Sweet Tooth Experiments

Tag Archives: Almond

Almond Lime and Coconut Crepes with Honey Raspberries

Posted on Posted in France .

Almond Lime and Coconut Crepes with Honey Raspberries recipe

A far cry from traditional French crepes, these crepes are my little spin on a traditional treat with some interesting and complementary flavours.

Originally this bake session was for Almond, Lime, Coconut, Honey, Cinnamon, Cardamom and Raspberry scrolls…wow looking back that’s quite the number of flavours!

The scrolls were nice but the lime, Coconut and Raspberry were by far the most flavour stealing ingredients, making the spices unneeded.

The honey gave the sweetness and almonds the textural crunch, thus played a role in the recipe…however when I redid the scrolls without the spices and changing the volumes of ingredients the scrolls were still not what I was looking for.

The next day when strolling my local shopping community, I had a crepe and as I couldn’t recall the last time I had a crepe I decided to make some myself, incorporating the previous days bake ingredients into the dessert.

The outcome is this super easy, taste-bomb crepe with unusual flavours.

Ingredients:

Crepe:

  • 80ml coconut cream
  • 230ml milk
  • 2 tsn coconut oil
  • 2 eggs
  • 1 cup plain flour
  • ½ tsn almond essence
  • 2 tsn lime zest

Syrup:

  • 120ml coconut cream
  • 100ml honey
  • 60ml lime juice

Extras:

  • Butter
  • 90g raspberries
  • 2 tbsn desiccated coconut, toasted
  • 30g almonds, chopped
  • Ice-cream, yoghurt or cream

 

Method:

  1. Place all the crepe ingredients into a jug and beat with a hand whisk.
  2. Leave the mix covered for 30mins.
  3. Meanwhile make the syrup by placing the ingredients in a saucepan on medium and beat with a hand whisk.
  4. Allow the mix to boil to a syrupy consistency then take off the heat.
  5. Place a lump of butter into a 20cm saucepan on a medium heat.
  6. Swirl the butter over the pan to ensure full saucepan even coverage.
  7. Pour ¼ cup of the mix into the pan, swirling to ensure the whole saucepan base is covered.
  8. Cook for 1 minute or until the crepe is very light and golden in colour.
  9. Carefully flip the crepe and cook for a further 1 minute or until lightly golden.
  10. Place the crepe on a plate and continue with the remaining mix.
  11. To serve, place a crepe on a plate sprinkle some coconut and raspberries in the centre of the crepe and fold in half, repeat with all crepes.
  12. Top the folded crepes with chopped almonds and extra remaining raspberries and coconut.
  13. Lastly drizzle the crepes with the syrup and serve with a side of ice-cream or cream.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Summer Ricotta Turnover

Posted on Posted in Pastries .

Summer Ricotta Turnover

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This recipe came from a desire to experiment with all my favorite flavors rolled into one sweet treat. I wanted a treat that was packed full of flavors, but not only that, flavors that all complemented each other.

The influence was summer flavors, so I started jotting down all the tastes that mean summer to me.

The first thing I thought of was Pina Colada, a reminder of my pre COVID-19 Hawaii trip (hello rim, citrus, pineapple, coconut). But these flavors were nothing usual so I then added cherries, berries and chocolate = flavor mix made from heaven. Lastly, almond to give the mix a new layer and a little mint for added freshness.

Add all these ingredients infused with fresh ricotta and wrapped in puffy pastry and you have yourself a scrumptious easy to make unique treat.

Pastry:

  • 1 large puff pastry sheet
  • 1 tbsn sugar

Filling:

  • ½ tsn almond essence
  • 1 tsn rum
  • 10g chocolate
  • 15g desiccated coconut
  • 10g dried mixed berries
  • 20g glace cherries
  • 125g ricotta
  • 2 tsn citrus zest (even amounts of lime, lemon and orange)
  • ¼ tsn ground ginger
  • 40g pineapple pieces
  • 1 tsn chopped mint leaves

Extra:

  • 1 egg
  • 30g slivered almonds
  • I tbsn icing sugar

Method:

  1. Preheat the oven to 180c and line a baking tray with baking paper.
  2. Sprinkle the sugar on top of the puff pastry evenly and using a rolling pin roll the sugar into the pastry.
  3. Meanwhile make the filling by placing the ricotta, almond essence, rum, desiccated coconut, ginger and zest into a bowl and stir.
  4. Grate the chocolate and chop the mint then add.
  5. Dice the mixed berries, cherries and pineapple into small pieces.
  6. Stir mix until well combined.
  7. Using a 10cm cutter cut out 4 circles in the pastry.
  8. Using the eggwhite brush the pastry.
  9. Evenly place the ricotta filling in the center of the circles and fold to resemble a half circle shape,
  10. Seal by pressing a forks teeth onto the seal.
  11. Place on the prepared tray.
  12. Sprinkle the top with almonds and dust with the icing sugar.
  13. Bake for 15-20 mins until golden brown.
  14. Serve warm with a scoop of vanilla ice-cream.

