Sweet Tooth Experiments

Tag Archives: pineapple

Summer Ricotta Turnover

Posted on Posted in Pastries .

Summer Ricotta Turnover

2

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

Step 7

Summer Ricotta Turnover recipe

Step 9

Summer Ricotta Turnover recipe

Step 12

Summer Ricotta Turnover recipe

Step 13

 

 

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

Email, RSS Follow
Print

Chocolate Banana Split Sundae Pie

Posted on Posted in Pies .

Chocolate Banana Split Sundae Pie

Chocolate Banana Split Pie recipe

I have always been a fan of chocolate banana split sundae. Vanilla ice-cream, banana, chocolate, cherries, nuts and strawberry, how could this not taste absolutely amazing?

The only thing is that ice-cream is not a great ‘comfort food’ in the colder months, so to mitigate this I decided to turn the banana split sundae into a pie.

I have kept the core flavors and added a few secondary complementing flavors into the mix to make the pies even tastier.

Chocolate Banana Split Pie recipe

Ingredients:

Pastry:

  • 180g plain flour
  • 20g cocoa powder
  • 100g butter
  • 50g sugar
  • 45ml water

Filling:

  • 180g dark chocolate
  • ¾ cup sugar
  • 750ml milk
  • ¼ cup corn flour
  • 5 egg yolks
  • 2 tsn vanilla extract
  • 20g butter

Topping:

  • 150g thickened cream
  • 20g icing sugar

Extra:

  • 2 chopped bananas
  • 200g strawberries chopped
  • 200g chopped pineapple
  • 20g peanuts
  • 4 glace cherries

Chocolate Sauce:

  • 30g cream
  • 50g dark chocolate

 

Method:

  1. Pre-heat the oven to 220c degrees.
  2. Place all the pastry ingredients except the water into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 45g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 4 balls of 60g each.
  5. With a rolling pin roll the balls to disks and place into 4 medium sized tart cases, trim edges. Place the remaining pastry aside back in the fridge.
  6. Prick the pastry with a fork a few times in the center and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the chocolate, sugar, milk and corn flour in a saucepan on a medium heat and whisk with a hand whisk until the mix is thick.
  8. Lightly beat the 5 egg yolks and vanilla in a bowl and add in 1 cup of the chocolate custard mix, beat.
  9. Add the yolk mix into the chocolate custard mix and beat with a hand whisk for 2 minutes while the mix boils.
  10. Take off the heat and beat in the 20g butter.
  11. Place some baking paper on the top of the custard mix to stop a skin from forming and leave for 10 minutes to cool.
  12. Take the tart cases out of the fridge and place on a baking tray covering the tarts with foil, baking for 10 minutes.
  13. Remove the foil and bake for a further 5 minutes.
  14. Once the tart cases have cooled place the chocolate custard mix in each tart base.
  15. Turn the oven down to 160c degrees.
  16. Roll the remaining pastry into 3 equal balls then roll out into a disk shape.
  17. Top the remaining disks on top of the custard and trim excess.
  18. Poke the top a few times with a fork and place in the oven for 25 minutes.
  19. Remove tarts from the oven and leave to completely cool, then place in the fridge for 30 minutes.
  20. Meanwhile, with electric beats whisk the cream and icing sugar until peaks form.
  21. Place the cream into a piping bag with a star nozzle and pipe on top of each chilled pie evenly.
  22. Cut up the strawberries, banana and pineapple and place on top of the cream.
  23. Chop up the peanuts and sprinkle on top.
  24. To make the sauce place the chocolate and cream in the microwave for 1 minute, stirring every 20 seconds until a sauce is formed.
  25. Allow sauce to cool slightly and drizzle on top of the pies.
  26. Place a cherry in the center and into the fridge to fully set for 1 hour.

 

Coconut Cream Pie recipe
Step 2
Coconut Cream Pie recipe
Step 4
Coconut Cream Pie recipe
Step 6
Chocolate Banana Split Pie recipe
Step 11
Chocolate Banana Split Pie recipe
Step 14
Chocolate Banana Split Pie recipe
Step 17
Chocolate Banana Split Pie recipe
Step 18
Chocolate Banana Split Pie recipe
Step 21
Chocolate Banana Split Pie recipe
Step 22

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

Email, RSS Follow
Print

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

Step 1

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 3

 

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 4

 

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 5

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 6

 

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 7

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 10

 

 

 

 

 

 

 

 

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Step 11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

Email, RSS Follow
Print

Carrot Pineapple and Coconut Cakes

Posted on Posted in Cakes .

Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

Carrot Pineapple and Coconut Cakes recipe

Step 5

Carrot Pineapple and Coconut Cakes recipe

Step 7

Carrot Pineapple and Coconut Cakes recipe

Step 8

Carrot Pineapple and Coconut Cakes recipe

Step 11

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

Email, RSS Follow
Print

Mixed Bag Truffles

Posted on Posted in Truffles .

Mixed Bag Truffles

Mixed Bag Truffles recipe

I do love a good chocolate truffle and after eating some the other day I thought that the truffle base ingredients of chocolate and cream leave open a massive opportunity to play with different flavor combos into the plain chocolate mix.

As truffles are super easy to make and the variety of flavor combos and alternative ingredients to use are endless I went experimenting craziness.

Jelly crystals, oils, essences, lollies, candy, zest, dried fruit, jams, purees, cordial, spreads…basically anything I could think of that would add a unique flavor I tried and tested in a standard truffle recipe.

Out of the many many truffle recipes I made up, 3 were significant standouts. These being Peppermint, Mandarin and Pineapple Coconut flavors.

My easy, quick and super tasty recipes below 🙂

Mixed Bag Truffles recipe

 

Ingredients:

Peppermint Truffles:

  • 1/8 tsn peppermint oil
  • 30ml thickened cream
  • 125g white chocolate

Mandarin Truffles:

  • ½ tsn mandarin zest
  • 30ml thickened cream
  • 125g white chocolate

Tic-Tac Truffles:

  • 34g Tic-tac’s (pineapple coconut flavor)
  • 40ml thickened cream
  • 90g white chocolate

Extra:

  • 35g desiccated coconut
  • 35g orange sprinkles
  • 35g green sprinkles

 

Method:

  1. To make the peppermint truffles place the ingredients into a bowl and heat on medium in the microwave for 90 seconds or until the cream just starts to steam.
  2. Allow mix to sit for 2 minutes then stir until well combined and smooth, place in the fridge to set for 3 hours.
  3. To make the mandarin truffles zest a whole mandarin until you get ½ tsn in volume.
  4. Add the mandarin zest, cream and chocolate into a bowl and heat on medium in the microwave for 90 seconds or until the cream just starts to steam.
  5. Allow mix to sit for 2 minutes then stir until well combined and smooth, place in the fridge to set for 3 hours.
  6. To make the tic-tac truffles, place the box of tic-tacs into a saucepan on medium heat with the cream and using the back of a metal spoon squash and breakup the tic-tacs into the cream.
  7. Stir the tic-tac mix until all the tic-tacs have disintegrated and combine with the cream.
  8. Add the chocolate and stir until the mix is smooth and well combine.
  9. Place the mix into a small bowl and into the fridge for 3 hours to set.
  10. Meanwhile place the desiccated coconut into a bowl, the orange sprinkles into a 2nd bowl and the green sprinkles into a 3rd bowl.
  11. Once the mixes are firm scoop out a 15g piece of peppermint mix, rolling in your palms to create the truffle ball.
  12. Place the truffle ball in the green sprinkle bowl and shake the bowl to coat the ball in sprinkles completely. Place onto a clean plate.
  13. Continue with all the peppermint truffle mix and sprinkles.
  14. Scoop out a 15g piece of the mandarin mix rolling in your palms to create a truffle ball.
  15. Place the truffle ball in the orange sprinkle bowl and shake the bowl to coat the ball in sprinkles completely. Place onto a clean plate.
  16. Continue with all the mandarin truffle mix and sprinkles.
  17. Lastly, scoop out a 15g piece of the tic-tac mix rolling in your palms to create a truffle ball.
  18. Place the truffle ball in the coconut bowl and shake the bowl to coat the ball in coconut completely. Place onto a clean plate.
  19. Continue with all tic-tac truffle mix and coconut.
  20. Place the plates in the fridge until ready to serve by arranging neatly on a plate or as desired. Enjoy!

 

Step 2

Mixed Bag Truffles

Step 6

Mixed Bag Truffles recipe

Step 6

Mixed Bag Truffles recipe

Step 9

Mixed Bag Truffles recipe

Step 17

Mixed Bag Truffles recipe

Step 18

Mixed Bag Truffles recipe

Step 20

Mixed Bag Truffles recipe

NOTE: If you don’t have green sprinkles you can blitz icing sugar and green food coloring in a food processor and roll the balls into the mix.

Mixed Bag Truffles recipe

 

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

 

Email, RSS Follow
Print

Pineapple Lime and Coconut Tapioca Pudding

Posted on Posted in Pudding .

