Sweet Tooth Experiments

Category Archives: Cakes

Thyme Orange and Poached Pear Cake

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Thyme Orange and Poached Pear Cake

Thyme Orange and Poached Pear Cake recipe

Pear is such a difficult ingredient to profile in a recipe, not only due to the subtlety of the flavour but also the limited flavour combos that compliments the ingredient (instead of overpowering).

I wanted to make a recipe that would be unique in flavour whist bringing out the pears earthiness. To maximise the flavour, I poached the pears in syrup, used pears pieces in the filling and used the fruit grated in the batter for extra cake depth.

Orange, spices and thyme were used as the flavour combo with the pear and for an extra flavour and custard powder was used in the icing for a twist.

The result –  a very tasty, unique cake recipe.

Thyme Orange and Poached Pear Cake recipe

 

Ingredients:

Cake:

  • 170g butter
  • 140g caster sugar
  • 300g cake flour
  • 2 tsn dried thyme
  • 1 tbsn orange zest
  • 1 tsn vanilla essence
  • 2 tbsn orange juice
  • 300g pear, grated
  • 6 eggs
  • Pinch, cream of tartar
  • Pinch, salt
  • 40g caster sugar, extra

Syrup:

  • ½ tsn vanilla essence
  • 1 tsn mixed spices
  • 1 cup brown sugar
  • 2 pears, peeled

Icing:

  • 215g butter
  • 100g icing sugar
  • 90g custard powder

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 30cm cake tin with baking paper.
  2. Using electric beaters whisk the sugar and butter for 2 minutes or until light and creamy.
  3. Add the egg yolks to the butter mix, beat.
  4. Add the flour, thyme, zest, essence, juice and pear to the butter mix.
  5. Beat until the mix is creamy and fluffy.
  6. In another bowl beat the eggwhites until soft peaks form.
  7. Add the salt, tartar and extra sugar to the eggwhites and beat until well combine.
  8. Fold a quarter of the eggwhite mix into the batter to loosen the batter up.
  9. Fold the remaining eggwhites into the mix.
  10. Pour the batter into the cake tin and bake in the oven for 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  11. Leave the cake in the tin for 10 minutes to cool, then place on a cooling rack until cold.
  12. Meanwhile, place the vanilla, spices, sugar and 1 cup water into a saucepan on medium heat until sugar has dissolved.
  13. Bring to the boil then reduce to a low simmer.
  14. Cut the pears in half vertically and place into the saucepan for 20 minutes, flipping the pears every 5 minutes.
  15. Remove the pears placing on a plate and leave the syrup in the pan to cool.
  16. To make the icing beat the butter, powder and icing sugar with electric beaters until creamy and smooth.
  17. Add the cooled syrup to the icing mix and beat until well combine.
  18. Cut the cooled cake in half horizontally.
  19. Place 1 cake half on a plate and spread with 1/3rd of the icing.
  20. Cut 1 and 1/2 of the pears into slices and place them ontop of the icing on the 1st cake layer.
  21. Place the 2nd cake half on top of the pears then spread the remainder of the icing on the sides and top of the cake.
  22. Top with the remaining pear for decoration and enjoy!
Pink Strawberry Almond Cake with Rosé Frosting

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Avocado Strawberry Lemon Cake

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Avocado Strawberry Lemon Cake

Avocado Strawberry Lemon Cake

In a previous bake I loved the Avo, strawberry and lemon pairing but not the texture the avocado was doing to the cake…a chewy cake is not ideal! That’s what I found on first attempt of making this cake, but I continued to experiment with an Avo Strawberry and Lemon cake as the flavours were so delightful and tasty. Adding in some butter and downweighing the avo quantity slightly was the solution to getting this cake recipe to perfection.

Delicious filling, addictively scrumptious frosting and now a sturdy and delectable base, this recipe ticks all the boxes.

