Nazzy’s Vanilla Cake Recipe

Happy New Year everyone!

It’s been a long time since I’ve posted, and I apologise for my lack of content. While I have not taken a break from baking and sharing on Instagram and Facebook, I did need a bit of a break from blogging. After a lot of reflection, I am back, and I hope to make nazzybaker.com bigger and better this year.

With so much to look forward to, I thought I would share my first bake of 2019 with you all.

This cake was made for my dad, who is a massive fan of a cuppa tea and a slice of plain vanilla cake in the afternoon after work. On my recent trip to Queensland, Dad asked if I would bake a plain cake for for him.

I found a few recipe ideas, rummaging through a few ancient cook books. With so many great recipes, I took notes on ingredients I liked. How often do you see a recipe that calls for butter and oil?? I added that to my list of things to try, and at the end of this exercise, let’s just say that I was on a mission in mums kitchen, to make the best tasting cake ever.

This is the recipe I used:

Ingredients:

370g Plain Flour

370g Caster Sugar

4 tsp Baking Powder

1/4 tsp Bicarbonate of Soda

1/2 tsp Salt

230g Butter softened

1 tbsp Vanilla Extract

295 ml Whole Milk

90 ml Vegetable Oil

3 Large Eggs

Method:

1) Cream the butter and caster sugar using an electric mixer until light and fluffy.

2) Whisk together the wet ingredients in a separate bowl.

3) Add the whisked wet ingredients to the creamed butter and sugar slowly while mixing on medium speed until combined. Note: adding the wet ingredients too quickly may result in curdling.

4) Sift the dry ingredients into the mixture, and continue to mix until a batter forms and all the ingredients are well mixed. Try not to over mix your cake batter.

5) Pour the batter into a cake pan and bake in a preheated oven at 150 degrees Celsius, till cooked and golden brown. The low temperature of the oven will allow the cake to cook slower, and rise more evenly.

*** Nazzy Baker’s top tip:

Lining the outside of your cake pan with damp paper towels and clean damp tea towels, and then baking your cake, will result in a more even and moist cake due to the slowed cooking process and the steam generated from the damp towels.

I hope you have enjoyed this post, and that you have a go at making this cake for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

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Nazzy Baker’s blood orange and turmeric cake

Tumeric powder (Haldi), is a spice that has been a staple in many Indian homes for hundreds of years. While I can’t speak for all, I know that my family definitely takes its health benefits for granted. We’re more concerned about the colour and flavour it brings to our curries. Had I known that turmeric lattes would be a ‘thing’ when I was in primary school, maybe I wouldn’t have tried so hard to hide my curried potato sandwiches from my friends. Yes, carb on carb… absolutely heavenly!

The idea of adding turmeric to a cake or dessert toyed with my mind for days. I wondered how much I could add to a recipe to bring out the colour, but not to overpower the cake. I wasn’t sure which form of turmeric to use, powdered or fresh? A colleague of mine told me of a delicious Lebanese turmeric cake her mum often makes. Seeing someone talk so fondly about their mums cooking sparks all sorts of emotions in me. I only hope that one day, my girls will speak of the food I prepare for them the same way. Upon hearing of her mums delicacy, I decided I would take the risk and experiment with the versatile spice.

I was visiting my mother in law one afternoon, and as I do every time I go over, I raided her pantry and fruit bowl. She is one woman that has a knack for picking up the most unique ingredients and just giving them a try. Shopping in her pantry is bliss for an experimental baker like myself. I happened to find a tray of fresh turmeric, and some ripe blood oranges in her fruit bowl. Not sure how the flavour combination would go, I decided to take a gamble, and boy am I happy that I did!

