Tuesday, May 21, 2013

Cinnamon cream oysters

If you want to avoid cream, fill these with jam instead. The cinnamon 'oyster' is not very sweet.

Ingredients
2 eggs
1/4 sugar
2t golden syrup
6T plain flour
1t baking powder
1t baking soda
1t cinnamon
1/2t ground ginger
whipped cream to serve

Preheat oven to 200 degrees celsius.

Method
  1. Grease 12 shallow patty tins.
  2. Beat eggs and sugar until thick.
  3. Add golden syrup and beat well.
  4. Sift together flour, baking powder, baking soda, cinnamon and ginger.
  5. Fold dry ingredients into egg mixture.
  6. Spoon small amounts of mixture evenly into prepared tins.
  7. Bake for 10 - 12 minutes or until the surface springs back when lightly touched.
  8. Transfer to wire racks to cool.
  9. Just before serving, cut oysters open horizontally (shuck them) with a sharp knife and fill with whipped cream.
Makes 12.

This recipe is adapted from Timeless Edmonds - Celebrating 125 years of baking, 2004, Hodder Mao Beckett Publishers Ltd.

Tosca cake

How could you resist a cake like this?

Cake ingredients:
2 eggs
1/2c sugar
3/4c plain flour
1t baking powder
75g butter, melted
2T milk

Topping:
3T melted butter
70g slivered almonds
1/4c sugar
2T milk

Preheat oven to 180 degrees celsius.

Method:
  1. Grease a 25cm spring form tin.
  2. Beat eggs and sugar until thick.
  3. Sift dry ingredients.
  4. Carefully fold into egg mixture, with melted butter and milk.
  5. Put into prepared tin.
  6. Bake for about 30 minutes or until cake springs back when lightly touched.
  7. While waiting for the cake to cook, make the topping
    Heat butter, almonds and suga in a saucepan.
    Stir constantly until sugar is dissolved.
    Add milk and bring to the boil.
    Reduce heat and simmer for 5 minutes stirring occasionally.
  8. Quickly spoon the topping over the cake and return to the oven and bake for about 10 minutes or until topping is golden and caramelised.
  9. Leave in tin for 10 minutes before turning onto a wire rack.
This recipe is adapted from Timeless Edmonds - Celebrating 125 years of baking, 2004, Hodder Mao Beckett Publishers Ltd.