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ShelterBox is an international disaster relief charity that rapidly delivers emergency shelter and life saving supplies to families made homeless by disasters around the world. It has responded to almost 200 disasters worldwide, delivering aid to over one million people in need - a remarkable achievement. Big ShelterBox Week is seven days packed full of activities to raise awareness and funds for the charity, helping families who have lost everything after a disaster. With the support of ShelterBox’s 21 affiliates, the event is taking place all over the world. Photo: Mentawai Island Tsunami, 2011 | Becky Maynard

This indulgent baking book consists of traditional recipes from each affiliate’s country, celebrating the work that ShelterBox does on an international scale. There is something for everyone in the ShelterBox family; energy-fuelled beer cake from Denmark for a ShelterBox Response Team; Indonesia’s steamed pandanus cakes to satisfy a Young ShelterBox student’s sweet tooth; a cake from Portugal to share with all the family; a life saving recipe from Italy just when you think you have nothing in the kitchen; and many more! Some recipes you will recognise, others are more unusual. There are cakes for tea time and some for special occasions. Whatever takes your fancy, every sweet treat will be popular at the Big ShelterBox Cake Bake.

Happy Baking!

Photo: Colombia Flooding, 2010 | Thomas Lay


Beer Cake from Denmark This Danish recipe not only is easy to make and low in fat but it also tastes delicious and is a great energy booster, keeping a ShelterBox Response Team very happy.



500 g brown muscovado sugar or soft brown sugar 500 g flour 330ml ale or dark beer 1½ tsp powdered clove 1½ tsp powdered cinnamon 1½ tsp powdered ginger 1½ tsp baking powder (sodium hydrogen carbonate)

Preheat oven to 200°C (180°C fan assisted). Mix all ingredients well in a bowl. Grease a 1 litre (loaf) baking tin with a thin layer of butter. Pour the mix into it and bake in the low shelf of the oven for about one hour or until it is golden and firm to touch. Remove from oven and leave to cool a little before removing it from tin to leave to cool to room temperature. Slice cake (1-2cm slices) and serve with butter.

Pavlova from Australia Sweet meringue – light inside with a crisp crust topped with fresh whipped cream and juicy fruit makes this cake the ultimate comfort food.

Photo: Haiti Earthquake 2010 | Mark Pearson

Ingredients: Method: 6 egg whites 2 cups caster sugar 1½ tsp vinegar 1½ tsp vanilla essence strawberries and cream to top

You can use a fluted flan dish, pie dish, ovenproof flat pavlova dish, small casserole or flat tray covered with baking paper. Preheat oven to 150°C (130°C fan assisted). Beat egg whites until stiff. Add sugar gradually (you may not need to use all 2 cups), 1 tbsp at a time, beating at high speed. When sugar has been thoroughly incorporated and glossy meringue has formed, fold in vinegar and vanilla. Heap pavlova into a greased dish ensuring the mixture is not spread out too much. Keep about 7cm high in a big pile. No need to spread to edge of dish. Bake for 45 minutes, then turn oven off and allow to cool in oven. Top with whipped cream and fruit when cool. The finished product should be like marshmallow in the centre and crisp on the outside.



Photo: Volunteers at ShelterBox HQ | Mark Pearson

Carrot Cake from Switzerland

Healthy and high in energy, this Swiss recipe would go down well in the volunteer staff room at ShelterBox HQ after a busy box pack. Ingredients: 4 eggs 1 ¼ cups vegetable oil 2 cups white sugar 2 tsp vanilla extract 2 cups flour 2 tsp baking soda 2 tsp baking powder ½ tsp salt 2 tsp ground cinnamon 3 cups grated carrots 1 cup chopped pecans

Method: Preheat oven to 175°C (155°C fan assisted). Grease and flour a 23x33cm baking tin. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla extract. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out Topping: clean. Let cool in pan for 10 minutes, then turn out onto a ½ cup butter, softened wire rack and cool completely. 227 g cream cheese, softened 4 cups confectioners’ sugar To make frosting: In a medium bowl combine butter, cream 1 tsp vanilla extract cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


FONDANT Chocolate Fondant from France Tempting and dangerously addictive is how to describe this French classic, much like fundraising for ShelterBox - a guaranteed top-seller at a cake sale in the Big Cake Bake.

