THE BAKE BOOK 1
CAKES Oreo Chocolate Dribble Layer Cake Lemon Curd and Raspberry Cake Sponge Cake The Biggest Baddest Chocolate Cake Ever Life is short. Eat dessert first. COOKIES Melt in Your Mouth Chocolate Chip Cookies Basil and Lemon Cookies Peanut Butter Oat Cookies Gingerbread Men Banana Cookies PIES The Best Berry Pie Chocolate Pie 2 TARTS
TABLE OF CONTENTS CAKES OREO CHOCOLATE DRIBBLE LAYER CAKE... 5 LEMON CURD & RASPBERRY CAKE... 6 SPONGE CAKE... 6 THE BIGGEST BADDEST CHOCOLATE CAKE... 7 COOKIES MELT IN YOUR MOUTH CHOCOLATE CHIP COOKIES... 9 BASIL AND LEMON COOKIES...10 PEANUT BUTTER OAT COOKIES...11 GINGERBREAD MEN...12 BANANA COOKIES...13 PIES THE BEST BERRY PIE...15 CHOCOLATE PIE...16 TARTS SOUR CREAM TART...18 CHAI AND CARAMEL PEAR TART...19 RHUBARB AND ALMOND TART...20 LEMON TART...21 3
CAKES 4
OREO CHOCOLATE DRIBBLE LAYER CAKE Cake 2 cups plain or all purpose flour ¾ cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 2 cups white sugar 1 cup buttermilk 1 cup oil 3 eggs 1 teaspoon vanilla essence ½ cup weak hot coffee Frosting 3 cups butter room temperature 7 cups icing sugar 1 packet of Oreos packet of small Oreos for decorating (optional) Chocolate Dribble 100g dark chocolate, finely chopped 1/3 cup double cream Pre heat the oven to 180C or 350F Sift the flour, cocoa, baking soda, baking powder into a bowl then stir through the sugar, set aside. Whisk the buttermilk, oil, eggs, vanilla essence together in a seperate bowl. Pour in the hot coffee and whisk. Pour the wet ingredients into the dry ingredients and stir to combine. Pour into 3 lined 23cm tins and bake for 25 minutes or until cooked. To make the frosting, place the butter and icing sugar into a bowl and beat with and electric beater until combined. Place the Oreos into a food processor and pulse until the cookies become crumbs. Pour into the frosting mixture and beat until combined. Place a layer of frosting onto one of the cakes and spread out, then sandwich between the second cake and repeat the process. Ice the top of the cake and the sides. Place the remaining mixture into a piping bag with a star nozzle and set aside. To make the chocolate drizzle, heat the chocolate and cream in a double boiler until the chocolate has melted and the ingredients combined. Pour the chocolate over the top of the cake, and spread out with a spatular. Push the chocolate over the side of the cake depending where you want the dribbles and how much. Start with a little bit at a time, you can always push more over. Pipe the remains frosting over the top of the chocolate in a circle, and decorate with Oreos if desired. 30 mins 25 mins 55 mins 5
LEMON CURD & RASPBERRY CAKE 30 mins 25 mins 55 mins Pre heat the oven to 180C To make the cake, place the flour, sugar and baking powder into a bowl and stir. Add the eggs, oil, zest and milk and mix until well combined. Pour the mixture into 3x20cm lined sandwich tins and back for 30 minutes or until golden. Leave to cool. To make the curd, place the sugar, lemon juice, butter and eggs into a saucepan and heat on a low temperature stirring constantly, don't stop stirring or you'll get scrambled eggs. The mixture will start to thicken after about 20 minutes. Remove from the heat and leave to cool and thicken slightly. To assemble the cake, whip the cream until thick. Remover the cakes from the tin and sandwich the lemon curd and a few raspberries through each layer. Then cover in cream. If you want to create a bit of a naked cake use your spatular to wipe the cream off. Lemon Curd 1 cup sugar juice of 2 lemons 50g butter 2 eggs Icing 600ml cream punnet of raspberries Cake 3 cups plain flour 2 cups sugar 2 ½ teaspoons baking power 8 eggs ½ cup oil zest of one lemon 1 cup of milk SPONGE CAKE Cake 4 eggs ½ cup caster sugar ½ cup cornfl our 2 tablespoons plain flour 1 teaspoon baking powder 30 mins 25 mins 55 mins Preheat oven to 150 C Separate eggs, place whites in a dry clean bowl and whisk with an electric beater until stiff. Add yolks. While still whisking gradually add the sugar a little at a time. In a separate bowl sift the cornflour, flour and baking powder together. Add flour to egg mix and carefully fold in, until just combined, don t over mix. Pour the mixture into two 20cm round sponge sandwich tins, lined with baking paper. Bake for 15-20 minutes or until the sponge springs back when lightly touched. 6
