Sweet Tooth Experiments

Monthly Archives: September 2018

Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Posted on Posted in Ice-cream cake .

Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Masala and Coffee Ice-Cream Cheese Cake recipe

Inspired by the outer layer of trifle varieties and flavour combo of delicious Tiramisu, this experiment is one that resulted in a cake that I could just not stop eating.

My all-time favorite sweet treat (as I have mentioned multiple times) is Tiramisu. I wanted to make a version of this dessert that would keep over a generous period of time so I could enjoy the treat multiple times, oppose to the traditional dessert that really does need to be eaten within a few days of creation.

Thus, making an ice-cream cake made sense. It would keep for weeks (in the freezer), not days. Lastly, as the traditional Tiramisu is not exactly light on the hips I did opt for low fat ricotta and down-weighted the cream volume.

This cake is easy, tasty, quick, with no baking required, and as I mentioned above addictive!

Masala and Coffee Ice-Cream Cheese Cake

 

Ingredients:

  • 400g chocolate swizz roll
  • 100ml Marsala
  • 300g ricotta cheese
  • 200ml sweetened condensed milk
  • 300ml thickened cream
  • 2 tsn vanilla extract
  • 2 tbsn coffee granules
  • 2 tsn cocoa powder
  • 35g chocolate covered coffee beans

 

Method:

  1. Spray a 1.5-liter pudding tin or bowl with oil spray, following line the sprayed tin with 2 layers of overlapping plastic wrap.
  2. Cut the swizz roll into 1cm thick slices and place on the bottom and slides of the tin, squashing slightly with fingertips to ensure no gaps.
  3. Using a spoon drizzle 40ml of the Marsala over the swizz roll on the bottom and the sides, evenly covering each piece.
  4. In a food processor blitz the cheese and condensed milk until smooth.
  5. Whisk the cheese mix and 300ml cream with electric beaters in a bowl until peaks start to form (do not over beat or the cream will split).
  6. Spoon half the mix into another bowl and leave aside for later use to make the coffee chocolate layer.
  7. With your original bowl of mix add the vanilla, and remaining 60ml of Marsala, fold until well combined.
  8. Spoon the vanilla & Marsala mix into the bowl on top of the swizz roll and level with the back of a spoon.
  9. Place the tin in the freezer for 30 minutes to firm.
  10. Meanwhile make the coffee mix by placing 15ml of boiling water into a small bowl with the coffee granules, stir until combined, set aside to cool completely before pouring into the remaining bowl of mix.
  11. Add the cocoa powder to the coffee mix and beat on low with electric beaters until just combined.
  12. Chop up the coffee beans until finely diced and fold into the mix until combined.
  13. Spoon the coffee mix over the top of the vanilla and Marsala mix and level with the back of a spoon.
  14. Using the remaining swizz roll slices place on the top of the mix to completely cover the top with no gaps.
  15. Pull the plastic wrap tightly and fold to cover the top of the cake completely, then push down the top of the cake with the bottom of a plate.
  16. Freeze for 4 hours until firm (with the plate as a height on top).
  17. When ready to serve the cake you will need to take the cake out of the freezer 30 mins before. Uncover the plastic wrap on the top and invert (flip) the cake onto a plate.
  18. Remove the plastic wrap completely and top with a drizzle of chocolate ganache (if you desire).
  19. Cut into slices and enjoy!

 

Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Carrot Pineapple and Coconut Cakes

Posted on Posted in Cakes .

Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Rosemary Lemon and Carrot Loaf

Posted on Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rice Walnut Date and Butterscotch Caramel Slice

Posted on Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with.

I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week.

The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose).

A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

  • 120g walnuts
  • 60g dried dates
  • 120g rice bubbles
  • 160g brown sugar
  • 90ml butterscotch schnapps liquor
  • 60g butter

Caramel topping:

  • 75ml sugar
  • 15ml thickened cream
  • 1/4 tsn salt

 

Method:

  1. Line a 20cm x 20xm slice tin with baking paper.
  2. Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
  3. Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
  4. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
  5. Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
  6. Pour the caramel mix into the rice bubble mix and stir until well combine.
  7. Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
  8. Place the slice in the fridge for at least 1 hour to set.
  9. Once the slice is set cut into pieces and onto a large plate.
  10. Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
  11. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
  12. Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
  13. Drizzle the caramel over the slice pieces, place on a plate and enjoy.

 

Rice Walnut Date and Butterscotch Caramel Slice
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Rice Walnut Date and Butterscotch Caramel Slice
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Rice Walnut Date and Butterscotch Caramel Slice
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Mocha Ginger and Caramel Layer Cake
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Rice Walnut Date and Butterscotch Caramel Slice
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Sourworm Cake

Posted on Posted in Cakes .

Sourworm Cake

Sourworm Cake recipe

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Sourworm Cake recipe

Ingredients:

Cake:

  • 200g sour worms
  • 200ml water
  • 170g butter
  • 170g white chocolate
  • 300g self raising flour
  • 2 eggs

Icing:

  • 90g butter
  • 75g sour worms
  • 375g cream cheese
  • 25g orange jelly crystals
  • 100g cream

Sherbet:

  • ½ tsn citric acid
  • 10g icing sugar
  • 20g orange jelly crystals
  • ½ tsn baking powder

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
  3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
  4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
  5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
  6. Place the cake on a cooling rack until completely cooled.
  7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
  8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
  9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
  10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
  11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
  12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
  13. Cut the cake in half horizontally, placing one cake layer on a plate.
  14. Top the cake on the plate with half of the icing.
  15. Following sieve 1/2 of the sherbet onto the icing then add the 2ndcake layer onto the sherbet layer.
  16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

Rosemary Lemon and Carrot Loaf recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

 

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