Now this is my new favourite cake recipe! Hubby calls it a doughnut cake…
I found the recipe in a Women’s Weekly masterclass cookbook in the library. It takes just 30 minutes to cook.
60g butter, softened
1 teaspoon vanilla extract
2/3 cup caster sugar
1 cup SR flour
1/3 cup milk
15g butter, melted, extra
1 teaspoon ground cinnamon
1 tablespoon caster sugar, extra
Preheat oven to 180°C. Grease a deep 20 cm round cake tin. Line base with baking paper. Beat butter, vanilla, sugar and egg in a bowl with an electric mixer until light and fluffy. Stir in sifted flour and milk. Spread mixture into pan; bake in oven for about 30 mins. Stand cake in pan for 5 mins before inverting onto a wire rack. Brush hot cake with melted butter. Sprinkle with combined cinnamon and sugar. Serve warm.
Got a heap of leftover sausages from last night’s bbq? Chop them into smaller pieces, place in a freezer bag (labelled with the date). Freeze until needed.
Here’s some ideas….
Curried sausages – fry some onion and garlic in a pan. Add some curry powder and cook until fragrant. Add a can of diced tomatoes and some sausages. Cook for a couple mins, then add a can of coconut milk and heat for 15 mins. Serve with rice.
Sausage risotto – add sausages and your choice of vegies (I like pumpkin and spinach) to your basic risotto recipe.
Frittata – again add sausage and your choice of vegies to your basic frittata recipe.
Sausage pasta bake – heat sausages and pasta sauce together. Toss through cooked pasta and top with grated cheese. Bake in moderate oven for 15 mins until cheese is bubbly and golden.
Breakfast bake – put sausages, halved tomatoes, bacon rashers, sliced turkish bread in an oven dish and drizzle with olive oil. Bake in oven for 20 mins. Crack eggs over the top and return to the oven until eggs are cooked.
What’s your favourite way of using your leftover snags?
I tried these out at our work Melbourne Cup lunch – they went down a treat!
These are very easy to make and delicious…
Ricotta & pea tarts
2 sheets frozen shortcrust pastry, thawed (puff pastry works well too)
300ml thickened cream
3 eggs, at room temperature
2 teaspoons dried basil
200g fresh ricotta
1/2 cup frozen peas
1/4 cup freshly grated parmesan
Mixed salad, to serve
Preheat oven to 200C. Grease 8 holes of a texas muffin pan. Cut each pastry sheet into quarters (squares). Carefully press squares into prepared holes in tray. Gently roll down the pointed corners of the pastry to form a neat edge. Whisk cream, eggs, basil and ricotta in a jug. Season with salt and pepper. Stir in frozen peas. Spoon mixture evenly into the pastry cases. Sprinkle tops with parmesan. Bake for 15 mins or until golden brown and just set. Stand for 5 mins in pan. Serve warm with salad.
variation – Spinach and ricotta
Here’s a variation I tried…
I used low-fat cream and ricotta and replaced the peas with some frozen spinach. They turned out really nice and tasty – just a lighter texture. I froze them and often have one for breakfast.
The side salad is simply rocket with beetroot and some parmesan cheese.