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Bauer Books – Cakes, Biscuits & Slices
12-04-2018
2018
Recipe Books
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caption@P@ 1 CAKES BISCUITS & SLICES www.acpbooks.com.au THE AUSTRALIAN The Australian Women’s Weekly is renowned for its cake, biscuit and slice recipes. They’re carefully developed and tested at least three times to make sure they’ll emerge perfect from any oven. Included in this beautiful book are fabulous chocolate, nut, fruit and sponge cakes; biscuits that will disappear almost as soon as they’re cool; and slices that no one will be able to resist. rhubarb and almond cakes p30lemon meringue slice p100the chocoholic’s chocolate cake p26 frangipane jam drops p87 lemon cake p42 hazelnut pinwheels p84muscat prune shortcake p54berry sponge slice p99Pamela Clark Food Director The Australian Women’s Weekly Test Kitchen THE AUSTRALIAN Freshly baked pineapple cake with malibu cream p73 lemon sour cream cake p25 brown sugar sponge p38 choc-peanut caramel slice p99 frangipane jam drops p87 rhubarb and almond cakes p30 apple and prune slice p103 marbled chocolate mud cake p41 date and maple loaf p57 oat and bran biscuits p91 lemon meringue slice p100 fresh ginger cake with golden ginger cream p33 family chocolate cake p74 cakes biscuits & slices COVER RECIPE: PINEAPPLE CAKE WITH MALIBU CREAM P73 1 cup (75g) shredded coconut 450g can crushed pineapple in syrup 125g butter, softened ½ cup (110g) caster sugar 2 eggs 1½ cups (225g) self-raising flour 6 egg whites ½ cup (110g) caster sugar, extra 2 teaspoons icing sugar MALIBU CREAM 300ml thickened cream ¼ cup (40g) icing sugar 1 tablespoon Malibu 1 Toast coconut in medium frying pan, stirring constantly, about 2 minutes or until browned lightly. Remove from pan; cool. 2 Drain pineapple over small bowl; reserve ½ cup of the syrup, discard remainder. 3 Preheat oven to moderate (180° C/160° C fan-forced). Grease two deep 20cm-round springform tins; line bases and sides with baking paper. 4 Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, on
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caption@P@ 1 9 CAKES 1. Preheat oven to moderate (180° C/160° C fan-forced). Grease base and sides of deep 23cm-square cake pan. 2. Combine poppy seeds and milk in small jug; soak 10 minutes. 3. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions; transfer mixture to large bowl. Stir in sifted flours, cream and poppy seed mixture, in two batches. 4. Spread mixture into pan; bake about 1 hour. 5. Meanwhile, combine ingredients for lime syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. 6. Stand cake 5 minutes, turn onto wire rack over tray. Pour hot lime syrup over hot cake. ¼ cup (40g) poppy seeds ½ cup (125ml) milk 250g butter, softened 1 tablespoon finely grated lime rind 1¼ cups (275g) caster sugar 4 eggs 2¼ cups (335g) self-raising flour ¾ cup (110g) plain flour 1 cup (240g) sour cream LIME SYRUP ½ cup (125ml) lime juice 1 cup (250ml) water 1 cup (220g) caster sugar lime and poppy seed syrup cake PREPARATION TIME 20 MINUTES COOKING TIME 1 HOUR Before grating the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench. This will help extract as much juice as possible from the fruit. You can substitute the same weight of other citrus fruit – lemons mandarins, blood oranges, oranges, etc – for the limes if you wish.
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caption@P@ 1 10 CAKES Unless a recipe instructs you to do otherwise, use roasted unsalted nuts when making a cake since the butter you use has probably already had salt added to it. Buy the freshest nuts you can: they should taste slightly sweet. And be sure to taste any nuts you've had around for a while before using them to make certain they haven't gone rancid. 2 cups (280g) unsalted pistachios, chopped coarsely 185g butter, softened 1 tablespoon finely grated orange rind ¾ cup (165g) caster sugar 3 eggs ¼ cup (60ml) buttermilk 1½ cups (225g) self-raising flour ¾ cup (110g) plain flour ORANGE HONEY SYRUP 1 cup (220g) caster sugar 1 cup (250ml) water 1 tablespoon honey 1 cinnamon stick 1 teaspoon cardamom seeds 3 star anise 3 strips orange rind pistachio buttercake with orange honey syrup PREPARATION TIME 20 MINUTES COOKING TIME 50 MINUTES 1. Make orange honey syrup; cool. 2. Preheat oven to moderate (180° C/160° C fan-forced). Grease 23cm-square slab cake pan; line base and sides with baking paper, extending paper 2cm over the sides. Sprinkle nuts evenly over base of pan. 3. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer mixture to large bowl. Stir in combined buttermilk and ¹ ⁄ ³ cup of the orange honey syrup, and sifted flours, in two batches. 4. Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto baking-paper-covered wire rack. Brush surface of hot cake with half of the remaining heated syrup. 5. Cut cake into squares, serve warm, drizzled with remaining heated syrup. ORANGE HONEY SYRUP Stir ingredients in small saucepan over low heat, without boiling, until sugar dissolves; bring to a boil. Remove from heat; cool 15 minutes then strain.
