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.

No-bake Mango Cheesecake

Tonight’s dessert is a delicious no-bake mango cheesecake. We originally got this recipe from the label of a Nestle condensed milk tin, and have been making it for decades. It is a no- bake cheesecake, which is simple to make and creamy to eat.

To make this cheesecake, you will need:

1/2 of a 250g packet Arnotts Chocolate Ripple Biscuits

50g melted butter

500g cream cheese

395g can condensed milk

425g can mango slices in syrup, drained

Juice of 1 lemon

2 tablespoons gelatine

Hot water

 Line the base and sides of a 9” springform pan with baking paper. Leave the cream cheese out of the fridge to soften. 

Crush the biscuits until fine either in a food processor or using the end of a rolling pin.

Melt the butter, then pour it over the biscuit crumbs and mix well. Press the biscuit crumb mixture over the base of the springform pan and refrigerate while you make the filling. 

Cut the cream cheese into small cubes. Put the cubed cream cheese into a bowl and, using a hand mixer or stand mixer, mix the cream cheese until smooth. 

Pour the condensed milk into the cream cheese and mix until well combined. Puree the mango slices in a blender or food processor, and mix the puree through the cream cheese mixture. Mix the gelatine with just enough hot water to liquify it, then mix it and the lemon juice through the cream cheese mixture. 

Pour the cream cheese mixture over the chilled biscuit base, then return the cheesecake to the fridge to set (4 hours or overnight).

Unclip the springform tin and slice the cheesecake to serve. You can serve the cheesecake with cream or icecream, and you can decorate it with extra fruit.

TWD - Cocoa-Cranberry Linzer Tart

 This week’s Tuesdays with Dorie recipe is Cocoa-Cranberry Linzer Tart. A soft nutty chocolate pastry encases a cranberry and raspberry fruit filling.

I was pleased to have frozen cranberries to use for this recipe, as cranberries are very hard to get here. 

In the filling, I used youngberry jam as I didn’t have any raspberry jam, and it worked well. 

Because the pastry was very soft, you had to work with it quickly before it “unchills”. Even then, my top disc of pastry didn’t behave, but I got there in the end.

This tart smelled divine as it baked, and tasted absolutely delicious.it is a great festive or anytime dessert.

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 - Double Pear Picnic Pie

This week’s Tuesdays with Dorie recipe is Double Pear Picnic Pie. It is so called because it contains both fresh pear slices (Beurre Bosc in my case) and dried pears.

I halved the recipe, used Greek yoghurt instead of sour cream in the pastry, and not possessing either apricot jam or marmalade (the nasties had gotten into the latter in the fridge), I used pear and ginger jam in the filling, which also made up for the fact that I hadn’t bothered using crystallised ginger (an optional ingredient) in the filling.

This pie was scrumptious - I loved the crunch of the pastry from the sugar sprinkled on top. I have more of the “sour cream” (yoghurt) pastry in the freezer, so I can easily make this again.

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

TWD - Blueberry Biscuits

This week’s Tuesdays with Dorie recipe is Blueberry Biscuits. These delicious scones contain yoghurt and juicy blueberries.

I brushed the tops of my scones with milk as well as sprinkling them with sugar to make the tops golden brown.

These scones are truly scrumptious served fresh out of the oven and slathered with butter.

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 - Lemon Meringue Layer Cake

This week’s Tuesdays with Dorie recipe is Lemon Meringue Layer Cake. This delicious lemony cake has four components, none of which is hard to make. The hardest part is assembly.

First up, you make the cake. It is a lemon cake, not too dense, but not too light. I reduced the recipe by half and made a single 6” cake which I sliced in half (or maybe 2/3 and 1/3 😆) for the layers.

While the cake is baking, you make a simple syrup from lemon juice and sugar, which is brushed liberally over the cake while it us still hot.

Next, you make a lemon cream, which is chilled in the fridge while the cake cools.

Finally, you make a lemon buttercream. Assembly of the cake involves sandwiching the lemon cream between the two cake laters, then freezing the cake for 15 minutes to set the lemon cream.

Finally, the whole thing is smothered in buttercream and topped with a thin layer of lemon cream.

 You have to chill the cake for 3 hours to set it - then voila! Slice and enjoy.

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

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.

TWD - Tarte Tatin

 This week’s Tuesday with Dorie recipe is Tarte Tatin. Dorie makes this version with tart dough rather than puff pastry.

