syrup – Sweet Tooth Experiments

Sticky Coconut Malibu Lime Mini cakes

Posted on May 13, 2017 Posted in Cakes .

Sticky Coconut Malibu Lime Mini cakes

So you may have noticed this recipe is not really unusual like my usual recipes. Coconut, Lime and Rum are all tropical flavors that make sense together.

Why this recipe makes it to my website is because it’s the first time I have made a recipe with Malibu that has really excited me. Yes I bake with alcoholic liquors quite often, especially rum, however Malibu is not a common baking liquor. Also, and most importantly this recipe is so extremely amazing and exceeded my expectations so much I just had to share it.

I’m very much a chocoholic, but this recipe had me opting for these mini cakes over a chocolate cake!

Ingredients:

Batter:

125g butter
200g white sugar
3 eggs
2 tsn rum essence
90g desiccated coconut
100g plain flour
1 tsn baking powder
85g coconut cream
1 tbsn lime zest

Syrup:

125g sugar
110ml lime juice
55ml Malibu liquor
145ml water

Extra:

20g desiccated coconut
36 raspberries or half a pomegranate
12 mint leaves (optional)

Method:

Preheat the oven to 160c degrees and place 12 cupcake patties into a 12 capacity cupcake tin.
Using electric beaters whisk the butter and sugar until light and fluffy.
Add the eggs one at a time, beating in between each addition.
Add the rum essence and beat.
Add the coconut to the mix and beat.
Add the flour and baking powder through the sieve.
Add the coconut cream and lime zest, stir until combine.
Oil the cupcake patties with oil spray and pour the mix into the cases.
Bake in the oven for 25 minutes or until a skewer inserted into the center of a cake comes out clean.
Place the cakes onto a cooling rack to cool.
To make the syrup place the ingredients into a saucepan and bring to the boil.
Bring the temperature down to medium and allow to cook until the mix thickens to a syrup consistency.
Pour the syrup evenly over the cakes.
Place the coconut onto a tray and in the oven until slightly browned.
Sprinkle the coconut on the top of the cakes.
Top with 1 mint leave (optional) and 3 raspberries OR 4-5 pomegranate seeds per cake.


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Yoghurt Panna Cotta with Honey Figs Syrup

Posted on April 26, 2016 Posted in Panna Cotta .

Yoghurt Panna Cotta with Honey Figs Syrup

I recently went through a phase where I wanted to make ‘healthy’ desserts, but without using super expensive ingredients or ingredients that are difficult to find.

On top of this I didn’t want them to be too hard to make, I wanted to make the recipe easy for anyone to pick up and master. Additionally, I wanted people to be able to zip into Coles for ingredients and make a simply tasty and not KJ (calorie) heavy dessert.

This Panna Cotta recipe uses low fat yoghurt and milk instead of fattening cream and honey to add some extra sweetness.

The figs provide some beautiful flavor and sweetness (especially being soaked in honey).

Ingredients:

Panna Cotta:

120ml low fat milk
2 tsn honey
2 tsn vanilla essence
2 + ¼ tsn gelatine
480ml low fat vanilla yoghurt

Syrup:

120ml honey
200ml water
320g figs (around 5 figs)

Method:

Spray 4 x 250ml cup ramekins with oil spray.
Place the milk, honey and vanilla essence in a bowl and heat in the microwave until boiling, stir to combine.
Add the gelatine and beat until smooth with no lumps.
Add the yoghurt and whisk to combine.
Pour the mix evenly between the 4 ramekins and place in the fridge to set for 4 hours.
Meanwhile, make the figs cut up the figs into 6 pieces vertically and place in a saucepan.
Add the honey and water to the saucepan and heat on high on the stove.
Stir constantly until the figs are soft and a syrup has formed (will take around 5 minutes on high/medium heat).
Place the syrup and figs into a bowl and leave aside to cool completely.
Once the Panna Cotta has set turn out onto a plate and top with the cooled figs and cooled syrup. Serve.

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

: 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:

Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
Turn the heat to high until the water is boiling then down to a gentle simmer.
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).
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.
Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
Add the honey and orange blossom water and beat until well combined.
Add the flour, baking powder and beat until combine.
Add the almond meal, polenta and eggs and beat until well combined.
Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
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.
Leave the cake aside for 15 minutes then invert onto a cooling rack.
Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
Place the slices on top of the cake.
To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
Pour the syrup over the cake and enjoy.

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Mandarin and Polenta Syrup Cake

Posted on October 13, 2014 Posted in Cakes .

Mandarin and Polenta Syrup Cake

Mandarins at the moment are so moorish, just asking me to bake something with them!

After making the Semolina and Orange Blossom Cake a few weeks back I decided to take inspiration from the earthy influence and create a new recipe with a similar texture using another unusual base ingredient.

Polenta is quite similar to semolina that is derived from corn instead of wheat with comparable denseness and unique texture (therefore making it gluten free).

For flavour I decided to take advantage if the juicy and sweet mandarins which brought me to the end result of a Polenta and Mandarin Syrup Cake.

Ingredients:

Cake:

2 mandarins
85g polenta
60g almond meal
½ tsn baking powder
3 eggs
110g sugar

Syrup:

125g sugar
1 tbsn + 1 tsn water
200ml mandarin juice (approx. 4 mandarins, juiced)

Method:

Pre-heat the oven to 180c and line a 20cm spring form baking cake tin with baking paper.
Place the mandarins in a small saucepan. Fill with water until the mandarins are covered and bring to the boil.
Boil on high for 30 minutes or until they are very very soft.
Remove from the saucepan and place, skin and all into a food processor and process until pureed with no lumps.
Place the polenta, almond meal and baking powder in a bowl and stir until combined.
With electric beaters beat the eggs and sugar for 10 minutes or until mix is thick, pale and tripled in size.
Fold very carefully half the polenta and puree mandarins, then add in the remainder of both the polenta and puree very carefully until combine.
Pour the mix into the cake tin and place in the oven for 40 minutes of until a skew comes out clean.
While the cake is cooking make the syrup by placing the water and sugar in a saucepan on high, stirring until the sugar is dissolved, then leave on medium for 8 minutes or until the syrup just started to caramelize and goes rich in colour. Swirl the pan every few minutes to stop the sugar crystals forming on the sides of the pan.
Now very careful not to burn yourself pour the mandarin syrup into the saucepan and using a whisk stir until the mix is combine, smooth and silky.
Using the cake skewer pierce the cake about 20 times to place little holes.
Now with a spoon pour the syrup over the cake evenly. Swirl the tin to make sure no syrup sits in the middle of the cake and leave to cool.
Once cooled take out of the tin and enjoy.

Notes: You can serve with a dollop of whipped cream.

Ingredients

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Orange Blossom Semolina Syrup Cake

Posted on September 21, 2014 Posted in Cakes .

Orange Blossom Semolina Syrup Cake

This cake incorporates unique flavors and ingredients that when combine produce the most amazingly textured and tasting cake.

The texture of the semolina, taste of the orange blossom and crunch of the almond meal/flakes creates a cake that will melt in your mouth. Add the orange syrup and you would swear the cake has just come out of a Greek nonna’s kitchen.

The orange blossom delivers a special twist on top of the orange syrup for a unique rare luscious flavor.

Ingredients:

125g butter
110g sugar
2 tbsn orange zest
1 + ½ tbsn orange blossom water
3 eggs
1 cup semolina
1 cup almond meal
1 tsn baking powder
40g flaked almonds
2 tbsn extra sugar
200ml thickened cream

Syrup:

110g sugar
330ml orange juice (approx. 5 Oranges – use the same orange for the zest)

Method:

Preheat the oven to 180c and line a 23cm spring form cake tin.
Beat butter and sugar with electric beaters in a bowl until thick and pale.
Add the zest and blossom water, and beat until combine.
Add the eggs one at a time beating in between each addition.
Stir in the semolina, almond meal and baking powder until well combine.
Spoon cake batter into the cake tin and flatten out with the back of the spoon.
Sprinkle the flaked almonds on the top, and then sprinkle the extra sugar.
Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
Leave in the cake tin and using the skewer poke small holes in the top of the cake.
To make the syrup place the sugar and orange juice into a sauce pan stirring on high until the mix bubbles. Turn to medium for 5 minutes or until the mix thickened up and turns syrupy.
Pour the syrup over the top of the cake, evenly covering all areas.
Whip the cream until thick and peaks form.
Remove the cake from the tin and serve warm with a dollop of the cream on the side.

Notes:

When flattering out the cake batter allow for more batter around the sides of the cake so when it rises the centre will not peak.

Ingredients

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Hazelnut Cake with Spiced Syrup

Posted on January 29, 2014 Posted in Cakes .

Hazelnut Cake with Spiced Syrup

This cake believe it or not tastes like Baklava but without the pastry and is better!

This is actually one of my favorite cakes that incorporates beautiful spices, tasty hazelnut with a to die for syrup and melt in your mouth texture.

Ingredients:

125g butter
½ cup white sugar
3 eggs
1/3 cup plain flour
1 tsn baking powder
1 ¾ cup hazelnut meal
¼ cup milk

Syrup

2 chamomile tea bags
2/3 cup boiling water
¼ cup honey
1 + ½ tsb cinnamon
2/3 cup white sugar

Method:

Place the teabags into boiling water on a saucepan, boil then let the tea infuse for 15 minutes mins.
Preheat the oven to 180c and line a 20cm cake tin with baking paper.
Beat butter and sugar until pale and fluffy, add eggs one at a time.
Sift in the corn flour and baking powder.
Add hazelnut meal and milk and stir to combine.
Pour into tin and bake for 45 minutes or until skewer inserted in the cake comes out clean.
To make the syrup remove the teabags and add in the honey, cinnamon and sugar.
Put the stove on medium until the sugar dissolves, then bring to the boil until the syrup has thickened.
Once cake has cooled place on a plate and drizzle with the syrup.

Notes:

My example above is a slice, where I just made this into a rectangle slice tin instead. As this cake has minimal rising agents this was fine to do. I recommend though making it as a cake.
You could use chai teabags instead of chamomile for a more spicy taste.
I recommend whipping up some cream with icing sugar and piping on top then drizzling the syrup if you want to dress the cake up a bit.
This would also be lovely served with ice-cream on the side.

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Baklava

Posted on January 27, 2014 Posted in Traditional, Turkey .

Baklava

Similar to the other international traditional dishes I have blogged about this one as well has many different variations, which I have explored and found my favorite.

Ingredients:

160g blanched almonds
140 shelled pistachios
2 tsn ground cinnamon
1 tsn ground cloves
1 tsn ground nutmeg
18 filo pastry sheets
75g butter

Syrup

1 cup water
220g white sugar
90g cup honey
1 + ½ tsn rosewater

Method:

Preheat the oven to 180c and grease a 22cm square cake tin.
Process the nuts and spices until finely chopped.
Spread the nut mix onto a tray and bake in the oven for 10 minutes or until lightly browned.
Increase the oven temprature to 200c.
Cut the pastry sheets to fit the base on the tin. Layer 3 pastry sheets brushing each layer with butter. Place this in the tin and sprinkle with 1/3 cup of the nut mix.
Repeat pervious step ending with 3 sheets of pastry.
Using a knife, cut the baklava into quarters, then each square diagonally, then the triangles in half.
Bake for 25 minutes, reduce the oven temperature to 150c and bake for another 10 minutes.
Now make the syrup by stirring all the ingredients in a saucepan on medium until the sugar dissolves.
Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened.
Once the Baklava is cooked pour the syrup over the pastry. Once the Baklava is cooled serve.

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Polenta, Yoghurt and Lime Cake

Posted on January 2, 2014 Posted in Cakes .

Polenta, Yoghurt and Lime Cake

I am a lover of polenta, cook with parmesan and bake..oh my! So when I came across a polenta, yoghurt (I also love baking with yoghurt the texture is to die for) and lime cake I was intrigued.

You don’t taste the polenta (it doesn’t really have much flavor anyway) but the texture of this cake is awesome.

Ingredients:

1 cup polenta
1 cup natural yoghurt
2 tsn finely grated lime rind
250g butter
1 cup white sugar
3 eggs
1 cup self raising flour

Syrup:

1 cup white sugar
1/3 cup lime juice

Method:

Combine the polenta, yoghurt and rind in a bowl and mix. Refrigerate for 3 hours minimum (overnight would be best).
Pre-heat the oven to 180c and line a 25cm cake tin with baking paper.
Add the butter, sugar and polenta mix until combined. Then stir in the eggs and sifted flour.
Pour batter (or spread due to constancy) into the cake tin and cook for 50 minutes.
To make the syrup add the sugar and juice into a pan on the stove on low until the sugar is dissolved, then boil mixture.
Pour the syrup over the cake in the tin once cooked and let the cake stay in tin for 20 minutes. Serve.

Notes:

This cake is amazing by itself but you can serve with a dollop of yoghurt on the side if you think the syrup is to over powering.
Don’t microwave the syrup instead of cook on the stove, the syrup won’t thicken and it will be the consistency of water not thick syrupy goodness.
I places some sultanas in the syrup for a bit of a variation on the syrup in the pic above, however I do recommend leaving the syrup as is.

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Sweet Tooth Experiments

Tag Archives: syrup

Sticky Coconut Malibu Lime Mini cakes

Yoghurt Panna Cotta with Honey Figs Syrup

Orange Blossom Polenta and Yoghurt Syrup Cake

Mandarin and Polenta Syrup Cake

Orange Blossom Semolina Syrup Cake

Hazelnut Cake with Spiced Syrup

Baklava

Polenta, Yoghurt and Lime Cake

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