Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • EasyIndex
  • About Me
  • Contact

Irish Brick Cake

August 16, 2013 by Maureen 80 Comments

Ever heard of Irish brick cake?  I hadn’t either until I saw it on Strayed from the Table and it looked, well, heavy and “uncakelike.”  Then Lizzie invited me for lunch at the farm and she made the cake – or I should have said she made the cake before I got there and baked it while we ate our lunch.

I saw it in the pan and thought, “Weird,” but didn’t say anything.  The roast pork was too good to worry about dessert because I knew I wouldn’t have room for it anyway.

Irish Brick Cake

The cake gave off a lovely aroma as it was baking — only 35 minutes in the oven — and it came out golden brown on top and resembled an ANZAC biscuit.  While we chatted, the cake cooled enough for Lizzie to slide it gracefully out of the tin and we got our cameras and began snapping photos.

I still wasn’t excited about this cake.  It does look heavy and to be fair, it does weigh as much as a brick.

Never one to disappoint a friend or turn down something sweet, I took a bite.  I figured I could tell her I was too full if I didn’t like it but it was wonderful.  The best apple cake ever and it was warm and drizzled with fresh Maleny cream.

Don’t expect a light fluffy cake that makes you think of birthdays because this cake isn’t that at all.  The best description I can give is a workingman’s apple cake.  Solid, sweet and if it weren’t for all the butter and sugar, good for you.  To the food police:  it has a hefty amount of butter and sugar.

Irish Brick Cake

Lizzie asked what I wanted to do next and I told her I was going to sit on that chair until the last bite of cake was gone.  I had no room for it but I was going to make it happen anyway.

Fast forward to getting in the car to head home and she offered some cake to take to John and Rob.  John doesn’t do sweets so I took a piece for Rob.

He liked it too and wanted to know if I was going to make that cake for us.  Absolutely.  I wanted more and I wanted to fill mine with different things just to be well… different.  Lizzie filled her cake with sliced apples and minced fruit and I added sliced apples, chopped dates and sultanas.

The cake comes together in minutes.  It’s only peel peel, chop, chop chop, melt, mix and stir.  Half the batter goes on the bottom of the pan an then the fruity bits and then the rest of the batter goes on top and you pat it down so you don’t have air holes.  In the oven for 35 minutes and then it’s cake.

Irish Brick Cake

I think you could definitely make this in a square pan and cut it up as fruit bars for school lunch boxes.  I will tell you that Rob and I decided the next morning that we could eat some as breakfast oatmeal.  John rolled his eyes.

However, every other time that Irish brick cake was offered, John had a slice.  I left one small piece in the fridge for myself and when I went to get it, it was gone.

“Did you give my piece of cake to your father?” I asked.

“Uhh, no.  Maybe the dog ate it.”

It was in a metal container with a plastic lid.  The dog would have had to open the fridge and then get the pan out and then open the lid to eat it.  Clever dog?  Fibbing husband?

This was the first cake I think I have EVER cooked where we ate the whole thing.  I always end up giving away or tossing 1/2 to 2/3 of cakes because how much cake can two people eat when one doesn’t like sweets?

Give this cake a try.  I don’t normally beg people to make a cake but this time, yes – make this cake.  You won’t regret it and you’ll be like Lizzie and me and will pass it on to your friends, family and blog readers.  Served with a bit of cream, this cake’s a winner.

