Bake a cake

Home baked items are popular at the market.
 
Please remember the no nuts policy and do not include nuts in your baking. Cellophane wrap, bags, labels, paper plates, paper doilies, boxes and ribbon are available from the trolley outside the kitchen from the Thursday before the market. Goods should be deposited in the kitchen on Friday, or Saturday before 10:00am.
 
The following simple recipes are often requested by the regulars at the cake stall.
 
Ideas for the Market Hall
  • Iced cupcakes
  • Slices such as caramel, lemon or brownies
  • Honey joys, biscuits and chocolate crackles
  • Lemon tarts
  • Chocolate cake
  • Banana Cake
  • Savoury items such as quiches, savoury pastry rolls and soups in winter
  • Some good tried and true recipes
 
Easy Chocolate Cake
1 cup sugar
3 tablespoons
butter
4 tablespoons cocoa
1 cup S.R flour
2 eggs
1/3 cup milk
1 teaspoon of vanilla essence.
 
Preheat oven at 180 degree C. Line medium cake tin with baking paper (or grease it). Cream butter and sugar, then mix in other ingredients, then bake in an oven for 30 minutes.
 
Easy banana cake
1 1⁄2 cups (210g) plain flour
1 tsp baking powder
1 tsp bicarb soda
Pinch salt
125 g unsalted butter, softened and chopped
1 cup (250g) sugar (white or soft brown)
2 eggs
3 very ripe bananas
100ml buttermilk (or milk with a squeeze of lemon in it)
 
Preheat oven to 170 degrees C. Line medium loaf or square tin with baking paper (or grease it). Put bananas and eggs in food processor and lightly pulse. Add other ingredients and pulse til just smooth (don’t over process). Bake in oven for about 55-60 minutes. A skewer inserted in the cake should come out clean. Can ice with lemon icing (see below), or philly cheese mixed with lemon juice and icing sugar, or dust with icing sugar. Or nothing. Tip: If bananas in fruit bowl are turning blotchy and soft, put straight in freezer rather than the rubbish. When ready to make cake or smoothie, remove and either slice (blackened) peel off, or wait for it to defrost and slide squishy banana out of peel.
 
Lemon coconut slice
1⁄2 tin of condensed milk
85 g butter
I pkt Marie biscuits
85g desiccated coconut
1 lemon Lemon icing:
1 cup icing sugar,
1 tablespoon softened butter,
1 lemon
 
Melt condensed milk and butter together. Crush biscuits in food processor, or in a double layer of plastic bags using a rolling pin, until it is a mix of fine crumbs and small chunks. Mix with coconut in bowl and stir in milk/butter mix as well as fine zest and juice of a lemon. Press into tray lined with baking paper (or greased). Once cool, ice with mix made from icing sugar blended firstly with butter, and then the zest and juice of 1 lemon. Spread over biscuit base, with optional coconut sprinkled over.
 
Stephanie Alexander’s (Very easy) Afternoon Tea Orange Cake
1 large orange or mandarin
2 eggs
125g unsalted butter, softened
3⁄4 cup castor sugar 225g self-raising flour
 
Preheat oven to 190 degree C and butter/grease/line a ring tin. Zest (grated fine peel) and juice orange. Combine all cake ingredients in a food processor and blend for 2 minutes until smooth and creamy. Pour into prepared tin and bake for 30-35mins. Cool for 5 mins in tin before turning out onto a wire rack. Cool completely before icing. Icing 2 cups icing sugar 1 tps melted butter 1 tbs fresh orange or mandarin juice 1 tbs Grand Marnier or citrus liqueur 1 tbs of orange zest/grated peel Beat all icing ingredients except zest until quite smooth, and then add zest. Warm icing over hot water to thin a little and then spread over cake. Orange Fairy cakes: small cakes using this orange cake recipe will take 10-15mins to cook in either paper cases or muffin trays.
 
Oat Slice
180b butter
2 tbs honey
1⁄2 cup coconut
1⁄2 cup self raising flour
1⁄2 cup caster sugar
11⁄2 cups of oats
 
Preheat over to 150 degrees C and line a slice tin with grease proof paper. Melt butter and honey. Add to remaining ingredients and mix well. Press mixture into a slice tin and cook in oven for 20 minutes.