No-Bake Banana Custard Sponge Pie

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No-Bake Banana Custard Sponge Pie
A clever use of ready-made sponge slices, home made custard and bananas to make a yummy pie that doesn't need any baking.
No-Bake Banana Custard Sponge Pie
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
No-Bake Banana Custard Sponge Pie
Instructions
  1. First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
  2. Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
  3. Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
  4. When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
  5. In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
  6. Spread jam on the sponge cake base and sides.
  7. Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
  8. With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
  9. Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
  10. Chill for 6 hours in the fridge, preferably over night.
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Simple Microwave Mocha Cake

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Simple Microwave Mocha Cake
A quick and easy microwavable cake with the rich taste of coffee. The use of oat and wheat bran makes this a healthier and earthier cake. Skip the delicious creamy cheese icing if you want to be slightly less indulgent. Delicious, simple and 'relatively' good for you. Brilliant.
Simple Microwave Mocha Cake
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cake:
  • 2 eggs
  • 1.5 tbsp oat bran
  • 1.5 tbsp wheat bran
  • 4-4 tbsp of cream cheese
  • 1 tsp instant coffee dissolved in 1hot water
  • 1 tbsp sugar
  • 1/3 tsp baking soda
  • 1/2 tsp cinnamon
Cream:
  • 80 grams of cream cheese
  • 4 tbsp milk
  • 2/3 tsp instant coffee dissolved in a spoon of milk
  • sugar to taste
  • 1/4 tsp vanilla
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cake:
  • 2 eggs
  • 1.5 tbsp oat bran
  • 1.5 tbsp wheat bran
  • 4-4 tbsp of cream cheese
  • 1 tsp instant coffee dissolved in 1hot water
  • 1 tbsp sugar
  • 1/3 tsp baking soda
  • 1/2 tsp cinnamon
Cream:
  • 80 grams of cream cheese
  • 4 tbsp milk
  • 2/3 tsp instant coffee dissolved in a spoon of milk
  • sugar to taste
  • 1/4 tsp vanilla
Simple Microwave Mocha Cake
Instructions
Cake
  1. Mix all the cake ingredients into a thick batter.
  2. Put in silicone moulds and the microwave for 5 minutes at a power of 850W
  3. Remove and cool.
Cream:
  1. Mix all the ingredients for the cream until smooth.
  2. Use cream to coat each cake. Dust with cinnamon.
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Winter Brownie with Cream Cheese Icing

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Winter Brownie with Cream Cheese Icing
Cream cheese icing isn't just for carrot cake! This gooey chocolate brownie is layered and filled with a rich cream cheese filling which is also used as a delicious creamy icing. A brilliant cake or a luscious dessert. Decorate with your choice of berries or chocolate to make it even more enticing.
Winter Brownie with Cream Cheese Icing
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Winter Brownie with Cream Cheese Icing
Instructions
Brownie:
  1. Preheat oven to 180 degrees.
  2. In a water bath, melt butter and chocolate. Once the butter and chocolate melts together, remove the mixture from heat and let cool.
  3. In a separate bowl, beat eggs with sugar for 3 minutes, until the mixture is white and foamy.
  4. Add the egg mixture to the cooled butter and chocolate mixture
  5. Stir until well combined.
  6. Sift flour and baking powder into this mixture with the and gently stir - only up to the moment the flour ceases to be visible.
  7. Pour into baking tins (should make up to 3 short cakes in 18cm baking tins) and bake for about 20 minutes. Make sure interior stays moist - don't overbake.
Filling/Icing:
  1. Whisk cream cheese with powdered sugar until well combined.
  2. Whisk cream until stiff peaks form.
  3. Mix the cheese mixture into the cream, gently whisking on low speed, until smooth.
  4. Stack the cakes on each other with a layer of cream in the middle.
  5. Cover the cake with the remainder of the cream.
  6. Refrigerate for 7-10 hours.
  7. Before serving you can decorate with berries, chocolate or a topping of your choice.
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Egg-free Chocolate Cake with Strawberries & Cream

