Cakes, Gateaux’s, Torte’s & Sponges
Cinnamon-Streusel Coffee Cake
Ingredients
Topping
1 cup (198g) granulated sugar
1/4 teaspoon table salt, (if you use unsalted butter)
1 cup (120g) King Arthur Unbleached All-Purpose
Flour
1 tablespoon cinnamon
6 tablespoons (85g) butter, melted
Filling
1 cup (213g) dark brown sugar or light brown sugar,
packed
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa, Dutch-process or
natural
Cake
12 tablespoons (170g) butter, at room temperature,
at least 65°F
1 teaspoon table salt, (1 1/4 teaspoons if you use
unsalted butter)
1 1/2 cups (298g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar,
packed
2 1/2 teaspoons baking powder
2 teaspoons King Arthur Pure Vanilla
Extract
3 large eggs, at room temperature
3/4 cup (170g) sour cream or plain
yogurt, at room temperature
1 1/4 cups (283g) milk, anything from
skim to whole, at room temperature
3 3/4 cups (450g) King Arthur
Unbleached All-Purpose Flour
Method:
Preheat the oven to 190°C. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
Make the topping by whisking together the sugar, salt, flour, & cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, & cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, & vanilla until well combined & smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt & milk till well combined. You don’t need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
Sprinkle the filling evenly on the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling & batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, & a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven & allow it to cool for 20 minutes before cutting & serving. Serve cake right from the pan.
Tips from our Bakers
Dress it up for guests: Make a glaze with 1/2 cup (57g) confectioners’ or glazing sugar & 1 tablespoon milk; drizzle glaze over the cooled coffee cake.
Since butter & sour cream are both key ingredients in this cake, we encourage you to use the best quality you can get. We highly recommend Cabot, a superb Vermont brand available nationally.
It’s easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.
Want to prepare this coffee cake the night before, then bake in the morning? It’s easy; simply cover the unbaked cake with plastic wrap, & refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
Sour Cream Coffee Cake
Ingredients
Cake
113gms unsalted butter, softened
200gms sugar
2 large eggs, at room temperature
240gms all-purpose flour
Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
227gms sour cream or plain yoghurtat room temperature
Topping
1/2 cup (99g) granulated sugar
2 tsp cinnamon
2 tsp vanilla extract
1/2 cup chopped walnuts, optional
Method:
Preheat the oven to 350°F. Grease & flour a 9 1/2″ tube pan, or a 9″ x 9″ pan.
To make the cake: Beat together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda, & salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly.
Spread half the batter in the pan, & sprinkle with half the topping mixture. Repeat with the remaining batter & topping.
Bake the coffee cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.
Remove the cake from the oven; if you’ve baked it in a tube pan, wait 10 minutes, loosen the edges, & carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you’ve baked the cake in a 9″ x 9″ pan, just serve it right from the pan.
Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, & store at room temperature for several days; freeze for longer storage.
Ginger Lemon Curd Coffee Cake
Ingredients
Crumbs
180gms All-Purpose Flour
100gms sugar
28gms icing sugar, sifted
1/2 tsp table salt
1/2 tsp ginger
1/2 tsp cardamom
128gms unsalted butter, cut into cubes; at room temperature
1 1/2 tsp vanilla extract
40gms diced ginger
Cake150gms All-Purpose Flour
100gms sugar
zest of 1 lemon
1 1/4 tsp baking powder
1/2 tsp table salt
1/4 tsp baking soda
1/4 tsp cardamom
1/4 tsp ginger
71gms unsalted butter, cubes; at room temperature
2 large eggs
1 tsp lemon paste, optional
1/2 tsp vanilla extract
113gms sour cream or plain Greek yogurt
170gms lemon curd
Glaze
85gms icing sugar, sifted
1 tbsp ginger syrup
1 to 2 tsp water
Method:
Preheat the oven to 350°F. Prepare an 8″ square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. Alternatively, line a 9″ cake pan with a round piece of parchment or round reusable liner & lightly grease the sides.
