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.

Ricotta Ice-Cream with Burnt Salted Caramel

Posted on January 12, 2019 by Ella Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

Ingredients:

Ice-cream:

450g ricotta cheese
300ml sweetened condensed milk
3 tsn vanilla extract
450ml thickened cream
60ml liquor (optional, I used butterscotch schnapps)

Caramel:

100g white sugar
15ml water
90ml cream
35g brown sugar
1/8 tsn ground salt

Method:

In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
Stir the 60ml of liquor into the cheese mix until well combined.
Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
Meanwhile make the caramel by placing 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 a golden brown colour, take off the heat.
Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
Scoop and enjoy!

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Quinoa Honey and Peanut Butter Biscuits

Posted on January 5, 2019 by Ella Posted in Biscuits .

Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

Ingredients:

55g brown sugar
80g butter
110g honey
90g peanut butter
1 tsn vanilla essence
200g rice flour
1 tsn baking power
¼ tsn salt
110g quinoa flakes

Method:

Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
Pour the butter mix over the dry mix and stir until well combined.
Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
Next roll the cooled dough into balls 30g in size and place onto the trays.
Using a fork push the balls in the center to flatten.
Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
Enjoy!

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Fig Lavender and Honey Mini-Tarts

Posted on December 29, 2018 by Ella Posted in Tarts .

Fig Lavender and Honey Mini-Tarts

The taste of this tart is Christmas in a nutshell, but you do need to be a lover of figs that’s for sure!

After playing around with the size, flavours and quantities of a mince-pie alternative tart (I love mince pies apart from the filling aka the main part of a mince pie lol), I ended up happy with little bite sized tarts (almost canapé style).

If you like mince pies but prefer figs over sultanas this is the perfect mince pie replacement Christmas treat for you.

You never know, you may convert yourself to a new Christmas fav, others too!

Ingredients:

Pastry:

100g flour
50g butter
25g sugar

Filling:

20g honey
½ tsn ground lavender
225g dried figs
¼ tsn apple cider vinegar
½ tsn orange zest

Decoration:

Honey
Lavender flowers
Orange zest

Method:

Pre-heat the oven to 200c degrees.
Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
Add 25ml of water and process until the mix resembles dough and comes away from the sides of the bowl. If this does not occur and the mix looks too dry add an extra 5ml of water and process again.
Place the dough on a floured bench and knead the dough for a minute. Following divide the dough into 12 balls of 15g each.
With a rolling pin roll the balls into disks and place them into 12 mini (1 + ½ tbsn capacity) tart cases. OR as an alternative grease a small cupcake tin and place the disks in the bottom and sides of the tin cupcake holes (a 24 capacity – 33x22cm sized tin are quite common to have or find).
Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
Meanwhile make the filling by placing the lavender into a mortar and pestle and grind until the lavender is too a powder consistency.
Place the figs, 320ml of water, honey, lavender, vinegar and orange zest in a pan on a medium heat.
Boil the mix for 15 minutes; stirring every few minutes until the figs are plumb and the water is to a syrupy sticky consistency.
Place the mix into the food processor and blitz until the figs are at a paste consistency.
Place baking paper in the center of each tart case followed with some rice or baking weights to weight down the rise of the pastry base while cooking.
Place the tart shells in the oven for 10 minutes.
Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
Place the fig mix into the tart shells and bake for a further 5 minutes.
Remove the tarts from the oven and once cooled if you wish add a few lavender flowers and a little orange zest for decoration.

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Fig Lavender and Honey Mini-Tarts recipe

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Berry and Granola Breakfast Cake

Posted on December 22, 2018 by Ella Posted in Cakes .

Berry and Granola Breakfast Cake

Berry and Granola Breakfast Cake recipe

I’m a creature of habit when it comes to food. Pretty much every morning I have the same breakfast of blueberries, seeds, granola, yoghurt, nuts and desiccated coconut. Occasionally I may use mixed berries instead of blueberries but this variation doesn’t last long.

