Hutchy Kitchen: Mum’s Easter Egg Cake

Little Wanderings - Easter Egg Cake 8 title

This cake came to life many Easters ago, when my mum thought to use up some surplus solid chocolate eggs in a humble little butter cake. Unlike chocolate chips, the chocolate eggs all sank to the bottom of the cake during baking. This was not a bad thing. Turns out those Easter eggs would form a heavenly, chocolate base – a little crisp and caramelised on the very bottom, and still soft and creamy on the inside. It was one of those serendipitous baking moments that changes everything. When I left home and started my own recipe scrapbook, this is the recipe I scribbled on the first page. I titled it, ‘BEST. CAKE. EVER.’

Little Wanderings - Easter Egg Cake 4

Mum chose a very good foundation for this baking triumph, to be sure. The original recipe was a chocolate cake from ‘The Royal Children’s Hospital Auxiliary Cookbook’, one of those wonderful old compilations that’s bound with flimsy wire combing, has no pictures and absolutely minimal directions. It seems a lady named Jill Watson, of the Oesophageal Atresia Research Auxiliary, kindly donated her chocolate cake recipe to the tome – and my goodness, am I grateful she did. In her own modest words, “This cake is beautifully moist and keeps for days.”

Little Wanderings - Easter Egg Cake 2

I whipped up a couple of these cakes to take to work last week and they disappeared quick as lightning. After five months working at this company, it suddenly occurred to me that Mum’s Easter Egg Cake was the perfect bring-my-baking-to-work debut. Seasonally themed? Check. An unwavering history of deliciousness? Check. So simple that two can be baked on a work night without any hint of a kitchen meltdown? Check. I even sprinkled on some crushed speckled eggs for a little extra Easter goodness. Now counting down the days until I can bake up and devour yet another with my family over the Easter break! x

Mum's Easter Egg Cake
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Ingredients
  1. Cake //
  2. 125g butter
  3. 2 heaped tbsp desiccated coconut
  4. 1 cup white sugar
  5. 1 cup self-raising flour
  6. 2 eggs
  7. 1/2 cup milk
  8. 175g / approx. 25 solid chocolate Easter eggs (if baking out of season, use roughly chopped chocolate chunks or chocolate melts)
  9. Icing //
  10. 1 1/2 cups icing sugar
  11. 1 heaped tbsp cocoa powder
  12. 1 tbsp / 14g butter, melted
  13. 100g speckled eggs, crushed (optional)
Instructions
  1. 1. Preheat oven to 180°C. Line and grease a loaf tin.
  2. 2. Add cake ingredients in listed order to a mixing bowl and combine using an electric mixer for 3-5 minutes.
  3. 3. Pour mixture into loaf tin. Dot the Easter eggs evenly across the top.
  4. 4. Bake at 180°C for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  5. 5. Allow cake to cool completely before icing. Combine icing ingredients in a small bowl, then gradually add and mix in dashes of boiling water until a smooth, spreadable consistency is achieved.
  6. 6. Spread icing evenly over top of cake. Sprinkle the speckled egg pieces over icing.
  7. 7. Enjoy!
Adapted from Jill Watson's Chocolate Cake, 'The Royal Children's Hospital Auxiliary Cookbook'
Adapted from Jill Watson's Chocolate Cake, 'The Royal Children's Hospital Auxiliary Cookbook'
Little Wanderings http://littlewanderings.com/

Hutchy Kitchen: NeverEnding Slice

I’ve mentioned before how my grandma has quite a talent in preparing suitably for an oncoming Hutchy horde. Being a rather large lot, and one that delights particularly in the joy of eating, this mostly means one thing: food. A very, very large amount of food. We converge en masse upon my grandparents’ house a couple of times a year – and aside from calculating and cooking dinners like an absolute catering pro, Granny does a damn fine job of making sure we’re very well looked after in the so-called ‘look after yourself’ lunch (if you haven’t managed to snag any delicious, delicious dinner leftovers) and snack department. You’re likely to find the freezer chock-full with homemade soups, sausage rolls, spaghetti Bolognese, zucchini slice and cakes galore. There is usually also enough Zooper Doopers to feed an army.

There’s one thing, however, that especially embodies Granny’s seemingly ever-stocked kitchen. That thing is NeverEnding Slice.

Little Wanderings - Hutchy Kitchen NeverEnding Slice 4

Granny has been making this slice for years. We didn’t always call it NeverEnding Slice, but I can’t quite remember what we called it before. And yet there is definitely a point I can recall – I think sometime, perhaps, in my early teens – when this slice was re-dubbed and it suddenly took on a kind of legendary status in our family. According to my own memory, I think myself as the one who coined the clever name. I loved (still love, obviously) the slice, and remember one day announcing to my grandma that it almost felt as though this baked good had magical replenishing powers. This was a time when the family home was relatively close to my grandparents’ house, and so we visited quite regularly. And that circular slice container atop the freezer always seemed to be full, no matter how much we ate. (A lot.)

Little Wanderings - Hutchy Kitchen NeverEnding Slice 3

There’s definitely the possibility that my claim to the naming of NeverEnding Slice is a sham, but that’s how I remember it. I guess it was a family effort in the end: the name caught on because we all realised and agreed that this humble little slice was something special. I’ve tried to make NeverEnding Slice a few times in the past, but it never turned out quite like Granny’s. The texture was always off. This time, however, I’ve done my best (and nagged Granny with a lot of silly questions) to obtain her exact method. And I’m so happy to finally get it right! Now, I suppose a little bit of the magic is revealed: it’s dead easy. NeverEnding Slice has four ingredients, only needs to be hand-mixed and is in the oven in minutes. And then out again in just fifteen more. I think my early failures occurred in attempt to somehow complicate things – but honestly, the simplest way is the best way here. 

