lime – Page 2 – Sweet Tooth Experiments

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

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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.

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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

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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.

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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.

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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.

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Grapefruit Pistachio Rose and Ginger Syrup Cake

Posted on November 13, 2014 Posted in Cakes .

Grapefruit Pistachio Rose and Ginger Syrup Cake

In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.

I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!

Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?

Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!

Ingredients:

160g shelled, unsalted pistachios
150g butter
135g caster sugar
3 eggs
3 tsn rosewater essence (equivalent to 3tbsn rosewater)
2tbsn milk
2 tbsn lime juice
1 Grapefruit zest (or 4 tsn zest)
1+1/2 tsn ground ginger
240g self raising flour
1 tbsn bicarbonate of soda

For the grapefruit syrup:

1 grapefruit
110g water
2 tsn rosewater essence
90g caster sugar

Method:

Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
Place 135g of the pistachios in a food processor and process until finely ground.
Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the rosewater essence, milk, lime juice and zest beating in between each addition.
In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.

Notes:

You will need 1 whole grapefuit for this recipe.
This cake is best served warm.
Serve with a scoop on ice-cream, yum!

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Pina Colada Cake

Posted on September 14, 2014 Posted in Cakes .

Pina Colada Cake

Cocktails…some have the most amazing flavours I have tasted. Hello express martini, white Russian, tequila sunrise, mojito and pina colada.

This got me thinking, most of the ingredients in cocktails are variations of juices, fruits and alcohol that you will find in standard everyday supermarkets.

So if the flavor combo is already tried and tested and the ingredients are easy to come by why can’t the recipe be replicated into a cake?

I bake with juices and fruit all the time and have made many alcoholic cakes (see red wine chocolate cake) so a cocktail cake is not really a far stretch away from my usual baking.

As I am a fan of the old Pina Colada it fast became a must on the to-bake-list to launch off my cocktail cake experimenting.

Ingredients:

Cake:

1 1/2 cups plain flour
1 tbsn baking powder
1/2 tsn salt
6 eggs
1 cup sugar
1/2 cup coconut milk
1 tsn vanilla essence
1 + 1/2 tbsn rum essence
1 tsn lime zest
1 can 420g can pineapple (250g pineapple)

Milk:

190ml coconut milk
95ml cup condensed milk
95ml cup milk
1 tsn vanilla extract
2 tsn rum

Topping:

200ml thickened cream
35g sugar
1/2 tsn vanilla essence
1 + 1/2 tbsn coconut, toasted
1 limes zest (1 tsn of this to go into the cake).

Method:

Preheat oven to 175c and line a 23cm cake tin with baking paper.
Combine flour, baking powder, and salt in a bowl. Set aside.
In another bowl beat with electric beaters the egg yolks and sugar on high speed for 5 mins until thick and pale.
Stir into the egg mix the coconut milk, vanilla, rum and lime zest.
Sift the flour mix into the egg mix then gently fold in the flour mixture or whisk gently with a hand whisk.
In another mixing bowl beat the egg whites on until soft peaks form.
Gently fold the egg whites into the rest of the mix in 3 lots, following stir in 2/3rds of the pineapple pieces.
Pour the batter into the cake tin and sprinkle the remaining pineapple on top of the cake.
Bake the cake for 40-45 minutes until a skewer inserted into the middle comes out clean.
Once cooked let the cake cool.
Now make the milk mix by combining the coconut milk, condensed milk, milk, vanilla and rum.
Use a skewer to poke holes in the cake, pressing all the way down to the bottom.
Take the cake out of the tin and wrap with cling wrap allowing for the cling wrap to overlap the tin. Then place back in the cake tin.
Pour the milk mixture over the cake, covering it all over and fold the cling wrap on top of the cake.
Place the cake in the fridge for 3 hours to soak up the mix.
Now make the cream topping by beating the cream, sugar and vanilla with electric beaters until soft peaks form.
Remove the cake and place on a plate, top with the cream, toasted coconut and lime zest. Serve.

Notes:

I have decorated with glazed cherries and dried pineapple pieces.

