Lemon Yoghurt Syrup Cake

I’ve had this cake in my recipe book for so long I can’t remember where I ever found it.  I often make it when I need to bake something quick and easy, when I have excess lemons to use or a touch of leftover yoghurt.  It keeps well although in my house it normally doesn’t last long enough to find out.  

Over the years I’ve adjusted the recipe little, just reducing the sugar in the cake a touch as a reaction to modern trends, and you can use any kind of “cultured dairy”, plain unsweetened yoghurt, sour cream or creme fraiche. The tangier the better though, to go with the tangy lemons.

It’s best to pour hot syrup over a hot cake, otherwise it can go a little soggy.

  
Lemon Yoghurt Syrup Cake

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1 cup yoghurt (or sour cream) – (I love The Collective Straight Up plain unsweetened, its tangy but not bitter and nice and creamy)
1/2 cup vegetable oil (I use ricebran but something light with little flavour will do)
3 eggs
zest of 2 lemons

Glaze
1/3 cup sugar
1/3 cup lemon juice (about 2 lemons, how convienent!!)

Preheat the oven to 170°C. Grease and line the base of your tin (20cm round, 20x30cm sheet cake tin, or a loaf tin) with baking paper.

In a bowl sift the dry ingredients. In another bowl whisk together wet ingredients and lemon zest. Combine the two bowls, gently mixing to incorporate together. Don’t beat too much or you will end up with bubbles in the cake.

Pour into cake tin and bake in centre of oven for 40-45 mins until a skewer comes out clean. (If baking in a slice/sheet cake tin, this will be a shorter time, 25-30 minutes but just keep an eye on it.). 

While cake is cooking heat sugar and lemon juice to make a syrup.  If you have extra lemon zest or juice it won’t hurt to add them to the pan. 

Remove cake from the oven and poke holes with a skewer all over the cake. Place on a board or plate to catch any stray syrup, and pour hot lemon syrup over the cake trying to keep it even (but if you don’t manage to, the soggy syrupy bits are the best!). 

Lovely hot or cold, served with extra yoghurt or cream or if you’re being really extravagant, some cheeky marscapone. Or just eat by itself if there’s any left.

Peanut Brownies

It’s funny what can inspire you to cook something.  An open packet of roasted salted peanuts and a paint tin of M&Ms (a freebie from buying paint for our new kitchen!) inspired our baking this afternoon.

Peanut brownies are an old school NZ favourite – a classic from the Edmonds cookbook era.  I remember having the extra special treat of baking in my lunchbox, in the days before muesli bars and bought biscuits became the norm.

There’s a running joke in our family that chocolate baking only needs a tablespoon of cocoa, a hark back to our childhood days when nothing ever came out of the oven with the dense strong chocolately flavour that I search out in my baking these days.  So when I saw this recipe had only 2 tablespoons of cocoa it was a flag to me to increase it and modernise this old recipe.

I’ve reduced the sugar a little, amped up the cocoa, and used roasted salted peanuts.

 Peanut Brownies
adapted from Edmonds Cookbook

125g butter, softened
3/4 cup sugar
1 egg
1 1/2 cups standard plain flour
1 teaspoon baking powder
pinch of salt (omit if using roasted salted peanuts)
3 tablespoons cocoa
1 cup roasted, salted peanuts (or just plain roasted peanuts)

Cream butter and sugar together until fluffy and light.  Add the egg and mix well, then add sifted dry ingredients and mix gently until a dough forms.  Add peanuts and mix.
Place tablespoon sized cookies onto baking tray and bake for 10-12 minutes until cooked (be careful you don’t burn the bottoms!)

 

Seeing Purple

Have you ever had purple cauliflower?  I bought one the other day purely because it was cheaper than regular white cauliflower.  And I was wondering what it would look like pureed into babyfood.  Tastes pretty much the same as regular cauliflower to be honest.  Apparently full of antioxidants – bonus!

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Dipping my toes in

It’s been a very long time since I posted anything here.  Not even sure if anyone is reading.  I won’t bother to come up with some long lengthy explanation/excuse, only life got in the way and now the fog has cleared a little from my brain and I’ve got the passion for being in the kitchen back!

