Sweet Tooth Experiments

Monthly Archives: July 2015

Coconut Lime Black Rice Cake with Raspberries

Posted on Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

Coconut Lime Black Rice Cake with Raspberries recipe
 

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

 

Ingredients:

Cake:

  • 1 cup black rice
  • 3 cups water
  • 6 star anise
  • 3 tsn cinnamon
  • 2 tbsn lime juice
  • 1/4 tsn ground ginger
  • 2 lime peels
  • 150g brown sugar
  • 2 eggs
  • 1 + ½ tbsn corn flour

Syrup:

  • 375ml coconut milk
  • ½ tbsn corn flour
  • 90g brown sugar
  • 1 tbsn lime juice
  • 1 tbsn mint leaves

Topping:

  • 90g raspberries
  • ½ tbsn lime zest
  • 15g desiccated coconut

Method:

  1. Place the rice in water overnight to soak.
  2. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  3. Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
  4. Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
  5. Add the sugar and stir for a further minute.
  6. Allow mix to cool slightly then stir through the flour and eggs.
  7. Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
  10. Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
  11. Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
  12. Place the pan aside to cool slightly.
  13. Place the cake back into the cake tin and top with the syrup.
  14. Leave aside for 1 hour for the cake to soak up the syrup.
  15. Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

 

Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

 

Ingredients:

  • 2 tsn flour
  • ½ tsn bi carb of soda
  • 1 tsn cream of tartar
  • 130g corn flour
  • 4 eggs
  • 175g Strawberry Nesquik
  • 1 + 1/2 tsn strawberry essence

Cream:

  • 300ml thickened cream
  • 4 tbsn icing sugar
  • 1 + ½ tbsn white rum

Lime Curd:

  • 2 egg yolks
  • 2 eggs
  • 14og sugar
  • 80ml lime juice
  • 100g butter

Ganache:

  • 20ml thickened cream
  • 30g white chocolate
  • 1 tbsn strawberry Nesquik
  • 2 tsn Strawberry essence

 

Method:

  1. Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
  2. Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
  3. Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
  4. Add the essence and beat for 1 more minute.
  5. Turn the beaters on low and add the flour mix and beat for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
  7. Remove the tins from the oven and leave for 10 minutes in the tins.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
  10. Whisk in the rum until just combine.
  11. To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
  12. Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
  13. Leave aside to cool completely.
  14. To assemble spoon the curd evenly on the top of 2 cakes.
  15. Spoon the cream evenly on the top of the curd.
  16. Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
  17. To make the ganache place the cream in the microwave until boiling.
  18. Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
  19. Stir until glossy and thick.
  20. Drizzle the chocolate ganache over the top of the cake and serve.

 

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Coffee Hazelnut and Chocolate Bread Cake

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Coffee Hazelnut and Chocolate Bread Cake

Hazelnut Mocha Bread Cake recipe

So I have previously made a Kahlua, Nutella and Chocolate very decadent cake that I posted a while back. As these flavors work brilliantly together I decided to mirror these flavors in another cake, however make a non-alcoholic more ‘healthy’ version. To do this I utilised coffee granules, hazelnut meal and organic dark chocolate.

As this flavor mix is not really anything unusual to put my twist on the recipe I used breadcrumbs instead of flour. A very convenient and easy way to use up old bread or the crusts of bread you are only going to throw away.

It makes a beautifully moist cake that is not super sweet and bakes perfectly (remember the yeast is already in the bread)!

Ingredients:

  • 200g butter
  • 200g sugar
  • 1 tsn chocolate essence
  • 6 eggs
  • 55ml milk
  • 1 + ½ tbsn coffee granules
  • 180g dark chocolate
  • 120g hazelnut meal
  • 250g bread crumbs

Method:

  1. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Using electric beaters whisk the butter and sugar until light and fluffy.
  3. Add the essence and beat until combine.
  4. Add the egg yolks, one at a time beating in between each addition.
  5. Place the milk in the microwave with the coffee granules and heat until boiling.
  6. Add the chocolate to the coffee mix and stir until well combine and glossy. Leave aside to reach room temperature.
  7. Add the chocolate mix and hazelnut meal to the butter mix and stir until combine.
  8. Add the bread crumbs to the mix and stir until well combined.
  9. Beat the egg whites until peaks form.
  10. Fold egg whites into the mix.
  11. Pour the mix into the cake tin and bake for 50 minutes or until a skewer comes out clean.
  12. Place on a cooling rack.
  13. Dust with icing sugar and serve with a dollop of ice-cream.

 

Hazelnut Mocha Bread Cake recipe

Step 6

Hazelnut Mocha Bread Cake recipe

Step  9

Lemon Almond and Lavender Roulade recipe

Step  10

 

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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