Sweet Tooth Experiments - Discover my baking experiments of unusual flavours and combinations, as well as traditional international sweet treats.

Hello and welcome to Sweet Tooth Experiments

Posted on December 31, 2013 by Ella Posted in Uncategorized .

Photographer: Margaret Paola Minero

Welcome to my blog centred around baking with delicious and interesting flavour combos as well as textures to uncover unusual bakegood gems. In addition, this blog discovers traditional sweet treats, opening up taste buds to different cultures and flavours from all over the world.

Churros Chocolate Caramel Cake

Posted on June 24, 2017 by Ella Posted in Cakes .

Churros Chocolate Caramel Cake recipe

After having churros recently at a restaurant and dipping them into chocolate sauce and caramel sauce I thought making a cake out of the choux pastry (churros batter) and layering up with chocolate and caramel goodness would be an awesome way to enjoy the churros flavor and texture in an unusual (though still super tasty) way.

Usually when you make churros you pipe the batter into boiling oil, however to keep the shape of a round cake I did some experimenting until I came up with a method that suited my needs perfectly.

Instead of chocolate and caramel sauce I made a creamy chocolate ganache and a creamy thickened version of caramel sauce to ensure the churros cake layers would bind together.

To cut through the sweetness and add an additional layer I then topped with some thickened cream.

This cake did take quite a few versions to get right but ohh my is it worth it.

Cinnamon sugar:

100g white sugar
1 tsn cinnamon

Cake:

250ml water
100g butter
150g plain flour
¼ tsn salt
40g icing sugar
3 eggs

Ganache:

20ml cream
50g dark chocolate
10g brown sugar

Caramel:

65g white sugar
10ml water
40ml cream
25g brown sugar

Extra:

150g thickened cream

Method:

Pre-heat the oven to 165c degrees.
Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
Stir until it starts to boil, remove the butter mix off heat.
Add the flour, icing sugar and salt to the butter mix and using a wooden spoon stir until the mix balls and comes away from the side of the saucepan.
Place the mix into a bowl until cool.
Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
Spoon the batter into a piping bag with a large round nozzle and pipe the mix around the edge of the circle, continuing until you reach the center and the circle is filled.
Spread the mix with a spoon slightly to bleed the piping and place the trays in the freezer for 90 minutes or until the batter is hard set.
Peel the disks from the baking paper.
Place oil into a saucepan and heat on high until the temperature hits 250c degrees (or test with a corner of bread if it sizzles its ready).
Place one disk at a time into the oil until golden brown.
Remove with a spatula and place onto some absorbent paper towel.
Once all are done line a large tray with baking paper, place the churros layers on the paper and bake in the oven to cook through for 40 minutes, flipping them over at the 20 minute mark.
One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
Place layers on a plate to cool.
Meanwhile make the ganache by pouring the cream into a bowl and on medium power heat in the microwave until the cream just starts to bubble.
Add the chocolate and leave for 1 minute.
Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
Spoon 50ml of extra cream into another bowl with the cooled chocolate ganache and beat slowly until the chocolate is combine and firm peaks form, set aside.
To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
Add the top layer and enjoy.

Churros Chocolate Caramel Cake recipe

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Sour Cream Fig and Almond Ice-Cream

Posted on June 17, 2017 by Ella Posted in Ice-cream & Sorbet .

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

Ingredients:

300g sour cream
170g fig jam
40ml honey
70g roasted almonds

Method:

Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
Pour the mix unto a bowl and place in the freezer for 4 hours to set.
Place the mix back into the food processor and pulse until creamy.
Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
Place the mix back into the food processor one last time and pulse.
Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.


Fig Jam widely available from Coles Supermarket


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Snickers Babka

Posted on June 10, 2017 by Ella Posted in Bread .

Snickers Babka

This recipe has actually come from a snickers rice bubble slice and a peanut and bacon babka fail.

I was determine to make something with the snickers flavors but in a really untraditional way. After experimenting I actually realised that melted caramel, chocolate and peanuts work very well in the bread format.

The flavors really come though in this recipe and as the base of the recipe is bread and not cake the sweetness is not too overpowering. This recipe is a really moreish bread to eat!