Photo: Kok Robin



250g of ricotta cheese 4 eggs 80g caster sugar 25g corn flour 10g good quality cocoa powder 80g fruit purée (from a jar. Ideally no added sugar. You choose the flavour!) 180g dark chocolate (60%) 40ml cooking oil (sunflower or other neutraltasting oil) 1 pinch of salt

Pre-heat the oven to 180°C (160°C for fan assisted). Melt the chocolate in a bowl over a pan of simmering water making sure the bowl doesn’t touch the water. Beat the eggs with the sugar for 1 to 2 minutes. Add the fruit purée and ricotta cheese. Beat until well mixed. Add the corn flour, cocoa powder and salt and mix. Finally, add the cooled, melted chocolate and the oil and mix. Pour into the prepared cake tin and cook for 20 minutes. Switch off the oven and leave the cake to rest in the cooling oven for 20 minutes. Remove from the oven, and leave to cool completely before removing from the cake tin. Serve at room temperature. If, by some miracle, you don’t eat all the cake in one go, then keep it in the fridge and take out 15 minutes before serving.

SCOUT CAKE Cornmeal Cake from Brazil Bake before a Scouting trip and you will have the best breakfast every morning - this Brazilian cake is sweet and wholesome making it a great start to the day.



4 eggs 150g margarine 2 cups sugar 2 cups all purpose flour 1 cup cornmeal 1 tsp baking powder 200ml coconut milk 120ml milk ¼ tsp anise (optional) ½ tsp salt

Whip the egg whites to soft peak stage, and then gently add the yolks. In another bowl, beat the margarine with sugar and salt. Add the eggs, stirring gently until creamy. Add the other ingredients gradually and beat until the batter is fluffy. Pour the batter into a greased pan sprinkled with all-purpose flour and bake the cake 30 to 40 minutes in a preheated oven of 190°C (170°C fan assisted). Optionally, make a mixture of sugar and cinnamon and sprinkle it on top of the cake. Serve with tea or an “espresso” coffee. This recipe was provided by chef Tiego Buim.

Photo: Scouts helping ShelterBox during flooding in Brazil, 2012

Ingredients: 125g room temperature butter ¾ cup caster sugar 3 large room temperature eggs, separated 2 cups all-purpose flour 2 tsp baking powder ½ tsp vanilla essence ¾ cup raspberry or plum jam coconut topping ¼ cup caster sugar 1¼ cups unsweetened, desiccated coconut 1 tsp vanilla essence a handful of fresh raspberries (optional)



Louise Cake from New Zealand This old-fashioned Kiwi favourite consists of a thin layer of cake or biscuit smothered with jam and a light coconut meringue topping - ideal for a ShelterBox Ambassador needing that motivational boost.

Method: Pre-heat oven to 150°C (130°C fan assisted). Lightly grease a 28x18cm rectangular cake tin. Line tin with baking paper and allow the paper to overhang edges a little. In a mixing bowl cream together the butter and sugar until light and fluffy. Add 3 egg yolks, 1 at a time, beating well after each addition. Sift flour and baking powder together. Fold through the creamed mixture. The dough will seem quite crumbly but this is normal. Press dough into lined cake tin. Prepare the coconut meringue topping. In a clean bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add ¼ cup of caster sugar, a tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla essence. Using a spatula spread a thin layer of jam over the dough. Next, spoon and spread the coconut meringue over the jam. Make sure all the jam is covered with meringue. Bake in the oven for 20 to 25 minutes or until the meringue top is a soft pink eggshell colour. It is normal for the meringue to crack, so don’t panic. Remove from oven and cool in tin for 2 to 3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack. Once cooled, cut cake into squares and serve topped with fresh raspberries. The Louise cake slice can be kept in an airtight container for up to one week.

Photo: Tiny Happy


Swedish Princess Cake from Sweden Covered in a green marzipan, much like the colour of ShelterBoxes, this celebratory cake was originally named ‘Green Cake’ but was renamed after a Swedish Royal Princess who became very fond of the recipe.

