Sweet Tooth Experiments

Monthly Archives: October 2014

Lavender and Blueberry Fudge

Posted on Posted in Fudge .

Lavender and Blueberry Fudge

Lavender and Blueberry Fudge recipe

After a flop with my attempt at a Quinoa Lavender cake I was determine to try again with lavender. This time I pulled back on the craziness and really thought about an ingredient that would complement and enhance the lavender flavor.

I’ve baked with lavender and lemon before so I wanted to try the next best flavor combo that I thought would work, this ended up being blueberries.

With lavender being such a strong and robust ingredient I decided to make a simple fudge that I could constantly tweak to ensure no over kill of the lavender taste.

I’m actually quite impressed with the outcome of my Lavender and Blueberry Fudge, its actually really really tasty and addictive.

The Lavender and Blueberry really work together to produce a gorgeous taste.

Lavender and Blueberry Fudge recipe

Ingredients:

  • 220g white chocolate
  • 1 tsn dried lavender
  • 80g fresh blueberries
  • 2 tbsn butter

 

Method:

  1. Line and spray a 4-inch baking tray with baking paper.
  2. Cut the chocolate into small pieces and place in a food processor with the lavender and berries.
  3. Pulse until the mix is well combine and no lumps.
  4. Spoon the mix into a saucepan and heat on medium, stirring constantly until the mix begins to bubble.
  5. Remove off the heat and stir in the butter.
  6. Pour into the prepared tray and place in the fridge overnight (or freezer for a few hours).
  7. Once firm remove from the tin and cut the pieces into 1-inch size squares.

 

Notes:

  • I have garnished with mint (which actually goes quite well with the lavender and blueberry flavor).

 

Lavender and Blueberry Fudge recipe

Step 3

Lavender and Blueberry Fudge recipe

Step 5

 

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Ovaltine Biscuits

Posted on Posted in Biscuits .

Ovaltine Biscuits

Ovaltine Biscuits

In the milk flavoring isle of the supermarket I noticed a product that reminded me of my childhood, that I had actually forgotten still existed.

As a primary schooler I do remember getting a packet of Ovaltines in my lunchbox as a treat, however since then have not come across this malt product. Seeing this product and recalling the flavor made my decide I had to bake with this product as a feature ingredient.

So I made an Ovaltine cake, how ever I was not  happy with the end result as the Ovaltine made the cake too dense and quite flat.

As a secondary trial with the ingredient I attempted Ovaltine icing, this was good but I wanted to make something more robust.

Therefore as a third attempt I decided to make biscuits. As the Ovaltine made the cake too dense in texture I though the Ovaltine would make the biscuits nice and chewy (like Anzac biscuits). Finally success and yes they are deliciously chewy with a lovely Ovaltine malt taste!

 

Ingredients:

  • 200g brown sugar
  • 200g butter
  • 2 eggs
  • 2 tsn vanilla essence
  • 1 tbsn milk
  • 150g Ovaltine
  • 270g plain flour
  • 1 tsn baking powder

 

Method:

  1. Preheat oven to 180c and line 2 baking trays.
  2. Using electric beaters beat the sugar and butter until light and fluffy.
  3. Add in the eggs, beating in between each addition until pale and creamy.
  4. Add the vanilla and milk, beating in between each addition.
  5. In a separate bowl combine the Ovaltine, flour and powder, whisk to mix.
  6. Sift the dry ingredients into the wet mix and using a spatula folder the dry ingredients into the wet until combine.
  7. Roll ½ tbsn of mix into balls with wet hands and place on the trays.
  8. Bake for 8 minutes then allow biscuits to cool on the tray.

Notes:

  • If you don’t like Ovaltine you can replace with Milo or Nesquick milk flavouring products. But this is an Ovaltine recipe so have a go with Ovaltine first! Trust me!

 

Ovaltine Biscuits recipe

Ingredients

Ovaltine Biscuits recipe

Step 7

 

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Mandarin and Polenta Syrup Cake

Posted on Posted in Cakes .

Mandarin and Polenta Syrup Cake

Mandarin and Polenta Syrup Cake recipe

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:

  1. Pre-heat the oven to 180c and line a 20cm spring form baking cake tin with baking paper.
  2. Place the mandarins in a small saucepan. Fill with water until the mandarins are covered and bring to the boil.
  3. Boil on high for 30 minutes or until they are very very soft.
  4. Remove from the saucepan and place, skin and all into a food processor and process until pureed with no lumps.
  5. Place the polenta, almond meal and baking powder in a bowl and stir until combined.
  6. With electric beaters beat the eggs and sugar for 10 minutes or until mix is thick, pale and tripled in size.
  7. Fold very carefully half the polenta and puree mandarins, then add in the remainder of both the polenta and puree very carefully until combine.
  8. Pour the mix into the cake tin and place in the oven for 40 minutes of until a skew comes out clean.
  9. 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.
  10. 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.
  11. Using the cake skewer pierce the cake about 20 times to place little holes.
  12. 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.
  13. Once cooled take out of the tin and enjoy.

