Picky about Pikelets – Anzac Day Traditions

pikelets

Princess Would it be crass to say that I am the Queen of Pikelets?

Well, I’ve said it, so if I am crass, it is because these Pikelets have won awards for many years at the Royal National Show. Seriously!  If the reactions of others are anything to go by, they really are impressive, well, as much as a pikelet can be, I suppose.  I have always kept my recipe a closely guarded secret, but today being April 25, Anzac Day; a significant, almost sacred national day for Australians and New Zealanders, (that you can read more about here), I’ve decided to spread the love that only an Aussie pikelet can do, and share this recipe with you!!

pikelets

Pikelets are very definitely entrenched as a home bake favourite in the vernacular Australian and New Zealand cuisine and are much better than the much touted Anzac biscuits, [find that recipe here] -an oh so popular wartime ‘cookie’ that entered Australian and New Zealand folklore as one of our few traditions that are uniquely our own, but today – today it is all about Pikelets!

Meanwhile, some of you are probably thinking: ” Just, what ARE Pikelets?” Right? Continue reading “Picky about Pikelets – Anzac Day Traditions”

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Danish Spice Cake – an Australian Perspective

Danish spice cake with a dusing of Cinnamon Sugar

I so love using cinnamon  in home baking as it is has so many health  benefits.

Cinnamon is a source of calcium, iron, vitamins, figre, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

So when Tidious Ted at Recipereminiscing posted this recipe just before Christmas, I jumped a the chance to make it.

In Australia, we do not have access to the wonder that is fermented milk products, so I substituted sour cream and plain probiotic yoghhurt (3/4 to 1/4) in place of cultured milk.

I also halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice.

I also added a few currants….. just because I could!!

Another tasty recipe I have made, using cinnamon to make Apple and Cinnamon Bread, is found here

Read More about cinnamon itself and its properties here 

Adding more cinnamon to your diet: Something Delicious and Healthy to Ponder About

Raspberry Buttermilk Cake with White Chocolate

Raspberries are claimed to be the World’s healthiest foods containing massive amounts of Vitamin C, possess anti-cancer properties as well as the ability to counteract obesity. With that in mind, this delicious cake recipe, with a few alterations, was prepared:

IMG_20141026_140603

Raspberry Buttermilk Cake (with Cinnamon and White Chocolate option)

Ingredients

130g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
56g unsalted butter, at room temperature
146g sugar, plus a further 1 1/2 Tbsp sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg, at room temperature
1/2 cup well-shaken buttermilk
1 cup (approx 140g) fresh raspberries

Topping: 1 dessertspoon butter, (melted)

1 tablespoon cinnamon (sprinkled over the top)

Method

Preheat oven to 205°C/400°F . Butter and flour a 20cm round cake pan.

Whisk together the flour, baking powder, baking soda and salt and set aside. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in the vanilla extract and lemon zest. Add the egg and beat well.

Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, which should take between 30-35 minutes. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

For a dessert treat: serve with some vanilla yoghurt, or cream.IMG_20141026_202813

Variation: Add 100g  white chocolate buds with the raspberries prior to baking

Something Delicious, healthy and moreish to Ponder About

Orange and Cinnamon Cake Recipe

Delicious with a cuppa!!!  And cinnamon is good for you, and tastes great, right?

Orange and Cinnamon Cake

Ingredients

1  and 1/2 cups Self raising flour

NB: {for the non-Australians: Self raising flour is the equivalent of 1 cup of plain or all purpose flour mixed with 2 teaspoons of Baking powder sifted and mixed thoroughly}

3/4 cup  (180 g) castor sugarIMG_20140805_173630

2 tablespoons skim milk powder*

125 g ( 4 0z) butter

2 eggs

water*

zest of an orange, grated

1 tsp cinnamon

3 tsp cinnamon, (extra)

3 tsp castor sugar (extra)

1 tbspn butter (extra)

Combine sifted flour, sugar and milk powder in bowl of food processor, fitted with metal blade, add chopped cold butter. Process 10 to 20 seconds until butter is evenly distributed in dry ingredients. Seal and store for up to three months the or continue to make a cake….

To Make Cake:

Place cake mix into small basin of electric mixer,

Add eggs, orange zest, 1 tsp cinnamon  and 1/2 cup water, beat on low speed until ingredients are combined.

Increase speed to  medium, beat until mixture is changed in colour and smooth. There should  not be any lumps in the mixture; if there are, beat until they have disappeared. Spread mixture evenly into well-greased tin of your choice. I use a round 20 cm (8 inch) tin or a kugelhof tin.

Bake in moderate oven 30 minutes before turning on to wire rack.. Invert so that the right side is up.

Brush on extra butter that has been melted slightly in a microwave.

Mix extra cinnamon and extra castor sugar together and sprinkle over the top of the cake.

  • You can substitute milk for the skim milk powder and water if  you so choose.

For more orange flavour: replace some of the water(or milk) with orange juice

Delicious with a cuppa!!!

And cinnamon is good for you, right?

Something to ponder about. IMG_20140805_173511_2

 

Recipe – Lemon Madeira Excellence

 

Ingredients

220g butterlemon madeira

3/4 cup caster sugar

zest of  lemons

3 eggs

1  1/3 cup Self Raising flour and make up to 2 cups with Plain flour

1/4 cup lemon juice

some additional sugar, (extra)

 Method.

  1. Cream the butter and sugar together with an electric mixer
  2. Add lemon zest and eggs  mixing well after each addition

  3. Stir in flours and lemon juice gently till evenly mixed

  4. Spoon into a greased and lined 23cm x 13cm x 7 cm loaf tin, and top with additional caster sugar

  5. Bake for 1 hour  at 150 degrees celsius

  6. Allow to cool in tin before removing

  7. Dust with Icing sugar to serve

Something to Ponder About