Hartford House

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Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Cake Recipe

Christmas Panforte Recipe

Panforte Photo : Karen E Photography

Panforte
Photo : Karen E Photography

Christmas Recipe Ten
Christmas Panforte

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

A Sienna, Italian, Christmas Cake-very different from the typical English cake. More like a spicy-nutty-chocolate dense nougat. The South African Flair instead of using traditional hazelnuts and flaked almonds... think Mozambique an Cashews.

Yields: 16x20cm - 2 trays

Ingredients:

  • 280g Cashew Nuts
  • 200g Castor Sugar
  • 200g Honey
  • 30ml Water
  • 350g Candied Peel
  • 50g Cocoa Powder
  • 110g Cake Flour
  • 3ml Cinnamon Powder
  • Rice Paper

Method:

  1. Roast the nuts, de-skin if necessary.
  2. Place the sugar, honey and water into a pot and bring up to 115°C.
  3. Place the candied peel, cocoa, cake flour and cinnamon powder into a large mixing bowl.
  4. Add the sugar mixture.
  5. Grease the tin, line with rice paper and then top with panforte mix.
  6. Bake at 130°C for 5 minutes, remove slightly cool and portion into desired shapes traditionally panforte is round.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Christmas Cake with an African Twist Recipe

Christmas Fruit Cake Photo : Karen E Photography

Christmas Fruit Cake
Photo : Karen E Photography

Christmas Recipe Twelve
Christmas Cake with an African Twist

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Can be made twelve months or twelve days before-hand, pretty much the longer this cake has to stand and absorb as much brandy as possible the more richer and more intensely licentious.

Christmas Cake with an African twist together with a cream cheese frosting and Butternut Powder.

Yields: 1x30cm

Ingredients:

  • 450g salted Butter
  • 450g White Sugar
  • 12 whole Eggs
  • 15ml Golden Syrup
  • 15ml Marmalade
  • 450 g Cake Flour
  • 5ml Nutmeg
  • 5ml Cinnamon Powder
  • 500g Cake Mix
  • 100g Citrus Peel
  • 50g glace cherries
  • ½ cup desiccated Coconut
  • 100g, grated Butternut
  • 50g Almonds,flaked
  • 100g Pecan Nuts
  • 250ml Brandy

Method:

  1. Cream the butter and sugar well and then slowly start adding the eggs, one at a time.
  2. Add the syrup and marmalade to this, together with the sifted flour and spices.
  3. Add the fruit, butternut, nuts and brandy.
  4. Place this into a double greaseproof lined 30cm springform tin. For extra cake-protection cover the outside of the tin with a few layers of newspaper.
  5. Bake for one hour at 150°C and then turn down the heat to 120°C for six hours.
  6. Store in an airtight container until serving, adding extra brandy as you feel fit.

Butternut powder

Ingredients:

  • Butternut, 120g thinly peeled butternut

Method:

  1. Take a peeled butternut and continue peeling the butternut so many little butternut ribbons result.
  2. Place onto a paper-lined baking sheet and oven dry on 80°C until crisp and dry.
  3. Cool and then blend to form a powder, sieve if necessary.

Cream Cheese Icing

Yields: enough for the above Christmas cake, this amount can be halved.

Ingredients:

  • 500g Thick, good quality Cream Cheese
  • 2 cups Icing Sugar

Method:

  1. On serving, whisk cream cheese well and add sifted icing sugar, ice the cake and garnish with butternut powder.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Black Forest Cake Recipe

Black Forest Cake Photo: Jackie Cameron

Black Forest Cake
Photo: Jackie Cameron

Meringue Black Forest Cake

A sweet and textured almond-butter Meringue Black Forest Cake is another favourite. It comprises chocolate, Kirsch and coffee. I have little doubt there are as many Black Forest cake recipes as there are tree varieties in the Black Forest in Germany.

MERINGUE LAYERS

8no Egg Whites

Pinch fine Salt

Pinch Cream of Tartar

300gr White Sugar

125gr Almonds - Flaked, roasted and blended

25ml Corn flour

25ml Cake Flour

  • Pre-heat oven to 160°C
  • Trace 4 circles on greaseproof paper, each having a diameter if 22cm. Grease and flour the circles and place the paper on small oven trays
  • Combine the egg whites with the salt and beat until soft peak form
  • Add the cream of tartar and beat for 30 seconds
  • Then slowly add ¾ of the sugar, one tablespoon at a time, until the meringue is stiff
  • Mix the ground almonds, corn flour, flour and remaining sugar, and gently fold this mixture into the meringue, using a metal spoon and a figure of eight motion
  • Bake the meringue circles for about 30 minutes or until crisp on the outside
  • Remove from the oven, remove paper and cool on a cooling wrack