Breakfast is probably my favorited meal of the day and my usual breakfast never fails to satisfy me. So it’s not surprising one day whilst having breakfast I got an idea….I would use my fav breakfast ingredients and turn them into a cake.

This cake could have completely been a flop (even with the combination of tasty complementary flavours), however resulted in a super moist bake that was as tasty as I had hoped.

So simple and quick to make, this recipe is literally putting ingredients into a bowl, stirring and placing in the oven – as easy as that!

Berry and Granola Breakfast Cake recipe

Ingredients:

Cake:

45g dates
2 tsn chia seeds
100g flour
1 + ½ tsn baking powder
100g granola (mine had oats, nuts, seeds and coconut)
70g sugar
100g butter, at room temperature
2 eggs
80g blueberries

Frosting:

115g butter, at room temperature
80g strawberry jam
35g vanilla yoghurt

Extra:

15g granola (oats, nuts, seeds and coconut)

Method:

Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Dice up the dates into small pieces and place into a mixing bowl.
Add the chia seeds, flour, baking powder, granola and sugar to the dates. Stir until well combined.
Add the eggs and butter to the date dry mix and whisk with electric beaters for 5 mins until the mix is creamy and fluffy.
Add the blueberries and fold in until combined through the batter.
Pour the mix into the cake tin and sprinkle with the extra granola on top.
Bake the cake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
Place the cake on a cooling rack until cold.
Place all the frosting ingredients into a bowl and whisk with electric beaters until light and fluffy.
Cut the cake in half horizontally, placing the bottom layer onto a plate.
Top the bottom cake layer with the icing, then sandwich with the 2nd cake layer.
Enjoy!…YUM!

Note:

Using your fav store brought granola is prefectly fine (yu dont have to use the same granloa mix as me).
I used frozen blueberries but you can use fresh if you prefer.

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Jam Doughnut Cupcakes

Posted on December 15, 2018 by Ella Posted in Cupcakes .

Jam Doughnut Cupcakes

I have made jam doughnuts before, both fried and baked, and though they have turned out delicious they are quite a bit of work…proving…pushing back…rising…hours of waiting…

I wanted to make something that was easy quick and tastiest as close to a jam doughnut as possible.

My solution to this? Hello jam doughnut cupcake. This sweet treat is a mix between doughnut batter and cupcake batter with the traditional jam in the center.

Yes these are baked therefore the texture is different to a usual doughnut but I have kept the butter and sugar cinnamon element alive.

Lastly, true to a cupcake mandatory I have made a jam frosting for extra creaminess and jam emphasis.

Ingredients:

Cupcake:

310g self raising flour
70g plain flour
180g sugar, plus 2 tbsn extra
110ml cooking oil
2 eggs
240ml milk
1 tsn vanilla essence
150g raspberry jam

Icing:

60g butter, plus 40g extra
70g raspberry jam
120g icing sugar
1 tsn cinnamon

Method:

Pre-heat the oven to 200c degrees and line 18 medium cupcake patties into a medium sized cupcake tin.
Sift the flours and sugar into a bowl and make a well in the center.
In a separate bowl place the oil, eggs, milk and vanilla. Whisk with a hand whisk until well combined.
Pour the oil mix into the flour mix and beat with the hand whisk until well combined.
Spoon half the batter into the 18 cupcake patty cases.
Spoon the 70g of jam evenly into the middle of the cupcake patties on top of the batter.
Spoon the remaining batter on top of the jam, covering the jam completely.
Bake the cupcakes in the oven for 15-18 minutes or until a skewer inserted into the middle comes out clean (being mindful of the jam in which should still be of jam consistency).
Place cupcakes onto a cooling rack until cold.
Use a pastry brush to brush the cupcake tops with the 50g of melted butter.
Sprinkle the 2 tbsn of sugar and the 1 tsn of cinnamon into a bowl and stir.
Place the cupcake top side down onto the cinnamon sugar bowl and push to coat the top of the cupcake well.
Place the icing ingredients into a bowl and using electric beaters beat until light and fluffy.
Using a piping bag fitted with a star nozzle pipe the icing onto the cupcakes.
Enjoy!