5.0 from 14 reviews
Irish Brick Cake
 
Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
This is a heavy cake that my family ate every bite of. The cake can be filled with any sort of fruit you enjoy.
Author: Lizzie Moult who got it from Yvonne Ellis from Baranbali Farm
Recipe type: Dessert
Cuisine: Irish
Serves: 10
Ingredients
  • 250gm butter
  • 250 gm sugar
  • 2 tbsp of golden syrup
  • 250 gm plain flour
  • 250gm oats
  • Pinch of salt
  • 1 tsp of bicarb soda.
  • 2 apples, peeled and sliced
  • ¼ cup of dates, chopped roughly.
Instructions
  1. Preheat your oven to 180’c. Line a 20cm round cake tin with grease proof paper.
  2. In a small saucepan melt the butter, sugar and golden syrup over a low temperature. You want the sugar to dissolve on the stove.
  3. Meanwhile in a large mixing bowl place the flour, oats, salt and bicarb soda.
  4. Peel and chop the apples and chop the dates.
  5. Once the butter and sugar mixture is melted add it to the dry ingredients and stir to combine. Layer half the mixture into the cake tin and press down to the bottom and sides. Layer the apple slices on the cake mixture lightly pressing down once complete sprinkle the dates over the top.
  6. Add the remaining mixture and cover the apple and date layer.
  7. Bake in the oven for 35min or until lightly golden. Allow to cool for five minutes before serving.
  8. NOTE: You can replace the sugar and golden syrup with 250gm of honey though you will need to add an extra 50gm of plain flour to the recipe.
Wordpress Recipe Plugin by EasyRecipe
3.2.2124

 

 

 

Filed Under: Desserts, Recipes Tagged With: baranbali, cakes, Irish recipes

« Rack of Pork Roast With Crackling
A Night at Alfred & Constance, Brisbane »

Comments

  1. Stephanie - The Dessert Spoon says

    August 16, 2013 at 10:00 pm

    Thank you so much for sharing this! I’ve never heard of it before but it looks like my sort of cake!

    Reply
    • Maureen says

      August 17, 2013 at 4:01 pm

      I didn’t think it was my sort of cake until I took that first bite!

      Reply
  2. Jan's Sushi Bar says

    August 17, 2013 at 12:20 am

    Oh, good heavens, that looks delicious – I love dense, warm cakes with fruit. I bet I can make this grain-free, too. Oh, yes…

    Reply
    • Maureen says

      August 17, 2013 at 4:01 pm

      It will be interesting to see if you can, Jan.

      Reply
  3. john@kitchenriffs says

    August 17, 2013 at 4:48 am

    We both do eat sweets, but even so a cake lasts a long time. We usually freeze part of it, if we can’t give it away. Sounds like a really interesting cake – definitely something I should try. Thanks.

    Reply
    • Maureen says

      August 17, 2013 at 4:00 pm

      I don’t freeze mine because I’m always making something new. If it goes in the freezer then it comes out and heads for the trash. I’ve learned my lesson. 🙂

      Reply
  4. Roberta says

    August 17, 2013 at 5:16 am

    I think this cake looks divine. Love the addition of dates. Inspired.

    Oh how I wished I lived closer so I could drop in and enjoy 3 slices….or more… over a cup of tea.

    Yes. Winner. Winner. Winner.

    Reply
    • Maureen says

      August 17, 2013 at 4:00 pm

      This is a substantial cake. 🙂

      Reply
  5. Lizzy (Good Things) says

    August 17, 2013 at 6:58 am

    LOL great tale at the end… I love old fashioned cakes, Maureen… am I now showing my age?

    Reply
    • Maureen says

      August 17, 2013 at 3:59 pm

      you never show you age and it’s not fair 🙂

      Reply
  6. yummychunklet says

    August 17, 2013 at 7:01 am

    What an interesting recipe (and name)!

    Reply
    • Maureen says

      August 17, 2013 at 3:59 pm

      I did raise my eyebrows 🙂

      Reply
  7. Hotly Spiced says

    August 17, 2013 at 7:32 am

    It does look a lot like a giant ANZAC biscuit. I’m so glad you shared this with ‘the dog’. It’s always a good sign when someone says they don’t eat something and then you find they’ve had an about-face. I love how recipes get shared around the blogging community. I’m pinning this! xx

    Reply
    • Maureen says

      August 17, 2013 at 3:59 pm

      Your kids would look at this and scream 🙂

      Reply
  8. Laura (Tutti Dolci) says

    August 17, 2013 at 8:15 am

    This cake is new to me too but I love apple cakes (especially involving butter and sugar ;)).