Ingredients:

Bread

210g flour
25g sugar
4g yeast
1 egg
85g warm water
35g butter, at room temperature

Filling

40g butter
70g chocolate
30g icing sugar
50g chopped peanuts
70g caramel (soft caramel chews)

Method:

Place the flour, sugar and yeast in a bowl and mix until combine.
Whisk the egg and add to the mix with luke warm water.
Using a wooden spoon stir until the mix is combining and resembles a dough.
Flour the bench and place the dough on the flour. Kneed for 3 minutes of until the dough is elastic and smooth.
Place the mix in an oiled bowl and using your hands massage the butter into the dough until well combine and glossy.
Place plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
Dice up the cranberries.
To make the filling place the butter in a bowl and heat until boiling in the microware.
Add the chocolate and allow to sit for 1 minute. Stir the chocolate until the mix is smooth.
Add the icing sugar to the chocolate mix as well as the peanuts.
Meanwhile, punch down the dough and knead until smooth.
Roll the dough out to 40cm x 20cm with a rolling pin.
Spread the filling over the dough evenly.
Place the caramel in the microwave and heat until the caramel is smooth. Drizzle over the filling.
On one of the short ends of the dough brush with water with a pastry brush.
Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
Place the dough onto the baking tray, cut a slit down the middle almost to the top of the roll.
Plat the 2 halves by crossing them over each other, place the plastic wrap back on the bread and leave for 30 minutes.
Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
Cut the slightly cooled bread into slices and enjoy!

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Spiced Garden Cake

Posted on June 3, 2017 by Ella Posted in Cakes .

Spiced Garden Cake

In the past I have made many cake with veggies; a chocolate zucchini cake, spiced carrot cake, traditional Swedish apple cake, pumpkin and maple cake, pumpkin pie…and the list goes on.

All of these cakes were sooo tasty and are beautifully moist thanks to the vegetables.

I wanted to take baking with veggies to another level, it may sound weird and bland to have a cake based on a selection of common garden vegetables, however the mix of spices, zingy zest and satisfying inclusion of cream make this cake a unique hearty and nourishing treat.

This cake is also a great way to use up left over vegetables and turn them into a scrumptious dessert.

Ingredients:

Cake:

215g flour
230g brown sugar
2 tsn ground cinnamon
1 tsn ground mixed spice
1/4 tsn ground cardamom
1 tsn baking powder
120g grated apple
90g grated carrot
90g grated zucchini
50g grated pumpkin
1/2 tsn orange zest
80ml vegetable oil
80ml milk
2 eggs

Cream icing:

150g cream
2 tbsn icing sugar
1 tsn orange zest
1/2 tsn ground cardamom

Method:

Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
In a separate bowl mix the zest, milk, oil and eggs.
Add the egg mix into the flour mix and stir until well combine.
Pour the mix into the tin and bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean, leave aside to cool on a cooling rack.
With electric beaters whisk the cream until soft peaks form.
Add the sugar, zest and cardamom to the cream and whisk until combine.
To assemble cut the cake horizontally in half.
Place 1 cake layer on a plate, top with half the cream icing, top with the 2nd cake layer and then with the remaining icing.
Enjoy!

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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on May 27, 2017 by Ella Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

Ingredients:

Cake:

145g sugar
160g rice flour
1 tsn vanilla essence
240g cantaloupe flesh, diced
60g honey
½ tsn ground ginger
1/8 salt
1 tsn lemon and lime zest

Syrup:

120g cantaloupe flesh, diced
20ml honey
½ tsn lime and lemon zest
1/8 tsn ground ginger
30ml water
50g palm sugar

Method:

Spray 4 x 200ml cake moulds with oil spray.
Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
Pour the cake batter into the 4 ramekin moulds, 150ml in each.
Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
Pass the syrup through a sieve and leave aside to cool.
Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

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Chocolate and Nut Springroll

Posted on May 20, 2017 by Ella Posted in Unique .

Chocolate and Nut Springroll

You may notice every now and then I get inspired by savory food to reinvent as a sweet version (etc my Apple Crumble Pizza recipe).

More than often they don’t translate as well as hoped, however some are a great success and make it to this blog. This recipe is just that.

After making spring rolls from scratch the other day it got me thinking about creating a sweet version with nuts (a bit of inspiration from baklava as well as cannoli).

Cannoli is just fried pastry with a filling…the springroll wraps are also pastry….baklava is nuts, spices and syrup wrapped in pastry…in a way this recipe is almost the Asian version of the Greek Baklava or the Italian Cannoli.

Strangely I actually prefer springrolls baked than fried so I decided to try both cooking methods for this recipe and the baked was the winner.

