Cakes – Page 9 – Sweet Tooth Experiments

Frozen Ginger Gin and Citrus Cake

Posted on December 14, 2015 Posted in Cakes, Ice-cream cake .

Frozen Ginger Gin and Citrus Cake

For a while now I have been experimenting with a flavor fusion in which I know absolutely works but just can’t seem to make a recipe that is super amazing. Nice and tasty yes but nothing special enough to make it to my blog.

Finally, after a failed ice-cream meringue cake that had an ever-so-tasty ice-cream filling I reworked the recipe to change the meringue into a sponge and the outcome was exactly what I was looking for.

A deliciously fluffy sponge structure and a tasty textured ice-cream filling.

If you’re a fan of gin and ginger cocktails you are going to love this recipe.

Ingredients:

Cake:

4 eggs
140g sugar
120g flour
2 tsn ground ginger
2 tsn lime zest
45ml gin

Filling:

1kg vanilla ice-cream
1 tbsn lemon zest
1 tbsn lime zest
1 tbsn ground ginger
80ml gin
30g almond meal
40g icing sugar

Extra:

10g icing sugar
1 tsn ground ginger
1 tsn lime zest
20g glace ginger (optional)

Method:

Preheat the oven to 180c degrees and line a 20cm x 40cm cake tin with baking paper.
Place all the sponge ingredients in a bowl and using electric beaters whisk on a slow speed for 60 seconds.
Pour the mix into the cake tin and bake in the oven for 10 minutes.
Invert tray onto a cooling rack and leave for 10 minutes.
Meanwhile, to make the ice-cream filling place the ice-cream into a bowl and place in the microwave on medium for 30 seconds.
Add the zest, ginger, gin, almond meal and icing sugar and using a hand whisk beat until well combined.
Peel the baking paper off the cooled sponge cake.
Line a 20cm x 20cm cake tin with 2 layers of plastic wrap, keeping it in place with oil spray.
Cut the sponge in half to make 2 x 20x20cm sponge pieces.
Place one piece in the base of the tin, cutting slightly to fit if need be.
Pour the ice-cream mix into the tin on top of the base until almost to the top.
Add the second cake piece to the top of the tin, push down slightly and place the tin in the freezer overnight to completely set.
To serve, place the bottom of the tin into hot water for 5 seconds, and pull the plastic wrap until the cake is out.
Invert the cake onto a plate and remove the plastic wrap.
To decorate I sieved the icing sugar and ginger over the top of the cake. Sprinkled the zest of the top and scattered the glace ginger.

Frozen Ginger Gin and Citrus Cake recipe

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Ferrero Oreo and Frangelico Chocolate Cheesecake

Posted on December 7, 2015 Posted in Cakes .

Ferrero Oreo and Frangelico Chocolate Cheesecake

I was given a packed of Ferrero Roche’s recently and decided I wanted to incorporate them into a cake. I figured if I made a recipe with these chocolates in them a cake that is baked would be a flop (as the Ferrero’s would just melt) so I needed to make a cake that didn’t require baking. I know this is not very imaginative but all I could think of was a cheesecake.

So now I knew what cake I would make and I knew one of the key ingredients but I still needed to come up with a flavour combo and structure of the cake.

So Ferrero Roche’s are the collaboration of chocolate and hazelnut flavours. To make this cake a little unusual I decided to take these flavours to the next level. How I was planning to do this?

An intense chocolate hazelnut biscuit base (Oreo happiness), Hazelnut liquor (hello Frangelico) spiking the cheesecake filling with textural oreo chunks and of course the whole Ferrero Roche’s scattered within the cake its self for a special surprise.

This resulted in a very amazing hazelnut, chocolate surprise cake that is super easy, no oven required and has a silky texture.

This is the perfect celebration cake for the choc hazelnut fan. A little goes a long way and is a guaranteed epic birthday cake.