Ingredients:

Cake:

  • 180g caster sugar
  • 180g avocado,
  • 60g butter, softened
  • ½ tsn strawberry essence
  • ½ tsn lemon zest
  • 3 eggs
  • 285g strawberry jam
  • 270g self raising flour

Filling:

  • 90g avocado
  • 90g strawberry jam
  • 30g custard powder

Frosting:

  • 90g strawberry jam
  • 90g butter, softened
  • 150g icing sugar
  • 90g strawberry jam
  • 30g custard powder
  • ½ lemon zest
  • 3 drops pink food colouring

 

Method:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter, sugar, avocado, essence and zest 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. Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combined.
  6. 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.
  7. Wait 5 minutes then invert the cake onto a cake tray to cool completely.
  8. Meanwhile make the filling by beating the ingredients together for 3 minutes.
  9. Next, make the frosting by beating all the ingredients together with electric beaters for 5 minutes until light and fluffy.
  10. Cut the top of the cake horizontally to even the surface (if needed) then cut the cake in half horizontally.
  11. Spread the filling between the 2 cake layers.
  12. Spread a light layer of frosting on the sides of the cake and the remaining on the top – enjoy!

 

Avocado Strawberry Lemon Cake

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Pink Strawberry Almond Cake with Rosé Frosting

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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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Spiced Caramel Apple Pie Cake

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Spiced Caramel Apple Pie Cake

Spiced Caramel Apple Pie Cake recipe
After eating an apple pie recently I got the idea of turning the filling into a cake, but instead of putting the filling into the batter of the cake I wanted to use it as the filling between cake layers. For the cake batter I wanted to ensure that the apple was evident, but not the only key feature in the cake. Additionally, I wanted to cake to feature flavors that complement the apple, thus incorporating brown sugar, caramel essence, ginger and of course apples best friend…cinnamon. Think carrot cake or banana cake texture and flavors, but without the carrot and banana.To keep the apple pie mix intact and in the middle of the cake layers I opted for a cream cheese frosting for the layers and outside of the cake, again featuring the caramel flavor.

The outcome is a delectable spiced apple cake that is rich in apple pie inspired flavor layers as well as caramel cheesecake-ish frosted layers.

Spiced Caramel Apple Pie Cake recipe

 

Ingredients:

Cake:

  • 170g brown sugar
  • 2 eggs
  • 100ml vegetable oil
  • 50ml butter, melted
  • 420g apples, peeled and grated (240g grated apple)
  • 220ml self-rising flour
  • 1 tsn of bi- carbonate soda
  • 1 tsn ground cinnamon
  • 1 tsn ground ginger
  • 60g almond meal
  • 1 lemon (zest of whole lemon)

Apple Filling:

  • 55g brown sugar
  • ½ tsn ground cinnamon
  • 30g butter
  • 180ml water
  • 260g apples, peeled and diced (175g diced apple)

Syrup:

  • 30ml brandy
  • 30ml lemon juice
  • 80g brown sugar

Icing:

  • 80g butter
  • 100g white chocolate
  • 250g cream cheese
  • 120g vanilla flavored yoghurt
  • 1 tsn salted caramel essence
  • 30g icing sugar

 

Method:

  1. Pre-heat the oven to 175c degrees and line 3 x 25cm cake tins with baking paper.
  2. Using your kitchen aid (electric beaters) beat the sugar and eggs for 5 minutes or until fluffy and pale.
  3. Add the melted butter and oil to the bowl, pouring while the beaters run.
  4. Stop the mixer and remove the bowl.
  5. Add the apple and sift in the flour, spices, salt, soda and almond meal.
  6. Carefully fold the ingredients together until just combine.
  7. Pour the mix evenly into the 3 tins and place in the oven for 30 minutes or until a skewer inserted into the center comes out clean.
  8. Leave the cakes on a cooling rack to cool completely.
  9. Meanwhile, to make the filling place the butter, sugar, cinnamon and water into a saucepan and heat on high until boiling.
  10. Add the apples and cook on high for 10 minutes until the syrup thickens and the apple is soft but still holds it’s shape.
  11. Place the mix into a bowl and leave aside to cool.
  12. Place the syrup ingredients into a new bowl and heat in the microwave until boiling, stir until silky smooth in texture.
  13. Using a pastry brush, brush the syrup onto the top of the 3 cakes.
  14. Next make the icing by melting the butter in a medium sized bowl in the microwave until bubbling. Add the white chocolate piece and stir until smooth.
  15. Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky. Place in the fridge to set.
  16. To put the cake together place one cake layer on a plate syrup side up, top with ¼ icing, then ½ of the apple filling over the top of the icing.
  17. Top with the second cake layer syrup side up, top with ¼ icing, then the remaining apple filling over the top of the icing.
  18. Top with 3rd cake layer syrup side down and ice the top and the sides of the cake with the remaining icing.
  19. To decorate I have topped with dried apple slices and caramel sauce.

 

Lemon, Thyme and Zucchini Layer Cake recipe
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Rum Raisin and Chocolate Delight Cake

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Rum Raisin and Chocolate Delight Cake

Rum Raisin and Chocolate Delight Cake recipe

This cake is not ground breaking with distinctively bizarre textures or flavor combos. However, it has been purposely created to bring to live Cadbury’s Old Jamaican Rum N’ Raisin chocolate block into cake form.

To hero the chocolate I have used Cadbury’s Old Gold dark chocolate, for the Rum a popular Jamaican brand and for the raisins I ensured lots and lots of rum was absorbed in them for little flavor bombs.

 

Ingredients:

Cake:

  • 180g butter
  • 300g caster sugar
  • 2 tsn vanilla essence
  • 3 eggs
  • 170g self-raising flour
  • 65g plain flour
  • 85g cocoa powder
  • 1/2 tsn bicarbonate of soda
  • 2 tsn instant espresso coffee granules
  • 80ml water
  • 85ml milk

Rum syrup:

  • 110g raisins
  • 140g Jamaican rum
  • 80g sugar

Mousse:

  • 200g dark chocolate
  • 40ml reserved syrup
  • 2/3 cup thickened cream
  • 1 tsn gelatin
  • 65g icing sugar

Ganache:

  • 100g dark chocolate
  • 100ml thickened cream

 

Method:

  1. Preheat the oven to 180c degrees and line a 25cm round cake tin with baking paper.
  2. Using electric beaters beat the butter, sugar and essence for 5 mins or until it is light and fluffy.
  3. Add in the eggs one at a time and ensure you beat thoroughly between each addition.
  4. Sift in the flours, cocoa powder and bicarbonate of soda into a bowl, mix.
  5. Add the coffee granules to the water, then add the milk, stir.
  6. Add the flour mix and coffee mix into the butter mix and fold until combine.
  7. Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted in the center comes out clean.
  8. Once cooked leave the cake in the tin for 5 mins, then invert onto a cooling rack to cool.
  9. Meanwhile make the rum and raisin mix by placing the raisins, rum and sugar into a saucepan and stirring over a simmering heat for 5 minutes.
  10. Drain raisins (reserving the syrup for later) and chop up the raisins.
  11. Make the mousse by placing 1/3rd cup cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute then stir until smooth.
  12. Add 40g of the reserved rum syrup to the chocolate mix, stir then set aside to cool.
  13. Add the gelatin to the water and stir until well combined with no lumps.
  14. Beat with electric beaters the remaining cream, gelatin mix and sugar until soft peaks form.
  15. Add the chocolate mix to the cream mix and beat until combine and peaks form, place in the fridge until required.
  16. Make the ganache by placing the cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute, stir until silky smooth.
  17. To assemble the cake cut the cake into 3 layers horizontally.
  18. Brush the remaining rum syrup over the top of the 3 layers.
  19. Line the original baking tin with 3 layers of plastic wrap and place the first cake layer in the tin, rum side up.
  20. Sprinkle half the raisins over the cake layer and top with half of the mousse, followed by the second cake layer rum syrup side up.
  21. Repeat raisin and mousse layers again and top with the last cake layer rum syrup side down.
  22. Fold the overhanging plastic wrap over the cake and leave in the fridge for 3 hours to completely set.
  23. Remove the cake from the tin by pulling up the plastic wrap and placing the cake only a plate.
  24. Pour over the chocolate ganache and enjoy.

 

Rum Raisin and Chocolate Delight Cake recipe

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Raspberry Layered Apple Yoghurt Cake

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Raspberry Layered Apple Yoghurt Cake

Raspberry Layered Apple Yoghurt Cake recipe

Ok so the flavor pairings for this cake is not ground breaking. Raspberry, apple and vanilla has no real ‘wow interesting twist factor’.

