Sweet Tooth Experiments

Monthly Archives: August 2015

Potato Chocolate Cake with Passionfuit Icing

Posted on Posted in Cakes .

Potato Chocolate Cake with Passionfuit Icing

Potato Chocolate Cake with Passionfuit Icing recipe

 

Every now and then I play with vegetables in my recipes. Some favorites have been my Sweet Potato and Orange Cake , Chocolate Zucchini Cake , Beetroot and Chocolate Brownies to name a few; however one vegetable I have not baked with is the plain old fashion potato.

Though not very popular at current this mundane ingredient was once a norm for cake baking (especially mid-1900s to late 1900s).

I believe the original reason potato featured so heavily in baking (mashed to be more specific) was to use up leftovers.

The Irish were quick onto this where they would make savory potato cakes with eggs, flour, butter, onion etc.

However I am told my grandmother’s sister had a signature potato cake and frequently use this ingredient to make cakes light, fluffy, moist and dense.

It is also used to replace flour is some cases (just like apple puree is to replace butter).

After a few trials I came up with my own potato cake version, which I am quite proud of as it definitely exceeded my expectations!

Think chocolate mud cake, but without the naughty cream and chocolate.

Ingredients:

  • 130g butter
  • 220g sugar
  • 1 egg
  • 1/2 cup mashed potato
  • 1/2 tsn vanilla extract
  • 145g self raising flour
  • 35g cocoa powder
  • 125ml milk

Icing:

  • 1 + 1/2 tbsn fresh passionfruit pulp (this should be 1 + 1/2 passionfruit)
  • 1 cup icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. In a bowl cream the butter and sugar with electric beaters for 5 minutes until pale and fluffy.
  3. Add the egg.
  4. Add the potato and vanilla essence and beat for 1 minute.
  5. Add the milk and sift in the flour and cocoa powder, stir with a spoon until just combine.
  6. Beat with electric beats for 1 minute.
  7. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes, and then place on a cooling rack until cool.
  9. Meanwhile make the icing by whisking the ingredients with a hand whisk until combine.
  10. Spread icing on the top of the cooled cake and enjoy.

Potato Chocolate Cake with Passionfuit Icing recipe

Ingredients

Potato Chocolate Cake with Passionfuit Icing recipe

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Potato Chocolate Cake with Passionfuit Icing recipe

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Jasmine Honey-Lemon Bombe Alaska

Posted on Posted in Cakes .

Jasmine Honey-Lemon Bombe Alaska

Jasmine Honey-Lemon Bombe Alaska recipe
This recipe is such a beautiful surprise cake.

I have taken the traditional Bombe Alaska model of cake, ice cream and meringue and placed an Asian twist on it.

Green tea, chai, earl grey and rosemary are some ingredients I have successfully baked with in the past so I decided, after a friend was telling me how Jasmine was her favorite tea I would experiment.

Why Jasmine was so appealing was due to this ingredients being so beautiful and interesting in scent. Therefore, I went to my local Asian grocer and purchased a bag of Jasmine flowers for me to experiment with.

By using my super fluffy cake base recipe (the same sponge cake recipe as my Blueberry Cardamom Pudding – yet to be posted), making things super easy by buying vanilla ice-cream (why reinvest the wheel when we already have 3 elements to this dish) and honey infused meringue this dish will look very impressive indeed.

Outcome = super delicious but not too sweet.

Jasmine Honey-Lemon Bombe Alaska recipe

 

Ingredients:

Sponge:

  • 4 egg
  • 145g sugar
  • 4 tsn corn flour
  • 145g self raising flour
  • 1 tsn butter
  • 80g water
  • 2 tsn lemon zest

Ice-cream:

  • 500g vanilla ice-cream
  • 100g cream
  • 20g jasmine flowers
  • 25g honey

Meringue:

  • 4 egg whites
  • 100g sugar
  • 2 tsn honey

Method:

  1. Using oil spray cover 6 large muffin tin holes 8cm in radius.
  2. Layer each hole with 2 sheets of cling wrap, ensuring the holes are well covered and there is overlap.
  3. Place the flowers into a saucepan with 100g cream and on a low heat simmer until steam appears and the flowers have soaked up majority of the cream. Do not boil.
  4. Place the mix into the food processor and blitz until almost smooth.
  5. Add the ice-cream and blitz until the ice-cream is smooth and the flowers are evenly distributed through the ice-cream.
  6. Place the honey in the microwave for 30 seconds to thin out then pour into the ice-cream mix until well combine.
  7. Pour the ice-cream in the holes and tap the tin to remove air bubbles, place in the freezer.
  8. Meanwhile preheat oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  9. Beat the eggs in a bowl with electric beaters until thick and creamy.
  10. Add the sugar slowly while beating until the sugar dissolves.
  11. Triple sift the flours into the egg mix and fold until just combine.
  12. Add the butter to the boiling water and stir to combine.
  13. Add the lemon zest and stir.
  14. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  15. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  16. Allow the cake to cool in the cake tin and turn out on a cutting board.
  17. Using an 8 cm cutter cut our 6 circles the same size as the muffin tins.
  18. Place the cake circle over the top of the ice-cream and lightly push with your fingertips.
  19. Place the tin back in the freezer for 3 hours to set.
  20. Beat the eggwhites with electric beaters until soft peaks form.
  21. Add the sugar slowly on a high speed followed by the honey that has been placed in the microwave for 30 seconds to thin out and beat until thick and glossy.
  22. Turn the cakes with the ice-cream out onto plates.
  23. Cover the ice-cream with the meringue mix, ensuring complete coverage.
  24. Using a blow torch slightly brown the meringue.
  25. Enjoy!

