cake

Louise’s rainy day cacao cake

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Chocolate Fudge Cake
Louise's rainy day cacao cake
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Louise’s rainy day cacao cake

Servings

25

servings
Prep timeminutes
Cooking timeminutes

Ingredients

  • 525 grams sugar

  • 263 grams flour

  • 6 tablespoons cocoa powder

  • 1.5 tablespoons baking powder

  • 375 grams butter (or margarine or 250 grams sunflower oil)

  • 5 eggs

  • 3 deciliters boiling water (or milk or juice)

Directions

  • Preheat the oven to 175c hot air setting
  • Mix sugar, flour, cocoa and baking powder in a bowl
  • Melt the butter (just melted, not too hot)
  • Add melted butter, eggs and boiling water with the dry ingredients while mixing. Make sure the batter is not too clumpy
  • Grease the pan with oil or margarine, and add the bater to the pan
  • Bake for 25-35 minutes depending on the oven. Check with a fork to see it it’s done. Soft crumbs = done, wet dough = more time. Enjoy!

Notes

    Louise’s lemon cake

    by
    Lemon Cake Recipe
    Louise's lemon cake
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    Louise’s lemon cake

    Servings

    16

    servings
    Prep time

    15

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • 150 grams sunflower oil

    • 250 grams sugar

    • 2 lemons (peels and juice)

    • 4 eggs

    • 200 grams wheat flour

    • 1 teaspoon salt

    • 2 tablespoons baking powder

    Directions

    • Preheat the oven to 180c – with a warm air setting if you have it
    • Grate the lemon peel
    • Mix oil, sugar, lemon peel, and eggs in a bowl. Add lemon juice (minimum 4 tbsp)
    • In another bowl mix flour, baking powder and salt
    • Add the dried ingredients with the wet ingredients slowly
    • Grease a pan with a little bit of sunflower or other tasteless oil
    • Add the cake batter to the pan
    • Bake for 30-40 minutes. Depends on the oven and the pan. Keep a close eye on it so you don’t bake it dry! Prick the middle of the cake as you go – there should be moist crumbs but not wet dough.
    • Cool and serve!

    Notes

      Lucie’s zucchini brownies

      by
      Zucchini Brownies
      Lucie's zucchini brownies
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      Lucie’s zucchini brownies

      Course: Dessert, RecipesDifficulty: Easy
      Servings

      15

      servings
      Prep time

      15

      minutes
      Cooking time

      40

      minutes
      Calories

      good

      kcal
      Total time

      1

      hour 

      5

      minutes

      Ingredients

      • Cake

      • 500 gr of zucchini

      • 400 gr of sugar

      • 4 eggs

      • 4 tsp of baking powder

      • 1 pinch of salt

      • 250 gr of butter or oil

      • 400 gr of flour

      • 200 gr of oatflakes or nuts

      • 100 gr of chocolate

      • Icing

      • Jam (lemon or orange for example)

      • Chocolate

      Directions

      • Baking the cake
      • Mix the salt, sugar and eggs until they get pale and bubbly
      • Add the flour and the baking powder
      • Add the shredded zucchini, nuts and chocolate
      • Put the batter in an oven dish and into the oven for 35-45 minutes at 180c degrees.
      • When it is still hot, spread a thin layer of jam and put some melted chocolate on top.

      Notes

      • Better served a day later so that the cake soaks in the icing flavor and moistness!
      • Flo’s tip: to make it less sticky when un-molding a cake make sure to put some flour in the dish plate before the batter.

      Marjal’s lemon cake

      by
      Marjal's lemon cake
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      Marjal’s lemon cake

      Course: Recipes
      Servings

      12

      servings
      Prep time

      30

      minutes
      Cooking time

      20

      minutes
      Calories

      300

      kcal
      Total time

      50

      minutes

      When life gives you lemons… you make lemon cake! It’s impossible to resist and not to eat it in one sitting.

      Ingredients

      • 330g butter

      • 330g sugar

      • 330g flour

      • 4 lemons

      • 6 eggs

      • 1 tbsp baking powder

      • 200g powdered sugar

      • pinch of salt

      • Supplies

      • Mixer

      • Baking tray

      • Grater

      Directions

      • Heat the oven to 190°C.
      • Grate the skin of all lemons and squeeze 3 of the lemons.
      • Separate the egg whites from the egg yolks.
      • Beat the egg whites together with the salt until you have a foamy consistency.
      • Beat the butter until it is frothy. Then add the sugar and mix again until the consistency is even. Now add egg yolks little by little while mixing. Beat the mixture until it’s creamy. Add the lemon juice and skin.
      • Mix the flour with the baking powder and sieve it into the butter and sugar mixture.
      • Now fold the beaten egg whites carefully into the dough until just mixed. Don’t over mix. You want to keep as much of the air in the batter as possible.
      • Grease the baking tray and pour the batter evenly into the tray.
      • Bake for 20 minutes until the top is golden brown.
      • Meanwhile squeeze the last lemon and mix it with the powdered sugar to make the syrup.
      • When the cake is ready but still warm, take a fork and make small holes all over the top of the cake. Pour the syrup evenly over the cake to let it seep in. Let it cool down completely. For an even better taste, wait 1 day before serving it.

      Naisah’s spicecake

      by
      scaled e x
      Naisah's spicecake
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      Naisah’s spicecake

      Course: Recipes
      Servings

      16

      servings
      Prep time

      20

      minutes
      Cooking time

      1

      hour 
      Calories

      250

      kcal
      Total time

      1

      hour 

      20

      minutes

      Ingredients

      • 500g flour

      • 10g baking powder

      • 150g sugar

      • milk

      • 2 tbsp cinnamon

      • 3 tbsp premixed gingerbread spice (see notes to make it yourself)

      • 1/2 tsp ground cloves

      • 1/2 tsp ground cardamom

      • 1/2 tsp ground nutmeg

      • 1/2 tsp ginger

      • pinch of salt

      Directions

      • DO NOT preheat the oven.
      • Mix all dry ingredients together including spices and salt.
      • Add milk until the batter is just a little thicker than cake batter. When you let the batter run off your spoon it will break instead of running of in one go.
      • Grease a baking tray and cover with flour so that the cake will not stick. Pour the batter into the baking tray and put in the oven. Turn on the oven to 150°C and bake for one hour. The cake is ready when you can put in a stick and it comes out clean.
      • Let the cake cool completely and serve with a thick layer of butter or just as it is.
      • You can experiment with this recipe by adding apple, pear or nuts and raisins.

      Notes

      • If you don’t have gingerbread spice you can mix the following ground spices together: cinnamon, nutmeg, cloves, anise seed, white pepper, coriander seed (just a little), ginger, cardamom. Don’t worry if you don’ t have every spice.
      • For all spices mentioned, add more or less according to how spicy and flavorful you like your cake.