Cake recipes Archives

Cake recipes

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes

Cake recipes

Chocolate-cherry sour cream cake

50 minutes

Afternoon tea

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

Cake recipes

ClemenGold pudding

1 hour

Cake recipes

Coconut macaroon cake

50 minutes

Birthday cake

Chocolate hot-milk sponge fairy cakes

12 minutes

Birthday cake

Chocolate cake with caramel and almond brittle

50 minutes

Cake recipes

Stewed fruit upside-down cake

55 minutes

Cake recipes

Pear-and-ginger cake

1 hour

Cake recipes

Easy fruit cake

3¼ hours

Coconut-and-date caramel bar cake

Serves 10

Difficulty Easy

Prep Time 35 minutes

Cooking Time 50 minutes

Ingredients

For the date caramel:

400 g fresh Medjool dates, pitted
2–4 T water
sea salt, to taste

For the coconut flake topping:

3 free-range egg whites
6 T caster sugar
150 g coconut flakes

For the coconut cake sponge:

4 t baking powder
480 g flour
160 g desiccated coconut
1 cup milk
400 g butter
220 g caster sugar

Method

Preheat the oven to 180°C.
To make the date caramel, place the pitted dates, 2 T water and a generous pinch of sea salt in a food processor and blend until smooth. Add a little more water if necessary to loosen to a paste-like consistency. Set aside.
To make the coconut flake topping, combine the ingredients and set aside.
To make the cake, place all the ingredients in a bowl, then mix to combine – it is not a very loose batter. Pat the batter into 2 x 16 x 10 x 3 cm greased and lined loaf tins and bake for 30–40 minutes, or until lightly golden and cooked through. 4 Remove from the oven and spread the date caramel onto the cake, then spoon over the topping and bake for a further 8–10 minutes, or until the coconut is golden and crunchy.
Allow to cool before slicing into squares. Serve with a drizzle of maple syrup, or decorate with Woolworths chocolate hen’s eggs filled with caramel sauce.

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Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Lemon-and-lavender sponge with lemongrass-raspberry custard

Chocolate-cherry sour cream cake

Spiced coffee chai bundt cake with coffee-toffee sauce

ClemenGold pudding

Coconut macaroon cake

Chocolate hot-milk sponge fairy cakes

Chocolate cake with caramel and almond brittle

Stewed fruit upside-down cake

Pear-and-ginger cake

Easy fruit cake

Coconut-and-date caramel bar cake

Coconut-and-date caramel bar cake

Ingredients

Method