool in the pan. Meanwhile, make the syrup. Scoop the pulp from a passionfruit and rub through a strainer. Discard the pips. Place the confectioners’ sugar and passionfruit juice in a saucepan and heat gently, stirring, until the sugar dissolves. Prick the warm cake with a fork, and spoon the …

Starbucks Lemon Loaf

Ingredients   1 1/2 cup(s) FLOUR 1/2 teaspoon(s) BAKING SODA 1/2 teaspoon(s) BAKING POWDER 1/2 teaspoon(s) SALT 3 EGGS 1 cup(s) SUGAR 2 tablespoon(s) BUTTER; Softened. 1 teaspoon(s) VANILLA 1 teaspoon(s) LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. 2 tablespoon(s) WHOLE MILK; I Used 2%. 1/2 teaspoon(s) LEMON EXTRACT Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let …