cakes

It’s Kosher for Passover and gluten free and perfect for all year round.  Let’s get chocolatey!

The Gooeiest Ever Passover Brownies

½ cup butter

semi-sweet chocolate, chips

brown sugar

white sugar

eggs

cocoa powder

coconut flour

salt

Pavlova With Lemon Curd

caster sugar

sugar

unsalted butter

lemon zest

lemon juice

milliliters

Pulp of 4 passionfruit

raspberries

flaked almonds

vanilla extract

Pavlova with Lemon Curd

Passionfruit And Berry Pavlova

corn flour

white vinegar

½ punnet strawberries, chopped

½ punnet raspberries, chopped

½ punnet blueberries, chopped

water

pouring cream

vanilla bean paste

passionfruit

punnet strawberries, hulled and halved

blueberries

mango, sliced into strips

Icing sugar,

Passionfruit and Berry Pavlova

Pumpkin swiss roll cake with a cream cheese whipped cream filling. Made with a light &amp; fluffy genoise that&#039;s not too sweet, with pumpkin and spice flavor! WELL TESTED AND FOOLPROOF RECIPE!EASY - This recipe is easy, with the detailed step by step method provided. It&#039;s best to be familiar with the ingredients and technique before attempting this recipe. So read through the recipe first. Have all the ingredients measured and ready to go before you start.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Pumpkin Swiss Roll Recipe

g brown sugar (½ cup)

flour

tsp baking powder

cinnamon

½ tsp ground ginger

nutmeg

cloves

g warm melted butter

vanilla

pumpkin puree (¾ cup)

oz cream cheese

whipping cream (35% fat, 1 cup)

g confectioner's sugar

tsp vanilla extract

Pumpkin swiss roll recipe

Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.

Preheat oven to 350°F / 180°C.

Melt the butter, and add the pumpkin puree. Heat over medium heat until the pumpkin is warm as well. Add the vanilla extract and stir to combine. Set aside in a medium bowl.

Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl.

Bring a few inches of water to a simmer in a medium saucepan.

Place the eggs in a metal mixing bowl that can fit over the saucepan. Add the sugar and salt, and whisk to combine.

Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.

Remove the egg mixture from the heat. And remove the saucepan from the heat.

Place the mixing bowl in your stand mixer with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in size.

To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.

Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it&#039;s sifted evenly, so that the flour doesn&#039;t collect at one spot and sink to the bottom.

Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing – this should not take more than 15 folds.

Now it&#039;s time to mix in the pumpkin butter mixture, which should be warm before being mixed in. If it’s not, microwave for a few seconds to warm it up.

Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Mix well to incorporate the butter and cake batter until emulsified.

Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl.

Fold the butter mixture into the rest of the cake batter. Do this gently with as fewer folds as possible so as not to deflate the cake batter. No more than 8 folds. The cake batter can easily deflate at this point, so be careful.

Pour all the cake batter into the prepared cake tray. Using an offset spatula, spread the batter into the corners of the tray and make sure it&#039;s distributed as evenly as possible.

Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Give the tray a little shake to evenly distribute the batter again.

Bake the cake in the preheated oven for about 10 - 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed.

The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean.

Remove the cake from the oven. Let it cool for about 1 minute.

Pumpkin swiss roll cake

The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.

Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed).

Sift confectioner&#039;s sugar over the surface of the cake.

OPTIONAL STEP ONE – Along one of the short ends of the cake, make a diagonal cut as shown in the pictures in the post. This helps create a neat seal when the cake is rolled up, as described below.

OPTIONAL STEP TWO – On the opposite short end of the cake, make two shallow cuts (2 mm deep), parallel to the short edge. The first cut is 1 inch from the edge, and the second is 1 inch from the first cut. DO NOT cut all the way through! See pictures in the post for reference. This step helps maintain an even thickness as the cake is rolled up.

Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep rolling until the cake is completely wrapped in parchment paper. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. This will prevent unravelling. Make sure the cake is stored with the seam side down. Let it cool completely to room temperature.

Rolling up the pumpkin swiss roll cake

Once the cake is cooled, gently unravel the cake.

Spread a thin layer of cream cheese whipped cream, about ½ - 1 cm (¼ - ½ inch) thick over the surface. Leave about a 2 - 2.5 cm (1 inch) margin at the short edge with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.

Refrigerate for a few hours until the cake and filling have firmed up.

Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat.

Serve with a dusting of confectioner&#039;s sugar on top.

Filling the cake

Make this while the cake is cooling to room temperature.

Place the cream cheese in a large bowl and whisk until creamy and fluffy. Scrape out the cream cheese into a separate small bowl.

In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla.

Whisk on low speed to combine. Then increase the speed to medium and whisk until you have soft peaks.

Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep whisking until you have stiff peaks. Take care not to over-whisk, as this could lead to the whipped cream splitting.

The whipped cream cheese filling is now ready to be used.

Whipped cream cheese filling

Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself! For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand....

Rum And Coke Cake Recipe

all-purpose flour

baking powder

baking soda

ginger

allspice

heavy cream

dark rum

unsalted butter, softened

lime

egg eggs

Coca-Cola

Rum and Coke Cake Recipe

Position rack in middle of oven and preheat oven to 350˚F. Spray Bundt pan with nonstick baking spray.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and 1/2 teaspoon salt; set aside. Combine cream and 3/4 cup rum in liquid measuring cup; set aside.

With electric mixer fitted with paddle attachment beat 1 1/2 cups butter, 1 1/2 cups sugar, and lime zest on medium-high speed until light and fluffy, about 3 minutes. Add egg yolk and beat until fully incorporated. Add whole eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low. 

Add flour mixture in three additions, alternating with the cream-rum mixture, stopping once or twice to scrape the sides and bottom of bowl with a rubber spatula. Mix until smooth, about 20 seconds.

Scrape batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 1 hour. 

Meanwhile, combine Coca-Cola, remaining 1/2 cup rum, and lime juice in liquid measuring cup; set aside.

Place remaining 1 cup sugar and water in a heavy-bottomed, stainless steel, medium saucepan. Bring mixture to a boil over medium-high heat and cook, gently swirling saucepan from time to time, until the sugar turns deep amber and begins to smoke, 10 to 14 minutes.

Immediately remove the saucepan from heat, and slowly and carefully pour in rum-and-Coke mixture. The mixture will sputter quite violently—don’t move the saucepan or stir. Once the sputtering has subsided, return saucepan to medium heat, and, with a wooden spoon, stir until smooth, about 5 minutes. Stir in remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Reserve 1/2 cup glaze.

Once cake is done, transfer to cooling rack. Poke it all over with a metal or wooden skewer. Pour glaze over the cake and allow it to sit in the pan for 20 minutes before turning out onto a cooling rack.  Brush cake with reserved glaze and cool completely, about 1 hour. Serve.

A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Originally invented in the 1800's at Boston's Parker House Hotel, the Boston Cream Pie has earned its rightful reputation as a classic American dessert. It's a beauty of a cake, with two moist, spongy layers of butter cake creating a sandwich with a thick layer of vanilla custard in the center and a luscious slathering of chocolate ganache over the top.

Martha Stewart's Boston Cream Pie Recipe

Pastry Cream (see recipe)

milk

semisweet chocolate, chopped

For the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.

With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.

Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.

Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.

Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Pastry Cream to within 1/2 inch of edge; gently place top half of cake on pudding layer.

To make the chocolate glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.

Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

This single-layer carrot cake recipe is easy to make and absolutely delicious!

One Layer Carrot Cake

¼ cups (190 g) unbleached all-purpose flour

tsp baking soda

(125 ml) canola oil

(105 g) sugar

½ cup (105 g) brown sugar

½ cups (165 g) carrots, grated

(125 ml) crushed pineapple, drained

(125 g) cream cheese, softened

tbsp (40 g) unsalted butter, softened

(65 g) icing sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder, baking soda and cinnamon.

In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.

Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours. 

Cake

In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.

The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.

Cream Cheese Icing

https://cdn.jwplayer.com/v2/media/7LPrlFwt

Bradford Carrots

<p>Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination</p>

Chocolate ganache

dark chocolate,roughly chopped

double cream

golden caster sugar

<p>Put the chocolate in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.</p>

Treat the family to these tasty apple muffins - the kids, in particular, will love them!

Basic cinnamon apple muffins

butter (optional), for greasing

(2 cups) plain flour

Coles Cinnamon Ground

brown sugar, firmly packed

(about

(3/4 cup) raisins

butter, melted, cooled

eggs, lightly whisked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

Passionfruit Pavlova

cream,

passionfruit, juice and seeds separated

Banana, sliced

Summer berries (strawberries and blueberries)

This Salted Caramel Chocolate Crepe Cake is a spectacular dessert! No baking required. Layers of delicious chocolate crepes &amp; salted caramel diplomat cream filling. Perfect showstopper dessert, and you can make the easy version or the intermediate version, as indicated below. INTERMEDIATE - This recipe is suitable for someone who has made cakes before DUE to the several components involved. EASY VERSION - Serve the cake after the first glazing of the cake. Skip the extra chocolate layer to create a 'dam' on the surface of the cake. And skip the salted caramel sauce on top. Instead, you can serve the salted caramel sauce on the side if you like. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsThis cake may require one or two overnight chill times. The recipe is long, since there are several components, but every step is described and clarified in detail.

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The most viewed cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine