November 2017 – Sweet Tooth Experiments

Ginger and Date Biscuit Cake

Posted on November 25, 2017 Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

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Lavender Lemon Cupcakes with Nougat Almond Icing

Posted on November 18, 2017 Posted in Cupcakes .

Lavender Lemon Cupcakes with Nougat Almond Icing





This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….

I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.

Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
Thus a moreish delicate flavored cupcake was developed.

Ingredients:

Cupcakes:

2 eggs
200g sugar
2 tsn ground lavender
1 tsn lemon zest
1 tsn vanilla essence
125ml vegetable oil
125ml buttermilk
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Honey Nougat:

3 egg whites
190g sugar
120g honey
60ml water
1 tsn lemon zest
½ tsn almond essence
2 tsn vanilla essence
¼ tsn salt

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Using electric beaters whisk the eggs for 2 minutes.
Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
Add the vegetable oil and milk and beat until well combined.
Add the flour, powder, soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set the cupcakes aside on a cooling rack until cool.
To make the icing place the egg whites into a bowl and set aside.
Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
Continue beating for 2 minutes until the mix is thick and fluffy.
Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!

Notes:

Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.

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Golden Syrup Pecan and Caramel Mini Cheese Cakes

Posted on November 11, 2017 Posted in Cakes .

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

Ingredients:

Base:

30g ground pecans
80g Anzac biscuits
40g butter
15g golden syrup

Filling:

150g sugar
40ml water
250g cream cheese
¼ tsn salt
2 tsn salted caramel essence
1 egg

Pecans:

20g butter
40g brown sugar
20g golden syrup
110g pecans

Method:

Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.
Spray the patties with oil spray.
Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.
Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.
Place the tin in the fridge.
Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.
Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.
Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.
Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.
Add the egg and beat until well combined.
Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.
Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.
Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.
Diced the pecans and add into the sugar mix, stir.
Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.
Place the cakes back in the oven for an additional 20 minutes.
Once time is up remove the cakes from the oven and leave aside to cool.
Place the cakes in the fridge for 4 hours to completely set.
Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

Note:

I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.
If you don’t have caramel essence you can substitute with vanilla essence.


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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Mocha Ginger and Caramel Layer Cake

Posted on November 4, 2017 Posted in Cakes .

Mocha Ginger and Caramel Layer Cake

My attempt number 3 of making a treat featuring chocolate, coffee, ginger and caramel and I finally have a luscious and delectable treat on my hands!

Attempt 1 was the mousse cake that featured a dark chocolate mocha layer, a white chocolate ginger layer and a caramel layer. Though this attempt was a structural disaster (the layers didn’t play well as mousse – the caramel layer melted fairly quickly), I did as least identify the flavour combo was divine.

Attempt 2 was the slice, similar to a caramel slice but with a ginger biscuit base, caramel center and mocha layer on the top. This was ok but reminded me too much of the traditional caramel slice and not unusual enough.

Attempt 3 takes my crowd-pleasing Devils Food Cake recipe as the mocha layer, my Churros Chocolate Caramel Cake’s caramel as the caramel layer and my never fail Vanilla Cake recipe as the ginger cake layers base.

Outcome – Aaaaamamzing!

A bit of work as 2 cakes need to me made but sooooo worth it!

Ingredients:

Mocha layer:

120g butter
90g caster sugar
1 tsn vanilla essence
2 eggs
115g self-raising flour
40g cake flour
55g cocoa powder
1/2 tsn salt
1/4 tsn bicarbonate of soda
6 tsn instant espresso coffee granules
120ml buttermilk

Ginger layer:

125g butter
150g sugar
1 tsn vanilla essence
2 eggs
160g self-raising flour
1 tsn ground ginger
2 tsn grated ginger
1 + ½ tsn ground cinnamon
¼ tsn all spice
½ tsn salt
1/4 tsn bicarbonate of soda
125ml buttermilk

Buttercream:

60g butter
20g icing sugar

Caramel frosting:

130g white sugar
20ml water
50g brown sugar
180ml thickened cream

Method:

Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
Beat the mix with electric beaters until just combined.
Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
Pour the buttermilk into the butter mix.
Beat the mix with electric beaters until just combined.
Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.