Easy peasy lemon squeezy cake

Around 10 years or so ago, my mother in law gave me this awesome recipe and I used to make it all the time. Then for some reason I stopped making it, no idea why. Then last week, Ro asked me for the recipe and I decided why not make it myself.

It definitely stood the test of time and is one of my favourite recipes of all times.

But dont take my word for it, try it for yourself.

The easiest yummiest cake recipe ever!
Prep Time
5 mins
Cook Time
30 mins
 
Course: Dessert
Keyword: baking, cake, lemon
Author: Gina
Ingredients
Cake
  • 1 box vanilla cake mix
  • 1 packet vanilla pudding
  • 4 large eggs
  • ¾ cup oil
  • ¾ cup water
Icing
  • 1 cup icing sugar
  • 4 tablespoons lemon juice
Instructions
Cake
  1. Preheat the oven to 180°C and prepare a square or oblong baking dish

  2. Mix all the ingredients together until the batter is smooth

  3. Pour the batter into the prepare dish and bake for approximately 30 minutes or until a toothpick comes out clean

  4. Remove from the oven and using the toothpick, poke small holes all through the top of the cake

Icing
  1. Immediately after you take the cake from the oven, mix together the icing sugar and lemon juice until smooth.

  2. While the cake is still hot, pour the icing over the cake.

  3. Wait while the icing sinks into the cake and the cake cools before serving

Recipe Notes

The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.

 

 

An alternative to vanilla and lemon is chocolate and orange.  Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).

Apple Fritter Loaf

I’m part of a Facebook group, called Friday Night. A group of men and woman who share recipes for Shabbat dinner and beyond.

When a good recipe is found, it spreads like wildfire. And the photos and posts that abound this week are all of a really yummy looking dessert, Apple Fritter Loaf.

So whats a girl to do? Jump on the bandwagon of course!

Apple fritter loafs
One with icing for the kids and I, and one without for Paul.
Apple Fritter Loaf
Prep Time
20 mins
Cook Time
50 mins
 

I Frankenstein-ed this recipe together from a half dozen recipes I googled and found on the Friday Night Facebook group.

Course: Breakfast, Dessert
Keyword: apple fritter, cake, dessert
Author: Gina
Ingredients
Apple Mixture
  • 4 apples, peeled and sliced into small chunks (I used green apples, you can use any you like)
  • 3 tablespoons sugar (I used coconut sugar to try be a bit diabetic friendly)
  • 1 tablespoon cinnamon
Cake/Loaf
  • 3 cups flour
  • 2 teaspoons baking powder
  • cup sugar (used coconut sugar)
  • ½ cup butter, softened (use margarine if you want parve)
  • 3 eggs
  • splash vanilla
  • cup milk (use almond or similar for parve)
Cinnamon Sugar
  • ½ cup sugar
  • 1 tablespoon cinnamon
Icing
  • 1 cup icing sugar
  • 1-3 tablespoons milk (almond milk for parve)
Instructions
  1. Preheat the oven to 180°C and prepare 2 loaf pans.

Apple Mixture
  1. Peel and dice apples and toss with sugar and cinnamon and set aside.

Cake/Loaf
  1. Add flour, baking powder, sugar and mix

  2. Add butter, eggs, vanilla and milk. Mix well. The batter will be quite runny.

Cinnamon Sugar
  1. Mix the sugar and cinnamon together and set aside.

Make the cake
  1. Pour a quarter of the batter into each of the loaf pans.

  2. Place a quarter of the apple mixture into the pan.

  3. Sprinkle a quarter of the cinnamon sugar over the apples n each pan.

  4. Pour the remaining batter evenly over the apple and cinnamon layer.

  5. Place the remaining apple and cinnamon sugar mixes over the batter.

  6. Bake for 45-50 minutes.

Icing
  1. While the loaves are baking, mix the icing sugar and milk.

  2. The thicker you want the icing, the less milk you add.

  3. Drizzle the icing over the loaves once they have cooled for 10-15 minutes

Banana Bread

I mentioned on Instagram and Facebook that I always buy bananas when I want to ripen avocado pears. And that we very seldom actually eat the bananas. Which inevitably results in banana bread.

Avos and bananas in a bowl

Here is my foolproof recipe.

