Cooking Class: Cakes
I did my first ever cooking class at Black Pearl Epicure last night. The host was Jocelyn Hancock, a well-known and respected pastry/cake chef in Brisbane. I had such a wonderful time!
Jocelyn’s Provisions in New Farm, Brisbane. She sold the business in 2008-still great quality.
We learnt how to make Flourless Chocolate Cake and Apple Tea Cake. Each cake was absolutely delicious and it was so insightful learning how to make them from ‘the master’. There are so many little tips and tricks you pick up along the way!
The Flourless Chocolate Cake was a little tricky with its egg whites and chocolate melting, but the Apple Tea Cake is easy enough for all to try… so I’ve written in the recipe below and added in the notes I took along the way. Have a try, you will not regret making this perfectly balanced tea cake.
Jocelyn Hancock’s Apple Tea Cake Recipe:
Makes 1x22cm Cake Tin
- 125g unsalted butter
- 3/4 cup sugar (caster or white)
- 2 free range eggs
- 1 cup self-raising flour
- 2 tablespoons cornflour
- 1/2 cup of full cream milk
- pinch of salt
- 1 golden delicious apple, peeled, cored and very thinly sliced
- 1/2 teaspoon cinnamon sugar
- 1 teaspoon of vanilla paste
Grease and line a 22 cm cake tin. Preheat oven to moderate (175C). Make sure ingredients are at room temperature to ensure a smooth mixture.
Mix milk and vanilla paste together before adding into mixer. Place all ingredients in an electric mixer (with paddle attachment) and mix for 6 minutes on medium speed (about 5/6 speed on a KitchenAid). Will be properly mixed when cake batter turns a whiter shade. Place into cake tin.
Scatter top of cake with apple slices, then sprinkle with cinnamon sugar. Bake. Test after 40 minutes with a skewer.
Allow to cool in tin. Serve with crème fraiche or ice cream.
Cakes are my favourite thing to make, and I think I’ve just found my new favourite recipe. Would love to know some of yours’…