Magic Latte Cake

Magic Latte Cake

by | Nov 24, 2017 | 0 comments

#SPONSORED

What do you make when LG sends you their new NeoChef microwave oven and a mystery basket of ingredients containing maple-flavoured golden syrup, cinnamon sticks, vanilla coffee, edible balls and gold dust?  You make magic! Well, Magic Cake, that is.

What is magic cake, you ask? See all those beautiful layers? There’s a dense caramelly bottom topped with a set custard and finally a light airy sponge on top. All of those layers were magically formed in the LG NeoChef. Amazing, right?

I’ve always been a microwave fan and I’ve got loads of recipes to show for it: this Microwave Chocolate Lamington recipe or my favourite Microwave Fudge. The LG NeoChef is beyond a standard microwave, though. It has fancy new smart inverter technology which allows you to control the watts; high for fudge, low for melting chocolate and super low for proving dough or even making yoghurt!

I used the grill combi setting for this cake. It’s perfect for microwave cakes or cupcakes as it combines the speed of microwave cooking but has a grill element to brown and caramelise the top.  For me it’s a total game-changer. This cake is so versatile – feel free to swop out the coffee for chocolate, the syrup for honey or the cinnamon for cardamom. What’s your favourite thing to make in the microwave? I’d love to know in the comments below!

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Magic Latte Cake

Ingredients

  • 250ml milk
  • 1 cinnamon stick
  • 2 large eggs, separated
  • 75g maple flavoured syrup
  • 15ml strong brewed Vanilla flavoured coffee, cooled
  • 65g salted butter, melted
  • 60g cake flour, sifted
  • Coffee Syrup
  • 60g maple flavoured golden syrup
  • 30ml warm, brewed vanilla-flavoured coffee
  • Vanilla ice cream, white chocolate shavings, gold dust and edible balls, to serve

Instructions

  1. Preheat the LG NeoChef oven to 160 degrees Celsius or set the oven to grill combo - see TIP. Grease and line a standard loaf tin (or a similar sized microwaveable dish if you're using the combo setting).
  2. Bring the milk and cinnamon stick to the boil. Set aside and allow to cool completely. Strain.
  3. Beat the egg whites in a clean bowl until stiff peak stage.
  4. In a separate bowl, beat the egg yolks with the syrup and coffee until light. Add the melted butter and beat for another minute then add the milk.
  5. Fold in the sifted flour - the mixture will look lumpy but don't worry, this is correct.
  6. Gently fold in the beaten egg whites with a metal spoon.
  7. Pour the batter into the prepared baking dish and bake for 1 hour or until the top is golden and the cake jiggles like jelly when you shake it lightly.
  8. Allow to cool in the pan for at least 3 hours before unmoulding. Make the syrup by combining the ingredients and microwave on high for 30 seconds. Serve piled with vanilla ice cream, white chocolate shavings, drizzling of syrup, gold dust and edible balls.
  9. TIP If you want to make it using the microwave setting, set the LG NeoChef cook mode to Grill-Combi 1 and cook for 10 minutes or until slightly wobbly but set. Allow to cool completely before serving.
https://thekatetin.com/latte-magic-cake/

Disclaimer: This post has been sponsored by LG South Africa.

5-Ingredient Nutty Chocolate Magic Bars

5-Ingredient Nutty Chocolate Magic Bars

by | May 12, 2014 | 0 comments

Idiot-proof doesn’t come close to describing these bars. I mean, you don’t even need a bowl to make them! It’s a simple case of layering 5 ingredients and banging the tray in the oven. No stirring, no mixing, and no effort. But I don’t promise that waiting for them to bake won’t take effort because it will. It will in fact be torture. Now I hear you asking, ‘But Kate, why are they magic?!’ Well, because you just layer the ingredients in the baking tin, and while they are in the oven, they magically split into a crumbly biscuit layer, a sticky caramelised toffee layer and a nutty, chocolatey layer on top. What I love the most about these magic bars, besides the fact that they’re ridiculously easy and decadent, is that they’re just as versatile. Don’t like coconut? Swop it out for oats, or puffed rice or granola. Add more nuts, take out the chocolate, sprinkle in smarties or chocolate malty balls, the sky is the limit!

5-Ingredient Nutty Chocolate Magic Bars

No mixing, no washing up, simply layer the ingredients in a baking pan and the bars magically come together during baking.

Makes 24

 

125g butter, melted

150g chocolate or digestive biscuits, crushed

1 tin (395g) sweetened condensed milk

1 cup The Kate Tin Dark Chocolate Chips or The Kate Tin Baking Chocolate, chopped

2 ½ cups chopped nuts, coconut or oats (or a combination of all)

 

Preheat oven to 180°C. Grease and line a 20 x 20cm non-stick baking pan. Pour the melted butter into the tray and sprinkle the biscuit crumbs over evenly. Pour half the condensed milk over. Layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon then pour the remaining condensed milk over. Bake for 25-30 minutes or until light brown. Loosen from the sides while still warm and cool on a wire rack. Cut into bars.