Sweet Tooth Experiments

Category Archives: Cakes

Cauliflower Chocolate and Coconut Cake

Posted on Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

Cauliflower Chocolate and Coconut Cake

Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.

You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.

Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.

To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.

This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.

Cauliflower Chocolate and Coconut Cake

Cauliflower Chocolate and Coconut Cake

 

Ingredients:

Cake:

  • 350g cauliflower
  • 100ml plain yoghurt
  • 100g coconut oil
  • 180g brown sugar
  • 2 eggs
  • 250g self-raising flour
  • 80g cocoa powder
  • 1/8 tsn salt
  • 1 tsn lemon juice
  • 180ml coconut cream

Frosting:

  • 40g cocoa powder
  • 50g coconut oil
  • 140g dates
  • 70ml water
  • Pinch salt

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
  3. Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
  4. Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
  5. Add the eggs one at a time, beating in between each addition.
  6. In a separate bowl sieve the flour, cocoa and salt, stir to combine.
  7. Place the cauliflower into a food processor and blitz until almost pureed.
  8. Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
  9. Fold all ingredients until just combine.
  10. Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  11. Place the cake on a cooling rack until completely cooled.
  12. Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
  13. Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
  14. Cut the cake horizontally into 2 layers.
  15. Place a cake layer on a plate and top with half the frosting.
  16. Top the frosting with the second cake layer, then top with the remaining frosting.
  17. Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Date Strawberry and Chocolate Avocado Cake

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Date Strawberry and Chocolate Avocado Cake

Date Strawberry and Chocolate Avocado Cake recipe

Many many times I have used avocado as the base to a healthier alternative frosting for cakes. Additionally, I have made mousse, tarts and pies with avocado as the core filling ingredient. But, what I haven’t really experimented with is using avocado as a key ingredient within the cake itself.

Sour cream, mayonnaise, yoghurt, varieties of cheeses, even cordial have featured as a wet ingredient in my past baking experiments but avocado surprisingly was a new one for me.

To come up with an avo based recipe I played around with a ridiculous number of cake flavor combos. And by a number I mean 14 different variations from sourcream & onion chips with chocolate to rosemary chocolate & orange blossom, even vegemite & chocolate.

The outcome of chocolate was def a winner. The experiment of flavor profiles of strawberry and dates resulted in the standout cake, delivering a rich chocolate strawberry treat.

As avocado is full of good fats, omitting the amount of bad fat I thought it would be an interesting direction for the recipe to completely replace sugar via dates and jam (yes I know jam has sugar but majority of the sweetness is through the strawberries) and chocolate replaced by means of raw Dutch cocoa powder.

The end result is a satisfying and suprisingly addictive sweet treat.

Date Strawberry and Chocolate Avocado Cake recipe

Cake:

  • 150g pitted dates
  • 1 tsn bi-carb of soda
  • 45g butter
  • 100g avocado flesh (2/3 of 1 avocado)
  • 2 eggs
  • 1 tsn vanilla essence
  • ¼ tsn salt
  • 65ml milk
  • 180g strawberry jam
  • 225g self-raising flour
  • 60g cocoa powder

Frosting:

  • 130g avocado flesh (1 avocado)
  • 20g cocoa powder
  • Pinch salt
  • 1/2 tsn vanilla essence
  • 70g strawberry jam
  • 100g butter, softened

Extra:

  • 130g strawberry jam

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the dates and 190ml water into a saucepan on a medium/high heat.
  3. Once mix boils stir through the bi-carb of soda, set aside to cool completely.
  4. Place the dates, butter, avocado, eggs, vanilla, salt, milk and strawberry jam into a food processor and blitz until well combine and smooth.
  5. Transfer avocado mix into a bowl, sieve the flour and cocoa into the mix.
  6. Fold all ingredients together until just combine.
  7. Spoon the mix into the cake tin and place in the oven for 40 minutes or until a skewer inserted into the center comes out clean.
  8. Place the cake on a cooling rack until cool.
  9. Meanwhile make the frosting by placing all of the frosting ingredients into a food processor and blitzing until combine and fluffy.
  10. Once the cake is cooled cut in half horizontally, place a cake layer on a plate cut side up, and spread with half the extra jam. Use the back of a spoon to push the jam into the cake. Repeat for the 2nd cake layer, leaving the layer on the bench, jam/sut side up.
  11.  Top the jam on layer 1 with 1/3rd of the frosting and repeat with the second layer. Sandwich the 1st cake layer with the 2nd cake layer, jam side down to have an unfrosted cake top with all frosting and jam in the center of the cake.
  12. Top with the remaining 1/3rd frosting and enjoy!