Ingredients:

240g Oreo biscuits
30g hazelnuts
60g butter
340g cream cheese
40g sugar
80ml Frangelico
1 +1/2 tsn gelatin powder
140ml which chocolate
170ml thickened cream
10 Ferrero Roches

Method:

Line a 25cm spring form cake tin with baking paper.
Twist the Oreo biscuits and scrape off the cream in the center.
Place the biscuits in a food processor with the hazelnuts and blitz until the mix resembles fine breadcrumbs.
Set aside 70g of the Oreo mix for later.
Place room temperature butter into the blender with the oreo mix and blitz until combined with the Oreo mix.
Place the mix in the cake tin and using a cup press the mix into the sides and bottom of the tin. Place in the fridge to set.
Beat the cream cheese and sugar until well combine with electric beaters.
Place the Frangelico in a bowl and heat in the microwave until boiling.
Add the gelatin powder and whisk until the gelatin has dissolved.
Pour the cooled Frangelico mix into the cheese mix and beat until well combined.
Place the white chocolate in a bowl and in the microwave until melted. Beat into the cheese mix until well combined.
In a separate bowl with clean beaters use the electric beaters to whisk the cream until peaks form.
Add the cream to the cheese mix as well as the remaining 70g of processed Oreo biscuits and beat on low until just combine.
Pour half the mix into the cake tin and spread to flatten.
Add the Ferrero Roches into the cheese mix in a circular pattern and push lightly into the mix.
Add the remaining cheese mix over the top and flatten out.
Place the cake in the fridge to set for 3 hours+.

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

: The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.; Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.; The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

5 oranges
250g butter
110ml honey
45ml orange blossom water
165g brown sugar
165g flour
1 tsn baking powder
130g almond meal
130g polenta
3 eggs
300ml yoghurt
Extra 40g brown sugar

Syrup:

65g sugar
60ml orange juice
25ml orange blossom water

Method:

Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
Turn the heat to high until the water is boiling then down to a gentle simmer.
Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
Add the honey and orange blossom water and beat until well combined.
Add the flour, baking powder and beat until combine.
Add the almond meal, polenta and eggs and beat until well combined.
Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
Leave the cake aside for 15 minutes then invert onto a cooling rack.
Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
Place the slices on top of the cake.
To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
Pour the syrup over the cake and enjoy.

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Rosemary Apple and Olive Oil Cake

Posted on November 16, 2015 Posted in Cakes .

Rosemary Apple and Olive Oil Cake

After some recent experimenting with Basil, Earl Gray, Jasmine and Green Tea I’m not surprise that I have also taken an interest in more spice and herb kitchen staples. The latest fixation – Rosemary. So I went a bit Rosemary baking crazy on the adventure with plenty of trial and error until I finally came up with a recipe that ticked all the box.

I was so sure the Chocolate and Rosemary cake experiment would be the strongest, but was triumphed by the Apple Rosemary and Olive Oil Cake.

The flavour of this cake is very interesting and addictive with a savory twist. While the apple provides a delectable and delicate texture.

Ingredients:

760g peeled and diced apple pieces
4 eggs
160ml olive oil
2 tsn vanilla
4 tsn dried rosemary
270g sugar
100g flour
80g self raising flour
60g ground almonds

Apple Crisps:

40g butter
40g sugar
250g peeled and thinly sliced apple

Icing:

500ml mascarpone cheese
100ml honey
1 tsn vanilla essence

Method:

Pre-heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Peel and diced the apple into small pieces and set aside.
Place the rosemary into a mortar and pestle and grind until fine.
Place the eggs, olive oil, vanilla, ground rosemary and sugar into a bowl and beat with electric whisk for 2 minutes of until the mix is light and fluffy.
Sieve in the flours and ground almonds and whisk with a hand whisk until just combine.
Add the apple and stir until just combine.
Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
Place the cake onto a cooling rack until cold.
To make the apple crisps use a mandolin to finely slice the apple and place in a saucepan on a medium heat with the sugar and butter.
Stir until the butter and sugar mix is soaked into the apple, then place the apple onto baking paper and place in the oven for 10 minutes or until the apple begins to golden.
Remove the apples and set aside to cool.
To make the icing place the mascarpone, vanilla and honey into a bowl and using electric beaters whisk until peaks form.
Cut the cake in half horizontally and spread with half the cheese mix.
Place the 2^nd cake layer on the top of the cheese icing layer and top with the remaining cheese.
Scatter the apple crisps over the top of the cake and enjoy.

