Sam's Kitchen

Tag: cake

• Cranberry Pound Cake

  Posted at 12:54 pm by samskitchen, on December 22, 2016

  

  It’s been all about sweets lately. Cakes, biscuits, ice-cream, bliss balls and some more sweets. I’m trying hard not to overdose on the sugary treats, but it’s a mission impossible when I’m the one making them all sweet goodies and the one tasting them all!

  This Cranberry Pound Cake is one of the latest creations born in our new kitchen. It has a loveliest soft texture with plenty of fluffiness to it and a good zing to its taste.
  I used frozen cranberries in the batter, but I’m sure fresh cranberries will be fine, if not better, to use as well. Lemon juice and zest added the extra tang to compliment the cranberries and mask any slight bitterness they may have.

  It’s a gorgeous tasting and looking little cake and I believe it will make a perfect Christmas foodie gift for any cake lover out there.
  I hope you are all enjoying the festive season and all the perks that happen to come with it. Have a wonderful Christmas folk and enjoy the festivities!

  

  

  

  Ingredients

  150g butter, room temperature
  1 1/2 cup caster sugar
  3 eggs, room temperature
  200ml sour cream
  1 tbsp lemon juice
  1/2 tbsp lemon zest
  1 cup self-raising flour
  1 cup plain flour
  1 cup frozen cranberries

  For the icing

  1 cup icing ( confectioners sugar )
  2 tsp milk
  1 tsp lemon juice ( see notes )

  Method

  Preheat oven to 180C
  Prepare 21cm diameter bundt cake pan. Butter it well ensuring every nook and cranny is greased.

  1. In a bowl of a mixer cream butter and sugar until white and fluffy.
  2. Add eggs one at a time, beating for up to a minute between each addition and scraping the sides of the bowl with a spatula.
  3. In a separate bowl mix sour cream, 1 tbsp lemon juice and lemon zest.
  4. In another separate bowl mix both self-raising and plain flour together.
  5. Mix 1/4 of the flour into the butter, egg and sugar mixture.
  6. Add 1/2 of the sour cream mix and mix well.
  7. Add rest of the flour and sour cream mix and mix well to combine.
  8. Fold frozen cranberries through the batter, then spoon the batter into the prepared bundt pan spreading it evenly.
  9. Bake in a preheated oven for 45-50 minutes. Keep an eye on the cake and rotate it if one side is browning more than the other.
  10. Once cake is removed from the oven, leave it to cool for 5 minutes before turning upside down onto a cooling rack. To help the cake to pop out of the pan easily, gently run a sharp knife around the edges of pan and cake. Let cake cool completely before icing it.
  11. To make the frosting, mix icing sugar milk and lemon juice in a bowl. Whisk well to ensure there are no lumps, or best of all sieve the icing sugar prior mixing it with the liquid ingredients.
  12. Pour the icing on top of the cooled cake in a circular motion letting it drop down naturally.

  Notes

  Getting the thickness of the frosting right can be a little tricky since it is very easy to make it a bit too runny. To prevent that, I recommend starting with making a frosting a little thicker to begin with and add more liquid to it if required so or until it reaches desired consistency.

  

  My very patient little assistant has his eyes on the slice.

  

   

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  Posted in Sweets | 13 Comments | Tagged baking, cake, christmas baking, cranberry cake, festive baking, lemon and cranberry cake, pound cake

• Spiced Fruit Mince

  Posted at 3:58 pm by samskitchen, on December 4, 2016

  

  The end of year celebrations are only a few short weeks away. It seems to me that the Christmas month has crept on completely unnoticeable. Was it the fault of the longest winter that is having trouble leaving us poor starved for warmth folk of the south-west alone, or have I been so preoccupied with all that has been going in my life that I have completely lost track to time?

  I’m hoping this post isn’t coming out too late and still has a chance to be useful for the fast approaching Christmas bake-race.

  I have adopted a tradition of spicing the dried fruit a couple of years ago. Doing so definitely makes the baked goodies taste so much better. Infusing the fruit with the spices gives them a rich, piquant flavour. The cakes, fruit mince pies, bread, fruit mince and chocolate truffles all taste so beautiful.

  My little munchkins and I have already been baking bread and muffins using the spiced fruit. The last bake was a honey flavoured fruit bread, where honey was added to the buttery dough. It makes a great breakfast and snack to go with the afternoon cuppa.

