Cakes – Page 12 – Sweet Tooth Experiments

Bubblegum Cheesecake

Posted on January 21, 2015 Posted in Cakes .

Bubblegum Cheesecake

As you will be well aware by now I am always asking people and on the lookout for baking flavor ideas.

I had a friend recently suggest to me bubblegum flavored cheesecake. Interesting…this could turn out to be amazing or so so wrong. Now it did actually take me two attempts to get this cake right, however the reason I even bothered a second attempt was due to the fillings taste sensation. I felt attempt one could have had a firmer filling so I re-did the cake with a much more satisfactory outcome.

After a solid taste testing session the consensus was that this cheesecake is a big winner.

Now, I must say, I’m not a massive fan of cheesecake but this one (a) is not sickly sweet (even with the white chocolate topping), (b) has a perfect consistency and (c) actually taste exactly like I remember bubblegum tasting as a kid!

Ingredients:

Base:

375g butternut snap biscuits
100g butter

Filling:

120g bubblegum flavored jelly crystals
500g cream cheese
175ml thickened cream
100g sugar

Topping:

150g white chocolate
70ml thickened cream

Method:

Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
Place crumbs in a bowl with melted butter and mix until well combine.
Spoon the mix into a 23cm spring form cake tin, covering both the base and sides of the tin.
Once the biscuit base is complete place in the fridge for later.
Boil 60ml of water and add 55g of the jelly crystals. Stir until well combine.
Using electric beaters beat the cheese, cream, sugar and 65g of the jelly crystals until combine.
Add the just cooled jelly water mix to the cheese mix and beat until just combine with no lumps.
Pour the cheese mix into the prepared biscuit base and leave in the fridge for 3 hours to set.
To make the topping place the 70ml of cream in a bowl in the microwave and heat until the cream boils.
Add the white chocolate to the cream, wait a minute, then stir until the mix is well combine. Place the chocolate mix aside until cooled.
Pour the chocolate mix over the cheesecake and place back in the fridge for 2 hours+ to set.

Ingredients

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Decorate!

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Fig and Grape Syrup Cake

Posted on January 12, 2015 Posted in Cakes .

Fig and Grape Syrup Cake

To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.

This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!

Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.

This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.

Ingredients:

Cake:

225ml sherry
200g brown sugar
130g butter
1 orange
1 lemon
340g grapes
225g plain flour
1 tsn baking powder

Syrup:

40g dried fig
80g sugar
2 tbsn honey
½ tsn ground ginger

Method:

Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
Remove Sherry off the heat and set aside.
With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
Using a food processor blitz 160g grapes until liquefied.
Add the blitzed grape mix to the sherry and then add to the butter mix.
Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
Spoon the batter into the cake tin, using the back of the spoon flatten.
Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
Once done remove off the heat and pass through a sieve to remove fig pieces.
Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
Leave the cake in the tin to cool then serve with fig pieces scattered on top.

Notes:

40g dried fig is around 2 dried figs.
If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.

Ingredients

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Quinoa Berry Christmas Cake

Posted on December 24, 2014 Posted in Cakes .

Quinoa Berry Christmas Cake

Quinoa….I have attempted to bake with this ancient grain about 10 times. This Quinoa Berry Christmas Cake was going to be the last attempt, where I only made the cake as I had some Quinoa left over from a Quinoa baking fail earlier that day.

I don’t understand how one thing can be that difficult to bake with…Semolina, couscous, polenta, almond meal – all are a breeze to bake with and add great texture and flavour. Quinoa…not so easy to bake with! The taste is quite distinct and hard to pair up, while the actual texture of the other ingredients also makes a big difference.

I have tired orange and ginger, pineapple carrot & banana, chocolate & peach even berries mango lime & mint to name a few and they were all flops!

As the fresh fruit was definitely not going to work I opted for dried fruit and knew I had to have a lot of flavour to offset the strong Quinoa taste. This directed me to dried fruit and heaps of it. As it’s Christmas time (Christmas Eve) of course a Christmas Cake was the first thing that popped into my mind.

I have also used gluten free flour to make this 100% free from gluten.

