Cakes

A Memory Of Cake

One of the ways I reconnect with the Macedonian food of my childhood is through cookbooks. As I read the names of recipes and browse through the ingredients lists, memories of food and fun times come flooding back. I recently started reading The Melting Pot: Balkan Food and Cookery by Maria Kaneva-Johnson. Here, in the pages of this wonderful book, were some of my favourite foods. When I came across a recipe for Cake Soaked in Fragrant Milk, something odd clicked in me. What was strange was that it brought back a memory of a cake that I’m not sure I’ve ever actually had. No one in my family remembers it, but I was sure I had it at a Macedonian picnic. Could I be confusing it with another cake? I don’t know. All I know is that when I read the recipe it was familiar and I had to make it.

I followed the recipe and made a beautiful cake, but it was not the one I remembered. The cake from my memory had coconut so I made the cake again and added shredded coconut. This was close to the cake I remembered. I’m still not sure if this is a cake from my childhood but it is certainly a favourite cake and whenever I eat it I have memories of Macedonian picnics, delicious food and circle dancing with family and friends.

Milk Cake (Ravanija so Mlecko)

Ingredients
1 teaspoon vanilla extract 
800ml milk
4 eggs
200g castor sugar
250g plain flour, sifted
1 teaspoon baking powder, sifted
1/2 cup shredded coconut

Instructions
Mix the vanilla into the milk and refrigerate until the cake is cooked.
Preheat oven to 180C / 350F.
Grease and flour a baking pan, approximately 20cm x 20cm.
Beat the eggs with an electric mixer. As they start to become frothy, add the sugar and beat until pale, thick and frothy.
Using a metal spoon, gently fold in the flour and baking powder until combined. Do not over-mix the batter.
Gently fold in the coconut.
Pour into prepared pan.
Bake for 30 – 40 minutes or until the cake is golden brown.
Remove from oven.
Pour the chilled milk over the hot cake.
Allow to cool, then refrigerate.
Cut into squares or slices to serve.

Cooking By Numbers

I never thought I would be a “Colour by Numbers” person, but since downloading a colouring app on my phone, I have discovered the joy of unwinding with a picture or two. Not having to choose which colours to use is a great stress reliever. However, I still maintain some individuality by not always colouring in the whole picture. Sometimes I’ll just colour in particular colours (like red and black) or highlight a particular image (like a flower or animal).

I also love the variety of pictures I can colour. Naturally I was drawn towards animal pictures such as pandas and puffins but mandalas have also become a firm favourite. Equally unsurprising is another favourite category – food! Pancakes dripping with syrup, decadent cupcakes and lavishly decorated coffee and tea pots are a delight for the eye and imagination. 

While scrolling through the daily offerings, I couldn’t believe it when a recipe came up on my feed! My mouth watered when I saw a picture for a Curd Cake recipe. I immediately thought it would be a lemon curd cake, but as I deciphered the images and read the sparse instructions, I realised it was a cottage cheese cake! I love cottage cheese so I was keen to  make it – but not before I coloured in the picture. 🙂

The picture didn’t stipulate what size baking pan to use so I went with my trusty 10cm x 21cm loaf pan. I made a few tweaks to the recipe and was rewarded with a sweet, bread-like cake that is absolutely delicious when eaten warm. I enjoyed cold cake the next day served with a dollop of gin marmalade. This is an easy cake to make and one that you can tweak and make your own. Let me know if you make one!

Curd Cake

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Ingredients
3/4 cup sugar
75g (1/3 cup) butter, room temperature
2 eggs, room temperature
1/2 cup cottage cheese
1 cup flour
1/2 teaspoon baking powder

Instructions
Preheat oven to 160C / 325F.
Line a loaf pan with baking paper.
Beat the sugar and butter with an electric mixer until light and fluffy.
Beat in the eggs one at a time.
Add the cottage cheese and beat on low until combined.
Sift in the flour and baking powder.
Using a spatula or wooden spoon, stir until combined.
Pour into prepared pan.
Bake for 45 – 55 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely.
Refrigerate any leftovers.

A Rosy Midsummer

The Summer Solstice occurs near xmas in Australia, so while I’m getting ready to celebrate the longest day of the year and the shortest night, most of the stores are selling produce geared towards a winter feast day. I don’t mind, as I always look forward to the range of new shortbreads that are only available during xmas.

One of the other winter treats I used to enjoy at Summer Solstice was a Persian fruitcake filled with plump fruits and crunchy nuts and delicately flavoured with rose water. It was one of the most delicious fruitcakes I had ever tried. Every xmas I eagerly waited for the fruitcake’s arrival at the store until one year it wasn’t there and it never returned. That was almost two decades ago.