To make the crumbs: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, sugars, salt, & spices. Add the butter & vanilla; toss to combine. Using a bowl scraper, a fork, or your fingers, work in the butter until crumbs form & no dry spots remain. The crumbs should be irregular, ranging in size from a pea to walnut.
Add the diced ginger & toss until incorporated. Set aside.
To make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, lemon zest, baking powder, salt, baking soda, & spices. Add the butter & mix at low speed using an electric hand mixer or the flat beater attachment of the stand mixer, until the mixture looks sandy, about 1 to 2 minutes. (This mixing method is called reverse creaming & is also known as the paste method.)
Beat in the egg, lemon paste, & vanilla, then mix until no dry spots of flour remain. Stop the mixer & scrape the bowl & beater(s) as needed; the mixture will be thick.
Add the yogurt or sour cream all at once before starting to mix. Stir until the batter is smooth. Stop to scrape the bowl & then mix again at medium-low speed for 30 seconds to 1 minute; this final mix is key to ensuring the best texture so don’t skip it.
To assemble & bake the lemon coffee cake: Transfer the batter to the prepared pan & spread it evenly all the way to the edges. (A small offset spatula is a helpful tool here.)
Spread the lemon curd evenly over the top of the batter.
Sprinkle the crumbs evenly over the lemon curd & gently press to adhere.
Bake the lemon coffee cake for 42 to 46 minutes, until it’s set in the middle & the crumbs are golden brown. The middle of the cake will be firm to the touch with no evidence of uncooked batter. (Use these cues for doneness rather than testing with a toothpick or paring knife, as the lemon curd will remain fluid & may look like uncooked batter.)
Remove the lemon coffee cake from the oven & allow it to cool in the pan for 20 minutes. If making the glaze, prepare it while the coffee cake is cooling.
To make the glaze: In a small bowl, stir together the glaze ingredients until smooth, starting with smaller amount of water. Add additional water as needed until the glaze is the consistency of molasses.
Remove the lemon coffee cake from the pan using the overhanging edges of parchment as handles to gently lift it out. (If you used a silicone liner or parchment round, run a nylon spreader or dull knife around the edges of the pan to loosen the cake & then gently tip it out.) Place the lemon coffee cake, still on the parchment or liner, on a wire rack to cool slightly.
Drizzle the glaze over the lemon coffee cake, or finish by dusting with non-melting sugar or icing sugar
Carrot Cake w/ Cream Cheese Frosting
Ingredients
Cake
248gms vegetable oil
400gms sugar
1 tsp table salt
4 large eggs
1 tbsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 1/2 tsp baking powder
1/2 tsp baking soda
240gms All-Purpose Flour
325gms carrots, finely grated
170gms chopped walnuts, toasted
Frosting
113gms unsalted butter, room temperature
227gms cream cheese, room temperature
1/4 tsp table salt
2 tsp vanilla extract
283gms icing sugar
1 tsp milk or heavy cream, optional
Method:
To make the cake: Preheat the oven to 175°C. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
In a large bowl, beat together the oil, sugar, salt, eggs, spices, baking powder, & baking soda.
Weigh & sift the flour; add to above ingredient & stir to combine.
When a recipe specifies a “cup or tablespoon measurement” always consider that all is not equal.
• Cup: an American cup is approximately 237mls, while an Australian cup is 250mls.
• Tablespoon: An American tablespoon is 15, ls, while an Australian tablespoon is 20mls.
These differences are small, less than a tablespoon: however, baking is a science where precise measurements can determine the success of a recipe. The difficulty is further complicated, where imperial & metric measurements ate included in the recipe: determining the origin of the recipe can be a point of conjecture.
In addition, most cup measurements are inaccurate: certainly, there are reputable manufactures but after testing numerous brands, the discrepancies between what it represents & what is actually is can be alarming.
if you haven’t already, invest in a set digital scale that can measure in milligrams. You won’t be disappointed, anything else is an estimation at best.
Add the carrots & nuts, & mix until just blended. Pour into the prepared pan(s).
Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the Centre comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, & place them on a rack to cool.
To make the frosting: In a large bowl working with a hand mixer or in the bowl of a stand mixer, beat the butter & cream cheese together until smooth. Add the salt & vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, & frost the top & sides of the cake. For helpful tips, see our blog post: How to assemble & frost a layer cake.
