Category: Baking

Gluten free chocolate mug cake

Gluten free Chocolate mug cake

Sometimes you have a late night craving for cake and nothing else will do. In that instance I have the perfect little gluten free chocolate mug cake that will satisfy that craving in under 5 minutes! It doesn’t get better than that.

Let’s get cooking…

Start by mixing together the dry ingredients. Then make a well in the center and add in the wet ingredients.

Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power, I did so for 70 seconds with a 900W microwave.

Dust with icing sugar and enjoy! This is also really great with a little dollop of ice-cream on top.

Swaps…

By using dairy free milk and dark chocolate this is easily made dairy free too!

Chocolate mug cake
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Chocolate mug cake

Servings

2

servings
Prep time

5

minutes
Cooking time

3

minutes

Ingredients

  • 1/2 cup gluten free flour

  • 4 tblsp cocoa

  • 4 tblsp castor sugar

  • 1/2 tsp baking powder

  • 4 tblsp oil

  • 1/2 cup milk

  • 1/2 tsp vanilla

  • 2 tblsp chocolate chunks

Directions

  • Mix together the dry ingredients
  • Then make a well in the center and add in the wet ingredients
  • Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power
  • did so for 70 seconds with a 900W microwave
  • Dust with icing sugar and enjoy!

Simplebutsplendid
Irish soda bread

Irish soda bread

St Patrick’s Day is around the corner and it’s one festive fun day that I love to celebrate. I am not a huge fan of coloring all my food green but I do love eating traditional Irish food!

My ultimate has to be Irish stew with huge hunks of bread for dipping. The recipe for that amazing bread is up today, Irish soda bread!!

Irish soda bread
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Irish soda bread

Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 4 cups flour

  • 1 tblsp sugar

  • 2 tsp salt

  • 2 tsp baking soda

  • 60g butter

  • 1 egg, whisked

  • 1 3/4 cup buttermilk

Directions

  • Sift the flour, salt, sugar and baking soda into a bowl
  • Mix in the butter with your finger tips then make a well in the middle
  • Add in the buttermilk and egg and mix until stiff
  • Form into a circle and place on a parchment lined baking sheet
  • Bake for 35-45 minutes at 200C

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Madeira cake

Madeira cake

A madeira cake is a basic vanilla tea sponge. It is very similar to a pound cake but the ratio of some of the ingredients differ slightly. As it is a tea loaf the best way to enjoy this cake is simply with a lick of butter and a hot cup of tea.

I grew up eating this cake and it is still one of my family’s favorite cakes. It is so simple yet so delicious.

Let’s get baking…

Start by creaming the butter and sugar together until fluffy. I find that this is easiest done with a stand mixer but a hand mixer or wooden spoon will work too.

Add in the eggs, milk and vanilla, beat until smooth. Then add the flour and mix with a spatula to incorporate but do not over work the batter.

Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean. Allow to cool slightly then cut and serve with tea.

Madeira cake
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Madeira cake

Servings

12

servings
Prep time

5

minutes
Cooking time

45

minutes

Ingredients

  • 150g butter

  • 150g castor sugar

  • 3 eggs

  • 1 tsp vanilla

  • 1 tblsp milk

  • 200g self raising flour (plain flour and 2 tsp baking powder)

Directions

  • Cream the butter and sugar until fluffy
  • Add in the eggs, milk and vanilla, beat until smooth
  • Add the flour and mix to incorporate
  • Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean.

Simplebutsplendid
malva pudidng

South African malva pudding

Malva pudding is an extremely popular South African dessert and my memories of enjoying it are always that of sitting around the braai(BBQ) with my friends and family with a bowl of warm malva and custard in hand. Not to say that this can only be enjoyed when you have a braai because this is really an any day, any time dessert!

Super easy to make and so delicious to eat.

Let’s get cooking….

Beat the eggs and sugar until fluffy, add jam and beat until creamy. Melt butter, add milk and vinegar and set aside.

Sift the dry ingredients into a separate bowl. Add half the dry ingredients into the batter alternating with half the liquid ingredients until everything is well combined. Pour into a butter oven proof dish and bake at 180C for 30 minutes

While the cake bakes, melt all the ingredients for the sauce on low heat until the sugar dissolves.