 

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Aniseed and Chocolate Biscuit Cake

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Aniseed and Chocolate Biscuit Cake

Aniseed and Chocolate Biscuit Cake recipe
This recipe is an interesting one, while being so super easy and oh so delicious. The inspiration came from none other than chocolate bullets (chocolate covered licorice).
I was looking for new flavours to pair with chocolate that were a bit unusual but complemented each other and though I could steal the flavour profile of chocolate bullets.
For the cake style and format I took influence from my Ginger and Date Biscuit Cake.
Outcome, a really delightful cake that took a whole of 15 minutes to make and contained only a few ingredients that are supermarket stables.
Cakes don’t get much easier than this!

Ingredients

  • 300ml thickened cream
  • 2 + ½ tbsn icing sugar
  • 1 tsn vanilla essence
  • 10g cocoa powder
  • 1 + 1/3 tbsn white Sambuca
  • 125g chocolate ripple biscuits

 

Method:

  1. Beat the cream with electric beaters until soft peaks form.
  2. Add the icing sugar, vanilla, cocoa and Sambuca to the cream until combine and firm peaks form.
  3. Spoon a line of the cream mix onto a plate in a line.
  4. Spoon ½ tbsn of cream mix onto a biscuit and sandwich together with another.
  5. Place the biscuits long side up onto the cream.
  6. Continue to spread ½ tbsn cream onto a biscuit and push into the biscuit on the plate, cream side first.
  7. Continue until all the biscuits are used up.
  8. Spread the remaining cream over the outside of the cream biscuit log.
  9. Place cake in the fridge for 6 hours to set.
  10. Dust with cocoa powder and serve.

 

NOTE: If you dont have Sambuba you can replace with Ouzo instead or any aniseed flavoured liquor.

 

Aniseed and Chocolate Biscuit Cake recipe re

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Carrot Pineapple and Coconut Cakes

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Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

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Rosemary Lemon and Carrot Loaf

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Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

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Sourworm Cake

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Sourworm Cake

Sourworm Cake recipe

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Sourworm Cake recipe

Ingredients:

Cake:

  • 200g sour worms
  • 200ml water
  • 170g butter
  • 170g white chocolate
  • 300g self raising flour
  • 2 eggs

Icing:

  • 90g butter
  • 75g sour worms
  • 375g cream cheese
  • 25g orange jelly crystals
  • 100g cream

Sherbet:

  • ½ tsn citric acid
  • 10g icing sugar
  • 20g orange jelly crystals
  • ½ tsn baking powder

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
  3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
  4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
  5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
  6. Place the cake on a cooling rack until completely cooled.
  7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
  8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
  9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
  10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
  11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
  12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
  13. Cut the cake in half horizontally, placing one cake layer on a plate.
  14. Top the cake on the plate with half of the icing.
  15. Following sieve 1/2 of the sherbet onto the icing then add the 2ndcake layer onto the sherbet layer.
  16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

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Bulgur Lemon Almond and Green Tea Cake

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Bulgur Lemon Almond and Green Tea Cake

Bulgur Lemon Almond and Green Tea Cake recipe

If you follow my blog and the recipes I post ever week you will be well aware that a large amount of my recipes feature grains. Millet, quinoa, couscous, oates, wheat, corn, amaranth and rice too name a few! However I recently came across Bulgur, in which I have very limited knowledge and experience with. Not until I did some research did I realise this grain is most known for being the core ingredient in tabouli.

As soon as I experience a new grain that I’m not familiar with I cannot help myself but to start experimenting.

So unsurprisingly as soon as I brought a packet bulgur I got busy cooking the grain to understand its taste, texture and optimal cooking method. I additionally experimented with using cooked bulgur & uncooked in the batter as well as varying nuts, citric fruits, seeds, essence and powders (protein and teas).

