Tag Archives: cake

Chocolate Roulade (Chocolate log)

For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.


Ingredients (original recipe from New Zealand Edmonds Cookbook)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 Tbsp cocoa
  • 1/4 cup flour
  • 1 tsp baking powder
  • 25g butter, melted
  • 1 Tbsp water
  • Icing sugar (confectionary sugar)
  • Strawberry jam
  • 4 oz Strawberries, sliced
  • 1/2 – 1 cup cream, whipped

Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.

Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.

When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).

When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.


My Christmas pineapple fruit cake

I am not a big fan of fruit cake however, I love this pineapple fruit cake.IMG_0674 I make it every Christmas – and I get a lot of folks wanting the recipe. This recipe is all made in one large pot so clean-up is also really easy. So, here it is – it is one of my Mum’s recipes.


1 can of pineapple – crushed or chunks (~450g) including the juice
12 oz mixed fruit
125 g butter
1 cup sugar
1 tsp mixed spice
1 tsp baking soda
pinch of salt
2 cups of all-purpose flour
1 tsp baking powder
2 eggs

1. In a large sauce pan, place the first seven ingredients.
NOTE: I use pineapple chucks as I prefer the bigger pieces of pineapple – I do cut them in half though.
NOTE: For the mixed fruit I use 1/2 a container of mixed peel/glazed cherries, 1/2 – 3/4 cup of raisins (golden raisins + raisins). You can include currents if you want.
NOTE: For the mixed spice, if you do not have this I use 1/4 tsp ginger, a pinch of nutmeg, pinch of cloves and 1/2 tsp of cinnamon.


2. Heat, and boil for 10 minutes. As the mixture rises, stir and to ensure no boiling over occurs.
IMG_0668 IMG_0672

3. Take off heat, allow mixture to cool. Pre-heat the oven to 325 degrees F (106 degrees C).

4. Grease and line a cake tin.

5. Add the two cups of flour, baking powder and 2 eggs to the fruit mixture, mix with a metal spoon until just blended.

6. Place into the mixture into the cake tin. Put into the oven and bake for 1 hour.

7. Take out of the oven and let cool for 10 minutes, remove from tin and place on a cooling rack.

Pumpkin Bread – Great recipe for freezing

I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.



3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

  1. Pre-heat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
  3. Combine water and flaxseed in a small bowl
  4. Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
  5. Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
  6. To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.


Sweet things: A pear tart

One of my favorite german sweets is a pear tart. What a perfect time of year to make one with pears coming into season and needed to take something to a potluck dinner 🙂

My favorite recipe from “Das Buch vom Backen – Die Grosse Schule” is listed below – it is a pear and almond tart.


155g flour
90g cold butter (diced)
60g sugar
2 egg yolks
1-2 Tbsp ice-cold water (optional – use only if dough does not form a ball)

  1. Combine the flour and the butter, by rubbing in the butter into the flour, until it appears crumbly.
  2. Mix in sugar.
  3. Make a well in center add in the egg yolks with a fork until pastry will stick slightly together to form a ball. If you think it is still too dry add 1 Tbsp of cold water
  4. Put the mixture in glad wrap and place in the fridge for 30 minutes
  5. After 30 minutes, place the dough between two plastic pieces of glad wrap and roll the dough out into a circle big enough to fit into a 24cm (~12 in. ) spring form cake tin.
  6. Place dough in the tin, with baking paper covering the dough and weighed down with a pie weight. Place in the oven at 180 degrees C (350 degrees F).
  7. Bake blind (i.e. covered) for 10 minutes, then take off the paper and pie weight bake for 10 more minutes.
  8. Allow the pastry to cool.

165g softened butter
160g sugar
3 eggs
135g almond flour
1 1/2 Tbsp Flour
2 ripe pears (sliced)

  1. Cream the butter and the sugar in a bowl for approximately 30 seconds.
  2. Add one egg at a time and mix into the cream mixture until well blended
  3. With a metal spoon mix in the almond flour and flour
  4. Place the filling mixture into the pastry.
  5. In a cross formation, place the pears into the filling; largest slices (outside edge) to smallest slices (towards the center).
  6. Place the tart into the oven and bake at 180 degrees C (350 degrees F) for 50 minutes. You need to ensure that the center is cooked.
  7. Take of the spring form cake tin, and allow the tart to cool for two hours.
  8. To serve, sprinkle confectionary sugar (powdered sugar/icing sugar) on top; and serve. The tart goes great with a dollop of whip cream.

Linked up with Tuesday At the Table

Upside down plum cake (Pflaumenkuchen)

As I mentioned previously, I love rhubarb but plums are a close second. I decided to try a upside down plum cake (pflaumenkuchen), which was my favorite cake when we were living in Germany.

I loved how it turned out, and it tasted great served warm with a dollop of vanilla sweet whipped cream. Complement with a latte or a latte macchiato.


1 1/4 cups (250 g) sugar
80ml water
6-8 plums (sliced)
2 eggs
1/3 cup (40g) icing sugar (confectionary sugar)
1/2 tsp vanilla essence
100g (1 stick) butter (melted left to cool)
1 cup (125g) flour
2 tsp baking powder

  1. Heat oven to 180 degrees C (350 degrees F).
  2. Place water and sugar into a pan and heat slowly and stir gently occasionally, until sugar dissolves. Continue to heat to almost boiling, syrup should become a caramel color (be careful not to burn).
  3. Place the caramelized sugar in a spring form cake tin (~20cm) that has been lined with baking paper. Spread over the paper. Arrange the plums in a circle pattern on top of the sugar.
  4. In a bowl place the eggs, icing sugar and vanilla essence, beat until creamy. Fold the  butter, into egg mixture. Finally, fold in the flour and baking powder to the butter-egg mixture.
  5. Spread the batter over the plums evenly.
  6. Place into the oven and bake for 45 minutes or until the sponge springs back. Leave in the form until cool, then gently turn cake and lift the form off. Peel off the baking paper carefully.
  7. Serve warm with a dollop of cream.

Let me know if you have any great cake or tarts using fruit….I love trying new recipes.