BUTTER CREAM

500gr White Sugar

360ml Water

16no Egg - Yolks

1kg salted Butter, soft

  • Meanwhile, beat the egg yolks until thick and pale
  • Continue beating gently and pour the sugar syrup slowly over the yolks
  • Cream the butter and add the egg mixture to this
  • Chill until a spreading consistency. Divide this mixture in half and set aside in two separate bowls - so A and B bowls of cream

MOCHA FLAVOUR

15ml x 2 Instant Coffee

10ml x 2 Cocoa Powder

15ml x 2 Water, boiling

  • Mix all the ingredients together in two separate bowls
  • Mix the one amount into a 1/3 of the one-half of butter cream (A) and set aside for later use (C). Take the other ½ of the butter cream (B) and add the other mocha flavouring and set aside for later cake icing

KIRSCH FAVOUR

30ml Kirsch Liqueur

  • Mix the Kirsch with a 1/3 of the butter cream from (A) and set aside for later use

PRALINE FLAVOUR

150gr White Sugar

80gr Almonds - Whole, with skin on

  • Melt the sugar, at the same time roast the almonds in the oven until golden and crisp
  • When the sugar is melted and the nuts while hot, combine the two and spread over baking paper
  • Allow to cool completely and the chop finely
  • Mix this with the remaining butter cream (A) and set aside for later use

PUTTING CAKE TOGETHER

  • Place a spoon of the butter icing (B) onto your serving plate. Then place a meringue round onto this to prevent moving. Top this meringue layer with the the coffee butter cream mixture (C)
  • Place a meringue round on top off this, and spread out the Kirsch butter cream
  • Place a meringue round on top off this, and spread out all the Praline butter cream
  • Finish with the last meringue round
  • Ice the cake with the coffee butter cream (B)
  • Refrigerate for 24 hours
  • Decorate with chocolate curls and flowers, serve at room temperature

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Quick Fridge Cheesecake Recipe

Fridge Cheesecake Photo: Jackie Cameron

Fridge Cheesecake
Photo: Jackie Cameron

Fridge Chessecake

I've noticed many men pass on a slice of sponge cake, but show me a man who can resist cheesecake! This probably has something to do with the marriage of its sweet and savoury flavours and the unmistakable tartness. Topped with a chunky berry coulis this makes an enticing afternoon treat.

Ingredients:

200gr Tennis Biscuits

100gr Butter, melted

Filling

500 g Cream Cheese

150 g Icing Sugar

3 Lemon – Zest (go by taste)

90 ml Lemon – Juice (go by taste)

200 ml Cream, whipped

6 g Gelatine, Powder

15 ml Water

  • Line the base of a 22cm spring form cake tin, with baking paper
  • Blend the tennis biscuits until fine and mix with the melted butter
  • Spread out evenly on the base of the cake tin. Place in the fridge to firm up
  • Whisk the cream cheese, icing sugar, lemon zest and lemon juice
  • Fold in the whipped cream and set aside
  • Sponge the gelatine powder in the water amount for 5 minutes. Heat over a double boiler - stirring continuously until all gelatine granules are dissolved. In another saucepan heat 1 cup of the already mixed up cream cheese mixture until hot. Add the gelatine mixture to this hot mixture and stir well. Allow slight cooling and then add to the rest of the cream cheese mixture slowly stirring to ensure even distribution
  • Spoon mixture into cake tin, cover and leave overnight in the fridge to set
  • Top with fresh berries or a lovely thick chunky berry coulis

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Tiramisu Cake Recipe

Tiramisu Cake Photo : Jackie Cameron

Tiramisu Cake
Photo : Jackie Cameron

Tiramisu Cake

Yields: 20cm cake round with an average height of 9cm

COFFEE AND HAZELNUT LAYER

Yield: 5mm-10mm in height base in 20 cm tin

Ingredients:

63g salted Butter

50g Brown Sugar

1 whole Egg

55g Cake Flour

8g Good quality Coffee Powder

1.3ml Baking Powder

1.3ml Cinnamon Powder

30g Sour Cream, whipped

30g Hazelnuts, roasted, peeled and roughly chopped

Sauce

78ml Espresso Coffee

25ml Kahlua

50g Castor Sugar

Method:

1) Cream the butter and sugar

2) Add the egg

3) Sift the flour, coffee powder, baking powder and cinnamon together. Add to the above mixture

4) Add the sour cream and finish with hazelnuts

5) Bake at 160˚ C for about 18 minutes or until cooked in a well greased and double-lined tin. When lining your tin ensure the paper around the side of the tin is well above the rim of the cake tin.