Last week I baked up a storm for one of my besties who married her love on a beautiful summers day.  I’ve made a wedding cake before but not such a traditional rolled white fondant one.  Let’s just say my fondant rolling and applying need a bit of work.  Onwards and upwards.  I still think it looked pretty awesome.  And was twice as big as it needed to be.  Noone ever complained about too much cake, right??  I’ll post the recipes soon.

 

Tuesdays with Dorie – Rugelach

Well, I’m not doing so well with this blogging business.  Seem to go in fits and starts.  And I always remember that it’s Tuesdays with Dorie week on the Sunday night before!!!  Last couple of weeks have been recipe and baking light – have fallen back on a couple of slow cook meals that I’ve done in one go and reheated every night, as the house DIY and baby growing take their toll.  Luckily, I remembered this week that the recipe was Rugelach and had handily scanned the recipe so I had it on my phone and could check the recipe in the supermarket.  Seems I didn’t read the whole recipe though, as you’ll see it made for a tasty but messy substitution!!!

Sooooo – I had no idea what Rugelach was before I read this recipe and had never tried them before.  Rugelach are a tasty pastry of Jewish origin – often made in a crescent shape (like a croissant).   This recipe was for more of a “cut” cookie – when rolled up they reminded me a little of a cinnamon bun. It’s made with a cream cheese pastry, spread with a fruity jam like paste, sprinkled with cinnamon sugar (you had me from here alone!), then nuts and dried fruit, and rolled. From looking at a couple of the posts already up, seems you could bake them flat (like a sausage roll), or standing up like a cinnamon bun.

I’d never made a cream cheese pastry before, but this turned out really great, and I’ll definitely be looking out for more recipes that use it. The recipe said to have the butter and cream cheese at room temperature, but again due to lack of organisation (and impatience), I used cold butter and cream cheese. The dough was light and kind of flaky with that slight tang from the cream cheese.  Delish!  Turns out it’s also pretty great cold, as I’ve just eaten my second one from the leftovers in the fridge as I type this!!!

Chilled Pastry

My lack of organisation meant I didn’t really follow the rest of the recipe properly after the pastry.  I was too disorganised to make the lekvar (like a thick jam) myself, and I forgot to buy nuts.  So I used this really great plum jam we had, and instead of nuts…….  chopped chocolate.  It was actually delicious – the combination of jam, cinnamon and chocolate worked well.  Although it was VERY messy to bake (which might have somethign to do with the fact I didn’t chill it after rolling it up – again the impatience!!!).  The chocolate and jam and sugar kind of caramelised and spread over the baking tray, although when I took them out of the oven I just used a spatula to kind of push it all around the tray and back towards the pastries and they looked ok (well you can judge from the photos).  And tasted GREAT!!!!!

The rolled pastry with jam and cinnamon sugar

Ready to roll....

Cut and ready to bake

The hosts this week are The Urban Hiker and My Baking Heart – the recipe can be found at either of their sites….

The finished (sticky and messy!) product!

* PS – I’ve learnt early on that the recipes in this book make WAY too much for just the two of us in this house – so I made 1/3 of the recipe.  It made about 10 large-ish bun sized cookies/pastries.  (There are only 2 left).  And I was left with a heap of cinnamon sugar.  So I might have to make some more of the White Loaves and use it to make cinnamon bread or buns instead!!!!

**PPS – I promise I’m going to get my act into gear and start posting properly.  And taking some proper photos (that aren’t last minute in the middle of the night).  Promise.  Really.

 

 

Sunday Supper – Bacon and Broccoli Pasta

The latest Cuisine Magazine arrived in my letterbox the other day.  Oh boy.  Lucky it’s only bi monthly, there are SO many recipes that I want to try in there.  Probably why it’s now celebrating it’s 25th anniversary.  Check out the cake section.  Drool.  Like I need another excuse to make a cake.

Anyway, after spending a nice sunny weekend inside in bed, I felt the need for a healthy, filling, green filled dinner on Sunday to get the week started off on the right foot.  Inspired by this recipe in aforementioned Cuisine, I utilised some left over broccoli, spinach and threw in a bit of bacon, garlic and parmesan for a bit of variation.  Very much a simple Sunday Supper, the recipe is just approximations, and you can basically use whatever you have in the fridge, just throw it all in.  Keep in mind more sturdy greens like beans, or frozen peas, might need a touch longer cooking than spinach or any of the chinese greens like bok choi or pak choy.

