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This Easy Fluffy Banana Bread recipe made in collaboration with Royal Baking Powder is the perfect breakfast for Fathers Day or simply as an anytime treat. Easy to make, moist and oh so delicious!

If there is one thing in life that I crave the most it would be banana bread. Honestly it just fulfils all my greatest desires, it’s sweet but not overly sweet, it’s got all the texture I need and filling enough to count as a snack. Plus it’s made with fruit so it’s practically a salad right? This Easy Fluffy Banana Bread recipe from the lovely Luyanda is no different. It is the perfect breakfast, snack, dessert or all of the above.

I’ve decided to whip up this Easy Fluffy Banana Bread in collaboration with Royal Baking Powder for Father’s Day this year because well which dad doesn’t love a slice of banana bread, am I right? PLUS they are are giving away a R1000 hamper over on my FACEBOOK page! yay!

Not only is it heavenly but it’s also SO easy to whip up. It’s truly a matter a throwing everything into a mixing bowl, then into a bread tin, giving it a good bake and BAM! Banana bread heaven!!

Serve thick slices of this Easy Fluffy Banana Bread topped with a drizzle of honey, a little cream cheese or even on its own with a cup of coffee and you’re definitely impress dad!

I often whip up a loaf of this baby, then cut it into slices and keep it in the freezer. Then when the craving hits (and you know it will) you simply pop a slice into the toaster and you’re good to go. Can’t get more convenient and delicious than that!

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Easy Fluffy Banana Bread
Ingredients
  • 150 g brown sugar
  • 2 large eggs
  • 3 ripe bananas mashed
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence
  • 1 tsp ground ginger
  • 140 g melted butter
  • 1 banana, halved for decorating
Instructions
  • Preheat the oven to 180ºC and grease a bread tin.
  • Combine flour, baking powder, bicarbonate of soda, cinnamon and ginger.
  • In a separate bowl, Whisk or use a hand mixer to beat butter and sugar together until creamy, add the eggs, vanilla essence and mashed banana and continue to beat slowly until combined.
  • Slowly add dry ingredients mixture to the wet mixture while beating slowly until mixture is properly combined.
  • Pour into baking tin and place banana halves on top.
  • Place in the oven and bake for 45-50min or until a fork inserted comes out clean.

The post Easy Fluffy Banana Bread appeared first on Baking-Ginger.

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A quick and simple Rosemary & Lavender Naked Cake is exactly what your next celebration needs. Fluffy, flavourful, and fragrant – what more could you want?!

This deliciously aromatic Rosemary & Lavender Naked Cake is a treat for both the nose and palate. With its beautiful fragrant flavours infused into the cake and frosting, this super easy naked cake is destined to be an absolute winner!

Nothing says celebration like a cake and I love any excuse to whip up a sweet treat. And so with Mother’s Day around the corner, an extra special cake was definitely in order. And that is how this beautiful Rosemary & Lavender Naked Cake was born!

My mother and I are both massive fans of Lavender and Rosemary. So I thought it would be the perfect flavour combo to celebrate our relationship – and I was not disappointed! The combination is deliciously fragrant and I am sure my mama is gonna love it!

Rosemary and Lavender are both strong, aromatic flavours. They compliment each other perfectly in this soft and fluffy cake. It’s a true flavour fest. Layers on layers of sweet and delicately savoury flavour – what more could you want from a cake?!

Just how I like it, this recipe is super simple and quick to make. It’s an easy, classic cake where all the flavour comes from simple steeping and all the beauty comes from pretty, simple frosting. I highly recommend the Kitchen Inspire palette knife to easily achieve frosting perfection – it was a dream to use.

It’s no secret I am massively obsessed with naked cakes – but who isn’t?! By definition, they are unfinished cakes and so in theory, they should look sloppy but they always turn out stunningly elegant. Naked cakes are the perfect celebration cake: they wow a crowd but are super simple to make. This delicious Rosemary & Lavender Naked Cake is a perfect example of just this!

