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Mother’s Cake | Milkbottle

Mother's Cake

Cakes by Sanchez

Make a festive decorated cake for Mother’s Day

Recipe
Olive Oil and lemon cake with candied lemons
This cake is super moist and really flavorful.
Stays moist for days.
Serves 8

3/4 cup olive oil
grated zest from 1 large lemon
juice from 1/2 lemon
1 cup cake flour (not self-rising)
5 large eggs, separated
1/2 teaspoon salt
3/4 cup sugar
2 lemons, thinly sliced
1 cup water
1 cup sugar
Preheat oven to 350°F.
Grease a round pan with some oil.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then the sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into pan.
Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.
Cool cake in pan on a rack.
Place pan on a plate and turn upside down.
Remove pan.
Place lemons, water and sugar in a pot.
Bring to a boil.
Let simmer for 15 minutes.
Cool.
Place candied lemon slices on top and add some syrup.
Serve.

We also baked the same batter in small bunt pans, they turned out really cute.
Recipe
Lemon and coconut cake
An amazing cake, just love the mix of lemon and coconut.
Great party cake.
Serves 10

Lemon curd
3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon grated lemon zest
6 tablespoon salted butter, softened

Cake
3 cups sugar
1 1/2 cup salted butter, softened
8 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
5 cups plain flour
1 teaspoon baking soda
Frosting
1 1/2 cups sugar
3 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups coconut flakes
1/2 cup coconut flakes, toasted in a dry pan
Start with the lemon curd.
Place eggs, yolks, sugar, lemon juice and zest in a metal bowl.
Stir well and place on top of a double boiler.
Whisk until the curd starts to thicken, takes about 6-7 minutes.
Remove from heat and sir in the butter.
Cool.
Pre heat the oven to 350.
Beat butter and sugar light and creamy in a large bowl using a mixer.
Add the eggs, one at a time, mix well between each egg.
Add vanilla and buttermilk and stir well.
Stir in flour and baking soda.
Mix until you have a smooth batter.
Spoon into 3 greased 6 inch cake pans.
Bake for about 30 minutes or until a wooden skewer comes out clean.
Cool on a wire rack.
Whisk sugar, egg whites, water, corn syrup and cream of tartar in a large metal bowl.
Place in a double boiler.
Use a hand mixer and beat until the mixture is thick and creamy.
Take it off the heat, add vanilla and beat until cool.
Place one cake on a cake stand.
Use a long knife and cut the cake in half horisonterly.
Add 1/4 of the curd. Place the other cake on top.
Continue with all 3 cakes.
Spread the frosting all over the cake and press coconut flakes all over it.
Sprinkle with the toasted coconut flakes.
Keep the cake in your fridge until serving.
Recipe
Amaretto & Fig Cake
I love using dried figs in cakes, love the taste. They also makes the cakes very moist.
Serves 8

1 lb dried black mission figs
1/2 cup amaretto
1 teaspoon vanilla extract
2 cups light brown sugar
1 cup vegetable oil
3 large eggs
3 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardemom
confectioners sugar
Preheat oven to 350ºF.
Place the figs and 2 cups water in a saucepan and simmer until the figs are tender.
Place in a blender with amaretto and vanilla and blend until smooth.
Beat together sugar, oil, and eggs until smooth.
Add the figs and mix well.
Stir in flour, baking powder, spices, and walnuts.
Pour batter into a well-greased and -floured bunt pan.
Bake for about 1 hour, or until firm to the touch.
Cool on a wire rack and then turn into a platter.
Sprinkle with confectioners sugar and serve.
Recipe
Cream and berry cake
Such a fresh spring cake, you can use whatever berries you like.
Serves 10

6 eggs
3/4 cups sugar
5 tablespoons butter, melted
1 1/4 cups plain flour, sifted
1/2 teaspoon baking powder
3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon grated lemon zest
6 tablespoon salted butter, softened
2 cups blueberries
Preheat oven to 350ºF.
Beat eggs and sugar until light and creamy.
Add the butter and stir well.
Add flour and baking powder and beat until the batter comes together.
Pour into two greased 9-inch cake pans.
Bake for about 25 minutes or until they are set and golden.
Cool on a wire rack.
Place eggs, yolks, sugar, lemon juice and zest in a metal bowl.
Stir well and place on top of a double boiler.
Whisk until the curd starts to thicken, takes about 6-7 minutes.
Remove from heat and stir in the butter.
Cool.
Place one layer on a stand and spread with half of the lemon curd
Add half the blueberries on top, add another layer of cake.
Spread with the rest of the curd and add the rest of the berries.
Leave the cake in the fridge for at least one hour before serving
Recipe
Classic chocolate cake with vanilla frosting.
Nothing beats a good chocolate cake. I really enjoy them with vanilla frosting.
I used a square pan, but you can also use round ones.
Serves 10

12 tablespoons salted butter, soft
1 cup light brown sugar
1/2 cup sugar
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 1/2 cup plain flour
1 teaspoon baking powder
3/4 cup cocoa powder
Frosting
1 1/2 cups sugar
3 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
sugar cookies as decor
Preheat oven to 375°
In a large bowl beat butter and sugars until creamy.
Add the egg and mix well.
Add milk, vanilla, flour, and cocoa and mix until you have a smooth dough.
Pour batter into two 6-inch well greased cake tin.
Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool on a wire rack.
Whisk sugar, egg whites, water, corn syrup and cream of tartar in a large metal bowl.
Place in a double boiler.
Use a hand mixer and beat until the mixture is thick and creamy.
Take it off the heat, add vanilla and beat until cool.
Place a cake on a stand and add 1/3 of the frosting.
Add another layer and frost the whole cake with the vanilla frosting.
Decorate with sugar cookies.
Let stand at least 1 hour before serving.
Recipe
Carrot cake
A real spring classic.
I made mine in layers like a small wedding cake, simply bake them in a 6" and a 4" pan.
Really cute.
Serves 12

1 1/2 cup dark brown sugar
6 oz vegetable oil
3 large eggs
6 oz plain yoghurt
2 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardemomm
1/2 teaspoon Maldon salt
1 carrots, grated
1/2 cup sultanas
1 cup toasted chopped walnuts
Frosting:
8 oz cream cheese
2 oz butter, soft
1 teaspoon vanilla extract
2 cups confectioners sugar
Preheat oven to 350F
Beat sugar and oil until creamy.
Add the eggs, one at a time and beat well.
Add yoghurt and beat well.
Add flour, baking powder and spices and mix well together.
Mix in carrots, sultanas and walnuts.
Pour into a 9" well greased springform.
Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 50-60 minutes.
Cool cake in pan on a rack.
Mix all the ingredients for the frosting.
Place cake on a platter and cut in half lengthwise.
Add 1/3 of the frosting and place the other layer on top.
Cover the cake with frosting.
Let stand 1 hour before serving.

Images: Hector Sanchez via Taverne Agency. Recipe: Paul Lowe

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