Pure Slush has just turned one ... so help us celebrate!
Writers and readers sent recipes for the cakes they would bring if they were coming to the Pure Slush first anniversary afternoon tea, and all are listed below.
And a big thank you to all our writers and readers!
above: Daniel's Chocolate Cake aka the official Pure Slush birthday cake, dusted with icing sugar, to be served with cream or ice cream.
Tell us how your cakes have gone!
110g / 4 oz butter or margarine
110g / 4 oz sugar (raw sugar works best)
220g / 8 oz Self-Raising (SR) flour
cocoa powder, to taste
pinch bi-carb soda
1 large egg / 2 small eggs
150 mL / 6 fl. oz milk (and a splash more if needed)
Cream butter and sugar.
Sift together SR flour, cocoa and bi-carb soda.
Add sifted dry ingredients, egg, and milk 'til it's runny enough!
(You might also like to add pieces of dark chocolate to the batter.)
Pour into a greased ring / doughnut cake tin or two round cake tins.
Cook for 30 mins in preheated 180°C / 350°F oven, or until dry in the middle.
Cool in tin/s for 5 mins before turning out onto a cake rack.
Serve with ice cream, cream, dusted with icing sugar or with preserved Morello cherries. (Avoid the cherries if you include chocolate pieces in the batter.)
If you make two round cakes, make a sandwich cake with cream and / or dark jam in the middle.
1 stick butter
1 cup sugar
2 large eggs
1 and a half cups all-purpose flour
1 and a half teaspoons baking powder
one-quarter teaspoon salt
one-half cup milk
grated rind of 1 lemon
half-cup of chopped pecans (optional)
** Lemon Glaze (recipe at bottom)
Beat shortening at medium speed with electric mixture till fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind and (if desired) the chopped pecans.
Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 to 55 minutes. Take from the oven and let cool. Pour Lemon Glaze over the tea cake.
** Lemon Glaze:
1 cup sifted powdered sugar
2 Tablespoons lemon juice
½ cup lite brown sugar, packed
2 tablespoons soft butter
2 tablespoons flour
1 teaspoon cinnamon
½ cup chopped walnuts
1 ½ cups sifted all purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, melted
½ cup milk
1 teaspoon vanilla
Preheat oven 375°F. Grease 8 x 8 x 2 baking pan.
In small bowl combine, sugar, butter, flour, cinnamon and nuts.
Mix with fork till crumbly, then set aside.
Sift flour together with baking powder and salt. Set aside.
In medium bowl with rotary beater, beat egg till frothy. Beat in sugar and melted butter till well combined.
Add milk & vanilla. With wooden spoon stir in dry flour mixture till all well combined.
Turn half of batter into prepared baking pan. Sprinkle evenly with half of streusel mix.
Repeat with remaining batter and remaining streusel mix on top.
Bake 25 to 30 mins, test with a toothpick to see if it comes out clean.
Cool slightly on wire rack. Serve warm.
This recipe used one from GoodFood Magazine 101 Cakes & Bakes as a base and was then adapted according to what Gill had in the cupboard to use up.
About a third of a jar of Marula jam (save some to dot on top before it goes in the oven) - you could use marmalade or damson jam if you prefer
175g / 6 oz soft butter (pick the crumbs out first from when you made toast in a rush that morning)
175g / 6 oz brown sugar (plus some to spinkle on top for a crust before it goes in the oven)
3 free range eggs, beaten, shell picked out with curses - it's NOT a tasty wee crunchy bit of extra calcium, no matter WHAT my husband says!
225g / 8 oz self raising flour
half teaspoon of baking powder
2 (generous) teaspoons of ground ginger. Add some finely grated ginger for more fire in your mouth.
1 teaspoon of mixed spice
100g macademia nuts
some chopped mixed nuts to add to the mix and sprinkle on top for an extra chewy crust
Preheat oven to 180°C / Gas 4 / fan oven 160°C.
Butter a 1kg / 2lb loaf tin and line with greaseproof paper.
In a big bowl, blend everything except the nuts and the stuff you're keeping for the top, until smooth and light. Couple of minutes, maybe. Stir in the nuts.
Tip into tin, even it out a bit, sprinkle the top with the things you kept to one side (jam, sugar, chopped nuts), stick in the oven.
Bake for about an hour, an hour and a quarter, until a skewer inserted comes out clean.