Refrigerate the cake. An hour or so before serving, remove it from the refrigerator & bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.
The Classic Australian Lamington
Ingredients
83gms plain flour
40gms corn flour
5 eggs
150gms caster sugar
60gms butter, melted
3 tbsp cocoa powder
375gms icing sugar
1 tbsp butter, softened
2-3 tbsp boiling water
500gms desiccated coconut
Method:
Step 1: Preheat oven to 180ºC. Line a 20cm x 30cm lamington tray with greaseproof paper.
Step 2: Sift together the flours & set aside.
Step 3: Using an electric mixer, beat the eggs & sugar until a foam forms & the mixture doubled in size. Gently mix through the flour making sure it’s well incorporated.
Step 4: Pour the butter in slowly & fold carefully through.
Step 5: Pour mixture into the prepared tin & bake for 20 minutes, until soft & spongy to touch. Leave to cool in tin for 10 minutes. Transfer to a cooling rack & cut sponge into 5 cm cubes.
Step 6: Stir together the cocoa, icing sugar & butter. Add enough boiling water to make a runny icing. Place the coconut in a tray. Pierce the sponge cubes with a fork & dip into the chocolate icing. Dip sponge in the coconut. Place onto greaseproof paper & leave to dry.
The use of corn flour in lamingtons, or any other baked goods, can vary based on the recipe and the desired texture of the final product:
Soft Crumb: Corn flour, also known as corn starch, can make the cake crumb softer and result in a lighter sponge cake. This is because corn flour has a finer texture and lower protein content than all-purpose flour.
Unique Flavour and Colour: Corn can add a unique flavor and a yellow color to the baked goods.
However, it’s important to note that corn flour does not have the same properties as wheat flour. For instance, it lacks gluten, which gives structures to the dough. Therefore, when used in baking, the dough will not rise as much and will have a higher density. This is why corn flour is often used in combination with other flours, rather than as a direct substitute.
The Choice to use corn flour in lamingtons of other recipes depends on the specific texture & flavor desired.
Raspberry Lemon Cake
Ingredients
130gms unsalted butter, at room temperature
200gms sugar
zest of 1 lemon
3 large eggs, separated
1 tsp vanilla extract
250gms all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
280mls plain Greek yogurt
350gms frozen raspberries
Lemon Buttercream
230gms unsalted butter, at room temperature
600gms sugar, sifted
4 tbsp fresh lemon juice
Method:
Preheat oven to 175ºC Butter & flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter, sugar, & lemon zest together until light & fluffy, scraping down the sides of the bowl. Fold in the egg yolks, one at a time, along with the vanilla.
In a separate bowl beat the egg whites until soft peaks form. Whisk together the flour, baking powder, salt, & baking soda.
Add the dry ingredients to the butter mixture alternately with the yogurt & mix until well combined. Scrape down the bowl.
Fold in the whipped egg whites, & when no white streaks remain & incorporate the berries.
Spread the batter evenly between the two cake pans & even out the tops with an offset spatula.
Bake for about 30 minutes on bottom rack, or until the centre springs back when touched & the edges are just starting to turn golden. Let the cakes cool for 10 minutes before turning out & cooling completely on a rack.
To make the frosting, cream the butter, sugar, adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth & creamy.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer & finish frosting top & sides.
The Variables of Cup Measurement
You’re correct that 1 US cup is approximately equal to 236.6 grams1 of water. However, the conversion from cups to grams depends on the density of the substance you’re measuring. For granulated sugar, 1 US cup is approximately 200 grams23. This is because sugar is denser than water. So, while a cup of water weighs more in grams, a cup of sugar weighs less.
Chocolate Cake with Vanilla Buttercream & Chocolate Fudge
Ingredients:
1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons unsweetened Dutch process cocoa powder
1/2 cup hot black coffee
1/2 cup canola oil
1 cup buttermilk
1 1/2 teaspoons baking soda.
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2 large eggs, lightly beaten.