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

Mandarin and Polenta Syrup Cake recipe

Ingredients

Mandarin and Polenta Syrup Cake recipe

Step 2

Mandarin and Polenta Syrup Cake recipe

Step 4

Mandarin and Polenta Syrup Cake recipe

Step 5

Mandarin and Polenta Syrup Cake recipe

Step 6

Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

Step 10

Mandarin and Polenta Syrup Cake recipe

Step 11

Mandarin and Polenta Syrup Cake recipe

Step 12

 

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Bourbon Chocolate Cake with Peanut Bourbon Icing

Posted on Posted in Cakes .

Bourbon Chocolate Cake with Peanut Bourbon Icing

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

 

Every now and then I dabble with varying types of alcoholic beverages in my baking. Recently with rum (though technically it was really rum essence not actually rum..shhh), Frangelico, Red wine, Baileys, and the list continues…

So many spirits have such amazing distinctive flavors that are generally forgotten until we buy a random happy hour half price cocktail!

I had recently had a spirit that was an old favorite when I was younger, this being the old Jim Beam Bourbon. Though its flavor is by no means sweet, it does hold an interesting smokiness that I was captivated to put up against sweet tasting dark chocolate.

Therefore, hello my Bourbon Chocolate Cake with Peanut Bourbon Icing (peanut butter added to the icing for an even more unusual but wonderful twist that really works)!

Bourbon Chocolate cake with Peanut Bourbon Icing

Ingredients:

Cake:

  • 2 tbsn bourbon
  • 140g butter
  • 60g cocoa powder
  • 2 eggs
  • 80g buttermilk
  • 100g almond meal
  • 100g plain flour
  • 1 tsn baking powder
  • 1/4 tsn bicarbonate of soda
  • 200g brown sugar
  • 75g caster sugar

Icing:

  • 60g butter
  • 1 tbsn bourbon
  • ½ tsn vanilla essence
  • 50g peanut butter
  • 1 cup icing sugar
  • 2 tsn milk

 

Method:

  1. Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
  2. Place the butter and bourbon in a bowl and heat in the microwave until the butter is melted. Whisk to combine.
  3. Now whisk in the cocoa until the mix is silky smooth.
  4. Place the eggs and buttermilk in a separate bowl and whisk until combine.
  5. Add the almond meal, flour, baking powder, bicarb and sugars in a 3rd bowl and whisk to combine.
  6. Add the bourbon mix and the egg mix to the flour mix then whisk until combine.
  7. Pour the mix into the cake tin and bake for 45-50 minutes or until a skewer in the center comes out clean.
  8. Place the cake on a cooling rack.
  9. To make the icing combine all ingredients together and beat with electric mix for 7 minutes until light and fluffy.
  10. On a cooled cake spread the icing all over, serve.

 

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Ingredients

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 3

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 6

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 7

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 8

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 10

 

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Fruit Tingle Frosting

Posted on Posted in Icing .

Fruit Tingle Frosting

Fruit Tingle Frosting

 

I was given the challenge from a work colleague to make something with whizz fizz. An interesting ingredient to integrate into a cake.

This got me thinking about using lollies that brought a smile to my face as a child.

From here I decided to make a plain vanilla battercake but place popping candy in the batter. This actually did nothing to the cake as the candy dissolved (as expected).

I used the whizz fizz ingredient by combining it with vanilla icing. The icing was spread in-between layers of cake and sprinkled on top. This seems to work but wasn’t amazing.

So as a last resort I decided to incorporate fruit tingles into the buttercream icing on the outside of the cake. This worked! Therefore if you want to give a childhood twist to an otherwise boring cake this icing will definitely bring back memories and do the trick!

 

Ingredients:

  • 180g fruit tingles (2 packets)
  • 1 tbsn milk
  • 260g icing sugar
  • 250g butter
  • Few drops of orange food colouring

Method:

  1. Place the fruit tingles in a food processor and process until almost in powder form.
  2. Beat the butter and sugar in a bowl with electric beaters for 5 minutes until light and fluffy.
  3. Beat in the fruit tingles, colouring and milk for a further 5 minutes.

 

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