Posts tagged cake
Easter Hazelnut Torte with Chocolate Orange Buttercream Recipe

Hello everyone! It’s back to say hi with my March column for cattledogs and today I’m celebrating Easter with you and giving you a sweet treat idea for your upcoming celebration. I always see Easter as the turn in the season - the days can still be beautifully warm but as three o’clock hits the air temp becomes crisp and a jumper has to be pulled on. This year, however, Easter is super early and with the above average sunny and hot days that we have been experiencing here it’s all set to still feel like summer. Many of you will be experiencing the first hint of spring with blossom on the trees, daffodils shoots poking through the soil and longer, brighter days. It’s such an awakening time of year after the hibernation of a long winter so enjoy the change! Emma Duckworth for cattledogs

Excitingly I’ve hit my third trimester in my pregnancy and as much as I love long hot summer days, I am longing for the cooler air of autumn to provide some respite (I'm in Sydney, Australia). The nights are still so warm and with this growing belly of mine it’s harder to get a full nights sleep comfortably. I like to think it of getting prepared for the broken nights sleep when the baby comes! My girls are relishing in the prospect of baby’s arrival. Being so close in age themselves (only twelve months apart) this experience of having a younger sibling to care for is exciting them to no end - it is quite the loveliest thing to see.

Emma Duckworth for cattledogs

Back to Easter. With a long weekend we usually celebrate with a family get together, usually breakfast and have a mini Easter egg hunt in the garden. Regardless of what time of day it is our get together will have to involve chocolate and of course Easter eggs (my two still sweetly believe in the Easter bunny!). I’m thinking a breakfast of french crepes with chocolate sauce (recipe on my blog ) and a selection of fruits and good ol’ avo on sour dough (inspired by Rachel’s last column)... And of course this hazelnut cake that can easily be made into cupcakes if you prefer.


I love love love nuts in cake and this hazelnut torte is delicious! My aim was to keep the components of the recipe simple and so have teamed the cake with a fragrant orange buttercream. This buttercream packs a bunch with jaffa flavour which is delicious (I’m a strong fan of chocolate orange anything!!) but if this isn’t your thing then team the torte with a simple chocolate buttercream. The variety of Easter eggs that you decorate with on the top of the cake will give you an additional hit of chocolate!. You should have seen my girls’ eyes light up when they saw all the eggs - they thought they were in chocolate heaven!!

INGREDIENTS: For The Cake: 1 Cup plain flour 1 Cup hazelnut meal 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 Cup unsalted butter, softened 1 Cup granulated sugar 1/2 cup light or dark brown sugar 3 eggs 1 tbsp vanilla extract 1 Cup sour cream 1/2 cup chopped toasted hazelnuts (optional) Selection of edible Easter eggs of your choice

For The Frosting: 2 c unsalted butter, softened* 4 c powdered sugar 1 cup of unsweetened cocoa powder, sifted a pinch of kosher salt zest of one orange 2 tsp orange juice

METHOD: 1. Preheat oven to 180°C. Butter two 9-inch round cake pans. Line bottoms with parchment paper. 2. Whisk together flour, hazelnut meal, baking powder, baking soda, and salt and then put to one side. 3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. 4. Add eggs, one at a time, mi well after each addition. Then mix in vanilla extract. 5. Reduce mixer speed to low. Add flour in three portions, alternating with two portions of sour cream. Mix until a few streaks of flour remain. Stir in chopped hazelnuts if you would like a bit of crunch throughout the sponge (this is optional). 6. Divide batter evenly between prepared pans. Smooth batter evenly in pans. 7. Bake for 25 to 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean. 8. Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely. 9. In a separate bowl beat all frosting ingredients together until smooth.


10. To construct the cake: Place one layer of sponge cake on your cake stand or plate, spoon buttercream and spread to edges. Place second layer of cake on buttercream and spoon a final buttercream layer on the top. Allow to cool in the fridge for 20 mins. This will firm up the buttercream and give your cake more stability. Now is your chance to get creative with the top. I sprinkled a layer of flaked white chocolate in an arc shape and using this as my ‘template’ then topped with varying sizing of Easter eggs. The different scale and proportion of the eggs allows the top of the cake to have a main focal point (here it’s the large egg cracked oped with mini ones spilling out).



