Sweet Tooth Experiments

Author Archives: Ella

Hummingbird Cake

Posted on Posted in America, Cakes .

Hummingbird Cake recipe

Hummingbird Cake

I actually just realised, I love pineapple but don’t recall EVER making a cake with this ingredient…

Being a fan of making different and traditional recipes I became familiar with an American cake treat – the Hummingbird cake.

There are actually quite a few variations of this cake, some with carrot, some with banana, some with walnuts, some with pecans. However, after doing a little investigating I managed to track down the original recipe that was created by Mrs. L.H. Wiggins of North Carolina in February 1978!

Needless to say I opted for the ingredient mix that she used, however my recipe has key shortcuts and little tweaks to enhance the flavour. Outcome = This cake is sooo tasty. Think banana cake with a hint of a spiced carrot cake twist (thanks to the cinnamon and nuts).

Hummingbird Cake recipe

Ingredients:

  • 440g can of pineapple
  • 180g butter
  • 275g white sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 1 medium banana
  • 90g desiccated coconut
  • 80g pecans
  • 300g self-raising flour
  • 1 tsn cinnamon

Icing

  • 370g cream cheese
  • 60g butter
  • 150g icing sugar
  • 30ml pineapple syrup (reserved from earlier)

 

Method:

  1. Grease and line a 23cm round cake tin with baking paper.
  2. Pre-heat the oven to 180c fan forced.
  3. Drain the can of pineapple reserving the juice for later.
  4. Using a food processor process the pineapple pieces until coarsely chopped.
  5. Process the pecans.
  6. Process the banana until smooth.
  7. Using electric beaters beat the butter and sugar until creamy and smooth. Add in the eggs one at a time, beating in between each addition.
  8. Stir in the pineapple, banana, coconut and pecans until combined.
  9. Add the flour and cinnamon, stir to combine.
  10. Pour mix into the cake tin, level out with a spoon and bake for 50 minutes or until the skewer in the center comes out clean.
  11. Let the cake stand for 15 mins then transfer onto a cooling rack.
  12. To make the icing add all the ingredients into a bowl and stir with a wooden spoon until just combined.
  13. Using electric beaters beat for 5 minutes until light and fluffy. Place in the fridge until cake is cooled.
  14. Cut the cake in half, spread icing in the center, then the remainder of the icing around the outside of the cake.

 

Notes:

  • Decorate with any leftover pecans or you can do what I did which was place white sugar in a pan on the stove until it caramelises. Then using a fork place in the caramel and swirl over the cake in a circular motion until the caramel is used up.
  • You can replace the pecans with walnuts.
  • Or if you wish, you can replace the banana with a grated carrot.

 

Ingredients

Hummingbird Cake recipe

Step 11

Hummingbird Cake recipe

Step 14

Hummingbird Cake recipe

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See the original 1978 recipe at http://www.southernliving.com/food/entertaining/hummingbird-cake.

Sweet Potato and Orange Cake

Posted on Posted in Cakes .

Sweet Potato and Orange Cake recipe

Sweet Potato and Orange Cake

Hello sweet potato again. This is the second time this ingredient has popped up in my blog (a la sweet potato chocolate brownie posted in January 2013).

Believe it or not but this cake actually tastes very similar to carrot cake, however don’t have any identical ingredients…I must post my carrot cake recipe at some stage. It took me a few different recipes but my version is something else!

If you’re a fan of oranges you will definitely like this as the orange flavor is much stronger than the sweet potato.

orange

Ingredients:

  • 1 ¾ cups plain flour
  • 2 tsn baking powder
  • 1 tsn bicarbonate of soda
  • 1 tsn ground cinnamon
  •  1+ ¾ cups brown sugar
  • ¾ cup sultanas
  • 2/3 cup chopped walnuts
  • 500g sweet potato grated
  • 3 eggs
  • 1 cup butter
  • 1 orange (you will need 2 tbs of finely grated orange zest and 1 tbsn of the juice from this)

Icing:

  • 50g butter
  • 250g cream cheese
  • 1 tbs finely grated orange zest
  • 2 cups icing sugar

 

Method:

