
This citrussy cake is not only crustless, it is also flourless! It is also quick and easy to make.
Continue reading Baked Ricotta CheesecakeThis citrussy cake is not only crustless, it is also flourless! It is also quick and easy to make.
Continue reading Baked Ricotta CheesecakeThe Beesting Cake (see image at the bottom of this post) has its origins in Germany. It is said that the cake is called “bee sting” as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung. This popular German confection, aka Bienenstich Cake, can also be made as individual pastries (photo and recipe by Carolie de Koster). Also check out my recipe for Beesting Buns. They are a great alternative if you are craving Crispy Creme!
Continue reading Bee-sting PastriesThis cake is rich and decadent and looks like something you will only find in a fancy coffee shop. It is quick and easy to make at home though. Be sure to use good quality chocolate like Lindt – it will make a world of difference!
Continue reading Flourless Chocolate CakeRecipes for using ripe bananas are uncountable! This one stands out as quick to make and offers health benefits with added Brazil nuts, light olive or favourite vegetable oil and reduced sugar. Serve as is or with yoghurt or Ricotta cheese. Continue reading Brazil Nut Banana Cake
Finding out how to utilise tamarillos when in season is worth doing! Tamarillo, also known as tree tomatoes, can grow to about two meters tall with clusters of fruit that slowly ripen to a deep red. The taste can be described as “unusual and interesting – even as “an acquired taste”. See the image below. The unique tropical flavour which reminds of a mix between passion fruit and guava and a hint of other fruits, turns a cheesecake into a sublime dessert or tea time treat. Continue reading Tamarillo Cheesecake
This is a neat cheesecake, most suitable for serving in coffee shops or as an elegant dessert, sliced and served plain or surrounded by a fruit sauce or fresh fruit.
This cake is almost to good to be true – no soaking of fruit overnight, no baking for 4 hours or more. It is so quick and easy to make, you won’t believe it! But the proof is in the pudding! Be sure to also try Carolie de Koster’s Microwave Fruit Cake or Dessert.
Continue reading Unbelievable Christmas CakeMoist, delicious and no effort to make and cook in the microwave. May be eaten fresh from the oven or cooled and treated like a traditional cake, covered with almond paste or marzipan only or covered with plastic icing (easy to purchase) as well.
Continue reading Microwave Fruit Cake or DessertThis decadent cake have been adapted from the original recipe by Nigella Lawson. It is gluten-free, which makes it a great option for family members or guests that are gluten intolerant.
Continue reading Olive Oil, Chocolate & Almond CakeThis is simple cake which can be easily be altered to personal taste by adding different flavouring ingredients. The addition of the olive oil reduces the saturated fat of the recipe.
500 ml self-raising flour
200 ml sugar
pinch salt
200 ml olive oil
2.5 ml vanilla essence or extract
3 large eggs
150 ml milk
Flavouring Ingredients
10 ml caraway or aniseed or
10 ml grated orange or lemon zest plus 15 ml orange or lemon juice
125 ml chocolate chips or
50 g flaked almonds, toasted plus 2 ml almond essence
Sweetened Whipped Cream (optional)
250 ml cream, chilled
15 to 30 ml sugar or icing sugar
1 ml vanilla essence
To serve
Icing sugar for dusting
Recipe by Carolié de Koster from Art Of Cooking page 45.
The very different fruit and nut combination used in this moist and delicious cake makes a welcome alternative to typical fruit cakes. It is also known as “white fruit cake” due to its lighter colour.
Continue reading Swiss Picnic CakeThis is one of the most exquisite cheesecakes – a treat for connoisseurs! The cheesecake in the photo was made with Featherlight Sweet Pastry (recipe at the bottom of the post), but it may also be baked with a biscuit crumb crust which is equally taste but quicker to make.
Continue reading Classic Baked CheesecakeThis is a magnificent sponge cake of which nobody ever tires! To cover the sides with as well, a double quantity of chocolate topping will be required.
Continue reading Chocolate Loaf CakeAlso known as Souffle Cheesecake, this delightful cake is a cross between a cheesecake and a sponge cake. This quick and easy version is delicous with only 3 ingredients, but this simple cake lends itself to a variety of flavours. See the suggested variations below.
Continue reading Japanese Cotton CheesecakeSurprise health cake lovers with this delicious and trendy vegetable based cake.
Continue reading Zucchini CakeSchichttorte is a German cake which is traditionally cooked in stages under the grill to create 20 layers of different-coloured sponge. It kind of looks like a stack of very thin pancakes. It is based on the German baumkuchen cake which is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. It is a traditional pastry in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name, Baumkuchen, which translates to “tree cake”. “Schichttorte” therefore is a simpler horizontally layered version of the cake which is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a baumkuchen that is more like a conventional cake in shape. It can also be baked in a conventional household oven that has a grilling element, whereas the traditional spit version requires special equipment normally not available in an average household. Typical ingredients includes eggs, caster sugar, plain flour, Amaretto, cocoa powder, dark chocolate, golden syrup and vanilla.
Continue reading Schicttorte (German Layered Cake)A most enjoyable plain ring or loaf cake with a stunning texture and flavour and which lasts well for several days.
½ cup (125 ml/125 g) butter
2/3 cups (175 ml) sugar
4 large eggs, separated
½ – 1 tsp (2.5 – 5 ml) almond essence
1 cup (250 ml) ground almonds
½ cup (125 ml) cake or rice flour
1 tsp (5 ml) baking powder
pinch salt
To serve
icing sugar to dust
8 – 10 servings.
Variation: Fruity Almond Cake
Note To serve as dessert add strawberries, whipped cream and toasted brown skinned almonds!
Recipe by Carolié de Koster.
You must be logged in to post a comment.