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Rose Raspberry and Pistachio Cake

Posted on Posted in Cakes .

Rose Raspberry and Pistachio Cake

Rose Raspberry and Pistachio Cake recipe

Ok so maybe not the most unusual flavours but this combo of sweet, sour, smoothness, crunch and softness is high satisfying with many texture sensations.

The lemon, raspberry and Greek yogurt tang dull down the potential for a floral overpower, delivering on a beautiful rose undertone.

A delicious and delicate fruity, floral and zesty cake.

Ingredients:

  • 260g butter
  • 280g sugar
  • 2 tsn lemon zest
  • 4 eggs
  • ½ tsn rosewater essence
  • 200g pistachios
  • 160g self-raising flour
  • 80g flour
  • 20g Greek yoghurt

Icing:

  • 120g butter
  • 250g icing sugar
  • 1 tsn rosewater essence
  • 120g raspberries

Method:

  1. Pre-heat the oven to 170c degrees and line a cake tin with baking paper.
  2. Cream the butter and the sugar with electric beaters until light and fluffy.
  3. Beat in the zest for 1 minute.
  4. Add the eggs, one at a time beating in between each addition.
  5. Add the rosewater essence and beat until combine.
  6. Place the pistachio kernels in a food processor and blitz until the mix resembles fine breadcrumbs.
  7. Place 160g of the blitzed pistachio in the mix along with the flours and yoghurt. Fold until combine.
  8. Pour the mix into the cake tin and bake for 1 hour or until a skew inserted into the middle of the cake comes out clean.
  9. Leave in the tin for 5 minutes then invert the cake onto a cooling rack.
  10. To make the icing beat the butter, icing sugar and essence until light and fluffy.
  11. To assemble the cake cut the cake in half horizontally.
  12. Spread 1/3 of the icing onto the top of both cut cake sides.
  13. Place the bottom cake on a plate, icing side up. Place the raspberries onto of the icing.
  14. Sandwich the cake layers together with the top layer icing side down.
  15. Using the remaining icing to spread the top and sides of the cake.
  16. Sprinkle the remaining 40g of pistachio over the top of the cake and enjoy.

 

Note:

  • If the berries are frozen place them on paper towel to thaw and soak up the liquid before layering on the cake.

 

Spiced Zucchini Orange Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Rosé Strawberry Vanilla and White Chocolate Pudding

Posted on Posted in Pudding .

Rose Strawberry Vanilla And White Chocolate Pudding

 

Frozen strawberries in a glass of Rosé on a hot summer day, strawberries coated in melted white chocolate to end a dinner party, strawberry and vanilla smoothies for a morning snack….all delicious strawberry treats with complimentary flavour profiles.

This recipe expands on these flavour profiles to combine them together to make a rich, decadent, alcohol spiked dessert.

Why a pudding? This gave me the best chance to really allow the Rosé flavour to own the show!

 

Ingredients:

Batter:

  • 30g butter
  • 60g milk
  • 20g sugar
  • 1 tsn vanilla essence
  • 1/2 tsn strawberry essence
  • Pinch cinnamon
  • 100g self raising flour
  • 30g white chocolate
  • 120g strawberries

Sauce:

  • 20g butter
  • 60ml milk
  • 20g sugar
  • 60g white chocolate
  • 1/2 tsn vanilla essence
  • 160ml Rosé (sparking wine)

 

Ingredients:

  1. Pre-heat the oven to 180c degrees and spray 4-cup shallow overproof dishes with oil spray.
  2. First make the batter by placing the butter, milk and sugar in a microwave proof bowl and heat on high until the mix is bubbling.
  3.  Stir to ensure the mix is well combine, adding in the vanilla and strawberry essence then leaving aside to cool to room temperature.
  4. Sieve the cinnamon and flour into the milk mix and stir.
  5. Finely dice the strawberries and finely chop the chocolate, stir into the batter mix.
  6. Spoon the batter into the prepared 4 dishes to even amounts.
  7. To make the sauce combine the butter, milk, sugar, chocolate and vanilla essence into a pan and place onto the stove on a medium heat, stirring until smooth and glossy.
  8. Take off the heat and stir through the sauce the Rosé (or your preferred sparkling wine).
  9. Carefully pour the sauce over the back of a spoon evenly into each pudding.
  10. Place the puddings in the oven for 30 minutes or until golden and bubbling.
  11. Serve hot with ice-cream or custard.

 

Rose Strawberry Vanilla And White Chocolate Pudding

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Pistachio Honey Yoghurt Chia Cake with Rose Syrup

Posted on Posted in Cakes .

Pistachio Yoghurt Chia Slice With Rose Syrup

Taking inspiration from Middle Eastern flavours as well as my Baklava Cake and my Hazelnut Cake with Spiced Syrup this recipe takes their tastes and textures but with a ‘new age’ twist.

Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.

The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.

Ingredients:

Slice:

  • 4 tbsn chai seeds
  • 8 tbsn water
  • 160g shelled pistachios
  • 120g butter
  • 100g sugar
  • 80g cornflour
  • 1 tsn salt
  • 1 tsn cinnamon
  • 1 tsn baking powder
  • 200g vanilla yoghurt

Syrup:

  • 180ml water
  • 120g honey
  • 100g sugar
  • 1 tbsn pomegranate molasses
  • 1 tsn cinnamon
  • 1 tsn rosewater essence

 

Method:

  1. Preheat the oven to 180c and line a 20cm cake tin with baking paper.
  2. Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
  3. Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
  4. Beat butter and sugar with electric beaters until pale and fluffy.
  5. Add the chia mix and beat until combine.
  6. Sift in the corn flour, cinnamon, salt and baking powder.
  7. Add pistachio meal and yoghurt and stir to combine.
  8. Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Leave the cake in the tin to cool.
  10. To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
  11. Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
  12. Take the pot off the heat and whisk in the cinnamon and rosewater essence.
  13. Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
  14. Leave the cake aside to completely cool and soak up the syrup.
  15. Invert the cake onto a plate and top with the remaining syrup from the cake tin.

 

Notes:

  • I sprinkled with extra pistachios and rose petals.
  • You can replace the chia mix with 3 eggs if preferred.
  • Serve with thickened cream if desired.

 

Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Rose Pistachio and Watermelon Sponge Cake

Posted on Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

Rose Pistachio and Watermelon Sponge Cake

This recipe actually came from another bake where the watermelon layers were originally a watermelon jam. Instead of using strawberry jam a-la a traditional sponge cake I decided to use watermelon for a twist.

Outcome = I put way too much sugar in the jam originally and way too much jam in the sponge therefore the bake was a failure. On reflection I thought that a traditional sponge has cream and sliced strawberries so I could replace the strawberries with sliced watermelon. The cake was nice, and I was delighted at the crispness the sliced watermelon provided (originally thinking it would make the cake topple or crumble as soon as I cut into it – but it cut like a hot knife in butter).

Creaminess, crispness and fluffiness were all textures I had covered, but the crunch element was missing. This is what got me to think of adding pistachios and then rosewater (why rosewater? My usual pistachio combo always results in the inclusion of rosewater, they are just a lovely flavour pairing).

A refreshing cake that of course is delicious in taste AND textures.

I must also give credit where credit is due, the sponge cake recipe I have used is my base for all sponges, in which is a slight adaptation of Australian Women’s Weekly magazines prize winning Sponge recipe created by Natalie Dick.

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn rosewater essence

Extra:

  • 1/4 seedless watermelon
  • 1 tsn rosewater essence
  • 300ml thickened cream
  • 1 tbsn icing sugar
  • 50g shelled pistachios

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in 1 cup.
  3. Top up the cup to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the egg, rosewater essence and sugar with electric beaters until light and pale.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile thinly slice the watermelon and cut away the rind.
  10. Place the watermelon pieces onto paper towel to absorb excess moisture.
  11. Beat the cream, extra rosewater essence and icing sugar with electric beaters until stiff peaks form.
  12. Blitz up the pistachios in a food processor until they resemble breadcrumb consistency.
  13. Cut the cake in half horizontally and place a cake layer on a plate.
  14. Top the layer on the plate with ¼ of the cream.
  15. Cut the watermelon to the same size as the cake layer and place on top of the cream.
  16. Sprinkle ½ the pistachio mix on top of the watermelon.
  17. Top the 2nd cake layer with ¼ cream and place cream side down into the watermelon.
  18. Spread the remaining cream on top of the top sponge cake layer.
  19. Dice the remaning watermelon and sprinkle on top of the cream.
  20. Sprinkle the remaining pistachio over the cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Rose Pistachio and Watermelon Sponge Cake

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Pink Strawberry Almond Cake with Rosé Frosting

Posted on Posted in Cakes .

Pink Strawberry Almond Cake with Rosé Frosting

Pink Strawberry Almond Cake with Rosé Frosting

I’ve done many baking experiments in the past with alcohol, spirits, liquors, cider, beer you name it but one alcohol beverage I have struggled with is wine. Don’t get me wrong, my Red Wine Chocolate Cake is to die for but champagne, white wine and sparling…I have tried these beverages in recipes and every time have failed.

You would think vanilla and champagne cupcakes would work well…but they taste as bland as plain cupcakes can be.

The main issue is I don’t really like wine so when the idea of wine in baking keeps getting thrown at me I continually experiments and am not left impressed with the result.

For something different this time I decided on Rosé. Knowing the flavour profile and complementary ingredient possibilities I managed to get it right this time with baking success.

The success funnily enough has come from the wine itself. I don’t even like Rosé but this icing was absolutely decadent and moreish. 

Pink Strawberry Almond Cake with Rosé Frosting

 

Ingredients:

Cake:

  • 375g strawberry jam
  • 285g butter, softened
  • 240g caster sugar
  • 4 eggs
  • 75g almond meal
  • 250g plain flour
  • ½ tsn bicarb of soda

Frosting:

  • 500ml pink rosé
  • 125g strawberry jam
  • 130g butter, softened
  • 250g icing sugar
  • 3 drops pink food colouring

 

Method:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter and sugar for 5 minutes or until creamy and pale with electric beaters.
  3. Add the eggs one at a time, beating in between each addition.
  4. Puree the jam in a food processor until smooth, leave aside.
  5. In a separate bowl combine the almond meal, flour and bi-carb of soda, stir.
  6. Sieve the flour mix into the butter mix along with half the strawberry jam puree. Beat with electric beats until just combine.
  7. Pour the mix into the prepared cake tin and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
  8. Wait 5 minutes then invert the cake onto a cake tray to cool completely.
  9. Meanwhile make the icing by place the wine in a saucepan on medium heat until it reduces to 25ml, set aside to cool.
  10. Using electric beaters whisk the butter, sugar, colouring, remaining strawberry jam puree and rosé reduction for 5 minutes until light and fluffy.
  11. Cut the top of the cake horizontally to even the surface then cut the cake in half horizontally.
  12. Spread the icing on the bottom cake layer, place the 2nd layer on top, ice the top cake layer and sides – enjoy!

 

Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Rosé Frosting recipe

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Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Almond Cake with Rosé Frosting

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