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


Rectangular cake with berries

Rectangular cake with berries

25-30 pieces
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 25 x 35 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.

The recipe was made by

Dansukker

Roasting pan cakes

Roasting pan cakes

approx. 40
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
• 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 untreated 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 untreated 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.

The recipe was made by

Dansukker

Brown Sugar Squares

Brown Sugar Squares

25 pieces
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 (20 x 30 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.

The recipe was made by

Dansukker

Mud cake topped with coconut toffee glaze

Mud cake topped with coconut toffee glaze

about 20 pieces
Ingredients

5 eggs
500 g Dansukker Dark Muscovado Sugar
200 g butter, softened
60 g cocoa powder
25 g Dansukker Vanilla Sugar
1 g salt
200 g plain flou

Coconut toffee glaze
400 g desiccated coconut
300 g Dansukker Granulated Sugar
280 g Dansukker Light Syrup
300 ml double cream
125 g butter or margarine


Whisk together the eggs and muscovado sugar. Add butter, cocoa, vanilla sugar and salt and whisk until smooth. Mix in the flour. Spread the mixture into a wide oven pan 30 x 40 cm lined with greased baking parchment. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Meanwhile, put the ingredients for the toffee glaze in a saucepan and simmer, stirring constantly, for 5 minutes. Spread the glaze over the cake and bake for a further 10 minutes. Allow the cake to cool, then cut into squares. Store the squares in an airtight tin with paper between each layer. Can be frozen.

The recipe was made by

Dansukker

Raspberry squares

Raspberry squares

about 30
Ingredients

6 eggs
400 g Dansukker Organic Cane Sugar
200 g finely chopped hazelnuts
30 g plain flour
1 1/2 tsp baking powder
1 tbsp Dansukker Vanilla Sugar

To decorate
1 bag (100 g) Daim nuggets
300 ml whipping cream
2 tbsp Dansukker Icing Sugar
250 g (1/2 litre) fresh raspberries


Line a shallow oven pan measuring 25 x 35 cm with greaseproof paper. Grease the paper. Whisk the egg and sugar until light and fluffy. Mix together the chopped nuts, flour, baking powder and vanilla sugar and fold them into the egg mixture. Pour the mixture into the pan and bake in the centre of the oven for about 30 minutes at 175 °C. Turn the cake out onto a sheet of greaseproof paper. Peel off the paper it was baked on. Sprinkle the cake with the Daim nuggets. Allow to cool, then cut into squares. Whip the cream with the icing sugar until it forms stiff peaks. Pipe mounds of cream onto the squares. Garnish with raspberries. The cake can be frozen before being thawed and decorated. If you don’t need all of the cake at once, adjust the quantity of cream and raspberries to the number of squares you’ll be serving.

The raspberries can be replaced with other berries or fruit.

The recipe was made by

Dansukker

Gingerbread cake in a roasting pan

Gingerbread cake in a roasting pan

About 40 pieces
Ingredients

4 eggs
700 g Dansukker Brown Sugar Dry
600 ml buttermilk
5 g ginger
8 g ground cardamom
4 g ground cloves
13 g ground cinnamon
720 g plain flour
15 g bicarbonate of soda
200 g melted butter or margarine
200 g lingonberry jam or frozen lingonberries

Topping
400 g natural Philadelphia cream cheese, light if preferred
240 g Dansukker Icing Sugar
15 g Dansukker Vanilla Sugar
Frozen lingonberries (optional)


Beat the eggs and sugar until fluffy. Add the buttermilk. Mix together the dry ingredients and fold into the mixture. Stir in the butter and lingonberry jam. Pour the mixture onto a baking tray lined with greased and lightly breadcrumbed greaseproof paper. Bake in the centre of the oven at 175 °C for approx. 25 minutes. Turn the cake out onto a sheet of baking parchment and leave to cool.

Mix together the cream cheese, icing sugar and vanilla sugar and spread the mixture over the cake. Sprinkle the cake with lingonberries and cut into squares.

The recipe was made by

Dansukker

Blueberry squares

Blueberry squares

About 35 pieces
Ingredients

Pastry
540 g plain flour
200 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
10 g baking powder
300 g butter or margarine, softened
3 eggs
250 g blueberries

Crumble topping
150 g melted butter or margarine
180 g porridge oats
300 g Dansukker Cane Sugar Granulated

Decoration
Dansukker Icing Sugar


Mix together all the dry ingredients for the pastry in a bowl. Add the fat and work together to make a crumbly dough. Stir in the eggs. Press the dough onto the bottom and sides of a greased baking pan measuring about 20 x 30 cm. Put the blueberries on top. Mix the melted fat with the oats and sugar and sprinkle over the blueberries. Bake the cake in the centre of the oven at 200 °C for approx. 30 minutes. Leave to cool. Cut into squares and dust with a little icing sugar.

The blueberries can be replaced with other berries or fruit, e.g. cherries or plums.

The recipe was made by

Dansukker

Chocolate coconut squares

Chocolate coconut squares

makes 20
Ingredients

3 eggs
250 g Dansukker Granulated Sugar
150 g plain flour
20 g cocoa powder
4 g baking powder
100 ml water
100 g butter or margarine

Coconut paste
75 g butter or margarine
125 g desiccated coconut
150 g Dansukker Icing Sugar
2 small eggs

Decoration
Dansukker Icing Sugar


Grease a small baking pan (about 20 x 30 cm) and sprinkle with flour.

Beat the eggs and sugar until fluffy. Combine the flour, baking powder and cocoa powder and stir into the mixture. Bring the water and butter/margarine to the boil and add the chocolate mixture. Pour the mixture into the tin and bake in the lower part of the oven for 20 minutes at 200 °C.

Combine all the ingredients for the coconut paste in a saucepan and simmer until the paste thickens, stirring constantly.

Remove the cake from the oven and raise the heat to 225 °C. Spread the coconut paste over the chocolate cake and bake at the centre of the oven for a further 10 minutes until färg.golden. Allow the cake to cool, then cut into pieces. Dust the cake with icing sugar before serving. Ideal for freezing.

The recipe was made by

Dansukker