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Rosemary Apple and Olive Oil Cake recipe

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Coffee Almond and Marsala Cake

Posted on October 12, 2015 Posted in Cakes .

Coffee Almond and Marsala Cake

I am a massive massive fan of Tiramisu. In fact my mum’s Tiramisu is the best dessert I have ever tasted in my life.

I do like the taste of coffee, however I think it is the mix of coffee and the Marsala that together make the most amazing flavour. Considering I have a big sweet tooth and this is actually not the most sweetest of desserts out there the flavour combo must be brilliant (which of cause the Italian’s have known for centuries).

To take this to the next level and turn it into a sweet treat that’s a little more friendly to eat (let’s face it Tiramisu is not the easiest dessert to plate up and eat without a bowl), I have created a cake with the flavour combo and added in a few complementary additions.

So keeping with the alcoholic trend of this dessert and amplifying the flavour (and inevitability alcohol) I have added in the not so traditional inclusions of Kahlua for extra coffee flavour and Amaretto for an almond flavour (which works like magic with coffee and Marsala).

Coffee Almond and Marsala Cake recipe

Ingredients:

30g coffee beans
5 eggs
175g sugar
110ml Marsala
1 + 1/2 tbsn Kahlua
1 tbsn Amaretto
75g butter
115g almond meal
115g flour

Topping:

200g thickened cream
20g icing sugar
2 tsn Kahlua
1 tsn Amaretto
100g mascapone cheese

Method:

Pre-heat the oven to 160c degrees and line a 20cm cake tin with baking paper.
Place the coffee beans on a tray and roast in the oven for 5 minutes until you smell the beans aroma. Place aside.
Place the beans in a food processor and blitz until fine.
Beat the egg yolks and 120g sugar in a bowl with electric beaters until thick and pale.
Stir in the coffee, Marsala, melted butter and almond meal to the yolk mix until smooth.
In another bowl beat the egg whites with the remaining sugar.
Fold the egg whites, Kahlua and Amaretto into the almond mix until just combine.
Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake for 5 minutes then place on a cooling rack.
Place the cream and sugar in a bowl and beat with electric beaters until peaks form.
Beat the mascapone cheese until smooth add the Kahlua and Amaretto and beat until combine.
Carefully fold in the mascapone cheese into the whipped cream mixture.
Cut the cake in 3 horizontally, spread 1/3rd of the cream mix in between the 2 layers and the remaining on the top of the cake.

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Marzipan Pear Chocolate and Almond Cake

Posted on October 5, 2015 Posted in Cakes .

Marzipan Pear Chocolate and Almond Cake

I have never previously baked successfully with marzipan but absolutely love the flavour. Now this ingredient is one that you either love or hate. Its weird as I love the taste of marzipan and almond essence, but find plain almonds bland and boring in taste.

Marzipan and Almond clearly makes sense (as Marzipan is made from almonds). When thinking of a flavour combo I automatically through almonds and chocolate. On top of this, I was still to make up and post a pear recipe that I am actually really happy with, and chocolate and pear are a great flavour marriage.

Therefore I experimented with these 4 ingredients and just like I had expected they all work in harmony together.

A very different but satisfying, moreish cake indeed.

Ingredients:

250g butter
250g marzipan
150g sugar
½ tsn almond essence
6 eggs
450g pear
120g dark chocolate
150g self raising flour
120g almond meal
½ tsn ground cinnamon
½ tsn ground ginger
½ tsn ground cloves

Method:

Preheat the oven to 170c degrees and line a 30cm cake tin with baking paper.
Using electric beaters whisk the butter, marzipan and sugar until light and fluffy.
Add the almond essence and beat.
Add the eggs one at a time, beating in between each addition.
Place the flour, almond meal, cinnamon, ginger and cloves in bowl and stir until mixed.
Dice up the pear into small pieces.
Cut up the chocolate into small pieces.
Fold the pear and chocolate through the batter.
Fold the flour mix into the batter until just combined.
Pour the mix into the prepared cake tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Leave in the tin for 5 minutes then place on a cooling tray until cold.