 

Summer Ricotta Turnover recipe

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Saffron Cardamom Orange and Almond Profiteroles

Posted on Posted in Pastries .

Saffron Cardamom Orange and Almond Profiteroles

Saffron cardamom orange and almond profiteroles

 

This recipe came about off the back of an Indian spiced rice pudding recipe I recently had. Obviously rice pudding and profiteroles are very very different bakes – almost polar opposites, however it was the flavour combo I was influenced by in which I incorporated into my usual profiteroles. Cardamom, orange, almond, saffron and honey are the feature flavours in this bake, in which work complimentary.

I also wanted to make my filling low in fat and super quick therefore instead of the traditional whipped cream, ice-cream or pastry cream filling I have created a skim milk honey-based custard.

Traditionally the pastries are dipped into melted chocolate, however in this instance I have make an icing for a bit of a twist and extra orange hit.

Ingredients:

Pastry:

  • ½ cup flour
  • ½ cup water
  • 40g butter
  • ¼ tsn salt
  • 2 egg

Custard:

  • 8 tbsp corn flour
  • 200ml milk
  • 4 tbsp honey
  • ½ tsn ground cardamom
  • 1 tsn almond essence
  • 2 tsn orange zest
  • 10 saffron threads

Icing:

  • 160g icing sugar
  • 2 tsn vanilla essence
  • ½ tsn orange essence

 

Method:

  1. Preheat the oven to 200c fan forced.
  2. Bring the water and butter to the boil in a saucepan on the stove to a medium heat. Once at a boil add the flour and salt stirring with a wooden spoon for 5 minutes or until the mix comes away from the side of the pan.
  3. Take off the heat, wait 5 minutes and beat the eggs in one at a time. The mix will now resemble dough.
  4. Line 2 baking trays with baking paper.
  5. Using a piping bag with a large tip pipe 10 puffs in the size of golf balls leaving, 5 cm apart on the 2 trays.
  6. Place the 2 trays in the oven and bake for 10 minutes.
  7. Decrease the oven temperature down to 180c fan forced and bake for a further 10 minutes until the pastry is golden and all puffed up.
  8. Turn off the oven. With a knife cut a slit I the top of each puff and leave them in the oven to dry out for 10 minutes. Following, place on a cooling rack to cool.
  9. To prepare the custard place all ingredients in saucepan on the stove. Whisk well.
  10. Heat on medium, whisking until the mix is super thick and glossy. Leave to cool. The custard should be thick enough to almost hold its shape.
  11. With another piping bag and a medium star tip fill the profiterole with the cooled custard.
  12. Pipe the custard into each puff.
  13. Whisk the icing ingredients until thick and glossy.
  14. Drizzle the icing over the top of the puffs and top with extra orange zest and chopped almonds if desired.
Saffron cardamom orange and almond profiteroles

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Fig Orange Chocolate and Almond Zuccotto

Posted on Posted in Italy .

Fig Orange Chocolate and Almond Zuccotto

Fig Orange Chocolate and Almond Zuccotto recipe

After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently  ‘traditional Zuccotto’.

This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).

Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.

After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.

I’ve opted for fig, orange, chocolate, cream and almond.

Fig Orange Chocolate and Almond Zuccotto recipe

Recipe:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn vanilla essence

Filling:

  • 125ml orange liquor
  • 180g 70% dark chocolate
  • 600ml thickened cream
  • ¼ cup icing sugar
  • 120g almonds, toasted
  • 125g dried figs

Extra:

  • Cocoa powder

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
  3. Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
  10. Cut the sponge in half horizontally to have 2 sponge layers.
  11. Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
  12. Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
  13. Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
  14. Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
  15. Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
  16. Chop the figs and almonds into small pieces and stir through the cream.
  17. Divide the cream mix into 2 bowls.
  18. Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
  19. Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
  20. Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
  21. Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
  22. Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
  23. Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
  24. Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
  25. Push a plate over the top of the tin to compact the cake slightly.
  26. Place the tin in the fridge for 4+ hours to set.
  27. To serve, invert the cake onto a plate and remove the plastic wrap.
  28. Dust with cocoa powder and slice into wedges.