Cover loosely with foil after about 40 minutes.
When done remove it carefully from the tin and cool on a wire rack (we use the grill from the grillpan). Have it in thick slices. Gill likes hers cool with thick butter.
This recipe comes compliments of Sonia, Meg Tuite's Italian husband's sister, and straight from Milano
2 tbsn sugar
1 lb. Mascarpone cheese
4 eggs, separated
3 cups already made coffee or espresso
package of dry lady fingers biscuits
1 tspn of instant coffee
Whisk 4 yolks with mascarpone and instant coffee.
Separately: fluff the 4 egg whites then add to the above.
Soak lady fingers in coffee and layer on bottom of long cake pan
Pour the rest on top and then put in the fridge to cool for an hour
Done! Amazing Tiramisu without baking!
You heard it here first! says Sally Reno……..Back in the day, at Staff of Life Bakery, #1 Key Lime Square, Key West, FL., we provoked squeals of delight with our What's Up Doc? Bundt Cake, so named because we believed that ‘bundt’ was the past tense of ‘bunny.’ Today we are better informed but still use a fluted bundt pan for the cake. We withstood considerable pestering and never revealed the secret recipe....until now!
The recipe for both cake and icing are from The Tassajara Bread Book with a few tweaks of my own, noted below. [ ]
1 cup white sugar
1 cup brown sugar
2/3 cup melted sweet butter [Never use salted butter in pastries or baked goods. Trust me.]
2/3 cup oil
2 cups unbleached white flour or whole wheat flour [I prefer one of each]
1 tablespoon cinnamon
2 teaspoon freshly grated nutmeg
2 teaspoon allspice [I prefer 2 tablespoons freshly grated ginger and ¼ teaspoon ground cloves]
3 cups grated carrot [Tweak #1, …Run 3 - 5 big organic carrots or up to half a dozen small to medium ones, or whatever #, through an Acme Supreme juicer until you have 3 cups carrot pulp and corresponding juice. This means the fresh carrot pulp will be light and fluffy plus you can control the wetness of the batter as you add back the juice. Be sure to reserve 2 - 4 tablespoons of juice for the icing if you will be doing icing.]
1 cup chopped walnuts [I prefer pecans]
1 cup raisins dark or golden raisins
Preheat oven to 350°F.
Cream the 2 sugars with beaten eggs, melted butter and ½ the oil.
Mix flours and spices separately.
Blend dry ingredients into wet, a little at a time.
Stir in nuts, carrots and raisins. Adjust moisture between carrot juice and remaining oil. Cakes are essentially quick breads so you want this fairly wet.
[Tweak #2. Instead of the ‘grease and flour the pan’ thing, to end extraction traumas and keep your fingers clean and dainty, do this: Combine 1 cup margarine with 1 cup vegetable lard, cream in 2 cups all purpose flour, then blend smooth. Store this is the fridge indefinitely. Apply to baking pans as needed, with a pastry brush.]
[Tweak of no great consequence,… just sayin’….I put the zest of an orange in almost everything I bake. I figure if it works so lucratively for Pepperidge Farm, it can’t hurt me much. To make this easy, every time you juice some oranges, stack the hollowed-out orange peel halves and store in the freezer in a plastic bag. Then you will always have them in easy- to-grate frozen condition.]
Fill prepared bundt pan at least ¾ full with batter. Since this is a deliberately dense, moist cake that will not be rising much, you can safely fill the pan to within two inches of the lip.
Place pan in middle of the oven.
Note the time….
Watch classic Bugs Bunny cartoons for one and ½ hours or until a toothpick or skewer stuck in the middle of the cake comes out clean.
When done, remove pan from oven and let cool thoroughly.
When cake is entirely cool, invert on plate to remove from pan.
Dust top with sifted powdered sugar or frost.
If frosting, make up icing while cake is cooling.
8 oz fresh cream cheese at room temperature
½ cup sweet butter at room temperature
3 cup powdered sugar
1 teaspoon vanilla extract
juice and zest of ½ lemon [I prefer the zest of another orange and approx. 2 - 4 tablespoons of the reserved carrot juice….or enough to make the icing spreadable… and a heartbreaking shade of pale Florentine orange.]
Cream butter and cream cheese together.
Sift in the sugar a little at a time, beating smooth.
Blend in orange zest and carrot juice.
