Wednesday, February 13, 2013

Work catering #8: Upside down and Swirly

Sorry for the delayed post!! I made these goodies last week =)
Needed a little more caramel topping and peaches
Was looking for inspiration for catering and saw that we had quite a few peaches from our peach tree at home. I also had a great upside down peach cake recipe from a magazine so decided to give it a go!

Also decided on some chocolatey biscuits and stumbled upon a recipe on the internet. Unfortunately... the cookies didn't turn out how they were supposed to (Shhhh =p) but everyone still enjoyed them! My mistake was that I used the wrong flour =____=" It's definitely a recipe I want to try out again!!! 

Upside Down Peach Cake
Recipe adapted from New Idea magazine

410g can sliced peaches in fruit juice (or use FRESH peaches! they're the best ^^)
125g unsalted butter, softened at room temp
1/2 cup caster sugar
1 tsp vanilla essence
3  eggs
1 1/2 cups self-raising flour
1/2 cup milk

Caramel Topping
75g unsalted butter, melted
1/3 cup brown sugar

1. Grease and line cake tin (for a higher cake, use 20cm round cake tin... I used a 20cmx30cm rectangle baking pan).
2. Make caramel topping buy whisking butter and sugar in small bowl until well combined. Pour into prepared tin to cover base. Arrange drained peaches in a single layer.
3. Beat butter, sugar and vanilla in bowl using electric mixer until light and fluffy. 4. Beat in eggs, one at a time until just combined. Stir in flour and milk in two batches.
4. Spoon mixture into prepared pan. Bake at 180oC for around 40 minutes or until skewer inserted in centre comes out clean. 
5. Let cake cool in pan before inverting.
Peachy squares ^_^
Recipe adapted from Appon's Thai Food

300g cake flour (this is not self-raising flour!!! It's plain flour with a bit of corn starch)
1 large egg
200g butter
150g caster sugar
16g cocoa powder
1/2 tbs water

1. Cube the butter and blend until soft. 
2. Add flour, sugar and egg and mix. Add the water a little at a time and mix to form solid dough. (Don't overmix the dough otherwise biscuits will turn out hard)
3. Split the mix into 2 equal portions. Add cocoa powder to one portion and mix until well incorporated.
4. Place plain dough onto sheet of baking paper. Place another sheet on top and roll out into a rectangle shape ~3mm thick. Do the same with chocolate dough.
5. Carefully lay the chocolate dough onto the plain dough and then roll dough up like a swiss roll. Peel the baking paper away as you roll.
6. Wrap rolled dough with baking paper and twist ends. Place in freezer for 1 hour to help the dough harden to make it easier to slice.
7. Cut biscuits into 1 cm cross-sections, place on lined baking trays and bake at 180oC for 12-15 minutes.

They should NOT look like this.... so big ><" and "cakey"..
HUGE cookies~~~
but glad they were all gobbled up :D
They should look like this...!~ so perfect!!

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