Cream Cheese Strawberry Cake
Ingredients: 200g butter, softened - 1½ cups sugar - 8 oz cream cheese - 2 eggs - 1 tsp vanilla - 2½ cups flour - 2 tsp baking powder - 1 tsp baking soda - ½ tsp salt - 1 cup yogurt - 1½ cups chopped strawberries
Preparation
Preheat oven to 180°C / 350°F. Grease and flour your cake pan and set aside.
Cream the butter, cream cheese and sugar together with an electric mixer.
Add the eggs, one at a time, followed by vanilla and beat.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the cream cheese mixture, beating just until combined.
Add yogurt, mixing well to incorporate. Fold in the strawberries.
Transfer batter to the prepared pan, spreading evenly with a spatula. Bake for 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
Remove pans to rack, and let cool for 10 minutes. Invert cake onto serving plate and allow to cool completely before slicing.
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Chestnut Banana Bread
There's nothing like the smell of baking to get me in the festive spirit!
Ingredients: 2 cups flour - 1 tsp baking soda - 1 tsp baking powder - ¼ tsp salt - ½ cup unsalted butter - ¾ cup brown sugar - 3 eggs - 1 tsp vanilla - 3 small mashed ripe bananas - 3 tbsp chestnut cream - ¼ cup milk
Directions: 1.Preheat oven to 180°C / 350°F. Grease a 9×5-inch loaf pan.
2.In a large bowl combine flour, baking soda, and salt. Set aside.
3.Beat butter and sugar until creamy. Add eggs and vanilla, continue beating about 3 minutes.
4.Add bananas followed by chestnut cream and beat until combined.
5. Gradually add dry ingredients; flour, baking soda, baking powder and salt.
6.Beat in milk. Pour batter into pan and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
7.Allow bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.
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Caramel Chocolate Tart
For the base: 32 chocolate biscuits, crumbled - 50g butter, melted
For the filling: 150g semi-sweet chocolate chips - 2 cups heavy cream - 3 tbsp sugar - 2 tbsp caramel sauce - ½ tsp salt - 25g corn flour - 1/3 cup milk
Directions: 1-To make the base Pulse biscuits and butter In a food processor until you have a moist sandy mixture. Press biscuits into a tart tin and refrigerate for 3 hours.
2-To make the filling: In a saucepan, on low-medium heat, pour the chocolate chips and the cream and stir until the chocolate melts. Add sugar, caramel and salt. Stir to well combine.
3-In a small bowl, whisk corn flour and milk together and, off the heat, add to the chocolate mixture and mix. Return sauce over low heat and keep stirring 5-7 minutes or until sauce thickens. Leave to cool 15 minutes.
4-Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.
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