BOILED PASSION -FRUIT CAKE
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan .
Spray the pan and one the base with baking paper .
Now using a large saucepan combine 1/2 cup of strained passion fruit pulp or you will need 7 fresh passionfruits strained for equivalent mount .
500gm of mixed dried fruit
60ml of orange juice
1 cup of castor sugar
125gm of butter / marg
Bring this mix to the boil , stirring continuously
Remove the saucepan from the heat and allow the mixture to cool to room temperature .
It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix .
Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour .
Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix .
Bake for 1and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean .
leave the cake in the pan .
Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight .
Just before serving dust with a little sifted icing sugar and a christmas decoration of your choice .
This cake can be frozen for 12 months or kept for 4 weeks in an airtight container .
A CHRISTMAS SPONGE CAKE
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x 22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated .
Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans.
Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre .
Turn sponges out immediately onto baking paper covered wire racks .
Cool.
Top sponges with a dusting of icing sugar and fresh strawberries .
Fill with jam and cream.
MERRY CHRISTMAS EVERYONE ....
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan .
Spray the pan and one the base with baking paper .
Now using a large saucepan combine 1/2 cup of strained passion fruit pulp or you will need 7 fresh passionfruits strained for equivalent mount .
500gm of mixed dried fruit
60ml of orange juice
1 cup of castor sugar
125gm of butter / marg
Bring this mix to the boil , stirring continuously
Remove the saucepan from the heat and allow the mixture to cool to room temperature .
It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix .
Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour .
Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix .
Bake for 1and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean .
leave the cake in the pan .
Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight .
Just before serving dust with a little sifted icing sugar and a christmas decoration of your choice .
This cake can be frozen for 12 months or kept for 4 weeks in an airtight container .
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x 22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated .
Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans.
Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre .
Turn sponges out immediately onto baking paper covered wire racks .
Cool.
Top sponges with a dusting of icing sugar and fresh strawberries .
Fill with jam and cream.
MERRY CHRISTMAS EVERYONE ....
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