Her delicious white-chocolate cheesecake recipe won her a rose-floral covered recipe book and an EziBuy gift card. As an extra surprise, we decided to give all our other entrants a gift card as well – just to say thanks for sharing. Below are all of the scrumptious tried-and-tested cake recipes we received.
Let us know in the comments section below if you try any of these at home and tell us how they turned out.
This white-chocolate cheesecake recipe has a story behind it… In 2009, I went to Melbourne and stayed at Government House there with my grandma who was friends with the Governor’s wife (it was a big surprise they knew each other). While I was there, I was introduced to the main chef in the house’s kitchens, since I love cooking, and he gave me the recipe for the most scrumptious cheesecake that we’d had on a picnic the day before.
Now I bake it all the time, and I have never come across anyone who DOESN’T like it. I was even told that it was “so yummy” by a friend who doesn’t like white chocolate or cheesecakes.
Make up base of melted butter and almond meal or crushed shortbread biscuits.
Pour melted white chocolate into cheesecake mix.
Spread base and pour mix into cake tin or muffin trays.
Bake for 30-40min in moderate oven. Set in fridge overnight.
Anna’s Banana Cake Supreme with Cream Cheese Frosting
I make a banana cake supreme with cream cheese frosting. It’s the best banana cake I’ve ever had, and actually tastes better in the following days after it’s made. It can be eaten at room temperature, chilled or warm and is always moist and delicious every time.
Melted butter, to grease
125g butter, at room temperature
315g (1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1 banana, extra, to decorate
Fresh lemon juice, to brush
Cream cheese Frosting:
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
230g (1 1/2 cups) icing sugar mixture
1 1/2 tsp buttermilk
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.
Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.
Cathryn’s Rich Dark Chocolate Cake
I have the best moist rich chocolate cake recipe which has been now passed down through four generations. I have made it for my children and they are now making it! Never has it not “turned out” and we have eaten this cake to celebrate so many occasions – so many memories. And it is great just for the enjoyment of eating it.
1. Sift into a bowl – 1 3/4 cups SR flour, 1 1/4 cups sugar, 1/2 teaspoon bicarb soda, 1/4 teaspoon salt, 1/2 cup cocoa
2. Add – 1/2 cup warm melted butter, 1 cup milk, 1 teaspoon vanilla essence
3. Beat 2 minutes
4. Add – 2 eggs and beat for a further 2 minutes
5. Bake in moderate oven 45 minutes and stand to let cool in tin
6. Great with chocolate icing, topped with coconut or crushed nuts. Cake batter can be halved into 2 tins and cook for 30 minutes.
Anna’s Carrot Cake with Lime Mascarpone Icing
Conjuring up a rather pleasing carrot cake with lime and mascarpone icing is one of my favourite things to do in my spare time. This is an exceedingly good cake made all the more pleasing by my twist of lime mascarpone icing.
11⁄4 cups unsalted butter, softened
2 cups light brown soft sugar
5 large free-range or organic eggs, separated
zest and juice of 1 orange
11⁄2 cups self-raising flour, sifted
1 slightly heaped teaspoon baking powder
1 cup ground almonds
4oz shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
1⁄2 teaspoon ground ginger 10oz carrots, peeled, coarsely grated
Lime mascarpone icing:
4oz mascarpone cheese
8oz full-fat cream cheese
1 scant cup powdered sugar, sifted zest and juice of 2 limes
Preheat the oven to 350°F.
Grease and line a 9-inch square cake pan or a round equivalent with wax paper.
Beat the butter and sugar together by hand or in a food processor until pale and fluffy.
Beat in the egg yolks one by one, and add the orange zest and juice.
Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix.
Scoop the batter into the prepared cake and cook in the preheated oven for about 50 minutes until golden and risen.
You can check to see if the cake is cooked by poking a toothpick into it.
Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven.
Leave the cake to cool in the pan for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
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