It’s been a while since I posted here. I sort of fell off the blogging ladder. Actually I fell off the baking ladder too. I did get my baking mojo back a month or so ago, then the oven decided to stop working. After an oven-less two weeks, I thought I might scramble at the chance to bake and bake and bake. Not so – perhaps it was the woeful microwave baking attempts that side-lined my enthusiasm, or maybe it was just something else. Life, perhaps.
Christmas is looming, and school holidays are almost upon us. The weekend just gone we had our first camping weekend for the summer. Some of us also had the first swim of the season. Anticipating hungry teens, I took loads of baking to the beach, but the huge juicy watermelon won over and we returned with lots of baking, a little bit worse for wear.
The Meringue Kisses were popular, as was the Lemon & Currant Cake. That recipe is still in development – just needs a minor tweak before it is published. The Oaty Chocolate Cake would have been more popular without the chopped nut topping, and the Caramel Coconut Honey Slice was a big crumbly failure. Back to the drawing board for that particular experiment.
As for the Xmas Brownie – after about 3-4 different versions, I have settled on the final edition. It is a beauty. The teens think it is a bit meh – they would rather it didn’t have the mixed fruit but then it would just be a regular brownie.
Serve the brownie dusted with icing sugar, sprinkled with Meringue Kisses and topped with some Strawberry Frozen Yoghurt for a delicious Southern Hemisphere Christmas dessert.
200g (1 cup) fruit cake mix
¼ cup brandy
200g 42% cacao chocolate drops
1 ½ cups white sugar
2/3 cup Dutch cocoa
1 cup wholemeal flour
½ t baking powder
125g apple puree
4 eggs, lightly beaten
Preheat oven to 160ºC. Grease and line a 33 x 23cm baking tin.
Combine the fruit mix and brandy in a small bowl and set aside.
Melt butter and chocolate together.
Sift together dry ingredients.
Combine fruit mixture, apple puree and eggs.
Gently mix all ingredients together until combined.
Pour mixture into prepared tin and bake for about 35-40 minutes or until the cake tester is clean of crumbs.