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Rosemary & Lavender Naked Cake
Ingredients
  • 4 1/2 cup flour
  • 1 tsp salt
  • 4 1/2 tsp baking powder
  • 1 1/2 cup butter room temperature
  • 2 1/2 cup sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cup whole milk
  • 2 sprigs rosemary
Frosting
  • 1/2 cup butter
  • 3 cups icing sugar sifted
  • 4 sprigs lavender
  • 1/4 cup milk
  • 2 drops purple food colouring
Instructions
  • Steep rosemary in hot milk for 5 minutes and set aside to cool. 
  • Cream the butter and sugar together until light and fluffy. 
  • Add the eggs and vanilla and mix well. 
  • In a bowl mix the flour, salt, and baking powder together. 
  • Add half of the flour mixture to the wet mixture and mix until just combined. 
  • Mix in the room-temperature infused milk. 
  • Add the remaining half of the flour mixture and mix until just combined. 
  • Pour into cake pans and bake for 25-30 minutes at 170ºC.
  • Let cake cool completely before frosting.
Frosting
  • Bring milk and lavender to a boil and then set aside to cool.
  • Cream butter until light and fluffy.
  • Mix in icing sugar, cooled milk, and food colouring.
  • Pipe onto cooled cupcakes.

The post Rosemary & Lavender Naked Cake appeared first on Baking-Ginger.

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A delicious and beautiful twist on the classic hot cross buns, these Hot Cross Bundt Cakes are sure to be a spicy hit this Easter. Super easy to make, a crowd pleaser and decadently delicious.

Easter is one of my favourite times of year. I think it is because it really reminds me of my childhood. Getting up super early just to scavenge in the garden looking for all things delicious. Then spending the rest of the morning helping my mom create a delicious Easter feast and then of course munching down a whole bunch of hot cross buns after lunch.

We all know that warm spicy flavour of hot cross buns is part of what makes Easter so distinctive. But this year I wanted to do something a little different but with the same moreish flavour. And we all know I love a good bundt cake (see my fave lemon bundt cake here) and with Kitchen Inspires adorable mini bundt cake mould I just knew this would be a hit in the house.

I kept the recipe fairly simple but the flavours are definitely still all the there. The recipe is basically a one-bowl recipe which is my favourite kinda recipe and the mould is a super no-fuss mould, nothing sticks, the bundts pop out easily and it looks super pretty. Sounds like a win all around right?

One of my favourite parts about this recipe is that you can make a massive batch of it and freeze the Hot Cross Bundt Cakes. Then later when your craving a little easter, simply pop one into the microwave for a few seconds and bam!

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Hot Cross Bundt Cakes
Ingredients
  • 150 g flour sifted
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all-spice
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 1 cup plain yoghurt
  • 3 eggs
  • 1/2 cup raisins
  • 1 tbsp orange zest
For the glaze:
  • 1 cup icing/powdered sugar sifted
  • 1/4 cup milk add a little at a time
Instructions
  • Preheat oven to 180ºC
  • Combine both sugars, all spices, bicarbonate of soda, baking powder and the flour in a mixing bowl.
  • Whisk until properly combined then add the oil, yoghurt and eggs.
  • Mix until just combined the fold in the raisins and orange zest.
  • Spoon batter into you Kitchen Inspire Crown Mould.
  • Bake for 15 minutes or until a fork inserted comes out clean.
  • Allow to cool and make the glaze by mixing together the icing sugar and milk adding more or less icing sugar depending on desired consistency.

The post Hot Cross Bundt Cakes appeared first on Baking-Ginger.

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Nothing beats a delicious, creamy dessert that you can whip up in 6 minutes! This Instant Pot Butterscotch & Caramel Dessert is the the only Instant Pot dessert recipe you’ll ever need!

I was gifted an Instant Pot a little while ago, and I’m not going to lie as I started unpacking the box it felt a little daunting. But as I read the instructions and looked up a few recipes I quickly realised that this was probably going to become my new best friend. And man was I right. Everything is genuinely so quick and easy to make in it. And that my friends is NOT an understatement. No matter what you make, from veg, to meat to this darn delicious Instant Pot Butterscotch & Caramel Dessert everything is painless and super quick.

I obviously wanted to make a dessert so I thought I would make something with salted caramel. Mostly because I’ve been salted caramel obsessed for years. I’ve also been craving those butterscotch flavours. So I did what any normal person would do and made a dessert with both.

I made a super easy butterscotch pudding that gets popped into your Instant Pot for 6 minutes (jip, that’s all folks). I then made my classic salted caramel recipe and drizzled (okay, drenched) it on top.