Enjoy your Easter dear readers and I’ll see you next month on 16th. We’ll have just come back from a week in Bali on a long awaited for family holiday and so I am thinking of a sweet treat inspired by the tropics. -

(Photography, Styling, Recipe and Text: . Editor: Holly Becker)

Awesome Lemon Cake Recipe

Hi all! Would you like to make a unique sponge cake using lemon and thyme? It's here all the way from Sydney. I am both thrilled and honored (in equal measures) that Holly has invited me to share with you some delicious recipes every month along with her other food writers - you can expect a food story each week on Wednesdays starting in February. My hope is that these recipes inspire you end up in the kitchen making and baking for your family and friends. Christmas just passed and I'm sure with all the entertaining that goes on around this time of year I bet you have eaten way too much! With lots of turkey, potatoes, stuffing a plenty, christmas pudding and sweets galore having been devoured, I have come up with a fresh and light sponge cake for your next gathering or family dessert. 16-01-10_Canon EOS 6D_12-57-33

Doesn't this look delicious?This Lemon & Thyme Syrup Cake is light, zesty and full of flavor and fresh - a lovely refreshing change after big heavy Christmas meals- you’ll love it! The thyme is so fragrant and works beautifully with the freshness of the lemon. I love serving this cake with an extra drizzle of syrup and greek yogurt, but thick cream or crème fraîche will be delicious too. Here's the shopping lists and how to...


CAKE: 2 eggs 1/4 cup vegetable oil 1 tablespoon finely grated lemon rind (1 lemon approx) 1/4 cup lemon juice 1 teaspoon vanilla essence 1 cup greek low fat yogurt 1 1/4 cup caster sugar 2 cups self raising flour 2 tablespoons thyme leaves

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LEMON SYRUP: 2 tablespoons finely grated lemon rind (2 lemons approx) 1/2 cup caster sugar 1/3 cup lemon juice

THYME SUGAR (optional) 2 table spoons thyme leaves 1/4 cup caster sugar Extra sprigs of thyme to decorate with

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MAKE: Preheat oven to 180C. Plaice eggs, oil, lemon rind, lemon juice, vanilla essence, yogurt, sugar and thyme leaves in a bowl and whisk to combine. Sift in flour and fold in until batter is smooth. Pour into a 20cm greased cake tin and bake for 50 mins or until a skewer comes out clean. Once baked place on a wire rack for ten mins before removing from the cake tin.

Whilst the cake is cooking, to make the syrup, combine sugar, lemon juice and two tablespoons of water in a small saucepan over low heat and cook, stirring, until the sugar has dissolved. Simmer for 3 minutes or until syrup has thickened and then stir in zest then remove from heat. Prick the sponge cake with a skewer all over the top and then pour half of the syrup over the cake so that it soaks into the sponge.

Whilst the cake is cooling, place the thyme and sugar in a pestle and mortar and pound until the thyme leaves have combined and released their oils. Sprinkle sugar over the top of the cake and decorate with some extra sprigs of thyme.

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See you again soon with another recipe to make your tummy smile! - . xo

(images/text: )

Outstanding Chocolate Pear Cake Recipe

Want a yummy Autumn cake recipe? This isn't just any fruit cake either. Hi, this is Liz from Liz & Jewels and I'm back again with my monthly recipe for cattledogs and this time, we're making chocolate pear cake. Honestly? I don’t like eating pears. Somehow the texture always feels odd to me. What a pity, because when I bought my house and garden a few years ago, I bought it with a whole trellis of fruit trees in my driveway, one of them a pear. I do like it in spring when the buds begin to burst open and light pink flowers appear ever so delicately. I love to watch the bees buzz by and always hope they do a good job dusting the flowers, so that lots of little pears can grow. And when they start growing I’m happy about every one of them. It feels like magic. I’m always startled by what nature can do. I pass the pears all summer, observing, and am reluctant to pick them because I know I’m not a pear-eater. But last weekend it just had to be done. Chocolate-Pear-Cake I couldn’t leave them there any longer, otherwise the wasps would have eaten them all, so I went out and harvested, with mixed feelings. Every time it’s time to pick fruit, it becomes so obvious that summer is over. And so it was — the weather had changed rapidly from really hot to uncomfortably cold in just a few days. It was drizzling, grey and wet. I didn’t want to give them away because I only had 6 pears this year and they were precious. Homegrown food always leaves me with a little feeling of pride.