Pineapple Lime and Coconut Tapioca 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:

  1. 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.
  2. 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.
  3. Pour the mix into a bowl and leave aside to cool.
  4. 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.
  5. 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.
  6. Take the saucepan off the heat and leave aside to cool.
  7. Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
  8. Spoon the tapioca mix into the 6 ramekins evenly.
  9. Top with the remaining sauce and pineapple.
  10. Sprinkle with the toasted coconut.
  11. 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

Pineapple Lime and Coconut Tapioca Pudding
Step 4
Pineapple Lime and Coconut Tapioca Pudding
Step 5
Pineapple Lime and Coconut Tapioca Pudding
Step 8
Pineapple Lime and Coconut Tapioca Pudding
Step 11

 

 

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

Email, RSS Follow
Print

Tropical Summer Fudge Slice

Posted on Posted in Slice .

Tropical Summer Fudge Slice

Tropical Summer Fudge Slice recipe

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:

  1. Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
  2. Add the melted butter to the biscuit mix and stir to combine.
  3. Line a 20cm x 20cm slice tin with baking paper.
  4. 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.
  5. 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.
  6. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
  7. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  8. Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
  9. Pass the puree through a sieve and stir into the chocolate mix to combine.
  10. Add the flour and stir until well combine.
  11. Spoon mix into the tin on top of the biscuit base.
  12. 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.
  13. Set aside to cool in the tin.
  14. 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.

 

Tropical Summer Fudge Slice recipe

Step 4

Tropical Summer Fudge Slice recipe

Step 12

Tropical Summer Fudge Slice recipe

Step 14

Tropical Summer Fudge Slice recipe
 

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

Email, RSS Follow
Print

Malibu Rice Doughnuts

Posted on Posted in Doughnuts .

Malibu Rice Doughnuts

Malibu Rice Doughnuts recipe

 

This little doughnut (though not really a doughnut) is a mix of a few recent baking treats I have played with. I basically took elements of some recipes I have trialed to make a unique, quirky and tasty sweet treat.

Not a fluffy usual doughnut you would eat, more a fritter, though fried and round like a doughnut with a little special something in the middle.

I wanted to take the texture of creamed rice and turn this into a doughnut backed full of a flavour infusion.

Therefore I decided to make a doughnut with rice and infuse the summer time pina-colada flavours such as coconut, rum, a little citrus and of course a big pineapple hit (or surprise in this case).

Thus introducing my Malibu (Pineapple surprise) Rice Doughnuts!

Ingredients:

  • 550g milk
  • 250g rice (arborio or sushi rice)
  • 30g butter
  • 1 tsn vanilla essence
  • 1 lemon
  • 140g plain flour
  • 110g sugar, plus 130g extra
  • 2 eggs
  • ½ tsn bicarbonate of soda
  • 4 tsn rum essence
  • 1 tsn coconut essence
  • 140g can pineapple pieces
  • Oil for frying

 

Method:

  1. Bring the milk, rice, butter, vanilla essence and the zest of the lemon to the boil in a saucepan.
  2. Stir the mix over a medium heat until the mix boils.
  3. Turn the heat to low and simmer, covered for 15 minutes or until most of the liquid is absorbed. Stir occassionaly.
  4. Remove off the heat and set aside covered for 10 minutes.
  5. Now place the cooked mix in a bowl and set aside to completely cool.
  6. Add the flour, sugar, egg, soda, rum and coconut essence to the rice mix and stir to combine.
  7. Place in the fridge for 3 hours to completely set.
  8. Once the mix is set, with wet hands roll the mix into 30g balls, poke a hole in the middle of the ball and place a piece of pineapple in the middle.
  9. Push the sides of the ball in the hole to seal the pineapple in and roll again with your hands to ensure a ball shape. Repeat with the whole mix. No pineapple should be showing or gaps.
  10. Heat the oil in a large saucepan to 160c degrees.
  11. Place the balls (no more than 6 at a time) in the oil and fry in batches for 3 minutes or until the balls are golden.
  12. Place the cooked balls onto absorbent paper towel on a plate.
  13. place the extra 130g sugar in a bowl and roll the balls to cover the doughnuts completely.
  14. Enjoy!

Notes:

  • The pineapple piece should not be any bigger than a 5-cent piece.

 

Malibu Rice Doughnuts recipe.

Step 7

Malibu Rice Doughnuts recipe

Step 8

Malibu Rice Doughnuts recipe

Step 11

Malibu Rice Doughnuts recipe

Step 11

Malibu Rice Doughnuts recipe

Step 12

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

Email, RSS Follow
Print

Ginger and Pineapple Butterscotch Cake

Posted on Posted in Cakes .