    Reply
    • Maureen says

      August 17, 2013 at 3:58 pm

      I look forward to what you could do with this recipe, Laura!

      Reply
  9. Monet says

    August 17, 2013 at 9:07 am

    I have been waiting for this recipe since you mentioned it the other day. It looks just delicious to me! And I love how easily it comes together! Thank you for sharing!

    Reply
    • Maureen says

      August 17, 2013 at 3:57 pm

      I hope you like it!

      Reply
  10. Min says

    August 17, 2013 at 10:29 am

    Maureen, I just absolutely adore your writing style..so easy and entertaining to read! Ahh now I know what Irish Brick Cake is and can understand why it’s named as such. It sure does look quite heavy…not like any cake I’ve ever had. I am eager to try but the amount of butter and sugar does pose a dilemma. One slice is fine but seeing how you were able to make room even after eating that delicious roast pork, I sense trouble. Don’t you just love how our dogs get blamed for everything? I always tell Kona to cover his ears…daddy is talking nonsense.

    Reply
    • Maureen says

      August 17, 2013 at 3:58 pm

      Thanks so much for the kind words, Min. I know my recipes can be butter or sugar laden but they’re not for every day. 🙂

      Reply
  11. Rachel Cotterill says

    August 17, 2013 at 5:22 pm

    That looks wonderful. And I was just trying to think what to take to visit friends next week… 🙂

    Reply
  12. Juliet says

    August 17, 2013 at 5:33 pm

    Looks delicious. I like the way you immediately started thinking of variations. Clearly a creative cook as well as orgasmic!

    Reply
    • Maureen says

      August 18, 2013 at 9:19 pm

      Doesn’t everyone do that?? 🙂

      Reply
  13. Krista says

    August 17, 2013 at 6:11 pm

    I have never heard of brick cake before! 🙂 It sounds marvelous though – very hearty and filling and a lovely thing to eat with tea or coffee. 🙂

    Reply
  14. Claire @ Claire K Creations says

    August 17, 2013 at 7:14 pm

    So I’m reading this at 7pm on a Saturday night and thinking… I could whip this up while dinner is in the oven and have it ready for dessert. Hmm…

    Reply
  15. Claire @ Claire K Creations says

    August 17, 2013 at 8:26 pm

    and now it’s in the oven

    Reply
  16. Eileen says

    August 17, 2013 at 11:27 pm

    We are coming into apple season here – perfect timing Maureen. My hubby doesn’t usually do sweets either. I’m going to make this and see if it charms him like it did John – lol!

    Reply
    • Maureen says

      August 18, 2013 at 9:19 pm

      Let me know how it goes?

      Reply
  17. Eileen says

    August 17, 2013 at 11:30 pm

    I don’t know what happened to the first comment I left? So, here it goes again… This is perfect timing since we are just approaching apple season here. My hubby doesn’t usually do sweets either so I’m going to make it and see if it charms him like it did John – lol!

    Reply
  18. Glamorous Glutton says

    August 18, 2013 at 12:38 am

    This looks wonderful and I’m definitely making it. It looks like a cross between a pie and a cake, perfect for Sunday lunch. By the way, you could make money from a dog as talented as that!?! GG

    Reply
  19. foodwanderings says

    August 18, 2013 at 2:11 am

    You got my attention with “Brick” 🙂 I never heard of it before either. Just read the ingredients and it sound scrumptious. Thanks for introducing me to something new today, Maureen. 🙂

    Reply
  20. V ictoria of Flavors of the Sun says

    August 18, 2013 at 4:00 am

    Ooohhhh…I love being introduced to something new, especially something I want to try. Sounds delicious.

    Reply
    • Maureen says

      August 18, 2013 at 9:19 pm

      I’m ready to make another one.

      Reply
  21. T says

    August 18, 2013 at 4:38 am

    This looks extremely good and delicious !

    Reply
    • Maureen says

      August 18, 2013 at 9:19 pm

      Thanks T. It’s a great cake.

