Sweet Tooth Experiments

Monthly Archives: June 2015

Chocolate Coconut Mousse Rum Cake

Posted on Posted in Cakes .

Chocolate Coconut Mousse Rum Cake

Chocolate Coconut Mousse Rum Cake recipe

Rum and Coconut are a very common cocktail pairing which I have previously baked with (see my Pina Colada Cake) so when I needed to use up some Rum and Coconut milk I had to think outside of pineapple and glaze cherries.

For something really different I set myself a task of making a Tiramisu cake but replace the cream and cheese filling with chocolate mousse and replacing the masala with rum. Lastly I then replaced the expresso coffee with coconut milk.

Now I am a massive massive traditional tiramisu fan (my mum’s recipe is the best I have ever tasted), so this recipe had big shoes to fill and OMG it delivered with flying colors.

You would think chocolate and rum would clash, however it very much works a treat.

Ingredients:

Cake:

  •  500ml coconut milk
  • 110g sugar
  • 115ml rum
  • 22 sponge biscuits
  • 700ml thickened cream
  • 210g dark chocolate
  • 3 tbsn cocoa powder

Topping:

  • 150g thickened cream
  • 1 tbsn icing sugar
  • 1 + ½ tsn Rum

 

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
  5. Place these biscuits on the bottom of the lined tin and trim to fit.
  6. Place 600ml cream in the microwave until simmering.
  7. Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
  8. Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
  9. Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
  10. Place the remaining biscuits into the coconut milk mix, one at a time until each has absorbed the mix (there should be only a little amount of the mix left).
  11. Place the biscuits on the top of the mousse and trim to fit.
  12. Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
  13. Remove the cake from the tin by inverting onto a plate.
  14. Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
  15. Dust with cocoa powder.
  16. Whisk the cream and icing sugar until well combine.
  17. Stir in the rum and dollop the cream on the top of the cake.
  18. Dust with cocoa powder and enjoy.
Lemon Almond and Lavender Roulade recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe.

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Coconut and Lychee Rum Flan

Posted on Posted in Flan .

Coconut and Lychee Rum Flan

Coconut and Lychee Rum Flan recipe

I tend to go through phases with baking where I fixate on a particular ingredient until I master a killer recipe with that ingredient or I try different flavour pairings with the same base recipe until I get a result that I am really impressed with.

This is exactly what happened last week, I went flan crazy and made about 6 different versions with varying methods and flavour combo’s. Needless to say I can now make a perfect flan with my eyes closed!

The below recipe is one of the standout experiments that was good enough to make it to my blog. The influence was to play with a mix of Asian flavours, where after coming up with the pairing I actually added Rum essence as a flavour enhancer which amplified the taste.

Ingredients:

  • 100g sugar
  • 140ml lychee syrup
  • 1 tsn rum essence
  • 3 eggs
  • 300g condensed milk
  • 250ml milk
  • 120g desiccated coconut
  • 2 x 400g cans of lychees in syrup
  • 1/2 tsn coconut essence

 

Method:

  1. Pre-heat the oven to 180c degrees and grease a 20 x 10cm cake tin.
  2. Place the lychees into a bowl and reserve the syrup in another bowl.
  3. Place the sugar for the caramel into a saucepan and cook on a high heat until the sugar dissolves and just starts to turn amber.
  4. Remove pan off heat and carefully stir in the lychee syrup and the essence until a syrup is formed.
  5. Pour the syrup into the cake tin.
  6. Place the eggs, condensed milk, milk, ½ tsn rum essence, the coconut essence and the desiccated coconut in a bowl and whisk with a hand help beater until combine.
  7. Pure the mix into the tin on top of the syrup.
  8. Place the tin into another bigger cake tin and pour hot water until it comes half way up the sides of the tin.
  9. Bake for 40 minutes or until set and slightly browned on the top.
  10. Place the tin with cake aside on a baking tray to cool.
  11. Place in the fridge for 3 hours.
  12. Slightly dice up 400g of the lychee and place on the top of the flan to serve.