3/4 cup dark brown sugar, firmly packed
3/4 cup white sugar
2 cups all-purpose flour
For the Buttercream Frosting:
1/4 cup unsalted butter
1/4 cup vegetable shortening
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
For the Pourable Fudge Frosting:
1/2 cup buttermilk, room temperature
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup sugar
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup dark corn syrup
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into tablespoon-sized pieces
Method:
Set oven rack to the middle position & preheat oven to 190°C. Grease a 9- by 13-inch pan or baking dish with butter. Add 2 tablespoons cocoa powder to pan & shake & tap pan gently until the butter is completely coated in cocoa. Discard excess.
In the bowl of a stand mixer, combine ½ cup cocoa & coffee, beat on medium speed for 30 seconds. Add oil, beat for 30 seconds; add buttermilk, beat for 30 seconds; add baking soda, beat for 30 seconds; add salt, beat for 30 seconds; add vanilla, beat for 30 seconds; add eggs, beat for 30 seconds; add sugars, beat for 30 seconds. Add flour & beat about 5 minutes to remove any lumps. Batter may begin to bubble.
Pour batter into prepared pan & use spatula to smooth top. Bake until cake tester comes out clean, 35 to 40 minutes. Transfer to a rack & allow to cool for at least 30 minutes. Transfer to the freezer for at least an hour & up to overnight.
For the Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter & shortening on medium speed until light & fluffy, about 3 minutes. Add icing sugar & mix to fully incorporated, about 1 minute. Add vanilla extract & mix until blended, about 30 seconds. Transfer frosting to a piping bag fitted with a large round tip. Refrigerate for at least 15 minutes to firm up frosting.
Pipe frosting crosswise into seven 1-inch-wide lines spaced 1-inch apart (each “bump” should run the length of the cake, 9 inches long). Return cake to freezer for at least 30 minutes to set the frosting.
For the Fudge: In a large bowl, whisk together buttermilk, icing sugar, & vanilla & set aside. In a medium saucepan, combine sugar, cocoa, corn syrup, salt, & 1 stick of butter. Stir occasionally to fully incorporate butter as it’s melting then bring mixture to a boil over medium-high heat.
Cook until mixture registers 116°C on a candy or instant-read thermometer (a small amount dropped into cold water should form a soft, malleable ball), then remove from heat. While whisking constantly, add hot mixture to buttermilk mixture. Add remaining butter pieces & continue whisking until fully incorporated & mixture has cooled (frosting must be only slightly warm).
Remove frosted cake from freezer & pour cooled frosting over the cake in long strokes to cover buttercream rolls completely. Note: Frosting will be thin & sauce like. Working quickly & evenly you’ll be able to completely cover the bumps with a thin layer of frosting, while “frosting runoff” will create fudgy pockets along the surface beside the bumps that will firm up in the freezer. Return cake to freezer for at least 30 minutes more to set. A smaller, paring knife is most effective for cutting while maintaining the cake’s unique look. Serve chilled & store leftovers in refrigerator or freezer.
Gingerbread Bundt Cake
A Bundt cake is defined by its unique shape, which is achieved by baking the cake in a specific type of mold known as a Bundt pan12. Here are the key characteristics that make a Bundt cake a Bundt cake:
• Shape and Appearance: Bundt cakes are typically ring-shaped with fluted edges, giving them a decorative look1. This is due to the design of the Bundt pan, which can also come in different designs, shapes, and sizes1.
• Ingredients: Bundt cakes use the same primary ingredients as regular cakes: eggs, flour, sugar, fat, and leavening1. The difference lies in the baking process and the resulting texture and flavour.
• Texture and Flavour: The shape of the Bundt pan makes these cakes denser, resulting in a thicker flavour compared to the light and airy texture of sponge cakes1. Bundt cakes are moist, with more crispy edges than typical-shaped cakes1.
• Baking Process: Bundt cakes are easier to cook because of the pan’s structure, which makes these cakes less prone to burning or undercooking1. However, due to more cake surfaces touching the heated pan, it’s necessary to grease and flour every nook and cranny of the pan for easy removal of the cake once cooked1.
