TWD - Berry Yogurt Cake

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Berry Yogurt Cake. How good is this cake! It’s my definition of an anytime cake.

 This cake is a classic French yoghurt cake, jazzed up with berries - in my case, blueberries and blackberries. There is also lemon zest in the batter, which riffs well with berries.

You could have iced the cake with an icing sugar glaze, but Dorie invited us to glaze it with jam or nothing at all. I like the shine from a jam glaze, so I used a little apricot jam warmed in the microwave with a splosh of water to glaze my cake.

This cake is so good - easy and quick to make (no mixer required), and super juicy and tasty. You can mix it up with different berries and fruits, or leave them out altogether, and ice it, glaze it or not - the ultimate LBD of cakes.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD  website.

TWD - Gemma Cakes

 This week’s Tuesday with Dorie (Dorie’s Everyday Cakes) recipe is Gemma Cakes. The recipe for these little cakes was created by Dorie for her oldest granddaughter’s first birthday, hence the name.

There are chunks of strawberry in the white chocolate, vanilla and rose flavoured batter, as Gemma loves strawberries.

The cakes are decorated by dipping them in melted white chocolate mixed with a little olive oil, and topped with sugar sprinkles. I used tiny little flowers that make the collection of cakes look like a garden, and unicorn sprinkles.

Here’s a peek inside:

These cakes are just so pretty - they epitomise what I love. They also taste good, and you can mix up the choice of berries that you use, or not use them at all.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Apricot and Pistachio-Olive Oil Cake

This week’s Tuesday with Dorie recipe is Apricot and Pistachio-Olive Oil Cake. This cake mixes chopped dried apricots and pistachios through a cake batter flavoured with black tea, orange zest and olive oil.

The cake is cut in half and filled with apricot jam, and topped with more apricot jam and chopped pistachios.

 This cake is delicious served with Greek yoghurt.

To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Maybe This, Maybe That Ham and Cheese Loaf

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Maybe This, Maybe That Ham and Cheese Loaf.

This savoury cake contains ham, three cheeses (mozarella, parmesan and in my case, Gouda), roasted capsicum, thyme and chives.

It is rather tasty. I much preferred it cold to warm.

To see what everyone else made this week and what they thought of  it, visit the LYL section of the  TWD website.

TWD - Banana Cappuccino Cake

This week’s Tuesdays with Dorie (Dorie’s Everyday Cakes) recipe is Banana Cappuccino Cake. Dorie created those cake as a riff on banana bread, combining the flavours of things that grow together -  bananas, coffee and coconut.

When I read the recipe, my initial thoughts were that these ingredients are pretty wild together. Bananas and coconut I could understand, but with coffee? 

My fears were unfounded - this is a beautiful cake. Bananas and coffee is not something I’d be drawn to normally, but it just works in this cake.

To flavour the cream cheese icing, I used coffee essence, as I only had instant coffee rather than espresso powder, and I knew it would not dissolve.

This cake is delicious - if you are not a fan of banana cakes, the other flavours in this one really balance out the banana flavour.

To see what everyone else made this week, visit the LYL section of the TWD website. 

TWD - Mix-It-Up Citrus Loaf Cake

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Mix-It-Up Citrus Loaf Cake. It is do called because you can use any combination of citrus fruits that takes your fancy.

I used grapefruit and orange, as that is what I had to hand. Both juice and zest are used in this cake. The cake contains olive oil as the fat component, but you can also use a mix of oil and butter. 

The cake can be optionally glazed with marmalade, which I of course did - I love a sticky, shiny cake.

 This cake may not be a looker, but I absolutely loved it. The outside is crisp and caramelised, the inside is soft and moist and citrussy - count me in. Definitely a make again cake.

To see all the other citrus cakes made by this group, visit the LYL section of the TWD website. 

TWD - Pears, Nuts and Rye, Oh My

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Pear, Nuts and Rye, Oh My. This cake, as the name suggests, contains pears, hazelnuts (both as meal and chopped) and rye flour.

This comforting cake also contains brown sugar and spelt flour, giving it an earthy flavour. The top of the cake is also drizzled with honey before baking.

After the cake cools, you can sprinkle it with icing sugar to make it look pretty.

As suggested by Dorie, I served this cake with Greek yoghurt and honey - delicious.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Baked-in-a-skillet Gingerbread

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Baked-in-a-skillet Gingerbread. I didn’t have a skillet, so I used an 8” pie dish instead, and only made a half recipe. It contains both ground and crystallised ginger.