Ingredients: The Cake: 4 eggs 150ml sugar 100ml flour 50ml potato flour ¼ grated lemon peel (yellow part only) Layer filling: 2 eggs 2 tbsp sugar 1 level tbsp flour ¼ litre simmering milk or cream 1 tbsp vanilla sugar 100ml heavy cream (for whipping) approximately 200g (½ jar) raspberry jam

Photo: Ruoxi Yu

Almond marzipan topping: 100g skinned and finely ground sweet almonds 100g pure powdered confectioners sugar 1-2 tbsp cream, coloured with a few drops of green food colouring

Photo: Amanda Peterson

Method: The Cake:

Cake assembly:

Beat 2 whole eggs and 2 yolks with the sugar until it becomes a very pale yellow colour and light. Add both sifted flours and the lemon peel. In a separate bowl whip the 2 egg whites until stiff peaks form, then gently fold into the cake mixture. Pour the batter into a buttered and floured 23cm cake pan and bake in a preheated oven at 190°C (170°C fan assisted) for 12 to 15 minutes or until golden and firm to touch.

Slice the cake into 3 layers. Place the bottom layer on a plate and spread with approx. ⅓ of the custard filling and ½ the raspberry jam. Then place the second layer on top of the first and cover with approx. ⅓ of the custard filling. Finally position the third and top layer and spread the top and sides with the remaining custard cream and raspberry jam, placing a little extra in the centre to achieve a slightly domed top, which is the traditional cake shape.

The custard filling: Whip the eggs, sugar and flour until well combined and fluffy. Add the hot milk or cream in a steady stream while stirring vigorously. Return to the pan and simmer until the custard becomes thick. Remove from heat and continue stirring until the custard cools (this stops the custard from setting and prevents a skin forming - a mixer with a dough hook on slow is excellent for this). Lastly, fold in the vanilla sugar and the whipped cream. The almond marzipan coating: In a mortar and pestle, pound the ground almonds and the sugar together while slowly incorporating the cream. Keep pounding until a smooth paste is achieved. Add a few drops of food colouring until you reach the desired colour. A pale green is the most traditional colour. Make into a ball and cover with plastic wrap, then chill in the refrigerator for at least 1 hour before rolling out.

Roll out the almond marzipan coating between two sheets of waxed paper until it is thin (approx. 2 millimetres) and large enough to cover the top and sides of the cake in one piece. To succeed with this, measure the height of the cake and multiply that figure by 2, then add the width of the cake and you will know how large your coating needs to be. Remove 1 sheet of waxed paper and very carefully lift the marzipan and place it over the cake, paper side up. Once it is positioned to your satisfaction, and the cake is completely covered, remove the second sheet of waxed paper. Trim any excess almond marzipan from around the base of the cake. Finish off by sifting a fine dusting of powdered sugar over the top. To add an extra touch, create a rose using petals made of almond marzipan, tinted with a little red food colouring and you have cake fit for a Princess.


SWEETS Steamed Pandanus Cakes from Indonesia These traditional Indonesian desserts are ideal for students with a sweet tooth perfect to get their creative juices flowing to do Young ShelterBox activities.


Photo: Indonesia Tsunami, 2004

Cut the 5 pandanus leaves into short lengths, place them in a blender or food processor with the water and process until fine. Strain and discard the solids to obtain pandanus juice. Place the rice flour and salt in a bowl and pour in the pandanus juice, lime water and enough additional water to form a smooth, pliable dough. If the dough feels crumbly to the touch, add a few more drops of water. Knead the dough for a few minutes until smooth. Line the base of a shallow cake pan with a banana leaf (cut to fit). Lightly grease the leaf with oil to prevent the cakes from sticking.