Ingredients:
300gms all-purpose flour
2 tablespoons (14g) King Arthur Gingerbread Spice, or 2 ½ tsp ginger, 1 ½ tsp cinnamon, 1 teaspoon nutmeg, ½ teaspoon cloves, & ½ teaspoon allspice
½ teaspoon table salt
¼ teaspoon baking soda
1 teaspoon baking powder
12 tablespoons (170g) unsalted butter, at room temperature, at least 65°F
1 ½ cups (319gms) light brown sugar or dark brown sugar, packed
2 large eggs, at room temperature
½ cup (170g) molasses
1 cup (227g) water
Glaze
1/3 cup (74g) rum or water
½ teaspoon King Arthur Gingerbread Spice, or ¼ teaspoon ginger & ¼ teaspoon cinnamon
3/4 cup (149g) granulated sugar
Method:
Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, & baking powder. Set aside.
In a separate bowl, beat together the butter & sugar until fluffy.
Add the eggs one at a time, beating well & scraping the bottom & sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting & ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the centre comes out clean.
While the cake is baking, make the glaze by stirring together the water spice & sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
Brush the cake with the glaze, & allow it to cool completely before serving.
Basbousa (Syrup-Soaked Semolina Cake)
Basbousa, also called haresa & namoura, is a syrup-soaked semolina cake with origins in Egypt. This popular Middle Eastern dessert gets its super tender, moist texture from a simple syrup that’s poured over the cake after baking. The yogurt in the batter & the touch of lemon juice in the soak offer a bright, tangy finish. Because it will stay soft & flavourful for days, basbousa is the perfect crowd-feeding dessert to make in advance.
Ingredients:
Cake
272gms Semolina Flour
85gms unsweetened coconut, desiccated
1 ½ tsp baking powder
½ tsp table salt
113gms unsalted butter or ghee, melted
200gms granulated sugar
227gms plain yogurt, whole milk preferred
2 large eggs, lightly beaten
2 tsp pure vanilla extract
24 whole almonds
Syrup
1 ½ cups (341g) water
1 ½ cups (297g) granulated sugar
½ tsp lemon juice
Method:
Preheat the oven to 350°F with a rack in the centre. Line a 9″ x 13″ pan with parchment. Grease the parchment with butter or nonstick spray.
In a medium bowl, whisk the semolina, coconut, baking powder, & salt to combine.
In a large bowl, whisk the melted butter or ghee & sugar to combine. Add the yogurt, eggs, & vanilla; whisk to combine. Add the dry ingredients & mix with a flexible spatula until just incorporated. The batter will be thick.
Transfer the batter to the prepared pan & use an offset spatula to spread it into an even layer. Use a thin knife to score the batter about 1/8″ deep in a 3 x 4 pattern to make 12 squares. Score the squares diagonally to make 24 triangles. Use these score marks as a guide for placing one almond in the centre of each triangle.
Bake the basbousa for 30 to 35 minutes, or until light golden brown all over.
Toward the end of baking, prepare the syrup. In a small pot, combine the water, sugar, & lemon juice. Cook over medium heat, stirring often, until the sugar has dissolved & the syrup begins to simmer, 4 to 8 minutes.
Pour all the syrup slowly & evenly over the hot cake, pausing as needed to allow it to soak in before adding more. Let the soaked cake cool completely in the pan on a wire rack.
Once cooled, use the score marks to cut the basbousa into 24 pieces & serve at room temperature.
Store leftover basbousa in an airtight container at room temperature for up to 5 days.
Lemon Ricotta Cake
Ingredients:
1 cup whole milk
3 cups water
2 ounces (4 tablespoons) unsalted butter
2 medium lemons, divided & zested (1 lemon into large strips of peel & the other finely grated)
1 ½ cups (7 ounces) semolina flour
1 cup fresh ricotta
4 large eggs
1 ½ cups granulated sugar
2 teaspoons pure vanilla extract
1 ½ teaspoons limoncello
icing sugar, as needed for garnish
Method:
Butter & flour a 9-inch-round springform pan. Place oven rack in the middle of the oven & preheat the oven to 190ºC
In a medium, heavy-bottomed saucepan over medium heat, bring the milk, water, butter, & large strips of lemon zest just to a simmer.
