Saturday, February 21, 2015

Sticky Orange Cake

Sticky Orange Cake
1 1/4 cups self rising flour*
3/4 plus 2 tbsp caster sugar
3/4 cups butter, room temperature
5 tbsp milk
2 large eggs
1 orange, zest grated

*if you don't have it, make your own: 1 1/4 cup flour + 1 tsp baking powder + 1/4 tsp baking soda + 1/2 tsp salt. Whisk together

1/3 cup caster sugar
1 orange, juice

Grease a spring-form pan with butter, 8 inch
Heat oven to 350°F
Pour sugar, butter, milk in a bowl and whisk together
Add eggs and orange zest
Add flour
Mix with a whisk until smooth, then pour in the prepared pan
Bake for 40 to 45 minutes until golden. Check with a toothpick, if done.

While cake is baking, prepare the glaze.
Pour sugar and orange juice and bring to a boil, then simmer 1 minute

Take cake out of the oven, loosen the sides and immediately pour the glaze over. Cool
Remove from the pan and place on a plate

Saturday, January 3, 2015

Coconut Hummingbird Cake

Coconut Hummingbird Cake 

1 cup chopped fresh pineapple
1/4 cup pineapple juice
3 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil (I used sunflower)
1 3/4 cups sugar
3 large eggs
2 ripe bananas
1 tsp vanilla extract
3/4 cup grated coconut

12 oz cream cheese
1/2 cup butter, slightly softened
5 cups confectioners/icing sugar
1 tsp vanilla extract
3 tbsp grated coconut

Coat 2 9-inch cake pans with butter
Preheat oven to 350° F
In a large bowl, pour flour, baking soda, cinnamon and salt and stir with a whisk. Set aside
In another bowl of a stand mixer, pour oil and sugar and beat until smooth (about 3 minutes).
Add the eggs, one a a time beating after each addition (about 2 minutes).
Add the bananas, pineapple juice and vanilla and beat. Add pineapple chunks.
Add the flour mixture, a small amount at a time, beating after each addition, until smooth.
Add the coconut.
Divide the batter in the prepared pans and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Take cakes out of the oven and cool on racks for 20 minutes. Take out of pans and cool completely

Combine cream cheese and butter in a bowl of a stand mixer. Beat until smooth (3 minutes).
Add  vanilla and beat
Gradually beat in the confectioners' sugar until well combined. Set aside

Place one of the cakes on a cake stand, brush off excess crumbs with a brush.
Spread about 3/4 cup of frosting over the top and sprinkle with 1 tablespoon of coconut
Place the second cake on top, brush off excess crumbs with a brush and spread the remaining icing on the top and sides of both cakes.
Sprinkle top and sides with remaining coconut

Serve at room temperature or store in refrigerator for up to 4 days