CHOCOLATE BEER BOX CAKE
Use the carton beer box measuring 27 x 38cm. Staple the corners before using as the glue can melt in the oven.
500ml water
150ml sunflower oil
100ml cocoa powder
10ml vanilla essence
8 extra-large eggs
750ml castor sugar
875ml cake flour
15ml baking powder
pinch of salt
Icing
125g butter
500ml icing sugar, sifted
60ml cocoa powder mixed to a paste with hot water
5ml vanilla essence
milk to mix
CAKE: Pre heat the oven to 180¡C. Combine the water, oil, cocoa powder and vanilla in a saucepan and bring the boil, stirring until the mixture is smooth. Pour into a large mixing bowl and leave to cool slightly. Using an electric mixer, beat together the eggs and castor sugar until light and almost white in colour. Add to the cocoa mixture together with the sifted dry ingredients. Pour into a foil-lined (shiny side facing upwards) beer box that has been lined with non stick baking paper and sprayed with non-stick cooking spray. Bake for 35-40 minutes or until a skewer inserted into the cakes comes out clean. Cool completely in the box before transferring to a cooling rack.
ICING: Cream the butter, then add the icing sugar, and cooled cocoa paste and vanilla and mix well. Add enough milk to make a spreading consistency. Spread over the cooled cake.
NOTE: To make a vanilla cake leave out the cocoa powder and use 1000ml flour. Combine warm water with the oil and vanilla essence to add to the mixture.
Note: If preferred the cake can be baked in a similar sized large oven tray.
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MOCHA TRAYBAKE
Makes 20-30 squares
180g butter, slightly softened
200ml castor sugar
200ml light brown sugar
4eggs
50ml coffee granules
50ml boiling water
750ml flour
10ml baking powder
5 ml bicarbonate of soda
25ml cocoa powder
300ml buttermilk
Icing
125g butter
25ml coffee granules
15ml boiling water
500ml sifted icing sugar
Pre heat the oven to 170¡C. Cream the butter and sugars until light and fluffy. Add the eggs one at a time beating well after each addition. Combine the coffee and hot water and cool. Sift the flour, baking powder, bicarbonate of soda and cocoa powder. Add the cooled coffee mixture to the butter mixture and mix to combine. Add the sifted dry ingredients alternately with the buttermilk and mix well. Spoon the mixture into a 22x32cm pan that has been lined with non stick baking paper. Bake for 30-40 minutes or until a skewer inserted into the cakes comes out clean. Cool in the pan then lift out using the paper. Ice and cut into squares. Decorate with chocolate coated coffee beans if desired.
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BERRY CRUMBLE TRAY BAKE
Makes 20-30 squares
250g frozen raspberries or mixed berries
50ml water
125ml castor sugar
30ml cornflour mixed with a little water
Cake
500ml flour
5ml baking powder
75g ground almonds
375ml castor sugar
120g butter, melted
3 eggs
60ml plain yoghurt
Crumble
160ml flour
50ml oats
60ml castor sugar
60g butter
60 ml chopped pecan nuts
Combine the raspberries water and castor sugar in a pot and bring to the boil. Add the cornflour mixture and boil for a minute. Remove from the heat and cool completely.
CAKE: Pre heat the oven to 180¡C. Sift the flour and baking powder together. Add the almonds and set aside. Mix the castor sugar, butter, eggs and yoghurt until well blended. Stir in the dry ingredients and mix to combine, take cake not to over mix. Spoon the mixture into a 22x32cm pan that has been lined with non stick baking paper and well greased. Spread over the cold raspberry filling and sprinkle the crumble on top. Bake for 30-40 minutes until the cake is set and crumble is golden.
CRUMBLE: Put the flour, oats and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the nuts.
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GINGERBREAD TRAY BAKE
Makes 20-30 squares
220g butter, softened
180ml sugar
2 eggs
250ml golden syrup
50ml molasses
900ml cake flour
7ml bicarbonate of soda
7ml ground cinnamon
15ml ground ginger
a pinch of ground cloves
a pinch of salt
375ml hot water
45ml chopped preserved ginger, plus extra for decorating
Glace icing
500ml icing sugar
15ml preserved ginger syrup
15ml lemon juice
cold water
Preheat oven to 160¡C.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the syrups.
Sift flour, bicarbonate of soda, spices and salt, then add to creamed mixture with the hot water. Beat until the mixture is smooth and quite runny. Add the preserved ginger.
Pour into a greased and lined 30cm square or 23x32cm rectangular tin and bake for 40-60 minutes until a skewer inserted into the cake comes out clean. Cool in the pan then remove and ice with glace icing. Decorate with preserved ginger pieces. Cut into squares.
ICING: sift icing sugar. Add syrup and lemon juice and enough cold water to make a thick spreadable icing.
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BLUEBERRY AND LEMON TRAY BAKE
Makes 20-30 squares
185g butter
375ml castor sugar
5 eggs
250ml sour cream
15ml lemon rind
30ml lemon juice
5ml vanilla essence
750ml flour
20ml baking powder
2ml salt
375ml blueberries, plus extra for decoration
Cream cheese icing
125g butter
250g cream cheese
5ml lemon juice
10ml lemon rind
500ml icing sugar
Preheat oven to 180¡C.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, lemon rind, lemon juice and vanilla. Sift the flour, baking powder and salt and add to the creamed mixture. Mix until well combined, and then carefully fold in the blueberries.
Spoon the mixture into a greased and lined 22x32cm tin and bake for 40-50 minutes or until a skewer inserted onto the cake comes out clean. Remove from the oven and cool completely. Spread with cream cheese icing and scatter over a few extra blueberries.ICING: cream the butter and cream cheese. Add the lemon juice, rind and icing sugar and beat to make a thick, fluffy icing.*Tip: toss the blueberries in a bit of flour before adding them to the mixture to prevent them from sinking to the bottom of the batter. - The Star