A few months ago I went for a country drive to Malmsbury Bakery, famous for its homemade Dundee cake. I was keen to try to this Scottish fruitcake as it was rumoured to be a favourite of Mary Queen of Scots. Queen Elizabeth II is also reported to enjoy Dundee cake at teatime. A cake fit for royalty was something I just had to have!

The cake was quite large, but I was assured that once opened, it would keep for months in an airtight container. I wasn’t sure how long it would last but I was happy to take a chance. As I cut a generous slice I noticed how large and plump the glazed cherries were, which immediately brought back memories of my cherished Persian fruitcake. I took a bite and was rewarded with the flavour and texture of one of the best fruitcakes I had ever tasted. This was as good as the Persian fruitcake.

The cake lasted weeks and I enjoyed every slice. With only a few slices left I decided to make a bold experiment. Could I add a rose water element to a slice without ruining it? I had to try. At first I was going to sprinkle rose water over a slice but I decided to make a rose water icing instead. I simply mixed icing (powdered) sugar with rose water until it was thick enough to drizzle and then drizzled it over my slice of fruitcake. While it wasn’t my coveted Persian fruitcake, it was floral and delicious and brought back many happy memories of solstices past.

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In keeping with the xmas spirit I also dunked a few pieces of shortbread into the rose water icing and then let them set. Happily they were a delicious success as well.

Happy Solstice!

Wake The Dead Cake

Saturday the 20th of April is Bram Stoker’s 107th deathiversary. To celebrate, I thought I would play around with a recipe from one of my favourite cookbooks – Death Warmed Over by Lisa Rogak. This cookbook is a collection of recipes and customs from different countries and religions around the world with a common theme of death. The recipe I have chosen is an Irish Wake Cake, in honour of Bram who was born in Ireland on the 8th of November, 1847.

Irish Wake Cake

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Ingredients
for the cake
1/2 cup dried currants
1/2 cup mixed peel*
1 + 3/4 cups flour
1 + 1/4 teaspoons baking powder
1/4 teaspoon sea salt
170g (3/4 cup) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 eggs
80g (3oz) cream cheese, room temperature
2/3 cup buttermilk

for the glaze
1/2 cup icing (powdered) sugar, sifted
2 teaspoons brewed black tea**

Instructions
Preheat oven to 160C / 325F.
Line a 22cm (9inch) loaf pan with baking paper.
Place the currants and mixed peel in a small bowl.
Sift together the flour, baking powder and salt in another bowl.
Add 1/4 cup of the flour mix to the dried fruit and toss until the fruit is coated in flour.
Place the butter, sugar and vanilla in a large bowl and, using an electric mixer, beat until fluffy.
Add the eggs one a time and beat until combined.
Add the cream cheese and beat until combined.
Add 1/3rd of the flour mixture and 1/3rd of the buttermilk to the batter and mix until combined. Repeat with remaining flour and buttermilk.
Add the dried fruit and mix until combined.
Pour batter into prepared baking pan.
Bake for 1 hour and 25 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before placing on a wire rack placed over a tray.
Make the glaze by combining the icing sugar and tea together in a bowl.
Drizzle the glaze over the warm cake and allow to cool completely before serving.

*the original recipe just uses currants. I substituted half the currants for mixed peel as I like the flavour and texture.
**the original icing is a lemon icing. I substituted the lemon juice with black tea as I was curious to see how it would taste and used Earl Grey to compliment the citrus notes of the mixed peel.

A Tale Of An Unripe Avocado

Every month our big chain supermarkets put out free cooking magazines which I love collecting. It’s an obvious advertising ploy as the recipes “encourage” you to use their supermarket brands. While I’m not usually interested in buying their products, I am interested in their recipes. 🙂 One of the recipes I couldn’t wait to make was an Avocado and Pistachio Cake. 

I bought my ingredients and eagerly waited for my avocado to ripen. Squeezing it every day, it finally felt ripe enough to use. I got my ingredients ready but left the avocado for the end as I didn’t want it to go brown. With a bench full of measured ingredients, the oven preheated and the pan ready, I cut open the avocado only to discover it wasn’t ripe. Instead of a beautiful soft inside, ready to be scooped out into the cake mix, it was tough as rubber and definitely not cake-friendly! 

Thinking quickly I grabbed a ripe banana that I had waiting for another recipe and substituted it for the avocado. The result was a delicious and aromatic banana cake that I would definitely make again! 

The recipe included a lemon icing which I omitted as the cake is sweet enough from the banana. As I wasn’t icing the cake, I didn’t have to wait for it to cool completely so I had a couple of slices warm from the oven. You can ice the cake if you like but I do recommend eating some while it’s still hot. And yes, I do plan on making this cake with avocado, I’ll just make sure I cut the avocado before I start.

