Caramel Flan

The first time I tried to make this flan, it tasted great but the middle hadn’t set. When I inverted it, it held it’s shape but as soon as we cut into it, the middle collapsed… the outer edges kept their shape. I read two recipes, one from All Recipes and one from Dulce Delight….

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…