Ingredients:

14 Spring roll pastry skins
20g butter, melted

Filling:

100g hazelnuts
100g cashews
100g pistachios
½ tsn ground cinnamon
1/2 tsn ground cloves
1 + ½ tbsn semolina
100g cream
200g dark chocolate

Syrup:

15g honey
55g sugar
¼ cup water
2 x 10cm piece of lemon peel

Method:

Pre-heat the oven to 190c degrees and line a baking tray with baking paper.
Place the nuts, cinnamon, cloves and semolina in a food processor and process until just diced, place in a bowl.
Heat 100ml cream in the microwave until boiling then add in the chocolate. Leave for a minute then stir until the mix is a thick glossy consistency.
Stir the chocolate mix into the nut mix until well combined.
Brush a pastry skin with melted butter and cut a 5cm strip off vertically.
Place 30g of the chocolate nut filling in the spring roll skin in a straight line.
Fold the 2 vertical sides in and then roll up horizontally.
Add a little extra butter to the end of the skin to ensure it seals well, repeat with all mix and skins.
Place the springrolls onto the prepared baking tray.
Bake in the oven for 10 minutes or until the spring rolls are golden.
Meanwhile, make the syrup by stirring all the ingredients in a saucepan on medium heat until the sugar dissolves.
Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened, following remove the peel.
Once the springrolls are cooked pour the syrup over the pastry, or alternatively serve the syrup in a dipping bowl for guests to enjoy.

Fried version:

If you wish to fry the spring rolls you will need to omit the above steps 10 and replace with:

Use a candy thermometer to heat oil for frying to 175c degrees in a saucepan.
Place into the oil the spring rolls one at a time until golden brown.
Once cooked place spring rolls on paper towel, enjoy!

Notes:

I recommend you whip with electric beaters 150ml thickened cream with 1 tbsn of icing sugar until peaks form and serve on the side OR serve with a scoop of ice-cream.
If you cannot find spring roll pasty you can use filo sheets, just brush them with butter, fold in half and brush again.
The fried version can be used if you are serving the springrolls straight out of the oil. If you are cooking in advance you need to bake them otherwise they will be soft (baking the pastry will keep it crispy).

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Sticky Coconut Malibu Lime Mini cakes

Posted on May 13, 2017 by Ella Posted in Cakes .

Sticky Coconut Malibu Lime Mini cakes

So you may have noticed this recipe is not really unusual like my usual recipes. Coconut, Lime and Rum are all tropical flavors that make sense together.

Why this recipe makes it to my website is because it’s the first time I have made a recipe with Malibu that has really excited me. Yes I bake with alcoholic liquors quite often, especially rum, however Malibu is not a common baking liquor. Also, and most importantly this recipe is so extremely amazing and exceeded my expectations so much I just had to share it.

I’m very much a chocoholic, but this recipe had me opting for these mini cakes over a chocolate cake!

Ingredients:

Batter:

125g butter
200g white sugar
3 eggs
2 tsn rum essence
90g desiccated coconut
100g plain flour
1 tsn baking powder
85g coconut cream
1 tbsn lime zest

Syrup:

125g sugar
110ml lime juice
55ml Malibu liquor
145ml water

Extra:

20g desiccated coconut
36 raspberries or half a pomegranate
12 mint leaves (optional)

Method:

Preheat the oven to 160c degrees and place 12 cupcake patties into a 12 capacity cupcake tin.
Using electric beaters whisk the butter and sugar until light and fluffy.
Add the eggs one at a time, beating in between each addition.
Add the rum essence and beat.
Add the coconut to the mix and beat.
Add the flour and baking powder through the sieve.
Add the coconut cream and lime zest, stir until combine.
Oil the cupcake patties with oil spray and pour the mix into the cases.
Bake in the oven for 25 minutes or until a skewer inserted into the center of a cake comes out clean.
Place the cakes onto a cooling rack to cool.
To make the syrup place the ingredients into a saucepan and bring to the boil.
Bring the temperature down to medium and allow to cook until the mix thickens to a syrup consistency.
Pour the syrup evenly over the cakes.
Place the coconut onto a tray and in the oven until slightly browned.
Sprinkle the coconut on the top of the cakes.
Top with 1 mint leave (optional) and 3 raspberries OR 4-5 pomegranate seeds per cake.


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Licorice and Vanilla Cupcakes

Posted on May 6, 2017 by Ella Posted in Cupcakes .

Licorice and Vanilla Cupcakes

Originally I made a Licorice cake for this licorice experiment, however it was a real flop so as a ‘take 2’ experiment I decided to use my ‘amazing and always fluffy’ cupcake recipe as the base and substitute the buttermilk with a licorice ‘syrup’.

My cupcake recipe is super quick to make so this attempt was relatively easy and with a little bit of taste testing along the way I was really happy with the end result.

I had quite a bit of the licorice syrup left over from the cupcakes so I decided to turn it into an icing to really make the a licorice flavour explode.

If you love licorice you will love this! The vanilla adds some lovely sweetness that compliments the licorice’s intense aniseed flavour.