When the cake is done remove from the oven and immediately pour over the sauce. It will bubble up and float on top before being absorbed into the sponge.

Serve warm with custard.

South African malva pudding
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South African malva pudding

Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 cup castor sugar

  • 2 eggs

  • 1 tblsp apricot jam

  • 1 ¼ cup flour

  • 1 tsp baking soda

  • Pinch of salt

  • 2 tblsp butter

  • 1 tblsp vinegar

  • ½ cup milk

  • Sauce

  • 1 cup(250ml) fresh cream

  • 115g butter

  • 100g sugar

  • ½ cup(125ml) orange juice

Directions

  • Beat the eggs and sugar until fluffy, add jam and beat until creamy
  • Melt butter, add milk and vinegar and set aside
  • Sift the dry ingredients into a separate bowl
  • Add half the dry ingredients into the batter alternating with half the liquid ingredients until everything is well combined
  • Pour into a butter oven proof dish and bake at 180C for 30 minutes
  • While the cake bakes, melt all the ingredients for the sauce on low heat until the sugar dissolves
  • When the cake is done remove from the oven and immediately pour over the sauce. It will bubble up and float on top before being absorbed into the sponge.
  • Serve warm with custard.

Simplebutsplendid
red velvet cupcakes

Gluten free Red velvet cupcakes with Bailey’s frosting

Happy Valentine’s Day!!

When I first started cooking and baking, the first recipe I perfected was a red velvet cupcake one, it was so good that I often received requests from friends to make these. However, as time passed and I started exploring other recipes I just stopped making these. In fact I have never made these amazing cupcakes for my hubby so I decided to remedy that this Valentine’s Day!

The moist red velvet cake is so light and fluffy but the best part if the boozy cream cheese and Bailey’s frosting!

Let’s get cooking…

Start by creaming together the sugar and eggs until pale, add in the remainder of the liquid ingredients and mix to combine. in a sepearte bowl sift together the dry ingredients and gently incorporate into the wet, careful not to overmix.

Spoon into a lined muffin tray and bake at 180C for 20-25 minutes. Allow to cool.

While the cupcakes cool, mix together the frosting, using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.

Swaps…

I have used gluten free flour and normal cake flour to make these without changing the ratios and they both turn out beautifully soft.

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Gluten free Red velvet cupcakes with Bailey’s frosting

Servings

24

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1 1/2 cups castor sugar

  • 2 eggs

  • 1 1/2 cups vegetable oil

  • 1 cup buttermilk

  • 1 tblsp red food colour

  • 1 tsp vanilla

  • 1 1/2 tsp baking soda

  • 1 tsp vinegar

  • 2 1/2 cups flour

  • 2 tblsp cocoa

  • 3/4 tsp salt

  • Icing

  • 125g unsalted butter

  • 125 cream cheese

  • 500g icing sugar (you can reduce this if you prefer something less sweet)

  • 1 tblsp Bailey’s liquer

Directions

  • Cream together eggs and sugar until pale
  • Add in the remainder of the wet ingredients and mix thoroughly
  • Sift the dry ingredients and combine with wet
  • Scoop into a lined muffin tin
  • Bake at 180C for 20-25 minutes
  • Allow to cool.
  • While the cupcakes cool, mix together the frosting
  • Using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.

Simplebutsplendid
buttermilk scones

Mom’s buttermilk scones

These are the scones my mom has made for as long as I can remember and they are pretty much flop proof. The list of ingredients are short, the method is easy and the flavour is delicious!

Let’s get cooking…

Mix cubes of butter with the flour and salt until the mixture resembles wet sand. Add sugar and mix to combine

Slowly start to add just enough buttermilk to form a soft dough. Shape into desired pieces and bake at 200C for 15-20 minutes until golden.

Swaps…

The self raising flour can easily be swapped out for gluten free self raising to make this completely gluten free.

The buttermilk can also be substituted with yoghurt mixed with 2 tablespoons of milk.

Swapping the buttermilk for coconut yoghurt mixed with 2 tablespoons of coconut milk and the butter for plant based butter substitute will make this vegan.