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Egg-free Chocolate Cake with Strawberries & Cream
Egg-free Chocolate Cake with Strawberries & Cream
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Cake:
  • 3 cups flour
  • 1 cup sugar
  • cup ½cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups of boiling water
  • 0.5 cup vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp vanilla extract
Cream:
  • 300 ml heavy cream at least 35%
  • 200 g strawberries
  • 0.25 cup sugar
  • 1 tbsp balsamic vinegar
  • 0.5 vanilla bean
Chocolate ganache:
  • 200 g dark chocolate a mixture of 75% and 50%
  • 100 ml cream
Decoration:
  • 100 g strawberries
  • 50 ml cream
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Cake:
  • 3 cups flour
  • 1 cup sugar
  • cup ½cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups of boiling water
  • 0.5 cup vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp vanilla extract
Cream:
  • 300 ml heavy cream at least 35%
  • 200 g strawberries
  • 0.25 cup sugar
  • 1 tbsp balsamic vinegar
  • 0.5 vanilla bean
Chocolate ganache:
  • 200 g dark chocolate a mixture of 75% and 50%
  • 100 ml cream
Decoration:
  • 100 g strawberries
  • 50 ml cream
Egg-free Chocolate Cake with Strawberries & Cream
Instructions
  1. Preheat oven to 180C.
  2. Line the bottom of a 20cm spring form tin with baking paper, grease the sides with butter.
Cakes:
  1. Mix the dry ingredients: sift flour, cocoa, baking powder, sugar and salt into a bowl.
  2. In a separate bowl, mix wet ingredients: boiling water, vegetable oil, vinegar, vanilla extract.
  3. Pour the second mixture into the first and stir. Don't overmix, only for as long as it takes for the dry ingredients to become wet. Batter will be lumpy.
  4. Pour the batter into the prepared spring form pan. Bake in the middle of the oven for about 50 minutes or until a toothpick without sticking of the dough.
  5. Remove the finished cake from the oven. Leave on counter for 15 minutes. Then remove the sides of the tin and flip the cake onto a cooling rack. Place a heavy plate on the top of the cake and allow it to cool.
  6. Cut horizontally into 3 equally sized cake 'slices'.
Note
  1. The quality of the resulting cakes are quite unlike traditional homogeneous and springy sponge cake. They are more dense and yet soft and moist.The resulting, separate cake 'slices' should be separated from each other by pieces of baking paper and leave to cool. Carefully - sponge cake is very delicate and breaks easily!!!
  2. While cakes cool, make cream.
Cream:
  1. Chop the strawberries into small pieces.
  2. Slice the vanilla pod lengthways and scrape the seeds with a knife.
  3. Place the strawberries, sugar, vanilla seeds and balsamic vinegar in a saucepan, bring to a boil and cook over low heat until until the mixture thickens. Cool. Strawberries in balsamic vinegar can be prepared in advance.
  4. Whisk the cream (I used a mixer and it took me to whisk about 8 minutes at high speed). Gently stir in cooled strawberries in balsamic vinegar.
Assembly:
  1. To assemble the cake, cover the two bottom cake layer with cream. Send cake in the refrigerator for about 30 minutes.
  2. Meanwhile, make the ganache.
  3. Once cakes with cream have set, stack them on top of each other and cover with ganache.
Ganache:
  1. Place the chocolate and cream in a bowl and melt in the microwave. If both of these ingredients at room temperature, this should take about 30-40 seconds on full power. You can melt the chocolate in a boiler if you prefer. Mix the melted chocolate with the cream to produce a smooth mixture.
  2. Save a little ganache for decoration. With the rest, cool slightly and spread evenly over top and sides of cake.
  3. Add the ganache set aside to the additional 50ml of cream and decorate the cake with the help of a piping bag.
  4. Finish with strawberries on top.
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Flourless Chocolate Hazelnut Cake

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Flourless Chocolate Hazelnut Cake
This moist, flourless cake is made with walnut meal and has a rich, nutty, chocolate taste. It is then slathered with a silky, whipped chocolate ganache. Indulgent and completely gluten free!
Flourless Chocolate Hazelnut Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Flourless Chocolate Hazelnut Cake
Instructions
Cake:
  1. Over a double boiler, melt the chocolate and then allow to cool slightly.
  2. While chocolate is cooling, mix the butter and sugar until creamy in a mixer.
  3. Gradually add the chocolate to butter and sugar while continue to mix.
  4. Add the eggs and vanilla and continue mixing until all well combined.
  5. Once combined, gradually add the walnut meal until the mix becomes a dough
  6. Place into a spring form baking tin and bake for an hour at a temperature of 150 degrees Celsius.
  7. The cake should rise considerably but quickly settles. It should be moist inside and covered with a hard crispy crust.
  8. As the he top of the cake is uneven, turn it over for better presentation.
Ganache:
  1. Over a double boiler, melt chocolate in cream, add vanilla, and allow to cool. Chill in the fridge if possible.
  2. Whisk the cold ganache until soft and use to cover cake.
Recipe Notes

You can substitute almond meal if walnut meal is not available.

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