Notes:

I decorated with extra pear slices and and shaved chocolate.

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Carrot Chocolate and Chai Cake

Posted on September 14, 2015 Posted in Cakes .

Carrot Chocolate and Chai Cake

Chocolate and chai just work wonderfully together. Spices give the carrot a beautiful personality and carrots in chocolate cake produce the most moist and satisfying texture. This being said it makes perfect sense to take these flavours and produce a uniquely flavorsome cake.

One of the challenges I wanted to give myself was to try and pack this cake as full of veggies as possible. I wasn’t aiming for a big carrot flavour, I was more after the nutrients the carrot added to the cake and the texture it created with the grated carrot.

After some experimenting I produced an absolutely lovely cake that has a massive 3 cups of grated carrot! How’s that for a kick start to your veg intake for the day.

As you cannot taste or see the carrot (thanks to the chocolates strong colour and taste), it means you can trick the kids into eating some veg.

Ingredients:

1 + ½ cup self raising flour
45g cocoa powder
3 chai teabags
870g grated carrot
2 eggs
150g brown sugar
100ml vegetable oil
125g dark chocolate, melted

Icing:

250g mascarpone cheese
125g dark chocolate
300g icing sugar

Method:

Pre heat an oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the flour, cocoa powder and contents of the tea bags into a food processor and blitz for 1 minute on high.
Place the carrot into a bowl and stir through the flour mix until all the grated carrot is completely covered.
Place the sugar, oil and melted dark chocolate into a bowl and beat with a hand whisk until well combined.
Pour the chocolate mix into the carrot mix and stir until well combine with no lumps.
Pour the mix into the cake tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the icing place the cheese, melted chocolate and icing sugar into a food processor and blitz until the mix is smooth and fluffy.
Spread the icing on the top and sides of the cake.

Note:

I have decorated with carrot praline on top of the cake.

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Carrot Chocolate and Chai Cake recipe

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Potato Chocolate Cake with Passionfuit Icing

Posted on August 31, 2015 Posted in Cakes .

Potato Chocolate Cake with Passionfuit Icing

Every now and then I play with vegetables in my recipes. Some favorites have been my Sweet Potato and Orange Cake , Chocolate Zucchini Cake , Beetroot and Chocolate Brownies to name a few; however one vegetable I have not baked with is the plain old fashion potato.

Though not very popular at current this mundane ingredient was once a norm for cake baking (especially mid-1900s to late 1900s).

I believe the original reason potato featured so heavily in baking (mashed to be more specific) was to use up leftovers.

The Irish were quick onto this where they would make savory potato cakes with eggs, flour, butter, onion etc.

However I am told my grandmother’s sister had a signature potato cake and frequently use this ingredient to make cakes light, fluffy, moist and dense.

It is also used to replace flour is some cases (just like apple puree is to replace butter).

After a few trials I came up with my own potato cake version, which I am quite proud of as it definitely exceeded my expectations!

Think chocolate mud cake, but without the naughty cream and chocolate.

Ingredients:

130g butter
220g sugar
1 egg
1/2 cup mashed potato
1/2 tsn vanilla extract
145g self raising flour
35g cocoa powder
125ml milk

Icing:

1 + 1/2 tbsn fresh passionfruit pulp (this should be 1 + 1/2 passionfruit)
1 cup icing sugar

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
In a bowl cream the butter and sugar with electric beaters for 5 minutes until pale and fluffy.
Add the egg.
Add the potato and vanilla essence and beat for 1 minute.
Add the milk and sift in the flour and cocoa powder, stir with a spoon until just combine.
Beat with electric beats for 1 minute.
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.
Allow the cake to cool in the tin for 10 minutes, and then place on a cooling rack until cool.
Meanwhile make the icing by whisking the ingredients with a hand whisk until combine.
Spread icing on the top of the cooled cake and enjoy.

