Cakes – Page 10 – Sweet Tooth Experiments

Yoghurt Chickpea Chocolate Cake

Posted on August 11, 2015 Posted in Cakes .

Yoghurt Chickpea Chocolate Cake

Although my cakes are not usually focused on ‘healthy’ sugar free or butter free I do make an effort to try and incorporate the more healthy versions of ingredients where I can as long as it does not jeopardize the flavour profiles.

This cake does exactly that, there is sugar and butter, however I have incorporated chickpeas, yoghurt and spices to enhance and replace extra carbs and additional fat.

People will never know that chickpeas are the base of this recipe and will be increasing their protein and low GI intake!

Ingredients:

Cake:

200g dark chocolate
2 tsn instant coffee granules
2 tbsn boiling water
80ml butter
400g drained chickpeas
½ tsn ground ginger
120g brown sugar
1 tsn vanilla essence
4 eggs
220ml flour
1 tsn baking powder
60g cocoa powder
125ml vanilla yoghurt

Ganache:

200g dark chocolate
125ml vanilla yoghurt

Method:

Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
Place the coffee in the water and stir until combine.
Place the coffee mix and chocolate into a bowl over simmering water and stir until melted and well combine.
Take off the heat and leave aside to cool slightly and stir until the butter is smooth and glossy.
Place the chickpeas, ginger, sugar, vanilla, eggs, flour, powder, cocoa and yoghurt into the food processor and blitz until smooth. Add the chocolate mix and blitz until well combine.
Pour the mix into the cake tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
Place on a cooling rack until cold.
To make the ganache place the chocolate on a sauncepan on a low heat and stir until melted.
Take off the heat and add the yoghurt until combine and glossy. Place aside until cooled.
Cut the cold cake in half and spread half the ganache on the bottom layer. Place the top layer on the ganache and top the cake with the remaining ganache.
Serve with ice-ream or double cream and enjoy.

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Posted on August 4, 2015 Posted in Cakes .

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

This would have to be my 4^th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

Ingredients:

Cake:

2 tbsn earl grey tea (6 teabags)
330g sugar
300g self-raising flour
2 tsn vanilla essence
7 eggs
110ml lemon juice
150g butter
1 tsn cream of tartar

Icing:

200g butter
1 + ½ earl grey tea
240g icing sugar
1 + ½ orange blossom water
¾ tsn lavender

Method:

Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
With electric beaters whisk the sugar and egg yolks until light and fluffy.
Add the vanilla and beat until combine.
Add the lemon juice and melted butter and whisk until combine.
Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
Add the egg whites in 2 patches, folding until only just combine.
Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
Meanwhile make the icing my beating the butter and sugar until light and fluffy.
Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
Beat until smooth and fluffy.
Place the cake on a cake rack until cooled.
Top with the icing and serve.

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Coconut Lime Black Rice Cake with Raspberries

Posted on July 27, 2015 Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

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:

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

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on July 21, 2015 Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

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!

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:

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

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Coffee Hazelnut and Chocolate Bread Cake

Posted on July 13, 2015 Posted in Cakes .

Coffee Hazelnut and Chocolate Bread Cake

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:

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

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on July 7, 2015 Posted in Cakes .

Spiked Spiced Chocolate Tofu ‘Cheesecake’

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.

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:

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

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Chocolate Coconut Mousse Rum Cake

Posted on June 29, 2015 Posted in Cakes .

Chocolate Coconut Mousse Rum Cake

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:

Line a 20cm square cake tin with baking paper.
Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
Pour the mix into a bowl and leave aside to cool.
Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
Place these biscuits on the bottom of the lined tin and trim to fit.
Place 600ml cream in the microwave until simmering.
Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
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).
Place the biscuits on the top of the mousse and trim to fit.
Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
Remove the cake from the tin by inverting onto a plate.
Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
Dust with cocoa powder.
Whisk the cream and icing sugar until well combine.
Stir in the rum and dollop the cream on the top of the cake.
Dust with cocoa powder and enjoy.

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Cordial Cake

Posted on June 1, 2015 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:

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

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Fig Hazelnut and Coffee Cheesecake

Posted on May 25, 2015 Posted in Cakes .

Fig Hazelnut and Coffee Cheesecake

You may have noticed across the past few months I have been baking consistently with figs.

Not until last year had I eaten one, let alone baked with this fruit.

