Between sweets and cakes I will say I am a cake person. I love both but find baking super easy as well as getting the recipe perfect.
At times when it comes to baking there are a few things to take into consideration. And these tips will come very handy if applied in your baking. Here is a list of things that will help to make your baking a success.
Softening butter
Butter should be at room temperature before you start baking, to avoid the batter curdling. Speed up the butter softening process (without melting it to liquid in the microwave) by grating the stick into a bowl.
Adding sweetener
Sweetener comes in different forms i.e Sugar, castor sugar, honey etc. Some recipes to allow for replacements and yet you may not get the same results depending on the sweetener that you use. Adding less sugar can work but that also
Melting the chocolate
Finely chop your chocolate, half filling a saucepan with water, bringing to a simmer and placing the bowl of chocolate on top. Make sure the bowl doesn’t touch the water. Adding melted chocolate to cake batter is a game changer. While doing this simply try to lower the sugar as chocolate has sugar.
Creaming the butter and eggs
Add room temperature eggs to the butter one at a time, beating between each addition. This will ensure a fluffy, creamy consistency and means your cake will have a springy, even crumb. It is always advisable to keep your eggs at room temperature or to place them out of the fridge the night before you are to bake. Remember there are recipes that require cold eggs).
Sifting the flour
The secret to a light sponge is to actually sift your flour. The higher you lift the flour above the bowl, the more you’ll expose it. Always use a large metal spoon to fold dry ingredients into wet – if you use a wooden spoon, the mixture will lose all its air.
Baking the cake
Always turn your oven on 20 minutes before baking cakes and check the rack is in the centre of the oven to ensure even heat distribution. Know your oven. With my oven I normally bake at 150 degrees for the same time required by the recipe.
Checking it’s cooked
During baking, don’t ever open the oven door during the first half of the cooking time! If your cake is over-browning, cover it loosely with foil. Test if the cake is done by inserting a skewer – if it comes out clean, it’s ready.
Cooling the cake
Always leave cakes in the pan for 5 minutes before turning onto a wire rack to cool. You’ll know it’s ready to be turned out when you can see the sides coming away from the tin and it’s springy to touch. Do not ice the cake unless it has cooled down completely.
Icing the cake
Always ice on a wire rack over a sheet of baking paper. Elevating the cake stops the icing pooling around the bottom. Using slightly warm icing over a cool cake is your best bet for getting a smooth finish.
Cleaning the cake tins
If you’ve greased your cake pans with melted butter or spray oil before lining with baking paper, you shouldn’t experience too many issues. For burnt tins, use a non-abrasive scrubber or you will damage the non-stick coating. It’s a good idea to place them in a warm oven for a few minutes after washing up to evaporate any moisture around the rolled edges.
Naartjie Loaf
INGREDIENTS
Cake sponge
160 g cake flour (1 1/3 cup)
1/2 tsp baking powder
175 g butter, softened at room temperature
zest from 1 naartjie
67g sugar (1/3 cup)
3 eggs
4 tbsp Clemengold/Naartjie juice, freshly squeezed (60 ml)
4 Clemengold/Naartjie juice, freshly squeezed (60 ml) (for soaking the cake before glazing)
Naartjie glaze/Icing
150 g icing sugar (1 1/2 cup)
Freshly squeezed juice
Clemengold/Naartjie Slices
100g butter (If making icing and not glaze)
METHOD
Preheat the oven to 180 °C. Grease a loaf pan (approx. 20 x 11 x 7.5cm) with butter, then line with baking paper.
Making the cake
In a small bowl combine cake flour, a pinch of salt and baking powder. In a large bowl (or in a bowl of a stand mixer) whisk together butter (room temperature), sugar and zest of one Clemengold/Naartjies. Mix for about 5 minutes on medium speed, in a stand mixer or using an stand mixer. Gradually add the eggs, one by one, waiting until the previous egg has been completely incorporated before adding the next one. Add the dry ingredients (flour, salt, baking powder) and mix well to get a nice, smooth mixture, then add the freshly squeezed Clemengold/Naartjie juice and Clemengold/Naartjie liqueur (optional) and incorporated well.
Transfer the Clemengold/Naartjie cake mixture to your prepared loaf pan. Spread evenly and tap the baking dish against your counter to get rid of any air bubbles. Place in a preheated oven and bake for 45 - 50 minutes or until the skewers come out clean.
If you insert it into the center of the cake, it should come out clean, with no streaks of batter.
Transfer the baked Clemengold/Naartjie cake from the oven and let it sit for about 10 minutes in the loaf pan. Using a skewer make little holes over the whole upper surface. Drizzle with four tablespoons of freshly squeezed Clemengold/Naartjie juice, then transfer from the loaf pan to a wire rack to cool completely.
Clemengold/Naartjie glaze
Make the glaze. Add icing sugar to a bowl. Strain the freshly squeezed Clemengold/Naartjie juice through a sieve to get rid of any pulps. Add to the icing sugar spoon by spoon, stirring in between each spoon. If you feel like two tablespoons are enough, there's no need to add the whole amount of Clemengold/Naartjie juice. Stir to combine to get a nice sugary glaze. The glaze should be thick but still pourable. Set aside for 5 minutes for the sugar to dissolve in Clemengold/Naartjie juice. Then spread evenly over the baked but cool Clemengold/Naartjie cake.
Alternatively you can make naartjie icing which will have a bit of butter and juice together with some grated naartjie rind.
To make the buttercream, mix together the butter and icing sugar until they start to combine, then add the naartjie rind and juice, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results. Pipe or spread the frosting over the cake – make sure it has cooled down completely first!
Start pouring the glaze from the middle to the outer corners of the cake to create a more even glaze.
To Serve
Decorate your easy Clemengold/Naartjie cake with candied Clemengold/Naartjie slices, cut on even slices and serve. Store covered at room temperature for up to two days.
Notes:
Use room temperature ingredients and ideally measure using scales.
Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
Grease and line your loaf tin or use a loaf tin liner.
You can dust the cake with icing sugar, top it with a simple glaze or frost it with vanilla buttercream. It will taste delicious any way you serve it. Make sure the cake has cooled down completely before frosting!
Store in a cake tin for up to two days or freeze for up to three months (without any frosting).
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