My house smelt wonderfully citrusy as the cake was baking, and the cake…. well lets just say, that it was most certainly a winner! Try making it yourself, and let me know how you go! Here’s how I did it:

Nazzy Bakers blood orange and turmeric bundt cake:

Ingredients: (you can half the recipe for a smaller cake tin)

2 cups softened butter (not margarine)

3 cups caster sugar

8 eggs lightly beaten

2 cups plain flour

2 cups self raising flour

Juice of 1 blood orange

1 blood orange cut into small pieces

2 blood oranges cut into thin slices

1 tsp of grated fresh tumeric

Glaze:

1 1/2 cups icing sugar

1/2 cup blood orange juice

Method:

  1. Warm the milk, and add the grated turmeric to it. Let it soak.
  2. Line the greased baking tin with thinly sliced oranges.
  3. Cream the butter and sugar until fluffy and pale.
  4. Add the eggs in slowly, mixing between additions.
  5. Add the blood orange juice and mix well until combined.
  6. Fold the sifted flours through the wet ingredients until combined.
  7. Next, add in the turmeric infused milk, and the grated turmeric pieces and mix them in to the batter.
  8. Pour the batter over the lined baking tin, scattering the orange pieces through the mixture haphazardly.
  9. Bake the cake in a preheated oven at 180 degrees Celsius, until the cake is browned and cooked through.
  10. Make the glaze by mixing the icing sugar and the orange juice.
  11. Once the cake is cooled, drizzle over the glaze, and serve with a cup of tea.

A massive shout out to the man behind the lens, for his time and patience! You’re the best ❤️

I hope you have enjoyed this post, and that you have a go at making this cake for your loved ones! If you would like to collaborate with me, or, if you would like me to test other flavour combinations, feel free to contact me. Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

Nazzy Bakers 1hr edible gift idea:

To those of you that follow me on Instagram, you would know that these cookies had a “parenting moment” attached to them. The caption on my Insta story being – “wait till you hear the story behind these cookies” 😂 Well, here it is:

Last week Sunday, I braided miss L’s hair to make it easier for her to manage at her schools swimming carnival. I thought that I had done an amazing job, and felt pretty great about it till I received a message from her teacher on Monday afternoon saying that little miss had managed to get a comb stuck in her hair. 

Why? Why would she have needed to comb her hair? I would have done that? How bad is it really? I’m sure I can fix this! These were just some of the thoughts that went through my mind on the 45 minute bus ride home. ( yes I am a bit of a panic button)!

I get to my stop, and spot my husband waiting patiently for me to check the damage. I ran to the car only to find madam fast asleep with a big blue comb twisted beyond reason into the front of her curly thick hair. I tried in a panic to undo it, quickly coming to the realisation that there was no way in heck that this was going to come out without scissors. I cut the comb off, and much to my relief, she only lost about an inch off the bottom of her already layered fringe. 

This could have been so much worse though. Her teacher had spent a phenomenal amount of time after the swimming carnival to try to remove the comb, and untangled it the best she could.

I can only imagine how frustrating this must have been for her, especially after a day at the carnival and managing so many kids. In her message, the teacher apologised that she couldn’t get the comb out as if she was to blame. My heart instantly felt gratitude towards her and every other teacher out there that work tirelessly, going above and beyond for our kids ❤️

I decided that I would send something special in to school the next day to show my appreciation! Miss L got onto making a “Thank You” card for her teacher, while I got onto making these cookies. 

1 hour from start to finish, #hereshowididit:

1) I started out by making a shortbread cookie dough


2) I rolled the dough and cut out some heart shapes


3) I baked my cookies at 180 degrees Celsius until they were slightly brown and cooked


4) Once cooked, I allowed the cookies to cool, and started rolling out some marbled fondant that I had made and stored a few days prior. 

(Marbling technique used in previous blog post: https://nazzybaker.com/2016/09/29/nazzy-bakers-navy-and-ivory-marbled-cookies/)

5) Once rolled, I used the same cutter to cut heart shapes out of the fondant.


6) Once cut, I brushed each fondant heart with sugar glue and stuck each heart to a cookie.


7) I decided to add a personalised message using my cookie lettering embosser. To add a bit of bling in the usual Nazzy Baker way, I added a touch of gold leaf to each cookie 😍


8) I packaged the cookies into self adhesive cellophane bags, and then into a pretty gift box.


9) Voila! An edible gift made in an hour! 


I hope you have enjoyed this post:)

For behind the scenes baking stories, follow me on Instagram and Facebook ✌🏽

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx