Baking in a roasting pan

Baking in a roasting pan is simple and practical – and above all, it produces large quantities. Ideal if you're having a party or taking a cake to work. And of course, any leftovers can be frozen.

Below you will find recipes for Roasting pan cakes, Rectangular cake with berries, Brown Sugar Squares, Mud cake topped with coconut toffee glaze, Raspberry squares, Gingerbread cake in a roasting pan, Blueberry squares and Chocolate coconut squares.

Roasting pan cakes

Ingredients

2 dl liquid margarine
2 dl water
5 eggs
4 dl Dansukker Granulated Sugar or Dansukker Cane Sugar Granulated or Dansukker Brown Sugar Dry
4 1/2 dl plain flour
2 tsp baking powder
Butter/margarine and Dansukker Cane Sugar Granulated for the pan

Suggested flavourings
• 2 tsp Dansukker Vanilla Sugar with real vanilla
• 2 tbsp cocoa
• 1 g saffron
• approx 400 g fresh berries or chopped fruit
• approx 250 g raisins or other dried fruit
• 100 g grated carrots + 200 g drained crushed pineapple + 50 g walnuts
• 300 g grated squash + grated zest of 1 lime

Suggested toppings
• Dansukker Icing Sugar, any flavour, mixed with a little water
• 200 g natural Philadelphia cream cheese + 2 1/2 dl Dansukker Icing Sugar + grated zest of 1 lemon
• 3 dl Dansukker Icing Sugar + 1 tbsp cocoa powder + 1/2 dl coffee + 50 g melted butter/margarine, sprinkle with desiccated coconut

Grease a tin, about 30 x 40 cm, and sprinkle with the cane sugar. Beat the eggs and sugar until fluffy. Stir in the margarine and water. Mix together the dry ingredients and fold into the mixture. Add your chosen flavouring. Pour into the pan and bake in the centre of the oven for 25-40 minutes at 175°C. Turn the cake out of the tin. Decorate the cake as desired.

Rectangular cake with berries

Ingredients

500 ml plain flour
2 tsp baking powder
1 tbsp Dansukker Vanilla Sugar
150 ml Dansukker Cane Sugar
3 eggs
100 g butter or margarine, at room temperature
400 g cream cheese
2 1/2 tbsp powder for making thick boiled vanilla custard
250 ml double cream
100 ml Dansukker Granulated Sugar
1 litre berries, rinsed and picked over

To decorate
Fresh berries
Dansukker Icing Sugar

Line a 25x35 cm oven pan with baking parchment. Combine the flour, baking powder, vanilla sugar and cane sugar in a bowl. Add the butter or margarine and eggs and work to make a dough. Put the dough in a plastic bag and refrigerate for 30 minutes. Press the dough over the baking parchment inside the oven pan. Blind-bake in the centre of the over for 15 minutes at 175°C.

Meanwhile, mix together the cream cheese and vanilla sauce powder. Whip the cream with the sugar to soft peaks and fold into the cream cheese mixture.

Spread the cream cheese mixture over the blind-baked cake base. Arrange the berries on top. Bake for a further 25 minutes. Allow to cool, then cut the cake into squares. Dust with icing sugar just before serving.

Brown Sugar Squares

Ingredients

150 g butter or margarine
300 g Dansukker Brown Sugar Dry
2 eggs
3 dl plain flour
1/2 tsp baking powder
2 dl chopped almonds
2 tsp Dansukker Vanilla Sugar

Set the oven temperature to 150-175°C.

Melt the butter/margarine with the brown sugar in a saucepan. Simmer for 5 minutes. Leave to cool.

Add the eggs. Stir in the flour, baking powder, almonds and vanilla sugar. Mix well.

Grease a baking tin or a roasting pan (20x30 cm). Pour the mixture into the tin.

Bake on the lowest shelf of the oven for 30-45 minutes. Use a skewer to test whether the cake is done. Leave to cool. Cut into squares.

Mud cake topped with coconut toffee glaze