Sweet Tooth Experiments

Monthly Archives: May 2017

Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

 

Ingredients:

Cake:

  • 145g sugar
  • 160g rice flour
  • 1 tsn vanilla essence
  • 240g cantaloupe flesh, diced
  • 60g honey
  • ½ tsn ground ginger
  • 1/8 salt
  • 1 tsn lemon and lime zest

Syrup:

  • 120g cantaloupe flesh, diced
  • 20ml honey
  • ½ tsn lime and lemon zest
  • 1/8 tsn ground ginger
  • 30ml water
  • 50g palm sugar

 

Method:

  1. Spray 4 x 200ml cake moulds with oil spray.
  2. Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
  3. Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
  4. Pour the cake batter into the 4 ramekin moulds, 150ml in each.
  5. Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
  6. Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
  7. Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
  8. Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
  9. Pass the syrup through a sieve and leave aside to cool.
  10. Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
  11. Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

 

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Chocolate and Nut Springroll

Posted on Posted in Unique .

Chocolate and Nut Springroll

Chocolate and Nut Springroll recipe

You may notice every now and then I get inspired by savory food to reinvent as a sweet version (etc my Apple Crumble Pizza recipe).

More than often they don’t translate as well as hoped, however some are a great success and make it to this blog. This recipe is just that.

After making spring rolls from scratch the other day it got me thinking about creating a sweet version with nuts (a bit of inspiration from baklava as well as cannoli).

Cannoli is just fried pastry with a filling…the springroll wraps are also pastry….baklava is nuts, spices and syrup wrapped in pastry…in a way this recipe is almost the Asian version of the Greek Baklava or the Italian Cannoli.

Strangely I actually prefer springrolls baked than fried so I decided to try both cooking methods for this recipe and the baked was the winner.

 

Ingredients:

  • 14 Spring roll pastry skins
  • 20g butter, melted

Filling:

  • 100g hazelnuts
  • 100g cashews
  • 100g pistachios
  • ½ tsn ground cinnamon
  • 1/2 tsn ground cloves
  • 1 + ½ tbsn semolina
  • 100g cream
  • 200g dark chocolate

Syrup:

  • 15g honey
  • 55g sugar
  • ¼ cup water
  • 2 x 10cm piece of lemon peel

 

Method:

  1. Pre-heat the oven to 190c degrees and line a baking tray with baking paper.
  2. Place the nuts, cinnamon, cloves and semolina in a food processor and process until just diced, place in a bowl.
  3. Heat 100ml cream in the microwave until boiling then add in the chocolate. Leave for a minute then stir until the mix is a thick glossy consistency.
  4. Stir the chocolate mix into the nut mix until well combined.
  5. Brush a pastry skin with melted butter and cut a 5cm strip off vertically.
  6. Place 30g of the chocolate nut filling in the spring roll skin in a straight line.
  7. Fold the 2 vertical sides in and then roll up horizontally.
  8. Add a little extra butter to the end of the skin to ensure it seals well, repeat with all mix and skins.
  9. Place the springrolls onto the prepared baking tray.
  10. Bake in the oven for 10 minutes or until the spring rolls are golden.
  11. Meanwhile, make the syrup by stirring all the ingredients in a saucepan on medium heat until the sugar dissolves.
  12. Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened, following remove the peel.
  13. Once the springrolls are cooked pour the syrup over the pastry, or alternatively serve the syrup in a dipping bowl for guests to enjoy.

 

Fried version:

If you wish to fry the spring rolls you will need to omit the above steps 10 and replace with:

  • Use a candy thermometer to heat oil for frying to 175c degrees in a saucepan.
  • Place into the oil the spring rolls one at a time until golden brown.
  • Once cooked place spring rolls on paper towel, enjoy!

 

Notes:

  • I recommend you whip with electric beaters 150ml thickened cream with 1 tbsn of icing sugar until peaks form and serve on the side OR serve with a scoop of ice-cream.
  • If you cannot find spring roll pasty you can use filo sheets, just brush them with butter, fold in half and brush again.
  • The fried version can be used if you are serving the springrolls straight out of the oil. If you are cooking in advance you need to bake them otherwise they will be soft (baking the pastry will keep it crispy).

 

Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

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Chocolate and Nut Springroll recipe

Fried version

Chocolate and Nut Springroll recipe

Fried version

 

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Sticky Coconut Malibu Lime Mini cakes

Posted on Posted in Cakes .

Sticky Coconut Malibu Lime Mini 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:

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

 

 

Sticky Coconut Malibu Lime Mini cakes
Step 8
Sticky Coconut Malibu Lime Mini cakes
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Ricotta doughnuts with orange syrup recipe
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Sticky Coconut Malibu Lime Mini cakes
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Licorice and Vanilla Cupcakes

Posted on Posted in Cupcakes .

Licorice and Vanilla Cupcakes

Licorice and Vanilla Cupcakes recipe

Originally I made a Licorice cake for this licorice experiment, however it was a real flop so as a ‘take 2’ experiment I decided to use my ‘amazing and always fluffy’ cupcake recipe as the base and substitute the buttermilk with a licorice ‘syrup’.

My cupcake recipe is super quick to make so this attempt was relatively easy and with a little bit of taste testing along the way I was really happy with the end result.

I had quite a bit of the licorice syrup left over from the cupcakes so I decided to turn it into an icing to really make the a licorice flavour explode.

If you love licorice you will love this! The vanilla adds some lovely sweetness that compliments the licorice’s intense aniseed flavour.

Ingredients:

Syrup:

  • 750 ml milk
  • 280g licorice
  • 2 star anise

Cake:

  • 2 eggs
  • 100g brown sugar
  • 100g golden syrup
  • 1 tsn ground star anise
  • 1 tbsn vanilla essence
  • 125ml oil
  • 200g cake flour
  • 1 + ½ tsn baking powder
  • ½ tsn bi carbonate of soda
  • ¼ tsn salt

Frosting:

  • 120ml butter
  • 2 tsn vanilla essence
  • 40g golden syrup

 

Method:

  1. Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
  2. Place the milk, star anise and licorice chopped up in a saucepan and heat on a high heat until boiling.
  3. Turn the heat to low and simmer, whisking with a hand whisk until the mix reduces down to 450ml.
  4. Remove the star anise and place the milk mix into a food processor to remove any undissolved pieces, leave aside to cool.
  5. Using electric beaters whisk the eggs for 2 minutes.
  6. Place 5 star anise into a pestle and mortar and grind until the star anise are to the consistency of flour.
  7. Add the sugar, 120g golden syrup, 1 tsn ground star anise and vanilla essence into the egg mix and beat with electric beaters until light and fluffy.
  8. Add the vegetable oil and beat until well combined.
  9. Add 150ml of the licorice syrup as well as the flour, baking powder, bicarb soda and salt and beat on a low speed until just combine.
  10. Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
  11. Set aside on a cooling rack until cool.
  12. To make the icing place the remaining licorice mix into a bowl with the butter, vanilla and golden syrup.
  13. Beat with electric beaters until smooth and creamy.
  14. Place the icing in a piping bag with a star nozzle and pipe the icing in the center of the cupcakes.

Note:

  • I have decorated with some extra licorice.

 

Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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