Ingredients:

Syrup:

750 ml milk
280g licorice
2 star anise

Cake:

2 eggs
100g brown sugar
100g golden syrup
1 tsn ground star anise
1 tbsn vanilla essence
125ml oil
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Frosting:

120ml butter
2 tsn vanilla essence
40g golden syrup

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Place the milk, star anise and licorice chopped up in a saucepan and heat on a high heat until boiling.
Turn the heat to low and simmer, whisking with a hand whisk until the mix reduces down to 450ml.
Remove the star anise and place the milk mix into a food processor to remove any undissolved pieces, leave aside to cool.
Using electric beaters whisk the eggs for 2 minutes.
Place 5 star anise into a pestle and mortar and grind until the star anise are to the consistency of flour.
Add the sugar, 120g golden syrup, 1 tsn ground star anise and vanilla essence into the egg mix and beat with electric beaters until light and fluffy.
Add the vegetable oil and beat until well combined.
Add 150ml of the licorice syrup as well as the flour, baking powder, bicarb soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set aside on a cooling rack until cool.
To make the icing place the remaining licorice mix into a bowl with the butter, vanilla and golden syrup.
Beat with electric beaters until smooth and creamy.
Place the icing in a piping bag with a star nozzle and pipe the icing in the center of the cupcakes.

Note:

I have decorated with some extra licorice.

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Torta Di Ricotta

Posted on April 29, 2017 by Ella Posted in Italy, Tarts .

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

Ingredients:

Pastry

230g plain flour
70g sugar
160g butter
1 egg

Filling

135g dried fig
80ml marsala
750g ricotta
110g sugar
2 tbsn honey
1 egg
100g roasted hazelnuts
1 orange

Method:

Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
Place the dough on the bench and knead until the dough is smooth and combined.
Place in plastic wrap and put in the fridge for 1 hour.
Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
Whisk until smooth and combined.
For the tart shell cut off approx. a 5^th of the pastry and leave aside for the top of the tart.
With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
Trim the pastry if it overlaps and add to the smaller quantity.
Bake the tart shell for 10 minutes.
Spoon the ricotta mix into the tart and smooth down with a spoon.
With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
Brush the lattice pastry with the remaining egg white.
Bake for 30 minutes, until the pastry is golden.
Once cooled dust with icing sugar and serve warm.

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Passionfruit Orange Blossom Vanilla Jelly Cake

Posted on April 22, 2017 by Ella Posted in Cakes .

Passionfruit Orange Blossom Vanilla Jelly Cake

For quite some time now I have been meaning to make a cake with passionfruit. For some reason I always struggle when I bake with this fruit, so I decided to have a passionfruit experimental day of baking. The pairings; passionfruit lemon coconut lime, passionfruit lemon yoghurt and passionfruit orange blossom and vanilla.

All cakes were made with the same method just variations to the ingredient flavor pairings.

The lime cake – well the learning here is that passionfruit is not the most intense flavor. In fact the passionfruit was overpowered by the citrus flavors to become a soft background unnoticeable aftertone. Don’t get me wrong, this cake was nice but defeated the experimental purpose.

The Passionfruit lemon cake was ok as I upped the passionfruit amount in this cake, however the yoghurt didn’t produce the best texture of the cake I was looking for.

Lastly, after taking the learnings from the last 2 cakes I opted for the less intense orange blossom for the sweet floral notes instead of strong citrus profile. The vanilla also provided a lovely floral aroma that complimented the blossom but didn’t overtake the passionfruit flavor.

To be honest the only way I could really make the passionfruit flavor shine was to use passionfruit jelly crystals in addition to using actual fruit.

Batter:

160g self-raising flour
1/2 tsn salt
130g butter
80g passionfruit jelly crystals
100g white sugar
2 egg
2 tsn vanilla
2 tbsn poppy seeds
3 tsn orange blossom water
150g buttermilk
4 passionfruit pulps

Frosting:

60g thickened cream
400g cheese
160g butter
100g icing sugar
2 tsn vanilla essence
1 tsn orange blossom water
2 passionfruit’s pulp

Extra:

2 passionfruit’s pulp

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, jelly crystals and sugar into a bowl and beat with electric beaters for 2 minutes.
Add the eggs one at a time, beating in between each addition.
Add the vanilla, orange blossom and poppy seeds and beat for 2 minutes.
Add half the buttermilk, the passionfruit pulp, the salt and half the flour, stir until just combine.
Add the remaining buttermilk and flour and stir until combine.
Pour into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
Set the cake aside for 10 minutes then transfer onto a cooling wrap to cool completely.
Meanwhile to make the frosting beat the cream with electric beaters until soft peaks form, set aside.
Beat the remaining frosting ingredients for 5 minutes until light and fluffy.
Add the cream to the cheese mix and beat until just combined.
To make the cake, cut the cake horizontally into 3 equal layers.
Place one layer onto a plate, spread with ¼ frosting, add a second layer, spread ¼ of the frosting and top with the remaining cake layer.
With the remaining frosting top the cake as well as the sides until smooth.
Top the cake with the 2 passionfruit’s pulp and enjoy.


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