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Passionfruit Orange Blossom and Pineapple Custard Pots

Posted on Posted in Custard .

Passionfruit Orange Blossom and Pineapple Custard Pots

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Sometimes it is quite difficult for me to write up what inspired a recipe you see on this blog, this recipe being no exception.

Ultimately, I had a ton of passionfruits and wanted to make something that centered on this fruit as (a) I rarely experiment with passionfruit and (b) I cannot let food go to waste.

I have attempted passionfruit and chocolate cake in the past in which the end learning was that passionfruit is much better paired with a similar acidic toned profile. Orange and Pineapple both work together well, additionally they are complementary to passionfruit, not surprising that the 3 work perfectly together.

As I eluded to I have experimented with different passionfruit pairings which resulted in cakes that were not to my expectations so this time around I opted against a cake and looked at a pudding, custard and flan alternatives. The winner, that would be the custard pots.

A delicious, quick and easy, low fat, lowish sugar treat.

 

Ingredients:

Milk:

  • ¼ tsn salt
  • 500ml milk
  • 1 piece of orange peel
  • 6 passionfruits
  • 1 tsn orange blossom water
  • 30ml pineapple juice

Custard:

  • 3 eggs
  • 45ml sugar
  • 45g corn flour
  • 45ml butter

Syrup:

  • 60ml pineapple juice
  • 30ml sugar
  • Pineapple pieces

 

Method:

  1. Place all milk ingredients into a saucepan on medium heat until the milk mix is boiling (the milk will curdle due to the acid in the passionfruit, this is fine). Once boiling, remove off heat and leave aside for 15 minutes to infuse and cool.
  2. Once cooled remove the orange peel and blitz the milk mix in a food processor until smooth and creamy in consistency.
  3. Place the milk mix through a sieve to capture any remaining passionfruit seeds and leave the milk mix aside for later use.
  4. Meanwhile, beat the egg yolks, sugar and flour with electric beaters for 10 minutes or until light and fluffy.
  5. Slowly pour the milk mix into the egg mix while stirring with a spatula until completely combine.
  6. Pour the mix back into the saucepan on a medium heat and whisk with a hand whisk for 10 minutes or the custard is thickened to a curd/aioli consistency.
  7. Take off the heat and whisk in the butter until well combined.
  8. Pour the custard into 4 glasses and cover with plastic wrap.
  9. Once the custard is at room temperature place the glasses in the fridge to set for at least an hour.
  10. Meanwhile, make the syrup by placing the sugar and juice into a saucepan on medium heat, stirring until sugar has dissolved.
  11. Leave the syrup to boil until it thickens to syrup consistency, remove off heat. Allow the syrup to cool before placing it into a container, them into the fridge.
  12. When you are ready to serve pour the syrup over the top of the pots evenly and top with pineapple pieces.

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

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Passionfruit Orange Blossom Vanilla Jelly Cake

Posted on Posted in Cakes .

Passionfruit Orange Blossom Vanilla Jelly Cake

Passionfruit Orange Blossom Vanilla Cake recipe

For quite some time now I have been meaning to make a cake with passionfruit. For some reason I always struggle when I bake with this fruit, so I decided to have a passionfruit experimental day of baking. The pairings; passionfruit lemon coconut lime, passionfruit lemon yoghurt and passionfruit orange blossom and vanilla.

All cakes were made with the same method just variations to the ingredient flavor pairings.

The lime cake – well the learning here is that passionfruit is not the most intense flavor. In fact the passionfruit was overpowered by the citrus flavors to become a soft background unnoticeable aftertone. Don’t get me wrong, this cake was nice but defeated the experimental purpose.

The Passionfruit lemon cake was ok as I upped the passionfruit amount in this cake, however the yoghurt didn’t produce the best texture of the cake I was looking for.

Lastly, after taking the learnings from the last 2 cakes I opted for the less intense orange blossom for the sweet floral notes instead of strong citrus profile. The vanilla also provided a lovely floral aroma that complimented the blossom but didn’t overtake the passionfruit flavor.

To be honest the only way I could really make the passionfruit flavor shine was to use passionfruit jelly crystals in addition to using actual fruit.

Passionfruit Orange Blossom Vanilla Cake Passionfruit Orange Blossom Vanilla CakeBatter:
  • 160g self-raising flour
  • 1/2 tsn salt
  • 130g butter
  • 80g passionfruit jelly crystals
  • 100g white sugar
  • 2 egg
  • 2 tsn vanilla
  • 2 tbsn poppy seeds
  • 3 tsn orange blossom water
  • 150g buttermilk
  • 4 passionfruit pulps

Frosting:

  • 60g thickened cream
  • 400g cheese
  • 160g butter
  • 100g icing sugar
  • 2 tsn vanilla essence
  • 1 tsn orange blossom water
  • 2 passionfruit’s pulp

Extra:

  • 2 passionfruit’s pulp

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter, jelly crystals and sugar into a bowl and beat with electric beaters for 2 minutes.
  3. Add the eggs one at a time, beating in between each addition.
  4. Add the vanilla, orange blossom and poppy seeds and beat for 2 minutes.
  5. Add half the buttermilk, the passionfruit pulp, the salt and half the flour, stir until just combine.
  6. Add the remaining buttermilk and flour and stir until combine.
  7. Pour into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
  8. Set the cake aside for 10 minutes then transfer onto a cooling wrap to cool completely.
  9. Meanwhile to make the frosting beat the cream with electric beaters until soft peaks form, set aside.
  10. Beat the remaining frosting ingredients for 5 minutes until light and fluffy.
  11. Add the cream to the cheese mix and beat until just combined.
  12. To make the cake, cut the cake horizontally into 3 equal layers.
  13. Place one layer onto a plate, spread with ¼ frosting, add a second layer, spread ¼ of the frosting and top with the remaining cake layer.
  14. With the remaining frosting top the cake as well as the sides until smooth.
  15. Top the cake with the 2 passionfruit’s pulp and enjoy.

 

 

Passionfruit Orange Blossom Vanilla Cake recipe
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Passionfruit Orange Blossom Vanilla Cake recipe

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Chamomile Floral Spice Cake

Posted on Posted in Cakes .

Chamomile Floral Cake recipe

Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.

However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.

By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.

 

Ingredients:

Cake:

  • 450g honey
  • 2 tsn grated orange zest
  • 1 tsn grated lemon zest
  • 3 chamomile tea bags
  • 450g self-raising flour
  • ½ tsn salt
  • 2 tsn ground cinnamon
  • ½ tsn ground mixed spice
  • ½ tsn ground nutmeg
  • ½ tsn ground ginger
  • 160g brown sugar
  • 180ml cooking oil
  • 1 tsn rosewater essence
  • 1 + 1/2 tsn orange blossom water
  • 4 eggs

Syrup:

  • 25g butter
  • 40g sugar
  • 100ml water

Icing:

  • 500g cream cheese
  • 140g icing sugar
  • 1 tsn grated lemon zest
  • Pinch ground lavender (optional)

Extra:

  • Chamomile dried flowers

 

Method:

  1. Place the honey and zest into a saucepan and stir on a high heat until boiling.
  2. Add the tea bags to the honey mix and stir.
  3. Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
  4. Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
  5. Sift the flour, spices and sugar into a bowl and stir to combine.
  6. Add the oil to the honey mix and stir.
  7. Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
  8. Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
  9. Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
  10. Invert the cakes onto a cooling rack until cooled.
  11. Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
  12. Cut the cooled cakes in half.
  13. Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
  14. Take the syrup off the heat and allow to cool slightly.
  15. Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
  16. Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
  17. Dirty ice the cake by going around the sides and removing any extra icing.
  18. Top with edible rose pedals and chamomile flowers.

 

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

Orange Blossom Polenta and Yoghurt Syrup Cake recipe
 
The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.
Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.
The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

  • 5 oranges
  • 250g butter
  • 110ml honey
  • 45ml orange blossom water
  • 165g brown sugar
  • 165g flour
  • 1 tsn baking powder
  • 130g almond meal
  • 130g polenta
  • 3 eggs
  • 300ml yoghurt
  • Extra 40g brown sugar

Syrup:

  • 65g sugar
  • 60ml orange juice
  • 25ml orange blossom water

 

Method:

  1. Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
  2. Turn the heat to high until the water is boiling then down to a gentle simmer.
  3. Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
  4. Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
  5. Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
  6. Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
  7. Add the honey and orange blossom water and beat until well combined.
  8. Add the flour, baking powder and beat until combine.
  9. Add the almond meal, polenta and eggs and beat until well combined.
  10. Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
  11. Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
  12. Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
  13. Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
  14. Leave the cake aside for 15 minutes then invert onto a cooling rack.
  15. Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
  16. Place the slices on top of the cake.
  17. To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
  18. Pour the syrup over the cake and enjoy.

 

Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Posted on Posted in Cakes .

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

This would have to be my 4th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

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Ingredients:

Cake:

  • 2 tbsn earl grey tea (6 teabags)
  • 330g sugar
  • 300g self-raising flour
  • 2 tsn vanilla essence
  • 7 eggs
  • 110ml lemon juice
  • 150g butter
  • 1 tsn cream of tartar

Icing:

  • 200g butter
  • 1 + ½ earl grey tea
  • 240g icing sugar
  • 1 + ½ orange blossom water
  • ¾ tsn lavender

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
  2. Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
  3. With electric beaters whisk the sugar and egg yolks until light and fluffy.
  4. Add the vanilla and beat until combine.
  5. Add the lemon juice and melted butter and whisk until combine.
  6. Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
  7. Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
  8. Add the egg whites in 2 patches, folding until only just combine.
  9. Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
  10. Meanwhile make the icing my beating the butter and sugar until light and fluffy.
  11. Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
  12. Beat until smooth and fluffy.
  13. Place the cake on a cake rack until cooled.
  14. Top with the icing and serve.

 

 

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting re

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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