How this cake made it to my website….? Due to it being absolutely delectably delicious, as well as the unusual way the cake is constructed. The main feature of this cake is not the flavor pairings but the layers of batter and apple that structure the cake. Every bite has an ever-so-tasty yoghurt based cake with the twist of sliced apple layered texture.

This cake is a must with a cup of tea, in fact I dare you to find another cake that satisfies your cake craving more when paired with a cup of tea at 3pm!

Raspberry Layered Apple Yoghurt Cake recipe

Ingredients:

Cake:

  • 125g butter
  • 180g sugar + 1 tbsn extra
  • 1 tsn vanilla essence
  • 4 eggs
  • 90g raspberry yoghurt
  • 170g self-raising flour
  • 2 large apples (260g apple)
  • 180g raspberries

Topping:

  • 100g raspberries
  • 40ml condensed milk
  • 20ml thickened cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter and sugar into a bowl and using electric beaters whisk the mix for 3 minutes until light and fluffy.
  3. Add the vanilla essence and whisk until combine.
  4. Add the eggs, one at a time beating, in between each addition.
  5. Add the yoghurt and beat until combine.
  6. Add the flour and beat on low until just combine.
  7. Peel the apples with a fruit peeler.
  8. Using a hand slicer mandolin cut the apple into thin slices.
  9. Add the raspberries to the mix and carefully stir through.
  10. Add half the cake batter into the tin and flatten the top with a spoon.
  11. Add half the apple slices in a fan pattern.
  12. Add the remaining batter and flatten the top with the back of the spoon.
  13. Add the remaining apple slices in a fan pattern.
  14. Sprinkle the extra 1tbsn sugar over the apple slices. Bake in the oven for 1 hour or until a skewer inserted into the center comes out clean.
  15. Place the cake onto a cake rack to cool completely.
  16. Meanwhile to make the raspberry sauce, place the raspberries into a saucepan with the condensed milk.
  17. On a high heat stir until the raspberries have disintegrated.
  18. Pour the sauce through a sieve to remove the seeds.
  19. Pour the sauce over the cake.
  20. Pour the thickened cream over the cake and enjoy!

 

Raspberry Layered Apple Yoghurt Cake recipe
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Clinker Cheesecake

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Clinker Cheesecake

Clinker Cheesecake recipe

It’s been a while since I baked with lollies (see my Red Skin Candy Cake and Musk Candy Cake recipes).

To reignite this baking lollie twist I decided to start looking at chocolate lollies and incorporating these in my recipes.
One of the chocolate types I thought would be interesting and not commonly consumed was Pascall’s Clinkers.

Chocolate covered candy with a surprise of either pineapple, lime or strawberry in the middle…yum!

I have opted for a cheesecake in this instance as chunks of diced Clinkers in a traditional baked cake would leave holes and make the cake unstable when the chocolate and candy melted in the cooking process.

 

Ingredients:

  • 150g chocolate biscuits
  • 70g butter
  • 500g cream cheese
  • 30g sugar
  • 2 tsn gelatine
  • 60ml water
  • 200g milk chocolate
  • 350g clinkers
  • 240g thickened cream

 

Method:

  1. Line a 23cm spring form baking tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs. Melt the butter, add to the biscuits and pulse until well combine.
  3. Press biscuit mix into the base of the tin then place in the fridge to firm.
  4. Using electric beaters whisk the cream cheese and sugar until smooth.
  5. Melt the chocolate and beat into the cheese mix until smooth.
  6. Boil the water and mix the gelatine, using a fork to combine until the mix has no lumps and is silky.
  7. Add the gelatine mix to the cheese mix and beat until well combine.
  8. Clean the beaters and whisk the cream until peaks form.
  9. Cut 250g of clinkers into medium sized pieces each so you have nice chunks and fold with the cream into the cheese mix.
  10. Spoon over the chocolate base and leave in the fridge for at least 3 hours to set.
  11. Once set remove from the tin.
  12. Place 100g of clinkers in the food processor and blitz until the mix resembles breadcrumb consistency.
  13. Roll the cake onto its side once set to coat sides of cake with the clinker mix, then sprinkle the remaining on top.

