Chocolate Cake with Espresso Buttercream

Chocolate Cake with Espresso Buttercream

Makes: 1 two tier loaf style cake

Ingredients:

3/4 cup brown sugar
3/4 cup milk
125g butter, cubed
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1 1/2 cups SR flour
3 eggs, lightly beaten

Icing Ingredients:

250g butter, room temperature cubed
1 tablespoon espresso shot
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Up to 2 1/2 cups icing sugar

Method:

Preheat your oven to 160 degrees Celsius and prepare two loaf tins by greasing and lining with baking paper
In a medium saucepan place the sugar, milk and the butter, whisking over a medium heat until it comes together. Do not allow to boil
Add in the cocoa powder and baking soda and whisk through until well combined
Remove from the heat and allow to cool for 5 minutes
Use a wooden spoon to stir through the sifted flour until you have a thick smooth batter
Stir through the eggs into the batter, one egg at a time until you have a beautiful smooth batter
Pour the batter evenly between the two prepared loaf tins and bake in the preheated oven for approximately 30 minutes or until a cake skewer comes out clean
Allow the cakes to cool on cake rack
To make the buttercream place the cubed butter into a mixer and whip until the colour becomes pale, approximately 5 minutes
Add in the espresso, cocoa and vanilla to the butter and beat until well combined
Add in the icing sugar 1/2 cup at time beating well between additions until you get your desired consistency
To construct the cake cut the risen tops off the loaf cakes to make as flat as possible
Place the first loaf a serving plate, cut side up and spread the top with buttercream approximately 1/2 cm thick
Then place the second loaf cake on top of the butter cream, cut side down. This will mean that you will have the base of the loaf upside and there is a smooth top to work with.
Use a smoothing knife to do a thin layer of buttercream across all surfaces, including to fill any gaps between the two cake layers
Place the cake in the fridge for 30 minutes to chill the foundation layer of icing
Remove the cake from the fridge and then continue to frost the cake applying an even amount of buttercream to all surfaces to your desired thickness
Optional, sprinkle the top which some chocolate sprinkles.

Recipe Notes:

Store in an airtight container below 20 degrees for a maximum of 5 days
If you store in the fridge, allow to come to room temperature before serving
To make one 20cm round or square cake instead of 2 loaf cakes pour the batter into the prepared tin and bake for 45-50 minutes
This cake recipe is freezer friendly, for best results buttercream is best serves freshly made

Egg & Dairy Free Diabetic Friendly Strawberry Tart

Egg and Dairy Free Diabetic Friendly Strawberry Tart

Serves:8-12 people

Pastry Ingredients:

1 cup plain flour
1/4 cup wholemeal plain flour
1/4 cup almond milk
3 tablespoons canola oil
Pinch Salt

Filling Ingredients:

250g strawberry, fresh or frozen
1 punnet fresh strawberries
1 cup water
1/4 cup xylitol
2 tablespoons corn flour
Red food colouring

Method:

Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
To prepare the pastry mix the flours with the salt and create a well in the middle
Mix together the milk and oil the pour into the well in the flour
Combine with a butter knife until a dough ball forms
Turn the dough onto a lightly floured surface and slightly flatten the dough
Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
Cool this mixture to room temperature
Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is not freezer friendly
You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Orange Spiced Poached Pears

Orange Spiced Poached Pears

Serves: 4-6

Ingredients:

4-6 pears

Juice of 2 oranges

Zest of 1 orange

1 cinnamon stick

1 staranise

1 teaspoon vanilla extract

1 teaspoon ground cardamom

2 tablespoons maple syrup

Water

Method:

Peel your pears and using a sharp pairing knife or an apple corer from the base side of the pear to cut out the core

Place the pears and all of the other ingredients into a large soup pot which has a well sealing lid and add enough water so the pears are just covered

Bring to the boil, place the lid on the saucepan and reduce the heat to a steady simmer

Simmer for 30 minutes for smaller pears and 35-40 minutes or larger pears.

Remove from the poaching liquid gently with tongs and serve with your choice of custard, yoghurt or even ice cream.

