Caramel Peach Cake

Ingredients:

250 gm. unsalted butter
60 gm. lightly packed soft brown sugar
825 gm. can peach halves in syrup
200 gm. castor sugar
3 tsp. finely grated lemon zest
3 eggs - lightly beaten
310 gm. Self-raising flour
150 gm. plain yoghurt
100 gm. evaporated milk

Method:

(1) Lightly grease a 9" round cake tin and line the bse with baking paper. Melt 50 butter and pour on
the base of the tin. Evenly sprinkle brown sugar on top. Drain the peaches and arrange the peach
halves , cut-side up over the sugar mixture.
(2) Cream the remaining 200 gm. butter with sugar until pale and creamy.
(3) Add in egg one at a time, beating well after each addition. The mixture may look curdled but it
will come together once the flour is added.
(4) Fold in the flour alternately with the yoghurt and milk then pour mixture over the peaches in the
tin and smoothen the surface.
(5) Bake for 1 hour 25 mins. at 175C or until a skewer comes out clean when inserted into the centre
of the cake.
(6) Leave to cool in the tin for 10 mins. before turning out onto a cake rack.
(7) Cool completely before slicing.






Cinnamon Streusel Coffee Cake


Ingredients:
For the strusel topping: (mix together in a bowl)

3 Tbsp. Plain flour
2 Tbsp. butter
75 gm. brown sugar
95 gm. chopped walnuts or pecans (toasted)
1 1/2 tsp. ground cinnamon

For the Cake:

150 gm. Butter
200 gm. sugar
3 large eggs
1 tsp. vanilla essence
300 gm. Cake flour
1 1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda
1/4 tsp. salt
200 gm. sour cream

Method:

(1) Cream butter and sugar till creamy.
(2) Add in eggs one at a time.
(3) Stir in vanilla essence and the dry ingredients in 3 batches alternately with sour cream. Mix on low
speed until the batter is smooth.
(4) Pour half of the batter into the prepared 10" tube pan and smooth the surface with the spatula.
Sprinkle evenly with half the streusel filling. Cover the top with remaining batter and sprinkle top
with remaining streusel filling.
(5) Bake at 180C for 45 mins. or until a skewer inserted into the center comes out clean.
(6) Transfer cake onto a wire rack and let cool in the pan for 10 mins. then turn out of the pan and let
it cool completely.



Coffee Butter Cake


Ingredients:

200 gm. Butter
150 gm. sugar
3 nos. eggs
200 gm. cake flour
1 tsp. baking powder
1 Tbsp. Nescafe coffee granules + 1 Tbsp. Hot water
1 Tbsp. Kahlua liquer
1 tsp. Coffee emulco / paste
5 Tbsp. Buttermilk or UHT milk

Method:

(1) Cream butter and sugar till pale and creamy.
(2) Add in eggs one at a time making sure it's properly mixed before the next addition.
(3) Add in coffee mixture, Kahlua, milk and coffee paste.
(4) Fold in cake flour and baking powder gently till well mixed.
(5) Pour into a 6" square tray or into a loaf pan and bake at 175c for about 50 mins. or till cooked.










Checkerboard Cake


This cake needs the above special checkerboard cake pan set and if you don't have, just use 2 pcs. of
smaller cake ring to fit into your cake pan.

Ingredients:

180 gm. Butter
250 gm. sugar
3 nos. eggs
1 tsp. vanilla essence
200 ml. fresh milk
250 gm. cake flour
10 gm. baking powder
1/2 tsp. salt
60 gm. cooking chocolate - chopped coarsely and melted

Ganache: Mix together and double-boil

250 gm. chocolate
180 gm. Dairy cream

Method:

(1) Beat butter and sugar till creamy.
(2) Add in eggs one at a time and beat till well mixed.
(3) Pour in the fresh milk gradually and if it cuddels, add a tablespoon of flour and then mix till
creamy. Add in salt and vanilla essence.
(4) Add in the balance flour and baking powder and mix thoroughly.
(5) Divide the batter into 2 portions, giving a bit more to the plain portion.
(6) Add melted chocolate into the lesser portion.
(7) Use piping bags, fill up the bags with batter and pipe alternately into the ring and then lift up the
rings.
(8) You need 3 trays of 9" cake pan to pipe the alternate colours.
(9) Bake at 175C for about 35 mins or till cooked.
(10) For ganache, put all the ingredients into a microwave bowl and microwave it till chocolate melts,
stir it till smooth and let it set before pouring onto cake.
(11) Spread each layer of cake with ganache and lay the cakes alternately to get a checkerboard
pattern.
(12) Pour balance ganache onto cake and set in the fridge before slicing it.
(13) Slice with a warm knife but not too hot otherwise the chocolate will smudge the cake and it
looks untidy.