 

Coconut and Lychee Rum Flan

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Check out an impressive Parmesan Cheese Chocolate Slice recipe. Follow the simple baking method to bake a spectacular sweet treat

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Sticky Date and Spiced Banana Cookies

Posted on Posted in Biscuits .

Sticky Date and Spiced Banana Cookies

Sticky Date and Spiced Banana Cookies recipe

What do you do when you have left over dates and banana? You get your bake on of course! Though this recipe is for biscuits I did have to flip a coin as to if I would create a cake or biscuits.

Two of my signature dishes are my Sticky Date Pudding with Butterscotch Sauce and my Spiced Banana Cake so it only made sense to take the best of both worlds and produce a sticky date and spiced banana biscuit. Why reinvent the wheel as they say…outcome, my new favorite biscuit.

Ingredients:

  • 150g pitted dates
  • 180g butter
  • 150g brown sugar
  • 1 tsn vanilla essence
  • 1 egg
  • 256g plain flour
  • 1 tsn bi-carbonate of soda
  • 2 tsn ground ginger
  • 2 tsn mixed spice
  • ½ tsn ground star anise
  • 1 large banana

Method:

  1. Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Boil some water and place into a bowl. Add the dates and allow the dates to plumb up for 10 minutes in the water.
  3. Drain the dates and place into a food processor and process until smooth.
  4. Using electric beaters beat the butter and brown sugar until light and creamy.
  5. Add the vanilla and egg yolk and beat for a further 2 minutes.
  6. Add the flour, bi carb, ginger, mixed spice, star anise and pureed dates to the butter mix.
  7. Beat the mix for 3 minutes until fully combine and creamy.
  8. With wet hands roll the dough into balls of 20g in size.
  9. Once the balls are rolled place them onto the baking trays.
  10. Cut the banana into 5mm round pieces and place in the center of each ball.
  11. Using your hand push the banana into the top, slightly flattening the cookie.
  12. Bake in the oven for 20 minutes or until the biscuit is hard on touch.
  13. Leave on the tray for 5 minutes then transfer the cookies onto a cooling rack.

 

Sticky Date and Spiced Banana Cookies recipe

Ingredients

Sticky Date and Spiced Banana Cookies recipe

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Sticky Date and Spiced Banana Cookies recipe

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Sticky Date and Spiced Banana Cookies recipe

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Potato Boston Bun

Posted on Posted in Bread .

Potato Boston Bun

Potato Boston Bun recipePotato Boston Bun recipe
 
An interesting little bun this one is. If you’re not familiar with a Boston Bun it is a large spiced bun with a thick layer of coconut icing, that surprisingly is not from Boston at all and is best known to derive from Australia and New Zealand. This recipe, I have slightly tweaked the traditional bun that utilised mashed potato. The new age Boston Bun uses flour and yeast as well as raisins, however utilising the Potato to me provides the best texture and interesting inclusion.
This bun is not super sweet but will hit that sugar craving and is satisfying.

 

Ingredients:

Dough:

  • 355g self raising flour
  • 180g mashed potato
  • 100g sugar
  • 120ml milk
  • 1/4 tsn ground all spice
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger

Icings:

  • 120g icing sugar
  • 20g butter
  • 1 tbsn hot water
  • 1 + ½ tbsn desiccated coconut

Method:

  1. Preheat the oven to 180c degrees and line a baking tray with baking paper.
  2. Place all the dough ingredients into a bowl and stir with a knife until the mix is combine.
  3. Lightly flour the benchtop and then place the dough in the flour.
  4. Knead until the dough is well combine and elastic.
  5. Mold into a loaf shape with your hands and place onto the tray.
  6. Bake in the oven for 40 minutes or until a skewer inserted in the center comes out clean.
  7. Place the loaf on a cooling rack to cool.
  8. Mix the icing ingredients together until well combine and silky.
  9. Spread the icing on the top of the bun with the back of a spoon then sprinkle the top with the coconut.
Miso Doughnuts recipe

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Potato Boston Bun recipe

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Potato Boston Bun recipe

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Potato Boston Bun recipe

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Coffee Caramel Tart

Posted on Posted in Tarts .

