Cakes I Bake

Jenny’s Cakes: I take pride in baking the following cakes from scratch using locally sourced, seasonal ingredients whenever possible. I don’t and will never use any artificial sweeteners or colours. All recipes are my own, inspired by my favourite flavours. The desserts below are all packed with flavour and have only a touch of sweetness so you put your fork down feeling satisfied rather sugar rushed.

100% Organic versions of the cakes below are available upon request

Type	Frosting	total price per 8’ cake
Bourbon Manhattan: Lemon Peel, Bitters, Marachino Cherries	Serve with a shot of Bourbon	$16
Pina Colada: Pineapple cake	Coconut Buttercream	$17
Triple Berry Twist: A swirl of colourful berries & orange zest	Citrus Sugar Glaze	$16
Carrot Cake: Rich with grated carrots. No raisins!	Traditional Cream Cheese Frosting	$15
Speckled Citrus : Grapefruit pieces & poppyseeds	Citrus sugar glaze	$16
Malva Pudding: Traditional South African cake soaked in Bailys just before serving	No frosting. Comes with Bailys mixture to warm on site and pour over individual servings.	$17
Caramel Peach Cake	(the caramel)	$15
Ginger Spice: Refreshing summer take on a winter classic		$15
Souflee Cheesecake:  Flavours optional: mango mint, strawberry rose, blueberry lemon or candied ginger caramel		Please note this cheesecake has a pastry crust so it is best consumed within a day of delivery. Must give 48 hours notice for this order.  $20
Plum Pudding: A moist and boozy cake perfect for welcoming in the fall and winter	Grandma’s Sauce Superb	$16
Boozy Banana Cream Pie: Chocolate glazed pastry with layers of bananas and caramel sauce under a orange rum cream cheese frosting. Decadent, rich and delicious.		Should be consumed within 1 day of delivery. Must give 48 hours notice for this order. $18
Lemon Tart	none	Must give 48 hours notice for this order.  $18
Chocolate Orange Truffle Cake (flourless too!)	Suggested: whipped cream or a citrus gelato	$17
Orange Date Cake: Orange segments and date pieces	Citrus Cream Cheese Frosting	$15
Pistachio Crunch	Orange Blossom Frosting	$17

Can't Wait for Those Peaches to Ripen?

Every Ontarian knows that it is peach season and we all have the sticky, smiley faces to prove it.

But living alone, one has got to be creative when finding a way to eat through a basket of peaches. They were just $2.77 at No Frills, but not one peach was ripe.

What to do!?

Ontario Peach and Crystallized Ginger Caramel Cake

drool.


I found a recipe for a Spicy Pear Tart and was inspired. Since we had a basket of ripe Ontario peaches in our fridge ( hiding from the fruit flies), and since I love crystallized ginger, I thought that I would do a little experimenting. It turned out gooey, spicy, sticky and sweet. In one word: Delicious.

Here is the recipe, step by step, with pictures ( yay!):

1. Preheat your oven to 300F/ 150 C. Wrap the outside of your 10 inch springform pan with 2 layers of aluminum foil ( necessary holder-in of caramel goodness). No need to grease or flour the inside.

2. In a small pot, melt together:
- 1 cup packed brown sugar
- 1/2 cup ( one stick) butter

Stir every so often, and after about 5 minutes, it should look like caramel...because that is what it will be. Hooray! If it looks like the butter isn't stirring into the melted sugar ( mmmm) then take it off the heat and stir it vigorously with a whisk or fork ( but be careful! Hot sugar = bad burns) until it is one homogeneous mixture of goodness.

Pour into your springform pan and continue on with step 3.

3. In a medium sized bowl, combine the following:
- 1 1/2 cup all purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp salt

4. In another medium sized bowl, whisk together:
- 2 eggs
- 2/3 cup vegetable oil

Then stir in:
- 1 peach, chopped up into little pieces
- 1/4 cup crystallized ginger, finely diced

5. Pour your dry ingredients into your egg mixture and stir just until combined.

6. Spoon the mixture over the caramel and smooth it into an even surface using a spatula. On top, arrange attractively:
- 4 peaches, sliced

7. Bake for 1 hour and 15 minutes. Then, turn down the heat to 250 F/ 120 C and bake for another 20 minutes. When the edges are bubbling and the centre is visibly cooked, take it out of the oven. Let it cool for 5 long minutes and then present proudly, stomach grumbling, with a creme anglaise ( or to cheat, melt some vanilla ice cream) zig-zagged across the plate before placing down the slice.