THE BIGGEST BADDEST CHOCOLATE CAKE Cake 250g butter 250g dark chocolate 185ml hot instant coffee 550g white sugar 150g self-raising flour 150g plain flour 60g cocoa powder 1 teaspoon baking soda 4 eggs 2 tablespoons vegetable oil 125ml milk Frosting 200g butter 300g sour cream 3 cups dark chocolate 4 cups icing sugar 3 tablespoons brandy 30 mins 25 mins 55 mins 1. Pre heat the oven to 140C 2. Place the butter, chocolate, coffee and sugar into a saucepan and heat on a medium temperature until the chocolate and butter have melted, set aside. 3. Sift the flours, cocoa and baking soda into a bowl, and make a well in the centre. Combine the eggs oil and milk and pour into the flour mixture and stir to combine. 4. Pour in the chocolate mixture and stir through, then pour into three lines 23cm cake tins. Bake for 1 hour and 30minutes or until cooked, test with a skewer. 5. To make the icing, combine the butter and sour cream together with an electric mixer. 6. Melt the chocolate in a double boiler or the microwave and then pour into the butter mixture white still beating. Sift the icing sugar in and fold through, pour in the brandy and combine. 7. Ice the cake when cooled 7
COOKIES 8
MELT IN YOUR MOUTH CHOCOLATE CHIP COOKIES 30 mins 25 mins 55 mins 170g butter ½ cup white sugar ½ cup brown sugar 2 eggs 2 teaspoons vanilla essences 150g dark chocolate 1½ cups flour ½ cup corn flour ½ teaspoon baking powder ½ teaspoon baking soda 220g dark chocolate Cream the butter and sugars until light and fluffy, then beat in the eggs and the vanilla essence. Place the chocolate in a heat proof bowl and melt in the microwave, then stir through the butter mixture. Sift in the flour, corn flour, baking powder and soda until combined. Chop the chocolate into bit size pieces and stir through. Spoon the mixture onto baking trays and pace in the fridge for 1 hour. Pre heat the oven to 200C. Place the cookies in the oven and bake for 15 minutes. 9
BASIL AND LEMON COOKIES 15 mins 15 mins 30 mins Toffee 1 cup white sugar 1 tablespoon honey Cookies 2 cups plain flour ½ cup brown sugar 75 g butter 2 tablespoons lemon juice zest of a lemon 2 tablespoons of finely chopped fresh basil Pre heat the oven to 150C Place the flour, sugar and butter into a food processor and pulse until the mixture forms fine bread crumbs. Then add the lemon juice and zest along with the basil and pulse to form a dough. Place the dough on a floured bench and roll it out with a rolling pin, until about 5mm thick. Use a 5cm cookie cutter to cut the cookies out and place on a lined baking tray. Bake for 10-15 minutes. Place on a cooling tray to cool. To make the topping place the sugar and honey into a saucepan, then swirl as the sugar starts to melt. Let the mixture boil until a beautiful amber colour forms, then remove form the heat. Use a fork to drizzle the toffee over the cookies on a flat surface. Let cool before eating so the toffee hardens. 10
PEANUT BUTTER OAT COOKIES 30 mins 25 mins 55 mins ½ cup peanut butter ½ cup brown sugar 1 egg 1 teaspoon vanilla essence ½ teaspoon baking soda 1 cup oats 1 cup chocolate chips Preheat the oven to 180C. Cream the peanut butter and brown sugar until light and fluffy, then beat in the egg and vanilla essence. Stir though the baking soda, oats and chocolate chips. Roll in to balls and place on a baking tray, press down lightly with the back of a fork, place in the oven and bake for 10-15 minutes or until cooked. 11
GINGERBREAD MEN 1 hour 15 mins 1 hour 15 mins Gingerbread Men 125g butter ½ cup brown sugar ½ cup golden syrup 1 egg 2½ cups flour 3 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda Icing 2 large egg whites 4 cups icing sugar Juice of a lemon 1 teaspoon of red food gel Pre heat the oven to 200C Cream the butter, sugar and golden syrup together using an electric beater, add the eggs one at a time until combined. Sift the flour, ginger, cinnamon and baking soda together then pour into the wet ingredients and stir through until well combined and a dough has formed. Place on a floured bench and roll out with a rolling pin until about 5mm thick. Cut out the ginger bread men and place on a lined baking tray. Bake for 15 minutes or until golden. Set aside to cool. To make the icing, whisk the egg whites with an electric beater until they form soft pecks, then slowly add the icing sugar while constantly beating. Add the lemon and beat until thick and glossy. If the icing is to thick add some more lemon to thin it out a little and make it easier to work with.separate the mixture into two bowls and add the red food colouring to one. Place the icing into icing bags and pipe onto the cooled ginger bread. Make sure you cover the icing with cling wrap when not in use as it will dry when in contact with the air. 12
