watermelon – Sweet Tooth Experiments

Watermelon Jam

Posted on October 17, 2020 Posted in Jam .

Watermelon Jam

This recipe actually came from another bake where the jam was an element in a rose pistachio and watermelon jam sponge cake recipe. Instead of using strawberry jam like a traditional sponge cake I decided to use watermelon instead. I put way to much sugar in the jam originally and way to much jam in the sponge therefore the bake was a failure, but I felt the watermelon jam had quite a lot of potential so I revisited my recipe and reduced the sugar content down quite significantly.

It does depend on how sweet the watermelon is to begin with, but this recipe is super easy and perfect on scones, toast…basically wherever you would normally have jam.

Watermelon Jam

Ingredients:

180g watermelon, diced
1/2 tsn lemon juice
1 tbsn icing sugar
4 tsn jamsetta with pectin

Method:

Put the watermelon pieces into a food processor and blitz until pureed.
Put the puree through a sieve to catch any flesh or seeds.
Pour watermelon liquid, lemon juice and sugar in a saucepan on high heat, whisking with a hand whisk until boiling then turn to low.
Add the Jamsetta and continue whisking until silky smooth.
Increase the temperature to high again until boiling, then reduce heat to simmer, whisking until the mix resembles a syrupy consistency (this should take 8 minutes).
Pour the jam into a jar and leave aside until cooled.
Place in the fridge and enjoy with cream on scones, toast, cake fillings or pancakes.

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Watermelon Jam

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Note: I brought my jamsetta at Woolworths for under $2.

Rose Pistachio and Watermelon Sponge Cake

Posted on October 4, 2020 Posted in Cakes .

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:

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

Blueberry Cardamom Sponge Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Melon Lime and Prosciutto Cupcakes

Posted on February 16, 2018 Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Ingredients:

Cake:

55g prosciutto
120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
140g brown sugar
160g cake flour
1 + ¼ tsn baking powder
½ tsn bicarbonate of soda
½ tsn salt
2 eggs
2 tsn melon essence
½ tsn lime zest
120g butter

Icing:

10ml watermelon reduction
5ml milk
160g icing sugar
180g butter
1 tsn lime zest
1 + 1/2 tsn melon essence

Method:

Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
Once cooled finely dice the meat into small pieces.
Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
Spray the cases slightly with oil spray.
In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
In another bowl beat the eggs until light and fluffy with electric beaters.
Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
Add the butter and 40g of the chopped prosciutto, beat until combine.
Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
Once the cupcakes are cooked leave on a cooling rack until cold.
When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
Top icing with scatters of the remaining 15g of prosciutto and enjoy!

Note:

I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.


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Vegan Vodka Watermelon Sorbet

Posted on January 6, 2018 Posted in Ice-cream & Sorbet .

Vegan Vodka Watermelon Sorbet

Have you ever heard of people infusing vodka into a whole watermelon? A friend was telling me if you cut out a hole in the watermelon skin and hollow the watermelon out a little bit you can pour vodka into the hole to make a spiked watermelon. You put it in the fridge for a day and then cut it up as per usual for a twist on having a drink of vodka.

This got me thinking. As I had some watermelon left over from a previous bake and have a New Years Eve gathering in a few days I could get into some experimenting.

So I figured as watermelon is basically all liquid, if I blitz the flesh with the vodka and some sugar I could freeze the mix and make a granita.

Though the granita was lovey it wasn’t really anything unusual, therefore I decided to add in another flavour to compliment the watermelon taste as well as turn it into a silky smooth and more satisfying sorbet.

As my friend hosting is a vegan thus wont eat eggwhite (which is needed to turn the granita into sorbet) I decided to use an alternative that she could eat. There are many egg replacement options that vary in results, however I have noticed that of you want eggwhite alternatives aquafaba (the liquid in cans of chickpeas) is actually the best alternative out there. It whips up exactly like eggwhites and if you add some cream of tartar the peaks will hold. Aquafaba does have a slight taste to it but it’s so subtle that the watermelon flavour completely covers any trace 100%. Not only does this alternative yield the best results, it’s actually not an unhealthy alternative (etc like using a water/oil comb). AND most importantly I can guarantee no one will be able to tell you have used chickpea liquid.

Ingredients:

120g sugar
800g watermelon flesh
½ tsn lime zest
90ml vodka
2 tbsn aquafaba (or 1 eggwhite if you wish to opt against Vegan)
1/4 tsn cream of tartar

Method:

Run the skin off the watermelon and place 800g of the fruits flesh into a food processor.
Add the sugar and zest into a food processor and blitz until the watermelons is liquid in consistency.
Place the mix into a bowl and heat in the microwave until warm, stir to dissolve the sugar.
Allow the mix to cool and add the vodka, stir to combine.
Place the bowl into the freezer until the mix is frozen (this will take about 3 hours).
Whip the aquafaba (or egg white) along with the cream of tartar with electric beaters until peaks form.
Add the frozen watermelon mix back into the food processor with the whipped aquafaba and blitz until the mix is silky smooth and paler in colour.
Place the mix back into the bowl and into the freezer to freeze again.
Remove the mix from the freezer 5 mins prior to serving.
Spoon into cocktail glasses (or whatever bowl you want), enjoy!

Note: Aquafaba is simply just the liquid that a can of pre-soaked chickpeas come in.


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Watermelon Daiquiri Cake with Ermine Frosting

Posted on July 1, 2017 Posted in Cakes .