 Even a half recipe made a large cake. This one was ok, but I didn’t love it. I probably won’t repeat it.

To see what everyone else made this week and their thoughts, visit the LYL section of the TWD website.

TWD - Pistachio -Matcha Financiers

 This week’s Tuesdays with Dorie (Baking with Dorie) recipe is Pistachio-Matcha Financiers. These are little bite-sized morsels flavoured and coloured with - you guessed it - pistachio and matcha.

These financiers contain both plain flour and wheat flour, as well as ground pistachios. Once baked and cooled, the financiers are glazed with white chocolate.

These are little morsels of heaven- I ate two the day they were made.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Custardy Apple and Kale Cake

 

This week’s Tuesdays with Dorie recipe is Custardy Apple Kale Cake. It is a hybrid sweet-savoury cake, and as Dorie says, is like an omelette but more elegant.

The cake contains apples, kale, cheese, eggs, flour and salt and pepper. I may have been a little skeptical (cue savoury muffins -yuk), but this cake is delicious.

I kept half and gave half to the neighbours. My half made a delicious lunch with boiled egg and tomato over a few days.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Fall Harvest Cake

This week’s Tuesdays with Dorie recipe, from Dorie’s Anytime Cakes, is Fall Harvest Cake.   As the name suggests, it is choc-o-block full of fruits and nuts.

Although the seasons are topsy turvy here, I was easily able to obtain grapes for the top of the cake, which sat along side the sliced apple and chopped nuts. The inside of the cake is full of dried fruit (dried pears and “mixed fruit” for me). I used pear and lavender jam for the glaze on top (needs must!).

 This cake was soft, moist and delicious, and not too sweet. To quote Kim, “it’s a keeper”. 

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Cocoa Swirled Pumpkin Bundt

 This week is a special edition of Tuesdays with Dorie to celebrate the release of Dorie’s new book, Dorie’s Anytime Cakes. 

We baked Dorie’s Cocoa-Swirled Pumpkin Bundt to mark the occasion.

This cake, flavoured with pumpkin puree and a mixture of spices, contains a hidden swirl of cocoa and chocolate.

Unfortunately, my swirl was so hidden that it could not be seen other than on the outer crust:

This is a soft, light cake, which I found improved the next day.

To see some more Cocoa-Swirled Pumpkin Bundts, visit the LYL section of the TWD website.

TWD - Devil’s Food Party Cake

This week’s Tuesday with Dorie recipe is Devil’s Food Party Cake. It’s a delicious, rich double layer chocolate cake filled and covered with decadent chocolate fudge policy.

I decided to bake my cake in heart shaped tins - because why not? They are super pretty.

Look at those rich fudgy layers! I decorated my cake with fresh raspberries for a pop of colour and tang.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Berry Ricotta Cake

Recently, I had some ricotta and frozen berries to use up, so what better way to do so than in a cake!

I topped my slice of cake with some Greek yoghurt - delicious, especially when the cake is still just warm.

The recipe for this Berry Ricotta Cake comes from Woolworths Fresh Ideas magazine. If  you are interested in making it, here is the recipe:

TWD - A Big Banana Cake

This week’s Tuesdays with Dorie recipe is A Big Banana Cake. The original is a three layer banana cake containing allspice and Greek Yoghurt, topped and filled with biscoff cream cheese frosting.

I didn’t have an immediate use for a big banana cake, so I made a half recipe and turned it into 12 cupcakes instead.

I made a third of the frosting recipe which was more than enough to frost the 12 cupcakes.

The highlight for me was the biscoff cream cheese frosting - it’s so good.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Adam Liaw’s Lemon and Ricotta Cake

This week, I made Adam Liaw’s Lemon and Ricotta Cake recipe.
 

This light lemony cake doubles as a dessert with icecream or custard.

I enjoyed this cake heated slightly just on its own with a cuppa.

Look at the texture - lush! It comes from the ricotta and olive oil in the cake.

This recipe is a “keeper”.

TWD - Morning Bundt Cake

This week’s Tuesday with Dorie recipe is Morning Bundt Cake. It is so called because it contains lots of breakfast ingredients - muesli, yoghurt, orange juice, dried fruit and nuts.

This recipe makes quite a large cake, but it’s big and beautiful. The hot cake is brushed with a citrus juice syrup, which emphasises the orange flavour from the orange chunks and zest in the cake.

I really enjoyed this cake - much more than I thought I would. The tea towel my cake is a displayed on was a gift from a friend’s New Zealnd trip and it is beautiful.

To see what everyone else made this week, visit the LYL section of the TWD website.