Ingredients:

• Plain flour 200gms
• Corn flour 3 tbsp
• Baking powder 2tsp
• Baking soda 1/2tsp
• Eggs 2
• Butter 225 gms
• Sugar 200 gms
• Milk 2 tbsp

Method:

• Combine all the ingredients.
• Beat for 2-4 minutes.
• Pour in a greased baking tin.
• Bake in a 200 degree preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.
• Ready to serve

Ingredients:

• 600g potatoes , quartered if large
• ½ tsp cumin seeds
• 2 spring onions , finely chopped
• 1 red chilli , deseeded and finely chopped
• 2 tbsp chopped coriander
• 1 egg , beaten
• 100g cooked leftover salmon fish , flaked into large pieces
  plain flour , for coating
• 25g butter and 1 tbsp sunflower oil

Method:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan.
• When soft, drain the potatoes, return to the saucepan,
  add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well.
• When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon.
• Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil.
• Fry the cakes for about 2 mins each side until golden.
• Serve with the mango chutney and some salad leaves.

Ingerdients:

• 2 1/2 cups All purpose flour
• 3/4 cup

non-alkaline/non-Dutched cocoa powder

• 1 tablespoon baking powder (look for non-aluminum type)
• 3/4 teaspoon fine grain sea salt
• 1/2 cup barely melted unsalted butter (or coconut oil)
• 1 cup real maple syrup, room temperature
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup coconut milk, room temp
• 8 ounces good-quality bittersweet chocolate finely chopped

Method:

• Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8×8 square cake pan (I’ve also had success using a 9×9 pan, just adjust your baking time).
• Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
• In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk.
• Pour the maple syrup mixture over the flour mixture and stir until barely combined.
• Add the chocolate and stir until everything comes together and is no longer dusty looking – avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 – 40 minutes.
• This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked – the toothpick doesn’t quite come out clean when testing.
• If you are going to use it for a layer cake – then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan.
• Serve with Cream.

Ingredients:

• 3 cups sifted cake flour (sift before measuring)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1 pound powdered sugar
• 4 egg yolks, well beaten
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 4 egg whites, well beaten .

Frosting:

• 1 cup sugar
• 1/2 cup light corn syrup
• 3 tablespoons water
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 cups grated coconut

Method:

• Cake:Measure the sifted cake flour into a bowl.
• Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
• Add the beaten egg yolks and beat well.
• Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently.
• Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Makes three 8-inch layers.

Frosting:

• Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler.
• Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla.
• Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Ingredients:

• 1/2 cup chopped pecans, divided
• 1/3 cup raisins
• 1/4 cup sifted powdered sugar
• 1/4 cup margarine or butter, softened 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• One package of 8 refrigerated breadsticks
• Vanilla Glaze (recipe below)

Method:

• Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla.
• Unroll breadsticks, but do not separate. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise then seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly and shape into a circle on ungreased baking sheet. Seal ends.
• Bake in 350° oven 20 to 22 minutes or until golden. Cool slightly.
• Drizzle coffee cake with Vanilla Glaze.
• Sprinkle with remaining nuts and serve warm. Coffee cake recipe makes about 8 servings.

Vanilla Glaze:

• In a small mixing bowl combine 1/2 cup sifted confectioners’ sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over coffee cake.
• More Coffee Cake Recipes