Coffee Caramel Tart

Coffee Caramel Tart recipe

This tart is simple, straightforward and not too crazy with methodology or taste combinations.

Caramel and coffee makes sense and does sound like a perfect match. Why this recipe makes it to this website is that I actually came up with this recipe by combining a few recipes into one.

I have used a recipe base of a Banoffee pie, however created a caramel latté twist instead of a banana flavour base.

If you love your café lattes this tart will be a moreish and addictive teat!

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 50g sugar

Filling:

  • 435g cream
  • 10g coffee granules
  • 375g caramel (I used Nestle top ‘n’ fill).
  • 3 egg yolks

Topping:

  • 250g cream
  • 100g caramel

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 50g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 6 balls of 60g each.
  5. With a rolling pin roll the balls to disks and place in 6 small tart cases.
  6. Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the 435g cream and the coffee granules in the microwave on a high heat until boiling.
  8. Stir to combine and leave aside to cool.
  9. Place the 375g of caramel in a bowl with the egg yolks and whisk with a hand whisk until well combine.
  10. Add the cream mix to the caramel mix and whisk with a hand whisk until smooth and combine.
  11. Place some rice or baking weights onto some baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
  12. Place the tart shells in the oven for 10 minutes.
  13. 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.
  14. Turn the oven down to 180c degrees.
  15. Pour the caramel filling into the pastry shells until full to the top.
  16. Bake in the oven for 30 minutes or until the top is set.
  17. Allow the tarts to cool then place in the fridge for an hour to firm up.
  18. For the topping beat the cream with caramel with an electric mix until peaks form.
  19. Spoon the cream over the caramel top and sprinkle with a few coffee granules.

 

Coffee Caramel Tart recipe

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Coffee Caramel Tart recipe

 

 

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Cordial Cake

Posted on Posted in Cakes .

Cordial Cake

Cordial Cake recipe

You may recall that I have opted for some interesting flavour enhancers in the past that range from using Jelly to Red Skins to Coca-Cola.

One thing I realized that would add a pack of flavour that I am yet to explore is cordial.

For something different I ventured through my supermarket to find a cordial flavour that would be unusual and provide a flavour hit that I have not yet posted previously on.

99% of the cordials in the market are the stock standard…lime & lemon, orange & mango, raspberry & apple, blackcurrant… however I did come across a Peach Iced Tea flavour cordial. Peach is one ingredient that I haven’t yet made a recipe post on (its hard to get this flavour at a robust level to be the hero flavour of a recipe).

Therefore make up a recipe for a Peach iced tea cordial cake I did and after a bit of trial and finessing the goods were delivered.

Ingredients:

Cake:

  • 80g butter
  • 200g sugar
  • 3 eggs
  • 1 tsn vanilla
  • 160ml peach iced tea cordial
  • 220ml milk
  • 290g flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • ½ tsn salt

Icing:

  • 40g butter
  • 360g icing sugar
  • 80ml peach iced tea cordial

Method:

  1. Pre-heat oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Using electric beaters beat the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating in-between each addition.
  4. Add the vanilla and beat until combine.
  5. In a bowl mix the milk and cordial.
  6. In a separate bowl combine the flour, powder, soda and salt.
  7. On a low spread beat the milk mix and the dry mix in alternation until just combine.
  8. Pour the mix into the cake tin and bake for 35 minutes of until a skewer inserted in the middle comes out clean.
  9. To make the icing beat the ingredients with electric whisk until light and fluffy.
  10. Once the cake is cooked leave in the tin for 5 minutes then transfer onto a cooling rack.
  11. Cut the cake in half horizontally and spread the icing on top of both cake layers.
  12. Place one layer on top of the other and enjoy!

 

Cordial Cake recipe
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