May the NeverEnding Slice add a little magic to your own kitchen! x

Little Wanderings - Hutchy Kitchen NeverEnding Slice 1

NeverEnding Slice
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
INGREDIENTS
Slice
  1. 125g butter, melted
  2. 1 cup self-raising flour
  3. 1/2 cup white sugar
  4. 1 tbsp cocoa powder
Icing
  1. 1 1/2 cups icing sugar
  2. 1 heaped tbsp cocoa powder
  3. 1 tbsp / 14g butter, melted
DIRECTIONS
Slice
  1. 1. Preheat the oven to 180°C. Grease a small baking pan. Grandma uses a metal baking pan; I don't have an appropriately sized metal pan, but find that my 6x9-inch ceramic baking dish does the trick!
  2. 2. Whisk together dry ingredients in a bowl.
  3. 3. Using a wooden spoon, stir in melted butter. Mix until incorporated.
  4. 4. Press the slice mix into your greased pan, forming an even layer.
  5. 5. Bake in oven for 15 minutes.
Icing
  1. 1. Prepare to ice while slice is still hot and in the pan.
  2. 2. Combine all ingredients in a small bowl. Gradually add and mix in dashes of boiling water until a smooth, spreadable consistency is achieved.
  3. 3. Spread icing evenly over slice. Top with sprinkles.
  4. 4. Allow slice to cool further in pan before cutting (also whilst still in pan). Store slice pieces in an airtight container. Enjoy!
Little Wanderings http://littlewanderings.com/

Hutchy Kitchen: Granny’s Orange Cake

My grandparents’ home is one of my favourite places in the world. They have lived in that house all my life; it’s become the most familiar place I know. The kitchen, in particular, is special. It’s where people gravitate. It’s where we kiss ‘hello’, catch up, collaborate on the daily crossword, serve up the best home-cooked dinners, hover for warmth in front of the wood-fire oven, talk and laugh and talk some more. It’s the heart of a greater family home.

This kitchen is where my cousins and I  – and surely, our parents before us – were inducted as lifelong tea-drinkers. Tea is pretty much the lifeblood of our family. As youngsters we would drink weak, milky tea from Grandma’s set of miniature porcelain tea-cups, delighting in the simple act of being invited into the oh-so-adult ritual of the cuppa. And what a precious little ritual it is. The rumble of the kettle on the wood-fire stovetop, the swirl of steeping leaves in Granny’s Bodum tea press (though she’s recently upgraded to a pot with infusion filter, ooh la la!), and the scrape of an unabashedly large souvenir teaspoon against the inside of the sugar bowl. From serious conversations to the side-splitting silly ones – they’re done best over a cup of tea in my grandparents’ kitchen.

… With a little something sweet to nibble on, of course.

Little Wanderings - Grannys Orange Cake 1

Little Wanderings - Grannys Orange Cake 4

My grandma is a total pro at preparing for the Hutchy horde. Come a family weekend, containers are piled high with biscuits and slices, and the freezer is stocked with even more goodies. One of my favourite things to find stashed away in that freezer is Granny’s orange cake. Admittedly, my aunty Ros has usually found it long before anyone else. Even then we must endure a torturous wait for that golden loaf of deliciousness to defrost, before snatching up a slice in a high-stakes challenge of first in, best dressed. It’s a really, really good cake.

This recipe is an original creation of Granny’s. She told me that she experimented extensively to try and get a cake that had the perfect texture, and one that wouldn’t become dry. Granny finally settled on a simple, one-bowl recipe (“no fussy creaming of the butter and sugar!”) that she uses as a base for many cakes – but this one is my favourite. The icing, especially, is divine. You’ll have a lot of fun licking the bowl on this one.

Little Wanderings - Grannys Orange Cake 3

Granny's Orange Cake
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
INGREDIENTS
Cake
  1. 1 1/2 cups self-raising flour
  2. 1 cup white sugar
  3. 125g butter, melted
  4. 1/2 tsp vanilla extract
  5. 2 eggs, room temperature
  6. 150ml milk (approx. - depends on amount of juice from orange)
  7. 1 orange
Icing
  1. 1 1/2 cups icing sugar
  2. 1 tbsp / 14g butter, melted
  3. 1 orange
DIRECTIONS
Cake
  1. 1. Preheat the oven to 180°C. Grease and line a standard loaf pan.
  2. 2. Grate off the rind (be careful to avoid grating any of the white, pithy layer - this has a bitter taste), and squeeze juice from the orange.
  3. 3. You will only need 1 combined cup (250ml) of milk and orange juice. Adjust your milk quantity to make up 1 cup according to the amount of juice squeezed from your orange.
  4. 4. Combine all ingredients in one bowl. Beat with electric mixer for about 3 minutes.
  5. 5. Bake for 35-45 minutes. Test by inserting a skewer into the centre of the cake; if it comes out clean, the cake is ready.
  6. 6. Allow cake to cool in pan for 10 minutes, before turning out onto a wire rack to cool completely. Do NOT begin to ice the cake until the cake is completely cooled! I learnt that one the hard way...
Icing
  1. 1. Grate the rind off half the orange.
  2. 2. Combine all ingredients in a small bowl. Add a DASH of boiling water and mix. Keep mixing in small dashes of boiling water. Do not be tempted to add more than a dash at a time; you don't want this icing to become too runny. Again, I learnt that one the hard way. If it does become too runny, simply add more icing sugar. You want a consistency that is still pretty thick, but will spread easily over the top of the cake using a butter knife.
  3. 3. Spread over the top of the cake. Allow to set. Enjoy!
Notes
  1. This cake freezes really well - make double and pop one away in the freezer for another day!
Little Wanderings http://littlewanderings.com/
Little Wanderings - Grannys Orange Cake 2

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