Ingredients:
- 3 cups flour.
- 2 tsp baking powder.
- 1/2 cup unsweetened cocoa powder, sifted.
- A pinch of salt
- Buttermilk or milk diluted with 1 cup (8 fl oz / 233 ml) hot water.
Instructions:
- Preheat oven to 350F (175C) Butter and sugar the sides and bottom of 9 inch cake pan
- Stir together flour, baking powder, cocoa, and salt; stir in buttermilk mixture until smooth
- Pour batter into prepared pan Bake for 30 minutes or until a toothpick inserted into center comes out clean(If using prebaked crust: cool completely before topping with fudge)
- Cool completely on wire rack before frosting Makes one 9-inch layer Cake Recipe
Ingredients:
-175g unsalted butter, at room temperature, plus extra for greasing the tin.
-1 large apple (grated or cubed), peeled and grated.
-125g self raising flour.
-25mls golden syrup or light corn syrup.
For the custard/cream: 2 cups full cream or 2 containers whipping cream that has been whipped to soft peaks after being chilled in the fridge for several hours. OR — 1 cup store bought vanilla ice cream.
Instructions:
- Preheat your oven to 190°C / 375°F on a baking sheet lined with parchment paper.
- Line an 8x8 inch cake tin with baking powder and add some softened butter.
- Blend well until it resembles breadcrumbs so you have enough mixture to cover bottom of pan completely.
- Add grated apples then mix together dry ingredients into a coarse crumb like texture using hands before adding wet ingredients SLOWLY over course of about 5 minutes as not wanting batter too thick).
Do not overmix!
- PRESS BUTTERCRUMBS DOWN INTO BOTTOM OF PAN THEN BAKE FOR 15 MINUTES WITHOUT LEAVING IN OVEN OR until risen slightly Golden brown base
- on removal from oven CAREFULLY split cake evenly in half horizontally GIVE COOKIE CRUNCH TO ONE HALF BEFORE SERVING WHILST enjoying THE OTHER HALFT ON IT’s OWN WITH A SPINKLE OF CREAM/CUSTARD IF DESIRED
Ingredients:
200g butter, softened.
100g caster sugar.
3 large eggs, separated.
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch mix*
- 100ml Aperol (or other dry vermouth)
- Orange marmalade or preserves for decoration
Instructions:
- Preheat oven to 350°F.
- Grease and flour an 8” round cake tin & line with parchment paper.
- Beat together butter and sugar until light& fluffy;
- Add egg yolks one at a time, then beat in vanilla extract.
- In another bowl whisk together flour and cornstarch mixture until smooth and lump free.
- Gradually add to creamed ingredients alternately with vermouth– stirring just until combined each time.
- Pour batter into prepared cake tin & bake on middle rack for 30 minutes
- Press center of pan lightly after 20 minutes baking If desired garnish top of finished loaf with marmalade before serving.