October 11, 2020 / Lyn Jones / 0 Comments
12 Serves (from Woolworths)
Ingredients
- 250g unsalted butter, softened and 500g unsalted butter, softened for buttercream icing
- 2 cup caster sugar
- 2 tsp vanilla extract
- 6 eggs, at room temperature
- 3 cups self-raising flour, sifted
- ½ cup plain flour, sifted
- 1 1/3 cup milk
- 500g dark choc melts
- 2/3 cup thickened cream
- fresh strawberries dipped in melted white chocolate, to decorate
- 6 cups icing sugar mixture
1. Preheat oven to 180°c. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat in eggs, 1 at a time. Stir in flours and milk in two batches.
2. Spread mixture into prepared pans. Bake for 50 minutes or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
3. Meanwhile, for the buttercream, beat butter with electric beaters for 5-8 minutes until light and fluffy. Gradually add icing sugar, a spoon at a time, beating until combined. Add 2 tbs boiling water. Beat until light and fluffy.
4. Trim tops of cakes so they are flat, then split cakes in half horizontally. Place base of one cake on a plate and spread top with 1/2 cup buttercream. Top with another layer of cake. Repeat, finishing with upside-down base of second cake. Spread buttercream over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm.
5. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow to cool and thicken slightly, then pour over the chilled cake, allowing it to dribble over the side a little. Top with chocolate-dipped strawberries.
May 4, 2020 / Lyn Jones / 0 Comments
SERVES: 10-12
Dough:
250ml warm milk
3 eggs
1 cup caster sugar
125g unsalted butter, melted (ensure butter is warm, not hot)
60ml sour cream
Finely grated zest of ½ lemon
5 cup plain flour, plus extra to knead
1 Tab dry instant yeast
2 tbsp mixed spice
Pinch of sea salt
Filling:
60g unsalted butter, diced and softened
¼ cup brown sugar
170g Gourmet Selection Mixed Fruit
120g Macadamia Nuts, roughly chopped
1 tsp vanilla extract
Glaze:
¾ cup icing sugar, sifted
Juice of ½ lemon
For the dough;
1. Whisk together the milk, eggs, sugar, butter, sour cream and lemon zest. Stir in the flour, yeast and mixed spice, mixing well. Turn out onto a lightly floured surface and knead for 4-5 minutes or until soft and smooth. Return to a clean bowl and cover with a clean, damp tea towel and place in a warm spot for 2 hours to rise.
2. For the filling; beat together the butter and sugar until creamy. Stir in remaining ingredients.
3. Preheat oven to 170ºC (150ºC fan-forced). Line a large oven tray with baking paper.
4. Once dough has risen, turn out onto a lightly floured surface. Roll dough into a rectangle shape roughly 30cm wide and 70cm long. Spread filling over the dough, leaving a 2cm border around the edges. From the long edge, roll the rectangle tightly into a log. Press short edges to seal.
5. Use a sharp knife to cut the log down the centre lengthways. Gently twist together the two lengths. Shape into a wreath and carefully transfer to baking tray.
6. Bake for 30-35 mins or until lightly golden and cooked through.
7. For the glaze, combine icing sugar & lemon juice in a bowl with 2 Tab water. Stir until sugar has dissolved, then drizzle over the warm bread to serve. Serve cut into wedges with a spread of butter.