Louise Cakes

Having a search through my baking books for something to experiment with this week, I came across a book that we have in stock in the shop - Ladies, a Plate, based on traditional New Zealand bakery recipes. There are lots of fabulous recipes, some versions of our classics, as well as those born and baked in New Zealand.

Whilst I was flicking through, I came across a baked slice called a ‘Louise Cake’. My search was over; that’s the one! How could I not bake my namesake cake!  Plus, shortcake, raspberry, meringue and coconut all in one, sounds good to me. I did make a few tweaks to the recipe, but the overall cake itself is the same.

As I’m on a pre-wedding/wedding dress diet for the new year and I’m being extra good, I passed up on the taste-testing and my Swan Yard colleagues were my guinea pigs. Their verdict was ‘flipping tasty’… Excellent!

What we use and how we do it!

For the Shortcake

• 70g Netherend Dairy slightly salted butter
• 110g caster sugar
• 2 medium, organic, free-range egg yolks
• 150g Shipton Mill organic self-raising flour
• 1tbsp lemon juice
• 1tsp Neilsen Massey vanilla extract

For the Raspberry Filling

• Tiptree ‘Tiny Tip’ raspberry preserve

For the Coconut Meringue

• 2 medium, organic, free-range egg whites
• 140g caster sugar
• 55g desiccated coconut

• Preheat your oven to 180C, and line a 13″ x 8″ baking tin, or similar with greaseproof paper.
• Add the butter and sugars to a large mixing bowl, and either by hand or an electric whisk, cream the ingredients together. This is easier if the butter is softened but mixing.
• Separate the egg yolks, and keep the whites aside for the meringue topping.
• Add the egg yolks, vanilla extract and lemon juice to the creamed mixture, and blend all the ingredients together.
• Add the flour, and fold into the dough mixture, using a wooden spoon or large spatula.
• Tip the dough into the lined baking tray and with your fingertips press the dough down so there is an even coverage.
• Bake the shortcake dough in the oven for 15 minutes.
• Whilst the shortcake is baking, prepare the meringue topping.
• In a large, clean and grease-free bowl, whisk the separated egg whites until they are frothy, yet firm.
• Fold in the caster sugar, then continue to whisk the meringue, until it reaches a glossy-white, stiff consistency. Rub a little pinch of the mixture between two fingers, it should be smooth, and you shouldn’t be able to feel the grainy caster sugar. Whisk a little longer if the mixture is coarse, but be careful not to over whisk.
• Fold in the desiccated coconut.
• When the shortcake is baked, remove the base from the oven, and spread a layer of raspberry preserve over the warm shortcake.
• Drop large spoonfuls of the coconut meringue mixture over the preserve layer, and gently smooth and spread out the mixture with the back of the spoon.
• Return the baking tin to the oven, and bake for a further 15-20 minutes, or until the meringue is crisp and lightly coloured.
• Remove from the oven and allow the cake to cool before removing from the tin. When completely cool, slice the Louise cake and enjoy with a perfectly brewed Earl Grey.

Enjoy experimenting!

L x

Chocolate Chip Cookies

We’re just over a week into January and 2012, and I’ve stuck to my New Year’s Resolutions. I must admit that since getting back into the shop and baking last week, it’s been tough going, but I’ve stuck to them. We’re getting married in October, and that’s the only incentive I need to keep to them. So, my plan is to create lots of lovely new baked goodies, torture myself with the smell, and then blog them here just for you Guys. It really is a tough job, but someone has to do it!

Those of us who have not made a promise to give up cake for New Year, are coming along at the beginning of February for our second taste test panel. To make sure that our guinea pigs have new goodies to try out, I’m experimenting with new flavours, tastes and textures. Some of the recipes have extra components, and over the next couple of weeks, I’ll be posting up these recipes (alas not the cupcake recipes they’re a secret until they hit the bakery shelves).

This morning when I arrived at the shop, I had an urge to make cookie dough. Ben & Jerry’s Cookie Dough ice-cream used to be my downfall, so much so I had to stop buying it. This recipe is very quick and easy to put together, and within 20-30 minutes you can have home-baked cookies without any hassle. They’re great out of the oven still warm and beat any off-the-shelf cookies, hands down!

You will have to wait until the spring to see what we have created with the cookie dough, but in the meantime here’s the recipe for chocolate chip cookies.

What we use and how we do it!

• 150g Netherend Dairy slightly salted butter
• 60g dark soft brown sugar
• 60g light soft brown sugar
• 300g Shipton Mill organic Plain Flour
• 1tsp baking powder
• 1tsp Neilsen Massey vanilla extract
• 1 medium organic, free-range egg
• 100g dark chocolate chips

• Preheat your oven to 180C, and line a flat baking tray with greaseproof paper.
• Add the butter and sugars to a large mixing bowl, and either by hand or an electric whisk, cream the ingredients together. This is easier if the butter is softened but mixing.
• Add the egg and vanilla extract, to the creamed mixture, and blend all the ingredients together.
• Add half the flour, and fold into the dough mixture, using a wooden spoon or large spatula.
• Add the chocolate chips to the ingredients and mix in well.
• Mix in the remaining flour. This maybe easier to do by hand ensuring everything is combined.
• Roll the dough into 1 inch diameter balls, place on the baking tray, and flatten using the palm of your hand.
• Alternatively, you can roll the dough into a large sausage, wrap it in clingfilm and place in the fridge to chill for 30 minuntes. When you are ready, take the dough from the fridge, cut off slices approximately 1cm thick and place on the baking tray.
• Bake the cookies for 10-12 minutes, or until they are just starting to brown.
• Remove from the oven and allow to cool on a wire rack. Serve warm with a steaming mug of fresh coffee or a good cuppa!

Enjoy and good luck with those New Year’s Resolutions!

L x