Sweet Tooth Experiments

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Summer Ricotta Turnover

Posted on Posted in Pastries .

Summer Ricotta Turnover

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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

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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Rum Raisin and Chocolate Delight Cake

Posted on Posted in Cakes .

Rum Raisin and Chocolate Delight Cake

Rum Raisin and Chocolate Delight Cake recipe

This cake is not ground breaking with distinctively bizarre textures or flavor combos. However, it has been purposely created to bring to live Cadbury’s Old Jamaican Rum N’ Raisin chocolate block into cake form.

To hero the chocolate I have used Cadbury’s Old Gold dark chocolate, for the Rum a popular Jamaican brand and for the raisins I ensured lots and lots of rum was absorbed in them for little flavor bombs.

 

Ingredients:

Cake:

  • 180g butter
  • 300g caster sugar
  • 2 tsn vanilla essence
  • 3 eggs
  • 170g self-raising flour
  • 65g plain flour
  • 85g cocoa powder
  • 1/2 tsn bicarbonate of soda
  • 2 tsn instant espresso coffee granules
  • 80ml water
  • 85ml milk

Rum syrup:

  • 110g raisins
  • 140g Jamaican rum
  • 80g sugar

Mousse:

  • 200g dark chocolate
  • 40ml reserved syrup
  • 2/3 cup thickened cream
  • 1 tsn gelatin
  • 65g icing sugar

Ganache:

  • 100g dark chocolate
  • 100ml thickened cream

 

Method:

  1. Preheat the oven to 180c degrees and line a 25cm round cake tin with baking paper.
  2. Using electric beaters beat the butter, sugar and essence for 5 mins or until it is light and fluffy.
  3. Add in the eggs one at a time and ensure you beat thoroughly between each addition.
  4. Sift in the flours, cocoa powder and bicarbonate of soda into a bowl, mix.
  5. Add the coffee granules to the water, then add the milk, stir.
  6. Add the flour mix and coffee mix into the butter mix and fold until combine.
  7. Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted in the center comes out clean.
  8. Once cooked leave the cake in the tin for 5 mins, then invert onto a cooling rack to cool.
  9. Meanwhile make the rum and raisin mix by placing the raisins, rum and sugar into a saucepan and stirring over a simmering heat for 5 minutes.
  10. Drain raisins (reserving the syrup for later) and chop up the raisins.
  11. Make the mousse by placing 1/3rd cup cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute then stir until smooth.
  12. Add 40g of the reserved rum syrup to the chocolate mix, stir then set aside to cool.
  13. Add the gelatin to the water and stir until well combined with no lumps.
  14. Beat with electric beaters the remaining cream, gelatin mix and sugar until soft peaks form.
  15. Add the chocolate mix to the cream mix and beat until combine and peaks form, place in the fridge until required.
  16. Make the ganache by placing the cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute, stir until silky smooth.
  17. To assemble the cake cut the cake into 3 layers horizontally.
  18. Brush the remaining rum syrup over the top of the 3 layers.
  19. Line the original baking tin with 3 layers of plastic wrap and place the first cake layer in the tin, rum side up.
  20. Sprinkle half the raisins over the cake layer and top with half of the mousse, followed by the second cake layer rum syrup side up.
  21. Repeat raisin and mousse layers again and top with the last cake layer rum syrup side down.
  22. Fold the overhanging plastic wrap over the cake and leave in the fridge for 3 hours to completely set.
  23. Remove the cake from the tin by pulling up the plastic wrap and placing the cake only a plate.
  24. Pour over the chocolate ganache and enjoy.

 

Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Watermelon Daiquiri Cake with Ermine Frosting

Posted on Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

Watermelon Daiquiri Cake with Ermine Frosting

Ermine frosting has recently peaked my interest. Also known as Butter Roux frosting, this old fashion icing was commonly used in the 19th century as a staple icing (these days we would opt for cream cheese frosting over ermine).

Therefore I started experimenting with cakes that I thought would be a great basis for this frosting to be featured in.

Being a Sunday morning and having cocktails the night before I took inspiration from a few of my favs.