Ingredients:

100g quinoa
150g currents
150g sultanas
300g dries pitted dates
100g mixed dried berries
100g cranberries
100g dried pineapple
100g butter
3 tbsn sherry
2 oranges
½ tsn bicarbonate of soda
3 eggs
155g gluten free flour
1 tsn ground ginger
1 tsn mixed spice
1 tsn ground cinnamon

Method:

Pre-heat the oven to 160c and line a 23cm baking tin with baking paper.
Place quinoa in a pan on the stove with 210g water.
Turn on high until the water boils then reduce to low and simmer for 10 minutes or until the water is all fully absorbed.
Move the quinoa off the heat to fully cool.
Cut the dried fruit into small pieces.
Place 2 tbsn water, the currents, sultanas, dates, berries, cranberries, pineapple, butter, sherry, juice and zest of the 2 oranges in a saucepan.
Bring gently to the boil and allow to simmer for 10 minutes.
Turn off the heat, add in the bi carb and stir every 5 minutes until the mix is cool.
Beat the eggs and place in the bowl with the cooled quinoa and fruit mix. Mix until combine.
Sift in the flour and spices and stir until well combine.
Place in the cake tin and bake for 45 minutes or until a skewer comes out clean.
Allow cake to cool for 10 minutes then place on a cooling rack to cool completely.

Notes:

The cake will be a moist when placing a skewer in as the dried fruit has absorbed the liquid and plumped them up.
If you want to make this alcohol free you can forgo the sherry and add in an additional 3 tbsn on orange juice.
If you don’t have sherry you can use brandy or port wine.
This cake is best served with custard or ice-cream.

Ingredients

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Spiced Chocolate Mousse Cake

Posted on December 22, 2014 Posted in Cakes .

Spiced Chocolate Mousse Cake

Ever noticed how chocolate mousse cakes completely melt and fall apart when out of the fridge for longer than 10 minutes? How annoying! And you try to cut the cake and it either sticks to the knife or turns into a mousse mess? Well I have come up with a spicy chocolate mousse recipe that won’t melt or collapse when you cut it and will keep its shape once sliced.

Additionally to this, the recipe is ever so tasty and has a pleasant hit of complementary spices.

This one definitely exceeded expectations and is a must keep recipe.

Ingredients:

Cake:

4 eggwhites
165g sugar
1 tsn vanilla essence
150g almond meal
35g plain flour
1 tsn lemon zest

Mousse:

400ml-thickened cream
220g dark chocolate
4 + 1/2 tsn gelatine
1 + ¼ tsn cinnamon
1 + ½ tsn ground fennel
1 + ¼ tsn ground cloves
1 + ¼ tsn cardamom
¼ tsn chili powder
Pinch salt and pepper

Extra:

200ml-thickened cream
1 tbsn cocoa powder
2 tsn icing sugar

Method:

Pre-heat the oven to 180c and line 2 x 23cm spring form baking tins with baking paper.
Using electric beaters beat the eggwhites until soft peaks form.
Gradually add in the sugar until stiff glossy peaks form (about 5 mins).
Carefully fold in the vanilla, almond meal, flour and zest until well combine.
Divide the mix between the 2 tins and using a spoon spread out the mix and smooth out the tops.
Bake for 18 minutes or until the tops are slightly golden and soft to touch.
Leave the cakes in the tins until completely cool, and then remove from tins.
Place the cinnamon, fennel, cloves, cardamom, chili, salt & pepper in a saucepan and stir on high for a minute or until you can smell the spices in the air.
Place 1 cup of the cream in a second saucepan and heat on medium until the cream just starts to boil, remove off heat.
Whisk the 4 + 1/2 tsn gelatine into the boiling hot cream until smooth and well combined.
Add the chocolate into the cream mix and allow it to sit for a minute then whisk the cream mix until the chocolate is silky smooth.
Add the spices to the chocolate and whisk to combine. Place aside to cool.
Using electric beaters beat 150g of thickened cream until peaks form.
Fold the cream into the chocolate mix until well combined.
Place one cake on plastic wrap then places the cake with wrap in the cake tin used to cook the cake.
Now spread in the chocolate mix and top with the 2^nd cake.
Fold the plastic wrap on top of the cake and place in the fridge for 3 hours to set.
Once set remove from the wrap and carefully place on a plate.
Whip the remaining 200ml cream until peaks form and spread over the sides of the cake.
Dust the icing sugar on the top of the cake.
Hold the plate on a slight angle and dust the cocoa around the sides of the cake, serve.

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Cherry Trifle Cake

Posted on December 15, 2014 Posted in Cakes .

Cherry Trifle Cake

I must say I am quite fond of a really good trifle. Something about layers of varying but complementary flavours and a range of textures (jelly – cake – custard – fruit) is certainly appealing. It does have to be a good mix of flavours and ingredients though as a trifle can easily be bland and boring.

The down side to trifles though are that they are hard to serve and plate up in an attractive or tempting manner without looking like a blob of random mess. This got me thinking that if a trifle was structured like a cake instead of a deconstruction it would be much easier to eat and much more appealing to the eye (we all eat with our eyes don’t we..?).

