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EVERYBODY - Your favourite cake ....

post #1 of 31
12/1/09 at 2:09am
Thread Starter 
Recipe! Which is it? I'm a newbie to both baking & decorating and so I stick with my basic white sponge/choc cake icon_redface.gif - I will attempt to make the top 3 answers that come back!

Come on folks - help me out ! thumbs_up.gif
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post #2 of 31
12/1/09 at 3:10am
I love this orange and almond cake:

Flourless Orange and Almond Cake (dairy/gluten free)
Makes one 9inch round cake or one 8inch square cake

2-3 oranges (with unwaxed, unblemished skin as the whole fruit is used)
8 eggs
420g caster sugar
1 teaspoon baking powder
420g ground almonds

1. Scrub the oranges well and leave them whole. Put them in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 hour until the oranges are very soft.

2. Grease the tin and line the base and sides with a collar of baking paper that extends 2cm (3/4inch) above the top of the tin.

3. Drain the oranges well, then put back in the saucepan and leave until cool enough to handle. Cut each orange into quarters, remove the seeds, then puree (skin and all) in a blender or food processor.

4. Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and 420g of the orange puree. Leave for 20 minutes and preheat the oven to 180degreesC (350degrees F).

5. Pour into the tin and bake for 1 hour and 30 minutes until golden brown and a skewer poked into the centre comes out clean. Cool completely in the tin.

Will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Happy baking
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #3 of 31
12/2/09 at 1:16am
Thread Starter 
Thank you for this Sugar, can't understand how this is not getting many posts/replies? Looks like yours is the one! icon_smile.gif
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post #4 of 31
12/2/09 at 2:39am
You're welcome Meg.
Happy to help.
icon_smile.gif
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #5 of 31
12/2/09 at 2:45am
I am a newcomer to cake making, but the one i love is chocolate fudge cake.
found some lovely recipes, and even the parents in llaw cant get enough of it!
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post #6 of 31
12/2/09 at 2:56am
Thread Starter 
Quote:
Originally Posted by CharlieBrown0210

I am a newcomer to cake making, but the one i love is chocolate fudge cake.
found some lovely recipes, and even the parents in llaw cant get enough of it!



Come on Charlie brown, please share! icon_biggrin.gif post a link to the recipe - my family love choc F.cake, don't know why I've never tried to make it!
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post #7 of 31
12/2/09 at 9:08am
its one from a cook book i have, ill post it later for you as im a tied up with kids atm......

i dont mean to blow my own trumpet but.......its the only chocolate fudge cake I have eaten that I like!
Its not too heavy on you and is nice and light icon_smile.gif
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post #8 of 31
12/2/09 at 9:11am
Chocolate cake to die for: Google "double chocolate cake" it will be top of the list on Epicurious . com. To. Die. For.
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post #9 of 31
12/3/09 at 6:19pm
I agree with Jamie - the double chocolate layer cake - it is a fantastic chocolatey mess of greatness!
I have also heard the white whisper cake from the cake bible is awesome but I haven't tried it yet....
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post #10 of 31
12/3/09 at 6:30pm
MY favorite, texture/consistency/versatility-wise is kakeladi's WASC. You can pretty much make it into anything (Macsmom and several other very talented CCers have gone above and beyond posting a whole compilation of variations on the WASC for different flavors), and it absolutely never ever EVER fails for me. Obviously, different bakers have different experiences with the same recipes ... but I swear by the WASC and RARELY use any other recipe base now for a cake.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #11 of 31
12/3/09 at 9:13pm
honestly, my favorite cake is the recipe on the back of some of the wilton pans (it was on the giant cupcake and on the 3D ice cream cone pans).

that paired with raspberry sleeve filling covered in chocolate ganache.... oh. my. god.
"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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post #12 of 31
12/3/09 at 9:24pm
it doesn't matter how old i am but i just love Confetti or rainbow sprinkle cakes. i guess its the colors but if someone made me a cake for my birthday ( which they don't anymore icon_sad.gif ) that would it!
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post #13 of 31
12/3/09 at 9:38pm
i tried the White Chocolate Whisper Cake and i wasn't that impressed with it. it had a strange texture, almost sand-like. Maybe i didn't make it right, but i wasn't too keen.
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post #14 of 31
12/3/09 at 9:53pm
Quote:
Originally Posted by __Jamie__

Chocolate cake to die for: Google "double chocolate cake" it will be top of the list on Epicurious . com. To. Die. For.



This recipe sounds good Jamie...do you always use Callebaut chocolate? I want to know what chocolate I can sub for if I cant get Callebaut....maybe Ghiradelli??
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post #15 of 31
12/3/09 at 11:12pm
Oh anything really. The better the chocolate, the better the cake. I use Ghiradelli sometimes, you can get it anywhere.
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