Products > Trader Tom's organic frozen berries > Trader Tom's organic mixed berries > Cakes, Shortcakes, Cheesecake
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Cakes, Shortcakes, Cheesecake
Trader Tom’s organic mixed berry cake 1
Ingredients: 250g butter ½ cup caster sugar 3 eggs ¾ cup milk Zest of 1 lemon 2½ cups self raising flour 2 teaspoons baking powder 2 cups Trader Tom’s organic mixed berries ½ cup caster sugar Method: Preheat the oven to 180degC. Grease a 23cm round spring-form cake tin. Cream the butter and first measure of caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each one is added. Stir in the milk and lemon zest. Fold in the flour and baking powder. Pour into the prepared cake tin. Mix the mixed berries with the other half cup of caster sugar. Place the berries evenly on top of the cake mix. Bake for 30-40 minutes, reducing the heat after 15 minutes if necessary. Leave the cake in the tin for 30 minutes before removing to a serving dish. Serve with Mixed Berry Couli and whipped cream or yoghurt. Trader Tom’s organic mixed berry cake 2 We’ve seen a similar recipe to this called a “plonk” cake. Read through the recipe and you’ll see why. Ingredients: 2 eggs 1 cup sugar 1 cup flour ¼ teaspoon baking powder 50g melted butter 1 cup Trader Tom’s organic mixed berries 1 tablespoon slivered almonds Icing sugar – to dust Method: Preheat the oven to 160°C. Grease or spray a ring cake tin or a regular tin. Put the eggs and sugar in a bowl and beat until pale and fluffy. Sift the flour and baking powder and fold into the creamed mixture. Stir in the melted butter. Pour the mixture into the tin. Scatter the mixed berries over the top of the mixture in the tin, and push the berries down into the mix. Spread the slivered almonds on top. Bake for around 45-50 minutes. Remove from the oven and cool. Remove from the tin and dust with icing sugar prior to serving. Trader Tom’s organic mixed berry upside cake Ingredients: 150g butter 1 cup brown sugar 3 eggs 1½ cups self raising flour 1 teaspoon cinnamon or nutmeg 50g melted butter 1/3 cup brown sugar 2 cup Trader Tom’s organic mixed berries Method: Preheat the oven to 180°C. Grease or spray a 20cm spring-form cake tin. Line the base with baking paper. Beat the 150g of butter and 1 cup of brown sugar together until they are light and fluffy. Add the eggs, one at a time, beating well after each one. Sift in the flour and cinnamon or nutmeg and stir until combined. Combine the melted butter and 1/3 cup brown sugar, and spread over the baking paper at the base of the cake tin. Sprinkle over the mixed berries and smooth out. Spoon the cake mixture over the berries. Bake for approx 40 minutes, until a skewer inserted in the centre comes out clean. Reduce the heat after 20 minutes if too brown. Leave to rest for 10 minutes before inverting the cake on a serving plate. Serve with whipped cream or custard. Trader Tom’s organic mixed berry cheesecake Ingredients: Base: 1 packet malt biscuits 120g butter, melted Filling: 2 x 250g pots cream cheese, regular 150g caster sugar 3 eggs 1 x 250g pot sour cream, regular Zest and juice of 1 lemon 1 ½ cups Trader Tom’s mixed berries Method: Grease or spray a 20cm spring-form tin. Place the biscuits in a food processor and blitz until they become fine crumbs. Mix with the butter until evenly combined. Refrigerate for about 30 minutes. Preheat the oven to 160°C. For the filling put the cream cheese in a mixing bowl or processor and beat until smooth. Add the sugar and beat well. Add the eggs, one at a time, then beat in the sour cream, and lemon zest and juice. Remove the base from the refrigerator, and pour in the filling, smooth the top. Arrange the mixed berries on top and press them down lightly into the filling. Bake for approx 1 – 1¼ hours until the filling is set. Remove from the oven. Leave to cool before removing from the tin. Cut into wedges to serve. Trader Tom’s organic mixed berry and white chocolate shortcake crumble Ingredients: 125g butter ½ cup sugar 1 egg 1 cup flour 1 tsp baking powder 2 cups Trader Tom’s organic mixed berries ¼ cup sugar ¼ cup white chocolate drops Method: Preheat the oven to 180°C. Grease and spray a 22cm shallow cake tin and line the base with baking paper. Cream the butter and first measure of sugar in a bowl until light and fluffy. Beat in the egg. Sift in the flour and baking powder and mix in until just combined. Place 2/3rds of the shortcake mixture into the prepared cake tin and press it evenly over the bottom and sides. Put the rest of the mixture aside. Combine the mixed berries with the second measure of sugar, and spread over the shortcake base. Add the chocolate drops to the remaining shortcake mixture, and crumble over the top of the fruit. Bake for approx 30 minutes. Reduce the oven temperature to 160°C after 10 minutes – the shortcake should be a light golden brown. Serve dusted with icing sugar and a spoon of whipped cream. This shortcake is good to eat warm or at room temperature. |