 

NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.

Fig Orange Chocolate and Almond Zuccotto recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Pink Strawberry Almond Cake with Rosé Frosting

Posted on Posted in Cakes .

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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Pink Strawberry Almond Cake with Rosé Frosting

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Chickpea Chocolate Coconut and Almond Cookies

Posted on Posted in Biscuits .

Chickpea Chocolate Coconut and Almond Cookies

Chickpea Chocolate Coconut and Almond Cookies

 

I’ve made chickpea chocolate cake in the past, chocolate coconut slice, almond and chocolate cake, coconut and almond cupcakes….however I have never mixed these 4 flavors together. As they all taste like a dream with chocolate I thought there could be a combo potential.

So I decided to do some experimenting with these 4 flavors with biscuit variations. I looked at using butter vs. coconut oil, coconut flour vs. almond meal vs. rice flour, cocoa powder vs. chocolate, nil-chocolate biscuit dough, double chocolate biscuit varieties and the list goes on….

Suffice to say I made a few different batches that were slightly altered from the last.

This recipe I’m posting is the hands down winner. All flavors come out spectacularly. Even with the ‘gluten free’ component and legume inclusion they don’t taste ‘cardboard’ as some healthier versions of baking sometimes do.

So simple to make, literally throwing ingredients into a food processor and bake for 15 minutes and boom delicious biscuits at once!

Ingredients:

  • 230g chickpeas (1 x 400g can, drained)
  • 100g almond meal
  • 100g brown sugar
  • 40g coconut oil
  • 1 tsn almond extract
  • 1 egg
  • ½ tsn baking powder
  • 1/8th tsn salt
  • 40g desiccated coconut
  • 80g roasted almonds
  • 80g 70% dark chocolate, 80g extra

 

Method:

  1. Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the drained chickpeas, sugar, oil, extract and egg into a food processor and blitz until smooth.
  3. Dice the 80g chocolate and 80g almonds into small pieces.
  4. Place the almond meal, baking powder, salt, coconut, diced chocolate and diced almonds into a bowl and stir until well combine.
  5. Add the chickpea mix to the dry mix and stir until well combine.
  6. Roll the dough mix into 20g sized balls and flatten well with the back of a fork onto the trays. Note they will not rise so you will want to flatten well.
  7. Place the trays into the oven for 15 minutes to cook.
  8. Allow the biscuits to set on the trays then move to a cooling rack until cooled.
  9. Meanwhile place the remaining extra 80g chocolate into a shallow microwave proof bowl and heat in the microwave on medium, stirring every 30 seconds until the chocolate is melted and smooth.
  10. Using a butter knife or spatula spread the melted smooth chocolate onto the bottom of the biscuit in a thin even layer.
  11. Place biscuits chocolate side up onto the cooling tray until chocolate has set.
  12. Enjoy!

 

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Bulgur Lemon Almond and Green Tea Cake

Posted on Posted in Cakes .

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.

 

Bulgur Lemon Almond and Green Tea Cake recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing

Posted on Posted in Cupcakes .

Lavender Lemon Cupcakes with Nougat Almond Icing

Lavender Lemon Cupcakes with Nougat Almond Icing recipe
This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….
I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.
Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
Thus a moreish delicate flavored cupcake was developed.
Lavender Lemon Cupcakes with Nougat Almond Icing recipe

Ingredients:

Cupcakes:

  • 2 eggs
  • 200g sugar
  • 2 tsn ground lavender
  • 1 tsn lemon zest
  • 1 tsn vanilla essence
  • 125ml vegetable oil
  • 125ml buttermilk
  • 200g cake flour
  • 1 + ½ tsn baking powder
  • ½ tsn bi carbonate of soda
  • ¼ tsn salt

Honey Nougat:

  • 3 egg whites
  • 190g sugar
  • 120g honey
  • 60ml water
  • 1 tsn lemon zest
  • ½ tsn almond essence
  • 2 tsn vanilla essence
  • ¼ tsn salt

 

Method:

  1. Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
  2. Using electric beaters whisk the eggs for 2 minutes.
  3. Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
  4. Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
  5. Add the vegetable oil and milk and beat until well combined.
  6. Add the flour, powder, soda and salt and beat on a low speed until just combine.
  7. Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
  8. Set the cupcakes aside on a cooling rack until cool.
  9. To make the icing place the egg whites into a bowl and set aside.
  10. Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
  11. Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
  12. Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
  13. Continue beating for 2 minutes until the mix is thick and fluffy.
  14. Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
  15. Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!