[Last tweak and testament: This is such a dense, rich, nutritious cake that a chunk of it and a cup of Earl Gray Tea is a meal. So, I go straight to overkill and dust the iced cake with Amaretto-infused, orange-tinted, coarse-grained raw sugar. To make sugar, put 1 cup coarse crystal raw sugar in a sturdy ziplock bag. Add Amaretto and orange food color drop by drop and squish around in closed bag until evenly distributed. Keep dropping until you have it where you want it. You’ll have plenty left over for another day’s mischief.]
Chris says this recipe is slightly altered from the original recipe in the November 2011 issue of Australian Gourmet Traveller.
This cake freezes really well, and the flavour intensifies with time. You can make it ahead and freeze it until you need it. Defrost in the fridge for a day. Delicious cold or at room temperature. Serve in thin wedges.
Serves 10, the preparation time is 30 minutes, and the cooking time is 55 minutes (plus cooling and chilling).
6 egg whites + pinch of salt
165 g caster sugar
160 g hazelnuts, ground
20 g / 3 tbs Dutch processed cocoa, sieved
160g soft butter
165g caster sugar
6 egg yolks
250g dark chocolate (70% cocoa solids) melted
160ml 10% cream
180g dark chocolate (70% cocoa solids), finely chopped
20ml chocolate liqueur (I use Gianduia)
raspberries to serve
Preheat oven to 180C / 360F.
Whisk egg white and a pinch of salt in mixer until soft peaks form (3-4 mins).
Gradually add 165gm sugar. Whisk until stiff and glossy (3-4 mins).
Gently fold in hazelnut and cocoa.
Line base and sides of a buttered 22cm-diameter springform tin with baking paper, spoon hazelnut meringue into tin, smooth top.
Bake until a skewer tests clean (15-20 mins), set aside.
Cream butter and remaining sugar until pale and creamy.
Add yolks one at a time, beating well to combine.
Stir in melted chocolate and coffee. Combine well.
Pour onto meringue.
Bake until centre is firm (25-30 mins).
Let cool, then refrigerate until firm (at least 2 hours).
Bring cream and coffee to boil over medium-high, remove from heat, add chocolate and liqueur, stir until smooth.
Pour over cake, smooth top.
Refrigerate until set (at least 1-2 hours).
Serve topped with raspberries.
Gay Degani writes:
This isn't a birthday cake but rather a snack cake my grandmother whipped up for us when she and my grandfather would take the sunset limited to California or we'd drive down to Houma in the summer. Her name was Maud and she was a fabulous cook. She used to make this same cake with flour, but eventually with Bisquick. It can sometimes be found on the box under the name of Velvet Crumb Cake. We called it Gallette.
1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk
2 tablespoon shortening or butter
1 teaspoon almond extract
1 teaspoon vanilla
Heat oven to 350 degrees.
Grease and flour square pan 8 x 8 x 2 or round pan, 9 x 1 1/2.
Beat ingredients at low speed, scraping bowl occasionally, 4 minutes. Pour into greased and floured pan.
Bake until wooden toothpick inserted in center comes out clean, 30 to 35 minutes. Cool slightly. Eat warm.
No icing needed, but strawberries rock it.
farine de morphème 3 million kilos
pith one package
roundness until round
mangoes twelve dozen dozen
pain / joy equal amounts
fluid, ambiguous amount
baking form (for roundness) – three miles in diameter
familiarity with Jungian psychology
In a mixing bowl the size of Clarksburg, Indiana fold one package of pith into three million kilos of farine de morphème until well folded. Add ambiguous amount of fluid until mixture can hold its own in a bar full of smelly – yet adorable – men. At this point do NOT add vanilla. Let rise for 45 seconds, during which time peel twelve dozen dozen mangoes, slice into wedges precisely the shape of sailless sailboats and set aside.
Preheat oven the size of Clarksburg, Indiana (perhaps simply set town on fire?) and prepare syringe with equal amounts of pain and joy. Heave mixture into baking pan. VERY IMPORTANT! Inject cake with pain/joy just before sliding cake into Clarksburg-sized oven. Pain/joy tend to evaporate quickly.
Realise you’ve forgotten to add mangoes. Load little sailless mango boats onto a truck, drive them to the sea. Set mangoes free.
Return to Middle America. Extract cake from burning town. Let cool. Serves 1,000,000 – the number of readers I wish for Pure Slush in 2012. Happy Birthday!