Sauce

6) Mix all the sauce ingredients together in a saucepan on the heat and stir until all sugar crystals are dissolved

7) When baking is complete; make skewer incisions and pour over the cake. Set aside

MASCARPONE LAYER

Ingredients

3 whole Eggs

200g Castor Sugar

50g Thick Cream,whipped

400g Mascarpone

Method

1) Cream eggs and sugar over a double boiler until light and fluffy in appearance. Cool slightly.

2) Add this to the whipped cream and mascarpone. Set aside

CHOCOLATE MOUSSE LAYER

Ingredients:

166g Dark Chocolate

4 Eggs, separated

30ml Cream

25ml Kahlua

Method

1) Melt chocolate over a double boiler

2) Allow to cool slightly and add egg yolks one by one followed by room temperature cream and Kahlua

3) Finish by folding in stiffly beaten egg whites and set aside

BISCUIT LAYER

2-3 boxes of Boudoir Biscuits

Good Quality Instant Coffee mixed within a cup of boiling water to taste

Assembling the cake

1) Top the cake base with a third of the mascarpone mixture, then dip about one box - one biscuits at a time - very quickly and lightly into the hot coffee mixture (so slight absorption occurs) and place on top of the mascarpone mixture to form a layer of biscuits (brake the biscuits if needed). Then pipe on the chocolate mousse. Top with another layer of soaked biscuits. Follow with another layer of mascarpone mixture, repeat a final biscuit and mascarpone layer. Freeze well

2) Complete the cake by surrounding it with coffee soaked biscuits and topping it with a coffee/chocolate ganache

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Sachertorte - Austrian Chocolate Cake Recipe

Sachertorte - Austrian Chocolate Cake  Photo : Jackie Cameron

Sachertorte - Austrian Chocolate Cake
Photo : Jackie Cameron

Sachertorte - Austrian Chocolate Cake

A Sachertorte is a well-loved Austrian chocolate cake. It comprises melted chocolate as opposed to cocoa powder and requires well whisked egg whites. The sponge layers are sandwiched with whipped cream and lots of apricot jam. A chocolate ganache and chocolate glaze make this another deliciously decadent delight.

SACHERTORTE

Yields: 1 Cake 20cmx 6cm

Ingredients

90g Unsalted Butter

90g White Sugar

110g good quality Dark Chocolate

5 Eggs separated

5ml Vanilla Extract

Pinch of fine Salt

80g White Sugar

90g Cake Flour, sieve

Extras

135g Apricot Jam

150g Cream, whipped

Method:

1) Cream the butter and 90g sugar until light and fluffy

2) Add melted chocolate, egg yolks and vanilla extract in small batches

3) Beat the egg whites with the salt adding the sugar slowly until soft peak is formed and the sugar granules are dissolved

4) Fold in the flour and egg white mixture alternatively into the chocolate mixture. 

5) Pour into a greased tin and lined cake tin

6) Bake at 160˚C for 45 - 55  minutes or until cooked

7) Turn out onto a cooling rack

8) When cool, cut the cake in half lengthways with a very sharp serrated knife

9) Top the one cake layer with the jam and then finish with the whipped cream amount. Sandwich the two layers together and set aside

CHOCOLATE GANACHE ICING

Ingredients:

150g Dark chocolate, chopped

150g Cream

Method

1) Heat the cream in a sauce pan

2) Pour heated cream over finely chopped chocolate and mix well until all the chocolate is melted

Place the cake onto a wire rack with a tray below. Pour this chocolate ganache over the cooled cake and spread evenly until completely covered. Allow the ganache covered cake to set in the fridge.

CHOCOLATE GLAZE

Ingredients:

150g Dark chocolate, chopped

150g Cream

50g Unsalted Butter

Method

1) Heat cream in a pot

2) Pour the heated cream over the chopped chocolate.

3) Add the butter and stir continuously until the butter is well mixed in and the mixture is lump free and smooth

Complete the cake by pouring over the glaze and spreading it over the chocolate ganache. This gives the cake a shiny finish.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Red Velvet Chocolate Cake Recipe

Red Velvet Cake Photo : Jackie Cameron

Red Velvet Cake
Photo : Jackie Cameron

Red Velvet Chocolate Cake with Cream Cheese Frosting

I was constantly reminded of the extraordinary beauty of our country. We stayed at Thonga Beach Lodge where perfect conditions allowed us to snorkel with dolphins, scuba dive and enjoy sundowners in the company of a bloat of hippos. This idyllic setting was the backdrop for Justin's birthday. Carl, the head chef, made him an extremely decadent chocolate cake which reminded me of my past birthday cake a red velvet chocolate cake with cream cheese frosting.

