Recipes

Black Forest Gateau

Black Forest Gateau

Ingredients

Cake
150 g Odlums Self Raising Flour
200 g Chocolate (good quality, at least 60% cocoa)
2 tsp tablespoons Milk
200 g Butter or Margarine, cut into pieces
200 g Shamrock Golden Caster Sugar
3 pt large Eggs, separated
Filling & Decoration
300 ml Whipped Cream
50 g Icing Sugar
1 tin Black Cherries, strained (reserve liquid for syrup)
125 g Chocolate, grated or curls
Syrup
Reserved liquid from Black Cherries
125 ml Kirsch

Directions

Preheat oven to 180°C/350°F/Gas 4. Grease and base line three 7″ sandwich tins.

Place the chocolate and milk in a bowl over a saucepan of simmering water. Stir continuously until the chocolate has melted. Remove the bowl from the heat and beat in the butter/margarine, then the caster sugar. Beat in for 3-4 minutes by hand or use an electric beater.

Fold in the flour and add the egg yolks one at a time. Stiffly beat the egg whites and fold into the cake mixture. Divide the mixture evenly between the sandwich tins. Bake for 20-30 minutes or until firm to the touch. Turn onto a wire tray to cool.

To make syrup

Pour the liquid from the tin of cherries into a measuring jug. Add enough water to come to 225ml/8fl oz.

Pour into a small saucepan. Heat over a medium-low heat, stirring occasionally, for a few minutes until thickened.

Stir in the kirsch.

To assemble cake

Pour syrup over the three cakes. Reserve 12 black cherries and some of the whipped cream for decoration on the top of the cake.

Gently sandwich each cake together with the remainder of the whipped cream which has been sweetened with icing sugar and black cherries.

Decorate top of cake with the grated chocolate or curls. Pipe cream around edge and place cherries on top.

Cake with Caramel Icing

Cake with Caramel Icing

Ingredients

2 cups all-purpose flour
2 tsp ground cinnamon
½ tsp baking soda
1 tbsp ground ginger
1 tsp kosher salt
¼ tsp freshly ground black peppe
¼ tsp ground allspice
3 eggs
cup vegetable oil

Directions

To make the cake: heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Sift together the flour, cinnamon, baking soda, ginger, salt, pepper, and allspice into a bowl. Using another bowl and a handheld electric mixer—or a stand mixer fitted with the paddle attachment—beat the eggs and sugars until light and fluffy, about 3 minutes. Add the applesauce, oil, and vanilla and beat until smooth.

Fold in the dry ingredients until just combined. Pour the batter into the Bundt pan and bake for about 45 minutes, until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and let cool for 10 minutes. Invert the cake onto the rack and let it cool completely, about 2 hours, before you make the glaze.

Put a piece of aluminum foil or parchment paper under the rack to catch any drips. To make the icing: in a saucepan, combine the brown sugar, cream, butter, and salt and cook over medium heat. Bring to a full rolling boil, stirring constantly. Boil for 1 minute exactly and turn off the heat.

Let the glaze cool in the pan for a minute, then gradually whisk in the confectioners’ sugar until you have a thick but pourable glaze (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream. Pour the glaze quickly over the cake, covering as much surface area as possible. Let the glaze set for at least 10 minutes before storing cake in an airtight container for up to 5 days.

Oatmeal Spice Cake

Oatmeal Spice Cake

Ingredients

1 cup rolled oats
1 cup Dr. Pepper
1 stick room temperature unsalted butter
1 cup dark brown sugar
2 l room temperature eggs
½ tsp all purpose flour
1 tsp baking soda
¼ tsp teaspoon salt
tsp allspice

Directions

Preheat the oven to 325°F.

Place the rolled oats in a bowl and add the Dr. Pepper. Let the oats soak for 10 minutes so that they’re rehydrated and soft.

Make the cake batter: in a stand mixer fitted with a paddle attachment, beat together the butter with the brown and granulated sugars. Mix until well incorporated, about 3 minutes. Add the eggs, working one at a time until each egg is mixed in. Add the vanilla extract and beat the batter on high for 5 minutes until the volume has doubled (this step will make for a nice, fluffy cake.) While the batter is mixing, sift together the flour, baking soda, spices, and salt. After the 5 minutes of mixing, slowly fold in the flour mixture, then add the Dr. Pepper–oatmeal mixture (the entire contents) and mix until just combined.

Split the batter evenly between two 9-inch round greased (or nonstick-sprayed) cake pans fitted with a piece of parchment paper on the bottom. Smooth out the top of both cakes. Place in the oven and bake for 50 to 60 minutes until golden brown and the top springs back slightly when pressed. Check the cakes with a toothpick or with a thermometer. The cake will be done when the toothpick is clean or the center of the cake is 210°F.

While the cake is baking, evenly spread out the coconut on a baking sheet. Place in the oven for 10 minutes or until the coconut is golden brown. Remove the coconut to a plate or bowl and set aside.

When the cake is done, transfer to a wire rack and let cool in the pan for 10 minutes. Turn out cakes onto a wire rack and let cool completely, about 30 minutes.