Sweet Tooth Experiments

Tag Archives: honey

Honey and Almond Brittle Cake

Posted on Posted in Cakes .

Honey and Almond Brittle Cake

Honey and Almond Brittle Cake recipe

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:

  1. Heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Using an electric mixer, beat the butter, sugar, honey and essence until light and fluffy.
  3. Add the eggs and yolk one at a time, beating in between each addition.
  4. In a bowl sieve the flour, almond meal and salt, stir to combine.
  5. Add half the flour mixture to the butter mix and beat until just combined.
  6. Add the buttermilk and beat until just combine.
  7. Add the remaining flour mix and beating on low until just combined
  8. Pour the mix into the cake tin and bake for 60 minutes or until a skewer in the center comes out clean.
  9. Let the cake cool on a cooling rack.
  10. To make the almond brittle chop up the almonds into small pieces.
  11. Place a sheet of baking paper onto a tray.
  12. Place the sugar and water into a pan and heat on high, stirring until the sugar is dissolved.
  13. Place a candy thermometer into the mix and allow to heat to 125c degrees and it just starts to golden.
  14. Add the almonds and stir to cover.
  15. Pour onto the baking paper to set.
  16. 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.
  17. Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky.
  18. Place the set almond brittle into a food processor on low and blitz until the pieces are small.
  19. Place ¾ of the brittle into the icing and stir to combine, place in the fridge to set.
  20. Cut the cake into 3 even horizontal layers and place the bottom layer onto a plate.
  21. Top the layer with 1/4 of the icing.
  22. Add the 2nd layer and 1/4 of the icing.
  23. Add the 3rd layer and top with icing as well as spread onto the sides of the cake.
  24. Sprinkle with the remaining brittle on top.

 

Lemon, Thyme and Zucchini Layer Cake recipe

Step 2

Honey and Almond Brittle Cupcakes recipe

Step 7

Honey and Almond Brittle Cupcakes recipe

Step 15

Lemon, Thyme and Zucchini Layer Cake recipe

Step 16

Almond Honey Brittle Cupcakes recipe

Step 19

Honey and Almond Brittle Cake recipe

Step 21

 

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

 

 

Email, RSS Follow
Print

Ricotta Doughnuts with Orange Syrup

Posted on Posted in Doughnuts .

Ricotta Doughnuts with Orange Syrup

Ricotta doughnuts with orange syrup recipe

There are so many varying doughnut recipes that exist, with different methods and flavor combinations, to be honest the list is endless.

However after come recent doughnut making experimenting I made one doughnut in which I think is the most fluffy and soft doughnut I have ever eaten.

The secret? All I did was made a very simple and quick batter that was made predominately of ricotta cheese.

The cheese created the fluffy melt in your mouth texture that is easy to shape and crisps up like a perfect doughnut.

The zest in the batter provides a lovely citrus flavor without overpowering, while the syrup adds extra punch to the doughnuts flavors that delivers sweet luscious excellence.

 

Ingredients:

  • 270g ricotta
  • 2 eggs
  • 20ml milk
  • 50g sugar
  • 1 + 1/4 orange’s zest
  • 1 tsn lemon zest
  • 50g flour
  • 2 tbsn baking powder

Syrup:

  • 60g sugar
  • 40ml water
  • 100ml orange juice
  • 1 tbsn honey

Extra:

  • Vegetable oil to fry
  • Sugar to dust

 

Method:

  1. Place the ricotta, eggs, milk, sugar and zests into a bowl and using a hand whisk beat until smooth.
  2. Add in the flour and baking powder and beat until just combine.
  3. Fill a saucepan with vegetable oil and place a small amount of batter into the oil on a high heat.
  4. Once the batter starts to fry remove and turn down the temperature to medium.
  5. Using 2 tablespoons scoop up the batter and shape into a ball, following with dropping into the oil.
  6. Allow to fry for 2 minutes or until the doughnut is golden brown, turn the doughnut and allow to cook for a few more second and then transfer onto a plate lined with absorbent paper towel.
  7. Repeat until all batter has gone.
  8. Place the doughnuts into a bowl and sprinkle with the extra sugar, top with a plate and shake the bowl to allow for full sugar coverage.
  9. Transfer onto a clean plate.
  10. Make the syrup by placing all the ingredients into a saucepan on a high heat and stir until sugar is dissolved.
  11. Turn heat to medium and stir until the mix resembles a syrup consistency, place into a clean jug.
  12. Serve doughnuts with vanilla ice cream, drizzle doughnut with the syrup and enjoy.

 

 

Ricotta doughnuts with orange syrup recipe

Step 1

Ricotta doughnuts with orange syrup recipe

Step 2

Ricotta doughnuts with orange syrup recipe

Step 5

Ricotta doughnuts with orange syrup recipe

Step 5

Ricotta doughnuts with orange syrup recipe

Step 6

Ricotta doughnuts with orange syrup recipe

Step 6

Ricotta doughnuts with orange syrup recipe

Step 8

Ricotta doughnuts with orange syrup recipe

Step 11

 

 

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

 

Email, RSS Follow
Print

Honey Nougat Crackle Cheesecake

Posted on Posted in Cakes .

Honey Nougat Crackle Cheesecake

Honey Nougat Crackle Cheesecake recipe

Being a massive fan of Summer Rolls and Honey Nougat Chocolate Bars I decided I wanted to bake a dessert that would turned these bars into a luscious cake.

Honey, nougat, vanilla, peanuts and coconut are all ingredients that would work fabulously with a creamy textured cake, thus cheesecake it is.

Both bars are covered with chocolate so to replicate this layer I opted to use the chocolate as the base to hold the cheesecake together. As cheesecake is creamy and missing crunch I decided on using rice bubbles for a chocolate crackle base.

A very simple no bake cheesecake that replicates the chocolate bars flavours wonderfully.

Deliciously tasty.

Honey Nougat Crackle Cheesecake recipe

 

Ingredients:

Base:

  • 100g rice bubbles
  • 40g desiccated coconut
  • 200g chocolate, melted

Filling:

  • 500g cream cheese, at room temperature
  • 160ml honey
  • 1 tsn vanilla essence
  • 45g peanuts, chopped
  • 70g desiccated coconut
  • 2 tsn gelatin
  • 40ml water
  • 110g thickened cream
  • 2 summer roll chocolate bars, chopped
  • 2 honey nougat chocolate bars, chopped

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the rice bubbles and coconut into a bowl.
  3. Add the melted chocolate and stir until well combine and all rice bubbles are covered.
  4. Press 1/3rd of the crackle mix on the bottom of the cake base and the remaining up the sides of the cake tin by pressing into the tin with damp hands.
  5. Place the tin in the fridge to set.
  6. Meanwhile, to make the filling place the cream cheese, honey and vanilla into a bowl and whip until creamy and smooth with electric beaters.
  7. Boil the water and add in the gelatin, stir until dissolved and no lumps.
  8. Add the peanuts and coconut to the cheese mix and beat for 1 minute.
  9. Add the cream and gelatin mix and beat for 1 minute.
  10. Finely chop up the chocolate bars and add to the mix, beat for 1 minute.
  11. Pour the mixture into the prepared cake tin and leave in the fridge to set for 5 hours.
  12. Remove the cake from the tin and top with grated chocolate, extra peanuts and drizzles of honey.

 

Honey Nougat Crackle Cheesecake recipe
Step 3
Honey Nougat Crackle Cheesecake recipe

Step 8

Honey Nougat Crackle Cheesecake recipe

Step 10

Honey Nougat Crackle Cheesecake recipe

Step 10

Honey Nougat Crackle Cheesecake recipe

Step 11

Honey Nougat Crackle Cheesecake recipe

Step 12

 

 

 

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

Email, RSS Follow
Print

Cinnamon Apple and Burnt Honey Semolina Pudding

Posted on Posted in Pudding .

Cinnamon Apple and Burnt Honey Semolina Pudding

Cinnamon Apple and Burnt Honey Semolina Pudding

This recipe is a mix between a rice pudding and porridge that can be eaten as a satisfying breakfast or a quick and easy dessert.

I eat porridge for breakfast quite frequently and also enjoy a sweet coconut rice pudding for dessert.

To my porridge I like to experiment by replacing the oats with similar ingredients such as chia seeds, sago or quinoa flakes. To take my experimenting to the next level I decided to use semolina instead of the oats in porridge or the rice in rice pudding.

For the flavouring I opted for apple and cinnamon – an oldie but a goodie.

After playing around with the recipe I decided that caramelized apple slices on top of the pudding and beautiful vanilla & cinnamon cooked into the semolina delivered the best taste result.

To add more depth I topped the pudding with a burnt honey sauce and roasted nuts for the satisfying crunch texture.

If you’re after a delightful creamy and moreish breakfast option or a sweet way to finish a meal this recipe will have you covered.

Why this recipe makes the website – the result I ended up with blew my expectations. I could but the spoon down!

 

Ingredients:

Pudding:

  • 600ml milk
  • 60g sugar
  • 1 tsn cinnamon
  • 1 tsn vanilla essence
  • 70g semolina
  • 15g butter

Apples:

  • 2 apples
  • 40g butter
  • 2 tbsn maple syrup
  • ½ tsn cinnamon

Extra:

  • 80g honey
  • 40g water
  • 80g mixed almond/hazelnut/brazil/macadamia nuts

 

Method:

  1. Place the milk, sugar, cinnamon and vanilla into a saucepan on a high heat.
  2. Whisk the mix until it boils.
  3. Add in the semolina and butter, stir and reduce the heat down to simmer.
  4. Whisk continuously until the milk is soaked up by the semolina and the mix thickens (about 15 minutes).
  5. Remove off heat and divide the mix up between 4 bowls.
  6. Peel the apples and thick julienne cut them.
  7. Place the apple in a saucepan on high heat along with the 40g butter, maple syrup and ½ tsn cinnamon.
  8. Stir with a spoon until the apples caramelize and are slightly soft.
  9. Spoon the apples over the semolina pudding.
  10. Place the honey a saucepan on high heat for 1 minute or until it darkens in colour.
  11. Add the 40g water and stir until the mix slightly reduces and is syrupy in consistency.
  12. Spoon the honey over the pudding.
  13. Top with finely diced nuts and enjoy.

 

Cinnamon Apple and Burnt Honey Semolina Pudding

Step 3

Cinnamon Apple and Burnt Honey Semolina Pudding

Step 4

Cinnamon Apple and Burnt Honey Semolina Pudding

Step 5

Cinnamon Apple and Burnt Honey Semolina Pudding

Step 8

 

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

Email, RSS Follow
Print

Yoghurt Panna Cotta with Honey Figs Syrup

Posted on Posted in Panna Cotta .

Yoghurt Panna Cotta with Honey Figs Syrup

Yoghurt Panna Cotta with Honey Figs Syrup recipe

I recently went through a phase where I wanted to make ‘healthy’ desserts, but without using super expensive ingredients or ingredients that are difficult to find.

On top of this I didn’t want them to be too hard to make, I wanted to make the recipe easy for anyone to pick up and master. Additionally, I wanted people to be able to zip into Coles for ingredients and make a simply tasty and not KJ (calorie) heavy dessert.

This Panna Cotta recipe uses low fat yoghurt and milk instead of fattening cream and honey to add some extra sweetness.

The figs provide some beautiful flavor and sweetness (especially being soaked in honey).

 

Ingredients:

Panna Cotta:

  • 120ml low fat milk
  • 2 tsn honey
  • 2 tsn vanilla essence
  • 2 + ¼ tsn gelatine
  • 480ml low fat vanilla yoghurt

Syrup:

  • 120ml honey
  • 200ml water
  • 320g figs (around 5 figs)

 

Method:

  1. Spray 4 x 250ml cup ramekins with oil spray.
  2. Place the milk, honey and vanilla essence in a bowl and heat in the microwave until boiling, stir to combine.
  3. Add the gelatine and beat until smooth with no lumps.
  4. Add the yoghurt and whisk to combine.
  5. Pour the mix evenly between the 4 ramekins and place in the fridge to set for 4 hours.
  6. Meanwhile, make the figs cut up the figs into 6 pieces vertically and place in a saucepan.
  7. Add the honey and water to the saucepan and heat on high on the stove.
  8. Stir constantly until the figs are soft and a syrup has formed (will take around 5 minutes on high/medium heat).
  9. Place the syrup and figs into a bowl and leave aside to cool completely.
  10. Once the Panna Cotta has set turn out onto a plate and top with the cooled figs and cooled syrup. Serve.

 

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 4

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 8

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 10

 

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

 

Email, RSS Follow
Print

Traditional Panforte

Posted on Posted in Italy .

Traditional Panforte

Panforte recipe
 

A traditional Italian dessert that goes back to the 13th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

 

Ingredients:

  • 100g hazelnuts
  • 100g almonds
  • 150g candied citrus zest (or glace zest)
  • 60g dried figs
  • 60g glace cherries
  • ¼ tsn black pepper
  • ¼ tsn ground cloves
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • 100g flour
  • ¼ tsn salt
  • 2 tbsn cocoa powder
  • 100g dark chocolate
  • 135g sugar
  • 180ml honey

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
  3. Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
  4. Rub the hazelnuts in the towel to remove the skin.
  5. Coarsely chop up the nuts.
  6. Chop up the dried figs and glace cherries.
  7. Turn the oven down to 150c degrees.
  8. Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
  9. Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
  10. Combine the chocolate to the nut mix.
  11. Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
  12. Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
  13. Spoon mixture into the tin and spread evenly with back of a wet spoon.
  14. Dampen your hands and press mixture firmly and evenly to compact as much as possible.
  15. Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
  16. Cool panforte completely in the cake tin on a cooling rack.
  17. Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

 

Panforte recipe

Step 8

Panforte recipe

Step 11

Panforte recipe

Step 12

Panforte recipe

Step 17

 

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

Email, RSS Follow
Print

Jasmine Honey-Lemon Bombe Alaska

Posted on Posted in Cakes .

Jasmine Honey-Lemon Bombe Alaska

Jasmine Honey-Lemon Bombe Alaska recipe
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.

Jasmine Honey-Lemon Bombe Alaska recipe

 

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:

  1. Using oil spray cover 6 large muffin tin holes 8cm in radius.
  2. Layer each hole with 2 sheets of cling wrap, ensuring the holes are well covered and there is overlap.
  3. 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.
  4. Place the mix into the food processor and blitz until almost smooth.
  5. Add the ice-cream and blitz until the ice-cream is smooth and the flowers are evenly distributed through the ice-cream.
  6. Place the honey in the microwave for 30 seconds to thin out then pour into the ice-cream mix until well combine.
  7. Pour the ice-cream in the holes and tap the tin to remove air bubbles, place in the freezer.
  8. Meanwhile preheat oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  9. Beat the eggs in a bowl with electric beaters until thick and creamy.
  10. Add the sugar slowly while beating until the sugar dissolves.
  11. Triple sift the flours into the egg mix and fold until just combine.
  12. Add the butter to the boiling water and stir to combine.
  13. Add the lemon zest and stir.
  14. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  15. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  16. Allow the cake to cool in the cake tin and turn out on a cutting board.
  17. Using an 8 cm cutter cut our 6 circles the same size as the muffin tins.
  18. Place the cake circle over the top of the ice-cream and lightly push with your fingertips.
  19. Place the tin back in the freezer for 3 hours to set.
  20. Beat the eggwhites with electric beaters until soft peaks form.
  21. 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.
  22. Turn the cakes with the ice-cream out onto plates.
  23. Cover the ice-cream with the meringue mix, ensuring complete coverage.
  24. Using a blow torch slightly brown the meringue.
  25. Enjoy!

 

 

Jasmine Honey-Lemon Bombe Alaska recipe

Step 2

Jasmine Honey-Lemon Bombe Alaska recipe

Step 5

Jasmine Honey-Lemon Bombe Alaska recipe

Step 15

Jasmine Honey-Lemon Bombe Alaska recipe
Steop 16
Jasmine Honey-Lemon Bombe Alaska recipe

Step 17

Jasmine Honey-Lemon Bombe Alaska recipe

Step 17

Jasmine Honey-Lemon Bombe Alaska recipe

Step 18

Jasmine Honey-Lemon Bombe Alaska recipe

Step 21

Jasmine Honey-Lemon Bombe Alaska recipe

Step 22

Jasmine Honey-Lemon Bombe Alaska recipe

Step 23

Jasmine Honey-Lemon Bombe Alaska recipe

Step 24

Jasmine Honey-Lemon Bombe Alaska recipe
 
Jasmine Honey-Lemon Bombe Alaska recipe

 

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

Email, RSS Follow
Print