Out of this my days experimenting the watermelon daiquiri cake was born. To really connect the icing with the cake I replaced some of the milk with rum to make the daiquiri shine.

The outcome, a lovely luscious lime cake with a beautifully moreish watermelon syrup topped with rum inspired ermine.

 

Ingredients:

Cake:

  • 90g butter, room temperature
  • 1/2 tsn vanilla essence
  • 2 tsn lime zest
  • 1 tsn orange zest
  • 110g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 20ml milk
  • 30ml lime juice

Watermelon syrup:

  • 900g watermelon flesh
  • 80g sugar

Frosting:

  • 15g flour
  • 70ml milk
  • 30ml rum
  • 90g butter
  • 100g sugar

 

Method:

  1. Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
  2. Place the butter, vanilla, zest and sugar in a bowl and beat with electric beaters for 2 minutes or until this mix is light and fluffy.
  3. Add the eggs one at a time, beating in between each addition until well combine.
  4. Add the flour, milk and juice and beat on low until just combine.
  5. Pour the mix into the cake tins evenly and bake for 45 minutes or until a skewer inserted into the cakes comes out clean, leave aside in the tin.
  6. Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
  7. Pass the watermelon juice through a sieve and place into a saucepan.
  8. Place the saucepan on a medium heat and simmer until it reduces to 220ml.
  9. Add the 80g of sugar to the watermelon syrup and cook on a high heat until the mix resembles a syrupy consistency (180ml in total).
  10. Poke holes in the cooled cakes with a skewer then pour the syrup over the top of the cakes evenly, leave aside for 1 hour for the syrup to soak through the cakes.
  11. Meanwhile make the icing by placing the flour, milk and rum in a saucepan and whisk with a hand whisk on a medium heat until a thick paste forms, take off the heat and leave aside until cooled.
  12. Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
  13. Add the rum flour mix to the butter mix and beat until creamy and well combine.
  14. To assemble the cake, place one layer of cake onto a plate, syrup side up.
  15. Top with half of the icing, top with the second cake layer syrup side up.
  16. Finish with the remaining icing and some pieces of fresh watermelon.
  17. Enjoy.

 

Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Rum Banana Ginger and Date Cake

Posted on Posted in Cakes .

Rum Banana Ginger and Date Cake

Rum Banana Ginger and Date Cake recipe

This cake is actually a massive fluke. Originally I wanted to make a creamy soda cake and planned to use my Coca-Cola Chocolate Cake recipe and substitute the cola for creamy soda.

After I made this cake I soon realised that the creamy soda taste is so subtitle that it just tastes like a plan vanilla cake. As I was in the baking mood I then decided that this was a flop and I would make a new cake.

I still wanted to do a drink based cake so I took inspiration from the night before – Saturday nights drinks.

A friend was drinking spiced rum with ginger beer – so I thought of still using the coca-cola recipe as the base but replacing the cola with spiced Rum and added ground ginger to the mix. This though was still a little ordinary, therefore to add another layer I made ginger rum banana filling and topped the cake with some chopped dates. I figured the dates could play the same role as raisins do in the ‘rum & raisin’ combo. Additionally banana works well with ginger and rum so if could be a good inclusion.

Outcome – this cake hits the spot!

Rum Banana Ginger and Date Cake recipe

 

Ingredients:

Cake:

  • 260g self raising flour
  • 300g brown sugar
  • ¼ tsn salt
  • 1 tsn ground ginger
  • 1 egg
  • 125ml milk
  • 1 tsn vanilla
  • 125g butter
  • 180ml rum

Filling:

  • 300g banana (3 banana’s)
  • 60ml butter
  • 1 tbsn rum
  • 1 tsn ground ginger

Icing:

  • 1 + 1/2 cup icing sugar
  • 150g cream cheese
  • 75g butter
  • 2 tsn rum
  • 1 tsn ground ginger

Extra:

  • 150g dates, diced.