From here I went full steam ahead coming up with recipe ideas, landing on 4 key variations.

My favourite recipe featured the flavour pairing of lemon, almond and weirdly green tea. Not only do these flavours work wonderfully together they compliment the nuttiness of the bulgur grain.

To add a variation to the cakes texture I added a smooth and creamy frosting, which very much enhances the cake, bringing it from nice and tasty to delicious and satisfying.

If your interested in making an usual cake with a range of textures that taste delicious then this cake cannot be bypassed.

Bulgur Lemon Almond and Green Tea Cake recipe

 

Ingredients:

Batter:

  • 200g bulgur, cooked
  • 50g butter, softened
  • 80g sugar
  • 1 egg
  • ½ tsn almond essence
  • ½ tsn vanilla essence
  • 1 + ½ tsn lemon zest
  • ¼ tsn salt
  • 25g matcha powder
  • 3 green teabags
  • 50g almond meal
  • 25ml milk
  • 45 self-raising flour
  • 2 tbsn lemon juice

Frosting:

  • 130g icing sugar
  • 10g matcha powder
  • 200g cream cheese
  • 90g butter, softened
  • ¼ tsn lemon zest

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Whisk butter and sugar together with electric beaters for 5 minutes or until creamy and pale.
  3. Add the egg, essences, matcha powder, zest and salt to the butter mix, beat until well combine and silky.
  4. Place 3 green tea bags into a bowl along with the milk, stir and heat in the microwave until boiling. Place aside until cooled.
  5. Add the bulgur, almond meal, tea milk, flour and juice to the butter mix, whisk on low speed until combine.
  6. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  7. Invert the cake onto a cooling rack until cooled.
  8. Meanwhile make the frosting by placing all the frosting ingredients into a bowl and beat with electric beaters until fluffy and smooth.
  9. Cut the cooled cake in half horizontally.
  10. Place one cake layer on a plate, top with half the frosting.
  11. Place the 2ndcake layer on the frosting and top with the remaining frosting.
  12. Decorate with green tea leaves and diced almonds if you wish.
  13. Cut into slices and enjoy.

 

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

What do you do when you are tasked to make the most delectable bread and butter pudding?

I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!

After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.

I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

 

Ingredients:

  • 3 eggs
  • 400ml milk
  • 140ml cream
  • 20g sugar
  • 1 tsn vanilla essence
  • 9 slices stale white bread (I used sourdough)
  • 45g butter
  • 30g dark (70%) chocolate chips
  • 230g caramel top n’ fill
  • 80g peanuts, finely chopped
  • 40g mini marshmallows

Extra:

  • Vanilla ice-cream to serve

 

Method:

  1. Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
  2. Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
  3. Whisk eggs, milk, sugar and essence in a bowl until combine.
  4. Spread the butter on both sides of all 9 bread slices.
  5. Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
  6. Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
  7. Use the back of a spoon to spread out the mix if it’s not evenly distributed.
  8. Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
  9. Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
  10. Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
  11. Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
  12. Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
  13. Allow the pudding to cool slightly until just warm.
  14. Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
  15. Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
  16. Use a spatula to spoon the pudding slices into bowls.
  17. Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
  18. Serve with a generous scoop of vanilla ice-cream and enjoy.

NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.

 

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Date Bourbon and Chocolate Cakes

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Date Bourbon and Chocolate Cakes

Date Bourbon and Chocolate Cakes recipe

Believe it or not dates and bourbon actually have a similar flavour profile. However, they do have a big difference that is quite notable.

One ingredient is sweet as well as holding an earthy profile, while the other is strong in earthy sour smokiness. Put them together and the sweetness balances out the sourness and you are left with an interesting earthy flavour.

Add a hint of satisfying rich chocolate and you have chocolate cake with a satisfying unique tasty flavour twist.

