All Cake Recipes
Recipe #3
Chunky Fig, Apricot & Prune cake
Sweet
Ingredients
225 g Self Raising Flour
1 tsp(s) Baking Powder
1 Pinch Sea Salt
1 tsp(s) Mixed Spice
150 g Dried Figs
150 g Prunes
150 g Dried Apricots
85 g Orange/Lime Marmalade
1 Zest of Lemon
1 Zest of Orange
200 g Unsalted Butter, Softened
200 g Light Muscovado Sugar
4 Eggs
Serves 12
Method
STEP 1
Lightly grease a 20cm springform cake tin and line with baking parchment. Put the flour, baking powder, salt and spice into a bowl and whisk lightly to aerate and combine.
STEP 2
Use kitchen scissors to cut the dried fruit into chunky pieces – cut each fig into about 6, removing the hard stalk, and each prune and apricot into 2 or 3. Combine them in a bowl. Beat the marmalade with a fork to loosen it, then stir in the lemon and orange zest. Combine the marmalade with the dried fruit.
STEP 3
Put the butter and sugar into a large bowl and beat well until very light and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour/spice mix with each. Fold in the remaining flour with a large metal spoon, then fold in the marmalade and dried fruit as lightly as you can. Try not to overmix it; everything should be just combined.
STEP 4
Spoon into the prepared tin and place in an oven preheated to 160°C/Gas Mark 3. Bake for 1 hour and 30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
Fan Oven 140°
Standard Oven 160°
If you use a larger tin than in the recipe this will reduce the cooking time.
Source: Recipe Source
Recipe #8
No Bake Berry Cloud Cake
Sweet
Ingredients
408 g Mixed Berry Applesauce (**unsweetened**)
4 1/2 tsp(s) Unflavored gelatin powder
Serves 12
Method
STEP 1
Line an 8 inch square pan with parchment paper.
STEP 2
Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.
STEP 3
Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and smoother. The applesauce should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit for about 5 minutes to cool to room temperature.
STEP 4
Pour applesauce mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak. See photo in post for reference.
STEP 5
Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
STEP 6
Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
** Many fruits don’t work because of their high sugar content (bananas, etc). Fruits with too much water content also don’t work. **
See the original recipe, the source link below, for any more details.
Source: Recipe Source