Cake #5 – Concorde Gateaux

It’s been 8 months since my last cake, mainly due to overseas work commitments and other things, but I’ve decided to get back onto the Bakers Dozen list and get the remaining cakes completed. The Concorde Gateaux is #5 on the list and on paper looks to be one of the more difficult cakes as…

Cake #4 – Carrot Cake

Back to an old favourite for the fourth installment of the Bakers Dozen with a good old Carrot Cake. This recipe is similar to an old recipe of my mothers that I used to make, and does contain a lot of oil, but includes a difference with the addition of crushed pineapple. The cake was…

Cake #3 – Tres Leches (Three Milk) cake

The list now moves to the cakes which are going to require a little more work, the first of which is the Three Milk cake. The cake itself is fairly straight-forward to make, basically just a egg yolk and sugar mixture with milk, flour then with lighted up with folded in egg whites. Once baked,…

Cake #2 – Chocolate and Almond Torte

It’s been a while since I baked this one. I made it with brioche rather than pondoro. The recipe was pretty easy to follow and didn’t really have anything too complicated. Was the recipe easy to follow? – Yes Did it look like the cake pictured? – Yes Would we make it again? – Yes,…

Cake #1 – Semolina and Extra Virgin Olive Oil Cake

After a few weeks of trying to track down Vin Santo with no luck and deciding to use an standard Italian Dessert Wine as a substitute the first cake has been made. There is a significant quantity of liquid ingredients in this recipe which makes the batter quite wet, but the quantity of semolina is…