As soon as the milk starts to show movement, remove the strips of zest with a slotted spoon & discard.
Sprinkle the semolina flour into the pot gradually, stirring constantly.
Reduce the heat to low & continue to stir until the mixture thickens & becomes dense & smooth, like a paste, for 1 to 2 minutes. Remove from heat & set aside.
In a large mixing bowl (or in the bowl of a stand mixer), combine the ricotta, eggs, granulated sugar, finely grated lemon zest, vanilla extract, & limoncello (if using). Mix well with a wooden spoon or mixer on medium-low until well blended.
Gradually add the semolina mixture to the ricotta mixture, stirring well to create a smooth, creamy mixture without any large lumps (a few small lumps are fine).
Transfer the mixture to the prepared pan. Smooth the top.
Bake until the cake is firm & the top is golden brown, about 45 to 55 minutes.
Let cool completely, then sprinkle lightly with confectioners’ sugar before serving.
• Semolina flour is made from durum wheat, and the texture is more coarse than all-purpose flour. It’s essential to the success of this recipe and should not be substituted with other flours.
• Be sure to use a thick, non-watery brand of ricotta for this recipe. If your ricotta is watery, spoon it into a cheesecloth-lined strainer set over a bowl, and refrigerate for about eight hours. This will help the excess whey drain off.
Raspberry Torte
Ingredients:
4 egg whites, room temperature
1 cup 180gms castor sugar divided
1 teaspoon white vinegar
¾ cup (2 oz/60 grams) ground hazelnuts
1 tablespoon cornflour
Raspberry Filling
2 cups (250 grams) fresh raspberries
2 tablespoons superfine (castor) sugar
1 teaspoon cornstarch (cornflour) gluten free
Chocolate Sauce Filling
170gms semi sweet (dark) chopped chocolate
½ cup whipping cream
2 cups whipping cream
To Finish
125gms fresh raspberries
Method:
Preheat oven to 180ºC. Draw three circles of about 7½ inch/19cm diameter on three separate sheets of baking paper. Use these to line baking sheets. If you only have two racks in your oven try to get to circles onto one baking sheet.
Using an electric mixer fitted with a whisk attachment, beat egg whites until stiff then slowly add ¾ cup (5½oz/135 grams) superfine (castor) sugar. Beat until stiff peaks form. Add vinegar, then beat a little bit more to incorporate.
In a medium bowl, combine remaining superfine (castor) sugar, hazelnut meal & cornstarch (cornflour). Fold gently into the meringue until thoroughly combined.
Divide the meringue evenly into the middle of the circles drawn on the baking paper. Evenly spread meringue using the circles as a guide.
Bake in preheated oven for 25-30 minutes. Meringue disks should be firm & dry when finished. Allow to cool completely.
Raspberry Filling
Combine raspberries with superfine (castor) sugar in a small saucepan & bring to a simmer, stirring regularly for 5 minutes until raspberries have broken down.
In a small cup combine cornstarch (cornflour) with 2 teaspoons water. Stir to dissolve then add to raspberries. Be sure to stir the raspberries all the time while you pour in the cornstarch (cornflour) slurry. Allow to simmer & thicken. This will take about 30 seconds or a minute. Set aside to cool completely
Chocolate Sauce Filling
Place the chopped chocolate in a medium heatproof bowl. Set aside.
Heat the cream in a small saucepan until steam is rising from the surface but don’t allow the cream to boil. Heat the cream in the microwave until hot. This should take about 1 minute but keep an eye on it or it could boil over.
Pour cream over chocolate. Ensure all the chocolate is covered with the hot cream & allow to stand for 3-5 minutes. Cover with plastic wrap if you like – it will keep the heat in.
Gently stir the cream & chocolate until it comes together. If some chocolate hasn’t melted, reheat briefly in the microwave – just in burst of 5 or 10 seconds until chocolate melts when stirred.
Set aside at room temperature until ready to assemble raspberry torte.
Using the whisk attachment on the electric mixer, beat the cream until medium peaks form. Refrigerate until ready to assemble torte.
