Albert Squares

Albert Squares have been on my to do list for a long time.  I'm glad I finally gave theses a try.  The currants in them are really nice and next time I will try it with the optional lemon zest on top as I think that would be a really nice addition.  I read many comments that the cake was dry so I was very cautious and checked it early to make sure I got it out of the oven as soon as a toothpick inserted in the center of the cake cake out clean.  It is a drier crumb than some, so you will want to remove it from the oven as soon as it is done. I got two days out of it before I would consider the cake to be dry.  I have tinted the icing pink...a little more than intended as the food colouring spilled out unexpectedly.  Although not traditional...I thought it was pretty. This was a simple and sweet slice...really nice with a cup of tea. 

I've used the recipe from Edmonds Cookery Book which is outlined below if you'd like to give it a try.

Albert Squares

125g butter (about 1/2 cup plus 1 tbsp)
3/4 cup sugar
2 eggs
2 tsp golden syrup (or substitute with corn syrup)
1/2 tsp vanilla
1 cup currants
2 cups flour
2 tsp baking powder
pinch of salt
1/2 cup milk

Cream the softened butter and sugar until light and fluffy.  Beat in eggs one at a time, then beat in syrup and vanilla.  Fold in the currants. Sift the flour, baking powder, and salt into a separate bowl.  Fold the sifted ingredient into the creamed mixture alternately with the milk.  Spread into a greased 20cmX 30 cm baking pan.  Bake at 350F for 30 minutes.  Timing will depend on your oven so start checking with a toothpick after 20 minutes...continuing to bake until the inserted toothpick comes out clean..  Remove pan to rack to cool cake completely before icing.

Icing
1 1/2 cups icing sugar
1/2 tsp vanilla
enough water to make a spreadable icing
3 Tbsp coconut
lemon rind, finely grated (optional)

Mix icing sugar with vanilla and enough water to make a spreadable icing.  Ice the cooled cake and sprinkle with coconut and with optional lemon zest if desired.

Aussie Meat Pies

From the kindness of my husband volunteering me to make some meat pies for a co worker.....we gave these a try....And we really liked them.  We used the rough puff pastry tutorial from Martha Stewart which was so fast and easy...I highly recommend it.  Below is the recipe for the filling which we will definitely be making again.

Just in case you'd like to try....This is the recipe for the minced beef filling......

Mince Beef Pie Filling
2 Tbsp oil
1 onion, chopped
1 carrot, chopped
1 lb ground beef
2 cloves garlic, minced
1 Tbsp ketchup
2 Tbps worchestershire sauce
2 Tbsp soy Sauce
1 Tbsp flour
1 1/2 cup chicken stock
3/4 tsp ground black pepper
salt to taste
Fry onion and carrot in oil until onion is translucent.  Add in beef and continue to cook over medium heat until browned and no longer pink.  Add garlic and fry 1-2 minutes, then stir in flour and fry 1 minute.  Add all remaining ingredients and simmer until liquid is cooked down and the mixture is thickened, but still moist....about 30 minutes.  Turn off heat and let cool before putting in crust.  Roll crust to fit 3 - 4 small pie tins (depending on size) and divide filling equally between them.  Top with another circle of pastry and slit top and  brush with egg wash.  Bake on heated baking stone on bottom shelf of oven at 375F for 30-40 minutes or until crust is golden and filling is heated through.

Apple Cake...Finally

I received this recipe over 5 years and just never got around to it.  Finally... I did, and now I remember why I asked for the recipe.  It is a really nice snack cake....especially this time of year when all the apples are falling from the trees.  This makes a nice high cake in the 9X9 inch pan and it is a little more dense .....like a snack cake.  I was out of pecans at the time, which worked out well for my husband...who hates nuts in baking.  They make a nice addition with the apples...so I would recommend having it with the pecans if you have no nut issues.

Below is the recipe as it was given to me.  I think it may originally have come from a Company's Coming cookbook.  If you are looking for a nice Apple Spice  cake...I recommend this one highly.  I used the Cardamom rather than the nutmeg.....because I love Cardamom.....but I am sure Nutmeg would also be good:)