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Pandan Lemon Vanilla and Coconut Cake

Posted on Posted in Cakes .

 Pandan Lemon Vanilla and Coconut Cake

Pandan Lemon Vanilla and Coconut Cake

A friend challenged me with baking with Pandan. Sounds simple…trialling the ingredient with a range of flavour combos and deciding on one (if any) that taste amazing…but it wasn’t as simple as that. After trialling combos and experimenting with the quantity of the ingredients I landed on Pandan, lemon (zest and juice), vanilla and 2 types of coconut (milk for richness and desiccated for texture).

Then came the hard part, slices, lamingtons and macarons were produced. The lamingtons were too dense, macarons too sweet and the slice too boring. The following week I experimented again with a cake and cupcakes. The cake turned out moist, rich and delicious in flavour. It may have taken 2 weekends, but I believe I conquered Pandan baking!

Pandan Lemon Vanilla and Coconut Cake

 

Ingredients:

  • 40g desiccated coconut, toasted
  • 300ml coconut milk
  • 2 tsn vanilla essence
  • 1/2 tsn coconut essence
  • 190g butter
  • 1225g brown sugar
  • 3 eggs
  • 225 cups self raising flour
  • 1/4 tsn salt
  • 1 tsn lemon zest

Filling:

  • 100g coconut oil
  • 150g butter
  • 150g icing sugar
  • 1 + 1/2 tsn pandan syrup
  • 1 tsn vanilla essence
  • 1 + 1/2 tsn lemon zest

Icing:

  • 180g icing sugar
  • 120g butter
  • 1 tsp vanilla essence
  • 1 tsn lemon zest
  • 1 tbsp lemon juice

Extra:

  • Desiccated coconut, toasted

 

Method:

  1. Preheat oven to 160c. Line a 25cm base cake tin with baking paper.
  2. Combine the desiccated coconut, milk and essence in a bowl. Mix and leave for an hour to soak together.
  3. Beat butter and sugar until creamy and pale.
  4. Add eggs, one at a time beating in between each addition.
  5. Beat the flour and coconut mix into the butter mix for 10 seconds on low or until just combined.
  6. Pour batter into the cake tin and bake for 50 minutes, or until skewer inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then invert onto a cooling rack.
  8. Make the filling by microwaving the coconut oil in a bowl until just melted.
  9. Add the remaining filling ingredients and beat with electric beaters until creamy, pale and glossy.
  10. Make the icing by beating all the ingredient for 5 minutes or until light and fluffy.
  11. Cut the cake into 2 layers and place the filling in between the 2 layers of cake.
  12. Coat the top and sides of the cake with the icing.
  13. Finish with the extra desiccated coconut by sprinkling on the top of the cake and sides.

 

Notes:

  • The soaking is not essential, however does add to the texture and richness of the coconut in the cake.
Pandan Lemon Vanilla and Coconut Cake

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Jamaican Black Gingerbread Frosted Cake

Posted on Posted in Cakes, Jamaican, Traditional .

Jamaican Black Gingerbread Frosted Cake

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.

Jamaican Black Gingerbread Frosted Cake

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:

  1. Preheat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Place the butter, water, treacle, golden syrup and the sugar in a saucepan on a medium heat.
  3. Stir continuously until the mix is well combine, butter is melted and sugar dissolved.
  4. Take the pan off the stove and leave to cool.
  5. Sieve the flour, salt and spices into a bowl.
  6. Stir the dry mix until well combined.
  7. Add the eggs to the butter mix, one at a time beating with electric beaters in each addition.
  8. Add the milk and grated ginger and beat until combine.
  9. Add the dry mix to the egg mix and fold with a spatula until just combine.
  10. Pour the batter into the prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  11. Leave the cake in the tin for 5 minutes then invert onto a cooling rack until cool.
  12. 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.
  13. Remove off the heat and leave aside to cool.
  14. 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.
  15. Then the cake is cooled cut horizontally into 3 layers.
  16. Place the layers on the bench and brush each on the cut side up with the ginger syrup.
  17. Place the bottom layer cut side up on a plate, top with ¼ of the cream.
  18. Place the 2nd layer syrup side up on top of the cream and top with another ¼ of the cream.
  19. Place the remaining cake layer cut side down onto the cream.
  20. With the remaining cream spread on the top and sides of the cake generously.
  21. Sprinkle the coconut flakes on the top and sides of the cake to decorate.
  22.  To finish you can decorate with a drizzle of extra treacle and serve.

 

Jamaican Black Gingerbread Frosted Cake
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Vegan Black Bean and Chocolate Cake with Avocado Frosting

Posted on Posted in Cakes .

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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I have a friend who is converting from a vegetarian to a vegan and she is heavily interested in vegan cooking.

After a few conversations around vegan food and deciding we would spend a day experimenting I got excited to have my own baking experiment and make her a cake.

I do actually have a vegan cake on my blog that I have previously created (see Vegan Chocolate Cake), a nut dense cake, however I wanted to make a cost effective and easy recipe for anyone to be able to make.

To add my unusual spin on things I ended up basing the cake on black beans to ensure a sturdy and moist cake, used seeds to mimic eggs and avocado to substitute cream.

The outcome is a healthy vegan friendly moreish cake that was gone in minutes of hitting the table.

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Ingredients:

  • 15g flaxseed
  • 3 tbsn water
  • 140g cooked black beans
  • 70ml water
  • 125g sugar
  • 70ml canola oil
  • 90g plain flour
  • 45g cocoa powder
  • 2 tsn baking powder
  • ½ tsn bicarbonate of soda

Frosting:

  • 40g maple syrup
  • 1 avocado
  • 20g cocoa powder

 

Method:

  1. Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
  2. Add the 3 tbsn of water and stir. Leave aside to gel.
  3. Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
  4. Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
  5. Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
  6. Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
  7. Using a hand whisk beat until the mix is combine and silky.
  8. Pour the mix into the cake tin and flatten the top with the back of a spoon and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Place the cake on a cooling rack until cold.
  10. To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
  11. Cut the cooled cake in half horizontally.
  12. Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
  13. Using the remaining frosting to ice the top and sides of the cake.

 

Note:

  • If you would like to make cupcakes instead of a cake you can pour the mix into cupcake patties and bake for 20 minutes or until a skewer inserted into the center comes out clean. You can then use a piping bag and star nozzle to pipe the icing.

 

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

 

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Lavender and Limoncello Mousse Cake

Posted on Posted in Cakes .

Lavender and Limoncello Mousse Cake

Lavender and Limoncello Mousse Cake recipe

For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.

I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.

To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).

After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.

To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.

As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.

The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.

A moreish and exquisite cake outcome.

 

Ingredients:

Cake:

  • 160g flour
  • 1 + ¼ tsn baking powder
  • ½ tsn baking soda
  • ½ tsn salt
  • 2 + 1/2 tsn ground lavender
  • 2 eggs
  • 120g sugar
  • 120ml vegetable oil
  • 60ml limoncello
  • 60ml buttermilk

Mousse:

  • 300g white chocolate
  • 470ml thickened cream
  • 45g icing sugar
  • 95ml limoncello
  • 1 tbsn lemon zest
  • 2 tbsn water
  • 1 tbsn gelatin

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the lavender into a mortar and pestle and ground into a powder texture.
  3. Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
  4. With electric beaters whisk the eggs and sugar until thick and creamy.
  5. Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
  6. Add the flour mix and beat until just combine.
  7. Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
  8. Turn the cake out of the tin onto a cooling rack.
  9. Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
  10. Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
  11. Add the limoncello and lemon zest to the cream mix and beat on low until combine.
  12. Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
  13. Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
  14. Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
  15. Pull the overhanging plastic wrap to the sides of the tin.
  16. Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
  17. To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
  18. Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
  19. Enjoy.

 

 

Lavender and Limoncello Mousse Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

Orange Blossom Polenta and Yoghurt Syrup Cake recipe
 
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:

  1. Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
  2. Turn the heat to high until the water is boiling then down to a gentle simmer.
  3. 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).
  4. 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.
  5. Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
  6. Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
  7. Add the honey and orange blossom water and beat until well combined.
  8. Add the flour, baking powder and beat until combine.
  9. Add the almond meal, polenta and eggs and beat until well combined.
  10. Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
  11. Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
  12. Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
  13. 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.
  14. Leave the cake aside for 15 minutes then invert onto a cooling rack.
  15. Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
  16. Place the slices on top of the cake.
  17. To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
  18. Pour the syrup over the cake and enjoy.

 

Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Red Wine Chocolate Cake

Posted on Posted in Cakes .