I could still quite easily keep the layers and textures as per a usual trifle, just modernise it.

As cherries are one of my favourite fruits I decided to use this fruit as my flavour base and create a twist on the old fashioned sweet treat.

Outcome, AMAZING! Fluffy cake, silky custard, alcohol infusion and jelly craziness all wrapped up in cream…yummm.

Ingredients:

3 eggs
110g caster sugar
75g corn flour
2 tbsn-custard powder
1 tsn cream of tartar
½ tsn bicarbonate of soda
85g cherry jelly crystals (you will need 3 dark cherry Aeroplane jelly boxes)
70ml sweet sherry

Custard:

35g corn flour
30g custard powder
55g sugar
435ml-thickened cream
180ml milk
2 tbsn kirsch
20g butter
1 egg yolk

Extra:

455g thickened cream
200g fresh cherries

Method:

Pre-heat the oven to 180c and line 2 x 22cm baking tin with baking paper.
Beat the eggs and sugar with electric beaters for 5 minutes.
In a separate bowl sift the flour, custard, cream of tartar and soda 3 times.
Fold the flour mix into the egg mix until combined.
Pour mix into one of the tins and flatten the top with a spoon.
Bake the cake for 25 minutes and then turn the cake onto a cooling rack to cool.
Now make the jelly by placing 1 cup of boiling water in a bowl, whisk in the jelly crystals until fully dissolved then whisk in 2/3rd cup of cold water.
Rinse the 2 x 25cm spring form cake tins with water and divide the jelly into both tins.
Place tins in the fridge until almost set.
Cut the cake into 3 even layers and brush the tops with the sherry.
Place 2 cake layers on top of the jelly and push down slightly.
Place the tins back in the fridge for a further hour and place the 3^rd layer aside for later.
Make the custard by adding the corn flour, custard powder, sugar, 310ml cream and milk in a saucepan on a medium heat.
Whisk continuously until the mix becomes thick and boils.
Take off the heat and whisk in the kirsch, yolk and butter.
Cover the custard with plastic wrap and place in the fridge to cool.
Beat the remaining 125ml of cream in a bowl with electric beaters until peaks form.
Now whisk the cream into the custard mix until just combine.
Remove the cakes from the tin by releasing the spring form.
Place one cake on plastic wrap jelly side up then places the cake with wrap back into the cake tin used to cook the cake.
Add half of the custard, then the 2^nd cake jelly side up then cover with the reminding custard.
Lastly add the 3^rd cake layer on top of the custard – cut side down.
Enclose with the wrap and place in the fridge for 3 hours to fully set.
Once set remove the wrap and tin and place onto a plate.
Whip the extra remaining 455g thickened cream until peaks form. Spread over the cake.
Top the cake with cherries to decorate, enjoy.

Notes:

If you don’t have kirsch or sherry you can substitute with port.
If you are using the suggested jelly you need to buy 3 boxes, as each box has 2 packets and you need to use a total of 6 packs that are 9g each.
If you don’t use spring form tins you can use a knife to loosen the jelly on the sides or place the tins in hot water for 1 second then turn upside down.
If you do not wish to use alcohol you can use cherry juice instead of the sherry and kirsch.

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Strawberry and Watermelon Couscous Cake

Posted on November 24, 2014 Posted in Cakes .

Strawberry and Watermelon Couscous Cake

If you are a frequent visitor to my blog you would have caught on that I do like to bake with many varying grains and textures. for example Semolina and Polenta appear in my recipes on multiple occasions.

However, I am always looking for new and interesting ingredients to experiment baking with (new – meaning new for me or uncommon in general to bake with).

After going to dinner and having a friend eat a couscous meal with sweet accompanying sultanas and orange it got me thinking of baking a cake with couscous.

I thought it would have a similar property to semolina or polenta, where it would cook within the cake and soak up the moisture.

From here I figured a solution could be to make syrup to replenish the cake afterwards. Furthermore, I have been meaning to bake with watermelon for ages and as this fruit is full of liquid goodness it would be perfect for syrup making.

After a few attempt’s my Strawberry and Watermelon Couscous Cake is amazingly textured (you won’t know there is couscous) and when warm is exactly textured like a pudding! And the taste scrumptious! This cake was gone in seconds!

