Cakes – Page 6 – Sweet Tooth Experiments

Mocha Marsala and Almond Sandwich Cake

Posted on April 7, 2017 Posted in Cakes .

Mocha Marsala and Almond Sandwich Cake

Tiramisu is my ultimate, all-time favorite sweet treat.

I love playing with the flavor combo of chocolate, marsala and coffee, it always reminds me of my birthday as my mum made the dessert every year without fail.

I’ve made many variations on Tiramisu over the years, cake, ice-cream and frozen cheesecake to name a few. Something I have never tried is extending the flavor profile and incorporating multiple nontraditional layered textures.

The additional flavor I have utilised that’s not common with Tiramisu is almonds. I felt that the dessert needed an extra crunch layer therefore opted for chopped almonds to complement the silky ganache and smooth mouthwatering filling texture.

Ingredients:

Cake:

180g butter, softened
1 tsn Marsala
180g brown sugar
3 eggs
150g self-raising flour
30g cocoa powder
½ tsn salt
60g almonds, finely chopped
5 tsn espresso coffee

Filling:

140ml thickened cream
35ml Marsala
35ml espresso coffee
40g dark (70%) chocolate
60ml icing sugar
200g cream cheese, at room temperature

Ganache:

40g cream
100g dark chocolate
½ tsn coffee granules
2 tsn Marsala

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, Marsala and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
Add the eggs, one at a time beating in between each addition.
Sift the flour, cocoa powder and salt into the mix, pour in the cold coffee and add the chopped almonds.
Carefully mix the batter until just combine.
Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
Leave the cake aside to cool on a cooling rack.
Meanwhile, to make the filling place 30ml cream into a bowl along with the coffee and Marsala.
Place the bowl in the microwave and heat until the mix starts to boil.
Stir cream mix and add in the chocolate in pieces, leave to sit for 1 minute.
Stir the chocolate into the cream with a metal spoon until smooth and glossy, leave aside to cool.
Place the remaining 110ml cream into a bowl with the icing sugar and beat with electric beaters until soft peaks form, leave aside.
Add the cream cheese into the chocolate mix and beat for 4 minutes or until the mix is smooth and pale in colour.
Add the cream mix to the chocolate cream cheese mix and beat on low until just combine.
Make the ganache by placing the cream, coffee and Marsala into a bowl and heat in the microwave until boiling.
Add the chocolate and leave for 1 minute, stir until smooth and glossy in texture.
To put the cake together, cut the cake in half horizontally and place one layer on a plate.
Add the filling, place the second cake layer on top of the filling.
Pour the ganache over the cake and allow to overflow the sides.
Top with extra chopped almonds and enjoy.
Cut into slices and serve.

Step 4

Mocha Marsala and Almond Sandwich Cake recipe

Step 10


Step 11

Step 12


Step 13


Step 14


Step 16


Step 18

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Chamomile Floral Spice Cake

Posted on March 18, 2017 Posted in Cakes .

Chamomile Floral Cake recipe

Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.

However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.

By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.

Ingredients:

Cake:

450g honey
2 tsn grated orange zest
1 tsn grated lemon zest
3 chamomile tea bags
450g self-raising flour
½ tsn salt
2 tsn ground cinnamon
½ tsn ground mixed spice
½ tsn ground nutmeg
½ tsn ground ginger
160g brown sugar
180ml cooking oil
1 tsn rosewater essence
1 + 1/2 tsn orange blossom water
4 eggs

Syrup:

25g butter
40g sugar
100ml water

Icing:

500g cream cheese
140g icing sugar
1 tsn grated lemon zest
Pinch ground lavender (optional)

Extra:

Chamomile dried flowers

Method:

Place the honey and zest into a saucepan and stir on a high heat until boiling.
Add the tea bags to the honey mix and stir.
Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Sift the flour, spices and sugar into a bowl and stir to combine.
Add the oil to the honey mix and stir.
Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
Invert the cakes onto a cooling rack until cooled.
Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
Cut the cooled cakes in half.
Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
Take the syrup off the heat and allow to cool slightly.
Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
Dirty ice the cake by going around the sides and removing any extra icing.
Top with edible rose pedals and chamomile flowers.


Step 2


Step 5


Step 7


Step 8

Step 9


Step 11


Step 16


Step 17

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Rum Banana Ginger and Date Cake

Posted on March 11, 2017 Posted in Cakes .

