Anytime is a good time for cake. Make these simple ones today!
WALNUT PECAN LOAF
40g walnuts, roughly chopped
50g pitted red dates, chopped
35g pecans, roughly chopped
210g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
Juice and grated zest of 1 lemon
Grated zest of 1 orange
1 egg, lightly beaten
½ tsp vanilla essence
Preheat oven to 180°C. Grease and flour a 22cm by 12 cm loaf pan.
Combine water with honey, walnuts, pecans and dates in a saucepan. Bring to a gentle boil for 10-15 minutes. Remove from the heat and put aside to cool completely.
Mix flour with baking powder, bicarbonate of soda and salt in a mixing bowl. Stir in orange and lemon zest. Pour the mixture into the cooled honey mixture. Beat in the egg, lemon juice and vanilla. Combine the mixture thoroughly to mix.
Spoon batter into the prepared loaf pan and bake for 65-70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool before turning cake out of the tin.
LEMONY TEA LOAF
225g plain flour
1 tsp baking powder
¼ tsp salt
175g castor sugar
100ml fresh milk
25ml limoncino (lemon liquor)
2 tbsp orange juice
Grated rind of 1 lemon and orange
50g castor sugar
2 tbsp water
Grated lemon rind of 1 lemon
50ml limoncino (lemon liquor)
Preheat oven to 180°C. Grease and flour a 22cm by 12cm loaf pan.
Sift together the plain flour and baking powder. Mix in salt. Set aside.
To prepare lemon syrup: Cook 50g sugar with 2 tablespoon water. Once it boils add lemon rind. Simmer over low heat for 5 minutes. Take saucepan off the heat and leave it to cool completely. Take a fork and remove the crystallised lemon rind and put aside. Add 50ml limoncino to the syrup. Stir to mix and set aside.
To make the cake: Cream butter and sugar till light and fluffy. Add eggs and continue to beat till well combined. Add a tablespoon of the flour mixture while beating the eggs.
Fold in remaining flour mixture gradually to combine. Stir in milk followed by the lemon liquor and orange juice. Add lemon and orange rind to mix.
Transfer batter to prepared tin and bake for 45 minutes or until a skewer inserted in the centre of cake comes out clean.
Once the cake is cooked use a skewer to poke holes liberally on the surface of the cake and while it is still hot drizzle the syrup over the top and allow cake to cool in the tin.
Top with the crystallised lemon rind.
THE ULTIMATE CHOCOLATE CAKE
180g plain flour
20g cocoa powder
½ tsp baking powder
4g bicarbonate of soda
290g dark chocolate chips, melted
160g soft brown sugar
5 eggs (Grade A)
90g whipping cream
180g fresh milk
100g almond nibs, toasted
Preheat the oven at 180°C. Grease and line a 20cm round cake tin.
Sift together the plain flour, cocoa powder, baking powder and bicarbonate of soda twice.
Melt dark chocolate chips in a metal or glass mixing bowl set over a pot of warm simmering water for about 10-12 minutes. Once chocolate has melted, take the bowl off the pot and leave to cool slightly.
Cream butter and sugar till light and fluffy. Beat in eggs one at a time, beating well after each addition.
Stir in melted chocolate to combine. Fold in sifted ingredients in batches followed by whipping cream and fresh milk. Add almond nibs to mix.
Transfer batter to the prepared tin and bake for 90-95 minutes or till a skewer inserted in the centre of cake comes out clean.