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  Life   Food  03 Jan 2017  Piece of cake

Piece of cake

Published : Jan 3, 2017, 12:25 am IST
Updated : Jan 3, 2017, 6:30 am IST

Try out a few of these simple recipes for cakes and pies.

Berry Slab Pie (Photo: Pixabay)
 Berry Slab Pie (Photo: Pixabay)

If you’ve got a yen to bake and a craving for sweet-treats, try out a few of these simple recipes for cakes and pies.

Berry Slab Pie


  • 1.15 kg Fresh mixed berries
  • l 1 ¼ cups Granulated sugar
  • ¼ cup Cornstarch
  • 1 tbsp Lemon juice
  • ¼ tsp Salt
  • 2 tbsp Heavy cream
  • ¼ cup Sugar
  • Slab pie crust


  • Preheat oven to 180°C.
  • On a lightly floured surface, roll out a larger piece of dough to an 18-by-13 inch rectangle and cut out a 15-by-10 inch sheet using a rimmed baking sheet.
  • Chill while assembling filling.
  • In a large bowl, stir berries, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie sheet.
  • On a lightly floured surface, roll out remaining pieces of dough to a 16-by-11 inch rectangle and drape over filling.
  • Fold edges of bottom dough over top dough and pinch edges to seal.
  • Prick top dough all over with a fork. Brush entire surface with cream and sprinkle with sugar.
  • Bake until crust is golden brown and filling is bubbling till about 40-45 minutes. Transfer to a wire rack and let pie cool down till it’s warm to the touch.
  • Serve warm or at room temperature.


  • 2 ½ cups All-purpose flour
  • 1 ½ tsp Coarse salt
  • 1 tsp Sugar
  • 250 gm Cold, unsalted butter cut into small pieces
  • 6 to 8 tbsp Ice water


  • Process flour, salt, and sugar into a food processor until combined and add butter.
  • Process until mixture resembles coarse meal for about 10 seconds.
  • Add ice water in a slow, steady stream until dough comes together.
  • Turn dough out onto a piece of plastic wrap. Flatten and shape into a rectangle and wrap it in plastic. Refrigerate at least one hour.


Red Velvet Pan Cookie

  • 6 tbsp Softened butter
  • ½ cup Sugar
  • ¼ cup Brown sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 1 cup Flour
  • 2 tbsp Cocoa powder
  • ½ tsp Baking soda
  • 1 tbsp Red food colouring or beetroot juice
  • ½ tsp Kosher salt
  • ½ cup Mini white chocolate chips, more for sprinkling
  • ½ cup Chocolate, more for sprinkling
  • Vanilla ice cream (optional)
  • Chocolate syrup (optional)


  • Preheat oven to 190°C.
  • Grease a 10-inch cast iron skillet with cooking spray.
  • In a large bowl, cream butter and sugars with a hand mixer till light and fluffy.
  • Beat in egg and vanilla.
  • Add flour, cocoa powder, baking soda, food colouring and salt. Mixed until just combined.
  • Fold in chocolate chips.
  • Spread dough into skillet in an even layer.
  • Top with more chocolate chips, and bake for 15 to 20 minutes.
  • Serve with vanilla ice cream scoops.

Blueberry Cheesecake

  • 250 gm Plain sweet biscuits
  • 125 gm Melted butter
  • 3 tsp Gelatine powder
  • ¼ cup Boiling water
  • 500 gm Cream cheese, softened
  • ½ cup Caster sugar
  • 1 tsp Vanilla bean paste
  • 300 ml Thickened cream, whipped
  • 300 gm Fresh blueberries
  • Icing sugar mixture, to serve


  • Grease a 6cm-deep, 20 cm round spring form pan.
  • Process biscuits until the mixture resembles fine breadcrumbs and add butter. Process until just combined.
  • Press Mixture over base and side of prepared pan. Refrigerate for 20 minutes or until firm.
  • Sprinkle gelatine over boiling water in a heatproof jug.
  • Whisk with a fork until gelatine is dissolved and set aside to cool for 15 minutes.
  • Using an electric mixer, beat cream cheese, sugar and vanilla until smooth.
  • Gradually beat in gelatine mixture until combined.
  • Fold in whipped cream and blueberries. Pour mixture into prepared pan.
  • Smooth the top with a spatula.
  • Sprinkle remaining blueberries over the cheesecake. Cover and refrigerate overnight.
  • Transfer the cheesecake from the pan to a plate and dust with icing sugar.

Tags: blueberry cheesecake, vanilla ice cream, berry slab pie