To shape the cakes, pinch off a small piece of the doughand Ingredients: roll it into a smooth ball, about 21/2 cm across. Flatten the dough to a thickness of 1 cm and press the center to create 5 pandanus leaves a slight depression. 100 ml (scant 1/2 cup) water 250g (2 cups) glutinous rice flour Arrange the button-shaped cakes on the oiled banana 1/2 tsp salt
 leaves, spaced at least 2 cm apart, to ensure that they do 1 tsp lime water not stick together. Place the pan in a steamer and steam for 125 ml (1/2 cup) water 15 to 20 minutes. 2 banana leaf sheets (for lining the steaming tray) Oil for greasing the banana leaf While the cakes are steaming, make the Palm Sugar Syrup 100g (1 cup) freshly grated coconut by boiling the chopped palm sugar, water and panadanus 1/4 tsp salt leaf together in a saucepan until the sugar dissolves and the syrup is slightly thick and sticky. Strain into a small jug or Palm Sugar Syrup bowl. 100g (1/2 cup) palm sugar, finely chopped Combine the grated cocnut and salt in a separate bowl and 125 ml (1/2 cup) water steam for 15 minutes. 1 pandanus leaf, torn lenghtwise and tied in a knot To serve, sprinkle the grated salted cocnut over the cakes and drizzle Palm Sugar Syrup over them.

ULTIMATE DUCHESS Victoria Sponge from the UK Great Britain’s Duchess of Bedford invented tea time in the 19th Century during which this classic cake was a favourite at Queen Victoria’s tea parties, hence the name. ShelterBox’s President HRH The Duchess of Cornwall would enjoy this recipe too. Ingredients: 200g unsalted butter, softened, plus extra for greasing 200g caster sugar 1 tsp vanilla extract 4 medium eggs 200g self-raising flour, plus extra for dusting about 6 tbsp raspberry jam 250ml double cream, whipped icing sugar, for dusting Method: Heat oven to 190°C (170°C fan assisted). Grease and flour two 20cm round cake tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Divide the mix between the cake tins, place into the oven and bake for about 20 minutes until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 minutes in the tin, before turning out onto a wire rack and cooling completely. Spread the jam onto one cake and top the other with the cream. Sandwich the cakes together and dust with icing sugar. Photo: Anne McDonough


Chocolate Cake from Hong Kong This cake celebrates Hong Kong’s melting pot of cultures, much like ShelterBox. It was created by individuals from three nations, who each call Hong Kong home. It’s a fun recipe where children must be involved to really add the disaster touch!


Method for ‘Disaster’ cake:

2 eggs ¾ cup vegetable oil ½ cup milk pinch of salt 1 tsp baking powder 1 tsp baking soda 2 cups plain flour 20g melted chocolate 1 tbsp desiccated coconut

Preheat the oven to 190°C (170°C fan assisted). Place the ingredients in a medium size bowl and mix well until soft. Bake for 35 to 40 minutes. Remove from the oven and leave to cool. Method for the ‘Relief’: Decorate the cake as you wish with icing sugar, marzipan, chocolate, fruit or anything else you fancy. Then call your kids to place the final touches by cutting the cake in any single angle that they can.

Orange Tompouce from the Netherlands These Dutch delicate, sweet and creamy pastries take on many different variations in form and size, much like the disasters that ShelterBox responds to around the world.

Photo: Pakistan Floods, 2010 | Mark Pearson


Unroll the puff pastry measuring 20 x 45cm. Cut it with a rough knife in three rectangles and lay them on a wet baking sheet. Bake the pastry for 20 minutes in a preheated oven at 220째C (200째C fan assisted). Remove the pastry from the Ingredients: oven and place the puff pastry on a rack to cool. Cut all slices in 3 so you get 6 equal rectangular pieces. 360g puff pastry 250g pastry cream Whip the cream with 10g icing sugar. Stir the pastry cream 80g whipping cream and mix with the whipped cream. 10g soft sugar orange coloured sprinkles Making the glaze: Mix the colouring agents with a little water 130g icing sugar for decoration (start with a tablespoon and add more) so it is still thick but water spreadable. Add as much orange (or red and yellow) food orange colouring agents colouring to create the right colour orange. (You can also make the glaze with others colors). Spread the glaze on half of the puff pieces. Spread the cream mix on the other half of the puff pieces and sandwich the two different puff pastries together.

Method: Preheat the oven to 190°C (170°C fan assisted). In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 23cm pie pan, and bake until brown, about 15 to 20 minutes.


Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 170°C (150°C fan assisted). In a separate bowl, combine the condensed milk, lime juice and eggs. Whisk until well blended and place the filling in the cooled pie shell.

