Sour Cherry Lamingtons

It’s Australia Day today, and we are fortunate enough to have an abundance of cherries in stores, due to cherry season, and the Lunar New Year.

Chinese people value cherries, as their red colour symbolises prosperity and good fortune, and their round shape symbolises perfection and eternity.

Walking through Costco, I stumbled upon boxes and boxes of the fruit, and decided to buy some. Inspiration struck, and I decided to make Lamingtons with a twist, to celebrate Australia Day.

While I didn’t use any of the cherries in my recipe, they were the source of my inspiration. Instead, we shared them with the family, while reflecting on how fortunate we are to live in such an amazing country!

The recipe is, as follows:

Ingredients:

50g plain flour

50g self-raising flour

50g cornflour

4 large eggs

150g caster sugar

4 tsp sour Cherry essence

500g icing sugar

100ml water

Desiccated coconut

Method:

 

1. Preheat your oven to 150 degrees Celsius.

2. Grease and line an 8 inch square pan.

3. Sift the flours three times until well aerated.

4. Using an electric mixer, beat the eggs and caster sugar together until light, fluffy and triple in size.

5. While continuing to beat, add in the essence and combine.

6. Next add in the flour mixture and fold through with a metal spoon, ensuring that the air in the mixture doesn’t deflate.

8. Pour the batter into the prepared baking tray, and bake until cooked through.

9. Line a cooling rack with a sheet of baking paper, and turn the cake out into it, to allow it to cool.

10. Start making the icing, by sifting the icing sugar and mixing the water and essence into it. If the mixture is too runny, add extra sifted icing sugar. The mixture should be thin enough to coat the sides of the cake, but not make the cake soggy.

11. Cut the cake into small squares. I measured 3cm cubes, and ended up with 49 Lamingtons.

12. Once cut, coat each cube of cake with the icing mixture, and then roll them in the coconut.

13. Serve the Lamingtons once they have dried slightly, or, store them in an airtight container.

I hope you have enjoyed this post, and that you have a go at making these Lamingtons 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


Chinese Almond Cookies

I admire so many things about the Asian cultures, people and their food. I especially love that I get to share in a bit of the culture by living in multicultural Western Sydney. The hustle and bustle of the marketplace, people calling out for you to try their fresh produce, families enjoying freshly made meals, teaching their children about their roots, just fills me with joy!

I wanted to try making something traditional to celebrate Chinese New Year 2019. If you frequent Asian grocery stores like I do, there’s a good chance that you will have seen these cookies before. Some of you may have even had these as treats growing up. The soft, crumbly, almond flavoured delicacies are truly amazing, especially paired with a cup of tea! The great thing about them is, you can have them any time of the year…

Give them a go, with my version of the traditional recipe, below.

Ingredients:

1 cup Almond Meal

2 cups Plain flour

1 cup cubed Butter

1 cup caster sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp almond extract

Method:

1) Cream together the butter and sugar.

2) Add in the flour, almond meal, baking powder, baking soda, salt and almond extract and combine to form a dough.

3) Chill the dough in the fridge for an hour at least.

4) Roll the dough into balls, place them on a greased and lined baking tray, and flatten them slightly with your palm.

5) Give each cookie a slight egg wash, and place one piece of sliced almond in the centre of each.

6) Bake the cookies in a pre- heated oven at 180 degrees Celsius until golden brown.

** the cookies will be soft, but will harden slightly as they cool. Don’t be impatient, leave them on the tray to cool completely before packaging the cookies.

I hope you have enjoyed this post, and that you have a go at making these cookies 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


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


Salted Caramel Choc Chip Cookies

If you are looking for a quick and easy recipe for cookies, to satisfy your 3:30itis cravings, you’ve got to try Lulu’s and Lailai’s Salted Caramel Choc Chip Cookie recipe.

Ingredients:

125g softened butter

1/2 cup of white sugar

1/2 cup of soft brown sugar

1 beaten egg

1 tsp salted caramel essence

1/4 tsp salt

1 3/4 cup of self raising flour

200g chocolate chips

Method:

1) Cream the sugars and butter in a large bowl with an electric mixer.

2) Add in the beaten egg, salted caramel essence and salt and beat till combined.

3) Add in the flour and mix till incorporated into the creamed mixture.

4) Using a wooden spoon, mix in the chocolate chips.

5) Roll a teaspoon full of mixture between your palms into a ball and place on a greased and lined baking sheet.

6) Bake in the oven at 180 degrees Celsius until golden brown.

7) Serve warm or cold with a glass of milk or with tea or coffee.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

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

xx NaZzYbAkEr xx