  

  

  Ingredients

  1 kg mixed dried fruit
  200g dried apricots, diced
  200g dried dates, diced
  200g glazed cherries ( green or red )
  100g nude ginger, diced
  100 dried prunes, diced
  100g dried cranberries
  1 orange, peeled
  2-3 star anise
  2 cinnamon sticks
  2 vanilla pods
  1 1/4 cup brandy

  Method

  Place dried fruit, orange peel, spices and vanilla pods into a large bowl. Pour brandy in and mix well to combine. Transfer the mixture to an airtight container or a large airtight glass jar. Keep on the counter or a pantry to mix every few days. If keeping in a jar, turn the jar upside down and leave for a few days to then turn back upright again. Repeat every few days until ready to use the fruit.

  Notes

  It is best to soak the fruit at least a week ahead of cooking with them. Soaking for up to a month ahead will allow scents and flavour to develop into a richer fruit mince.
  Discard spices, vanilla pods and orange peels prior using the fruit mince.

  

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  Posted in Pickles & Preserves, Sweets | 7 Comments | Tagged cake, christmas, christmas sweets, fruit mince, fruit mince pies, spiced fruit mince

• Beetroot and Dark Chocolate Cake

  Posted at 2:02 pm by samskitchen, on October 3, 2015

  

  When sky’s are grey and things look gloomy, I stay at home and bake a chocolate cake.
  There is something therapeutic about baking a chocolate cake, something that makes it all better.
  The aromas of cocoa and vanilla make my senses swirl in a waltz dance. And the cake I made today isn’t just any ordinary chocolate cake, it’s a beetroot dark chocolate cake, with deliciously gooey texture that melts in your mouth melting all the sorrows and disappointments away with it.
  Iced with chocolate ganache and topped with beetroot chips, to give a little hint of what is inside, this cake could be a lovely addition to an afternoon tea or a high tea, and why not have it for breakfast, if your soul is wishing to do so!

  

  

  Ingredients

  200g cooked beetroot peeled ( wrap beets in foil and bake at 180C till cooked through )
  225ml vegetable oil ( I used sunflower oil )
  3 eggs
  200g good quality dark chocolate
  1/2 cup cocoa powder
  250g sugar
  150g ( 1 cup ) plain flour
  1 tsp baking soda
  1 tsp vanilla essence

  Raw beetroot for beetroot chips

  For ganache

  150g good quality dark chocolate
  150 ml thickened cream

  Method

  Preheat oven to 170C.
  Prepare a 22 cm round cake pan lined with baking paper.
  In a large bowl mix all dry ingredients together.
  Break chocolate into small pieces and melt in a heatproof bowl over a double boiler or in a microwave. If melting in a microwave, keep a close eye to avoid from overdrying. I suggest to give it a mix every 30 seconds till the chocolate has melted.
  In a food processor, processes beetroot, melted chocolate and oil till smooth. Add eggs and process till blended.
  Fold beetroot mixture into the dry ingredients and pour into a cake pan. Gently tap the pan on a counter to remove any bubbles from the cake batter.
  Bake for 45 minutes. Leave oven door ajar and let the cake cool in a pan for 15 minutes. Remove from oven and leave to cool in a pan completely before icing.
  To make beetroot chips, peel beetroot strips with a vegetable peeler, place them on a lined baking tray and bake for up to an hour at 130C.
  To make chocolate ganache, break chocolate into small pieces, place into a heatproof bowl along with the cream and melt in a microwave or over a double boiler. Mix well to incorporate cream and chocolate together. Let the ganache cool before icing the cake.
  Ice the cake and top it with beetroot chips. Refrigerate for one hour to let the icing set, then cut a big slice and eat immediately! 🙂

  

  

  

  

  

  

  

  

  

  

  What a tantalising moment!