Mom's buttermilk scones
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Mom’s buttermilk scones

Servings

12

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 4 cups self raising flour

  • Pinch salt

  • ¾ cup caster sugar

  • 170g butter

  • 3/4 – 1 cup Buttermilk

Directions

  • Mix cubes of butter with the flour and salt until the mixture resembles wet sand
  • Add sugar and mix to combine
  • Slowly start to add buttermilk until a soft dough forms. Shape into desired pieces and bake at 200C for 15-20 minutes until golden.

Simplebutsplendid
Garlic butter brioche rolls

Brioche garlic butter rolls

On our latest visit to South Africa, we were very lucky to have a home made potjie! A Potjie is a traditional South African stew that is cooked over an open flame in a potjie kos pot which is basically a rounded cast iron pot not unlike a cauldron. My brother in law has a signature oxtail potjie that is just epic!

To go with this meal I baked up some soft buttery brioche rolls for mopping up all of the unctuous gravy! The rolls come together very easily but do need some time to rest and rise.

Let’s get cooking…

Start by combining flour, yeast and salt in a bowl. Add milk, honey, egg and butter then mix until a smooth dough forms, about 4-5 minutes. If you have one, this step is easily done in a stand mixer.

Once dough forms, cover and allow to rest from 15 minutes upwards to rise. Combine the butter filling ingredients together and set aside.

Dust a work surface with flour then roll out your dough into a large square, spread the flavoured butter all over the square and cut into 12 strips using a pizza cutter. Roll each strip into a cylinder, like a swiss roll and lay into a baking dish

Allow the rolls to rise for a further 30 minutes then bake for 18-25 minutes until golden. Serve while warm.

Brioche garlic butter rolls
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Brioche garlic butter rolls

Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 3 ¼- 3 ½ cups flour

  • 1 packet instant yeast

  • ½ tsp salt

  • 1 cup warm milk

  • 3 tblsp honey

  • 4 tblsp softened butter

  • 1 large egg

  • Garlic butter for filling

  • 6 tblsp butter

  • 3 tblsp crushed garlic

Directions

  • Combine flour, yeast and salt in a bowl. Add milk, honey, egg and butter then mix until a smooth dough forms, about 4-5 minutes. If you have one, this step is easily done in a stand mixer
  • Once dough forms, cover and allow to rest from 15 minutes upwards to rise.
  • Combine the butter filling ingredients together and set aside
  • Dust a work surface with flour then roll out your dough into a large square, spread the flavoured butter all over the square and cut into 12 strips using a pizza cutter.
  • Roll each strip into a cylinder, like a swiss roll and lay into a baking dish
  • Allow the rolls to rise for a further 30 minutes then bake for 18-25 minutes until golden. Serve while warm

Simplebutsplendid1 Comment
Strawberry hungarian tart

Strawberry hungarian tart

If you are looking for a quick and simple baking project for the weekend these Hungarian tarts are a winner. They have just the right amount of sweetness and are vegetarian.

Let’s get cooking…

Cream the butter and sugar together. Add in the cooking oil and vanilla and beat well.

Stir in the beaten egg and lastly add in the sifted flour and baking powder.

Mix everything together gently until you get a sift dough.

Divide it into thirds and spread two thirds of the dough into a greased baking tray. Top the base with softened jam and then grate over the remaining one third of the dough.

Bake at 180C for 30 minutes.

When cooked dust the top with icing sugar whilst hot. Allow to cool for 15 minutes then cut into squares.

Swap…

Use gluten free flour to make this a gluten free dish.

Strawberry hungarian tart
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Strawberry hungarian tart

Servings

6-8

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 125g butter

  • 2 tblsp vegetable oil

  • 1 egg, beaten

  • 2 tsp baking powder

  • 2 tblsp castor sugar

  • 1/2 tsp vanilla

  • 2 cups flour, I used gluten free

  • 3 tblsp strawberry jam or any other flavour

Directions

  • Cream the butter and sugar together. Add in the cooking oil and vanilla and beat well.
  • Stir in the beaten egg and lastly add in the sifted flour and baking powder.
  • Mix everything together gently until you get a sift dough.
  • Divide it into thirds and spread two thirds of the dough into a greased baking tray. Top the base with softened jam and then grate over the remaining one third of the dough.
  • Bake at 180C for 30 minutes.
  • When cooked dust the top with icing sugar whilst hot. Allow to cool for 15 minutes then cut into squares.

