Recipe Mama

Apple & Cinnamon Cake April 19, 2013

Filed under: Cakes — obsidian @ 2:20 pm
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This makes a very moist and delicious cake!  Topped with apples and with a stewed apple centre.

Dscf7331Ingredients:
2 cups white SR flour
2 eggs
1/4 cup raw sugar
1/2 cup butter
1 cup milk
1 apple cut into slices
2 apples cut into small pieces
Cinnamon
1 tsp vanilla essence
2 tb sugar additional

.

Method:

Add the apple to a saucepan with the additional sugar, 1 tsp cinnamon and enough water to cover. simmer this until the apple slices are just turning tender and carefully remove those.  Leave the other apple pieces cooking until they turn very soft and all the liquid has gone.

Cream the butter and sugar.  Beat in 1 egg, the vanilla, half the milk and half the flour.  Add the other egg, remaining milk and flour.  Beat together until mixture is creamy.

Prepare a cake tin.  Spoon half the mixture out into the tin, then spread the stewed apple mixture over this.  Spoon on the remaining cake mixture.  Top with the slices of apple and sprinkle cinnamon on top.

Bake at 180ºC for about 30- mins until the cake has cooked through.  This cake will be quite moist due to the apple filling.  So you may need to turn the heat down a bit to stop it getting too brown on top while it’s finishing cooking.

    

 

Cinnamon, Cardamon and Sultana Scones January 4, 2009

Filed under: biscuits,Cakes — obsidian @ 9:05 am
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A recipe I was experimenting with to make something like a biscuit that had no egg in it (I have a friend who can’t have egg). It actually turned out nice – like a thick biscuit

Ingredients:
2 cups self raising flour
1/8c butter
3/4c milk
1 teaspoon cinnamon
1 teaspoon (finely) ground cardamon
handful of sultanas (you could use raisins)

Method:
1). Sieve the dry stuff into a bowl and rub in the butter until it does the breadcrumb thing.
2). Add the sultanas and milk… mix into a dough
3). Roll out onto a floured surface and use a sharp cookie cutter to cut out your desired shapes. Put on a greased baking tray. brush the tops with milk.
4). Bake for 15 mins.

 

Banana and Cinnamon cake

Filed under: Cakes — obsidian @ 9:01 am
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Ingredients:
Packet cake mix (Vanilla or butter cake) or basic cake recipe
2-3 Bananas (depending on size) – must be overripe
1 teaspoon Cinnamon
and whatever ingredients the cake mix requires (usually 1 egg and milk)
Icing sugar to decorate

 
Method:
1). mash the bananas well.
2). Make cakemix as the packet says.
3). Add the bananas to the mix, and add cinnamon. Beat well. Then let stand for a minute to release some air.
4). Pour into greased/lined cake tin.
5). Bake according to packet mix. When browned and cooked, remove from tin and dust with icing sugar

 

Cinnamon Sugar biscuits

Filed under: biscuits — obsidian @ 6:08 am
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This recipe makes delicious biscuits that taste like ginger bread, but with no ginger! They work well for cutting out with cookie cutters. (see note below)

Ingredients:
125g butter
1/2 cup brown sugar
1 egg
2tb golden syrup/treacle
1 3/4c plain flour
1/2c SR flour
2ts cinnamon
1/2 ts bi carb soda

Method:
1). Cream the butter and sugar.
2). Beat in the golden syrup and egg.
3). Mix in the flours, cinnamon and bi carb.
4). turn out onto a floured board, and knead. Divide the mixture into 2, wrap in plastic wrap and put into the fridge for 30 mins.
5). Roll out and cut shapes, then if desired, coat them in the sugar glaze (below).
6). bake for 10-12 mins at 180C.
Glaze:
mix 1 ts cinnamon and 1tb caster sugar. Separate an egg and paint the biscuits with egg white, then sprinkle with the cinnamon sugar. You can also mix the sugar, cinnamon and egg together and brush that on as is.

I will point out that this is hard to work with… particularly in summer… Unlike something like pastry, where you can roll it out and then lift it up to move it around… you can’t lift this once rolled out… and it can be hard to lift the shapes after you’ve cut them out… but, after much trial and error, I’ve worked out how best to work with it. Leave half the batch in the fridge, and break the batch you’re working on into smaller amounts. Roll out an amount (don’t try to move it once it’s rolled), cut your shapes, then use an egg lifter to slide under the cut shape, lifting it (and any surrounding dough) and flip it onto the palm of your hand. then you can pick off anything not part of the shape, and handle it without breaking bits off.

I have this flip method photographed for the cracker recipe (since that is likewise difficult to deal with), so see that here https://recipemama.wordpress.com/2009/06/14/savoury-crackers-biscuits/#more-834

If you want just round cookies, I’d suggest rolling it into a thick log and chilling it until its hard (about 20 mins), and then slice into thin slices.