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caption@P@ 1 13 CAKES Raisins and other dried fruits are generally "plumped" to rehydrate them before being stirred into a cake mixture and baked, otherwise, the fruit is likely to remain as it is, dry, chewy and tough, rather than melt-in-your-mouth luscious. Any raisins that have clumped will also separate in the boiling water. Craisins, dried sweetened cranberries, can be rehydrated exactly as the raisins are, and used instead, in this recipe. boiled raisin chocolate cake PREPARATION TIME 20 MINUTES COOKING TIME 1 HOUR 20 MINUTES (PLUS COOLING AND STANDING TIME) 2 cups (300g) raisins 2 cups (500ml) water 1 teaspoon bicarbonate of soda ¹ ⁄ ³ cup (35g) cocoa powder 2 teaspoons ground cinnamon ½ teaspoon ground clove 1 teaspoon vanilla extract 250g butter, chopped 1½ cups (330g) caster sugar 4 eggs 1½ cups (225g) plain flour 1 cup (150g) self-raising flour CHOCOLATE GLAZE 200g dark eating chocolate, chopped coarsely 100g butter, chopped 1. Preheat oven to moderate (180° C/160° C fan-forced). Grease 24cm bundt pan well. 2. Combine raisins and the water in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in soda, cocoa, spices and extract. Cool to room temperature. 3. Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; stir in combined sifted flours and raisin mixture, in two batches. 4. Spread mixture into pan; bake about 1 hour 10 minutes. Stand cake 5 minutes; turn onto wire rack to cool. 5. Stir ingredients for chocolate glaze in medium heatproof bowl over medium saucepan of simmering water until smooth. Pour glaze over cooled cake; stand 30 minutes before serving.
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caption@P@ 1 14 CAKES Frozen blackberries are sold in most supermarkets in 300g packages – and since our cream filling only calls for half that amount, thaw the remainder and serve them with the roulade. When folding the dry ingredients into the creamy egg and sugar mixture, use a large metal spoon, rubber spatula or whisk. You can also use your hand like a rake. Wheaten cornflour results in a slightly better sponge than does maize cornflour (milled from corn). This sponge can also be made in a 22cm-round cake pan, greased with butter and floured lightly, and baked in a moderate oven (180° C/160° C fan-forced) about 20 minutes. Turn sponge, top-side up, onto a baking-paper-covered wire rack. Split the sponge in half and join the halves with berry cream. 3 eggs ½ cup (110g) caster sugar ½ cup (75g) wheaten cornflour 1 tablespoon custard powder 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 1 tablespoon caster sugar, extra 1 tablespoon icing sugar BERRY CREAM ¾ cup (180ml) thickened cream 1 teaspoon vanilla extract 1 tablespoon icing sugar 1 cup (150g) frozen blackberries, chopped coarsely berry cream roulade PREPARATION TIME 15 MINUTES COOKING TIME 12 MINUTES 1. Preheat oven to moderate (180° C/ 160° C fan-forced). Grease 25cm x 30cm swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over long sides. 2. Beat eggs and caster sugar in small bowl with electric mixer about 5 minutes or until sugar is dissolved and mixture is thick and creamy; transfer to large bowl. 3. Sift cornflour, custard powder, cream of tartar and soda together twice onto paper then sift over egg mixture; gently fold dry ingredients into egg mixture. Spread sponge mixture into pan; bake about 12 minutes. 4. Meanwhile, place a piece of baking paper cut the same size as swiss roll pan on bench; sprinkle evenly with extra caster sugar. 5. Turn sponge onto sugared paper; peel away lining paper. Use serrated knife to cut away crisp edges from all sides of sp
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caption@P@ 1 17 CAKES A passionfruit is well-named: the fruit's simultaneously sweet and tart taste inspires an almost addictive passion in the person savouring its seedy, yellow pulp. Its singular flavour marries well with yogurt and creamy desserts like panna cotta, ice-cream or bavarois. You will require about seven passionfruits for this recipe. passionfruit and lemon syrup cake PREPARATION TIME 20 MINUTES COOKING TIME 1 HOUR ² ⁄ ³ cup (160ml) passionfruit pulp 250g butter, softened 1 tablespoon finely grated lemon rind 1 cup (220g) caster sugar 3 eggs 1 cup (250ml) buttermilk 2 cups (300g) self-raising flour LEMON SYRUP ¹ ⁄ ³ cup (80ml) lemon juice ¼ cup (60ml) water ¾ cup (165g) caster sugar 1. Preheat oven to moderate (180° C/160° C fan-forced). Grease deep 19cm-square cake pan well; line base and sides with baking paper. 2. Strain passionfruit over medium jug; reserve both juice and seeds. 3. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions; transfer to large bowl. 4. Fold in combined passionfruit juice and buttermilk, and sifted flour, in two batches. Spread mixture into pan; bake about 1 hour. 5. Meanwhile, make lemon syrup. 6. Stand cake 5 minutes; turn, top-side up, onto wire rack set over tray. Pour hot syrup over hot cake; serve warm. LEMON SYRUP Combine juice, the water, sugar and half of the reserved passionfruit seeds (discard remaining seeds or freeze for future use) in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.