Ingredients:

295g plain flour
¼ tsn salt
1 tbsn baking powder
120g couscous
230g butter
200g sugar
6 eggs
1 tsn vanilla essence
2 tsn strawberry essence
1 tsn lemon zest
160g strawberries

Syrup:

750g watermelon flesh (approx. 1.5g of watermelon)
200ml water
250g sugar
2 tsn lemon juice
90g strawberries

Method:

Preheat oven to 160c and line a 23cm spring form baking tin with baking paper.
Place the flour, salt, powder and couscous in a bowl and whisk until well combine.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the vanilla, strawberry essence and lemon zest.
Place the strawberries into a food processor and pour 160g into the wet mix. Beat to combine.
Sift the dry ingredients into the wet mix and beat until just combine.
Pour into the cake tin and bake in the oven for 50mins or until a skewer inserted in the center comes out clean.
To make the syrup, place the watermelon in a food processor and run through a sieve into a pan.
Add the sugar, water, remaining strawberries and lemon juice into the pan.
Gently heat until the sugar is dissolved then increase the heat boil, then bring to a simmer for 10 mins until the liquid is syrupy.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cooled remove the cake from the tin.

Notes:

You will need 250g packet of strawberries and 1.5kg of watermelon for this recipe.
You will have approx. 4 cups of syrup liquid. This may look like a crazy amount but trust me you need this. The couscous will soak up all the moisture in the cake so you need to add this to replenish it again.
You are best adding the syrup to the cake while it is still hot to allow the liquid to seep through the whole cake and not just the top.
This cake is best eaten the next day (stored in the fridge) and served warm.

Ingredients

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Grapefruit Pistachio Rose and Ginger Syrup Cake

Posted on November 13, 2014 Posted in Cakes .

Grapefruit Pistachio Rose and Ginger Syrup Cake

In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.

I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!

Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?

Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!

Ingredients:

160g shelled, unsalted pistachios
150g butter
135g caster sugar
3 eggs
3 tsn rosewater essence (equivalent to 3tbsn rosewater)
2tbsn milk
2 tbsn lime juice
1 Grapefruit zest (or 4 tsn zest)
1+1/2 tsn ground ginger
240g self raising flour
1 tbsn bicarbonate of soda

For the grapefruit syrup:

1 grapefruit
110g water
2 tsn rosewater essence
90g caster sugar

Method:

Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
Place 135g of the pistachios in a food processor and process until finely ground.
Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the rosewater essence, milk, lime juice and zest beating in between each addition.
In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.

Notes:

You will need 1 whole grapefuit for this recipe.
This cake is best served warm.
Serve with a scoop on ice-cream, yum!

Ingredients

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Posted on November 3, 2014 Posted in Cakes .

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Ever noticed how some recipes call for buttercream, sour cream or even just plain cream instead of milk? So if these other dairy ingredients are used to change the texture of cakes then I wondered what yoghurt would do…

Being a massive fan of yoghurt (especially fruit flavored) I decided to make a cake with yoghurt and the base ingredient.

As I had strawberry yoghurt in the fridge and some rhubarb left over from my rhubarb orange and ginger cake, I decided to use these two ingredients to make Rhubarb and Strawberry Yogurt Cake. This cake is really tasty but I wanted to make sure yoghurt was the hero ingredient so I decided to incorporate yogurt into an icing for the cake.

Knowing that lemon would work well as a 3^rd key flavor to the Rhubarb and Strawberry I made up a Lemon Yoghurt Frosting (mascarpone cheese to thicken up the texture to ensure no runny business)!

Ingredients:

Cake:

600g rhubarb
1 + ½ flour
2 tsn baking powder
¼ salt
1 cup of strawberry yoghurt
1 cup sugar
3 eggs
1 tsn lemon juice
1 tbsn strawberry essence
½ cup oil

Icing:

220g thick natural yogurt
70g icing sugar
120g mascarpone cheese
1 tbsn lemon zest

Method:

Pre heat the oven to 175c and line a 30cm cake tin.
Place the rhubarb cut into 2 cm pieces in a saucepan with ¼ cup sugar. On a medium heat cook, stirring for about 10 minutes until the rhubarb is soft and smooth. Place aside to cool.
Place the flour, baking powder, salt and remaining (3/4 cup) sugar into a bowl and whisk.
Place the yogurt, eggs, juice and essence into another bowl, whisk to combine.
Pour the dry ingredients into the wet and using a whisk combine. Once just combine add in the oil and the rhubarb. Stir to combine.
Place into the cake tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.
In the interim make the icing by beating together all 4 ingredients until well combine. Place in the fridge to set.
Once the cake is cooled spread the icing all over the cake and enjoy!

Ingredients

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Mandarin and Polenta Syrup Cake

Posted on October 13, 2014 Posted in Cakes .

Mandarin and Polenta Syrup Cake

Mandarins at the moment are so moorish, just asking me to bake something with them!