Recipe Notes:

Store covered in the fridge for a maximum of 3 days

This recipe is not freezer friendly

Left over pears are delicious cut up cold for a delicious lunchbox treat from a fresh pear

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Baked Passionfruit Cheesecake

Baked Passionfruit Cheesecake

Serves: up to 12 people

Ingredients:

250g sweet plain biscuits

125g butter, melted

750g light cream cheese, room temperature

3/4 cup caster sugar

1 cup natural yoghurt

1 teaspoon vanilla extract

170g can passionfruit pulp

3 eggs

Method:

Use a food processor to crush the biscuits to resemble coarse breadcrumbs

Stir through the melted butter

Spread the biscuit mixture evenly over the base and up the sides about 2cm high of a 22cm springform cake tin

Place in the fridge to cool

Preheat the oven to 160 degrees Celcius

Use your electric mixer to beat the cream cheese and the sugar together until smooth

Add in the yoghurt, vanilla and passionfruit pulp and mix until well combined

Finally add in one egg at a time until all combined

Pour the mixture into the prepared tin and then bake in the oven for 60 minutes

Remove from the oven and allow to cool to room temperature

Cool in the fridge for a minimum of 4 hours but preferably overnight.

Recipe Notes:

Store covered in the fridge for a maximum of 5 days

This recipe is freezer friendly to be consumed within 30 days

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Slab Cake

Slab Cake

Serves: 30 people

Ingredients:

350g butter, room temperature

3 cups plain flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup sugar

1 cup milk

8 egg whites

Method:

Preheat the oven to 180 degrees (160 degrees for fan forced oven) and grease and line a slab cake tin that is 20 x 30cm

Sift flour, baking powder and salt together

Cream the butter and 1 cup of sugar together until light and fluffy, approximately 5 minutes

Add vanilla and milk fold through the flour mixture 1/2 cup at a time until all combined then set aside

Beat the eggs whites in a clean bowl until foamy, then add in the extra 1/2 cup sugar and beat until stiff and gloss, approximately 5 minutes

Fold the egg mixture into the batter mix 1/3rd at a time

Transfer the well mixed batter into a baking tray and smooth evenly

Bake for 35-45 minutes

Allow to cool for 10 minutes in the baking tin before transferring onto a wire rack to cool completely

Recipe Notes:

Store fully wrapped in glad wrap or in an air tight container for a maximum of 3 days before use

This recipe is freezer friendly, wrap completely in gladwrap, double layered for up to 30 days before use, to make your icing and decorating experience easier start decorating when the cake has half defrosted.

This recipe is an ideal, easy and delicious recipe to use with heavier icing like fondant and is also a suitable cake to carve to desired shape

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Homemade Passata

Homemade Passata

Makes: approximately 1 litre

Ingredients:

1 onion

3 cloves garlic

3 sprigs fresh oregano

1.5kg fresh tomatoes

1 chicken or vegetable stock cube

2 tablespoons apple cider vinegar

Thermo Cooking Method:

Place quartered onion, garlic and oregano into the jug [Speed 8, 3 seconds]

Add in quartered tomatoes, stock cube and apple cider vinegar [Speed 1, 100 degrees, 30 minutes]

Remove the master cap from lid but sit steam basket over the hole to reduce splatter [Speed 1, ST/VAROMA temp, 5 minutes]

Allow the mixture to cook for at least 10 minutes then replace the master cap and sit steam basket over the master cap [Speed 4, 20 seconds]

Allow to cool for a further 20 minutes before placing in the fridge or dividing into single serve portions and freezing

Stove top Method:

Bring a stockpot of water to the boil and place in half of the tomatoes and allow to simmer for 60 seconds

Remove the tomatoes from the boiling water and plunge them into a sink full of iced water and sit for another 2 minutes

Remove the tomato from the iced water and peel the skin from the tomato

Repeat with the remaining tomatoes until all tomatoes are peeled

Empty out the stockpot

Place the finely diced onion and garlic and oregano leaves into the base of the stockpot with the stock cube and the vinegar

Place all tomatoes in the stock pot then gently press down on the tomatoes with a potato masher to release some of the juices

Place the lid on the stock pot and simmer over a medium low heat for 60 minutes to allow the tomatoes to break down

Use a stick blender to puree the mixture until smooth or allow to cool and transfer in batches to a food processor to process until smooth