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caption@P@ 1 18 CAKES Native to Australia, buttery, rich macadamia nuts have a high fat content and should be kept, covered, in the refrigerator to prevent them becoming rancid. You can blend or process the same weight of other roasted nuts, such as pecans, almonds or walnuts, if you prefer, to use in place of the macadamias. Similarly, you can substitute the same weight of other citrus fruit – grapefruits, blood oranges, tangelos, etc – for the mandarins. 4 small mandarins (400g), unpeeled 2 cups (280g) macadamias 250g butter, softened 1 teaspoon vanilla extract 1 cup (220g) caster sugar 3 eggs 1 cup (170g) polenta 1 teaspoon baking powder 1 tablespoon icing sugar mandarin, polenta and macadamia cake PREPARATION TIME 20 MINUTES (PLUS COOLING TIME) COOKING TIME 2 HOURS (PLUS STANDING TIME) 1. Cover whole mandarins in medium saucepan with cold water; bring to a boil. Drain then repeat process two more times. Cool mandarins to room temperature. 2. Preheat oven to moderately slow (170° C/150° C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper. 3. Blend or process nuts until mixture forms a coarse meal. Halve mandarins; discard seeds. Blend or process mandarins until pulpy. 4. Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer to large bowl. Stir in polenta, baking powder, nut meal and mandarin pulp. 5. Spread mixture into pan; bake about 1 hour. Stand cake 15 minutes; turn, top-side up, onto wire rack to cool. Serve cake dusted with sifted icing sugar.
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caption@P@ 1 21 CAKES Use whatever coffee-flavoured liqueur you prefer in the mascarpone cream filling, or consider using chocolate, almond or hazelnut, licorice or even mint liqueur. Tia Maria, Kahlúa, Vandermint, crème de cacao, crème de menthe, Sambuca, Amaretto, Frangelico – any of these would work well here. This roulade uses plain rather than self-raising flour; its rising is thanks to the air incorporated into the three eggs. 2 tablespoons coffee-flavoured liqueur ¼ cup (60ml) water 2 tablespoons caster sugar 1 tablespoon instant coffee granules 1 tablespoon boiling water 3 eggs ½ cup (110g) caster sugar, extra ½ cup (75g) plain flour 2 tablespoons flaked almonds COFFEE LIQUEUR CREAM 1 cup (250g) mascarpone ½ cup (125ml) thickened cream 2 tablespoons coffee-flavoured liqueur tiramisu roulade PREPARATION TIME 35 MINUTES COOKING TIME 20 MINUTES (PLUS REFRIGERATION TIME) 1. Preheat oven to hot (220° C/200° C fan-forced). Grease 25cm x 30cm swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over long sides. 2. Combine liqueur with the water and sugar in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Remove from heat, stir in half of the coffee; reserve syrup. 3. Dissolve remaining coffee in the boiling water. 4. Beat eggs and extra sugar in small bowl with electric mixer about 5 minutes or until sugar is dissolved and mixture is thick; transfer to large bowl, fold in dissolved coffee. 5. Meanwhile, sift flour twice onto paper. Sift flour over egg mixture then fold gently into mixture. Spread sponge mixture into pan; sprinkle with almonds. Bake about 15 minutes. 6. Meanwhile, place a piece of baking paper cut the same size as swiss roll pan on bench; sprinkle evenly with about 2 teaspoons of caster sugar. Turn sponge onto sugared paper; peel away lining paper. Use serrated knife to cut crisp edges from all sides of sponge. Roll sponge from