 

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Apple Raspberry Cider Caramel Candy Cake

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Apple Raspberry Cider Caramel Candy Cake

Apple Raspberry Cider Caramel Candy Cake

 

After recently enjoying a thirst quenching cider while out at the pub one Friday sunny lunch it got me thinking of baking a cake with cider as the key ingredient.

This particular cider was a raspberry flavor but I wanted to trial a few flavor combos, focusing on traditional cider flavors as well as the raspberry one I was enjoying.

The experimenting in the kitchen included raspberry cider, pear cider and apple cider, in which I played around with grated apples, grated pears and raspberries as complementary ingredients to the alcohol.

After around 7 different cake variations I ended up completely satisfied with the long-shot winner of apple cider, raspberries, apples and caramel chew candy. The candy being a bit of a last minute addition to this recipe, in which was added to gave the extra unusual twist I was looking for, unsurprisingly working hand-in-hand with the apple it also worked with the raspberry.

A delicious almost pudding like cake, one bite and you will be going back for a second piece…or if you are like me a third!

Ingredients:

Cake:

  • 135g butter, softened
  • 100g brown sugar
  • 3 eggs
  • 2 small apples, peeled and cored (135g apple)
  • 90g caramel chew candy
  • 80ml apple cider
  • 225g self raising flour
  • 1+ 1/2 tsn baking powder
  • 90g raspberries

Icing:

  • 200ml apple or raspberry cider
  • 100g caramel chew candy
  • 90g butter, softened

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 30cm cake tin with baking paper.
  2. Whisk the butter and sugar with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the eggs one at a time, beating between each addition.
  4. Grate the apple and add to the egg mix.
  5. Dice the caramel chews into small pieces, add to the egg mix and stir until combine.
  6. Pour the cider into the egg mix.
  7. Sieve the flour and baking soda into the egg mix and whisk on low with electric beaters for 30 seconds or until just combine.
  8. Add the raspberries and fold through the mix until just evenly combine.
  9. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean.
  10. Allow the cake to cool in the tin for 5 minutes before inverting onto a cooling rack until cold.
  11. Meanwhile make the icing by placing the 200ml of cider into a saucepan on a medium heat until reduced down to 80ml.
  12. Add the 100g of caramel chews and whisk with a hand whisk off the heat until smooth and glossy.
  13. Once the caramel mix has cool to room temperature whisk 100g of the caramel mix with the 90g butter with electric beaters until light and fluffy.
  14. Cut the cake in half horizontally, spread the caramel icing onto the top of the bottom cake layer, top with the second layer.
  15. Place the remaining caramel back on the saucepan until just lukewarm and pour over the top of the cake.
  16. Serve and enjoy!

 

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Berry and Granola Breakfast Cake

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Berry and Granola Breakfast Cake

Berry and Granola Breakfast Cake recipe

I’m a creature of habit when it comes to food. Pretty much every morning I have the same breakfast of blueberries, seeds, granola, yoghurt, nuts and desiccated coconut. Occasionally I may use mixed berries instead of blueberries but this variation doesn’t last long.

Breakfast is probably my favorited meal of the day and my usual breakfast never fails to satisfy me. So it’s not surprising one day whilst having breakfast I got an idea….I would use my fav breakfast ingredients and turn them into a cake.

This cake could have completely been a flop (even with the combination of tasty complementary flavours), however resulted in a super moist bake that was as tasty as I had hoped.

So simple and quick to make, this recipe is literally putting ingredients into a bowl, stirring and placing in the oven – as easy as that!