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Place the flour, sugar, salt and ginger into a bowl and stir until well combined.
  3. Place the egg, milk and vanilla into a bowl and using electric beaters beat until light and fluffy.
  4. Place the butter and rum into a saucepan and heat on low until the butter is melted, take off the heat.
  5. Stir the egg mix into the dry mix until well combined.
  6. Add the rum mix and beat with electric beaters until smooth.
  7. Pour the cake mix into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean.
  8. Place on a cooling rack until cold.
  9. Meanwhile to make the filling mash the bananas until smooth (if lumpy pass through a sieve).
  10. Place the filling ingredients into a saucepan and stir on a medium heat until well combine and the bananas have absorbed the other ingredients. Set aside.
  11. To make the icing place all the ingredients into a bowl and using electric beaters whisk until smooth and creamy, set aside.
  12. Cut the cake in half horizontally and spread the banana mix evenly on the top of one cake layer.
  13. Place the second layer onto the banana mix.
  14. Spread the icing over the top and sides of the cake.
  15. Top with diced dates and serve.
Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Croatian Honey Cake

Posted on Posted in Cakes, Croatian, Traditional .

Croatian Honey Cake

Croatian Honey Cake recipe
Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).
Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!
Croatian Honey Cake recipe

Ingredients:

Cake:

  • 400g plain flour
  • 1tbsn bicarbonate of soda
  • 45ml milk
  • 45ml oil
  • 15g honey
  • 140g sugar
  • 1 Egg

Filling:

  • 1 tsn vanilla essence
  • 500ml milk
  • 70g honey
  • 60 g sugar
  • 6 tbsn semolina
  • 150g butter
  • 130g dark chocolate

Syrup:

  • 70g sugar
  • 80g water
  • 50ml rum

 

Method:

  1. Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.
  2. Pour the honey mix into a bowl and leave aside to cool.
  3. Sift the flour and bicarb into the honey bowl.
  4. Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.
  5. Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.
  6. Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.
  7. Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.
  8. Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.
  9. Melt the chocolate in the microwave for 1 minute on medium or until melted.
  10. Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.
  11. Cover both bowls with plastic wrap.
  12. Preheat the oven to 180c degrees.
  13. Make the cake by lining 2 40cm x 30cm baking trays with baking paper.
  14. Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.
  15. Bake both cakes for 5 minutes until pale but firm to touch.
  16. Cut both layers in half and leave aside to cool.
  17. Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.
  18. To put the cake together line a 15cm x 15cm cake tin with baking paper.
  19. Cut the 4 cake layers to size to fit the tin perfectly.
  20. Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.
  21. Add half the honey filling and spoon onto the cake layer in the tin, flatten.
  22. Add the 2nd cake layer and brush with ¼ of the syrup.
  23. Add the chocolate filling and flatten out.
  24. Top with the next cake layer and brush with ¼ syrup.
  25. Add the remaining honey filling and top with the last cake layer.
  26. Brush the top cake layer with the remaining syrup.
  27. Cover the cake with plastic wrap and place in the fridge overnight to set.
  28. Turn the cake onto a plate and trim the sides to ensure even layers are visible.
  29. Cut the cake into long slices and dust with icing sugar, enjoy.

 

Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Rum Coconut and Raspberry Cake

Posted on Posted in Cakes .

Rum Coconut and Raspberry cake

Rum Coconut and Raspberry Cake Recipe
Turning the cocktail ‘raspberry mojito’ into a decadent cake, this recipe clearly derived from another night out’s inspiration.

The taste and contents of this cake is exactly that, white rum, raspberry jam and lots and lots of coconut (4 types in fact).

A pretty simple and straight forward coconut cake spiked with rum and sweetened with raspberry it’s no surprise this cake hits the spot for coconut fans.