  1. Preheat the oven to 180c and line a 25cm cake tin with baking paper.
  2. Combine flour, baking powder, bicarb, cinnamon, sugar, sultanas, walnuts and potato in a bowl, stir to combined.
  3. In another bowl beat eggs, butter, zest and juice. Pour wet mix into the dry mixture, stir to combine the batter.
  4. Pour into pan and bake for 45 minutes. Following decrease the oven temperature to 160c and bake for a further 30 minutes or until a skew inserted in the cake comes out clean.
  5. Cool the cake in the tin for 10 minutes, then transfer onto a cooling rack.
  6. Make the icing recipe by combining the ingredients together, beat until glossy and smooth
  7. Cut the cake in half and spread half the icing in the cake and the remaining on top of the cake.

 

Notes:

  • I’m not a massive fan or walnuts and have made this many times by omitting this ingredient where the cake turns out perfectly fine.
  • There is not much orange in this cake but don’t be tempted to add more in. You will be surprised how strong the orange taste is with the little amount in the batter.

 

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White Chocolate Icing

Posted on Posted in Icing .

This may just seem like another icing recipe but I guarantee you if you try this icing it will be one of the most amazing icings you have ever tasted!

Once you try this icing you will never make another white cholocate or butter cream icing again!

 

white chocolate icing

White Chocolate Icing

 

Ingredients:

  • 3 egg whites
  • 160g white sugar
  • 300g butter at room temp, chopped.
  • 180g white chocolate, melted.

 

Method:

  1. Stir egg whites and sugar in a bowl over a pan of half filled simmering water for 5 minutes until the sugar dissolves.
  2. Whisk with electric beaters until soft peaks form and the mix has cooled down slightly.
  3. Add the butter one piece at a time, beating in between each piece until the mix has become thick and creamy.
  4. Now beat in the melted chocolate until glossy.
  5. Refrigerate for 20 minutes then pipe away.

 

Notes:

This recipe makes enough icing to cover a 21cm cake or 24 medium sized cupcakes.

 

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Vanilla Slice

Posted on Posted in Slice .

vanilla slice

Vanilla Slice

Yummm, Vanilla Slice…my fathers all time favorite dessert and I must say my recipe is a winner. I have made this sooo many times and it is always a hit.

 

Ingredients:

  • 1 + ¼ cups of milk
  • 300ml thickened cream
  • 4 egg yolks
  • ½ cup caster sugar
  • 1 tsn vanilla essence
  • 1/3 cup corn flour
  • 1/3 cup custard flour
  • 60g chopped butter
  • 2 sheets of frozen puff pastry.

 

Method:

  1. Pre-heat the oven to 200c and line 2 baking trays with baking paper.
  2. Also line a 23cm square cake tin with baking paper.
  3. Place the milk and cream in a saucepan over medium heat and cook stiring for 10 minutes or until it is almost simmering. Don’t boil as the mix will curtel.
  4. Using the electric beaters beat the egg yolks, sugar and vanilla until thick and creamy.
  5. Add the corn flour and custard powder to the sugar mix, beating until smooth.
  6. Slowly beat in the milk mix. Once all added return the whole mix to the saucepan.
  7. Cook stirring over a low heat for 8 minutes or until the mix is thick enough to coat the back of a wooden spoon. Remove from the heat.
  8. Stir in the butter until smooth and set aside from 1 hour to cool with plastic wrap on the top to stop a custard seal from forming.
  9. Place 1 pastry sheet of each baking tray and bake for 20 minutes or until puffed and golden.
  10. Once cooled lightly press the pastry to flatten.
  11. Place 1 pastry sheet in the cake tin, pour in the custard and top with the 2nd pastry sheet.
  12. Place in the fridge for at least 3 hours or until set.
  13. Dust with icing sugar.

 

Notes:

  • If you would like to add icing to this slice you can use glace icing (see my recipe in icings) where you can replace the hot water in the icing with passion fruit pulp. However, I do feel this slice is better with just icing sugar.

vanilla slice2

Step 13. The finished result.

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Greek Custard Pie

Posted on Posted in Greece, Pies, Traditional .

greek2

Greek Custard Pie

So I have touch on America with a traditional Pumpkin Pie and Italy with Cannoli’s now we are going to Greece for a custard pie.