Berry and Granola Breakfast Cake recipe

 

Ingredients:

Cake:

  • 45g dates
  • 2 tsn chia seeds
  • 100g flour
  • 1 + ½ tsn baking powder
  • 100g granola (mine had oats, nuts, seeds and coconut)
  • 70g sugar
  • 100g butter, at room temperature
  • 2 eggs
  • 80g blueberries

Frosting:

  • 115g butter, at room temperature
  • 80g strawberry jam
  • 35g vanilla yoghurt

Extra:

  • 15g granola (oats, nuts, seeds and coconut)

 

Method:

  1. Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Dice up the dates into small pieces and place into a mixing bowl.
  3. Add the chia seeds, flour, baking powder, granola and sugar to the dates. Stir until well combined.
  4. Add the eggs and butter to the date dry mix and whisk with electric beaters for 5 mins until the mix is creamy and fluffy.
  5. Add the blueberries and fold in until combined through the batter.
  6. Pour the mix into the cake tin and sprinkle with the extra granola on top.
  7. Bake the cake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
  8. Place the cake on a cooling rack until cold.
  9. Place all the frosting ingredients into a bowl and whisk with electric beaters until light and fluffy.
  10. Cut the cake in half horizontally, placing the bottom layer onto a plate.
  11. Top the bottom cake layer with the icing, then sandwich with the 2nd cake layer.
  12. Enjoy!…YUM!

 

Note:

  • Using your fav store brought granola is prefectly fine (yu dont have to use the same granloa mix as me).
  • I used frozen blueberries but you can use fresh if you prefer.

 

Berry and Granola Breakfast Cake

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Chocolate and Orange Marmalade Sponge

Posted on Posted in Cakes .

Chocolate and Orange Marmalade Sponge

Chocolate and Orange Marmalade Sponge recipe

For a long time now (around 18 months) I have been attempting to make the ultimate amazing ‘Jaffa inspired’ treat.

I have gone through choc-orange flavoured mousse , focaccia, truffle balls, biscuits, mud-cake, pastries, flan…and the list goes on…Though some of these experimental sessions produced bakes that were not actually bad they were not absolutely amazing either, thus not good enough to post.

This sponge cake recipe was not part of the choc-orange original baking experimental sessions, I actually came up with this recipe a few months later as I wanted to turn my favorite (never fail) sponge recipe into a chocolate sponge to see if it would work (you don’t come across a good chocolate sponge very often so I thought I would challenge this).

When I made the sponge and was happy with the outcome I started thinking about some jam fillings that are a bit unusual (not the normal raspberry or strawberry jam options we typically see). As I had some marmalade left over from the choc-orange experiments I ended up opting for this. Once I spread the layers of jam with cream and sandwiched the cake layers together I was left with either a massive fail or new sponge recipe.

Next step was to drizzle with chocolate sauce, cut and devour. I must say the devouring part was not a difficult task at all.

Finally chocolate orange flavor combo success!

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bi carbonate of soda
  • 1 tsn cream of tartar
  • 100g corn flour
  • 30g cocoa powder
  • 4 eggs
  • 165g sugar
  • ½ tsn vanilla essence

Filling:

  • 300g thickened cream
  • 2 tsn icing sugar
  • ½ tsn vanilla essence
  • 270g orange marmalade

Ganache:

  • 100g dark chocolate, broken up
  • 40g thickened cream

 

Method:

  1. Preheat the oven to 190c degrees and line 3 x 20cm cake tins with baking paper.
  2. Place the plain flour, bi carbonate or soda, cream of tartar, corn flour and cocoa powder into a bowl and sift 3 times.
  3. Place the eggs and sugar in a bowl and using electric beaters whisk for 10 minutes on high speed.
  4. Add the vanilla essence to the egg mix and beat for 1 more minute
  5. Turn the beaters on low speed and add the flour mix, beating for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake each cake for 20-25 minutes or until the sponges spring back when touched on the top.
  7. Remove the tins from the oven and leave to cool for 10 minutes, cakes still in the tin.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream, icing sugar and vanilla essence with electric beaters until peaks form.
  10. To assemble place one cake layer on a plate and spoon the jam evenly onto this cake as well as a second cake.
  11. Spoon the cream evenly on the top of the jam of both cakes.
  12. Place the second filled cake onto the plated cake (cream side up) and top the cake off with the third/remaining (non-filled) cake layer.
  13. To make the ganache, place the cream in a bowl and microwave until boiling.
  14. Add the chocolate to the cream and leave for 1 minute.
  15. Stir the chocolate and cream until glossy and thick.
  16. Drizzle the chocolate ganache over the top of the cake.

 

Notes:

  • I dusted the top cake layer with icing sugar and cocoa powder before I drizzled the ganache for extra decoration.

 

Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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