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:

Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
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.
Add the eggs one at a time, beating in between each addition until well combine.
Add the flour, milk and juice and beat on low until just combine.
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.
Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
Pass the watermelon juice through a sieve and place into a saucepan.
Place the saucepan on a medium heat and simmer until it reduces to 220ml.
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).
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.
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.
Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
Add the rum flour mix to the butter mix and beat until creamy and well combine.
To assemble the cake, place one layer of cake onto a plate, syrup side up.
Top with half of the icing, top with the second cake layer syrup side up.
Finish with the remaining icing and some pieces of fresh watermelon.
Enjoy.


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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Rose and Strawberry Cupcakes

Posted on February 11, 2017 Posted in Cupcakes .

Watermelon Rose and Strawberry Cupcakes

Watermelon would have to be one of my favorite fruits, just ahead of cherries and strawberries. To compliment the watermelon flavour I opted for a pairing with strawberries and to top off the floral delicate flavours the addition of rosewater.

As I have made a cake with watermelon previously (see my Couscous Strawberry and Watermelon Cake) I decided to make cupcakes this time with my never fail amazing cupcake recipe as a base.

Outcome, a rich, moist, melt in your mouth cupcake that is packed with flavour in every bite!

Ingredients:

Cake:

220g cake flour
1 tsn baking powder
½ tsn soda
1/8 tsn salt
2 eggs
200g sugar
1 tsn strawberry essence
1 tsn rosewater essence
120ml butter
160g strawberry jam
80ml buttermilk
120ml watermelon reduction (1.2kg watermelon flesh required for recipe inc. icing)

Icing:

60g watermelon reduction
60g butter
½ tsn strawberry essence
200g icing sugar

Method:

Pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
Spray the cases slightly with oil spray.
Cut watermelon and place 1.2kg of flesh into a food processor. Blitz until liquefied.
Pour the mix into a large saucepan and simmer on medium until the liquid reduces down to 200ml.
Pass the reduction through a sieve to catch the seeds and unwanted flesh, set aside.
In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
In another bowl beat the eggs until light and fluffy with electric beaters for 2 minutes.
Slowly add the sugar while beating.
Add the essence and beat to combine.
Add the butter slightly melted as well as the jam and beat.
Place 120ml of the watermelon reduction and the buttermilk in a bowl and stir to combine.
Add half the reduction buttermilk mix to the batter and beat until combine. Add half the flour mix and beat. Repeat with remaining buttermilk mix and flour mix until well combine.
Pour the batter into the patty cases to ¾ full and place in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
Meanwhile make the icing by placing 50g of the remaining watermelon reduction, butter, strawberry essence and icing in a bowl and beat with electric beaters until light and fluffy.
Once the cupcakes have cooked leave on a cooling rack.
When the cupcakes are at room temperature place the icing in a piping bag with a star nozzle, pipe and enjoy.

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Strawberry and Watermelon Couscous Cake

Posted on November 24, 2014 Posted in Cakes .

Strawberry and Watermelon Couscous Cake

If you are a frequent visitor to my blog you would have caught on that I do like to bake with many varying grains and textures. for example Semolina and Polenta appear in my recipes on multiple occasions.

However, I am always looking for new and interesting ingredients to experiment baking with (new – meaning new for me or uncommon in general to bake with).

After going to dinner and having a friend eat a couscous meal with sweet accompanying sultanas and orange it got me thinking of baking a cake with couscous.

I thought it would have a similar property to semolina or polenta, where it would cook within the cake and soak up the moisture.

From here I figured a solution could be to make syrup to replenish the cake afterwards. Furthermore, I have been meaning to bake with watermelon for ages and as this fruit is full of liquid goodness it would be perfect for syrup making.

After a few attempt’s my Strawberry and Watermelon Couscous Cake is amazingly textured (you won’t know there is couscous) and when warm is exactly textured like a pudding! And the taste scrumptious! This cake was gone in seconds!

Ingredients:

295g plain flour
¼ tsn salt
1 tbsn baking powder
120g couscous
230g butter
200g sugar
6 eggs
1 tsn vanilla essence
2 tsn strawberry essence
1 tsn lemon zest
160g strawberries

Syrup:

750g watermelon flesh (approx. 1.5g of watermelon)
200ml water
250g sugar
2 tsn lemon juice
90g strawberries

Method:

Preheat oven to 160c and line a 23cm spring form baking tin with baking paper.
Place the flour, salt, powder and couscous in a bowl and whisk until well combine.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the vanilla, strawberry essence and lemon zest.
Place the strawberries into a food processor and pour 160g into the wet mix. Beat to combine.
Sift the dry ingredients into the wet mix and beat until just combine.
Pour into the cake tin and bake in the oven for 50mins or until a skewer inserted in the center comes out clean.
To make the syrup, place the watermelon in a food processor and run through a sieve into a pan.
Add the sugar, water, remaining strawberries and lemon juice into the pan.
Gently heat until the sugar is dissolved then increase the heat boil, then bring to a simmer for 10 mins until the liquid is syrupy.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cooled remove the cake from the tin.

Notes:

You will need 250g packet of strawberries and 1.5kg of watermelon for this recipe.
You will have approx. 4 cups of syrup liquid. This may look like a crazy amount but trust me you need this. The couscous will soak up all the moisture in the cake so you need to add this to replenish it again.
You are best adding the syrup to the cake while it is still hot to allow the liquid to seep through the whole cake and not just the top.
This cake is best eaten the next day (stored in the fridge) and served warm.

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