Rum Banana Ginger and Date Cake

This cake is actually a massive fluke. Originally I wanted to make a creamy soda cake and planned to use my Coca-Cola Chocolate Cake recipe and substitute the cola for creamy soda.

After I made this cake I soon realised that the creamy soda taste is so subtitle that it just tastes like a plan vanilla cake. As I was in the baking mood I then decided that this was a flop and I would make a new cake.

I still wanted to do a drink based cake so I took inspiration from the night before – Saturday nights drinks.

A friend was drinking spiced rum with ginger beer – so I thought of still using the coca-cola recipe as the base but replacing the cola with spiced Rum and added ground ginger to the mix. This though was still a little ordinary, therefore to add another layer I made ginger rum banana filling and topped the cake with some chopped dates. I figured the dates could play the same role as raisins do in the ‘rum & raisin’ combo. Additionally banana works well with ginger and rum so if could be a good inclusion.

Outcome – this cake hits the spot!

Ingredients:

Cake:

260g self raising flour
300g brown sugar
¼ tsn salt
1 tsn ground ginger
1 egg
125ml milk
1 tsn vanilla
125g butter
180ml rum

Filling:

300g banana (3 banana’s)
60ml butter
1 tbsn rum
1 tsn ground ginger

Icing:

1 + 1/2 cup icing sugar
150g cream cheese
75g butter
2 tsn rum
1 tsn ground ginger

Extra:

150g dates, diced.

Method:

Pre-heat the oven to 180c degrees and line a 23cm cake tin with baking paper.
Place the flour, sugar, salt and ginger into a bowl and stir until well combined.
Place the egg, milk and vanilla into a bowl and using electric beaters beat until light and fluffy.
Place the butter and rum into a saucepan and heat on low until the butter is melted, take off the heat.
Stir the egg mix into the dry mix until well combined.
Add the rum mix and beat with electric beaters until smooth.
Pour the cake mix into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean.
Place on a cooling rack until cold.
Meanwhile to make the filling mash the bananas until smooth (if lumpy pass through a sieve).
Place the filling ingredients into a saucepan and stir on a medium heat until well combine and the bananas have absorbed the other ingredients. Set aside.
To make the icing place all the ingredients into a bowl and using electric beaters whisk until smooth and creamy, set aside.
Cut the cake in half horizontally and spread the banana mix evenly on the top of one cake layer.
Place the second layer onto the banana mix.
Spread the icing over the top and sides of the cake.
Top with diced dates and serve.

Step 3

Step 5

Step 7

Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Irish Coffee Cake

Posted on February 18, 2017 Posted in Cakes, Traditional .

Irish Coffee Cake

Irish Coffee Cake recipe

For Christmas recently I was given a book on cakes from all over the world. Of course the first thing I did when the Christmas catch-ups were over was start to make the traditional recipes from the book.

12 recipes in and I found 1 that I had to blog about. Now I’m not really sure how ‘traditional’ this recipe actually is but the key ingredients I know at least are. This Irish Coffee Cake is to die for, and that’s coming from someone who has recently been turned off drinking coffee and opts for tea every time.

The key ingredients in this cake that make it special is the incorporation of Irish coffee as well as Irish whiskey.

A super easy and fluffy cake to make and a super tasty treat even to a non-coffee, non-whiskey drinker.

Ingredients:

Cake:

180g butter
1 tsn vanilla essence
180g sugar
3 eggs
180g self-rising flour
½ tsn salt
5 tsn espresso coffee

Syrup:

150 espresso coffee
120g sugar
3 tbsn Irish whiskey

Filling:

300ml cream
1 tsn vanilla essence
50 icing sugar
2 tbsn Irish whiskey

Method:

Pre-heat the oven to 175c degrees and spray a 25cm bundt cake tin with a generous amount of oil spray.
Place the butter, vanilla and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
Add the eggs, one at a time beating in between each addition.
Sift the flour and salt into the mix and pour in the cold coffee.
Carefully mix the batter until just combine.
Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
Leave the cake aside to cool on a cooling rack.
Meanwhile make the syrup by placing all the ingredients into a saucepan on high and stir until the sugar has dissolved and the mix just starts to get syrupy.
Cut the cake in half horizontally.
Using a pastry brush, brush the syrup onto the 2 cut sides of the cake layers.
Make the filling by beating the cream with electric beaters until soft peaks form. Add the remaining filling ingredients and beat on low until peaks form.
Place the bottom layer of the cake on a plate, cut side up.
Spread the cream on the cake layer.
Top with the second cake layer cut side down.
Sprinkle with icing sugar and enjoy!