BANANA COOKIES 30 mins 25 mins 55 mins 1 over ripe banana 250g butter ½ cup sugar 1 ½ cups wholemeal flour 1 teaspoon baking powder ½ cup desiccated coconut ½ cup chocolate chips Pre heat the oven to 180C Mash the banana up with a fork and set aside. Cream the butter and sugar together and then add in the banana Sift in the flour and baking powder along with the coconut and chocolate chip pieces. Roll the mixture into balls and place on a line baking tray. Press the mixture down with a fork, then bake for 10 mins. 13
PIES 14 14
THE BEST BERRY PIE 1 hour 15 mins 1 hour 15 mins Pie crust Preheat oven to 200 C (400 F). Mix flour, sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 5 tbsp and add an additional 1-2 tbsp if the dough feels dry in the end), juice and egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Roll out about 2/3 of the dough on a lightly floured surface and line the bottom of a 24 cm/9 inch pie pan with it. Do not trim the edges yet. Put the lined pan in the fridge. Roll out the rest of the dough and cut out long stripes for a lattice pattern. Egg wash Lightly beat egg with water and salt in a small bowl. Filling Mix flour, cornstarch, salt, sugar, vanilla and cardamom in a bowl. Put berries in a large bowl, and add the flour mixture. Carefully turn berries berries with a large spoon so they are covered with the flour mixture. Pour berry mixture into the prepared lined pan and top with pie stripes. Glue pie stripes onto the pie crust using some egg wash. Trim edges and use a fork to make a pretty edge, or just pinch edges together. Brush top and edges of the pie with egg wash. Sprinkle some granulated sugar on top. Bake for 10 minutes at 200 C, then lower temperature to 175 C (350 F) and bake for an additional 50-60 minutes (start checking after 30-40 minutes so the edges don t brown too much) until filling is bubbly and fragrant. Turn off oven and leave in the oven for an additional 30 minutes to set. Leave to cool completely in room temperature before serving with lightly whipped cream or vanilla ice cream. Pie crust 2 1/2 cup + 2 tbsp (375 g) all purpose flour 2 tbsp granulated sugar 1/4 tsp salt 200 g cold butter, in cubes 5-7 tbsp ice water 2 tsp lemon or lime juice 1 egg Filling 2.2 lbs mixed berries 1/3 cup all purpose flour 1 tbsp cornstarch a pinch of salt 3/4 cup + 2 tbsp granulated sugar 1/4 tsp vanilla powder Egg wash 1 egg 1 tbsp water a pinch of salt 1/2 tbsp granulated sugar, to sprinkle 15 15
CHOCOLATE PIE 30 mins 25 mins 55 mins Base 1 packet (250g) of arrowroot biscuits 150g butter Filling 3/4 cup sugar 3 tablespoons cornflour 1/4 teaspoon salt 2 cups milk 250g dark chocolate 3 egg yolks Melt the butter in the microwave. Place the biscuits into the food processor and pulse until find bread crumbs. Pour in the butter and pulse until combined. Press the mixture into a round 20cm tin. Set aside. Place the sugar cornflour and salt into a bowl and set aside. Place the chocolate and milk into a saucepan and heat until the chocolate melts, then pour in the sugar mixture and whisk. Continue whisking until the mixture becomes thick about the consistency of melted chocolate. Then whisk in the yolks while still on the heat, do this quickly so you don t get scrambled eggs. Keep whisking till it thickens then pour into the base. Place in the fridge for 3 hours. If you can wait that long! 16 16
TARTS 17 17
SOUR CREAM TART 1 hour 50 mins 1 hour 50 mins Pastry 1 cup flour 125g butter ½ cup white sugar 1 egg Filling 250ml sour cream ½ cup Icing sugar 3 egg yolks 2 tablespoons cornflour 1 cup condensed milk To make the pastry, place the flour and butter into a food processor and pulse until it resembles fine bread crumbs, then add the sugar and pulse again. Finally add the egg and pulse until the mixture becomes a dough. If the mixture is to dry add a little water. Turn pastry out on to a work surface and knead gently to bring together. Roll the dough out and place in a pie tin. Place in the fridge for 30mins. Pre heat the oven to 160C Blind bake for 15 minutes, remove the weights and bake for a further 10. To make the filling Place all the ingredients into a bowl and combine. Pour the mixture into the tart casing and place back in the oven for 30mins or until the filling is set. 18