 

 

Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe
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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe
 
Jasmine Honey-Lemon Bombe Alaska recipe

 

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Beetroot Raspberry and Balsamic Cake

Posted on Posted in Cakes .

Beetroot Raspberry and Balsamic Cake

Beetroot Raspberry and Balsamic Cake recipe

This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.

I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.

Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.

Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.

Beetroot Raspberry and Balsamic Cake recipe

Ingredients:

Cake:

  • 150g butter
  • 170g brown sugar
  • 1 egg
  • 1 tsn vanilla essence
  • 280g self raising flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate of soda
  • 180g grated beetroot
  • 170g raspberries
  • 50ml milk

Icing:

  • 300ml thickened cream
  • 5 tbsn icing sugar
  • 4 tsn balsamic vinegar
  • Few drops of red food coloring (optional)

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
  2. Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
  3. Add the egg and vanilla essence, once at a time beating in each addition and until combine.
  4. Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
  5. Using a food processor process the raspberries and place into the bowl.
  6. Add the milk.
  7. Sift in the flour, powder and soda into the bowl.
  8. With a wooden spoon stir the ingredients until well combined.
  9. Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
  10. Place the cake on a cooling rack to cool.
  11. Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
  12. Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
  13. Top with the second layer cut side down and spread with the remaining cream mix.

 

 

Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Yoghurt Chickpea Chocolate Cake

Posted on Posted in Cakes .

Yoghurt Chickpea Chocolate Cake

Yoghurt Chickpea Chocolate Cake recipe

Although my cakes are not usually focused on ‘healthy’ sugar free or butter free I do make an effort to try and incorporate the more healthy versions of ingredients where I can as long as it does not jeopardize the flavour profiles.

This cake does exactly that, there is sugar and butter, however I have incorporated chickpeas, yoghurt and spices to enhance and replace extra carbs and additional fat.

People will never know that chickpeas are the base of this recipe and will be increasing their protein and low GI intake!

Ingredients:

Cake:

  • 200g dark chocolate
  • 2 tsn instant coffee granules
  • 2 tbsn boiling water
  • 80ml butter
  • 400g drained chickpeas
  • ½ tsn ground ginger
  • 120g brown sugar
  • 1 tsn vanilla essence
  • 4 eggs
  • 220ml flour
  • 1 tsn baking powder
  • 60g cocoa powder
  • 125ml vanilla yoghurt

Ganache:

  • 200g dark chocolate
  • 125ml vanilla yoghurt

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Place the coffee in the water and stir until combine.
  3. Place the coffee mix and chocolate into a bowl over simmering water and stir until melted and well combine.
  4. Take off the heat and leave aside to cool slightly and stir until the butter is smooth and glossy.
  5. Place the chickpeas, ginger, sugar, vanilla, eggs, flour, powder, cocoa and yoghurt into the food processor and blitz until smooth. Add the chocolate mix and blitz until well combine.
  6. Pour the mix into the cake tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
  7. Place on a cooling rack until cold.
  8. To make the ganache place the chocolate on a sauncepan on a low heat and stir until melted.
  9. Take off the heat and add the yoghurt until combine and glossy. Place aside until cooled.
  10. Cut the cold cake in half and spread half the ganache on the bottom layer. Place the top layer on the ganache and top the cake with the remaining ganache.
  11. Serve with ice-ream or double cream and enjoy.

Yoghurt Chickpea Chocolate Cake recipe

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Yoghurt Chickpea Chocolate Cake recipe

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Yoghurt Chickpea Chocolate Cake recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Posted on Posted in Cakes .

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

This would have to be my 4th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

1

Ingredients:

Cake:

  • 2 tbsn earl grey tea (6 teabags)
  • 330g sugar
  • 300g self-raising flour
  • 2 tsn vanilla essence
  • 7 eggs
  • 110ml lemon juice
  • 150g butter
  • 1 tsn cream of tartar

Icing:

  • 200g butter
  • 1 + ½ earl grey tea
  • 240g icing sugar
  • 1 + ½ orange blossom water
  • ¾ tsn lavender

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
  2. Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
  3. With electric beaters whisk the sugar and egg yolks until light and fluffy.
  4. Add the vanilla and beat until combine.
  5. Add the lemon juice and melted butter and whisk until combine.
  6. Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
  7. Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
  8. Add the egg whites in 2 patches, folding until only just combine.
  9. Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
  10. Meanwhile make the icing my beating the butter and sugar until light and fluffy.
  11. Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
  12. Beat until smooth and fluffy.
  13. Place the cake on a cake rack until cooled.
  14. Top with the icing and serve.

 

 

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting re

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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