      Reply
  22. suzanne Perazzini says

    August 18, 2013 at 6:57 am

    I actually love the look of this cake though I would have to substitute the apples and dates with one of my allowed fruits. Maybe it is the cold spell we are having that makes this look so good.

    Reply
  23. Rachel @ Sweet Ravioli says

    August 18, 2013 at 8:05 am

    Wow, how interesting!

    Reply
  24. Kim Beaulieu says

    August 18, 2013 at 9:31 am

    Your dog is wicked smart. And your brick cake is the bomb. Love it. I could totally be convinced to become a breakfast person for this.

    Reply
  25. Liz says

    August 18, 2013 at 11:16 am

    I was hoping those were apples in the middle when I eyed the first photo! You won’t have to twist my arm too much to make this…I’m pinning to try this fall!

    Reply
  26. Peter G | Souvlaki For The Soul says

    August 18, 2013 at 11:29 am

    How interesting! It does look heavy but who cares?? I’d happily tuck into a slice or two. The food police can go find another cause!

    Reply
  27. Joanne T Ferguson says

    August 18, 2013 at 1:46 pm

    G’day and wow Maureen, I am of Irish decent, never heard of this cake, true!
    Looks to be a tad heavy, but isn’t everything lighter with a bit of whip cream too? 🙂
    Cheers! Joanne

    Reply
  28. Catherine says

    August 18, 2013 at 2:05 pm

    Dear Maureen, What a wonderful review of a cake. I am going to take your advice and give this cake a try.
    I am like you. How much cake and goodies can one consume! I too either give it away or wind up tossing and or “sacrificing” and finishing it myself with a cup of tea or coffee and that just isn’t practical.lol
    Blessings dear and hugs, Catherine xo

    Reply
  29. Hester @ Alchemy in the Kitchen says

    August 18, 2013 at 6:30 pm

    I think you should invite the food police over and give them a few slices, Maureen. I think the healthy oats and apple kinda cancel out the naughty ingredients. I don’t need any urging to give this recipe a go!

    Reply
  30. Kari @ bite-sized thoughts says

    August 18, 2013 at 8:00 pm

    Thanks so much for sharing this recipe – I am definitely keen to try it. I’ve never seen anything like it but suspect I could like a workman’s apple cake very much indeed!

    Reply
  31. Lorraine @ Not Quite Nigella says

    August 18, 2013 at 9:44 pm

    Hehe you see the fact that you described it like an Anzac biscuit made me like it even more! 😀 This is a wonderful looking rustic cake 🙂

    Reply
    • Maureen says

      August 20, 2013 at 5:15 pm

      Lisa the Gourmet Wog called it a door stop. LOL She’s in big trouble. 🙂

      Reply
      • Lisa the Gourmet Wog says

        August 22, 2013 at 11:56 pm

        Oh Maureen, I love you and your recipes to bits. Please don’t put me in the naughty corner 😉

        Reply
        • Maureen says

          August 23, 2013 at 11:17 pm

          LOL okay no more naughty corner 🙂

          Reply
      • Lisa the Gourmet Wog says

        August 23, 2013 at 12:04 am

        Oh Maureen, you know I love you and your recipes to bits. Please don’t put me in the naughty corner 😉

        Reply
  32. Lisa the Gourmet Wog says

    August 18, 2013 at 10:20 pm

    Looks a bit like a door stop but I’m sure it tastes absolutely divine!!

    Reply
    • Maureen says

      August 20, 2013 at 4:55 pm

      OMG I read this and burst out laughing. Don’t you dis my cake, woman! 🙂

      Reply
  33. Helene D'souza says

    August 19, 2013 at 2:11 am

    clever dog or fibbing husband… hehe
    Do you have the sauce recipe for it too Maureen?
    I think they would look cook in small mini square forms, no?
    Wish I could have joined you girls =P

    Reply
    • Maureen says

      August 20, 2013 at 5:14 pm

      I didn’t have sauce.. it was just cream poured on top.