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Instant Pot Butterscotch & Caramel Pudding
Ingredients
  • 3 egg yolks whisked
  • 1/3 cup brown sugar I used Natura Sugars Light Demerara
  • 1 cup thick cream
  • 2 tsp vanilla extract
  • 1/4 cup water
  • pinch of salt
For the salted caramel
  • 1/2 cup brown sugar
  • 2 Tbsp butter
  • 3/4 cup cream
  • 1 Tbso vanilla essence
Instructions
For the Butterscotch Pudding:
  • Place a saucepan over medium heat and bring the water and sugar to a boil.
  • Allow the mixture to simmer for a few minutes then lower heat and stir in the cream.
  • Remove the saucepan from the heat the whisk in the egg a little at a time. Making sure to constantly whisk (we don’t want scrambled eggs).
  • Stir the vanilla and salt in and divide the mixture between 2 or 3 glasses/ramekins.
  • Select the pressure cooking mode on your Instant Pot and set the time to 6 minutes.
  • Once finished allow the pressure to release naturally, then place the desserts in  the fridge to set.
For the Salted Caramel Sauce:
  • Melt the butter in a saucepan then add the sugar and cream.
  • Whisk continuously until the sugar has dissolved.
  • Bring the mixture to a boil while stirring (for about 5 minutes)
  • Remove the mixture from the heat and stir in the vanilla and salt.
  • Transfer to a jar to allow to cool
  • Spoon caramel sauce over butterscotch pudding just before serving

The post Instant Pot Butterscotch & Caramel Dessert appeared first on Baking-Ginger.

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Layers of crêpes filled with a traditional South African milktart custard filling. This Milktart Crêpe Cake made with Stork Bake is the ultimate breakfast in bed or scrumptious dessert.

If there are two things that remind me of my childhood it is crêpes (or pancakes) and milktart. Whenever it rained we had this tradition of making crêpes. It didn’t matter what time of day it was, but as soon as we heard the thunder or it started drizzling my sister and I would immediately start whipping up a batch. It really is one of my fondest memories of my childhood.

Milktart was another thing that has warm, cinnamony spot in my heart. My mom most definitely makes the best milktart and that woman can whip up a milktart in no time. Whenever we had people over, or had to go to someones house she would quickly, honestly it felt like magic sometimes, whip up a milktart. And it was always out of this world delicious.

So when Stork asked me to create a twist on a traditional South African dessert, I didn’t have to think twice. I loved the idea of combining the two things that were truly South African to me and I knew would be absolutely delicious together.

So here we are guys, my friggen scrumptiously out of this world beautiful Milktart Crêpe Cake! I added a little Stork to both the filling and crêpes because I knew it would take my dessert to this next level and make sure it came out perfectly. And man was I right (even if I may say so myself).

Milktart Crêpe Cake
Ingredients
Milk-tart Filling:
  • 4 1/2 cups milk
  • 3 tbsp Stork Bake
  • 3/4 cup sugar
  • 3 eggs beaten
  • 2 1/2 tbsp flour
  • 4 tbsp corn flour
  • 1/2 tbsp custard powder
  • 3 Cinnamon quills
Crêpes:
  • 300 g cake flour
  • 2 Cups milk
  • 1/2 Cup water
  • 4 eggs
  • 1 tsp sugar
  • Pinch of salt
  • 4 Tbsp melted Stork Bake plus a little extra for frying
Instructions
Milk-tart Filling:
  • Bring the milk to a boil.
  • Add the stork bake and cinnamon quills and stir well.
  • Meanwhile, whisk together the eggs, sugar, corn flour, custard powder and flour together.
  • Remove the cinnamon quills from the milk then add 1 cup of the hot milk to the egg mixture while whisking continuously.
  • Add the egg mixture to the remaining hot milk and whisk well.
  • Allow mixture to thicken before removing from the heat.
Crêpes:
  • In a mixing bowl, combine the flour, sugar and salt together.
  • In a separate container, whisk the melted Stork Bake, eggs, water and milk together.
  • Add the dry ingredients to the flour mixture and mix until just combined.
  • Allow the mixture to stand for at least 30 minutes.
  • Place a non-stick pan over medium heat and add a little Stork Bake to the pan.
  • Add a small amount of batter to the pan and swirl it around to ensure the pan is evenly coated with batter.
  • Once the edges begin to lift, flip the crêpe and cook until golden brown.
  • Repeat the process until all the batter has been used.
To assemble the cake:
  • Place two pancakes on a cake stand as a base and spread a thin layer of the milk tart filling over the pancake.
  • Top the filling with one pancake and spread another thin layer of filling over the pancake.
  • Repeat the process until all the pancakes have been stacked.
  • Top the cake with a little extra milk tart filling and dust with cinnamon.
Notes
*for an extra tall cake, double the recipe

The post Milktart Crêpe Cake appeared first on Baking-Ginger.