Ingredients

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Multi-layer citrus cake

Posted on August 18, 2014 Posted in Cakes .

Multi-layer citrus cake

I have absolutely no idea where this recipe came from and what possessed me to go crazy experimenting with variations of citrus fruits in a cake.

I had been investigating to find the best possible buttercake recipe to be able to use as a base for some of my recipe experiments and after finally creating a recipe that I though was amazing I started to think of ingredients I could add.

As mentioned above I don’t know what made me think Citrus, however, I was on a run and came up with the concept of creating heaps of different citrus fruit layers for a cake using only zest and seeing what the taste outcome would be.

I did try many different layers, tangerine, lime, lemon, mandarin, orange, grapefruit and clementines. The outcome orange, lemon, mandarin and lime are the tastiest combination that packs a flavour punch in every bite!

Ingredients:

Cake:

260g butter
2 cups sugar
 4 eggs
1 + ½ cup cake flour
1 + ½ cup plain flour
1 tsn baking powder
½ tsn bicarbonate soda
1 cup milk
1 tsn vanilla essence
1 lime (you will need 2 tsn of zest)
1 mandarin (you will need 2 tsn of zest)
1 lemon (you will need 2 tsn of zest)
1 orange (you will need 2 tsn of zest)
Green, yellow and orange food coloring (optional)

Icing:

270g butter
3 cups icing sugar
1 tbsn milk

Method:

Grease and line 2 x 24cm cake tins and pre-heat the oven to175c.
Using electric beaters, cream butter and sugar for 5 mins until creamy and smooth.
Add eggs one at a time beating between each addition.
Sift in the flours, powder and soda. Add the milk and vanilla beat on slow until just combined (do not over beat).
Divide the batter equally into 4 bowls.
Add the lemon zest and yellow food coloring to one. Lime zest and green coloring to another bowl. Add mandarin zest and orange to another bowl and the orange zest to the last.
Pour 2 bowls batter into 2 tins and bake for 15mins until a skewer inserted come out clean.
Cool in the pan for 5 mins then place on a cooling rack.
Using the same tins pour the last 2 batters into the tins and bake for 15 mins.
Cool in ban for 5 mins then place on a cooling rack.
To make the icing beat the butter, sugar and milk for 10mins until fluffy and creamy.
Once the cakes are cooled place the orange layer onto a plate and spread a layer of icing on top. Add the lemon layer and top with icing. Add the mandarin layer and top with icing then the lime layer. Top with icing and using the remainder of the icing spread around the sides of the cake.

Notes:

I have made my site’s butter cream icing, however just tripled the quality.

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Lychee and Coconut Custard Cake

Posted on July 13, 2014 Posted in Cakes .

Lychee and Coconut Custard Cake

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Introducing my Lychee and Coconut Custard Cake:

Ingredients:

Batter:

250g butter, softened
1 + ½ cups of sugar
4 eggs
1 + ½ cups self raising flour
½ cup plain flour
2 tbsn coconut milk
80g desiccated coconut
2 tsn lime juice
250g lychees (480g can)

Custard:

3 tbsn custard powder
80g sugar
1 + ½ cup coconut milk
20g butter
1 tsn vanilla essence

Method:

Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
To make the custard combine all the ingredients together in a bowl, whisk.
Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
Beat butter and sugar together with electric mixers until light, fluffy and pale.
Beat in eggs, one at a time.
Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
Spread 65% of mix into the cake tin
Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
Spoon the remaining cake batter over the lychees to cover completely.
Place the remaining lychees on the top scattered.
Bake in the oven for 1 hour and 30 minutes or until cooked.
Let the cake cool completely in the tin, then transfer onto a plate
Dust with icing sugar and extra desiccated coconut.

Notes:

Place a piece of plastic wrap over the custard once made to stop a skin forming,
You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
Serving with ice-cream makes this even more amazing.
As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

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Sweet Tooth Experiments

Tag Archives: lime

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

Grapefruit Pistachio Rose and Ginger Syrup Cake

Pina Colada Cake

Multi-layer citrus cake

Lychee and Coconut Custard Cake

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