Banana Bread
Prep Time
10 mins
Cook Time
45 mins
 
Course: Breakfast, Dessert, Side Dish
Keyword: banana, cake
Author: Gina
Ingredients
  • 3-6 ripe or over ripe bananas
  • 2 cups flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • pinch salt
  • 3 eggs
  • ½ cup oil or melted butter
  • chocolate chips (no amount, just go wild)
Instructions
  1. Heat oven to 180°C and prepare 1 large or 2 small loaf pans. I have also made these as cupcakes.

  2. Peal and mash the bananas.

  3. Add the rest of the ingredients and mix until just combined.

  4. Scoop batter into pans.

  5. Bake for 45 minutes. If making cupcakes 20 minutes should do.

Death by Sugar

Last week, Faith asked if we can bake a cake, we decided on chocolate and earlier this week I found a really great, one bowl, recipe that worked a treat.

Now, when it comes to icing/frosting the cake, we usually just do a simple icing sugar and water drizzle, but I had just bought a rather large bag of mini marshmallow and I got a bee in my bonnet about making a marshmallow frosting.

I searched online and couldn’t find a simple recipe so I asked The Cupcake Lady, Angel, if she had any ideas, and she pointed me to a pretty simple recipe that came out great.

So, without further ado, here are both recipes…

chocolate cake with marshmallow frosting
One Bowl Chocolate Cake
Prep Time
20 mins
Cook Time
30 mins
 
Course: Dessert
Keyword: cake, chocolate
Author: Gina
Ingredients
  • 2 cups sugar (I used brown)
  • 1 ¾ cups flour
  • ¾ cup cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Instructions
  1. Preheat oven to 175C

  2. Prepare 2 9 inch round pans or 1 12 inch round pan (which is what I did)

  3. In a large bowl, mix together all the dry ingredients

  4. Add wet ingredients except the boiling water and mix well

  5. Once all ingredients have come together. add the boiling water and continue mixing until well combined

  6. Pour into prepared pans and bake for 30 – 35 minutes or until a toothpick comes out clean.

  7. Remove from oven and allow to cool for 10 minutes or so and then remove from cake tin to cool completely

Recipe Notes

This recipe was adapted from All Recipes One Bowl Chocolate Cake III

cake with slice cut out
Marshmallow Frosting
Prep Time
45 mins
 
Course: Dessert
Keyword: frosting, icing, marshmallow
Author: Gina
Ingredients
  • 1.25 cups sugar (I used brown sugar)
  • 1/2 cup water
  • 1 egg white
  • 18 large marshmallows (I used 180 mini marshmallows)
Instructions
  1. Boil the sugar and water together until they reach 112C or, if you dont have a candy thermometer, a small drop of the syrup forms a soft ball in ice water

  2. Remove from heat

  3. Break up the marshmallows, if you are using large ones, and add them to the syrup, dont stir

  4. Leave to melt for a few minutes

  5. While waiting for the marshmallows to melt, beat the egg white until stiff peaks form

  6. Add the syrup and marshmallows to the egg white and beat well until it is all combined to a spreadable consistency

  7. Mine was runny but if yours is not spreadable add a few drops of water at a time until its right

  8. Spread over your cake or cupcakes

Recipe Notes

Recipe taken from Happy Money Saver – Great Grandmother’s Marshmallow Frosting

Thanksgiving and Pie

We were invited for a thanksgiving shabbat this week by American born friends in our neighbourhood. I asked what I could bring and was offered sides or dessert. I chose dessert!

Pie!! I mean who doesn’t love pie?

While apple pie is traditional, our hostess is allergic to apples, so I made two pies. One apple pie and one pear pie. Win win right?

Apple (or pear) pie
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

A traditional and simple apple pie recipe.

Course: Dessert
Cuisine: American
Servings: 8
Author: Gina
Ingredients
  • 1 packet frozen pastry dough
Filling
  • 8 apples (or pears), granny smith apples preferable
  • splash lemon juice
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • pinch salt
  • 2 tablespoons flour
  • 1 egg for brushing the pastry
Instructions
  1. Peel and slice the apples (or pears) into small chunks.

  2. Place apples, lemon juice, sugars, cinnamon, salt and flour in a bowl and toss with your hands until all the fruit is covered.

