Baking

Date Cake and Coffee Scrolls.
Dates, dried fruits are excellent sweeteners for cakes,  and adding extra richness as well.  Here is my date cake, it is a quick mix, and tastes better days after.  The ingredients are there in any family’s pantry, but if you don’t have them, they are easily available in any supermarkets.
The cake is very moist and sweet, It can be a winter pick you up cake, particularly after ciclings or light sports

Susi Date Cake

Ingredients
1 cup full self – rising flour

1/2 cup date, seeded and chopped
75 g unsalted butter, softened
1/3 cup vegetable oil
1/2 cup raw sugar
1/3 cup milk
1 tablespoon marmalade
1 egg

Steps

Preheat oven to 175 degrees – conventional
Buttered and lined a loaf tin
Mix the date with a tablespoon of the flour, and keep aside
Place these ingredients in a large bowl: butter, oil, sugar, milk, marmalade, egg, and mix them together lightly
Add in the flour and mix together gently to make spoon drop consistency cake mixture.

Put the dates in and fold them gently to the cake mixture
Spoon the cake mixture onto the prepared tin, bake for 35-37 minutes until golden brown
Keep the cake in a tin for ten minutes before turning out, and put on a tray to cool

Freshly Bake Date Cake
Freshly Bake Date Cake

To serve
Sliced to serve as it is or sliced and buttered.

Keep it on  an air tight container for a few days.  It freezes well too.

Happy baking!

A sliced date cake  served with a hot cup coffee

Date Cake with Hot coffee
Date Cake with Hot coffee

Coffee Scrolls

Coffee scroll is one of my favourite sweet bread rolls to have with my tea, we used to get them from the local bakery on Sundays after church.  I always want to try baking it,  and I did it as I found a very good recipe from Dan Lepard’s Aussie Scrolls recipe.  Dan is one of the judges in the TV show -The Great Australian Bake Off.

I baked a batch based upon the recipe, but I put some dried fruits and also I filled with cinnamon, coffee and sugar mixture.  

Cinnamon and coffee scrolls
Cinnamon and coffee scrolls
100_9870
cinnamon and coffee scroll
served with coffee

Dan Lepard’s Aussie Scrolls – the recipe originally appeared in The Guardian

 

 

Pizza and Olive Bread

Using the same dough for the bread and the pizza, and it worked out very well.  The dough is a mix of white and wholemeal flour.  The ingredients for the  dough: 2 cups white flour, 2 cups whole meal flour, 2 teaspoons dried yeast, 1 teaspoon sugar, 1/2 teaspoon salt, and a cup warm water.  To prepare the dough, mix all the ingredients together, to make soft dough.  Knead lightly until smooth.  Proof the dough in a warm room for one hour until doubled in bulk.  Punch the dough down, knead lightly.  Now the dough is ready for the bread and the base of the pizza.  Use any topping as you wish.

I used more than a half of the dough for the pizza base and the rest for the olive bread.

Pizza

Pizza is ready to be baked
Pizza is ready to be baked
The based of the pizza
The based of the pizza
Freshly baked pizza
Freshly baked pizza

Olive Bread.

It is really celebration of my home made preserved kalamata olives.  It took a long time to be ready but it was worth it.  I have been using the olives for variety of cooking.  The last time I baked olive and cheese muffins were delicious.  This time I baked a fancy olive bread, and this olive bread would be delicious to be served with cheeses, or just feta cheese, sun dried tomato and a salad.

Pretty Olive Bread Freshly Baked
Pretty Olive Bread
Freshly Baked
Olive Bread is ready  to be baked
Olive Bread is ready to be baked

 

Have Fun Baking!

More baking and also more recipes.

 

 

Thanks For Stopping By

Susi

Advertisements

2 thoughts on “Baking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s