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Valentines day is around the corner and I’m all about all things pink and heart shaped right now! These Gluten-free mini chocolate heart cakes are the perfect date night or galentines treat. They are whipped up in under 20 minutes using the Kitchen Inspire Silicone Heart Moulds, and no, we won’t judge you if you want to eat the entire batch by yourself. You do you girl!

I was trying to think of something to make for valentines day that would be decadent, delicious and pretty but not over the top. I’ve been wanting to make something using my Kitchen Inspire heart shaped silicone mould for forever so the second I picked it up I knew exactly what I wanted to make. Their moulds are so pretty but honestly just so incredibly easy to use. Nothing sticks to them and I was able to pop out these heart cakes in no time.

To make these Gluten-free mini chocolate heart cakes I used gluten-free cake flour and it worked perfectly. The cakes are light and fluffy but not too sweet, and with the addition of that darn delicious frosting it was absolutely perfect. Trust me, you’ll want to you keep the entire batch for yourself.

I didn’t stop at the frosting, I obviously drenched them in dark chocolate. I mean, is there any other way to do Valentines Day?

This step is really totally up to you, but I loved the extra moisture and decadence that the melted dark chocolate adds. But give both options a go and see which one you prefer (any excuse to eat more cake right?).

Gluten-free mini chocolate heart cakes
Ingredients
  • 1 Cup Gluten-free flour
  • 30 grams Cocoa powder
  • 3/4 tsp Bicarbonate of soda
  • 3/4 tsp Baking powder
  • 3/4 Cup Sugar
  • 2 Eggs
  • 1/2 Cup Milk
  • 1/4 Cup Sunflower oil
  • 1/2 Cup Boiling water
  • 2 tsp Vanilla essence
Frosting:
  • 1/2 Cup Butter soft
  • 1 Cup Icing Sugar sifted
  • 1 tsp Vanilla essence
  • Pink colouring optional
  • 1/2 Cup Melted Dark Chocolate optional
Instructions
  • In a mixing bowl, combine all the dry ingredients and give it a good whisk.
  • Add the eggs, milk, oil and vanilla essence and mix until well combined.
  • Add the boiling water and continue mixing.
  • Fill your Kitchen Inspire heart moulds 3/4 full.
  • Bake for 15 minutes or until a fork inserted comes out clean.
  • Meanwhile, cream the butter for 5-10 minutes then add the remaining ingredients for the frosting.
  • Once the mini heart cakes have cooled, cut the tops off and pipe each one with a little frosting before stacking them.
  • Top with melted dark chocolate if desired.

The post Gluten-free mini chocolate heart cakes appeared first on Baking-Ginger.

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When you need a decadent yet easy dessert this Easy Chocolate Ganache Tart will become your ultimate go-to recipe. Made with dark chocolate, Stork Bake and topped with fresh berries.

Pretty much all I need in life is chocolate! I’m a happy girl with any form of chocolate. So when Stork asked me to whip up a few recipes, I knew that chocolate had to be involved.

I generally like to keep my desserts fairly simple, yet decadent. I think often people are so afraid of making dessert because it always appears to be this overwhelming and overcomplicated task. It really shouldn’t be, because let’s be real we want to get to the eating part and spend less time in the kitchen. So for this Easy Chocolate Ganache Tart I made no exception. I kept it simple but I promise it will still wow anyone that digs into a slice (or three).

Okay so let’s start with the crust. You’ve got two options here. Option one is to go for a more traditional tart crust (as in the recipe) which will obvs be heavenly, option two is the lazy (yet yummy) version. This involves crushing your favourite biscuit, I like the texture of digestive biscuits, melting a little Stork Bake and mixing that together. How is that guys? Then comes the good stuff. CHOCOLATE!! Jip, we’re gonna melt a whole lotta chocolate, pour hot cream over it, add stork bake, maybe a little vanilla and BAM! Chocolate ganache heaven! Pour that over your chilled crust, top it with all of the berries and let it chill in the fridge for a few hours (if you can hold out that long).