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Alegria

Posted on December 8, 2018 by Ella Posted in Mexican .

Alegria

Alegria is a Mexican sweet treat, similar to a muesli bar, however instead of oats as the main ingredient this recipe uses puffed amaranth.

Similar to most traditional countries dishes Alegria has endless versions, with many variations on nuts, dried fruits and seeds.

The traditional version is generally a simple amaranth and honey mix.

For something a little different and to put my spin on the recipe I opted to add in bitter dark chocolate pieces. Additionally, I added my chosen dried fruit and nut combination that works brilliantly with honey. Using salted nuts will add a salty savory offset to the honey, while the sweet fig will complement the bitter chocolate.

Amaranth, itself is an ancient grain, similar to quinoa (a super grain with high protein and is gluten-free). Amaranth is a great source of vitamins and minerals, it keeps you regular and is said to lower bad cholesterol. Based on this, how could you not want to eat this ‘muesli bar’ alternative that has no processed sugar and is packed full of body loving nutrition.

Amaranth is fast becoming a health isle stable, where I was able to buy the puffed amarath (and grain amaranth) at my local supermarket.

Ingredients:

70g dried figs
80g lightly salted almonds
125g 85% cocoa dark chocolate
100g popped/puffed amaranth
185g honey
¼ tsn salt

Method:

Dice the figs, almonds and chocolate into very small pieces and place in a bowl.
Add the amaranth to the fig mix and stir until well combined.
Place the honey into a saucepan on a medium heat and cook for 4 minutes or until the honey is about to caramelize.
Take the honey off the heat and stir through the salt.
Pour the honey over the amaranth mix and stir until the mix is well combine and the honey is evenly covering all the mix.
Line a 20cm x 20cm slice tin with baking paper.
Spoon the mix into the slice tin and flatten the top until completely level.
Place the slice in the fridge for 30 mins minumum to set.
Remove the slice from the tin and cut into bars, enjoy!

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Chocolate and Orange Marmalade Sponge

Posted on December 1, 2018 by Ella Posted in Cakes .

Chocolate and Orange Marmalade Sponge

For a long time now (around 18 months) I have been attempting to make the ultimate amazing ‘Jaffa inspired’ treat.

I have gone through choc-orange flavoured mousse , focaccia, truffle balls, biscuits, mud-cake, pastries, flan…and the list goes on…Though some of these experimental sessions produced bakes that were not actually bad they were not absolutely amazing either, thus not good enough to post.

This sponge cake recipe was not part of the choc-orange original baking experimental sessions, I actually came up with this recipe a few months later as I wanted to turn my favorite (never fail) sponge recipe into a chocolate sponge to see if it would work (you don’t come across a good chocolate sponge very often so I thought I would challenge this).

When I made the sponge and was happy with the outcome I started thinking about some jam fillings that are a bit unusual (not the normal raspberry or strawberry jam options we typically see). As I had some marmalade left over from the choc-orange experiments I ended up opting for this. Once I spread the layers of jam with cream and sandwiched the cake layers together I was left with either a massive fail or new sponge recipe.

Next step was to drizzle with chocolate sauce, cut and devour. I must say the devouring part was not a difficult task at all.

Finally chocolate orange flavor combo success!

Ingredients:

Sponge:

2 tsn plain flour
½ tsn bi carbonate of soda
1 tsn cream of tartar
100g corn flour
30g cocoa powder
4 eggs
165g sugar
½ tsn vanilla essence

Filling:

300g thickened cream
2 tsn icing sugar
½ tsn vanilla essence
270g orange marmalade

Ganache:

100g dark chocolate, broken up
40g thickened cream

Method:

Preheat the oven to 190c degrees and line 3 x 20cm cake tins with baking paper.
Place the plain flour, bi carbonate or soda, cream of tartar, corn flour and cocoa powder into a bowl and sift 3 times.
Place the eggs and sugar in a bowl and using electric beaters whisk for 10 minutes on high speed.
Add the vanilla essence to the egg mix and beat for 1 more minute
Turn the beaters on low speed and add the flour mix, beating for 1 minute.
Spoon the mix evenly into the 3 cake tins and bake each cake for 20-25 minutes or until the sponges spring back when touched on the top.
Remove the tins from the oven and leave to cool for 10 minutes, cakes still in the tin.
Turn the cakes onto a cooling rack and leave until cold.
To make the filling whisk the cream, icing sugar and vanilla essence with electric beaters until peaks form.
To assemble place one cake layer on a plate and spoon the jam evenly onto this cake as well as a second cake.
Spoon the cream evenly on the top of the jam of both cakes.
Place the second filled cake onto the plated cake (cream side up) and top the cake off with the third/remaining (non-filled) cake layer.
To make the ganache, place the cream in a bowl and microwave until boiling.
Add the chocolate to the cream and leave for 1 minute.
Stir the chocolate and cream until glossy and thick.
Drizzle the chocolate ganache over the top of the cake.

Notes:

I dusted the top cake layer with icing sugar and cocoa powder before I drizzled the ganache for extra decoration.

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Cauliflower Chocolate and Coconut Cake

Posted on November 23, 2018 by Ella Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.

You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.

Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.

To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.

This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.

Cauliflower Chocolate and Coconut Cake

Ingredients:

Cake:

350g cauliflower
100ml plain yoghurt
100g coconut oil
180g brown sugar
2 eggs
250g self-raising flour
80g cocoa powder
1/8 tsn salt
1 tsn lemon juice
180ml coconut cream

Frosting:

40g cocoa powder
50g coconut oil
140g dates
70ml water
Pinch salt

Method:

Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
Add the eggs one at a time, beating in between each addition.
In a separate bowl sieve the flour, cocoa and salt, stir to combine.
Place the cauliflower into a food processor and blitz until almost pureed.
Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
Fold all ingredients until just combine.
Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Place the cake on a cooling rack until completely cooled.
Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
Cut the cake horizontally into 2 layers.
Place a cake layer on a plate and top with half the frosting.
Top the frosting with the second cake layer, then top with the remaining frosting.
Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Date Strawberry and Chocolate Avocado Cake

Posted on November 17, 2018 by Ella Posted in Cakes .

Date Strawberry and Chocolate Avocado Cake

Date Strawberry and Chocolate Avocado Cake recipe

Many many times I have used avocado as the base to a healthier alternative frosting for cakes. Additionally, I have made mousse, tarts and pies with avocado as the core filling ingredient. But, what I haven’t really experimented with is using avocado as a key ingredient within the cake itself.

Sour cream, mayonnaise, yoghurt, varieties of cheeses, even cordial have featured as a wet ingredient in my past baking experiments but avocado surprisingly was a new one for me.

To come up with an avo based recipe I played around with a ridiculous number of cake flavor combos. And by a number I mean 14 different variations from sourcream & onion chips with chocolate to rosemary chocolate & orange blossom, even vegemite & chocolate.

The outcome of chocolate was def a winner. The experiment of flavor profiles of strawberry and dates resulted in the standout cake, delivering a rich chocolate strawberry treat.

As avocado is full of good fats, omitting the amount of bad fat I thought it would be an interesting direction for the recipe to completely replace sugar via dates and jam (yes I know jam has sugar but majority of the sweetness is through the strawberries) and chocolate replaced by means of raw Dutch cocoa powder.

The end result is a satisfying and suprisingly addictive sweet treat.