pears Back in the kitchen, I was feeling ambitious, wanting to make something really delicious with the pears I had nourished all summer long. Maybe combining them with something I really like would do the trick? What about chocolate?! While baking my cake I listened to some slightly blue, moody music and said goodbye to summer. I guess that’s why my pictures turned out a bit darker than usual this time. But now: Autumn, I’m ready for you! My opinion about pears is starting to change. Tucked into this delicious, moist chocolate cake …. they’re really lovely!


Chocolate Pear Cake

4 cups water 5 teaspoons sugar 1/2 teaspoon ground cinnamon juice of 1/2 lemon 6 pears, peeled and cored

7 oz dark chocolate (70%) 1 cup butter 2 cups sugar 4 eggs 1/2 cup ground almonds 1 1/2 cups flour 3 teaspoons baking powder 1 teaspoon cocoa 1/2 teaspoon cinnamon


How to: In a pot, combine water, sugar, cinnamon and lemon juice. Bring to a boil, reduce heat, add the pears and let them simmer for 10 minutes. Remove the pears and drain on a rack. Preheat the oven to 350 degrees. Grease a loaf pan with butter, set aside. In another pot, combine chocolate and butter and let them melt at a very low heat. Stir often until chocolate and butter are melted. Allow to cool for a bit. In a bowl, mix sugar and eggs using the mixer until fluffy. Add the chocolate mixture and stir. Mix in the almonds, flour, baking powder, cocoa and cinnamon and stir until smooth. Pour a bit of the dough into the loaf pan. Place the pears on the dough and carefully add the rest of the dough until the pears are completely surrounded. Bake for 50 minutes. Cover the top with aluminium foil so that the top doesn’t burn. Dust with powdered sugar before serving.


Enjoy! I'll see you in October with another lovely treat. See you soon! -

(photography, styling, text: Lisa Nieschlag/Liz & Jewels)

Recipe: Strawberry Cakes in Glasses

Hello everyone, it's Liz here for my monthly recipe and this time, it's all about Strawberry cakes with a slight twist - these are in a glass! If I had a wish, I’d want a strawberry field in my backyard. Or my front garden, I wouldn’t care actually. It should just BE there for the summer. After the season is over, it could disappear again. Wouldn’t it be nice to wake up and walk across your own strawberry field in your pyjamas, eating a ton of berries even before breakfast? In reality, I only have three plants in my greenhouse — it’s a start, I know, and I’ll keep on dreaming!


But for now, let’s use these beautiful red berries to create something delicious! The local strawberry season is slowly ending here in our part of Germany and the public picking fields are closing, which I noticed with sadness. So isn’t it time to celebrate this strawberry summer? Strangely enough, I never see strawberries baked INTO cakes in bakeries here. What you find are cakes topped with fresh fruit and held together with jelly or pudding, but how come they are never baked into the dough? I thought, why not give it a try, and so I made these strawberry cakes in little glasses. First I thought it probably wouldn’t work too well, but it turned out to be really delicious. The glasses would also make great desserts for a stand-up summer party. So try these cakes and enjoy.


Strawberry Cakes
(makes 6 little cakes in glasses)
1 1/2 cups flour
1 teaspoons baking powder
pinch of salt
7 tablespoons of butter, softened ( some more for glasses)
3/4 cups of sugar
1/2 teaspoon of lemon zest
1 egg
1/2 cups of milk
a handful of strawberries, hulled and cut into halves (or smaller)

Preheat the oven to 350 degrees and butter 6 little glasses. Mix flour, baking powder and salt in a bowl. In a second bowl mix the butter with the sugar until light and fluffy. Add the lemon zests and beat in the egg and the milk. Slowly mix in the flour. Place some strawberries on the bottom of the glasses and pour batter over them. Drop some more strawberries into the glasses and fill up with batter until 3/4 filled. Bake for approx. 35 minutes or until the cakes are golden brown.




Enjoy! See you next month with another recipe - .

(photos, recipe, text: )