Banana and Pistachio Cake

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Ingredients
70g shelled pistachios
70g unsalted butter, room temperature
1 cup caster (superfine) sugar
1 large ripe banana, mashed
1 teaspoon vanilla extract
4 eggs
1 cup plain flour
1 teaspoon baking powder
1/2 cup almond meal

Instructions
Preheat oven to 180C / 350F.
Line a 10cm x 21cm loaf pan with baking paper.
Process the pistachios in a food processor until they resemble breadcrumbs.
Using an electric mixer, beat the butter and sugar in a bowl until combined.
Add the banana and vanilla extract and beat until combined.
Add the eggs one at a time, beating after each addition.
Stir in the flour, baking powder, almond meal and pistachio meal until the mix is smooth.
Pour into prepared pan.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely before icing.

Mother’s Day

From ancient Goddess cults to the Christian Mothering Sunday, mothers in all their forms have been celebrated for millennia. The modern Mother’s Day celebration is part of that tradition. After the death of her activist mother Ann Jarvis, Anna Jarvis wanted to create a special day to honour mothers. Unlike former celebrations, Anna wanted her Mother’s Day to be reserved solely for your very own mother, not mothers or mothering in general. Anna succeeded in her quest, but she quickly regretted her victory.

Anna had envisioned a Mother’s Day where children of all ages would visit their mothers and spend quality time with them. Any gifts would be homemade to show the value of the relationship, not the value of the gift. She was devastated to see the holiday turn into a commercial enterprise for florists, confectioners and card manufacturers. She spent the rest of her life trying to destroy what she had created. Despite the commercialisation of Mother’s Day, it continues to be a very important day of the year.

Empress

Ironically, one of the reasons Mother’s Day remains so popular is that it has returned to the more Pagan understanding of mothers and mothering. Rather than focus solely on your own mother, Mother’s Day is promoted as a time to remember all forms of mothering including symbolic mothers and mothers in the animal world. Many zoos have special Mother’s Day events and encourage people to think about giving a donation or animal sponsorship as a Mother’s Day gift. It’s not what Anna wanted, but maybe by focussing on a broader meaning for Mother’s Day, we can also heal some of the stress that comes with this complicated holiday. Those who have bad relationships with their mothers or children, those who aren’t mothers and those who are mourning children or mothers who have passed away may gain some comfort from less rigid interpretations of the day.

As someone who has always been passionate about animals, I love the idea of including them in Mother’s Day celebrations. My first two posts on Mother’s Day were both panda film reviews – ACHOO! The sneeze heard across the world and Kung Fu Panda 3. Both posts look at the beauty, power and struggle of mothers and babies in the animal world. By including all forms of mothers and mothering in Mother’s Day celebrations, we can bring new focus to the holiday and give support to some of the rarest mothers in the world.

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In honour of all mothers I thought I would create an apple flowerpot cake with apple crisps. The cake can be presented in its pot as a gift. The apple crisps are a personal reminder of the bamboo and apple slices baby panda Miao Miao munched on during a cuddling session with one of her Aunties – me 🙂

Apple Flower Pot Cake

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Ingredients
170g butter
1 cup dark brown sugar
3 eggs, room temperature
1 + 1/2 cups plain flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup of sweet apple cider
2 tablespoons of elderflower cordial
Icing sugar for dusting

Instructions
Preheat oven to 170C / 340F.
Line an unglazed flower pot or glazed baking pot with baking paper – (approx 16 cm diameter and 10 cm deep)
In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition.
In a separate bowl sift together the flour, salt, baking powder, cinnamon and cloves.
In a jug, combine the apple cider with the elderflower cordial.
Add the flour mixture alternately with the cider mixture to the creamed butter. Beat until well blended.
Pour batter into prepared flower pot.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow cake to cool for a few minutes before removing from pot.
Gently peel away the baking paper.
Place cake on serving plate and dust with icing sugar.
Serve with apple crisps.

Apple Crisps
Ingredients
1 red apple
1 green apple
elderflower cordial for brushing
2 tablespoons caster sugar
1 teaspoon cinnamon

Instructions
Preheat oven to 130C / 250F.
Line 2 baking trays with baking paper.
Thinly slice the apples crosswise and remove the seeds.
Using a pastry brush, lightly brush both sides of the apple slices with elderflower cordial.
Combine the sugar and cinnamon together and use to lightly dust both sides of the apple slices.
Place in a single layer on baking trays and bake for approximately 2 hours or until dry and crisp. Turn over every half hour.
Remove from oven, transfer to racks and allow to cool.