Recipe Scene: Spiced Blueberry Cake

August 15, 2018 Kate Delbridge

I found this recipe in the Australian women’s Weekly Simply Bread cookbook. I’ve copied the recipe as is except I renamed it a cake as to me it is definitely more cakey than bready and I adjusted the cooking time. They instructed to cook it for 1 hour and 45 minutes, but it only needs 45 minutes. Also I substituted the molasses for golden syrup. The cake ahs a beautiful spiced flavour and the blueberries add another really delicious dimension. They suggest it I served with butter, but I really don’t think it needs it, it is a terrific cake as is. It also makes lovely little cakes as well – I often cook this batter in friands tins. […]

Recipe Scene: Reese’s Peanut Butter Cup Slice

August 8, 2018 Kate Delbridge

As a housewarming present once my brother gave me a box of 36 Reese’s Peanut Butter Cups. Yum. What a great brother. Given I had so many I experimented a bit with using them in cooking. This slice is really great – buttery and scuity with chunks of peanut butter cup scattered throughout. If you want the slice to be soft, cook for 30 minutes. If you’d prefer it to be more crunchy and firm then leave it in the oven for an extra 5-10 minutes. […]

Recipe Scene: Maple Syrup Banana Cake

August 1, 2018 Kate Delbridge

If you like bananas it’s generally a given that you love banana cake, and having a couple of dark bananas in the fruit bowl gives me the perfect reason to make one. There are lots of things you can add to a banana cake to jazz it up, but I really like the simplicity of adding a bit of maple syrup for extra depth. If I’m feeling a bit healthy I use whole meal flour instead of white, but either is delicious. If you
want a bit more of a caramel flavour replace the white sugar with brown. […]

Recipe Scene: Raspberry Swirl Cheesecake

July 25, 2018 Kate Delbridge

I’m always a bit anxious when it comes to unmoulding an unbaked cheesecake –
will it have set, or will it form a liquidy pool on the serving plate? This si a very
good recipe and works every time – no need to fear with it. I do however always
use full fat Philadelphia cream cheese as I worry that the lighter version won’t
have the staying power. If you don’t want to do the raspberry swirls you can
leave it as a classic vanilla cheesecake, or add a little lemon or lime juice to give it
a hint of citrus. I’ve included enough crumb mixture to go up the sides of the
cheesecake, however I usually make less and just have it on the base. And as
always, make sure the cream cheese is room temperature or it won’t incorporate
properly. […]

Recipe Scene: Malted Chocolate Cake

July 18, 2018 Kate Delbridge

This recipe is based on one I found online at I’ve adjusted it slightly and changed the icing to a fudge frosting. I first made this when I bought a large box of Maltesers but left them in a hot car and they all melted together into one big Maltesery block. But once they were chopped and scattered over and inside this cake no one was any the wiser. The cake is easy to
make and has a delicious flavour. If you don’t want to make the frosting you could easily whip cream and stir thorough crushed Maltesers and use this to fill and top the cake. Equally as delicious. […]

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