      Reply
  34. mjskit says

    August 19, 2013 at 12:43 pm

    No – never heard of this. What an interesting cake!! It does look like a brick, but I love the look of it cut. This is definitely one of those recipes that is so different and so interesting that I know I really need to make it. I can already smell it baking.

    Reply
  35. Bam's Kitchen says

    August 19, 2013 at 2:06 pm

    Hi there Maureen! I am having so much fun catching up on all of your delicious posts. A good dense cakes with lots of delicious butter, sugar and dates. Sign me up!

    Reply
  36. Nami | Just One Cookbook says

    August 19, 2013 at 5:04 pm

    Hm, I had never heard of it before but it looks delicious and great tip on making into square and put it in lunch/snack box for school. Love your great recommendation for this cake and I also wish that I live nearby so I get to eat some of your baked goods!

    Reply
  37. Kim | a little lunch says

    August 19, 2013 at 5:52 pm

    Maureen, you had me sold at “peel, peel, chop, chop, chop, melt, mix and stir” and “how much cake can two people eat when one doesn’t like sweets?” This sounds like THE perfect cake for us. Thank you! Also loved your crackling roast pork and review of Lizzie’s farm — extremely enjoyable posts — never thought to prep a roast with a blow dryer before… may have to try that! 😉

    Reply
  38. Charles Smith says

    August 20, 2013 at 3:53 am

    Wonderful looking cake, with a hilarious title – I presume the “brick” part alludes to the consistency of it, right? It does sound great though! Your “fibbing husband” made me think of my father. He would go to great lengths to announce his hatred of cheesecake to the world, and yet slices would mysteriously disappear from the refrigerator!

    Reply
    • Maureen says

      August 20, 2013 at 4:49 pm

      It’s hard to say, “I don’t eat sweets” and then have the last piece gone, isn’t it?

      Reply
  39. The Café Sucre Farine says

    August 20, 2013 at 5:13 am

    What a fun post Maureen. I love things like this that totally surprise you. I do know now though that if I invite you to dinner and you say you don’t care for dessert, that you’re too full. that my dessert doesn’t look super appealing. Maybe you shouldn’t tell us all of your secrets. 🙂

    Reply
    • Maureen says

      August 20, 2013 at 5:02 pm

      I can always find room for dessert and I don’t think for one poofteenth of a second that your dessert wouldn’t be divine. (poofteenth is Australian for a very very tiny portion of a second)

      Reply
  40. A_Boleyn says

    August 20, 2013 at 7:12 am

    I don’t know how I missed reading/commenting on this post. When the notification shows up in my email box, there’s no link so I have to click on the bookmark to your blog and then I delete the email … looks like skipped the visit to the blog.

    The two steps of layering the cake on the bottom/sides and then sealing the top seems a bit fiddly but the finished cake appears to be seamless with the wonderful filling inside coming as a tasty surprise. I’d like to give it a try. 🙂

    Reply
    • Maureen says

      August 20, 2013 at 5:00 pm

      I just plopped half the batter in the bottom and smoothed it with my fingers, tumbled in the apples and dates and put spoonsful of batter over the apples and patted it all together. I didn’t fuss with the sides, they took care of themselves in the baking.

      Reply
      • A_Boleyn says

        August 22, 2013 at 1:49 pm

        That’s good to hear. I do want it to look good though.

        I bought a pound of honey dates today because I want to make this cake and a sticky date pudding … one of my long time cooking bucket list items. Oh and I just tried a new pie crust recipe so I’m going to make pecan pie/tarts with a portion of the pastry I didn’t free.

        Hard to believe I’m not a big dessert eater, isn’t it? 🙂

        Reply
        • Maureen says

          August 23, 2013 at 11:19 pm

          For someone who doesn’t like desserts, you’re definitely on a roll!

          Reply
      • A_Boleyn says

        August 23, 2013 at 6:21 am

        Maureen, I just finished devouring a small slice of the brick cake with a scoop of French vanilla ice cream and it was amazing … lots of great texture from the oats and I liked the crunchy crust outside with the tender apples in the middle. I made it a small slice because I didn’t want spoil my appetite for the braised leg of lamb which still has 45 min left before it’s ready to eat and now I regret not that it wasn’t bigger and I have to wait. 🙂

        I just wish I had a nice cake plate to display it on.