CHAI AND CARAMEL PEAR TART 1 hour 50 mins 1 hour 50 mins Preheat oven to 170C To make the pastry, place the butter, flour, sugar, cinnamon and nutmeg into a food processor and pulse until fine breadcrumbs form. Then add the egg and water, pulse until a dough starts to form. Turn onto a floured surface and knead gently until smooth. Place in cling wrap and put in the refrigerator for 30mins (now is the ideal time to start the pears). Remove from the fridge and roll out until about 2mm thick, turn into a 25cm lined round tin and blind bake for 10 mins. Remove the beans and bake for another 10mins. set aside Peel the pears and then place into a saucepan with the water, sugar and chai. Let this simmer for about 30minutes on a medium heat or until the pears are soft. Remove from the heat and set aside. To make the caramel place the butter, condensed milk and golden syrup into a saucepan, and on a medium heat boil until the mixture becomes golden brown. Make sure you constantly stir otherwise it will stick to the bottom and burn. To make the topping, Place the cream, butter, sugar, golden syrup and the bouquet of chai into a saucepan and slowly simmer until the ingredients combine, and the chai infuses into the mixture. Remove from the heat and remove the bouquet. Stir in the flour and the egg until well combined. To assemble, pour the caramel into the tart case, then place the pears in so they are evenly spaced. Pour in the topping and bake for 45 mins or until cooked. Pastry 150g butter 1 1/2 cups plain flour 1/2 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 egg 1 tablespoon water Pears 5 small pears (all the same size) 3 cups water 1/2 cup white sugar 2 tablespoons chai tea (I used T2) Caramel 50g butter 390g sweetened condensed milk 1 1/2 tbsp golden syrup Topping 1/2 cup thickened cream 50g butter 1/2 cup brown sugar 1 tablespoon golden syrup Bouquet garni of chai* 1 cup plain flour 1 egg 19
RHUBARB AND ALMOND TART Pre heat the oven to 180C To make the pastry, chop the butter into squares and place into a bowl, use an electric beater to combine. Add the egg and the water then beat until the mixture forms a dough. Roll the dough out until about 1mm thick and place into a 30 cm tart tin. Cover the dough with baking paper and add some baking weights. Bake for 15 minutes then remove the weights and baking paper and bake for a further 10 minutes. Meanwhile to make the filling, chop the rhubarb and place in a saucepan on a medium heat for about 5-10 minutes, just until the rhubarb softens but holds it shape. In a separate bowl cream the butter and the sugar until light and fluffy add the eggs beating after each addition. Stir through the almond meal and the flour. Pour into the base and spread the mixture out. Pastry 150g butter 1½ cups flour 1 egg 1 tablespoon water Filling 1 bunch of rhubarb ½ cup water 100g butter 1 cup sugar 2 eggs 2 cups almond meal ½ cup flour ½ cup of flaked almonds Push pieces of the rhubarb into the tart so they are spread over evenly. Sprinkle the almonds over the tart and back for 30 minutes or until golden brown. 20
LEMON TART 30 mins 25 mins 55 mins Pastry 1¾ cups plain flour 150 g butter 1 egg Filling 5 eggs ¾ cup white sugar 150mls thickened cream 100mls of fresh lemon juice zest from 1 lemon To make the pastry, place the butter and flour into a food processor and pulse until it resembles fine bread crumbs, then pulse in the egg until a dough is formed. Pour on to the bench and kneed a few times until the mixture comes together. Roll out and place into a 30cm tart tin. Place in the refrigerator for 45 mins. Pre heat the oven to 180C, place the tart case in the oven to blind bake for 15 mins. Remove the beans and place back in the oven for 10 mins then remove. To make the filling, whisk all the ingredients together and then pour into the tart base. Place it back into the oven and bake until the the filling is set, about 30-40 mins. 21 21
Baking is so many things. A form of art. A form of therapy. But most of all a TON of fun. Enjoy the journey! For more recipes check out my blog or visit The Bake Book. Questions? Drop me a line! 22