Rum Coconut and Raspberry Cake Recipe

 

Ingredients:

Batter:

  • 40g desiccated coconut
  • 210ml coconut milk
  • 130ml rum
  • 190g butter
  • 235g sugar
  • 1 +1/2 tsn coconut essence
  • 2 eggs
  • 280g self rasing flour

Extra:

  • 250g raspberry jam
  • 250ml cream
  • 25g icing sugar
  • 100g flaked coconut

 

Method:

  1. Pre-heat the oven to 160c degrees and line 2 x 25cm cake tins with baking paper.
  2. Place the coconut, milk and rum in a bowl, stir and leave aside for 1 hour.
  3. With electric beaters beat the butter and sugar until the mix is light and fluffy.
  4. Add the essence and beat for 1 minute.
  5. Add the eggs one at a time, beating in between each addition.
  6. Sift in the flour and add the rum mix, stir well.
  7. Using a spatula lightly mix the rum mix into the egg mix until well combined.
  8. Pour into the cake tins evenly and bake for 1 hour or until a skewer inserted into the center of the cakes comes out clean.
  9. Leave the cakes aside to cool on a cooling rack until cold.
  10. Cut the cakes both into 2 even layers horizontally.
  11. Whip the cream and the icing sugar with electric beaters until peaks form.
  12. Place one cake layer on a plate spread 1/2 of the jam, add the second layer, spread with 1/3rd cream mix, add a third layer and spread the remaining jam.
  13. Top with the last layer and spread the remaining cream on the top and sides of the cake evenly.
  14. Coat with the extra flaked coconut on the sides and top of the cake and enjoy.

 

Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake recipe

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Rum Coconut and Raspberry Cake Recipe

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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.

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Malibu Rice Doughnuts recipe

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Malibu Rice Doughnuts recipe

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Malibu Rice Doughnuts recipe

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Malibu Rice Doughnuts recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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!

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

 

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:

  1. Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
  2. Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
  3. Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
  4. Add the essence and beat for 1 more minute.
  5. Turn the beaters on low and add the flour mix and beat for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
  7. Remove the tins from the oven and leave for 10 minutes in the tins.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
  10. Whisk in the rum until just combine.
  11. To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
  12. Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
  13. Leave aside to cool completely.
  14. To assemble spoon the curd evenly on the top of 2 cakes.
  15. Spoon the cream evenly on the top of the curd.
  16. Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
  17. To make the ganache place the cream in the microwave until boiling.
  18. Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
  19. Stir until glossy and thick.
  20. Drizzle the chocolate ganache over the top of the cake and serve.

 

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Chocolate Coconut Mousse Rum Cake

Posted on Posted in Cakes .

Chocolate Coconut Mousse Rum Cake

Chocolate Coconut Mousse Rum Cake recipe

Rum and Coconut are a very common cocktail pairing which I have previously baked with (see my Pina Colada Cake) so when I needed to use up some Rum and Coconut milk I had to think outside of pineapple and glaze cherries.

For something really different I set myself a task of making a Tiramisu cake but replace the cream and cheese filling with chocolate mousse and replacing the masala with rum. Lastly I then replaced the expresso coffee with coconut milk.

Now I am a massive massive traditional tiramisu fan (my mum’s recipe is the best I have ever tasted), so this recipe had big shoes to fill and OMG it delivered with flying colors.

You would think chocolate and rum would clash, however it very much works a treat.

Ingredients:

Cake:

  •  500ml coconut milk
  • 110g sugar
  • 115ml rum
  • 22 sponge biscuits
  • 700ml thickened cream
  • 210g dark chocolate
  • 3 tbsn cocoa powder

Topping:

  • 150g thickened cream
  • 1 tbsn icing sugar
  • 1 + ½ tsn Rum

 

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
  5. Place these biscuits on the bottom of the lined tin and trim to fit.
  6. Place 600ml cream in the microwave until simmering.
  7. Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
  8. Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
  9. Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
  10. Place the remaining biscuits into the coconut milk mix, one at a time until each has absorbed the mix (there should be only a little amount of the mix left).
  11. Place the biscuits on the top of the mousse and trim to fit.
  12. Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
  13. Remove the cake from the tin by inverting onto a plate.
  14. Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
  15. Dust with cocoa powder.
  16. Whisk the cream and icing sugar until well combine.
  17. Stir in the rum and dollop the cream on the top of the cake.
  18. Dust with cocoa powder and enjoy.
Lemon Almond and Lavender Roulade recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe.

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