Wait until you try this recipe out and its not even that naughty (ignoring the syrup of course).

 

Ingredients:

  • 4 cups rice milk (or normal is your not a fan)
  • 1 cup fine semolina
  • ½ cup white sugar
  • 4 eggs
  • 1 tbsn finely grated lemon rind
  • 1 tsn vanilla essence
  • 12 filo pastry sheets cut in half
  • 125g butter or oil spray

Syrup

  • 1 cup white sugar
  • 1 cup water
  • A long strip of orange rind
  • A long strip on lemon rind
  • 1 tsn cinnamon
  • 2 tbsn lemon juice

 

Method:

  1. Grease a 20cm x 30cm ovenproof dish and pre-heat the oven to 180c.
  2. Place milk in a saucepan and heat until boiling. Once boiled reduce the heat to low.
  3. Pour in the semolina and whish until smooth.
  4. Whish in another bowl the egg and sugar until smooth.
  5. Whish I cup of the semolina into the egg mix to loosen it up.
  6. Now add the egg mix to the semolina on the stove and cook stirring for 5 mins or until the mix thickens.
  7. Remove from the heat and stir in the rind and vanilla.
  8. Place a filo sheet in the dish and brush with the butter (or spray with oil spray). Repeat with half the butter and filo sheets.
  9. Spoon in the custard.
  10. Now repeat with the remaining filo and butter.
  11. With a knife score the top of the filo to 4cm squares.
  12. Cook for 50 minutes until golden brown on the top.
  13. Combine all the syrup ingredients into a pan on the stove on high until boiling. Now reduce to a simmer for 10 minutes until syrup reduces.
  14. Cut the cooked pie from where you have scored in the dish and pour over the syrup omitting the rind. Allow the syrup to soak into the pie at least 30 minutes prior to serving.

 

Notes:

  • I mention in there about oil spray. This will dramatically reduce the butter amount in the pie, thus reducing the fat content. If you’re not fussed about the extra butter then ignore the spray option.
  • If your not a fan of orange if is fine to omit the rind, many custard pie recipes don’t actually include this (I think it makes the pie better personality).
  • I also recommend using rice milk as it’s much sweeter than cows milk, which is why I only have ½ cup of sugar in the custard.

 

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greek custard

Step 11 – Scoring the pastry

Nut Caramel and Chocolate Slice

Posted on Posted in Slice .

 

Nut Caramel and Chocolate Slice

 Nut Caramel and Chocolate Slice

Caramel slice has been a favorite slice for many for years. Nut caramel bars of late are also quite popular. As both of these sweet treats involve caramel with either biscuit, nuts and chocolate layers I figured combining them together would work quite well. I have made similar recipes to this in the past, however this is by far the most tastiest caramel slice, where the nuts actually bring in a great neutralizer to the sweetness of the caramel.

Nut Caramel and Chocolate Slice

Ingredients:

  • 1 cup desiccated coconut
  • 1 cup SR flour
  • 1 cup brown sugar
  • 125g melted butter
  • 395g can condensed milk
  • 2 tbs golden syrup
  • ½ cup cream
  • 15g butter, extra
  • 2/3 cup chopped mixed nuts
  • ¾ cup milk chocolate
  • 15g cream, extra

 

Method:

  1. Pre-heat oven to 180c. Grease and line a 28cm x 20cm cake tin with baking paper.
  2. Combine the coconut, flour, sugar and butter in a bowl. Mix together then press into the tray until flat and smooth.
  3. Bake in the oven for 10 minutes, cool in tin.
  4. Combine the milk, syrup, cream and butter in a saucepan. Bring to the boil and then simmer for 8 minutes stirring constantly until darker and thick.
  5. Pour the caramel over the base, sprinkle with the chopped nuts and place back in the oven for 10 minutes or until golden. Allow the slice to cool in the tin.
  6. Place the cream and the chocolate in a microwave on low stirring every 20 seconds with a metal spoon until chocolate is smooth and creamy.
  7. Drizzle the chocolate over the slice, let it set and slice away.

