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Cakes | Emma Inteman

Category Archives: Cakes

Flourless Lemon Teacake

  • 6 eggs, separated (or 5 large eggs)
  • 1 cup caster sugar
  • 2 tsps finely grated lemon rind
  • 2 cups almond meal
  • 1 tblsp lemon juice
  • 1/2 tsp almond essence

Cream cheese icing

  • 25g butter, at room temperature
  • 60g cream cheese, at room temperature
  • 1 tsp finely grated lemon rind
  • 11/2 cups pure icing sugar

Grease the base and side of a 23cm round cake pan. Line with baking paper. Grease baking paper.

Beat egg yolks, sugar and rind in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl.

Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared pan.

Cook in a moderately slow oven (160C) for about 45 minutes, or until cooked when tested. Turn out onto a wire rack to cool.

To make cream cheese frosting, beat butter, cream cheese and rind until light and fluffy. Gradually beat in icing sugar until combined. Spread frosting over cold cake.

Serve cake cut into wedges.

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Coconut Cake

36009 coconut  raspberry loaf cake
  • 1/2 cup plain yoghurt
  • 1 cup caster sugar
  • 1 cup dessicated coconut
  • 1/2 cup self-raising flour (I use gluten free)
  • 1/4 cup vegetable oil (I use macadamia, almond or grapeseed)
  • 3 eggs

Combine eggs and sugar (I use hand whisk), then add flour, coconut, yoghurt and oil.

Pour into a greased loaf tin and bake at 170 degrees for 30 minutes until golden and cooked through. Let it cool down before serving. I chill in fridge overnight and serve sprinkled with icing sugar and with vanilla bean yoghurt – YUM!

*Serves 8


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Gluten and Dairy Free Banana Loaf

  • 3 eggs
  • 125g sugar
  • 250-300g ripe bananas. (best with very ripe bananas – the browner the better)
  • 125g canola, sunflower, olive or other oil
  • 1 teaspoon vanilla essence

put all above ingredients into food processor and puree together well

preheat oven to 180 deg C
line loaf pan with baking paper

In a large bowl mix

  • 150g gluten free flours (  You can use store bought gluten free mixed flour or I found this combination works well: 20g quinoa flakes, 30g quinoa flour, 50g white rice flour, 15g tapioca flour, 35g buckwheat flour)
  • 50g glutinous rice flour
  • 50g ground almonds or hazelnuts
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda or 2 tsp baking powder

Add the wet ingredients to the dry and mix till combined. Pour into loaf pan.
bake loaf for 50-60 minutes at 180 deg C on normal bake, not fan bake. It is done when lightly browned on top.

I also make into muffins and mini muffins, just adjust cooking time to half, or check when lightly browned on top.

Leave 10 minutes in tin when cooked then cool on rack. Best eaten the same day or the next.



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Flourless Orange Cake

Orange Cake
  • Melted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 1 tsp gluten-free baking powder

Orange Syrup

  • 1 orange
  • 155g (3/4 cup) caster sugar

Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges and serve with Greek yoghurt.

* Serves: 12

* Source: www.taste.com.au

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Raspberry & White Chocolate Friands

  • 145grams frozen raspberries ( I use frozen, but left them out for at room temperature for a while so they were almost soft).
  • 185 grams of butter, melted
  • 6 egg whites
  • 100g packet almond meal
  • 1/2 cup plain flour
  • 1 1/2 cups icing sugar mixture
  • 100g white chocolate, chopped

Preheat oven to 180°C. Lightly grease 12 x 1/2 cup capacity loaf friand pans.

Crush 1/2 cup (approx 75g) of the raspberries, place in large bowl with butter, egg whites, almond meal, flour, sugar and chocolate, and mix until combined.

Pour evenly among prepared pans. Scatter with remaining raspberries. Bake 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool.

Once cooled, dust with icing sugar and serve with a little raspberry coulis, if desired.