Yields : 26cm tin

Ingredients :

2 1/2 cups Cake Flour

1 1/2 teaspoons Baking Powder

3 Tablespoons Cocoa

3/4 cup unsalted Butter-room temperature

2 cups Castor Sugar

3 whole Eggs

1 t Vanilla Essence

A pinch fine Salt

45ml Red Food Colouring

3 T luke Warm Water

1 cup Buttermilk

1 t Bicarbonate of Soda

1 t White Vinegar

Method :

1) Preheat oven to 180˚ C

2) Butter or Grease 2 by 26cm tins

3) Sift the flour, baking powder and cocoa - set aside

4) Cream the butter and sugar amount until light and fluffy (about 15 mins)

5) Then add the eggs, one at a time, beating very well after each addition

6) Add the vanilla, salt, food colouring and the water.  Beat this well

7) Add the dry ingredients alternating with the buttermilk, and mix until well combined

8) Then mix together the bi-carb and the vinegar and add this finally to the batter

9) Bake for 25-30 minutes

10) Remove from the tin when baking is complete, allow cooling and ice

Cream Cheese Frosting

Yield: 425g of Icing  (enough for one velvet cake)

230g Smooth Cream Cheese

115g unsalted Butter

90g of Icing Sugar.

Method :

1) In an electric mixer cream together the butter and the icing sugar

2) After about 5 minutes of creaming start to add in the cream cheese, one tablespoon at a time

Mix the frosting until everything is well combined. Ice onto the cooled cake

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Chocolate Sponge Cake Recipe

Chocolate Sponge Cake Photo : Jackie Cameron

Chocolate Sponge Cake
Photo : Jackie Cameron

From an early age, my sister and I would whip up a chocolate sponge cake  when craving a little sweetness. This recipe has been made more times  than anyone can remember. The page is yellow with age and the words  splattered with ingredients but it doesn’t matter because we girls know  the recipe by heart.

Chocolate Sponge Cake

Yields : One small cake of 22cm

Ingredients :

½ cup Margarine

1 ½ cup Sugar

3 medium Eggs

1 t Vanilla Essence

1 ½ cup Cake Flour

2 T Cocoa Powder

2 t Baking Powder

¾ cup Milk

*Creamy Cocoa/Milk Icing

15 ml salted Butter

400g Icing Sugar

30 g Cocoa Powder

90 ml full cream Milk

Method :

1) Cream the margarine and the sugar until light in colour

2) Add the eggs one at a time to ensure complete whisking and then vanilla essence

3) Add the dry ingredients alternatively with the milk amount.  (If you were making a vanilla, orange or coffee cake you would remove the two tablespoons of cocoa and add two extra tablespoons of cake flour.)

4) Once everything is added and incorporated put your electric beater on high and allow non –stop whisking for five minutes

5) Divide mixture in half and pour into two greased oven pans and bake at 180˚C for 15-20 minutes

Icing

6) Whisk the soft butter and slowly start adding the icing sugar so to ensure all butter lumps are worked through the icing sugar.  Continue slowly adding the rest of the icing sugar and the cocoa powder alternatively with the milk to the butter mixture.

7) Ice the cake when cooled and serve

Please post your comments and any food-related questions below

I look forward to hearing from you

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Orange Citrus Cake

Orange Citrus Cake Photo : Jackie Cameron

Orange Citrus Cake
Photo : Jackie Cameron

Orange Citrus Cake

Yields: 24cm Cake

Ingredients:

500 ml Flour

10 ml Salt

10 ml Baking Powder

125 g Melted Butter

1 ½ cup Sugar

4 Large Eggs

2 Medium Oranges - zest (chef's note: either use a zester to remove coloured and perfumed outer rind or finely grate this off)

250 ml Full Cream Milk

Syrup

300 ml freshly squeezed Orange Juice

30 ml Butter

250 ml Sugar

Method:

1) Line a round tin of about 24 cm in diameter with greaseproof paper (chef’s note: To prevent the cake from sticking to the tin, also a very acidic cake often reacts with the tin and lastly to prevent the mixture from oozing out of the tin) and set aside.

2) Set oven to 180̊C

3) Whisk the eggs, orange zest and sugar in a mixing bowl until light and fluffy

4) Add melted butter

5) Sieve the dry ingredients and add to the above mixture alternatively with the milk amount

6) Place mixture into an already prepared baking tin.Bake for about 40 minutes or until the centre of the cake is cooked

Syrup

7) While the cake is cooking make the syrup

8) Place all the syrup ingredients into a sauce pan and bring to the boil (stirring continuosly).

9) Once the cake is cooked take a skewer and prick over the entire surface of the cake 10) Make sure the syrup is hot and pour over the cake.The trick is to make certain that all the syrup goes into the cake.

11) At this stage the cake can be served and garnished with; for example, icing sugar, grated chocolate, fresh fruit, cream and cocoa powder

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713