July 2016 – Sweet Tooth Experiments

Yoghurt Plum and Port Cheesecake

Posted on July 31, 2016 Posted in Cakes .

Yoghurt Plum and Port Cheesecake

This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.

I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.

Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.

To try to cut down the fat content I opted for a little low fat yoghurt in the mix.

If you’re looking for an unusual but soooo tasty cake this one is a must try!

Ingredients:

Base:

250g nice biscuits
100g butter

Filling:

600g plums
120ml port
500g low fat cream cheese
130g brown sugar
120g vanilla low fat yoghurt
1 tsn vanilla essence
2 eggs
2 egg whites

Method:

Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
Place in the tin and flatten out with fingertips.
Place the tin in the fridge to set.
Meanwhile, cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
Add the 2 eggs to the mix, one at a time beat well between each addition.
Place the egg whites into a bowl and beat until peaks form.
Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
Turn off the oven and open the door slightly to be jarred.
Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
Release the tin and place the cake on a plate.
Sieve icing sugar over the top and serve.

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Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on July 30, 2016 Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

4 eggwhites
160g sugar
1 + ½ tsn coconut essence
180g flour
2 tsn lime zest

Ice-Cream:

2 avocados (300g)
1 tbsn lime juice
240g sweetened condensed milk
90g coconut milk
1 tsn coconut essence

Method:

Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
Pour the mix into the tin and Bake for 10 minutes.
Invert onto a cooling rack and leady aside until cooled.
Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm pieces.
Trim the first cake piece to fit snug into the base of the cake tin and place in.
Spoon the ice-cream mix ontop of the cake layer.
Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
Top with some dusted icing sugar and serve.


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Ricotta Chocolate Hazelnut Cake recipe

Posted on July 24, 2016 Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

40ml water
½ tsn coffee granules
300g low fat ricotta
4 eggs
180g sugar
1 tsn vanilla essence
60g cocoa powder
235g hazelnut meal

Icing:

200g ricotta
1 tsn vanilla essence
60g butter
95g icing sugar
30g cocoa powder

Method:

Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
Add the coffee and beat with the electric beaters until well combine and smooth.
Add the hazelnut meal and beat until combine.
In a separate bowl beat the egg whites until firm peaks form.
Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
Spoon the mix into the cake tin and smooth top with the back of a spoon.
Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
Leave aside to cool in the tin.
Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
Remove the cake from the tin once cooled and cut in half horizontally.
Place the base cake layer down and top with half the icing.
Top with the 2nd cake layer and top with the remaining icing.
Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

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Grape Jelly Melting Moments

Posted on July 17, 2016 Posted in Biscuits .

Grape Jelly Melting Moments

You may have noticed if you read my blog frequently that I use jelly crystals for flavoring very often from home-made fondant to cheesecakes. So when I wanted to make my never-fail-always complemented melting moments recipe with a twist and unusual flavor of course my first thought was to use jelly crystals for this and use the crystals to replace the sugar in the biscuits.

After reviewing the jelly isle in the supermarket I landed on purple grape as my chosen flavor (blue heaven, bubblegum and creamy soda have already featured in my past recipes).

After some tweaking and playing around with the recipe I was able to get the ratios perfect and created a brand new deliciously tasting biscuit.

Ingredients:

Biscuit:

150g butter
64g custard powder
60g jelly crystals
160g flour
1 tsn baking powder

Filling:

80g butter
140g icing sugar
50g jelly crystals

Method:

Pre-heat the oven to 180c degrees and line a large baking tray with baking paper.
Place the butter and jelly crystals in a bowl and using electric beaters whisk until the butter is light and fluffy.
Add the custard powder and whisk until combine.
Add the flour and baking powder and using a spoon stir until the mix until well combined.
Roll the mix into balls of 20g each and place on the tray.
Press each ball with the back of a fork and place in the oven for 16 minutes or until lightly golden.
Place biscuits on a cooling rack until cold.
Meanwhile make the icing by placing the ingredients into a bowl and whisk using electric beaters until well combined.
Spoon the icing onto half the biscuits on the bottom side and sandwich with the remaining biscuits.
Dust with a little icing sugar and enjoy.

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Bourbon Cola Chocolate Cupcakes

Posted on July 10, 2016 Posted in Cupcakes .

Bourbon Cola Chocolate Cupcakes

If you’re a frequent visitor to this blog you will be well aware that I have a habit of baking with liquors or alcoholic beverages. Additionally, I have baked with soft drinks, even used melted ice-cream as the wet element in the cake batters. Cola has featured in my recipes before on this blog and bourbon in a few recipes. However, I have never used these ingredients in a recipe together. So after having a bourbon and cola mixed drink left over from pre-drinks I decided to use the pre-mixed can in a recipe. To add an extra layer to this I opted for an ingredient that I knew worked amazingly with both of these flavours, being, dark chocolate.

From here the bourbon cola chocolate cupcakes were born.

Ingredients:

Cupcakes:

210g plain flour
60g cocoa powder
1 + ½ tsn bicarbonate of soda
1 tsn baking powder
180g brown sugar
2 eggs
2oog buttermilk
210ml bourbon and cola drink
90g butter, melted
1 tsn vanilla essence

Icing:

255g icing sugar
40g butter
60ml bourbon and cola drink
½ tsn salt

Method:

Preheat oven to 180c degrees and line a 12-capacity cupcake tin with cupcake patties.
Add all the wet ingredients into a bowl and beat with electric beater on medium for 1 minute.
Then add all the dry ingredients via a sieve and beat with an electric beater on medium for 2 minutes until the batter is smooth.
Pour batter into the patties and bake for 20 minutes or until the skewer comes out clean.
Transfer cupcakes onto a wire cooling rack.
To make the icing place the ingredients into a bowl and beat from 2 minutes with electric beaters or until light and fluffy.
Place the icing into a piping bag with a star nozzle and pipe onto each cupcake.

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Chai White Chocolate and Vanilla Cheesecakes

Posted on July 4, 2016 Posted in Cakes .

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

12 round vanilla cream filled biscuits
200g white chocolate
200ml Cream
3 tsn gelatin
4 tbsn water
240g chai powder
500g cream cheese
3 tsn vanilla essence

Topping:

20g icing sugar
200ml thickened cream
3 tsn vanilla essence

Method:

Line a 12 hole cupcake tin with cupcake patties.
Place one biscuit in the base of each patty.
Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
Sprinkle with extra chai powder and biscuit crumbs and enjoy.


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Sweet Tooth Experiments

Monthly Archives: July 2016

Yoghurt Plum and Port Cheesecake

Coconut Lime Avocado Ice-Cream Sandwich Cake

Ricotta Chocolate Hazelnut Cake recipe

Grape Jelly Melting Moments

Bourbon Cola Chocolate Cupcakes

Chai White Chocolate and Vanilla Cheesecakes

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