lime

Watermelon Daiquiri Cake with Ermine Frosting

Posted on July 1, 2017 Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

Ermine frosting has recently peaked my interest. Also known as Butter Roux frosting, this old fashion icing was commonly used in the 19th century as a staple icing (these days we would opt for cream cheese frosting over ermine).

Therefore I started experimenting with cakes that I thought would be a great basis for this frosting to be featured in.

Being a Sunday morning and having cocktails the night before I took inspiration from a few of my favs.

Out of this my days experimenting the watermelon daiquiri cake was born. To really connect the icing with the cake I replaced some of the milk with rum to make the daiquiri shine.

The outcome, a lovely luscious lime cake with a beautifully moreish watermelon syrup topped with rum inspired ermine.

Ingredients:

Cake:

90g butter, room temperature
1/2 tsn vanilla essence
2 tsn lime zest
1 tsn orange zest
110g caster sugar
2 eggs
150g self-raising flour
20ml milk
30ml lime juice

Watermelon syrup:

900g watermelon flesh
80g sugar

Frosting:

15g flour
70ml milk
30ml rum
90g butter
100g sugar

Method:

Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
Place the butter, vanilla, zest and sugar in a bowl and beat with electric beaters for 2 minutes or until this mix is light and fluffy.
Add the eggs one at a time, beating in between each addition until well combine.
Add the flour, milk and juice and beat on low until just combine.
Pour the mix into the cake tins evenly and bake for 45 minutes or until a skewer inserted into the cakes comes out clean, leave aside in the tin.
Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
Pass the watermelon juice through a sieve and place into a saucepan.
Place the saucepan on a medium heat and simmer until it reduces to 220ml.
Add the 80g of sugar to the watermelon syrup and cook on a high heat until the mix resembles a syrupy consistency (180ml in total).
Poke holes in the cooled cakes with a skewer then pour the syrup over the top of the cakes evenly, leave aside for 1 hour for the syrup to soak through the cakes.
Meanwhile make the icing by placing the flour, milk and rum in a saucepan and whisk with a hand whisk on a medium heat until a thick paste forms, take off the heat and leave aside until cooled.
Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
Add the rum flour mix to the butter mix and beat until creamy and well combine.
To assemble the cake, place one layer of cake onto a plate, syrup side up.
Top with half of the icing, top with the second cake layer syrup side up.
Finish with the remaining icing and some pieces of fresh watermelon.
Enjoy.


Step 6

Step 7


Step 9

Watermelon Daiquiri Cake with Ermine Frosting

Step 10


Step 11

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

Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on May 27, 2017 Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

Ingredients:

Cake:

145g sugar
160g rice flour
1 tsn vanilla essence
240g cantaloupe flesh, diced
60g honey
½ tsn ground ginger
1/8 salt
1 tsn lemon and lime zest

Syrup:

120g cantaloupe flesh, diced
20ml honey
½ tsn lime and lemon zest
1/8 tsn ground ginger
30ml water
50g palm sugar

Method:

Spray 4 x 200ml cake moulds with oil spray.
Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
Pour the cake batter into the 4 ramekin moulds, 150ml in each.
Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
Pass the syrup through a sieve and leave aside to cool.
Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

Step 3

Step 4

Step 8

Step 10

Step 11

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

Sticky Coconut Malibu Lime Mini cakes

Posted on May 13, 2017 Posted in Cakes .

Sticky Coconut Malibu Lime Mini cakes

So you may have noticed this recipe is not really unusual like my usual recipes. Coconut, Lime and Rum are all tropical flavors that make sense together.

Why this recipe makes it to my website is because it’s the first time I have made a recipe with Malibu that has really excited me. Yes I bake with alcoholic liquors quite often, especially rum, however Malibu is not a common baking liquor. Also, and most importantly this recipe is so extremely amazing and exceeded my expectations so much I just had to share it.

I’m very much a chocoholic, but this recipe had me opting for these mini cakes over a chocolate cake!

Ingredients:

Batter:

125g butter
200g white sugar
3 eggs
2 tsn rum essence
90g desiccated coconut
100g plain flour
1 tsn baking powder
85g coconut cream
1 tbsn lime zest

Syrup:

125g sugar
110ml lime juice
55ml Malibu liquor
145ml water

Extra:

20g desiccated coconut
36 raspberries or half a pomegranate
12 mint leaves (optional)

Method:

Preheat the oven to 160c degrees and place 12 cupcake patties into a 12 capacity cupcake tin.
Using electric beaters whisk the butter and sugar until light and fluffy.
Add the eggs one at a time, beating in between each addition.
Add the rum essence and beat.
Add the coconut to the mix and beat.
Add the flour and baking powder through the sieve.
Add the coconut cream and lime zest, stir until combine.
Oil the cupcake patties with oil spray and pour the mix into the cases.
Bake in the oven for 25 minutes or until a skewer inserted into the center of a cake comes out clean.
Place the cakes onto a cooling rack to cool.
To make the syrup place the ingredients into a saucepan and bring to the boil.
Bring the temperature down to medium and allow to cook until the mix thickens to a syrup consistency.
Pour the syrup evenly over the cakes.
Place the coconut onto a tray and in the oven until slightly browned.
Sprinkle the coconut on the top of the cakes.
Top with 1 mint leave (optional) and 3 raspberries OR 4-5 pomegranate seeds per cake.


Step 8


Step 9
Step 12


Step 16

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

Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on July 30, 2016 Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

4 eggwhites
160g sugar
1 + ½ tsn coconut essence
180g flour
2 tsn lime zest

Ice-Cream:

2 avocados (300g)
1 tbsn lime juice
240g sweetened condensed milk
90g coconut milk
1 tsn coconut essence

Method:

Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
Pour the mix into the tin and Bake for 10 minutes.
Invert onto a cooling rack and leady aside until cooled.
Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm pieces.
Trim the first cake piece to fit snug into the base of the cake tin and place in.
Spoon the ice-cream mix ontop of the cake layer.
Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
Top with some dusted icing sugar and serve.


Step 3


Step 4


Step 5


Step 7

Step 8


Step 9
Step 10


Step 11

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

Pineapple Lime and Coconut Tapioca Pudding

Posted on May 15, 2016 Posted in Pudding .

Pineapple Lime and Coconut Tapioca Pudding

I have done quite a few experiments with tapioca/sago with a varying range of results. To be completely honest 90% of the time the end result is disappointing, bland and needs more sweetness.

This recipe’s success was a major surprise. The flavors of coconut, lime, ginger and pineapple all make perfect sense to be combine into a lovely treat, though it’s the caramel sauce made with coconut milk and a slight tang of lime juice that really steals the show. This little addition brings the recipe to a new level and makes the dessert so moreish.

Ingredients:

400g coconut cream
625ml coconut milk
40g white sugar
100g tapioca pearls
110g brown sugar
300g pineapple
1+ ½ tsn ground ginger
4 tsn lime juice
30g desiccated/shaved coconut, toasted

Method:

Place the coconut milk, 200ml coconut cream and white sugar into a saucepan and stir on a high heat until the sugar is dissolved and the mix is boiling.
Add the tapioca and bring the recipe down to a simmer and cook for 25 minutes stirring frequently until mix thickens and the pearls are transparent with a white dot in the center.
Pour the mix into a bowl and leave aside to cool.
Meanwhile to make the sauce place the remaining 200ml of the coconut cream and the brown sugar into a saucepan and stir on a high heat until well combine and the sugar is dissolved.
Add the pieced pineapple, the ground ginger and the lime juice and stir for 3 minutes or until the mix thickens to a caramel consistency.
Take the saucepan off the heat and leave aside to cool.
Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
Spoon the tapioca mix into the 6 ramekins evenly.
Top with the remaining sauce and pineapple.
Sprinkle with the toasted coconut.
Place in the fridge for 1 hour to set completely.

Notes:

I have topped with some pomegranate for some extra colour.

Pineapple Lime and Coconut Tapioca Pudding

Step 2


Step 4


Step 5


Step 8


Step 11

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

Tropical Summer Fudge Slice

Posted on March 7, 2016 Posted in Slice .

Tropical Summer Fudge Slice

This slice was originally planned to be a summer fudge, that incorporated zesty lime, lemon, pineapple and kiwi that would be off-set slightly by the mellow flavored cantaloupe.

My experiment failed (way too much liquid to solid ratio), however it produced a really unique flavour hit that I had to take advantage of.

Therefore after a scan of my cupboard and a brainstorm of what I could turn this soft fudge into I decided to create a slice.

Add a solid base and some stabilizing elements in the mix and boom a really uniquely flavored, well set and textured slice in a flash.

I do realize Summer concluded 7 days ago, but some Summer fruits are still delicious and juicy sweet.

