Flourless Chocolate Cake with Almond Meal

This recipe from really works. I didn't even have to use an electric egg beater / mixer.  Additional tips are mine. 

Preheat oven to 180 degree Centrigrade, fan forced.

Line bottom of the cake tin with greaseproof paper. The sides can be greased.

Mix instant coffee powder or coffee bag in hot water. Add to dissolved butter, cocoa powder and melted chocolate.

Lightly beat egg yolk with castor sugar till well mixed.

Beat egg white till soft peak.

Add chocolate mixture and almond meal to egg yolk mixture.

Gently fold egg white into chocolate mixture. Pour into prepared cake pan.

Bake for at least 45 mins. Move the cake tin from top to bottom half time to ensure even baking.

Cool cake before removing from pan and cutting.

Serve with ice-cream and fresh berries.

Orange Semolina Mediterranean Cake soaked in syrup

This is a Mediterranean inspired dessert (Greek and Lebanese). It has been adopted as Modern Australian owing to the cultural heritage of our rich and diverse migrant population. Omit semolina for a flourless gluten-free recipe.

Cake Ingredients
(serving for 6 - 8 small slices)
Unsalted butter 125 g
Castor Sugar 1 cup
10 egg yolk
6 egg white
Semolina 1 cup
Ground almond (almond meal) 1 cup
Baking powder 2 tsp
Flour 60g
Mixed spices (ground cinnamon, caraway, cardamom) 

Rind from one lemon and one orange
1 tsp vanilla essence

Syrup Ingredients (heat over low heat) 
 

Juice from 1 lemon and 3 oranges
Orange zest 3 TBS
Brown sugar 1 cup
Grand Marnier or Contreau 1/4 cup

Topping
Toasted almond flakes
Lemon or orange rind 8 - 10 pieces

Optional: a handful of red currants soaked in brandy and roasted pinenuts

Method
1. Preheat oven to 180 C.
2. Line 8 inch ring pan with baking paper at the base and sides. Place the centre ring before baking.
3. Mix soft butter and sugar till light and creamy. Add zest and vanilla essence.
4. Blend beaten egg yolk to the butter mixture. Combine well.
5. Add semolina, almond meal and baking power gradually and fold into the mixture gently. Add nuts and fruit at this point.
6. Whisk egg white to soft peak. Carefully blend flour and egg white into butter mixture.
7. Pour mixture into baking pan. Bake in the oven for at least 30 minutes. Check that it comes clean of the skewer before turning off the heat.
7. Meanwhile, bring the juice, sugar and liquor to the slow boil over low heat. Reduce till it is thick and glacy.
8. When cake is still warm, pierce holes with sharp skewer.
9. Pour syrup (reserve 2 TBS) over the cake evenly.
10. Sprinkle almond flakes and citrus fruit rind on top of the cake.
11. Pour remaining syrup over the cake before serving.
12. A dollop of Greek yoghurt and agave syrup would be heavenly!

Angel or Devil's Sponge Cake - heavenly, whatever name you call this cake

So soft it could melt in your mouth and bring you out of this world, a description my Aussie friends used to rave about this cake from the recipe I'm about to share. A bonus is that it's a healthy dessert.

Ingredients for Cake
Fine Castor Sugar 200 g (break up the lumps)
Low gluten flour 100 g (same as tempura or sponge cake flour without added raising agent - put through a fine sieve just and again before mixing)
Cream of tartar 1/2 tsp
Egg white from 6 large fresh free range eggs

* Note : Use a chef pro high speed food mixer for better and consistent results.

* Variation : Some American recipes recommend that you add a variety of diced premium quality dried preserved fruit to add colour and flavour to this already wonderful cake. But not too much as it may add weight and impede the cake from rising.

Ingredients for cream and fruit topping

Fresh cream for whipping 200 ml
Icing sugar 100 g
Kaffir lime zest 1 TBS
Lemon juice 1/2 TBS
Fresh strawberries
Mint leaves

Method

1. Whisk egg white. When it starts to lighten, add cream of tartar.
2. Continue to whisk. Add sugar gradually. Whisk till medium peak. Do not overbeat the eggs as the sponge might not yield the soft effect.
3. Fold in the flour gently in circular movement or with clean hand.
4. Pour mixture into a sponge ring cake pan with hollow centre. Line with non-stick paper but do not grease the pan.
5.Bake at 170 C for 30 mins.
6. Inverse the pan on a rack and let it cool completely.

Decorate the Cake

Whip cream and icing sugar at high speed. Add zest and juice.

Spread or pipe in the cream on top of the cooled cake.

Top with fresh fruits and mint leaves.

Canadian Buckwheat Pancake

This is no ordinary pancake. It is more nutritious and tastier because of the addition of buckwheat flour. I learnt about the existence of many exotic dishes pancake from different ethnic and expatriate communities who attended the school. It can be adjusted to suit many breakfast, dessert and savoury recipes. Though this Canadian family has returned to to their homeland, the recipe remains in our hearts, always.

Gradually add to 1 litre of milk and 1 egg : 1/4 cups each of plain and self raising flour; baking powder, 1/4 cup buckwheat flour; a pinch of salt and sugar. Whisk and ensure that the ingredients are mixed well. Leave it to rest for at least 5 minutes. Meanwhile, heat up the frying pan. Can be prepared a few hours ahead, covered and left in the fridge.

Ladle mixture gently onto a heated frying pan. Cook till both sides are golden brown.

Tip : Adding a table spoon of buttermilk in the batter and a little oil on the frying pan will enhance the crispiness of the pancake if that's your preference.

Serve with whipped cream or butter or ice cream, maple syrup or agave nectar, strawberries, peach slices or blueberries.

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Banana bread - simple and delicious

Having tried and gone away disappointed with many recipes of banana bread from magazines and online cookbooks, I was surprised that a simple banana loaf recipe provided by the manufacturer of a loaf pan worked marvellously.

1/2 block butter

1 cup brown sugar

2 medium sized eggs, beaten

2 cups plain flour

1 tsp baking powder

1 cup mashed ripe bananas

2 TBS walnuts choppped.

Directions :
Preheat oven to 180 C.
Lightly grease loaf pan.
Combine butter & sugar until creamy.
Add mashed banana and eggs. Mix well.
Sift flour & baking soda into a bowl and combine with banana mixture.
Pour mixture into loaf pan. Top with chopped walnuts.
Bake in oven for 45 minutes or till skewer comes out clean.
Invert the loaf onto a wire rack and allow to cook before serving.

* Tip : from hindsight, I should have lowered the heat when it's almost done to reduce the tendency of split.




You may also like to try the Aussie country bread using beer as raising agent :
http://homecooksecrets.blogspot.com/2009/01/beer-damper-bread.html