 

Ingredients:

Cake:

  • 350g dried dates
  • 375ml water
  • 35ml Bourbon
  • 60g butter
  • 160g brown sugar
  • 3 eggs
  • 180g flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 30g cocoa powder

Icing:

  • 100g date sauce powder (or replace with 80g icing sugar if you cannot find this)
  • 130g icing sugar
  • 160g butter
  • 10ml bourbon

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 12 capacity cupcake tin with cupcake patties. Spray with oil spray.
  2. Place the dates and water into a saucepan on a low heat. Stir until the dates are plump and have soaked up all the water.
  3. Remove the dates from the pan, add the bouron and place into a food processor, blitz until well combine.
  4. Set the date mix aside to cool.
  5. Using electric beaters beat the cake butter and sugar until light and creamy.
  6. Add the eggs one at a time, beating in each addition until well combined.
  7. Sift into the egg mix the flour, powder, soda, and cocoa powder, stir until combine.
  8. Add the date mix to the egg mix and stir until just combine.
  9. Spoon the mix evenly into each patty case.
  10. Bake in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
  11. Meanwhile make the icing by placing all the icing ingredients into a bowl and using electric beats whisk until light and fluffy.
  12. Once the cakes are cooked place on a cooling tray.
  13. Remove the cakes from the patty cases (optional) and using a piping bag with a star nozzle pipe little circles of icing onto each cake.

 

Date Bourbon and Chocolate Cakes recipe

Step 3

Date Bourbon and Chocolate Cakes recipe

Step 7

Date Bourbon and Chocolate Cakes recipe

Step 8

Date Bourbon and Chocolate Cakes recipe

Step 9

Date Bourbon and Chocolate Cakes recipe

Step 12

Date Bourbon and Chocolate Cakes recipe

 

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Blue Heaven Cheesecake

Posted on Posted in Cakes .

Blue Heaven Cheesecake recipe

I have always loved the flavour of blue heaven and decided that I wanted to make a cake out of it. The only way I could really think of putting this flavour into a cake was by using jelly crystals, thus the cake types I could actually experiment with were limited – making a cheesecake the most obvious option.

If I used the jelly in a cheesecake I wouldn’t need to bake the cake as the jelly would help set the cheesecake to the perfect consistency.

To play to the blue heaven child-hood flavour I added blue food colouring to really make this cake pop and look like it belonged in Willy Wonka’s chocolate factory.

The outcome was exactly as I was hoping for, the flavour reminds me of when I was a child, its super creamy and a satisfying must if you were a fan of blue heaven spiders as a kid!

Blue Heaven Cheesecake recipe

Ingredients:

Base:

  • 200g sweet biscuits
  • 90g butter, softened

Filling:

  • 85g jelly crystals (blue heaven flavored)
  • 100g water
  • 30g sugar
  • 50ml cream
  • 250g cream cheese, softened
  • A few drops of blue food coloring

Jelly layer:

  • 30g jelly crystals (blue heaven flavored)
  • 100g water

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Press mix into the bottom and sides of the lined cake tin.
  4. Place the tin in the fridge to set.
  5. Boil the water and pour into a bowl, add the jelly crystals and stir until the crystals have melted and mixed in well. Set aside to cool to room temperature.
  6. Place the cream in a new bowl and using electric beaters whisk the cream until soft peaks form.
  7. Add the cooled jelly mix, sugar and cream cheese and beat until smooth and silky.
  8. Add the food colouring and fold the mix a few times to achieve a blue swirl.
  9. Pour the cheesecake filling into the prepared tin, smoothing the top with a spoon.
  10. Place the cake tin in the fridge for 3 hours to set.
  11. Meanwhile, boil 50ml water and pour not a bowl. Add the jelly crystals and stir until the crystals have melted and mixed in well. Leave aside to cool.
  12. Once jelly mix is cooled pour the jelly over the cheesecake and place in the fridge for a further 90 mins to set.
  13. Cut the cake into slices and enjoy!

 

Note: Using electric beaters I whipped up 100ml of thickened cream, 1 tbsn sugar and 1 tsn of vanilla essence to decorate the cake as well as a few raspberries.

 

Blue Heaven Cheesecake recipe
Step 2
Butterscotch Macadamia and White Chocolate Cheesecake recipe
Step 3
Blue Heaven Cheesecake recipe
Step 8
Blue Heaven Cheesecake recipe
Step 9
Blue Heaven Cheesecake recipe
Step 13

 

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