Date Strawberry and Chocolate Avocado Cake recipe

Cake:

150g pitted dates
1 tsn bi-carb of soda
45g butter
100g avocado flesh (2/3 of 1 avocado)
2 eggs
1 tsn vanilla essence
¼ tsn salt
65ml milk
180g strawberry jam
225g self-raising flour
60g cocoa powder

Frosting:

130g avocado flesh (1 avocado)
20g cocoa powder
Pinch salt
1/2 tsn vanilla essence
70g strawberry jam
100g butter, softened

Extra:

130g strawberry jam

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the dates and 190ml water into a saucepan on a medium/high heat.
Once mix boils stir through the bi-carb of soda, set aside to cool completely.
Place the dates, butter, avocado, eggs, vanilla, salt, milk and strawberry jam into a food processor and blitz until well combine and smooth.
Transfer avocado mix into a bowl, sieve the flour and cocoa into the mix.
Fold all ingredients together until just combine.
Spoon the mix into the cake tin and place in the oven for 40 minutes or until a skewer inserted into the center comes out clean.
Place the cake on a cooling rack until cool.
Meanwhile make the frosting by placing all of the frosting ingredients into a food processor and blitzing until combine and fluffy.
Once the cake is cooled cut in half horizontally, place a cake layer on a plate cut side up, and spread with half the extra jam. Use the back of a spoon to push the jam into the cake. Repeat for the 2nd cake layer, leaving the layer on the bench, jam/sut side up.
Top the jam on layer 1 with 1/3rd of the frosting and repeat with the second layer. Sandwich the 1st cake layer with the 2^nd cake layer, jam side down to have an unfrosted cake top with all frosting and jam in the center of the cake.
Top with the remaining 1/3rd frosting and enjoy!

Date Strawberry and Chocolate Avocado Cake recipe

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Passionfruit Orange Blossom and Pineapple Custard Pots

Posted on November 10, 2018 by Ella Posted in Custard .

Passionfruit Orange Blossom and Pineapple Custard Pots

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Sometimes it is quite difficult for me to write up what inspired a recipe you see on this blog, this recipe being no exception.

Ultimately, I had a ton of passionfruits and wanted to make something that centered on this fruit as (a) I rarely experiment with passionfruit and (b) I cannot let food go to waste.

I have attempted passionfruit and chocolate cake in the past in which the end learning was that passionfruit is much better paired with a similar acidic toned profile. Orange and Pineapple both work together well, additionally they are complementary to passionfruit, not surprising that the 3 work perfectly together.

As I eluded to I have experimented with different passionfruit pairings which resulted in cakes that were not to my expectations so this time around I opted against a cake and looked at a pudding, custard and flan alternatives. The winner, that would be the custard pots.

A delicious, quick and easy, low fat, lowish sugar treat.

Ingredients:

Milk:

¼ tsn salt
500ml milk
1 piece of orange peel
6 passionfruits
1 tsn orange blossom water
30ml pineapple juice

Custard:

3 eggs
45ml sugar
45g corn flour
45ml butter

Syrup:

60ml pineapple juice
30ml sugar
Pineapple pieces

Method:

Place all milk ingredients into a saucepan on medium heat until the milk mix is boiling (the milk will curdle due to the acid in the passionfruit, this is fine). Once boiling, remove off heat and leave aside for 15 minutes to infuse and cool.
Once cooled remove the orange peel and blitz the milk mix in a food processor until smooth and creamy in consistency.
Place the milk mix through a sieve to capture any remaining passionfruit seeds and leave the milk mix aside for later use.
Meanwhile, beat the egg yolks, sugar and flour with electric beaters for 10 minutes or until light and fluffy.
Slowly pour the milk mix into the egg mix while stirring with a spatula until completely combine.
Pour the mix back into the saucepan on a medium heat and whisk with a hand whisk for 10 minutes or the custard is thickened to a curd/aioli consistency.
Take off the heat and whisk in the butter until well combined.
Pour the custard into 4 glasses and cover with plastic wrap.
Once the custard is at room temperature place the glasses in the fridge to set for at least an hour.
Meanwhile, make the syrup by placing the sugar and juice into a saucepan on medium heat, stirring until sugar has dissolved.
Leave the syrup to boil until it thickens to syrup consistency, remove off heat. Allow the syrup to cool before placing it into a container, them into the fridge.
When you are ready to serve pour the syrup over the top of the pots evenly and top with pineapple pieces.

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

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