Archive for April, 2018

Custard cheesecake slice

This tasty treat was made by combining some random ingredients I had in my fridge and a craving for cheesecake!


250g Philadelphia light cream cheese

300ml butter milk

200ml cream

6 eggs

4 heaped tablespoons of self raising flour

1 teaspoon of Vanilla

1 cup caster sugar

Zest of one lemon



Preheat oven to 170 degrees

Use an electric mixer to combine all the ingredients into a smooth batter. Keep beating for a full 5 minutes, the mixture will rise and thicken.

transfer in to a baking dish that has been lined with baking paper.

Bake for 50 minutes

Sit in oven for 20 minutes

Remove from oven and stand for 30 minutes.

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Rich Fruit Cake – a treasured recipe from a dear friend and seasoned baker.

(This is a borrowed image)

Labour intensive, but worth it. Make at least 3 weeks in advance. Perfect for the festive season. A month or two in advance is even better.

Ingredients  (substitute other dried or glace fruit to achieve approx. 1.2kilo) for example craisins,.

250 grams  sultanas

375 grams raisins

120 grams dates

120 grams desert prunes

120 grams apricots

120 grams glace pineapple

60  grams glace cherries

1 tablespoon of marmalade

½ cup brandy (or rum)

250 grams butter

½ cup castor sugar

½ cup well packed brown sugar

6 eggs

2 ¼ cups plain four

1 level teaspoon carb soda

1 level teaspoon or more spice

Pinch salt

60 grams blanched chopped almonds I used walnuts


Wash sultanas and spread on tray to dry. Chop raisins, apricots, pineapple, dates, prunes and cherries.

Add sultanas together in a bowl and pour over brandy /rum. Cover and soak at least overnight but longer is better, it will not spoil. I had the fruit soaking for 5 days

Cream butter and sugars, add eggs one at a time.

Sift flour, spice and soda. Fold into mixture alternatively with fruit and rum, stir in almonds.

Prepare 20cm round or square tin with 2 layers of brown paper and an inner layer of greaseproof paper.

Bake in moderate over {say 150c for approx. 3 or 3 ½ hours. It is important not to overcook or it will be dry and bitter! I took it out after 3hrs while the cake is still crackling to your ear

Test with a bamboo skewer preferably through a surface crack – the skewer comes out cleanly when it is cooked.

Wrap in a clean tea towel then several layers of newspaper so that the cake cools very slowly and retains moisture.

A clip seal Tupperware is ideal for storage and to slow the cooling process.  When cool add brandy or rum if desired. I poured on a week before Birthday about 3 weeks after baking.

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Vegan Loaf Cake

For vegan friends or friends during Greek Easter or for something just a little bit different.

Full of nuts!!


3 cups plain flour

6 teaspoons baking powder

2 tsp mixed spice (cinnamon, nutmeg, cloves)

2 cups brown sugar

2 cups warm (not hot!) water

175 g tahini

175g peanut butter

2 cups in total – your choice of chopped nuts and dried fruit*.

*The first time I used – chopped walnuts, dates, apricots, sultanas. The second time I used chopped walnuts, pecans, peaches, currants, dates.


Preheat oven to 180c.

Sift flour and baking powder.

Add sugar and spice.

Mix the tahini and peanut butter in to the warm water. Whisk until combined.

Add the wet to the dry mixture.

Stir through the nuts and dried fruit.

Gently transfer in to a lined baking tin.

Bake at 180c for 30 minutes.

Then at 160c for 20/30 mins till cooked right through – test with a skewer.

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