 

Notes:

  • Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.

 

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

Step 13

Lavender Lemon Cupcakes with Nougat Almond Icing recipe

Step 13

 

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Lemon Almond and Lavender Roulade

Posted on Posted in Cakes .

Lemon Almond and Lavender Roulade

Lemon Almond and Lavender Roulade recipe

For a long time now I have been playing with different flavour pairings of roulades. Thanks to my curiosity in experimenting I got hooked on continuing to play until I created a recipe I deemed blog-worthy. It may have taken about 7 attempts but I got there in the end. It took me about 3 goes to get the perfect sponge cake base that could bend seamlessly and not split as soon as it is rolled. I then also trial many flavour pairings where I went through Early Grey & Blueberry, Chestnut & Chocolate and a citrus blend to name a few…all were ok but nowhere near my expectations. It was the pairings combo of white chocolate, the multiple layers of almond flavour via almond meal & marzipan, lemon zest and lavender that created an end product of complimentary taste profiles.

Making a curd also meant that I could easily roll the roulade, handy as I struggled keeping the cream in place when using traditional filling methods.

Lemon Almond and Lavender Roulade recipe

Ingredients:

  • 5 eggs
  • 150g sugar
  • 1 + ½ tbsn hot water
  • 100g white chocolate
  • 100g self raising flour
  • 1 tsn ground dried lavender
  • 2 tsn lemon zest

Curd:

  • 2 egg yolks
  • 2 eggs
  • 160g marzipan
  • 60ml lemon juice
  • 100g butter
  • 2 tsn ground lavender
  • ½ tsn almond essence

Extra

  • 30g almonds
  • Whipped cream or ice-cream to serve

 

Method:

  1. Pre-heat oven to 175c degrees and line a 40cm x 20cm cake tin with baking paper.
  2. Separate eggs and whisk egg yolks with the sugar with electric beaters until light and cream.
  3. Add the hot water and beat for 1 minute.
  4. Grate the chocolate into the egg yolk mix.
  5. Add the flour to the egg yolk mix and fold until just combine.
  6. Using electric beaters in a separate bowl whisk the egg whites until peaks form.
  7. Fold 1/3rd of the egg whites into the egg yolk mix until just combine to loosen the mix.
  8. Add the remaining egg whites and fold until just combine.
  9. Pour mix into the tin, even the top of the mix with the back of a spoon and bake for 12 minutes or until the cake springs back when touched.
  10. Invert the hot cooked cake onto a piece of baking paper and cut off all 4 sides of the cakes crusts.
  11. Roll the cake with the paper up into a log shape. The paper should be on top of the cake guiding the rolling. Leave for 5 mins to cool in the rolled shape.
  12. Following unroll the cake and reroll without the paper, leave until the cake is fully cooled.
  13. Place the curd ingredients into a saucepan and beat with a hand whisk on a low heat until the mix is well combine and thickened. Leave side to cool.
  14. To assemble the roulade unroll the cake.
  15. Spread the whole cake with the curd and grate OR finely diced the almonds over the curd (whichever you prefer. I personally like the diced almonds crunch).
  16. Place a sheet of plastic wrap onto your bench and again, on top of the plastic wrap, roll the cake into a log shape following the roll shape you created earlier.
  17. Place the plastic wrap around the outside of the roulade to seal the cake and into the fridge for 3 hours to set.
  18. Remove the plastic wrap and cut the roulade into thick wheel shapes. Serve with a generous serving of whipped cream or vanilla ice-cream on top of the cake with the swirl pattern facing up, enjoy!

 

NOTE: I melted white chocolate with a little cream to create a white chocolate ganache that I drizzled over the completed cake just prior serving for some extra decoration.

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Lemon Almond and Lavender Roulade recipe

Step 5

Lemon Almond and Lavender Roulade recipe

Step 6

Lemon Almond and Lavender Roulade recipe

Step 10

Lemon Almond and Lavender Roulade recipe

Step 11

Lemon Almond and Lavender Roulade recipe

Step 11

Lemon Almond and Lavender Roulade recipe

Step 13

Lemon Almond and Lavender Roulade recipe
 Step 15

 

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