After making the Semolina and Orange Blossom Cake a few weeks back I decided to take inspiration from the earthy influence and create a new recipe with a similar texture using another unusual base ingredient.

Polenta is quite similar to semolina that is derived from corn instead of wheat with comparable denseness and unique texture (therefore making it gluten free).

For flavour I decided to take advantage if the juicy and sweet mandarins which brought me to the end result of a Polenta and Mandarin Syrup Cake.

Ingredients:

Cake:

2 mandarins
85g polenta
60g almond meal
½ tsn baking powder
3 eggs
110g sugar

Syrup:

125g sugar
1 tbsn + 1 tsn water
200ml mandarin juice (approx. 4 mandarins, juiced)

Method:

Pre-heat the oven to 180c and line a 20cm spring form baking cake tin with baking paper.
Place the mandarins in a small saucepan. Fill with water until the mandarins are covered and bring to the boil.
Boil on high for 30 minutes or until they are very very soft.
Remove from the saucepan and place, skin and all into a food processor and process until pureed with no lumps.
Place the polenta, almond meal and baking powder in a bowl and stir until combined.
With electric beaters beat the eggs and sugar for 10 minutes or until mix is thick, pale and tripled in size.
Fold very carefully half the polenta and puree mandarins, then add in the remainder of both the polenta and puree very carefully until combine.
Pour the mix into the cake tin and place in the oven for 40 minutes of until a skew comes out clean.
While the cake is cooking make the syrup by placing the water and sugar in a saucepan on high, stirring until the sugar is dissolved, then leave on medium for 8 minutes or until the syrup just started to caramelize and goes rich in colour. Swirl the pan every few minutes to stop the sugar crystals forming on the sides of the pan.
Now very careful not to burn yourself pour the mandarin syrup into the saucepan and using a whisk stir until the mix is combine, smooth and silky.
Using the cake skewer pierce the cake about 20 times to place little holes.
Now with a spoon pour the syrup over the cake evenly. Swirl the tin to make sure no syrup sits in the middle of the cake and leave to cool.
Once cooled take out of the tin and enjoy.

Notes: You can serve with a dollop of whipped cream.

Ingredients

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Bourbon Chocolate Cake with Peanut Bourbon Icing

Posted on October 6, 2014 Posted in Cakes .

Bourbon Chocolate Cake with Peanut Bourbon Icing

Every now and then I dabble with varying types of alcoholic beverages in my baking. Recently with rum (though technically it was really rum essence not actually rum..shhh), Frangelico, Red wine, Baileys, and the list continues…

So many spirits have such amazing distinctive flavors that are generally forgotten until we buy a random happy hour half price cocktail!

I had recently had a spirit that was an old favorite when I was younger, this being the old Jim Beam Bourbon. Though its flavor is by no means sweet, it does hold an interesting smokiness that I was captivated to put up against sweet tasting dark chocolate.

Therefore, hello my Bourbon Chocolate Cake with Peanut Bourbon Icing (peanut butter added to the icing for an even more unusual but wonderful twist that really works)!

Ingredients:

Cake:

2 tbsn bourbon
140g butter
60g cocoa powder
2 eggs
80g buttermilk
100g almond meal
100g plain flour
1 tsn baking powder
1/4 tsn bicarbonate of soda
200g brown sugar
75g caster sugar

Icing:

60g butter
1 tbsn bourbon
½ tsn vanilla essence
50g peanut butter
1 cup icing sugar
2 tsn milk

Method:

Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
Place the butter and bourbon in a bowl and heat in the microwave until the butter is melted. Whisk to combine.
Now whisk in the cocoa until the mix is silky smooth.
Place the eggs and buttermilk in a separate bowl and whisk until combine.
Add the almond meal, flour, baking powder, bicarb and sugars in a 3rd bowl and whisk to combine.
Add the bourbon mix and the egg mix to the flour mix then whisk until combine.
Pour the mix into the cake tin and bake for 45-50 minutes or until a skewer in the center comes out clean.
Place the cake on a cooling rack.
To make the icing combine all ingredients together and beat with electric mix for 7 minutes until light and fluffy.
On a cooled cake spread the icing all over, serve.

Ingredients

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« Previous Page

Sweet Tooth Experiments

Category Archives: Cakes

Bubblegum Cheesecake

Fig and Grape Syrup Cake

Quinoa Berry Christmas Cake

Spiced Chocolate Mousse Cake

Cherry Trifle Cake

Strawberry and Watermelon Couscous Cake

Grapefruit Pistachio Rose and Ginger Syrup Cake

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Mandarin and Polenta Syrup Cake

Bourbon Chocolate Cake with Peanut Bourbon Icing

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