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Monthly Archives: June 2020

Pink Strawberry Almond Cake with Rosé Frosting

Posted on June 21, 2020 Posted in Cakes .

Pink Strawberry Almond Cake with Rosé Frosting

Pink Strawberry Almond Cake with Rosé Frosting

I’ve done many baking experiments in the past with alcohol, spirits, liquors, cider, beer you name it but one alcohol beverage I have struggled with is wine. Don’t get me wrong, my Red Wine Chocolate Cake is to die for but champagne, white wine and sparling…I have tried these beverages in recipes and every time have failed.

You would think vanilla and champagne cupcakes would work well…but they taste as bland as plain cupcakes can be.

The main issue is I don’t really like wine so when the idea of wine in baking keeps getting thrown at me I continually experiments and am not left impressed with the result.

For something different this time I decided on Rosé. Knowing the flavour profile and complementary ingredient possibilities I managed to get it right this time with baking success.

The success funnily enough has come from the wine itself. I don’t even like Rosé but this icing was absolutely decadent and moreish. 

Pink Strawberry Almond Cake with Rosé Frosting

 

Ingredients:

Cake:

  • 375g strawberry jam
  • 285g butter, softened
  • 240g caster sugar
  • 4 eggs
  • 75g almond meal
  • 250g plain flour
  • ½ tsn bicarb of soda

Frosting:

  • 500ml pink rosé
  • 125g strawberry jam
  • 130g butter, softened
  • 250g icing sugar
  • 3 drops pink food colouring

 

Method:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter and sugar for 5 minutes or until creamy and pale with electric beaters.
  3. Add the eggs one at a time, beating in between each addition.
  4. Puree the jam in a food processor until smooth, leave aside.
  5. In a separate bowl combine the almond meal, flour and bi-carb of soda, stir.
  6. Sieve the flour mix into the butter mix along with half the strawberry jam puree. Beat with electric beats until just combine.
  7. Pour the mix into the prepared cake tin and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
  8. Wait 5 minutes then invert the cake onto a cake tray to cool completely.
  9. Meanwhile make the icing by place the wine in a saucepan on medium heat until it reduces to 25ml, set aside to cool.
  10. Using electric beaters whisk the butter, sugar, colouring, remaining strawberry jam puree and rosé reduction for 5 minutes until light and fluffy.
  11. Cut the top of the cake horizontally to even the surface then cut the cake in half horizontally.
  12. Spread the icing on the bottom cake layer, place the 2nd layer on top, ice the top cake layer and sides – enjoy!

 

Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Rosé Frosting recipe

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Tags: Almond, Pink Strawberry Almond Cake with Rosé Frosting, rose, strawberry .

Peach and Basil Tarte Tatin

Posted on June 14, 2020 Posted in Tarts .

Peach and Basil Tarte Tatin

Peach and Basil Tarte Tatin

Yes baking with canned peaches instead of fresh in a Tarte Tatin is very odd, some may think sinful, but the challenge ingredient I was given for this bake was canned peaches.

It is quite frustrating when you come up with a recipe idea and have to wait months for the fruit to be in season. So the challenge was to come up with a recipe that would combat seasonality as well as be unique in flavour and of course super tasty.

This recipe needed to produce a bake that gave the illusion of fresh and ripe peaches being used.

I have been thinking of creating a recipe with peaches and basil for a while, so I thought this was a good opportunity for me to do some experimenting.

Why Tarte Tatin? I honestly cannot remember now…maybe because it was so unconventional…

A few trials to get it to the right bake outcome and below is how to make a delicious Peach Tarte Tatin all year around!

Peach and Basil Tarte Tatin

Ingredients:

  • 1 sheet puff pastry
  • 280g drained peaches from a can
  • 80g caster sugar
  • 80g butter
  • 1 tsn vanilla essence
  • ¼ tsn salt
  • 1 tsn lemon juice
  • 1 tsn basil, chopped

Extra:

  • 6 ripped basil leaves
  • Double cream

 

Instructions:

  1. Oil a 25cm cake tin lined with baking paper on the base, allowing for a 1cm border of no paper around the edge.
  2. Pre-heat oven to 190c degrees.
  3. Place butter, sugar, salt, vanilla and lemon juice into a saucepan and stir on low heat until the sugar is dissolved.
  4. Increase temperature to high and allow to boil until a candy thermometer hits 90c degrees.
  5. Pour the caramel into the prepared tin base.
  6. Add the peaches in a spiral pattern ensuring the based is covered with the fanned fruit.
  7. Sprinkle the chopped basil over the peaches evenly.
  8. Cover the peaches with the pastry, tucking in the sides to ensure full coverage and poke a few holes to let the steam out during the bake.
  9. Bake for 30 minutes, allow to cool for 15 minutes before inverting onto an oven safe plate, remove the baking paper.
  10. Place the tart under a hot grill for 5 minutes or until golden and bubbly.
  11. Top with the extra ripped basil and a good dollop of cream to serve.
Peach and Basil Tarte Tatin

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Tags: basil, peach, Peach and Basil Tarte Tatin, Tarte Tatin .

Butterscotch Macadamia and Mango Scrolls

Posted on June 9, 2020 Posted in Bread .

Butterscotch Macadamia and Mango Scrolls

Butterscotch Macadamia and Mango Scrolls

Butterscotch, macadamia and mango…this flavour combo does not seem too out of the norm right? I’d have to agree with you actually…but using dried mango and custom-made butterscotch as a ‘coffee scroll’ is a twist on the traditional glazed cinnamons scroll. In fact my recipe doesn’t even have glaze at all!

This recipe came about as I was experimenting with different butterscotch recipes and thought that using butterscotch in a scroll instead of butter and sugar would produce an interesting texture from the usual, whilst still satisfying the sweet and buttery taste buds.

Instead of the sometimes walnuts and sultanas in scrolls I replaced them with a more decadent nut and dried fruit.

This recipe has had a few alternations to get to where it currently is, where dried paw paw and jackfruit with coconut were also played with.

I know mango, macadamia and butterscotch is not reinventing the wheel but these scrolls straight out of the oven with a little double cream poured across them are sooo moreish. I couldn’t stop at one!

Ingredients:

Dough:

  • 160ml warm milk
  • 7g yeast
  • 45g caster sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 450g plain bread flour
  • ¼ tsn salt
  • 120g butter

Butterscotch:

  • 2 tbsn butter
  • ½ cup sugar
  • 1 tsn vanilla essence
  • ½ tsn salt
  • 90g cream

Extra:

  • 120g macadamia nuts
  • 100g dried mango
  • Double cream (optional)

 

Method:

  1. Place the milk, yeast and vanilla in a bowl, mix and leave for 10 minutes to bubble.
  2. Place the flour, sugar, salt, eggs, butter and the yeast mix into a mixer with a dough hook and mix on low for 1 minute.
  3. Increase speed to high for 8 minutes.
  4. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 90mins or until doubled in size.
  5. Oil a 20cm x 30cm tin lined with baking paper in the base, allowing for a 1cm border of no paper around the edge.
  6. Meanwhile make the butterscotch sauce by placing the butter, sugar, vanilla and salt in a pan on a medium heat, stir until the sugar has dissolved.
  7. Turn to high and allow the butterscotch to reach 90c degrees on a candy thermometer, stir in the cream and set aside.
  8. Pour half the butterscotch into the prepared tin base.
  9. Dice up the macadamia and dried mango into small pieces.
  10. Roll the dough with a rolling pin on a benchtop into a 60cm x 25cm rectangle.
  11. Spread the remaining butterscotch sauce with a pastry brush onto the dough leaving a 1cm border around the edges.
  12. Sprinkle the nuts and mango evenly.
  13. Roll the dough into a log starting with the longest side, rolling tightly to enclose the filling.
  14. Trim the edges and cut the log into 12 even pieces.
  15. Place the pieces side by side in the prepared tin, cut sides up.
  16. Cover the tin with plastic wrap for 1 hour or until it has doubled in size.
  17. Pre-heat the oven to 180c degrees and bake for 25 minutes.
  18. Cover the tin with aluminium wrap and bake for a further 15 minutes or until golden.
  19. Allow to cool for 5 minutes then invert into a cake rack to cool.
  20. Top with double cream as desired.
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Tags: butterscotch, Butterscotch Macadamia and Mango Scrolls, macadamia, Mango, scrolls .

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