Key Lime Pie from USA

Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. To make whipped cream, in a deep mixing bowl, beat 1 cup heavy whipping cream until soft peaks form. Sprinkle 1 to 2 tablespoons granulated sugar over the cream; beat until soft peaks return. Do not overbeat. Makes about 2 cups.


This tangy tart originated in Florida, home to the small key lime and ShelterBox USA headquarters. The green colour is representative of ShelterBox, a colour recognised by supporters around the world.

Ingredients: 1 ½ cups graham cracker (sweet biscuit) crumbs or ready-to-bake graham cracker crust ½ cup granulated sugar 4 tbsp (1/2 stick butter), melted 2 (396g) cans condensed milk 1 cup freshly squeezed key lime juice or bottled lime juice 2 whole eggs Whipped Cream: 1 cup heavy cream 1-2 tbsp granulated sugar

Note: Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume. Once chilled, spread the whipped cream over the top of the pie using a spatula. Serve chilled and enjoy!

SURVIVAL CAKE Photo: Sumatra Earthquake, 2009

Tagliatelle Cake from Italy Packed with slow-releasing carbohydrates, this cake is perfect for those who undergo heavy training with ShelterBox’s International Academy for Disaster Relief.

Method: To make the tart dough: In a bowl, mix together the butter and sugar. Add the almond liqueur, egg and sifted flour and yeast. Knead the dough until even and smooth, then let rest for 30 minutes in the fridge. Then, using a rolling pin, roll out the dough into circle with thickness of 5 to 6 mm. Place the tart dough in a tart pan of the same diameter. Ingredients: For pasta: 100g sugar 200g all-purpose flour 50g butter 1 tbs almond liqueur 1 egg 1 tsp baking powder

To make the tagliatelle: Form a well with the flour. Add the eggs to the centre and begin incorporating the eggs into the flour. Knead the dough until even and smooth, then let rest for 20 minutes covered in cling film. Roll out the dough using a rolling pin or pasta machine until very thin. Dust lightly with flour and fold the sheet of pasta many times. Use a knife to cut thin tagliatelle. Separate the tagliatelle noodles and let them dry for a couple of minutes on a lightly floured baking sheet.

For the tagliatelle: 200g all-purpose flour In the meantime, chop the peeled almonds, candied citron and the yellow 2 eggs part of the lemon peel. Add the sugar and mix until even. Evenly sprinkle a layer of this mixture on the bottom of the tart pan. Place a layer of tagliatelle For filling: on top and continue to alternate layers. Dot the top of the tart with butter 100g almonds, peeled and bake in a preheated 220°C (200°C fan assisted) oven for 30 minutes or 50g candied citron until the tart crust is golden. lemon zest 100g sugar When done cooking, remove the tagliatelle tart from the oven and let cool. butter to taste Finish by spraying with bitter almond liqueur and serve. almond liqueur to taste

CAMPING Bacon Pancakes from Canada These little pancakes have the perfect balance of sweet and savoury and are great to cook on an outdoor camping fire or stove, warming you up in the wild outdoors.

Ingredients: 12 slices Canadian back bacon (thinly sliced) 1 cup flour 1 tsp baking powder ½ tsp baking soda 2 tbsp sugar ½ tsp salt 1 ½ cups buttermilk 1 large egg, lightly beaten 2 tbsp butter, melted (plus extra for frying pan) Canadian cheddar cheese (grated for garnish) Canadian maple syrup

Method: Prepare pancake batter: Sift flour, baking soda, baking powder, and salt in a bowl. Add buttermilk, egg and melted butter and stir just until ingredients are mixed (do not over mix). Fry bacon until browned on both sides. Remove from pan and set aside (keep warm). Heat a clean non-stick pan or griddle, lightly buttered, to medium heat. Place a few slices of bacon in the pan, well spaced (at least 2.5cm apart – use a second pan or cook in batches if necessary). Carefully pour pancake batter directly on top of each piece of bacon to cover completely. Cook until bubbles form on the top of each pancake, then flip over and cook the other side until lightly browned. Serve pancakes bacon-side up, topped with grated cheddar and maple syrup.