  3. Cover bowl of fruit with plastic wrap and set aside for an hour or more.

  4. Take your frozen pastry dough out and let it defrost until it is manageable but still cool, I left mine in the fridge for 1 hour and it was ready when the fruit was ready.

  5. When you are ready to assemble the pie, turn your oven on to 180C.

  6. Once fruit is ready, take your dough and roll out a piece big enough to cover the bottom and sides of your pie dish.

  7. Place the pastry inside the dish and push the sides up a bit so they stick to the dish.

  8. Take your fruit and layer it into the pie dish, making sure the entire bottom is covered. Keep layering the fruit until in reaches the top of the dough up the sides of the dish.

  9. There will be some liquid left in the bowl, pour no more than 3/4 of a cup of this liquid over the top of the fruit before covering the pie with more dough.

  10. Roll out more dough and either place a full round piece on top of the pie or cut into strips and create a lattice top. You can also roll out the dough and cut shapes with cookie cutters, then create a patter with the shapes.

  11. If you place a full piece on top, cut a few slits into the dough to allow steam to escape.

  12. Brush the pastry dough with a bit of beaten egg.

  13. Once the pie is ready, place in the oven at 180C for about 30 minutes.

  14. Keep an eye on the pie and if you see the edges starting to burn you can cover them with a bit of foil molded to fit the pie dish.

  15. The pie is ready when the pastry is brown and the fruit is bubbling around the edges of the pastry.

  16. Allow to cool down before slicing. Serve with whipped cream or ice cream.

Recipe Notes

Recipe adapted from Inspired Taste

 

Cheesecake and Berry Weekend

I’ve been craving cheesecake for over a week and even though I bought all the ingredients last week I only managed to make it this week.

It was so easy and delicious.

Easy Cheesecake with Berry Reduction
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 


Course: Dessert
Ingredients
Crust
  • 1 packet plain biscuits, Petit Bur or Tennis Biscuits
  • 1/4 cup sugar
  • 1/3 cup melted margerine
  • 1 pinch salt
Filling
  • 2 packages cream cheese
  • 2 large eggs
  • 2/3 cup sugar
  • 1 splash vanilla essence
Toppinb
  • 1 package mixed berries or berries of choice
  • 3 tablespoons sugar
  • 1 tablespoon thickening agent (corn starch)
  • 1/4 cup water
Instructions
Crust
  1. Using a food processor (or a plastic bag and a rolling pin), break up the biscuits until they are a medium to fine powder, bigger bits are ok too.

  2. Add the sugar, salt and margarine and mix well.

  3. Prepare a round springform or pie dish and press the crumb mixture into the base, pressing it slightly up the sides.

  4. Set aside.

Filling
  1. With a hand mixer, mix the cream cheese, eggs, sugar and vanilla until smooth.

  2. Gently pour the mixture over the crumb base.

  3. Bake in a 180C oven for 30 minutes.

  4. Remove from oven and allow to cool before adding the berry topping.

Topping
  1. While the cake is baking, add the berries, water, sugar and thickener to a pot on your stove.

  2. Mix well and bring to a rapid boil.

  3. Drop the temperature to a simmer and allow the berries to reduce by 1/3.

  4. Allow the berries to cool before pouring over the top of the cooled cheese cake.

Recipe Notes

Recipe adapted from King Arthur Flour Easy Cheesecake

A taste of autumn.

After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.

What better way to spend a cold morning than baking?

I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used. 

Apple crumble was a go!

Hot Apple Crumble
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 


Course: Dessert
Author: Gina
Ingredients
  • 4 apples, peeled, cored and diced into 2cm chunks (I used Granny Smiths, you can use any type though)
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons water
  • 1 cup flour
  • 4 tablespoons sugar
  • 1/4 cup butter or marge
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180C.

  2. Place the diced apple, first lot of sugar and cinnamon, and the water into a pot.

  3. Bring to the boil while stirring and then drop to a low simmer.

  4. Keep stirring until the apples have softened.

  5. Place apples and any syrup into a pie dish.

  6. To make the crumble, using your hands, mix the flour, remaining sugar, butter, and cinnamon until the mixture looks like bread crumbs.

  7. Pour the flour mixture over the apples in an even layer.

  8. Bake the pie for about 30 min.

  9. Serve hot with ice cream and custard.

Got yogurt?