Yum
Easy Chocolate Ganache Tart

Ingredients

    For the crust:
  • 1/2 Cup STORK Bake
  • 1/2 cup Icing sugar
  • 1 1/4 Cups Flour
  • 1/2 tsp Baking Powder
  • 1 Egg (beaten)
  • Pinch of Salt
  • For the ganache:
  • 300g Dark Chocolate
  • 100g Milk Chocolate
  • 1 Cup Cream
  • 3 Tbsp STORK Bake
  • For the toppings:
  • Fresh Blueberries
  • Fresh Strawberries
  • Fresh Raspberries
  • Mint

Instructions

    For the crust:
  1. Combine the flour, baking powder, icing sugar and salt together in a mixing bowl.
  2. Add the Stork Bake and beat the mixture with an electric mixer.
  3. Add the egg and continue mixing.
  4. Shape the dough into a ball, press it a flat and cover in cling wrap.
  5. Please the dough in the fridge to chill for at least an hour.
  6. Roll the dough out and transfer the dough to a 20cm lose bottomed tart pan and cut off the excess dough.
  7. Chill the crust for another 30minutes before baking.
  8. Cover the crust with foil or baking paper and fill the pan with dried beans or baking weights
  9. Bake the tart crust at 200ºc for 15 minutes, then remove the baking paper and beans and continue baking the crust for another 5-10 minutes or until golden brown.
  10. Remove the tart crust from the oven and allow to cool.
  11. For the filling:
  12. Chop chocolate into small chunks and place in a bowl with Stork bake.
  13. Meanwhile, pour the cream into a small saucepan over medium heat and allow to simmer slightly.
  14. Pour the cream over the Stork Bake and chocolate then allow to stand for 5min before stirring.
  15. Stir the chocolate mixture until all the ingredients are fully combined.
  16. Pour the ganache into the cooled tart shell and place in the fridge for 1 hour to set.
  17. Top with fresh berries and mint.
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All these beautiful images were taken by the incredibly talented Hein van Tonder

The post Easy Chocolate Ganache Tart appeared first on Baking-Ginger.

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This Lavender Panna Cotta recipe is the ultimate lazy evening in. With a soft creamy texture and the relaxing properties of lavender, there is really no better treat! Plus, WIN a Granny Goose down duvet worth R8500!
If you ask any of my close friends or family what my go-to dessert is. The answer will always be Panna Cotta! I can’t get enough of this soft, delicate dessert that honestly sounds a whole lot fancier than it actually is.
It has in some way become my sort of signature dish. I make it for every occasion, birthdays, Christmas, New Years…. you get the point!
So when I teamed up with Granny Goose to make a few delicious R&R recipes I knew I had to make a Panna Cotta. With its creamy delicate texture and soft flavours it’s my ultimate moment of calm dessert. I mixed it up a little and infused the cream with lavender to really take your relaxation to the next level! You’ll thank me later I promise!
Lavender has incredible calming properties and is the ultimate bed time flavour. So snuggling up in your Granny Goose down duvet, slowly *snacking on your Lavender Panna Cotta is all you need at the end of a stressful day! Honestly this sounds like the perfect Friday night in if you ask me!
Since it’s winter and my birthday month, I’ve teamed up with Granny Goose to bring you guys the ultimate GIVEAWAY!! WIN a Granny Goose Down Duvet worth R8500!! All you have to do is head over to my Instagram and enter on my latest post! Yay!
Yum
Lavender Panna Cotta

Ingredients

  • 1/4 Cup Cold Water
  • 2 1/4 tsp powdered gelatin
  • 2 Cups Cream
  • 1/4 Castor Sugar
  • 11/2 tsp vanilla extract
  • 1 tsp dried lavender
  • Purple food colouring (optional)

Instructions

  1. Place the cold water and gelatine powder in a small bowl and set aside for 5-10 minutes.
  2. Meanwhile, combine the cream, sugar, vanilla extract and lavender in a small saucepan over medium heat.
  3. Allow the mixture to simmer for a few minutes then remove the saucepan from the heat.
  4. Stir in the gelatine mixture and food colouring if adding pour into 4 small glasses and place in the fridge for at least 4 hours.
  5. Decorate with fresh lavender.
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