Simplebutsplendid
south african melktert

South African melktert

One of the most famous desserts to come out of South Africa is the milktart or more commonly known as melktert. This simple dessert is made with common store cupboard ingredients and is utterly delicious.

Let’s get cooking…

Blitz the biscuits in a food processor until fine crumbs then add butter. Place into a tart pan and press in to line the pan. Allow to set in the freezer while making the filling.

Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves. Whisk egg whites to a soft peak and set aside. Whisk egg yolks with corn starch, water and salt. When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously.

Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes. Add egg whites and whisk until combined. Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set, about 2 hours.

Swaps…

Can be made completely dairy free by using plant based milk, I find oat milk works well and dairy free condensed milk.

South African melktert
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South African melktert

Servings

8-12

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 200g rich tea biscuits

  • 150g melted butter

  • 700ml full cream milk

  • 1 tin condensed milk

  • 2 tsp vanilla extract

  • 2 eggs, separated

  • 50gm corn starch

  • 50 ml water

  • Cinnamon to decorate

Directions

  • Blitz the biscuits in a food processor until fine crumbs then add butter
  • Place into a tart pan and press in to line the pan
  • Set in the freezer while making the filling
  • Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves
  • Whisk egg whites to a soft peak and set aside
  • Whisk egg yolks with corn starch, water and salt
  • When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously
  • Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes
  • Add egg whites and whisk until combined
  • Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set.

Simplebutsplendid
guinness chocolate cake

Guinness chocolate cake

My husband is a huge fan of Guinness so for his birthday I baked him this deliciously moist gluten free Guinness chocolate cake with Bailey’s frosting.

Heading into the holidays this is the perfect weekend bake, it takes no time at all to put together and is a little boozy to warm up those cold winter nights.

If you prefer to not have uncooked alcohol in the frosting then fell free to leave it out.

Let’s get baking…

Start by mixing together all of your dry ingredients, flour, sugar, cocoa, baking soda, baking powder and salt. Set aside. Then whisk together the wet ingredients, yoghurt, oil, eggs, vanilla and beer. Slowly mix the wet ingredients into the dry and stir just to create a smooth batter, do not over mix.

Divide the batter between 2 round, buttered cake tins and bake in a preheated oven at 180C for 30 minutes until a skewer in the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack.

While the cakes cool, prepare the frosting, beat the butter and sugar until fluffy then slowly add in the Bailey’s.

When the cakes are completely cool, spread ½ the frosting on the bottom cake and place the second cake on top then ice the top of second cake. I generally like the naked look because the frosting is super sweet and can become too much if fully iced.

Guinness chocolate cake
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Guinness chocolate cake

Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 ¾ cups flour (222 g), I used gluten free

  • 2 cups sugar (400g)

  • ¾ cups cocoa powder (64g) or cacao powder

  • 2 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp salt

  • ¾ cup plain yoghurt (170g)

  • ½ flavourless vegetable oil

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 cup Guinness beer

  • Frosting

  • 150g softened butter

  • 1 ½ cups icing sugar

  • 1-2 tblsp Bailey’s

Directions

  • Start by mixing together all of your dry ingredients, flour, sugar, cocoa, baking soda, baking powder and salt. Set aside
  • Then whisk together the wet ingredients, yoghurt, oil, eggs, vanilla and beer.
  • Slowly mix the wet ingredients into the dry and stir just to create a smooth batter, do not over mix.
  • Divide the batter between 2 round, buttered cake tins and bake in a preheated oven at 180C for 30 minutes until a skewer in the centre comes out clean.
  • Remove from the oven and allow to cool completely on a cooling rack
  • While the cakes cool, prepare the frosting, beat the butter and sugar until fluffy then slowly add in the Bailey’s.
  • When the cakes are completely cool, spread ½ the frosting on the bottom cake and place the second cake on top then ice the top of second cake. I generally like the naked look because the frosting is super sweet and can become too much if fully iced.

Simplebutsplendid