Generally when I see fruit that I have never baked with I always like to do my research and make up a few variations of recipes (half the time they don’t make the blog…hello startfruit, dragonfruit, cantaloupe, guava cake experiments (and the list goes on).

It seems fig is one of the special fruits which seems to work so well, additionally with so many flavour pairings.

Thinking in an Italian baking head space (ricotta, espresso etc) I ended up coming up with the flavour pairing of coffee, hazelnut, fig and caramel. Which actually work a treat!

This cheesecake is very much for the sophisticated palate and is super additive!

Ingredients:

250g caramel biscuits (I used Lotus)
100g butter
250g dried figs (12)
2 tbsn orange liquor
330g cream cheese
150g sugar
500g ricotta
2 eggs
90ml espresso coffee
100g hazelnut meal

Method:

Pre heat the oven to 180c degrees and line a 22cm spring form cake tin with baking paper.
Place the biscuits and butter in a food processor and blitz until the mix resembles fine breadcrumbs.
Pour the mix into the cake tin and press with fingers over the base of the tin until flat.
Place the tin in the fridge to harden.
Dice up the fig coarsely and place in the saucepan with the liquor and 130g of water on a medium heat.
Place a lid on the pan and let the mix boil.
Once boil remove the lid and stir constantly until the water is absorbed and the figs have started to breakdown.
Place the mix into the food processor and process until the figs are blitzed and resemble a paste.
Spoon the fig mix over the biscuit base and place back in the fridge.
Using electric beaters whisk the cream cheese and ricotta until smooth.
In a separate bowl beat the eggs and sugar until pale and creamy.
Add the egg mix, hazelmeal and coffee into the cheese mix and whisk until well combine.
Pour the mix unto the cake tin and bake for 50 minutes.
Turn off the oven and leave the door slightly open.
Once the oven is cold place the cake in the fridge to fully set for 2 hours.

Noes:

I used Lotus branded biscuits for the base. If you cannot fine caramel flavored biscuits Arnott’s Nice biscuits would be a good replacement.
I decorated the cake by scattering roasted hazelnuts and icing sugar over the top.

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Fig Hazelnut and Coffee Cheesecake recipe

Notes

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Vegan Chocolate Cake

Posted on May 11, 2015 Posted in Cakes .

Vegan Chocolate Cake

Vegan Chocolate Cake recipe

Recently I have had a few friends decide to go sugar free and have been complaining that all the sugar free sweet treats taste like cardboard and cost a fortune.

Seeing me eat chocolate is making them go red (we always want what we cannot have).

So I decided to make the ultimate easy, healthy, sugar free cake that caters for a range of intolerants and has easy to access ingredients (I’m not going on a road trip just to buy coconut nectar when I can go to Coles for a better alternative)!

By tactically using natural sweetener and fruit puree I have been able to keep the fat and sugar content really low while still producing a really rich and moreish cake.

As mentioned I have tried to cater for a range of people so created this cake egg, sugar, butter, chocolate and lactose free.

Ingredients:

Cake:

200g flour
110g cocoa powder
2 tsn baking soda
½ tsn salt
½ tsn ground cinnamon
60g oil
100g apple puree
150ml water
250g agrave nectar
60g banana
1 tbsn orange zest

Frosting:

60g cocoa powder
120ml orange juice
135ml agrave nectar
2 tsn orange zest

Method:

Pre-heat the oven to 200c degrees and line a 20cm cake tin with baking paper.
In a bowl sift the flour, cocoa, baking soda, salt and cinnamon and stir until combine.
In a food processor place the oil, apple, water, syrup, banana and zest. Blitz until well combine.
Pour the wet mix into a bowl and add the flour, cocoa, soda and salt. Whisk with a hand whisk until well combine.
Pour the mix into the cake tin and bake for 50 minutes.
In a bowl place the icing ingredients and with a hand whisk beat until well combine.
Once the cake is cooked leave in the tin for 5 minutes then turn out onto a cooling rack.
Once the cake has cold spread the icing on the top and decorate with extra orange zest.

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« Previous Page

Sweet Tooth Experiments

Category Archives: Cakes

Yoghurt Chickpea Chocolate Cake

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Coconut Lime Black Rice Cake with Raspberries

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Coffee Hazelnut and Chocolate Bread Cake

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Chocolate Coconut Mousse Rum Cake

Cordial Cake

Fig Hazelnut and Coffee Cheesecake

Vegan Chocolate Cake

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