Sweet Tooth Experiments

Monthly Archives: March 2018

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

  • 5 eggs (4 eggs + 1 yolk)
  • 200g sugar
  • 3 tbsn vanilla essence
  • 180ml olive oil
  • 175g flour
  • ½ tsn cream of tartar

Icing:

  • 200g icing sugar
  • 110g butter
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn lemon zest
  • 50ml olive oil
  • 200g ricotta

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
  2. Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
  3. Add the vanilla and olive oil and beat until light and creamy.
  4. Add the flour and beat until just combine.
  5. In a separate bowl beat the 4 egg whites until soft peaks.
  6. Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
  7. Fold ¼ of the eggwhite mix into the olive oil batter until combine.
  8. Fold the remaining egg whites in until just combine.
  9. Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
  10. Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
  11. Place the cupcakes on a rack to cool.
  12. To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
  13. Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
  14. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

 

Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Green Tea and Pistachio Eclairs recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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M’Hanncha

Posted on Posted in Morocco, Traditional .

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M’Hanncha

I can’t remember where I saw this dessert but a flavour pairing of almonds, rosewater and chocolate sounded quite interesting indeed. As I am always up for trying another cultures traditional sweet treats this gem had my name written all over it to at least trial with the hope it would be super delicious and worth the effort.

M’hanncha is a traditional Moroccan sweet treat that gets its weird name from its interesting looking shape. In Arabic, unsurprisingly, ‘m’hanncha’ means snake. Thus the dessert’s structure and make holds true to its name as it resembles a coiled snake.

For me this recipe is not as sweet as I would have liked, however the 20 people that taste tested deemed it thoroughly enjoyable (I do have a very sweet tooth also..).

Outcome – an appealing and very interesting textured dessert thanks to the almond meal.

M'hanncha

Ingredients:

  • 90g butter, melted
  • 200g ground almonds
  • ½ tsn almond essence
  • 90g icing sugar
  • 1 + 1/2 tsn rosewater
  • 65g grated dark chocolate
  • 6 filo pastry sheets
  • 75g butter, melted, extra
  • 1 lightly beaten egg
  • ½ tsn ground cinnamon

 

Method:

  1. Pre-heat the oven to 160c and line a 20cm spring form cake tin with baking paper.
  2. Combine the butter, almond meal, essence, sugar, rosewater and chocolate in a bowl, stir.
  3. Divide the mix into 3 long logs to the length of 5cm less than the longer size of the filo sheet.
  4. Brush 1 sheet of pasty with the extra butter and place a 2nd sheet on top, brush 2nd sheet with butter.
  5. Place a log ontop of the pastry, long end ways, 5cm from end (2.5cm per side) thus a leaving 2.5cm boarder on the short end.
  6. Roll the pastry tight to enclose the log,
  7. Repeat with the remaining pastry, butter and logs for 2 more pastry rolls.
  8. Pinch one end of one pastry log to seal it. This will be the centre of the coil. On the base of the lined spring form cake tin start the coiling into the spiral shape, from centre outwards.
  9. Once you have rolled the pastry log into a tight spiral brush with the egg to join the next log.
  10. Continue adding the logs end to end in the spiral pattern and using the egg to seal.
  11. Brush the whole dessert with the egg and top with the cinnamon.
  12. Clip the cake tin sides to the cake tin base to ensure the spring form pan is secure.
  13. Bake for 25 minutes or until golden on colour.
  14. Once cooled dust with icing sugar and serve.

 

Notes:

  • You can use oil spray if you don’t want to use the extra melted butter on the filo pastry.
  • If you don’t have a spring form cake pan that is fine you will just have to be careful picking up the coiled pastry and ensuring it’s tightly coiled then placing it into a cake tray on baking paper.
  • Be gentle when coiling the pastry as you don’t want to have too much of a heavy hand and tear. If this occurs you can just remove the pastry and start with 2 new fresh filo pieces.

 

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Australian Bread Fritters

Posted on Posted in Australian, Bread .

Australian Bread Fritters

Australian Bread Fritters recipe

A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).

I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).

After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.

It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).

Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!

I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.

Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).

The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.

 

Ingredients:

  • 70g bread, crust removed then diced into cubes
  • 200ml milk (approx. 200ml)
  • 1 egg
  • 30g flour
  • ½ tsn salt
  • 1 tsn ground cinnamon

Extra:

  • Oil, for frying
  • 80g caster sugar

 

Method:

  1. Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
  2. Once milk is absorbed mash the bread with a fork to a puree consistency.
  3. Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
  4. Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
  5. Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
  6. Place oil into a saucepan and heat to 150c on a candy thermometer.
  7. Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
  8. Place cooked fritters on the paper towel plate as you go.
  9. Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!
Australian Bread Fritters recipe

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Grape Candy Cake

Posted on Posted in Cakes .

Grape Candy Cake

Grape Candy Cake recipe

I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives.

So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make.

After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake.

This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

  • 400ml water, boiled
  • 14 grape flavour wicked fizz candies (140g)
  • 170g white chocolate
  • 170g butter
  • 265g sugar
  • 300g self-raising flour
  • 2 eggs

Ganache:

  • 200g white chocolate
  • 100g thickened cream
  • 14 wicked fizz candies (140g)

Filling:

  • 160g butter, softened
  • 60g thickened cream
  • 50g icing sugar
  • 180g ganache

 

Method:

  1. Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
  6. Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to set to a spreadable consistency.
  12. To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
  13. Cut the cake in half horizontally into 3 even layers.
  14. Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
  15. Allow the cake to set for 1 hour in the fridge.
  16. Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
  17. Place cake back in the fridge for 15 minutes to set, then enjoy!

 

Grape Candy Cake recipe
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Port Coffee and Chocolate Mousse Sandwiches

Posted on Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect.

So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse.

The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles.

This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Port Coffee and Chocolate Mousse Sandwiches recipe

Ingredients:

Mousse:

  • 155g dark chocolate (75% cocoa)
  • 2 eggs
  • 70ml thickened cream
  • 20ml Kahlua
  • 10ml Port

Biscuits:

  • 1 + 1/2 tbsn Port
  • 2 + 1/2 tbsn Kahlua
  • 12 chocolate coated digestive biscuits

Frosting:

  • 1 egg white
  • Pitch of cream of tartar
  • 15ml water
  • 50g sugar

 

Method:

  1. Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
  2. Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
  3. Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
  4. In a separate bowl beat the 2 egg whites until stiff peaks form.
  5. Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.  
  6. For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
  7. Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
  8. Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
  9. Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
  10. Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
  11. Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
  12. Top the mousse with the 6 biscuits, chocolate side up.
  13. Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
  14. Place the plate in the fridge overnight to set (or 4+ hours).
  15. To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
  16. Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
  17. Place a candy thermometer into the mix until it reached 120c degrees.
  18. Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
  19. Continue beating the egg mix for 10 minutes.
  20. Remove the acetate from the mousse sandwiches.
  21. Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
  22. Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
  23. Remove from the freezer and dust with a little cocoa powder and enjoy.

 

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

 

Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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