Step 5

Step 6

Step 8

Step 11

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Jamaican Black Gingerbread Frosted Cake

Posted on February 4, 2017 Posted in Cakes, Jamaican, Traditional .

Jamaican Black Gingerbread Frosted Cake

It’s not so much the cake that is the traditional element here (though ginger cake is a common cake to eat in Jamaica where many brand specialize in this treat).It’s the Jamaica Ginger extract, known in the US by the slang name “Jake,” that makes this traditional. This ginger is world renown for more reasons than one. Most interestingly is the background of the ginger extract, in the 1900th century the US Treasury Dept. had prohibition laws on the ginger as it is so high (excuse the pun) in ethanol. When chemists attempted to counteract the high ethanol it actually resulted in a type of paralysis causing worldwide illnesses. Of course the Jamaican ginger is 100% safe to eat now and needless to say the culprits were dealt with.

Ingredients:

Cake:

235g butter
90ml water
220g black treacle
140g golden syrup
100g brown sugar
385g self raising flour
½ tsn salt
4 tsn group ginger
1 tsn ground all spice
2 tsn ground cinnamon
3 eggs
20g grated ginger
140g milk full fat

Syrup:

100g brown sugar
300ml ginger beer / ginger ale

Cream:

300ml thickened cream
40g icing sugar
1 tsn vanilla essence
½ tsn coconut essence
Decoration:
50g shaved coconut
Treacle, extra

Method:

Preheat the oven to 180c degrees and line a 30cm cake tin with baking paper.
Place the butter, water, treacle, golden syrup and the sugar in a saucepan on a medium heat.
Stir continuously until the mix is well combine, butter is melted and sugar dissolved.
Take the pan off the stove and leave to cool.
Sieve the flour, salt and spices into a bowl.
Stir the dry mix until well combined.
Add the eggs to the butter mix, one at a time beating with electric beaters in each addition.
Add the milk and grated ginger and beat until combine.
Add the dry mix to the egg mix and fold with a spatula until just combine.
Pour the batter into the prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
Leave the cake in the tin for 5 minutes then invert onto a cooling rack until cool.
Meanwhile make the syrup by placing the ingredients into a saucepan and stir on a high heat for 5 minutes or until the mix becomes syrupy in texture.
Remove off the heat and leave aside to cool.
To make the cream beat all the ingredients together with electric beaters until firm peaks form. Place the cream in the fridge until ready to use.
Then the cake is cooled cut horizontally into 3 layers.
Place the layers on the bench and brush each on the cut side up with the ginger syrup.
Place the bottom layer cut side up on a plate, top with ¼ of the cream.
Place the 2^nd layer syrup side up on top of the cream and top with another ¼ of the cream.
Place the remaining cake layer cut side down onto the cream.
With the remaining cream spread on the top and sides of the cake generously.
Sprinkle the coconut flakes on the top and sides of the cake to decorate.
To finish you can decorate with a drizzle of extra treacle and serve.


Step 4


Step 10


Step 12


Step 16


Step 19

Step 22

Like this recipe? Please subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Mocha Layered Date Mousse Cake

Posted on January 29, 2017 Posted in Cakes .

Mocha Layered Date Mousse Cake

What a journey this experimental baking session as been.

Originally I was opting to make a traditional European cake. However, after I was unable to find quite a number of ingredients the recipe called for I was left to get creative with substitute flavour pairings. I soon realized that the ingredients I used to substitute actually have no baring at all of the flavors the cake was supposed to have. Without realizing I opted for coffee, chocolate and dates in which I bake with often as they are such great complementary flavors.

In addition to completely changing the flavors I actually changed some textures as well as I found the traditional recipe too sickly sweet (even for me), also I needed textures that would highlight the flavors and layers. Lastly as I didn’t have the tin that the recipe called for I changed the structure and presentation of the cake.

Sooo….in the end after a bit of trial and error I don’t think I actually kept one original element (85% of the recipe is me making things up as I went along)…but nether less the result was a tasty moreish and unique layered cake that melts in your mouth.