        Reply
        • Maureen says

          August 23, 2013 at 12:51 pm

          I’m so glad you tried it AND that you liked it. I knew you would! I can’t wait to make it again.

          Reply
          • A_Boleyn says

            September 14, 2014 at 5:53 am

            I just made it again and am curious if you’ve tried other fruits than apple that you can recommend. Not that I don’t love the apples and dates. 🙂

          • Maureen says

            September 14, 2014 at 7:58 am

            I’ve tried it with berries, peaches, pears, bananas and pumpkin. The pumpkin and bananas were a loss for me. 🙂

          • A_Boleyn says

            September 14, 2014 at 11:58 pm

            Thank you. Pumpkin and banana wouldn’t not be my first (or 15th) choices, for that matter. But, I’ll add the other fruit suggestions to my recipe notes.

  41. Paula @ Vintage Kitchen Notes says

    August 20, 2013 at 9:49 pm

    The name is so fitting Maureen! I actually like the idea of apples in between thick oat crust. Must try this one, absolutely! I love oats

    Reply
    • Maureen says

      August 20, 2013 at 9:58 pm

      Paula, you won’t regret making this cake and be wild and fill it with something different and then tell us about it. I’m still drooling over that raspberry apple crostata of yours. How elegant!

      Reply
  42. Gisele aka LA2LAChef says

    August 25, 2013 at 8:47 am

    The dog ate it – HA! That’s rich.

    Reply
    • Maureen says

      August 25, 2013 at 10:29 am

      Gisele, my husband says he doesn’t eat sweets so admitting it was more than he could do. 🙂 (btw, the dog WOULD have eaten it if he’d had the chance!)

      Reply
  43. Claire @ Simply Sweet Justice says

    August 26, 2013 at 2:18 am

    This cake looks like comfort food! As soon as we hit fall with the yummy apples, I’ll be making this.

    Reply
  44. Mary Frances says

    August 29, 2013 at 9:14 pm

    I am not much of a sweet person either but I will definitely give this cake a try now that apples are coming into the height of the season. Sounds yummy!

    Reply
  45. Debbie Russell says

    January 22, 2015 at 6:21 pm

    Oh my goodness, Maureen. This looks fabulous. I love apples and dates too. So easy! I think I will add a few chopped pecans to mine. Now, to convert that recipe to an American version… lol.

    Reply

Trackbacks

  1. What is Real Food and Why is There a Festival for It? from The Orgasmic Chef says:
    August 23, 2013 at 11:01 pm

    […] looking forward to meeting Yvonne from Baranbali Farm.  She’s the one who came up with the Irish Brick Cake that Lizzie told us about.  I plan to bow down before her and find out if she’s got any […]

    Reply
  2. The Real Food Festival 2013 was fantastic from The Orgasmic Chef says:
    September 8, 2013 at 10:46 pm

    […] I met Yvonne Ellis of Irish Brick Cake fame.  In the flesh!  I saw the sign for Baranbali Farm and said, “Are you […]

    Reply
  3. In My Kitchen ~ October 2013 | a little lunch says:
    October 1, 2013 at 10:16 am

    […] Irish Brick Cake (by Maureen Shaw at Orgasmic Chef) is filled with apples and dates and it’s every bit as […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram

Previous Posts

 More ...

I’m on…

The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Most Popular Posts

  • Flakey, buttery, biscuits Best Fluffy, Flakey, Buttery Biscuits Ever 451 comments
  • Best Banana Muffins The BEST Banana Muffins EVER 221 comments
  • how to make licorice ice cream Licorice Ice Cream 163 comments
  • Homemade Bread and Butter Pickles Best Homemade Bread and Butter Pickles 152 comments
  • Eggless Sugar Cookies Eggless Sugar Cookies 143 comments

Our Other Projects

EasyIndex Plugin
EasyRecipe Plugin
Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress