Sweet Tooth Experiments

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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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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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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Limoncello and Lime Zesty Citrus Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Citrus Spiked Simple Ice-Cream

Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.

With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.

Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!

 

Ingredients:

  • 250ml thickened  cream
  • 320g condensed milk
  • 120ml limoncello
  • 100ml lime juice
  • 2 lime zest

 

Method:

  1. Beat the cream with electric beaters until peaks form.
  2. Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
  3. Fold the cream into the milk mix until just combine.
  4. Spoon the mix into a container and place into the fridge to set overnight.
  5. Scoop and enjoy.
Citrus Spiked Simple Ice-Cream

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Citrus Spiked Simple Ice-Cream

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Limoncello and Lime Zesty Citrus Ice-Cream

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Coconut Lime and Peanut Bites

Posted on Posted in Truffles .

Coconut Lime and Peanut Bites

Coconut Lime and Peanut Bites

Coconut, lime and peanuts…when you say this combo to most people they envisage adding some soya sauce and chilli and ‘boom’ you have a homemade satay sauce!

So we know these flavors work together, who says that they need to only work together in a savoury sense. All 3 of these key ingredients are used in sweet dishes just as much as savoury.

I contemplated what format this sweet treat would work best in, a cake, slice, biscuits, flan, ice-cream, you name it. In the end I decided to play with a few options and ended up happiest with coconut lime and peanut balls.

These little treats are really moreish with a lovely lime tang, while the coconut adds a tropical undertone and the peanut butter brings it all together.

Ingredients:

  • 240g plain sweet biscuits
  • 45g desiccated coconut
  • 220g condensed milk
  • 4 tsn lime zest
  • 60g peanut butter
  • 1 tsn coconut essence
  • 40g peanuts

 

Method:

  1. Place the biscuits, coconut, milk, zest, peanut butter and essence in a food processor and blitz until a dough is formed.
  2. Roll the dough into 25g balls.
  3. Place the peanuts into the food processor until fine like breadcrumbs.
  4. Roll the balls into the peanuts then place in the fridge for 1 hour to set.

 

Coconut Lime and Peanut Bites recipe

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Coconut Lime and Peanut Bites

Coconut Lime and Peanut Bites recipe

 

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Melon Lime and Prosciutto Cupcakes

Posted on Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

Melon Lime and Prosciutto Cupcakes recipe

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as  an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Melon Lime and Prosciutto Cupcakes recipe

Ingredients:

Cake:

  • 55g prosciutto
  • 120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
  • 140g brown sugar
  • 160g cake flour
  • 1 + ¼ tsn baking powder
  • ½ tsn bicarbonate of soda
  • ½ tsn salt
  • 2 eggs
  • 2 tsn melon essence
  • ½ tsn lime zest
  • 120g butter

Icing:

  • 10ml watermelon reduction
  • 5ml milk
  • 160g icing sugar
  • 180g butter
  • 1  tsn lime zest
  • 1 + 1/2 tsn melon essence

 

Method:

  1. Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
  2. Once cooled finely dice the meat into small pieces.
  3. Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
  4. Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
  5. Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
  6. Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
  7. Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  8. Spray the cases slightly with oil spray.
  9. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  10. In another bowl beat the eggs until light and fluffy with electric beaters.
  11. Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
  12. Add the butter and 40g of the chopped prosciutto, beat until combine.
  13. Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
  14. Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
  15. Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  16. Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
  17. Once the cupcakes are cooked leave on a cooling rack until cold.
  18. When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
  19. Top icing with scatters of the remaining 15g of prosciutto and enjoy!

 

Note:

  • I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
  • For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.

 

Melon Lime and Prosciutto Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon Lime and Prosciutto Cupcakes
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Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Vegan Vodka Watermelon Sorbet

Posted on Posted in Ice-cream & Sorbet .

Vegan Vodka Watermelon Sorbet

Vegan Vodka Watermelon Sorbet recipe

Have you ever heard of people infusing vodka into a whole watermelon? A friend was telling me if you cut out a hole in the watermelon skin and hollow the watermelon out a little bit you can pour vodka into the hole to make a spiked watermelon. You put it in the fridge for a day and then cut it up as per usual for a twist on having a drink of vodka.

This got me thinking. As I had some watermelon left over from a previous bake and have a New Years Eve gathering in a few days I could get into some experimenting.

So I figured as watermelon is basically all liquid, if I blitz the flesh with the vodka and some sugar I could freeze the mix and make a granita.

Though the granita was lovey it wasn’t really anything unusual, therefore I decided to add in another flavour to compliment the watermelon taste as well as turn it into a silky smooth and more satisfying sorbet.

As my friend hosting is a vegan thus wont eat eggwhite (which is needed to turn the granita into sorbet) I decided to use an alternative that she could eat. There are many egg replacement options that vary in results, however I have noticed that of you want eggwhite alternatives aquafaba (the liquid in cans of chickpeas) is actually the best alternative out there. It whips up exactly like eggwhites and if you add some cream of tartar the peaks will hold. Aquafaba does have a slight taste to it but it’s so subtle that the watermelon flavour completely covers any trace 100%. Not only does this alternative yield the best results, it’s actually not an unhealthy alternative (etc like using a water/oil comb). AND most importantly I can guarantee no one will be able to tell you have used chickpea liquid.

Ingredients:

  • 120g sugar
  • 800g watermelon flesh
  • ½ tsn lime zest
  • 90ml vodka
  • 2 tbsn aquafaba (or 1 eggwhite if you wish to opt against Vegan)
  • 1/4 tsn cream of tartar

 

Method:

  1. Run the skin off the watermelon and place 800g of the fruits flesh into a food processor.
  2. Add the sugar and zest into a food processor and blitz until the watermelons is liquid in consistency.
  3. Place the mix into a bowl and heat in the microwave until warm, stir to dissolve the sugar.
  4. Allow the mix to cool and add the vodka, stir to combine.
  5. Place the bowl into the freezer until the mix is frozen (this will take about 3 hours).
  6. Whip the aquafaba (or egg white) along with the cream of tartar with electric beaters until peaks form.
  7. Add the frozen watermelon mix back into the food processor with the whipped aquafaba and blitz until the mix is silky smooth and paler in colour.
  8. Place the mix back into the bowl and into the freezer to freeze again.
  9. Remove the mix from the freezer 5 mins prior to serving.
  10. Spoon into cocktail glasses (or whatever bowl you want), enjoy!

 

Note: Aquafaba is simply just the liquid that a can of pre-soaked chickpeas come in.

 

Melon and Lime Cupcakes recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Watermelon Daiquiri Cake with Ermine Frosting

Posted on Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

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:

  1. Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
  2. 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.
  3. Add the eggs one at a time, beating in between each addition until well combine.
  4. Add the flour, milk and juice and beat on low until just combine.
  5. 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.
  6. Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
  7. Pass the watermelon juice through a sieve and place into a saucepan.
  8. Place the saucepan on a medium heat and simmer until it reduces to 220ml.
  9. 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).
  10. 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.
  11. 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.
  12. Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
  13. Add the rum flour mix to the butter mix and beat until creamy and well combine.
  14. To assemble the cake, place one layer of cake onto a plate, syrup side up.
  15. Top with half of the icing, top with the second cake layer syrup side up.
  16. Finish with the remaining icing and some pieces of fresh watermelon.
  17. Enjoy.

 

Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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:

  1. Spray 4 x 200ml cake moulds with oil spray.
  2. 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).
  3. Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
  4. Pour the cake batter into the 4 ramekin moulds, 150ml in each.
  5. 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.
  6. 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.
  7. Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
  8. Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
  9. Pass the syrup through a sieve and leave aside to cool.
  10. Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
  11. Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

 

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Sticky Coconut Malibu Lime Mini cakes

Posted on Posted in Cakes .

Sticky Coconut Malibu Lime Mini 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:

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

 

 

Sticky Coconut Malibu Lime Mini cakes
Step 8
Sticky Coconut Malibu Lime Mini cakes
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Ricotta doughnuts with orange syrup recipe
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Sticky Coconut Malibu Lime Mini cakes
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Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on 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:

  1. Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
  2. Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
  3. Pour the mix into the tin and Bake for 10 minutes.
  4. Invert onto a cooling rack and leady aside until cooled.
  5. 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.
  6. Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm  pieces.
  7. Trim the first cake piece to fit snug into the base of the cake tin and place in.
  8. Spoon the ice-cream mix ontop of the cake layer.
  9. 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.
  10. Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
  11. Top with some dusted icing sugar and serve.

 

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

Step 8

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 9
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

Step 10

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 11

 

 

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