 

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Nut Caramel and Chocolate Slice

Step 2

Nut Caramel and Chocolate Slice

Step 5

 

 

Popcorn Slice

Posted on Posted in Slice .

popcorn slice

Popcorn Slice

This recipe doesn’t feature any usual ingredients (apart from baking with popcorn, which is a little off-center). However the texture of this slice is very interesting and we all know that you can’t go wrong with chocolate and caramel.

 

Ingredients:

  • 250g butternut snap biscuits
  • 175g butter
  • 395 sweetened condensed milk
  • 40g salted popcorn
  • ½ cup desiccated coconut
  • 185g milk chocolate

 

Method:

  1. Line a 25cm square baking tin with baking paper.
  2. Process the biscuits and 125g melted butter until combined. Press the mix into the cake tin and refrigerate for 30 minutes.
  3. Combine the condensed milk and 30g butter in a pan on the stove stirring over a medium heat for 10 minutes until the mix turns to caramel.
  4. Take off the heat and add in the popcorn and coconut stirring quickly.
  5. Transfer the mix into the cake tin and press with wet hands to flatten.
  6. Melt the chocolate with 20g butter until you have a smooth consistency then pour over the popcorn layer.
  7. Place back in the fridge for 30 minutes, cut and serve.

 

Notes:

  • For a more intense chocolate flavor you can use chocolate biscuits instead of butternut snap biscuits.
  • This recipe does not involve an oven only a fridge to set.

 

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Beetroot and Chocolate Brownies

Posted on Posted in Brownies .

beetroot and chocolate brownie recipe

Beetroot and Chocolate Brownies

Beetroot…this vegetable is one of the sweetest veggies around, making it perfect to incorporate into baking. I have tried many beetroot recipes from cakes to tarts and have never been happy with the end result.

I think this beetroot recipe is my 5th attempt at baking with the ingredient and finally I’m onto a winner!

Ingredients

  • 500g beetroot (almost a whole 825g can that has been drained).
  • 175g butter, chopped
  • 255g brown sugar
  • 200g dark chocolate
  • 3 eggs
  • 100g plain flour
  • 35g cocoa powder
  • ¼ tsn ground cinnamon
  • ¼ tsn ground nutmeg
  • 90g walnuts, coarsely chopped

 

Method:

  1. Preheat the oven to 180c and place baking paper in a 25 cm square cake tin.
  2. Process beetroot in a food processor until finely chopped, following do the same with the walnuts.
  3. Place the beetroot, sugar, butter and chocolate in a saucepan over a low heat until all ingredients are melted and the mix is smooth.
  4. Place mix in a bowl and whisk in the eggs with a hand held whisk.
  5. Combine all the dry ingredients in a bowl and sift over the beetroot mix, whisk with a hand held whisk to combine.
  6. Stir in the walnuts.
  7. Pour into the cake tin and bake for 45 mins or until a skewer inserted in the middle comes out clean.
  8. Let the brownie cool in the tin then place in the fridge for 30mins (this will ensure it is set), cut.

 

Notes:

  • Remember this is a dense brownie so it will look a little under cooked and not set. When you take it out of the fridge it will have the most amazing texture. It will melt in your mouth but will not be gooey.
  • I’m not really a fan of walnuts, however added some in for texture purposes. It makes no difference to the taste to go without them.
  • This brownie tastes like a rich chocolate brownie, however has a little zing from the beetroot as an after taste.
  • I had people who don’t like beetroot telling me they loved this and someone who doesn’t like chocolate cake telling me they enjoyed this.

beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

Step 8

beetroot and chocolate brownie recipe

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Chilli Chocolate Cookies

Posted on Posted in Biscuits .

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookies

So I have had these cookies on my radar from quite a while. I love chocolate and do like some chilli in my cooking and have notice how Lindt and Cadbury have come out with their chocolate chilli sku’s so I thought I must give these a go already.

I shouldn’t be surprised that the flavours did in fact work perfectly together and I think the touch of cinnamon is quite complementary to the flavour combo.

These cookies are crunchie and soft in the center with a chocolate taste and a burst of chilli that hits after.