Ginger and Pineapple Butterscotch Cake

Ginger and Pineapple Butterscotch Cake recipe

There is not much to say about this cake apart from the fact that it is super amazing, exceeded my expectations, and was impossible to stop eating.

I do like pineapple but its not one of my favorite flavors, thus it’s no surprise I have not baked recently where pineapple is the ingredient hero. As a result I decided it was about time.

After taste testing a few flavour combos with pineapple I decided that the ginger and butterscotch (I know bazaar combo) was my favorite and would be the base of a cake.

This sweet treat is easy peasy to bake that delivers a result that will impress. The texture is pudding like and the butterscotch ‘icing’ is the perfect complement on the pineapple and ginger pairing.

 

Ingredients:

Cake:

  • 125g butter
  • 110g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 150g flour
  • 2 tsn baking powder
  • ¼ tsn bi carbonate of soda
  • 2 + ½ tsn ground ginger
  • 80ml milk
  • 360g finely diced pineapple

Butterscotch:

  • 65g butter
  • 65g brown sugar
  • 1 tsn ground ginger

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
  2. Using electric beaters beat the butter, sugar and vanilla in a bowl for 5 minutes or until light and creamy.
  3. Add the eggs one at a time, beating in between each addition.
  4. In another bowl sift the flour, baking powder, bi carb and ginger. Mix to combine.
  5. Add the drained pineapple pieces to the flour and mix until the flour coats the pineapple.
  6. Add the flour mix as well as the milk to the butter mix and beat with electric beaters unit just combine.
  7. Pour the batter into the cake tin and flatten the top with the back of a spoon.
  8. Bake in the oven for 25 minutes or until a skewer inserted in the cake comes out clean.
  9. In the interim, make the butterscotch by placing the butter, sugar, ginger and 40ml of water in a saucepan on a hot stove and stir until the sugar has melted.
  10. Allow the mix to boil on medium heat for 5 minutes or until the Butterscotch has thickened.
  11. Once the cake is cool using a skewer poke holes in the top of the cake.
  12. Pour the butterscotch and allow the cake to soak up the liquid evenly.
  13. Once the cake has cooled completely remove from the cake tin and place on a plate to serve.

 

Notes:

  • 1 x 845g can of pineapple pieces in juice will easily cover the amount of pineapple you will need for this cake.
  • I have decorated the cake by placing the left over pineapple in the oven on low for an hour to dry them out as well as a dust of icing sugar.

 

Ginger and Pineapple Butterscotch Cake recipe

Ingredients

Ginger and Pineapple Butterscotch Cake recipe

Step 3

Ginger and Pineapple Butterscotch Cake recipe

Step 7

Ginger and Pineapple Butterscotch Cake recipe

Step 10

Ginger and Pineapple Butterscotch Cake recipe

 

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

Email, RSS Follow
Print

Pina Colada Cake

Posted on Posted in Cakes .

Pina Colada Cake

Pina Colada Cake recipe

 

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:

  1. Preheat oven to 175c and line a 23cm cake tin with baking paper.
  2. Combine flour, baking powder, and salt in a bowl. Set aside.
  3. In another bowl beat with electric beaters the egg yolks and sugar on high speed for 5 mins until thick and pale.
  4. Stir into the egg mix the coconut milk, vanilla, rum and lime zest.
  5. Sift the flour mix into the egg mix then gently fold in the flour mixture or whisk gently with a hand whisk.
  6. In another mixing bowl beat the egg whites on until soft peaks form.
  7. Gently fold the egg whites into the rest of the mix in 3 lots, following stir in 2/3rds of the pineapple pieces.
  8. Pour the batter into the cake tin and sprinkle the remaining pineapple on top of the cake.
  9. Bake the cake for 40-45 minutes until a skewer inserted into the middle comes out clean.
  10. Once cooked let the cake cool.
  11. Now make the milk mix by combining the coconut milk, condensed milk, milk, vanilla and rum.
  12. Use a skewer to poke holes in the cake, pressing all the way down to the bottom.
  13. 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.
  14. Pour the milk mixture over the cake, covering it all over and fold the cling wrap on top of the cake.
  15. Place the cake in the fridge for 3 hours to soak up the mix.
  16. Now make the cream topping by beating the cream, sugar and vanilla with electric beaters until soft peaks form.
  17. 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.

Pina Colada Cake recipe

Ingredients

Skolebrod (Norwegian custard buns) recipe

Step 3

Pina Colada Cake recipe

Step 6

Pina Colada Cake recipe

Step 7

Pina Colada Cake recipe

Step 10

Pina Colada Cake recipe

Step 14

Pina Colada Cake recipe

Step 17
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print