If you’re lucky enough to have fruit trees, late summer is a great time to make fruit pie, fruit cake, jam, or all of the above. This spiced plum cake is like a pineapple upside down cake (tarte tatin), but with plums.
Archive for Cake
Everyone loves things on sticks – lollipops, hot dogs, kebabs… cake is no exception. These cake pops are a light coconut and ginger sponge coated in white chocolate and sprinkled with desiccated coconut.
Magic cakes are a unique type of cake which form three distinct layers from one batter. They’re cooked at a lower temperature (150C/300F) which allows the layers to split out during baking. The base is a standard sponge, the middle forms a custard and the top is a Genoise sponge. These were studded with pistachios and had cherries on top, the with vanilla cream cheese frosting.
In honour of Ukraine’s awful winning performance at Eurovision 2016, Yabluchnyk is a traditional layered apple cake.
Baked donuts with a fresh lemon flavour and a lemon yogurt glaze. I coated some with cyrstallized ginger and some with mini lemon meringues.
This swiss roll cooked perfectly without splitting and was light and airy. I filled it wit cinnamon cream cheese, but lemon curd or PBJ would also work well.
A sponge cake with a layer of peaches in the middle and crumble on top. This would go well with custard but I used a simple lemon glaze instead.
Somewhere between a pecan pie and a caramel tart, a Bündner Nusstorte has a pastry shell filled with walnuts and caramel. The original recipe didn’t use butter for the pastry, but mine wouldn’t hold together with just an egg, so I added 100g when mixing in the food processor so it was more like a regular pie crust. The pastry’s quite sweet, so if you have any scraps you can cut shapes with a cookie cutter and cover them in white chocolate to make white chocolate sugar cookies.
All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.