Sweet Tooth Experiments

Tag Archives: rosemary

Rosemary Lemon and Carrot Loaf

Posted on Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Orange and Oat Slice

Posted on Posted in Slice .

Rosemary Orange and Oat Slice

Rosemary Orange and Oat Slice recipe
 

I recently made an oat based granola with orange that was so lovely I decided to make a slice featuring these 2 ingredients along with an extra flavour inclusion to make it extra special and different. After doing some research in what unique flavor profiles I could pair orange and oats with I ended up deciding on rosemary for something different.

This slice is a simple, easy and a really delicious treat that will surprise people how tasty the flavors are together.

 

Ingredients:

Slice:

  • 150g self-raising flour
  • 115g sugar
  • 120g oats
  • 3 tsn dried rosemary
  • 3 tsn orange zest
  • 120g butter
  • 1 + ½ tbsn golden syrup
  • 1 egg

Icing:

  • 150g icing sugar
  • 75g butter
  • ½ tsn rosemary
  • ½ tsn orange zest
  • 15ml orange juice

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place the flour, sugar, oats, rosemary and zest into a bowl and mix until combine.
  3. Place the butter and golden syrup into a bowl and microwave until melted, stir.
  4. Add the butter mix and stir into the flour mix until combine.
  5. Beat the egg in a bowl with a hand whisk and stir into the flour mix.
  6. Spoon the mix into the tin and flatten down with the back of a spoon.
  7. Place in the oven for 20 minutes or until golden.
  8. Leave in the tin for 5 minutes then turn onto a cooling tray until cold.
  9. Meanwhile to make the icing, place all ingredients into a bowl and using electric beats whisk until light and fluffy.
  10. Spoon the icing over the top of the slice and using a knife flatten the top.
  11. Place the slice in the fridge for 30 minutes to set the icing, then cut and serve.

 

Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Apple and Olive Oil Cake

Posted on Posted in Cakes .

Rosemary Apple and Olive Oil Cake

Rosemary Apple and Olive Oil Cake recipe

After some recent experimenting with Basil, Earl Gray, Jasmine and Green Tea I’m not surprise that I have also taken an interest in more spice and herb kitchen staples. The latest fixation – Rosemary. So I went a bit Rosemary baking crazy on the adventure with plenty of trial and error until I finally came up with a recipe that ticked all the box.

I was so sure the Chocolate and Rosemary cake experiment would be the strongest, but was triumphed by the Apple Rosemary and Olive Oil Cake.

The flavour of this cake is very interesting and addictive with a savory twist. While the apple provides a delectable and delicate texture.

Rosemary Apple and Olive Oil Cake recipe

Ingredients:

  • 760g peeled and diced apple pieces
  • 4 eggs
  • 160ml olive oil
  • 2 tsn vanilla
  • 4 tsn dried rosemary
  • 270g sugar
  • 100g flour
  • 80g self raising flour
  • 60g ground almonds

Apple Crisps:

  • 40g butter
  • 40g sugar
  • 250g peeled and thinly sliced apple

Icing:

  • 500ml mascarpone cheese
  • 100ml honey
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Peel and diced the apple into small pieces and set aside.
  3. Place the rosemary into a mortar and pestle and grind until fine.
  4. Place the eggs, olive oil, vanilla, ground rosemary and sugar into a bowl and beat with electric whisk for 2 minutes of until the mix is light and fluffy.
  5. Sieve in the flours and ground almonds and whisk with a hand whisk until just combine.
  6. Add the apple and stir until just combine.
  7. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
  8. Place the cake onto a cooling rack until cold.
  9. To make the apple crisps use a mandolin to finely slice the apple and place in a saucepan on a medium heat with the sugar and butter.
  10. Stir until the butter and sugar mix is soaked into the apple, then place the apple onto baking paper and place in the oven for 10 minutes or until the apple begins to golden.
  11. Remove the apples and set aside to cool.
  12. To make the icing place the mascarpone, vanilla and honey into a bowl and using electric beaters whisk until peaks form.
  13. Cut the cake in half horizontally and spread with half the cheese mix.
  14. Place the 2nd cake layer on the top of the cheese icing layer and top with the remaining cheese.
  15. Scatter the apple crisps over the top of the cake and enjoy.

 

Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Mandarin and Rosemary Cake

Posted on Posted in Cakes .

Mandarin and Rosemary Cake

Mandarin and Rosemary Cake recipe

Though it sounds bazaar to have a cake featuring a pairing of 2 conflicting flavors and textures this cake surprises and delights.

I do have to admit I was a little skeptical as to if this would turn out to be a successful flavour combo. I knew this experiment of flavours would be interesting, but you don’t know how successful a made up flavour combo will pair until you actually create the cake and taste.

Why this was so surprising, the favors blended together and created the most amazing flavour. The rosemary seems to add a salty but sweet twist, while the mandarin provides the freshness and citrus flavour foundation.

Definitely a new favorite sweet treat!

 

Ingredients:

Cake:

  • 170g butter
  • 140g sugar
  • 300g cake flour
  • 2 tsn dried rosemary
  • 1 tbsn mandarin zest
  • 1 tsn vanilla essence
  • 2 tbsn mandarin juice
  • 170g milk
  • 6 eggs
  • Pinch cream of tartar
  • Pinch salt
  • 40g sugar

Icing:

  • 160g butter
  • 4 cups icing sugar
  • 4 tbsn mandarin juice
  • 2 tsn mandarin zest
  • 2 tsn dried rosemary

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 23cm cake tin with baking paper.
  2. Using electric beaters whisk the sugar and butter for 2 minutes until light and creamy.
  3. Add the flour, rosemary, zest, essence, juice and milk to the butter mix.
  4. Beat until the mix is creamy and fluffy.
  5. In another bowl beat the eggwhites until soft peaks form.
  6. Add the salt, tartar and sugar to the eggwhite mix and beat until peaks form.
  7. Fold a quarter of the eggwhite mix into the batter to loosen the batter up.
  8. Fold the remaining eggwhites into the mix.
  9. Pour the batter into the cake tin and bake in the oven for 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  10. Leave the cake in the tin for 10 minutes to cool, then place on a cooling rack until cold.
  11. To make the icing beat the butter and icing sugar with electric beaters until creamy and smooth.
  12. Add the juice, zest and rosemary to the mix and beat until well combine.
  13. Cut the cooled cake in half horizontally.
  14. Place 1 cake half on a plate, spread with 1/3rd of the icing.
  15. Place the 2nd cake half on top of the icing then spread the remainder of the icing on the sides and top of the cake.
  16. Enjoy!

 

Note:

  • I used 4 mandarins for this recipe.

 

Mandarin and Rosemary Cake recipe

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Mandarin and Rosemary Cake recipe

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Mandarin and Rosemary Cake recipe

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Mandarin and Rosemary Cake recipe

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Mandarin and Rosemary Cake recipe

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