Chocolate Caramel Slice

I have always had an appreciation for caramel slice despite not having a sweet tooth; the crunchy coconut base, the sweet gooey caramel centre and the brittle slightly bitter chocolate topping, who came up with such perfect combination?

It would have been unthinkable for me to post such a "complex" baking recipe just 3 months ago, but then I was a non-baker and I am now quite a competent one :)

Despite having the three different components to tackle, it is indeed a very simple sweet to master. Well if I can do it, so can all of the closeted bakers out there!

p.s do excuse the quality of the photos, taken with my iphone on a rather overcast day at work.

makes 16
greased and lined 20cm x30cm lamington pan
oven pre-heated at 170 C (conventional)
for the base;
1/2 of cup of brown sugar
1/2 of cup self-raising flour
1 cup of desiccated coconut
1 cup of brown sugar
125g of butter, melted

for the caramel;
30g of butter
1 can (395g) sweetened condensed milk
2 tbs of golden syrup

for the chocolate topping;
200g of dark chocolate
2 tsp of cooking oil

First start with the base by mixing all ingredients in a mixing bowl until well combined. 

Press mixture evenly and firmly into the lined pan. Bake in the pre-heated oven for 15 minutes or until browned lightly. Remove and allow to cool down while preparing the caramel.

To make the caramel filling - place butter and golden syrup in a saucepan and stir until the butter has melted, add the condensed milk, mix well and continue to cook over medium heat (stirring constantly) for about 10 minutes or until the caramel is golden brown.

Pour caramel over the base and bake for 10 minutes. Remove and allow to cool while preparing the chocolate topping.

Stir chocolate and oil in a small saucepan over low heat until smooth.

Pour over the caramel immediately, refrigerated for 3 hours or overnight.

Slice with a hot knife (submerge in boiling water and dry well) to prevent the chocolate topping from cracking.

Raspberry, Pistachio And Chocolate Cake

I am completely addicted to baking so I hope you are ready for another cake!

This is another simple but delicious cake that I often bake at work. The original recipe I found in one of my many Vogue Entertaining Cookbooks asks for pear but I have taken the liberty to replace it with raspberries as berries do  have a more popular appeal.

You may dust the cake with icing sugar but you will be surprised how a little decorating work can transform an otherwise ordinary looking cake.

Enjoy the rest of your weekend, happy cooking and baking!

makes 1 loaf
preheat oven to 180 C (conventional) 150 C (fan force)
a lined 22 cm x 11.5 cm loaf tin
you'll need;
225 g of plain flour
1.5 tsp of baking powder
225 g of caster sugar
a pinch of salt
225 g of unsalted butter, soften
4 eggs
300g of dark chocolate buttons, roughly chopped
1.5 cups of frozen raspberries
1 cup of pistachio nuts
zest of 2 oranges

for the decoration;
2 cups of icing sugar mixture
2 tbs of orange juice
1/4 cups of pistachio, chopped

Put flour, baking powder, caster sugar, salt, soften butter and eggs in the bowl of a mixer and process until just combined. (~ 1 minute, do not over-process)

Fold in the chocolate, raspberries, pistachio nuts and orange zest until evenly distributed.

Transfer the mixture into a lined loaf tin and bake in the oven for about 60 minutes or until a skewer inserted in the centre withdraws clean. Allow to cool in the tin before turning out to a wire rack to cool.

Prepare the icing by mixing the icing sugar mixture with orange juice until sugar dissolved and it is spreadable. Spread the icing over the cooled cake.

Sprinkle with chopped pistachio nuts and allow the icing to set before serving.

Orange And Poppyseed Loaf Cake

I don't always have time to make fancy and complicated cakes at work so an easy recipe like this is a true saviour, besides who doesn't like a super moist orange a poppyseed cake?

It takes less than 10 minutes to prepare the batter and thats how easy it is. Better still if you want a dairy free cake you may substitute the butter with cooking oil, that will further reduce the prep time :)

P.S I have just realised 3 hungry tummies had quietly turned 4 on the 3rd this month. Thank you for all you support over the years! Happy cooking and baking!

serves 10 to 12 
pre heated oven 170 C (conventional)
a lined loaf tin
you'll need;
1 1/2 cups of melted butter or vegetable oil
1 1/2  cups of cater sugar
4 eggs + 1 egg white
2 1/4 cups of self rising flour
1 1/2 oranges, cut off the tops and ends, pureed
3 tbs of poppy seeds

for the orange glaze;
1.5 cups of icing mixture
1.5 tbs of orange juice
grated rind of 1 orange

Place melted butter, sugar, eggs and flour in a mixing bowl and mix well.

Mix in the orange puree and poppyseed.

Place batter into a lined loaf tin. (recipe is for a single cake, photo taken at work where multiple cakes are baked)

Allow the cake to cool, you may want to just dust the cake with some icing sugar before serving if you can't be bothered with the orange glaze.

To make the glaze, place all ingredients in a mixing bowl and mix well.

Spread the glaze over the top of the cool cake, allow the glaze to set before slicing.

German Apple Cake

Surprised and speechless to see a baking post on my blog? You better get used to it as cakes, slices and all things sweet and pretty will appear regularly from now on.

No! I haven't suddenly developed a sweet tooth but baking is simply part of my new job and I must confess I am loving every moment of it! The transformation of a non baker with complete baking phobia like me to a baking addict in less than a week can only proof one thing - baking is fun and not that difficult after all.

This is a recipe I found in my first baking book, Baking Step By Step. A book I highly recommend for all baking novices.

Enjoy the rest of your weekend and happy cooking and baking! :)

P.S Photos were taken using my smartphone, so do excuse me for the less than agreeable quality.

recipe from Baking Step - By -Step by Caroline Bretherton

serves 8

preheated oven at 190 C (conventional)

A lined 20 cm springform cake tin

you'll need;

262 g of butter, soften

262 g of brown sugar

zest of 2 lemons

5 eggs, lightly beaten

262 g of self rising flour

4.5 tbs of milk

4 granny smith apples, peeled, cored, cut into wedges

for the streusel topping;

115 g of plain flour

85 g of brown sugar

2 tsp of cinnamon powder

85 g of butter, diced

Method for topping;

Place all topping ingredients in a bowl, rub everything with your fingers to form a crumbly ball of dough. Wrap with cling film and chill for 30 minutes while you prepare the rest of the ingredients.

Beat butter and sugar until pale and creamy. Add zest and a little eggs at a time, mixing well after each addition to avoid curdling. Stir the flour into the batter and gently fold in with the flour. Finally add the milk in and gently mix it in.

Spread half the batter in the lined tin and smooth the surface with a pallet knife. Arrange half of the apple wedges over the batter. Spread the remaining batter over the batter and arrange the remaining apple wedges in an attractive pattern.

Remove the streusel dough from the refrigerator and coarsely grate it.

Sprinkle the grated streusel evenly over the top of the cake. Bake in the center of the oven for 50 to 60 minutes. Insert a skewer into the center, if it is coated in batter, cook for a few more minutes and test again. 

Leave the cake in the tin for 10 minutes. Carefully remove the cake from the tin and cool on a wire rack. Serve warm with whipped cream or ice cream.