LIFESAVING CAKE Stale Bread Cake from Italy Who would have thought that leftover stale bread could taste so good in a cake? This Italian recipe will save you just when you think there is nothing left in the kitchen.

Ingredients: 2 eggs beaten ½ litre milk 100g sugar 150g stale bread 50g butter 1 tsp vanilla powder or essence (Optional: 2 tsp raisins and 2 tsp desiccated coconut) Method: Simmer the milk, bread, sugar and vanilla over a low heat for about 5 minutes then sieve the mixture and discard the excess liquid. Add butter and beaten eggs to the mixture and if you have chosen to add raisins and coconut put them in too. Grease a cake tin about 25cm in diameter and dust with sugar. Pour the mixture into the tin and bake in a preheated oven at 180°C (160°C fan assisted) for about half an hour or until it is firm to touch. Remove from the oven, leave to cool and serve.

Photo: Madagascar Tropical Storm, 2012



Apple Cake from Germany ShelterBox aims to deliver emergency shelter and life saving supplies to families made homeless by disasters worldwide as quickly as possible. If you need to bake a cake at short notice, this juicy apple sponge cake recipe is quick and easy to follow as well as delicious.

Photo: Sarah Reid

Ingredients: Method: Cake: Cake: 2 eggs 2 cups sugar 1 tsp baking powder 1 tsp vanilla 4 cups fresh apples, peeled and thinly sliced 2 cups sifted all purpose flour 2 tsp cinnamon ½ tsp salt 1 cup vegetable oil ½-1 cup walnuts, chopped

Preheat oven to 180°C (160°C fan assisted). Grease a 23x33cm baking tin and dust with flour; shake out any excess. Combine all ingredients, mixing with a wooden spoon. Batter will be very stiff. Transfer batter to prepared pan and spread evenly using a wet spatula. Bake for 45 to 60 minutes, or until a toothpick inserted in centre of cake comes out clean. Coconut sauce:

Combine ingredients in a heavy bottomed saucepan or double boiler and simmer over very low heat, stirring Coconut sauce: constantly, until mixture thickens enough to coat the back of ½ cup butter (no substitutes) a spoon. Serve warm over cake. 1 cup sugar ½ cup half & half 1 tsp pure vanilla or coconut extract


Bibingka Cassava from the Philippines One slice of this sweet moist sponge cake from the Philippines will have a ShelterBox speaker giving his or her best presentation ever.

Ingredients: For the bibingka: 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated or frozen - cassava are now available in most grocery stores in large cities ¼ cup butter, melted banana leaves (available frozen in some grocery stores; or use baking paper) For the topping:
 1 cup thick coconut milk 2 tbsp flour 1 can condensed milk 2 egg yolks 2 tbsp grated cheddar cheese

Photo: Philippines Tropical Storm, 2012

Method: Beat eggs and sugar till lemon colored. Add the rest of the ingredients and mix well. Pour into a greased 23x23cm baking tin lined with banana leaves or baking paper and bake in a preheated oven at 180°C (160°C fan assisted) for 35 to 45 minutes or until firm to touch. Mix coconut milk with the flour in a large saucepan then add the condensed milk and cook over medium heat until thick. Remove from the heat and add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and grill until golden brown.

Ingredients: For the pastry:

Cheesecake from BeLux Enjoy this classic Luxembourger version of Kèiskuch (Cheesecake) at your own Big Cake Bake party, and while your guests are munching on a slice, start talking about the good work that ShelterBox does.

280g plain flour 1 tbsp sugar 1/2 tsp salt 100g butter 2 tsp baking powder 160ml milk For the Filling: 450g curd cheese 3 eggs yolks, beaten 120ml cream juice of 1 lemon freshly-grated zest of 1 lemon 150g sugar ¼ tsp salt Method: Combine the flour, sugar, baking powder and salt in a bowl. Dice the butter and rub into the flour mix until the mixture resembles fine breadcrumbs. Add enough of the milk to bring the mixture together as a dough then cover in cling film and chill for at least 60 minutes. After this time, turn the dough onto a lightly-floured work surface then roll out until large enough to cover the base and sides of a deep pie dish or flan dish. Trim the pastry to size, cover with a cloth and set aside. Now prepare the filling. Beat the curd cheese until smooth then whisk in the egg yolks and the cream. Beat in the lemon juice then mix in the lemon zest, sugar and salt. Pour the resultant mixture into the prepared crust then transfer to an oven pre-heated to 180°C (160°C fan assisted) and bake for about 35 minutes, or until the pastry is golden and the filling is set. Serve chilled.

