Tag Archives: walnuts

Grandad’s Streusal Cake

27 Feb

My Mum had written this recipe into my into my book with very few instructions.  In fact, all it said was: this recipe is best made by hand, small cake or  I have doubled.

So…I double the recipe and make this big cake.  However I have only given you the single recipe because to be honest the cake was too big. I also just guessed the method and luckily it turned out pretty good.

Ingredients:

Batter:

3oz butter

¾ cup sugar

1 egg

½ cup milk

1 ½ cups flour

2 tsp Baking powder

Filling:

2 Tbs melted butter

¾ cup of sugar

1 Tbs cinnamon

2 Tbs flour

1 cup chopped walnuts

Coffee Icing:

 

Oven: Preheat to 180.C

Method:

Start by making the filling.  Chop the walnuts and place them into a bowl with the cinnamon, flour and brown sugar.  Melt the butter and pour into the walnut mixture and stir to combine.

Then make the batter: In another bowl, cream the butter and sugar then add the egg.  Add the flour and baking powder then the milk.

Place half of the batter into a small cake tin.  Then evenly spread the walnut filling mixture on top.  Carefully spoon the remaining batter on top.

 

Comments:

Adapted from: My Cookbook, handwritten by my Mother

Tropical Banana Cake

4 Sep

This is a very dense cake that is moist and full of fruit.  In fact this cake started the morning tea cake club at QMC (my husbands old work place) All the woman raved about how great a cake it was and how wonderful it was that my husband could bake so well.  Yes, well, I seem to remember that I baked that cake for him, but he was quite happy taking all of the credit for it. Hmmm.  I also served this recently at a brunch at our place on a lazy public holiday.  A large number of people went for a slice of cake ahead of bacon and pancakes. This is unheard of! So it must be good.

Ingredients:

  • 1 ½ cups flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¾ cup sugar
  • 3 eggs lightly beaten
  • 1 cup buttermilk
  • ½ cup chopped walnuts
  • 1 cup sultanas
  • 230g crushed pineapple pieces
  • 2 cups over ripe bananas (about 4 bananas)

Oven: preheat to 180.C

Method:

Place all of the ingredients into a large bowl.  Mix until just combined.

Pour mixture into a greased cake tin.

Bake for 1 hour or until an inserted skewer comes out clean from the centre of the cake.

Cream cheese Icing:

100g cream cheese

2 cups icing sugar

grated rind and juice of 1 lemon

Soften cream cheese slightly in the microwave, add in icing sugar and lemon rind.  Slowly add in just enough lemon juice until the icing is smooth and a spreadable consistency.

Comments:

I am usually too lazy to sift dry ingredients but I do sift baking soda.  I just hate it when you bite into a bit of cake and you get a lump of baking soda. Yuck! So make sure you do so in this recipe.  This is just a really nice change from your normal banana cake.  It is also a great way to use up bananas and pineappleEspecially as in Singapore we buy pineapple very cheaply.  I must say that canned crushed pineapple is probably best in this recipe but it you can chop the fresh pineapple up really fine it will be just as good. I hate to go on but I have to let you know that the sultanas go really plump and juicy in this cake.  Yum!

Adapted from: Lesley Turner of Queenstown in Sugar and Spice with Jo Seagar.

Chocolate, Fruit and Nut Slice

9 Aug

This really is, a one pot wonder.  It is so fast to make, I often whip up this slice to take to work meetings.  I find that people are a lot happier in meetings when they eat some home baking. My husband starts a new job this week and he is having lots of meetings so I think they will benefit from this scrummy slice.

Ingredients:

  • 150g butter
  • 2 Tbsp golden syrup
  • ¾ cup caster sugar
  • 1 cup coconut
  • 1 Tbsp cocoa
  • 2 cups plain flour
  • 1 cup sultanas (or any dried fruit)
  • 1 cup chopped walnuts (or any nuts)

Oven: Set to 150.C

Method:

Melt the butter in a large saucepan then add the golden syrup.  Add all of the dry ingredients into the saucepan and mix well.  Press mixture into a paper lined slice tin.

Bake for 15 mins or until the top looks matt.  It will still look a bit shiny if it hasn’t cooked long enough.  Let cool then ice with chocolate icing.

Chocolate Icing:

  • 3 Tbsp cocoa
  • knob of butter
  • 2 cups icing sugar
  • drop of vanilla essence (to taste)
  • hot water

Mix together with enough hot water to make a smooth icing.  Do not be afraid to add more water if too thick or more icing sugar if too watery.

Comments:

Use whatever size slice tin that you have.  The bigger the tin the thinner the slice.  If you want a think slice, use a smaller tin, it is up to you.  This slice is a great way to use up any dried fruit or nuts that you have sitting in the pantry.  I have used everything from almonds, brazil nuts, to dried cherries, currants, dried blueberries, dried cranberries and a combination of them all.

Adapted from: Sugar and Spice with Jo Seagar