Ingredients:

Base:

160g sweet plain biscuits (I have used Nice)
40g butter

Filling:

180ml condensed milk
150g sugar
120g butter
1 tbsn lemon
1 tbsn lime
220g white chocolate
50g kiwi fruit
60g pineapple
100g cantaloupe
140g flour

Method:

Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
Add the melted butter to the biscuit mix and stir to combine.
Line a 20cm x 20cm slice tin with baking paper.
Pour the biscuit mix into the tin and flatten with the back of a spoon until the mix is compressed and firm, place in the fridge to set.
Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
Pass the puree through a sieve and stir into the chocolate mix to combine.
Add the flour and stir until well combine.
Spoon mix into the tin on top of the biscuit base.
Place the slice in the oven and bake for 45 minutes or until the top of the slice is golden brown and the middle is hard on touch.
Set aside to cool in the tin.
Once cooled place in the fridge overnight to set completely then cut and serve.

Note:

You will need 1 kiwi fruit, a small can of pineapple pieces and a cantaloupe for this recipe.

Step 4

Step 12

Step 14

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

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

Step 2

Step 5

Step 7

Step 10

Step 11

Step 12

Step 14

Step 15

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

Coconut Lime Black Rice Cake with Raspberries

Posted on July 27, 2015 Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

Ingredients:

Cake:

1 cup black rice
3 cups water
6 star anise
3 tsn cinnamon
2 tbsn lime juice
1/4 tsn ground ginger
2 lime peels
150g brown sugar
2 eggs
1 + ½ tbsn corn flour

Syrup:

375ml coconut milk
½ tbsn corn flour
90g brown sugar
1 tbsn lime juice
1 tbsn mint leaves

Topping:

90g raspberries
½ tbsn lime zest
15g desiccated coconut

Method:

Place the rice in water overnight to soak.
Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
Add the sugar and stir for a further minute.
Allow mix to cool slightly then stir through the flour and eggs.
Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
Place the pan aside to cool slightly.
Place the cake back into the cake tin and top with the syrup.
Leave aside for 1 hour for the cake to soak up the syrup.
Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

Step 5

Step 7

Step 8

Step 13

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

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on July 21, 2015 Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Ingredients:

2 tsn flour
½ tsn bi carb of soda
1 tsn cream of tartar
130g corn flour
4 eggs
175g Strawberry Nesquik
1 + 1/2 tsn strawberry essence

Cream:

300ml thickened cream
4 tbsn icing sugar
1 + ½ tbsn white rum

Lime Curd:

2 egg yolks
2 eggs
14og sugar
80ml lime juice
100g butter

Ganache:

20ml thickened cream
30g white chocolate
1 tbsn strawberry Nesquik
2 tsn Strawberry essence

Method:

Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
Add the essence and beat for 1 more minute.
Turn the beaters on low and add the flour mix and beat for 1 minute.
Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
Remove the tins from the oven and leave for 10 minutes in the tins.
Turn the cakes onto a cooling rack and leave until cold.
To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
Whisk in the rum until just combine.
To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
Leave aside to cool completely.
To assemble spoon the curd evenly on the top of 2 cakes.
Spoon the cream evenly on the top of the curd.
Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
To make the ganache place the cream in the microwave until boiling.
Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
Stir until glossy and thick.
Drizzle the chocolate ganache over the top of the cake and serve.

Step 4

Step 8

Step 10

Step 11

Step 13

Step 15

Step 19

Step 20

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

Lychee Coconut and Lime Yoghurt Sorbet

Posted on March 30, 2015 Posted in Ice-cream & Sorbet .

Lychee Coconut and Lime Yoghurt Sorbet

This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

450g lychees
110g coconut milk
95g sugar
250g natural yoghurt
25g desiccated coconut
15ml lime juice
2 + ½ tsn lime zest

Method:

Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.
Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.
Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.
Pour the lychee mix into the yoghurt mix and stir until combine.
Place the mix into the food processor again and blitz for 1 minute.
Pour the mix into an ice-ream machine and churn accordingly.
Place the mix into a container in the fridge until your ready to serve.

Notes:

If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.
I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

Step 1

Step 2

Step 5

Step 6

Step 7

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

Sweet Tooth Experiments

Tag Archives: lime

Watermelon Daiquiri Cake with Ermine Frosting

Steamed Rice Ginger Citrus Cantaloupe Pudding

Sticky Coconut Malibu Lime Mini cakes

Coconut Lime Avocado Ice-Cream Sandwich Cake

Pineapple Lime and Coconut Tapioca Pudding

Tropical Summer Fudge Slice

Frozen Ginger Gin and Citrus Cake

Coconut Lime Black Rice Cake with Raspberries

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Lychee Coconut and Lime Yoghurt Sorbet