Cake:

4 eggs
125g sugar
30g cocoa powder
1/2 tsn espresso coffee granules
70g plain flour

Syrup:

75g sugar
75g water
2 tsn expresso coffee granules

Ganache:

120ml cream
140g dark chocolate

Date mousse:

190g dried dates
15ml rum
200ml thickened cream
12 glace cherries

Icing:

140g cream
220g ricotta cheese
65g icing sugar

Method:

Preheat the oven to 180c degrees and line a 30cm x 45cm baking tray with baking paper.
Using electric beaters whisk the eggs and sugar until doubled in size.
Sift the cocoa powder, coffee granules and flour into the mix and fold with a spatula until just combine.
Spoon into the tray and lightly smooth the surface with the back of a spoon.
Bake the cake for 10 minutes or until the cake springs back when you lightly touch the surface with your fingers.
Leave the cake in the tin for 5 minutes then invert onto a cooling rack. Remove the baking paper.
Meanwhile make the syrup by placing the ingredients into a pan on a medium heat and stir until the sugar is dissolved and the mix resembles a syrup consistency.
Leave the syrup aside to cool.
To make the ganache heat the cream up in a bowl in the microwave until boiling.
Add the chocolate to the cream, leave for 1 minute before stirring until the mix resembles a silky thick consistency.
To make the mousse, place the dates in a food processor with the rum and blitz until the mix is smooth.
Add the cream and blitz until the mix is combine well and the cream is whipped to firm peaks, leave aside.
To assemble the cake spray with oil spray and line a 15cm x 20cm high cake tin with plastic wrap, allowing for overlap.
Cut 3 cake into 3 15cm x 15cm pieces.
Place 1 cake layer into the bottom of the tin a using the remaining cake cut 2 more pieces to line 2 opposite sides of the tin moving the bottom layer slightly for a snug fit.
Using a pastry brush brush the bottom and sides of the cake layers in the tin with 2/3rds of the coffee syrup.
Spoon half the ganache on top of the bottom cake layer and level out with the back of a spoon.
Spoon half the date mousse over the ganache pop in half of the cherries and smooth with a spoon.
Add the second cake layer and push down on top of the date mousse until snug.
Brush the remaining syrup onto the cake layer.
Repeat ganache layer with the remaining mix as well as the date mousse and cherries with the remaining mix.
Top the cake with the 3^rd cake and push down until snug, place the cake in the freezer to firm.
Meanwhile make the icing by placing the ingredients into a bowl and using an electric beater whip until firm peaks form.
Pull up the plastic wrap to remove the cake from the tin and invert onto a plate, remove the wrap.
Place the icing into a piping bag with a circle nozzle and pipe 5cm dots with peaks onto the top and cake sides of the cake.
Place in the fridge for 2 hours to set.
Serve by slicing across the side with no cake to show the beautiful mousse cake and chocolate layers inside.


Step 2

Step 4

Step 8


Step 10


Step 15


Step 17


Step 18


Step 20


Step 22


Step 23

Like this recipe? Please subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Black Russian Cake

Posted on January 15, 2017 Posted in Cakes, Russia, Traditional .

Black Russian Cake (aka Vodka Kahlua Cake)

So this cake technically is not a traditional Russian cake, however is a cake that is popular in Russia and has many many many versions of it. The 4 things all versions have in common being; lots of vodka, Kahlua and chocolate.

My understanding is if cream is included in the recipe it is usually piped in the center of the cake where the hole is, however I felt that icing the cake with the cream in the center horizontally was a great way to break up the intense chocolate richness (instead of just use it as a decorative feature).

Now I have make Chocolate, Nutella and Kahlua cake before (see my Kahlua Nutella Chocolate Cake recipe), where this cake was absolutely delightfully decadent.

This Russian cake however, has the significant addition of the vodka that really breaks up the sweetness and somehow makes the Kahlua and chocolate event more scrumptious in flavour.

The texture of the cake (I’m not sure if this is thanks to the vodka) is amazing. Think choc and coffee brownie cake with a layer of Nutella.

This cake will melt in your mouth and leave you wondering why you have been wasting kjs on plain chocolate cake in the past.