We did.

1.5L of Greek style yogurt.

Before it went bad I decided to look up a few recipes to use it up.

Two that stuck out were Snickerdoodle Cake and Frozen Yogurt Bark.

Both turned out delicious!

Snickerdoodle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 


Course: Dessert
Author: Gina
Ingredients
  • 2 tbsp cinnamon
  • 6 tbsp granulated sugar
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup Greek style labour
Instructions
  1. Preheat oven to 180C and prepare 2 loaf pans.

  2. In a small bowl mix most of the cinnamon and 6 tablespoons of sugar together and set aside.

  3. In another bowl mix together flour, baking powder, salt and 1 teaspoon cinnamon and set aside.

  4. In your electric mixer (or a large bowl), cream the butter, sugar and oil on medium speed for about 1 minute.

  5. Add the eggs and mix.

  6. Add the vanilla and yogurt and mix until just combined.

  7. Add in the flour mixture and stir by hand until just combined.

  8. Scoop a 6th of the batter into each loaf tin, sprinkle a thick layer of cinnamon sugar over the batter, repeat 2 more times, ending with a cinnamon sugar layer.

  9. Bake for about 40-45 minutes.

  10. Remove from oven and allow to cool before removing from the tins.

  11. Serve warm with a little butter spread on.

Recipe Notes

Adapted from Betty Crocker

 

Frozen Yogurt Bark
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Got some Greek style yogurt left over? This is a really quick and easy way to use it up.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 2 cups Greek Style Yogurt
  • 2 tbsp honey You can add more or less depending on your taste
  • 1/2 cup fillings/toppings of your choice raisins, craisins, nuts, marshmallows, frozen berries, fresh fruit
  • 1/2 cup strawberry jam heated until runny
Instructions
  1. Mix the yogurt and the honey until well combined.

  2. Add in any fillings you want.

  3. Line a baking sheet with wax paper or tin foil.

  4. Pour the yogurt onto the baking sheet. Thickness depends on you.

  5. Add desired toppings.

  6. Drizzle the strawberry jam over the top.

  7. Freeze for no less than 4 hours.

  8. Remove from freezer and break into pieces.

  9. Store in a sealed container in the freezer.

A taste of childhood

The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.

Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.

Coconut ice!

I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!

Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!

Traditional Coconut Ice
Prep Time
15 mins
Total Time
15 mins
 

Super sweet, super sticky, coconut treats.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 1 tin condensed milk
  • 500 g icing sugar
  • 400 g desiccated coconut
  • 3 drops red food colouring you can use any colour you like and even add flavouring if you want
Instructions
  1. Pour the condensed milk into a large bowl.

  2. Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.

  3. Keep mixing. The mixture will be very stiff. Keep going.

  4. Line a square or rectangular, deep sided dish with baking paper.

  5. Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.

  6. Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.

  7. Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.

  8. Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.

  9. Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.

  10. Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.

Recipe Notes

You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.

 

Yes, another recipe.

A while back I bought sour cream and since it was on special I bought 5 pots. Then I only used one. 

Since the sour cream was about to reach its expiry date (can sour cream really expire? Does it just get more sour?) I asked around for recipes to use up the last 4 pots.

I used one pot to make a creamy nutmeg pasta sauce the other night and then last night I used another pot to make these quick and really delicious scones.

Scones my wife made

 

Sour Cream Scones
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast, Side Dish, Snack
Servings: 6
Author: Gina
Ingredients
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 envelope baking powder (about 3 teaspoons)
  • 200 ml sour cream
  • 6 tablespoons water approx/as needed
Instructions
  1. Preheat oven to 200C.

  2. Mix together all the dry ingredients.

  3. Add the sour cream and start mixing it in.

  4. The mixture will start to look like bread crumbs.

  5. Add water, a tablespoon at a time, until the dough starts to come together.

  6. Use your hands to kneed the dough into a ball. The dough will be quite sticky.

  7. Coating your hands in flour, take small handfuls of the dough and form balls.

  8. Place on a baking tray and flatten slightly.

  9. Bake at 200C for about 15 minutes.

  10. Allow to cool slightly before breaking them open and slathering butter, jam and cream over them.

Recipe Notes

Adapted from AllRecipes here.