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Jasmine Honey-Lemon Bombe Alaska

Posted on August 24, 2015 Posted in Cakes .

Jasmine Honey-Lemon Bombe Alaska

This recipe is such a beautiful surprise cake.

I have taken the traditional Bombe Alaska model of cake, ice cream and meringue and placed an Asian twist on it.

Green tea, chai, earl grey and rosemary are some ingredients I have successfully baked with in the past so I decided, after a friend was telling me how Jasmine was her favorite tea I would experiment.

Why Jasmine was so appealing was due to this ingredients being so beautiful and interesting in scent. Therefore, I went to my local Asian grocer and purchased a bag of Jasmine flowers for me to experiment with.

By using my super fluffy cake base recipe (the same sponge cake recipe as my Blueberry Cardamom Pudding – yet to be posted), making things super easy by buying vanilla ice-cream (why reinvest the wheel when we already have 3 elements to this dish) and honey infused meringue this dish will look very impressive indeed.

Outcome = super delicious but not too sweet.

Ingredients:

Sponge:

4 egg
145g sugar
4 tsn corn flour
145g self raising flour
1 tsn butter
80g water
2 tsn lemon zest

Ice-cream:

500g vanilla ice-cream
100g cream
20g jasmine flowers
25g honey

Meringue:

4 egg whites
100g sugar
2 tsn honey

Method:

Using oil spray cover 6 large muffin tin holes 8cm in radius.
Layer each hole with 2 sheets of cling wrap, ensuring the holes are well covered and there is overlap.
Place the flowers into a saucepan with 100g cream and on a low heat simmer until steam appears and the flowers have soaked up majority of the cream. Do not boil.
Place the mix into the food processor and blitz until almost smooth.
Add the ice-cream and blitz until the ice-cream is smooth and the flowers are evenly distributed through the ice-cream.
Place the honey in the microwave for 30 seconds to thin out then pour into the ice-cream mix until well combine.
Pour the ice-cream in the holes and tap the tin to remove air bubbles, place in the freezer.
Meanwhile preheat oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
Beat the eggs in a bowl with electric beaters until thick and creamy.
Add the sugar slowly while beating until the sugar dissolves.
Triple sift the flours into the egg mix and fold until just combine.
Add the butter to the boiling water and stir to combine.
Add the lemon zest and stir.
Once the butter mix has cooled pour into the egg mix and fold until just combine.
Pour the batter into the cake tin and bake in the oven for 15 minutes.
Allow the cake to cool in the cake tin and turn out on a cutting board.
Using an 8 cm cutter cut our 6 circles the same size as the muffin tins.
Place the cake circle over the top of the ice-cream and lightly push with your fingertips.
Place the tin back in the freezer for 3 hours to set.
Beat the eggwhites with electric beaters until soft peaks form.
Add the sugar slowly on a high speed followed by the honey that has been placed in the microwave for 30 seconds to thin out and beat until thick and glossy.
Turn the cakes with the ice-cream out onto plates.
Cover the ice-cream with the meringue mix, ensuring complete coverage.
Using a blow torch slightly brown the meringue.
Enjoy!

Jasmine Honey-Lemon Bombe Alaska recipe

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Beetroot Raspberry and Balsamic Cake

Posted on August 18, 2015 Posted in Cakes .

Beetroot Raspberry and Balsamic Cake

This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.

I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.

Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.

Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.

Ingredients:

Cake:

150g butter
170g brown sugar
1 egg
1 tsn vanilla essence
280g self raising flour
1 tsn baking powder
½ tsn bicarbonate of soda
180g grated beetroot
170g raspberries
50ml milk

Icing:

300ml thickened cream
5 tbsn icing sugar
4 tsn balsamic vinegar
Few drops of red food coloring (optional)

Method:

Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
Add the egg and vanilla essence, once at a time beating in each addition and until combine.
Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
Using a food processor process the raspberries and place into the bowl.
Add the milk.
Sift in the flour, powder and soda into the bowl.
With a wooden spoon stir the ingredients until well combined.
Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Place the cake on a cooling rack to cool.
Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
Top with the second layer cut side down and spread with the remaining cream mix.