Ingredients:

Batter:

190g flour
50g corn flour
30ml milk powder
1 tsn baking powder
1 tsn salt
100g cocoa powder
430g sugar
70g butter
200g vegetable oil
170ml milk
4 eggs
60ml vodka
30ml Kahlua

Syrup:

50g butter
2 tbsn water
90g sugar
100ml vodka
100ml Kahlua

Cream:

300ml thickened cream
20g icing sugar
100g Nutella

Method:

Pre-heat the oven to 175c degrees and spray a non-stick Bundt cake tin with oil spray.
In a bowl double sieve the flours, milk powder, baking powder, salt, cocoa powder and sugar.
In another bowl heat the butter until just melted.
Add the oil and milk to the butter mix and using electric beaters whisk for 2 minutes.
Add the eggs to the butter mix and beat for a further 3 minutes.
Add the vodka and Kahlua to the egg mmix and beat for 1 more minute.
Add the wet mix to the flour mix and whisk until just combine.
Pour the batter into the tin and bake in the oven for 45 minutes, 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 butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling.
Add the Vodka and Kahlua and stir until well combine and the mix slightly thickens.
Take the syrup off the heat for later use.
Make the cream by combining all ingredients into a bowl and beating with an electric whisk until peaks form, set aside.
Using a pastry brush brush the top of the cake with half the syrup mix.
To put the cake together, cut the cake into 2 layers horizontally.
Place the bottom layer on a plate and using a pastry brush brush the remaining syrup onto the cake cut side up.
Add the cream mix and top with the second cake layer, syrup side up.

Note: I dusted the cake with icing sugar to decorate.

Step 5

Step 7

Step 10

Step 13

Black Russian Cake recipe

Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Croatian Honey Cake

Posted on January 7, 2017 Posted in Cakes, Croatian, Traditional .

Croatian Honey Cake


Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).
Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!

Ingredients:

Cake:

400g plain flour
1tbsn bicarbonate of soda
45ml milk
45ml oil
15g honey
140g sugar
1 Egg

Filling:

1 tsn vanilla essence
500ml milk
70g honey
60 g sugar
6 tbsn semolina
150g butter
130g dark chocolate

Syrup:

70g sugar
80g water
50ml rum

Method:

Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.
Pour the honey mix into a bowl and leave aside to cool.
Sift the flour and bicarb into the honey bowl.
Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.
Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.
Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.
Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.
Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.
Melt the chocolate in the microwave for 1 minute on medium or until melted.
Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.
Cover both bowls with plastic wrap.
Preheat the oven to 180c degrees.
Make the cake by lining 2 40cm x 30cm baking trays with baking paper.
Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.
Bake both cakes for 5 minutes until pale but firm to touch.
Cut both layers in half and leave aside to cool.
Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.
To put the cake together line a 15cm x 15cm cake tin with baking paper.
Cut the 4 cake layers to size to fit the tin perfectly.
Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.
Add half the honey filling and spoon onto the cake layer in the tin, flatten.
Add the 2^nd cake layer and brush with ¼ of the syrup.
Add the chocolate filling and flatten out.
Top with the next cake layer and brush with ¼ syrup.
Add the remaining honey filling and top with the last cake layer.
Brush the top cake layer with the remaining syrup.
Cover the cake with plastic wrap and place in the fridge overnight to set.
Turn the cake onto a plate and trim the sides to ensure even layers are visible.
Cut the cake into long slices and dust with icing sugar, enjoy.

Step 1

Step 8

Step 11

Step 14

Step 16

Step 20

Step 21

Step 23

Step 25

Step 26

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Lemon, Thyme and Zucchini Layer Cake

Posted on December 24, 2016 Posted in Cakes .

Lemon, Thyme and Zucchini Layer Cake



I wanted to make a cake based on zucchini, but instead of the obvious and usually paired chocolate flavor with zucchini in cakes I wanted to do something else. As zucchini is a bland flavor by itself I saw this as an opportunity to come up with a unique strong flavor combo that could also be a savory flavor combo as well as sweet. The chosen flavors for this cake are savory but have successfully been turned sweet…being lemon and thyme. With the addition of the sweet glaze lemon and the moreish sweet cream cheese icing this cake is transformed to a tasty satisfying treat that not too naughty.