Bacon and Broccoli Sunday Pasta

a couple of cloves of garlic
a few rashers of bacon (or if you are like me, quite a few rashers of bacon), cut into small pieces (lardons if you are feeling fancy)
broccoli (cut into small pieces)
spinach or other greens, finely sliced/diced
parmesan cheese, grated finely
salt and pepper

On a medium heat, saute the bacon and garlic until the bacon is starting to crisp. Don’t cook it too long as it will keep crisping up when you add the broccoli. Stir it often to stop the garlic from burning. Add the broccoli and stir around to coat in the delicious garlic and bacon juices. Give it a few seconds between stirs to help the broccoli get nice and browned. If you have used slightly larger pieces and they are taking a while to cook through, add a splash of water to help steam them. Once it’s all ready, turn down the heat and add the spinach and other greens, stir until they are just wilted.
Stir through a generous amount of parmesan and salt and pepper.

Enjoy as you feel healthy and virtuous and forget about all the ginger crunch and chocolate biscuits you ate over the weekend.

Cinnamon Loaf

I didn’t get to bake the Tuesdays with Dorie recipe this week, unfortunate given it was one of my favourite things – Chocolate Truffle Tartlets.  I’ve been feeling a little under the weather so baking has been off the agenda over the weekend, which was when I planned to bake the scrummy looking recipe.  If you want to still follow the bakers, this weeks recipe was hosted by A Whisk and a Spoon, Spike, Good Eats and Cook Book Habit.  I’m looking forward to seeing what they all came out with, seeing as I’m absolutely planning to try this recipe at some point soon.

However, last week while patiently waiting for settlement day on our new house, I decided to pass the time one evening and get baking.  I seem to be on a bit of a cinnamon roll (excuse the pun).  After the success of the cinnamon swirl loaves for the first Tuesdays with Dorie post, I got to unpacking all the baking stuff from the holidays and found the cinnamon, which got me hunting through my book for the next best thing to cinnamon bread – coconut and cinnamon loaf. As my husband keeps pointing out to me, just because it’s baked in a loaf tin, doesn’t mean it’s healthy, and he’s right, this is much more of a cake/loaf than a healthy bread, but that didn’t stop us eating pretty much the whole loaf in just a couple of days!!!!

I first tried this loaf at Bill Grangers Sydney cafe, Bills, when my now-husband and I visited Sydney for our first overseas trip together.  We were visiting a friend who was living in Sydney temporarily for work, and I made three hungry boys queue up outside Bills on a Saturday morning to get a table for brunch.  And was it ever worth it!!  That breakfast is ingrained on my mind, and after nabbing myself a copy of Bill’s Sydney Food book, the scrambled eggs, corn fritters and coconut loaf earned themselves a place in my handwritten cookbook (reserved only for tried and true, must cook recipes!).

The loaf is slightly on the sweet side, and if you managed to not eat it all in the first go, it slices and toasts really well – opinions differ in my household as to whether it’s best with just plain butter (me the purist), or with lime marmalade (my husband’s choice).

The next two recipes for TWD have just been announced and they look even more fun than the first two.  Um hello – rugelach (pastries made of cream-cheese dough, spread with jam and nuts, cut into wedges and rolled up to resemble mini croissants).  And Irish Soda bread – so appropriate for St Pats Day.  Looking forward to getting properly back in the kitchen soon.

Coconut Loaf (recipe by Bill Granger)

2 eggs
300ml milk
1 teaspoon vanilla essence
2½ cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster sugar
150 g shredded Coconut (I use threaded coconut but you could use unsweetened dessicated, or flaked)
75g unsalted butter, melted

Preheat your oven to 180°C and lightly butter a loaf tin.

Whisk the eggs, milk and vanilla essence together in a jug.

In a separate bowl, sift flour, baking powder and cinnamon, and combine with sugar and coconut.  Stir in the milk/egg mixture until combined, then add melted butter and stir until that’s combined too.

Pour into loaf tin and bake for about 1 hour.  I usually test at about 45-50 minutes with a skewer to check if it’s done – if the skewer comes out clean it’s ready!

Resist the urge to cut into this when it’s still warm, as it doesn’t cut as well to make nice clean slices.

You can serve dusted with icing sugar, also I’ve read that lime butter goes well which might be a nice compromise in our household to try next time!!