  

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  Posted in Sweets | 0 Comments | Tagged beetroot cake, cake, chocolate, sweets

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• Follow me on Insta for more foodie inspirations :)

  The honey sunset and intense sweet smell of daffodils. Weather can be so deceptive here in the south west. I think even the plants believe in the arrival of spring, but there is still another month and a half to go before spring makes its official calendar arrival. I’m in anticipation of it and of getting dirt under my fingernails planting vegetables and pulling weeds. #springiscoming #sunset #wherewomencreate #margaretriver #southwest #theartofslowliving

  Humble can look fancy too. I’m slowly, but steadily gearing up for my cookery workshops from my home kitchen here in Margaret River. The fancy pasta and the humble bread are both on the menu. I’m thrilled to be bringing women together to create, to share and to learn together in a relaxed and safe space. It will be a small group of 6-8 and very much hands on workshops where each person will be able to have my full attention. Once everything is set up, I will be posting here on my social media as well as my website from where all the bookings can be made. If there is anything that you would like to learn from me in the future, please drop a line and I will see what I can do 💐#pasta #workshops #cooking #pelmeni #foodphotography #homemade #fromscratch #forkyeah #thefeedfeed #food52 #margaretriverfood #perthfood #perthfoodgram #cookingclasses #foodnetwork #wherewomencook #ihavethisthingfordarkness #dumplings #australiafood #seasonalsimplicity #bonappetit #pastaofinstagram #lifeandthyme #yahoofood #hautecuisines

  While sun was setting, I was rolling the dough and shaping the little dumpy dumplings filled with a mixture of beef and pork, garlic, onion, garden herbs and grated carrots, pul biber (because there is ton of it in my party now ), salt and black pepper. The dough was something in between of Italian and Azerbaijani. 2 eggs, 1/2 cup water, pinch of salt and 3 cups of 00 flour. I like how there is a bite to it once it is cooked, but still it has softness to it and is easily pliable when shaping. The cutest little ceramic bowl you see here is another beautiful creation by @river.ceramics . I just can’t get over at how stunning Jolene’s creations are. And no wonder, so much passion and love goes into each and every piece. #productphotographer #foodphotography #dumplings #pelmeni #foodfluffer #wherewomencook #lifeandthyme #littlestoriesofmylife #ihavethisthingfordarkness #foodnetwork #forkyeah #margaretriverfood #perthfood #perthfoodgram

  Victoria sponge, chocolate ganache and honeycomb. It can’t be wrong! It’s a textural heaven. For the Victoria sponge 225g sugar+160g butter whipped to creamy consistency. add 2 tbsp cake flour ( that is out of 225g in total), whisk well then add eggs, 1 at a time (4 in total), then add rest of the flour and 3 tbsp hot water ( both added gradually and folded with spatula) bake in a buttered and lined rectangular cake pan at 150C fan forced for about 50 min or until cooked through. For the ganache melt 500g dark chocolate in 500ml thickened cream ( I used double boiler, but microwave should be ok too with 30 second intervals while mixing in between the intervals). Cool to room temp or until thickened before topping the sponge. For the honeycomb 60g honey, 400g sugar 140g liquid glucose, 100 ml water, nearly 1 tbsp baking soda. Place honey, sugar, liquid glucose and water into a pan, mix and bring to 145 C, add baking soda and whisk well. Pour into prepared ( lined with baking paper and sprayed with oil) high edge tin and leave to cool without moving. Break into pieces once cooled and store in an airtight container.

  My quick bread ratios: 7-8 g active dry yeast dissolved in 350g lukewarm water, 1/4 cup light olive oil (about 50ml), 525g unbleached bakers flour, 10g salt. Knead, knead, knead for at least 10 min. Allow to double in size around 2 hours. Shape into a tight ball, place into a cast iron pot and leave covered for 30 min or until nearly doubled. Spray with water, dust with flour, score and bake with the lid on at 230C for 25 min, uncovered at 200C until golden brown, another 20 min. Cool and enjoy. #bread #recipe #homebaker #thebakefeed #wherewomencook #thefeedfeed #food52 #margaretriverfood #perthfood #perthfoodgram #australiafood #forkyeah #foodnetwork #foodfluffer #ihavethisthingfordarkness #lifeandthyme #fromscratch

  T brought the most beautiful Geraldton Wax home. It smells sweet and citrusy and the taste of it is nearly identical to kaffir lime leaves, but I’m yet to try using it my cooking. Also, just between all of us, after scrolling through some images T said that I have a face of a stern teacher. How outrageous of him! No more fresh bread for dinner! #foodphotography #wherewomencreate #foodfluffer #still_life_gallery #margaretriver