To Assemble the Raspberry Torte
Place one meringue disk on serving plate & spread with ¼ of the chocolate filling.
Top with a third of the whipped cream.
Carefully spread half of the raspberry filling over the cream. The best way to do this is to drop spoonful evenly over the whipped cream then use a butter knife or palate knife to spread.
Repeat with another meringue disk, 1/4 of the chocolate, 1/3 of the cream & remaining raspberry filling.
Top with the last meringue disk, 1/4 of the chocolate & remaining cream.
To finish, pile on fresh raspberries & drizzle remaining chocolate sauce decoratively over cream & raspberries.
In the realm of delectable desserts, cake & torte are certainly popular choices. As visually appealing as they are tasty, these baked delights have been cherished for many generations.
Engaging in a discussion of cake versus torte, it’s important to understand the differences & similarities between them as well as their historical origins, key ingredients, & of course, their delicious flare.
Cakes, with their fluffy & moist texture, have been a crowd favourite across various cultures & generations, celebrated in birthdays, weddings, & other occasions. On the other hand, tortes hold a special place in dessert lovers’ hearts, offering a denser, richer layer of indulgence that often includes ground nuts or breadcrumbs. The journey of these baked creations from their conception to becoming dessert staples is truly fascinating, as are the unique ingredients & techniques that set them apart.
Defining Torte
Torte is a decadent dessert that originates from Europe, & it’s often denser than a traditional cake. Here are some key features of tortes:
• Denser & richer texture
• Made with ground nuts or breadcrumbs instead of flour
• Tend to be shorter in height compared to cakes
Origin of Torte
In comparison to cakes, tortes have their roots in Central European countries such as Austria & Germany. The word ‘torte’ comes from the Italian word ‘torta’, which means a round cake or pie. Typically, tortes are dense & rich, made with more eggs & ground nuts or breadcrumbs instead of flour, giving them their unique, moist texture.
As tortes gained popularity, they became a symbol of sophistication & have since been a favourite choice for special occasions & celebrations in these Central European countries.
Texture & Density
When it comes to texture & density, cakes are known for their light & fluffy texture due to the leavening agents they contain, such as baking powder or baking soda. In contrast, tortes have a denser texture because they often use ground nuts as one of the main ingredients, replacing some or all of the traditional wheat flour.
The Ultimate Chocolate Fudge Cake
Ingredients
300gms sugar
40gms cocoa
¾ cup water
340gms butter, room temperature
6 eggs
340gms semisweet chocolate
Method
Preheat the oven to 250°F. Spray the bottom of a 9” round cake pan, line it with parchment & spray the entire pan well including the parchment.
Whisk the sugar & cocoa together in a large saucepan. Add the water & whisk until smooth. Add the butter pieces & heat to melt the butter, stirring often.
In the meantime, place the eggs in a mixing bowl & mix on low. Mix until no egg whites are showing.
When the butter is melted & the mixture is hot, but not boiling, remove from the heat & add the chocolate. Submerge the chocolate completely below the liquid & let sit for a few minutes. Whisk gently to completely incorporate the chocolate. Add to the eggs & mix on low until everything is well combined.
I place my 9″ pan in a 10″ pan & filled it with ¾ cup hot water. Place the prepared pan in a larger pan to be used as a water bath.
Bake for 85 minutes. It will be very slightly jiggly in the centre when done. Cool completely in the water bath. At this point, the cake will have pulled away slightly from the edges of the pan.
Remove the cake from the water bath & go around the edges with a small flexible spatula.
Refrigerate to set completely, preferably overnight.
To release the cake from the pan, go around the edges of the pan again. Place a cardboard circle on top of the pan. Turn the pan upside down. Rap it hard several times on a solid surface. You will feel the cake drop to the board. Remove the pan & paper. At this point, it can be well wrapped in foil & frozen for several months. It is easiest to glaze if frozen.