Ingredients:

Batter:

175g sugar
1 lemon (zest of whole lemon)
1 tbsn dried thyme
175g butter
3 eggs
200g self-rising flour
1 tsn baking powder
255g zucchini, grated

Icing:

100g white chocolate
250g cream cheese
120g vanilla flavored yoghurt
1 lemon (zest of ½ lemon)

Lemon syrup:

1 lemon (sliced into think pieces)
100g sugar
100ml water

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Beat the sugar, zest, thyme and butter with an electric whisk for 5 minutes or until light and fluffy.
Add the eggs, one at a time beating in between each edition.
Sift the flour and powder through a sieve into the bowl and fold until just combine.
Add the zucchini and fold until just combine.
Pour the mix into the 2 cake tins and place in the oven for 35 minutes or until a skewer inserted into the center comes out clean.
Leave the cakes aside to cool.
Meanwhile to make the lemon syrup place the lemon slices, sugar and water into a saucepan on a high heat and cook for 10-15 minutes or until the syrup starts to thicken.
Place the lemon slices on baking paper and leave aside to cool.
Cut the cakes horizontally in half.
Using a pastry brush brush the cake tops with the syrup.
To make the icing, melt the butter in a bowl in the microwave until boiling. Add the white chocolate piece and stir until smooth.
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.
To put the cake together place one cake layer on a plate, top with ¼ icing. Repeat until the last layer is on the cake.
With the remaining icing ice the tops and sides of the cake.
To decorate place the candied lemon piece on the cake and enjoy.

Step 4

Step 8

Step 10

Step 12

Step 13

Step 14

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Honey and Almond Brittle Cake

Posted on December 18, 2016 Posted in Cakes .

Honey and Almond Brittle Cake

Ok so this cake isn’t based on a ground breaking unusual flavor or texture combo, however it is a must to post as it will become your favorite cake as soon as you try it.

After eating peanut brittle I decided that I wanted to make a cake around almond brittle as a twist of the usual peanut treat.

Thinking about something that would go with almond brittle and really make the sweetness and almond flavor standout I opted for honey as a complementary flavor to include through the cake, brittle AND icing.

Ingredients:

140g butter
100g brown sugar
70ml honey
1 tsn almond essence
2 eggs, 1 yolk extra
140g self-rising flour
50g almond meal
1/2 tsn salt
65ml buttermilk

Almond brittle:

95g sugar
80ml water
130g toasted almonds

Icing:

80g butter
100g white chocolate
250g cream cheese
100g vanilla flavored yoghurt
30ml honey

Method:

Heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Using an electric mixer, beat the butter, sugar, honey and essence until light and fluffy.
Add the eggs and yolk one at a time, beating in between each addition.
In a bowl sieve the flour, almond meal and salt, stir to combine.
Add half the flour mixture to the butter mix and beat until just combined.
Add the buttermilk and beat until just combine.
Add the remaining flour mix and beating on low until just combined
Pour the mix into the cake tin and bake for 60 minutes or until a skewer in the center comes out clean.
Let the cake cool on a cooling rack.
To make the almond brittle chop up the almonds into small pieces.
Place a sheet of baking paper onto a tray.
Place the sugar and water into a pan and heat on high, stirring until the sugar is dissolved.
Place a candy thermometer into the mix and allow to heat to 125c degrees and it just starts to golden.
Add the almonds and stir to cover.
Pour onto the baking paper to set.
To make the icing, melt the butter in a bowl in the microwave until boiling. Add the white chocolate piece and stir until smooth and silky.
Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky.
Place the set almond brittle into a food processor on low and blitz until the pieces are small.
Place ¾ of the brittle into the icing and stir to combine, place in the fridge to set.
Cut the cake into 3 even horizontal layers and place the bottom layer onto a plate.
Top the layer with 1/4 of the icing.
Add the 2nd layer and 1/4 of the icing.
Add the 3rd layer and top with icing as well as spread onto the sides of the cake.
Sprinkle with the remaining brittle on top.

Step 2

Step 7

Step 15

Lemon, Thyme and Zucchini Layer Cake recipe

Step 16

Step 19

Step 21

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

« Previous Page

Sweet Tooth Experiments

Category Archives: Cakes

Mocha Marsala and Almond Sandwich Cake

Chamomile Floral Spice Cake

Rum Banana Ginger and Date Cake

Irish Coffee Cake

Jamaican Black Gingerbread Frosted Cake

Mocha Layered Date Mousse Cake

Black Russian Cake

Croatian Honey Cake

Lemon, Thyme and Zucchini Layer Cake

Honey and Almond Brittle Cake

Pages

Archives

Categories

WordPress

Subscribe