  Today was a little sunnier but still cold and the only things that are keeping me warm is tea and baking. This is orange and almond cake with orange syrup and orange blossom cream. 6 eggs, 1 cup caster sugar (can be raw sugar), 2 1/2 cups almond meal, 2 oranges ( boiled 3 times. First time bring to boil and tip water out, repeat same step the second time and for the third time boil them over a low heat for at least 1 hour, tip water out and leave to cool) Blend cooked oranges to purée Whisk sugar and egg on high until fluffy (around 8 minutes) Fold all ingredients together, pour into greased and lined 24cm cake pan and bake at 160C fan for about 1 hour. Remove from oven and allow to cool in the tin. It is best served drizzled with orange syrup and cream. #baking #foodphotography #thebakefeed #foodfluffer #foodgawker #huffposttaste #beautifulcusines #ihavethisthingfordarkness #homebaker #perthfood #australiafood #lifeandthyme #forkyeah #williamsonoma #margaretriverfood #thefeedfeed #foodnetwork #wherewomencook

  It has been raining cats and dogs all day. We woke up to thunder, lightning and heavy rain. Kids were so excited about it, and even more so when I started reading the forecast from the bureau of meteorology about expected gale winds, warnings of falling trees and powerlines and the dangers for the little baby lambs out in the fields. Bad weather has now stormed away, but left us with heavy clouds and rain, so as a result of all of this wet mayhem, I spent the day baking. These are blackberry jam scrolls shaped in a little more fancier way. I added fresh raspberries on top and it has given them mouthwatering tang. The little vessel you see in my hands is a creation of my very talented friend Jolene @river.ceramics . If you haven’t seen Jo’s beautiful creations, I recommend you to visit her page and have a look. You will find some incredible, unique handmade pieces. I’m so excited and grateful to be working with you, Jo! Thank you 💐 #foodphotography #productphotography #scrolls #homebaker #foodfluffer #wherewomencook #wherewomencreate #foodnetwork #lifeandthyme #margaretriverfood #forkyeah #ihavethisthingfordarkness #thebakefeed @river.ceramics #ceramics #creativephotography

  Wholemeal Buns. I have posted a recipe for these before, but though to share it again incase some of you haven’t seen the older post. These are my go to buns when I make burgers. The milk and butter add softness to the dough. You can add a little bit of olive oil too and it will make the dough even softer. There are several ways of achieving more tenderness in the crumb and of which I’m going to be talking once my bread making workshops take off. Hopefully it will be happening soon. 250ml lukewarm water 125 ml lukewarm milk 1 sachet (7g) dry active yeast 1 tsp sugar 8g salt 100g whole meal flour 400g plain flour 50g softened butter (not melted) 1 egg for egg wash 1 tbsp sesame seeds In a bowl mix milk, water, yeast and sugar, allow to sit for 10 minutes ( this time will skies the yeast to wake up). Then add both flours and salt, mix well into a dough. Once your dough has formed add butter to it and knead well until butter has completely incorporated and the dough feels elastic (5-8 minutes). Your dough should feel soft but not too sticky. Lightly oil a bowl and place your dough into it, cover and set in a warm spot for 1-2 hours or until doubled in size. Once your dough is ready, lightly oil your hand and the bench you are going to work on ( use scales if you prefer accuracy) divide your dough to 8 equal size pieces ( mine were about 114-115g). Shape your dough pieces into balls ( I usually pre-shape and then shape again 10 minutes later, they hold their shape better then). Space your dough balls leaving enough room between them so they don’t bake into each other too much. Cover with a damp towel and set aside in a warm place for 45 minutes, they should almost double. In the mean time while waiting, prepare and line a baking tray, preheat oven to 200C. In a bowl lightly whisk the egg and brush gently over the buns, then sprinkle with seeds. Bake for 25-30 minutes or until golden brown. Turn your tray around mid way through baking to allow an even bake.

• samskitchenblog.com

  • One Pot Chicken and Wild Rice Bake July 2, 2017
  • Chocolate and Hazelnut Babka April 16, 2017
  • Lamb and Quinoa Tabouleh with Tangy Pomegranate Molasses Dressing January 17, 2017
  • Minty Avocado Choc-Chip Ice Cream January 15, 2017
  • Thai Fish Cakes January 7, 2017
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