This dessert was tasty, but I found that the caramel made the pastry a bit soggy by the time I came to eat it. I think that puff pastry holds up better.

It is very hot weather here, so working with pastry is challenging.

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

TWD - Apple Galette

This week’s Tuesdays with Dorie recipe is Apple Galette. This simple free form fruit tart is the epitome of delicious. 

A flaky, crispy galette dough encases delicious sliced apples sitting on a bed of apple sauce. The apples are glazed with honey post- bake.

I didn’t make my own apple sauce - I just used the jarred variety. I used Granny Smith apples in the filling.

I really enjoyed this scrumptious tart - the pastry was lighter and crispier than apple pie dough, and was the perfect vehicle for the juicy sliced apples.

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

TWD - Fig and Goats Cheese Tart

This week’s Tuesday with Dorie recipe is Fig and Goat’s Cheese Tart.

You can see there are no figs here - I used one of the alternative fruits suggested by Dorie, pears, as figs are not in season here. I did find imported figs - but 6 figs were going to cost $31!!

This tart comprises a short crust tart shell filled with a goats cheese and yoghurt filling, topped with baked diced pears and fresh diced vinegarised pears.

The filling is delicious and quite versatile - sans the salt and pepper, it would go well with sweet fillings too.

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

TWD - Alsatian-Style Blueberry Tart

This week’s Tuesday with Dorie recipe is Alsation-Style Blueberry Tart. A shortcrust pastry shell houses blueberries and a creamy custard.

It’s as delicious as it sounds. To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

TWD - Strawberry-Rhubarb Squares

This week’s Tuesday with Dorie recipe is Strawberry-Rhubarb Squares. It’s summer in the US, so this recipe is a great way to showcase summer fruit. It’s winter here, so I am enjoying summer vicariously through baking.

 This is a delicious cake which has a high proportion of fruit to cake. The fruit is not sugared so its tartness contrasts with the sweet honey and buttermilk cake.

I found the batter challenging to spread over the recommended 9” pan - it is only a thin layer and it takes quite a bit of work to make it cover the pan.

This cake was delicious served with a dollop of Greek yoghurt.

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

TWD - Breakfast-In-Rome Lemon Cake

 This week’s Tuesday with Dorie recipe is Breakfast-In-Rome Lemon Cake. Dorie developed this recipe to produce a cake which mimicked a cake she ate daily as a treat in Rome.

The cake is a lemon sponge made with oil instead of butter. Dorie’s beloved version was completely plain, but she suggests adding berries in summer. I added blackberries to my cake.

Dorie suggests that this cake be served with just a dusting of icing sugar. However, as it is nearly Easter, I adorned my cake with a lemon glaze and mini Easter eggs.

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

TWD - Mulled-Butter Apple Pie

 This week’s Tuesday with Dorie recipe is Mulled Butter Apple Pie, so called because spiced browned butter is poured over the apples before baking.

The pastry for this pie was devine - buttery, flaky, golden and melt in the mouth.

I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).

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

TWD - Pecan-Cranberry Loaf

This week’s Tuesday with Dorie recipe is Pecan-Cranberry Loaf. This lovely, easy to make cake is full of pecans and cranberries. As it us an olive oil based cake, it is also quite moist.

 

It is absolutely delicious on its own, but would also be good spread with butter, or topped with a citrus glaze.

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

TWD - The Everything Cake

This week’s Tuesday with Dorie recipe is The Everything Cake. The cake gets its moniker because its basic sponge batter can be left as is or paired with a multitude of flavours.
 

I chose to add frozen blueberries and blackberries to my cake, as well as rubbing some lime zest into the sugar. I am not sure if it was due to the berries, but my cake took nearly an hour to bake, double the time quoted in the recipe.

This cake is super easy to make, but super delicious. I think the addition of juicy berries was a great option, as it added colour and texture to the cake.

I ate a generous slice paired with Greek yoghurt and a cuppa. Yum!

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

TWD - Szarlotka

 This week’s Tuesday with Dorie recipe is Szarlotka, or Polish Apple Cake.

This cake contains over a kilo of apples, as well as raisins. The same dough is used for the base and the top.

It is a massive cake, but if you love cooked apple, it is delicious.

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

TWD - Banana Breakfast Squares

This week’s recipe for Tuesday with Dorie is Banana Breakfast Squares.

Like it says on the tin, these squares contain bananas. They also contain coffee, pecans, dates and flax seeds.

I only made a half recipe and still ended up with a lot of squares. They taste good, and freeze well - win, win.

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