Chocolate Butter Glaze
1 stick butter (114gms
170gms semisweet chocolate
Heat the butter & the chocolate together until the chocolate is mostly melted but do not let it get too hot or the glaze will be dull & reddish in colour. Let it sit, off heat, a few minutes & then whisk gently to combine Make a glazing tray by placing a cooling rack inside or on top of a rimmed pan such as a half sheet pan. To glaze, remove the Ultimate Chocolate Fudge Cake from the cardboard & place it on the glazing rack. Pour the glaze onto the centre of the cake & gently push it off the sides with an offset spatula making sure it runs down the sides to cover them completely. Rap on the table several times to settle the glaze.
Remove from the rack with two pancake turners & place on a serving tray or a cardboard round & store in the refrigerator.
Yield: 1 – 9” cake. 1450 grams – 16 servings
Note: Because this has no flour, it has a long shelf life in the refrigerator, 7-10 days at a pinch but it is necessary to keep covered & minimize exposed surface area. This cake freezes well unglazed.
Torta Caprese
Ingredients
225gms bittersweet (dark) chocolate
250gms almonds (unblanched)
2 sticks/225gms unsalted butter, room temperature)
1 cup (200gms white sugar
5 eggs separated
3 tbsp (45mls) coffee liqueur, Kahlua, Grand Mariner
pinch salt
cocoa for dusting
Method
Preheat oven to 160ºC. Butter an 20 or 22cm springform pan & line the base with nonstick baking paper.
Melt the chocolate in a bowl over simmering water. Set aside to cool.
Grind the almonds in food processor until they resemble cornmeal but not as finely ground as flour. It’s ok if it’s a little more than cornmeal.
Using a stand mixer, beat the butter with half the sugar until smooth & well mixed.
Add yolks one at a time while the mixer is on low speed. Use a spatula to scrape down the sides.
Mix in the melted chocolate & liqueur & then the ground almonds & salt. Use a spatula to scrape the bottom of the bowl to be sure all of the chocolate & almonds are mixed through.
If you have another bowl for your stand mixer use it for the egg white. Otherwise, scrape out the chocolate mixture into a large bowl & wash out the stand mixer bowl to prepare to beat the egg whites.
Beat the egg whites with a whisk attachment until soft peaks form.
Sprinkle in the remaining sugar & whisk until firm peaks form but the mixture is not dry.
Mix a third of the egg whites into the chocolate mixture to lighten. Then mix in the rest of the egg whites gently until no white traces remain.
Scrape the mixture into the prepared pan & bake for 50-55 minutes until a skewer inserted into the cake comes out with just a few crumbs clinging.
Cool cake in the pan. When cool, run a knife around the edge & remove the ring.
Place the cake onto a serving plate & dust generously with cocoa.
Notes: Almond flour or ground almonds can be used. You’ll need to weigh the amount required. Don’t use measuring cups.
Torta Caprese can also be dusted with icing sugar.
Nutritional Estimate Per Serving
Serving: 0g | Calories: 464kcal | Carbohydrates: 30g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 32mg | Potassium: 310mg | Fibre: 4g | Sugar: 22g | Vitamin A: 575IU | Calcium: 83mg | Iron: 3.3mg
Italian Lemon Cake
Ingredients
3 eggs at room temperature
200gms sugar 200 grams
180mls extra virgin olive oil
⅔ cup whole milk
finely grated zest of one lemon
60mls lemon juice
250gms all-purpose flour
2 ½ tsp baking powder
½ tsp salt
Method
Preheat the oven to 180ºC.
Use a little olive oil to coat the inside of an 8 inch (20cm) round cake pan with high sides. Line the base with paper.
Whisk or sieve together flour, baking powder & salt. Have you checked the notes below about measuring the flour?
Using a hand held (or stand mixer) beat eggs & sugar in a large mixing bowl for 4 minutes on high speed until thick, light & creamy.
Reduce the speed to medium & slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice & lemon zest.
With the electric mixer on low speed, spoon in the flour mixture. Increase the speed to medium & beat for 30 seconds to 1 minute or until the mixture is smooth & lump free. Don’t over beat!
Scrape in prepared baking pan & bake for 40-45 minutes or until well risen, browned on top & the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.
Remove from the oven & allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.
Dust with powdered sugar to serve.