 

Ingredients:

  • 120g butter
  • 120g dark chocolate
  • 2 eggs
  • 1 tsn vanilla essence
  • 1 cup brown sugar
  • 1 white white sugar
  • 1 + ¾ cups of plain flour
  • ½ cup cocoa powder
  • 2 tsn cinnamon
  • 1 tsn chilli powder
  • 180g dark chocolate

 

Method:

  1. Pre-heat oven to 180c and line a 2 baking trays with baking paper.
  2. Melt the butter in the microwave for 45 seconds. Break up the dark chocolate and stir with a metal spoon through the butter until glossy and smooth.
  3. In a separate bowl whisk with electric beaters eggs, vanilla and sugars until pale and thick.
  4. Stir in the chocolate mix until combined.
  5. Sift in the flour, cocoa, cinnamon and chilli powder, stir to combine.
  6. Chop chocolate into small pieces and stir into cookie dough.
  7. Roll the dough with hands into 25g balls and place onto the baking trays. Use fingertips to flatten slightly.
  8. Bake for 10 mins or until set.
  9. Place cookies onto a cooking rack, enjoy.

 

Notes:

  • I actually kneaded the cookie dough to quickly ensure the dough was well combined.
  • I used scales to weight the cookie dough balls to get them all the same size.

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookie recipe

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Lemon Meringue Cheesecake

Posted on Posted in Cakes .

Lemon Meringue Cheesecake recipe

Lemon Meringue Cheesecake

So Lemon Meringue Pie is a classic ultimate favorite of mine. Cheesecake can also be unbelievable if the right recipe and ingredient combination is used. Both these 2 sweet indulgent treats are very popular to both the sweet and more savory taste buds.

As I am always asked to bake cheesecake and lemon pie I decided the only way I would make these is to incorporate them together. This way if the outcome is incredible I can post the recipe on this blog and share the awesomeness for others to bake and experience.

So introducing the Lemon Meringue Cheesecake.  Now let me pre-warn you,  once I put this cake out it was gone in 10 minutes, the quickest of my cakes to disappear. Many people missed out and I am told this is my best cake yet…

Lemon Meringue Cheesecake recipe

Ingredients:

Base:

  • 375g butternut snap biscuits
  • 100g butter

Filling:

  • ¼ cup water
  • 4 tsn powered gelatin
  • 280g jar lemon butter
  • 500g cream cheese
  • ¾ cup thickened cream
  • 110g white sugar
  • ½ lemon zest

Meringue:

  • Extra 80g water
  • Extra ¾ cup white sugar
  • 3 egg whites

 

Method:

  1. Line a 20cm cake tin with baking paper.
  2. Add the biscuits and butter into a food processor and process until well combined.
  3. Spoon mix into the cake tin and line the walls and base with the biscuit mix. Refrigerate for 30 minutes to set.
  4. Put the water and gelatin into a bowl and whish with a fork until well combined.
  5. Microwave for 30 seconds or until dissolved, cool.
  6. Whisk lemon butter until smooth. Add 4 tsn of the gelatin mix to the lemon butter and whisk.
  7. Beat together the cream, cheese, sugar and zest into a bowl with an electric whisk for 5 minutes until smooth.
  8. Pour cheese mix over the base.
  9. Spoon the lemon mix over the cheese layer.
  10. Place cake in the fridge for 3 hours minimum.
  11. Put extra water and sugar into a saucepan on medium heat cook stirring until the sugar has dissolved.
  12. Increase to high and place a candy thermometer in the sugar mix. Cook until the temperate hits 120 degrees then remove off the heat.
  13. With electric beaters whisk the egg whites on medium until soft peaks form.
  14. Increase speed to high, while beating in the sugar syrup in a steady stream. Beat for 10 minutes or until thick and glossy.
  15. Remove the cake from the tin and place onto a plate.
  16. Spoon the meringue onto the cake and blow torch the meringue until golden brown on top, serve.

 

Notes:

  • If in a hurry place the cake in the freezer for 45 minutes instead of 3+ hours in the fridge to set quickly.

Lemon Meringue Cheesecake recipe

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Lemon Meringue Cheesecake recipe

Step 3

Lemon Meringue Cheesecake recipe

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Lemon Meringue Cheesecake recipe

Step 9

Lemon Meringue Cheesecake recipe

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Lemon Meringue Cheesecake recipe