*Serves: 12

*Source: www.taste.com.au

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Lemon Friands with Lemon Curd & Blueberries

  • 180g unsalted butter, plus extra to grease
  • 250g icing sugar plus extra to dust
  • 80g plain flour
  • 125g almond meal
  • 2 lemons, zested
  • 5 egg whites
  • 1 Tbs lemon juice
  • 1 tsp vanilla extract
  • Blueberries and thick cream, optional, to serve

Lemon Curd (note: this recipe makes a lot! Try halving, unless you want to preserve some).

  • 4 lemons, washed, dried
  • 4 eggs
  • 340g caster sugar
  • 250g unsalted butter
  • 1 Tbs cornflour


Preheat oven to 180°C and lightly grease a 12 friand tray or 6 brioche tray with a little butter. Place butter in a pan over low heat. When it has melted, cook it for 3-4 minutes until you start to see flecks of brown appear. Set aside to cool.

Sift the icing sugar and flour into a bowl and stir in the almond meal and lemon zest.

In a clean bowl, whisk the egg whites until frothy (do not over whisk as you just need to loosen not aerate them). Add to the dry ingredients along with the melted butter, lemon juice and vanilla. Use a metal spoon to combine, then fill the moulds three-quarters full and place on a baking tray. Bake in the oven for 25 minutes until light golden (a skewer inserted into the centre should come out clean).

Meanwhile, to make the lemon curd, finely grate the lemon zest. Use your hand to roll the lemons over a flat surface several times (this helps extract all the juice), then juice them.Place all the ingredients in a heavy-based saucepan and stir to combine. Cook over low heat, stirring constantly to prevent it catching, for 10 minutes or until thick. Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming. If you wish to keep for longer, pour into a sterilised jar and seal while still hot. Keep refrigerated.

Remove friands from oven and set aside for 5 minutes to cool before turning out.

To serve, allow the friands to cool completely, then dust with icing sugar and serve with a generous dollop of lemon curd, some fresh blueberries and thick cream, if desired.

* Makes: 12

* Source: www.taste.com.au

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Orange, Almond & Pistachio Cake

  • 6 eggs, separated
  • 225g + 1 Tbsp caster sugar
  • 125g ground almonds
  • 100g ground pistachios
  • finely grated zest of 3 oranges
  • Syrup:
  • juice of 3 oranges
  • juice of a lemon
  • 1 Tbsp orange flower water (optional)
  • 3 Tbsp caster sugar
  • 1 orange, to garnish
  • 75 shelled pistachios, roughly chopped

Preheat the oven to 160 fan forced (180 conventional). Grease a 23cm round spring form cake tin.

Beat (by hand os ok) egg yolks and 225g sugar until pale. Add the zest, almonds and pistachios and combine (the mixture will be quite stiff). In a seperate bowl beat the egg white and 1 Tbsp sugar with an  electric beater until soft peaks form. Stir a large spoonful of egg white into the yolk mixture and combine until the mixture loosens. Then gently fold the remaining egg white. Pour into the cake tin and bake for 60-70 mins.

Prepare the syrup. Place orange juice, lemon juice, flower water and sugar in a saucepan and boil, reduce heat and simmer for 5 mins. Allow to cool and refrigerate until ready to serve.

Cool cake completely in tin. Transfer to a serving plate and poke 4 holes in the top. Layer with slices of orange. Then drizzle over half of the sauce. Layer with pistachio nuts and drizzle over the remaining sauce.

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Flourless Chocolate Cake

  • 200g dark chocolate
  • 200g butter
  • 1 cup caster sugar
  • 1 1/3 cup almond meal (160g)
  • 6 eggs, separated (preferably at room temperature)

Preheat oven to 170 degrees. Grease cake tin. Line base with baking paper.

Chop chocolate and butter. Place them in a saucepan and let them melt on very low heat. Once melted, combine then add sugar and almond meal. Mix until well combined. Add the egg yolks one at a time.

Beat the egg whites until soft peaks form. Gently fold into the chocolate mixture, in batches.

Pour mixture into the tin and bake for 30-40 mins. The top must form a crust and a skewer inserted should come clean. It the top starts to cook too quickly, cover with foil.

Let it cool down and dust with icing sugar. Serve with raspberry coulis and vanilla ice cream.

* Serves 12

* Source: Marie Lisette

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