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Monthly Archives: June 2017

Churros Chocolate Caramel Cake

Posted on June 24, 2017 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.

Churros Chocolate Caramel Cake

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:

  1. Pre-heat the oven to 165c degrees.
  2. Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
  3. To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
  4. Stir until it starts to boil, remove the butter mix off heat.
  5. 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.
  6. Place the mix into a bowl until cool.
  7. Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
  8. Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
  9. 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.
  10. 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.
  11. Peel the disks from the baking paper.
  12. 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).
  13. Place one disk at a time into the oil until golden brown.
  14. Remove with a spatula and place onto some absorbent paper towel.
  15. 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.
  16. One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
  17. Place layers on a plate to cool.
  18. 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.
  19. Add the chocolate and leave for 1 minute.
  20. Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
  21. To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
  22. Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
  23. Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  24. In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
  25. Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
  26. 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.
  27. To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
  28. To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
  29. Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
  30. Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
  31. Add the top layer and enjoy.

 

 

Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe
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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe
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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe
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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Tags: caramel, chocolate ganache, churros, churros cake, Churros Chocolate Caramel Cake, cinnamon .

Sour Cream Fig and Almond Ice-Cream

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

Sour Cream Fig and Almond Ice-Cream

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:

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

 

Sour Cream Fig and Almond Ice-Cream
Fig Jam widely available from Coles Supermarket
Sour Cream Fig and Almond Ice-Cream
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Tags: almonds, fig, fig jam, honey, sour cream, Sour Cream Fig and Almond Ice-Cream .

Snickers Babka

Posted on June 10, 2017 Posted in Bread .

Snickers Babka

Snickers Babka recipe

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:

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

 

Lemon Cranberry and White Chocolate Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Snickers Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Snickers Babka recipe

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Snickers Babka recipe

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Tags: babka, bread, caramel, chocolate, nuts, snickers, Snickers Babka .

Spiced Garden Cake

Posted on June 3, 2017 Posted in Cakes .

Spiced Garden Cake

Spiced Vegetable Cake recipe

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.

Spiced Vegetable Cake recipe

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:

  1. Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
  2. In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
  3. Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
  4. In a separate bowl mix the zest, milk, oil and eggs.
  5. Add the egg mix into the flour mix and stir until well combine.
  6. 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.
  7. With electric beaters whisk the cream until soft peaks form.
  8. Add the sugar, zest and cardamom to the cream and whisk until combine.
  9. To assemble cut the cake horizontally in half.
  10. 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.
  11. Enjoy!

 

Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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Tags: apple, Cardamom, carrot, cinnamon, mixed spice, orange, spiced garden cake, Spiced Vegetable Cake, zucchini .

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