Photo: Mah Chern Wei


Brown Sugar Cookies from Norway

Photo: NoshWithMe

These sweet, spiced cookies are a Norwegian favourite at Christmas time and the round shape of them is reminiscent of the Rotary roundel. ShelterBox is a Rotary project partner, which enables both organisations to collaborate more closely to bring relief and temporary shelter to disaster survivors worldwide.

Ingredients: Method: 1 cup butter 1 cup brown sugar 1 egg 1 tsp ground cardamon 1 tbsp ground cinnamon 1 tsp baking powder ½ tsp baking soda 2½ cup flour 1 cup almonds, finely chopped

Cream the butter and brown sugar. Add egg and mix well. Add dry ingredients. Fold in the almonds. Form into balls the size of walnuts or smaller. Press down with a fork that first is placed in white or coloured sugar. Bake for 8 to10 minutes in a preheated oven at 190°C (170°C fan assisted). Remove and allow to cool before serving.

FAMILY CAKE Christmas Cake from Portugal ShelterBox has helped over 110,000 families in need worldwide. This traditional cake from Portugal celebrates this fact and should be eaten with family on special occasions.

Ingredients: 7 cups all purpose flour 1 cup fine sugar 6 eggs at room temperature 1 ¼ cup butter at room temperature 1 ½ tsp active dry yeast ¾ cups + ⅛ cup warm milk (210ml) ⅓ cup Port Wine 2 pinches salt ⅓ cup pine nuts ⅓ cup walnuts cut in pieces 6 perfect walnut halves for decoration ⅓ cup blanched slivered almonds ¼ cup golden raisins ⅓ cup red and green candied cherries cut in quarters 6 red and green cherries (3 + 3) whole with no pip for decoration 1 cup candied fruits cut up in small pieces (pear, apricot, peach, lemon, orange, tangerine or whatever you prefer) 2 half candied pears or other candied fruit you like and cut in strips for decoration 2 candied tangerine or orange cut in quarters for decoration icing sugar for decoration fruit jam for decoration

Method: Warm the milk. In a bowl dissolve the yeast with 1/3 of the warm milk until totally dissolved. Sift the flour and put 1 cup in a bowl. Make a well in the center and add the yeast with the milk, a pinch of sugar and sprinkle some flour on top. Leave for 10 minutes to rise the yeast. If it doesn’t rise it’s not active and you need to start with fresher yeast.

the parchment paper under and inside the cookie cutter so it doesn’t open. Butter and dust the outside of the parchment paper.

If the yeast rises continue with your cake. Put the remaining 6 cups of sifted flour in the bowl of a stand mixer. Add the flour and yeast from the bowl, the sugar and the remaining milk. Attach the flat beater and mix slowly at first so the flour and milk don’t fly everywhere. When all ingredients are combined mix at medium speed to get a stiff dough. Add the butter at room temperature, a chunk at a time, the Port wine, the salt and the eggs one at a time, beating very well before you add the next one. Mix on medium speed to obtain a smooth and shiny dough. At the beginning the dough is very sticky but as you beat it it starts to hold together like a ball, that unsticks from the sides.

Line a big square or round baking tray with parchment paper. Transfer the dough and make it into a circle leaving a wide hole in the middle and attach the ends of the log (the dough is sticky so it will stick together very easily). Put the lined cookie cutter in the middle of the circle so the cake doesn’t close in the centre as it cooks. Cover the cake with a clean tea towel and allow to rise on a wooden board in a warm and draft-free place for 1 hour or until double in size. Pre-heat the oven to 140°C (120°C fan assisted) with rack in the middle.