If the passata is too runny for your preferences after being blended return to the stock pot and simmer undercovered for 5-10 minutes or until you reach your desired conistency

Recipe Notes:

Store in the fridge in an airtight container for a maximum of 5 days

This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Jelly Slice

Jelly Slice

Makes: 24 squares

Base Layer Ingredients:

250g scotch finger biscuits

150g butter, melted

Pinch cinnamon

Middle Layer Ingredients:

395g can condensed milk

2 tablespoons lemon juice

1 tablespoon lime juice

3/4 cup boiling water

2 teaspoons gelatine

Top Layer Ingredients:

1 standard packet raspberry jelly crystals

Method:

Grease and line a brownie tin (18 x 25cm rectangle tin) or a 20cm square tin with double layers of baking paper ensuring there is a minimum of 2cm overhang on both long sides of the tin

Either the biscuits is a food processor until a chunky crumb and then stir through the melted butter and cinnamon

Push the mixture firmly into the base of the prepared tin packing down firmly

Place in the fridge for 30 minutes

To prepare the middle layer, whisk together the condensed milk with the lemon and lime juice until combined

Sprinkle the gelatine over the boiling water and quickly stir well until completely dissolved

Stir the gelatine mix into the condensed milk mix and whisk until well combined and smooth

Pour over the biscuit base and place in the fridge for 1 hour

To prepare the top layer, follow the instructions on the jelly packet EXCEPT using 100ml less cold water than recommended

Allow the dissolved and well mixed jelly to sit for 10 minutes to reduce to room temperature and then pour very gently over the middle layer

Return to the fridge to set for a minimum of 3 hours, however best if left overnight

Slice into even square and serve

Recipe Notes:

Store in an airtight container in the fridge for a maximum of 7 days…..if it lasts that long

This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Molten Mug Cake

Chocolate Molten Mug Cake

Serves: 1-2

Ingredients:

1 egg

1/4 cup milk

2 tablespoons SR flour

2 tablespoons icing sugar

1 1/2 tablespoons unsweetened cocoa powder

Method:

Whisk together using a fork the egg and milk in a large mug of shallow bowl

Whisk in the remaining ingredients until well combined but still lumpy

Microwave on high for 45 seconds until until set on the outside and bubbly and molten in the middle

The cooking time will vary depending on your microwave strength, the photo took 90 seconds to cook.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Holly Hotcakes

Holly Hotcakes

Makes:8

Ingredients:

1 cup SR Flour

1 cup sparkling water

2 eggs, separated

2 tablespoons powdered milk

2 tablespoons oil

1 tablespoon caster sugar

1 teaspoon baking powder

Method:

Place all ingredients except the egg whites into a mixing bowl and stir until just combined, it is ok to be lumpy still

In a small mixing bowl whisk the egg whites until they are soft peaks

Fold the egg whites through the batter gently and then sit for 10 minutes in the fridge

Very quickly fold the batter again

Pour 1/4 cup of the mixture into a warm heavy based frying pan that has a small amount of butter melted in it over a medium heat and cook for about 3 minutes or until you have lots of crater style bubbles in the batter of the uncooked side

Flip your hotcake and cook for 1-2 minutes until golden on the other side

Repeat until all the batter is cooked

Recipe Notes:

Store in an airtight container under 27 degrees for a maximum of 3 days

This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fresh Strawberry Yoghurt Icecream

Fresh Strawberry Yoghurt Icecream

Makes: Approximately 3 cups

Ingredients:

1 x 250g punnet of strawberries

1 cup thickened cream

1 cup natural yoghurt

1/2 cup caster sugar

1 teaspoon vanilla

Method:

Top and quarter the strawberries and place them in a food processor until you get your preferred consistency
THERMO COOKING [Speed 6, 10 seconds]

Whip the cream and the sugar together until the sugar is dissolved
THERMO COOKING, add butterfly blade [Speed 1, 30 seconds]

Add in the yoghurt, vanilla and strawberry puree
THERMO COOKNG [Speed 1, 30 seconds]

Pour the mixture into your icecream maker and churn for 30 minutes and serve immediately for a soft serve texture

If you prefer traditional harder icecream, place in an airtight container and freeze for 30 minutes before serving

Recipe Notes:

Store in the freezer, remove from the freezer 30 minutes before serving.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.