Red Wine Chocolate Cake

Red Wine Chocolate Cake

My last post featured the Chocolate Zucchini cake, which I would say was one of the most dense cakes I have ever made, however this cake I am about to introduce you to would be one of a few that is an exception.

Recently I have been drinking red wine a lot more than I usually do (I’m not really a wine or beer drinker, more a spirit with mixers).  Based on this new palate I seem to have I thought it could be fun to experiment with red wine in a cake (many cakes have liqueur’s so this isn’t that different..is it)?

From my posts thus far you can start to get the notion that I am a MASSIVE chocolate fan, where again this cake demonstrates this. I promise the next posts will be chocolate free for a bit of a change 🙂

For this Red Wine Chocolate Cake you will need:

Ingredients:

  • 1 + ¾ cups plain flour
  • ¾ cocoa powder
  • 2 tsn bicarbonate of soda
  • 1 tsn baking powder
  • 1 + ½ cups white sugar
  • 2 eggs
  • 1 cup milk
  • 1 cup + 20ml red wine
  • ½ cup butter
  • 1 tsn vanilla essence

Method:

  • Preheat oven to 180c and line a 25cm spring form cake tin with baking paper.
  • Add all the dry ingredients into a bowl via a sieve and stir to combine.
  • Then add all the wet ingredients and beat with an electric beater on medium for 2 minutes until the batter is smooth.
  • Pour batter into the cake tin and bake for 40 minutes or until the skewer comes out clean.
  • Cool the cake for 5 minutes in the tin then transfer to a wire cooling rack.

Notes:

  • This cake is awesome and the red wine is not over powering at all.
  • If you want to make cupcakes instead pour batter into cupcake patties and cook for 15 minutes.
  • I decorated my cake with chocolate cream cheese frosting that had red wine also incorporated into it.

Like this recipe? I recommend you also check out my Chocolate Zucchini Cake. Additionally please do subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Red Wine Chocolate Cupcakes

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Chocolate Zucchini Cake

Posted on Posted in Cakes .

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Now I know there are many many many chocolate and zucchini cake recipes out there (seriously, who would have though it), but this one is a winner.

It’s simple, easy and I dare you to bake a more dense cake!

Zucchini is one of my favourite veggies and the fact it generally takes on other ingredients flavours as appose to having its own strong flavour make me think this would be an interesting experiment to trial…

The outcome, this cake is great and tastes lovely, it also sticks with my desires to turn the ever-so-naughty chocolate baking treat into a healthier version.

So without further ado my Chocolate Zucchini Cake:

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsn vanilla essence
  • 1 tsn instant coffee
  • 2 cups plain flour
  • 1/2 cup cocoa powder
  • 1/2 tsn baking powder
  •  1 tsn bicarbonate of soda
  • 3 cups of grated zucchini that has had a good squeeze to remove excess liquid
  • 1 cup dark chocolate chips

Method

  • Preheat oven to 180 c.
  • Line or grease a 28cm spring form cake tin.
  • Beat together butter, sugar and eggs until the batter is pale. Following add the vanilla and coffee.
  • In another bowl sift the flour, soda, bicarb and cocoa. Stir in zucchini and choc chips.
  • Now lightly fold in wet mix unto the dry mix until combined.
  • Pour into tin and bake for about 50-60 minutes until a skewer comes out clean.
  • Cool in tin for 5 mins then transfer onto a cooling rack.

Now there are 3 ways I have made this cake and finished them to serve. These being:

  1. Top with mixed berries and dust with icing sugar and cream on the side
  2. Covered the cake in chocolate ganache (however defeats the ‘healthier’ statement); OR
  3. Make a cherry jam. For this all I did was bought a 680g jar of Morello cherries and added to this 1/2 cup white sugar and 1/2 cup of the cherry juice from the jar. I placed these into a pan on the stove and once boiled I added 2 tbs corn flour and whisked until thick. Once the cake was cooled I cut in half and spread the jam in the center and the top of the cake. Outcome OMG!

Things to note:

  • Without the jam or berries the cake can come off to be a little tiny bit ‘earthy’ tasting…not really noticeable but to a sweet tooth like mine the cake is not the sweetest around.
  • I made Cherry jam as I had the jar in the cupboard and LOVE cherries.
  • Lots of zucchini cake recipes don’t have the coffee however I think it intensifies the chocolate taste and you don’t notice it’s there.

Like this recipe? I recommend you also check out my Red Wine Chocolate Cake. Additionally please do subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

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