Thursday, March 25, 2010

Lemony Passion Sandwich Cake – Lemon Cake With Lemon and Passionfruit Curd

Lemon curd or lemon honey is one of my biggest indulgences. It's best eaten on warm pikelets or fruit toast with home made ricotta, or just on a spoon by itself. Since passionfruit are in season I decided to make a large batch of lemon and passionfruit curd and then integrate it into a cake. Hence, the lemony passion sandwich cake was born. It's nothing break through but it's a cake that everyone seems to love and it's quite perfect at 4pm with a cup of tea.
Ingredients:

Cake:
butter
sugar
organic eggs
vanilla extract
lemon zest
milk
flour
baking powder

Curd:
lemon juice
butter
sugar
organic eggs
passionfruit pulp


Image / La Tartine Gourmande


Wednesday, March 17, 2010

'Fantastic Mr Fig Cake' - Fig and Raspberry Filled Cake

Fresh figs are one of those ingredients which can make any bland recipe special. I found some at the French Markets a couple of weekends ago and got the idea to make a fig cake. But unfortunately when I went back the next weekend to get some, they were no longer there. So I had to settle with dried ones for this cake. They're surprisingly just as good as fresh ones if they're rehydrated in simmering orange juice and when they're cooked in the middle of a cake, you can hardly notice the difference. This cake is light and delicious with its layer of sticky figs, tart raspberries and orange zest. Serve it with a dollop of mascarpone and enjoy!

If you'd like to order one of these cakes, please send your requests to thecaker.order@gmail.com.

Ingredients:

butter
sugar
organic eggs
flour
baking powder
milk
vanilla extract
figs soaked in orange juice
raspberries
orange zest




Monday, March 15, 2010

Cake Pops


Have you ever heard of these crazy things called cake pops, cake balls or cakesicles? I must have completely missed the band wagon because apparently they became a fad last year and have been incredibly popular ever since. It has to be an American thing. Anyway, I came across these little inventions when I visited a website called www.bakerella.com. I think they're a really cute idea and I'm going to supply them at the next party I host.

Cake pops are basically little squished balls of cake and frosting. You bake up a cake, let it cool, break it into fine crumbs, stir in something to hold it all together, roll it into balls and stick a popsicle stick in them. It seems like they'd be super easy to make, and a great way to use up leftover cake (and those devastating cakes that fail or stick to the tins). They also look incredibly delicious. I suppose they would be a bit like truffles but not as rich or sweet. You can coat the balls with all sorts of things like chocolate or toffee and decorate them as you please. Oh the possibilities are endless!

I'm definitely going to have a go at making these so keep visiting The Caker and order some when I've come up with an exciting recipe. Just you wait. 

Images / Bakerella and Thekitchn

Saturday, March 13, 2010

The 'Oh My!' Cake - Lemon Meringue Cake

This cake is an all time favourite for many people. Not surprising. I made one yesterday and while it was no mean feat, it came out of the oven looking impressive and tasting even more so. This tour de force involves 2 layers of buttery lemon cake glued together with a layer of home made lemon curd and topped with a mountain of soft meringue. I don't mind the fact that the meringue isn't perfect and looks a little rustic and that the lemon curd has dripped down the side of the cake. It only adds to its charm. Serve with an extra dollop of 'The Caker' lemon curd and it goes down an absolute treat.  


Ingredients:

cake:
butter
sugar
organic eggs
flour
baking power
milk
lemon zest and juice
vanilla extract

lemon curd:
lemon juice
organic eggs
butter
sugar

meringue:
organic eggs whites
cream of tar tar
sugar

I also made this recipe in cupcake form (sans the meringue) for The Tea Room Cafe. Yum!


Wednesday, March 10, 2010

The Elegant Cake - Flourless Orange and Almond Cake (Gluten and Dairy Free)

This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole oranges, skin and all (usually I would use clementines but they're impossible to find at this time of year), that have been boiled for two hours and a generous helping of organic ground almonds to replace any flour. There's no butter in it either making this simple recipe a particularly healthy one. The result is an incredibly moist, delicate and refined cake. I like to drizzle with an orange syrup for a final, elegant touch.


Ingredients:

oranges
organic eggs
sugar
organic ground almonds
baking powder

Monday, March 8, 2010

Business Update

Image / Trotski & Ash
Hi Cakies!


A little business update:
After a cost and profit analysis I quickly realised that with all the organic ingredients I'm using, my costs are too high and so I've decided that if delivery (within the Auckland CBD only) is required I will have to charge $40 per cake plus GST. I Hope this doesn't put too many people off orders - what's $5 extra for a specialty cake delivered to your door? Otherwise pick up from my place on Symonds St is much appreciated.


Thanks and please remember to send orders to thecaker.order@gmail.com. New cake of the week will be up soon!


x Jordan

Image / La Tartine Gourmande

Saturday, March 6, 2010

Lovely Lamington Cake

Whenever I go to Agnes Curran, one of my favourite cafes, I always order a warm lamington served with cream and jam and a pot of earl grey tea. It makes the perfect afternoon treat. I decided to let loose, forget about gluten free this week and use an old Donna Hay recipe to make lamingtons in cup cake form. The cake has the same buttery, spongey texture as a traditional lamington, but it's full of coconut and there's less icing involved. I'm not the biggest fan of icing so I like this idea. Plus, the icing on these little gems is not sickly sweet and fake tasting – it's made of a simple combination of organic dark chocolate and cream to produce something sophisticated and delicious. It sets to form a rich shell around the tops of the cakes.

Ingredients:

butter
sugar
flour
baking powder
organic eggs
coconut
milk
vanilla extract

organic dark chocolate
cream

This recipe could easily be transformed to make a large cake instead of cup cakes so if anyone is interested in ordering, please feel free. Send requests to thecaker.order@gmail.com. The lovely lamingtons will also be stocked at the Department Store this week so pop in for a taste test!

I also made a batch of Belgian Biscuits tonight. Based on a critic's advice, these ones have an extra dose of cinnamon and a rather generous sprinkling of raspberry infused sugar. Pink and pretty.


Ingredients:

brown sugar
butter
organic eggs
mixed spice
cinnamon
ginger
flour
baking powder
raspberry jam

icing sugar
raspberry essence