When the dough starts to unattach from the sides of the bowl change the flat beater to a spiral dough hook and beat at medium speed for 15 to 20 minutes. The dough will be very soft, elastic and very very sticky. Worry not! Sprinkle the top of the dough with a little flour, cover with a clean tea towel and put on top of a wooden board, in a warm and draft-free place. Allow to rise for 1 ½ hours or until doubled. Wash the dough hook and reattach it to the stand mixer for the next step. Put the bowl back in the stand mixer with the spital dough hook attached and deflate the dough. Add all the nuts and candied fruit and mix to divide these evenly in the dough. Take a 2 ½ diameter cookie cutter and wrap it with a 13cm wide strip of parchment paper all around. Tuck a bit of

Transfer the dough with the ingredients onto a lightly floured counter top. Dust your hands with flour and shape the dough into a long log. It’s a sticky dough so just be patient, it’s worth while!

Decorate the cake with the halved walnuts, the cherries and the strips of candied pear and bake for 30 minutes. Remove the cookie cutter from the center and continue baking another 10 to 15 minutes until golden brown and it sounds hollow when you tap on it. Put the cake on a cooling rack, spread the fruit jam with a brush while still warm to give it a shiny finish. Allow to cool completely and dust with icing sugar.


Milk Tart from South Africa This common South African dessert is a winning and comforting combination with a hot cup of tea but also is superb when you dress it up a little for a special occasion. Treat your friends by hosting a tea party or taking it into school or work for them to try.

Photo: Kenya Drought 2010 | Mark Pearson

Ingredients: Method: For the Pastry: 2 cups flour 1 egg ½ cup sugar 2 tsp baking powder 125g butter pinch of salt Filling Ingredients: 4½ cups milk 2½ tbsp corn flour-cornstarch 1 cup sugar 3 eggs pinch of salt 2½ tbsp flour 1 tsp vanilla extract 1 tbsp butter

Pastry: Cream butter and sugar, add the egg, before beating well. Add remaining ingredients to make a very stiff dough. Press into 1 or 2 round cake tins/pie dishes and bake at 180°C (160°C fan assisted) until light brown. Filling: Bring milk to boil. Beat eggs well and add sugar, flour, corn flour and salt. Pour boiling milk into the mixture and stir well. Return to stove and stir well until mixture thickens. Add butter and vanilla essence and pour into cooked shell. If desired sprinkle with a bit of cinnamon and nutmeg when it comes time to serve it.

DONOR’S Lady Caroline Waldegrave OBE


Celebrity Recipe – Chocolate Brownie ‘ShelterBox is an inspirational charity and I am delighted to donate this recipe to The Big Cake Bake recipe book. Their work is invaluable in times of disaster and it is easy to see how your support helps families who have often lost everything.’ Lady Caroline Waldegrave OBE helped set up Leith’s School of Food and Wine and was the first Principle. She has since written several recipe books and is a supporter of ShelterBox.


Ingredients: Method: 140g unsalted butter, softened 200g dark chocolate, chopped 225g sugar 2 teaspoons vanilla essence pinch of salt 2 large eggs at room temperature 1 large egg yolk, at room temperature 85g plain flour

Preheat the oven to 180°C (160°C fan assisted). Line a 20cm square tin with baking paper. In a bowl set over, not in, a pan of simmering water, melt the butter and the chocolate together. Remove the pan from the heat and allow to cool slightly. Whisk in the sugar and then the vanilla essence and salt. The mixture will be somewhat grainy. Whisk in the beaten eggs and egg yolk, until well mixed. Add the sifted flour, stir well until thick and smooth. Pour into the prepared tin and bake for 30 to 35 minutes or until a knife inserted in the middle comes out with moist crumbs (not wet batter) clinging to it. Allow the brownies to cool before cutting into squares with a sharp knife. Serve at tea time or with hot chocolate sauce and ice cream for pudding. The brownies freeze well so can be prepared ahead. ShelterBox is a Charity independent of Rotary International and the Rotary Foundation Š ShelterBox 2012

Big ShelterBox Week: Cake Bake Book  

Baking recipies from around the world, celebrating Big ShelterBox Week 2012, fundraising for families made homeless by disaster.

Big ShelterBox Week: Cake Bake Book  

Baking recipies from around the world, celebrating Big ShelterBox Week 2012, fundraising for families made homeless by disaster.