Cakes – Sweet Tooth Experiments

Rose Raspberry and Pistachio Cake

Posted on October 16, 2021 Posted in Cakes .

Rose Raspberry and Pistachio Cake

Ok so maybe not the most unusual flavours but this combo of sweet, sour, smoothness, crunch and softness is high satisfying with many texture sensations. The lemon, raspberry and Greek yogurt tang dull down the potential for a floral overpower, delivering on a beautiful rose undertone. A delicious and delicate fruity, floral and zesty cake.

Ingredients:

260g butter
280g sugar
2 tsn lemon zest
4 eggs
½ tsn rosewater essence
200g pistachios
160g self-raising flour
80g flour
20g Greek yoghurt

Icing:

120g butter
250g icing sugar
1 tsn rosewater essence
120g raspberries

Method:

Pre-heat the oven to 170c degrees and line a cake tin with baking paper.
Cream the butter and the sugar with electric beaters until light and fluffy.
Beat in the zest for 1 minute.
Add the eggs, one at a time beating in between each addition.
Add the rosewater essence and beat until combine.
Place the pistachio kernels in a food processor and blitz until the mix resembles fine breadcrumbs.
Place 160g of the blitzed pistachio in the mix along with the flours and yoghurt. Fold until combine.
Pour the mix into the cake tin and bake for 1 hour or until a skew inserted into the middle of the cake comes out clean.
Leave in the tin for 5 minutes then invert the cake onto a cooling rack.
To make the icing beat the butter, icing sugar and essence until light and fluffy.
To assemble the cake cut the cake in half horizontally.
Spread 1/3 of the icing onto the top of both cut cake sides.
Place the bottom cake on a plate, icing side up. Place the raspberries onto of the icing.
Sandwich the cake layers together with the top layer icing side down.
Using the remaining icing to spread the top and sides of the cake.
Sprinkle the remaining 40g of pistachio over the top of the cake and enjoy.

Note:

If the berries are frozen place them on paper towel to thaw and soak up the liquid before layering on the cake.

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Raspberry Twist Cupcakes

Posted on September 4, 2021 Posted in Cakes .

Raspberry Twist Cupcakes recipe

The randomness of this recipe… I was cleaning out the cupboards this weekend and noticed we had raspberry twists in which have been in the back of the cupboard for forever….

Knowing that we were not going to eat them anytime soon and being stuck in lockdown I decided to experiment with the raspberry twists much like I have in the past with musk sticks, red skin and fizzer lollies.

Taking inspiration from my white chocolate cupcake recipe I incorporated the lollies into the mix. The outcome of this however resulted in a very very dense cupcake bake that drooped in the middle.

Attempt 2 was using my never fail vanilla cupcake recipe with the lollies incorporated into the mix. This time I got great results but the bake was not as flavourful as I would have liked…

Cue adding 50% more buttermilk and 50% more raspberry twists and increasing the bake time, in which resulted in cupcake perfection.

Ingredients:

Cake:

200ml buttermilk
240g raspberry twists
1 1/2 tsn vanilla essence
160g cake flour
1 + 1/4 tsn baking powder
1/2 tsn baking soda
150g sugar
1/2 tsn salt
2 eggs
125g butter

Frosting:

135g butter
100g white chocolate
40g icing sugar
70g raspberry twists

Method:

Cut up the raspberry twists into small, diced pieces.
Place the buttermilk in a bowl and microwave until bubbling.
Add the raspberry twist pieces to the buttermilk and stir for 3 minutes, leave aside to melt a further.
Pre-heat the oven to 180c degrees and line a large 8-capacity cupcake tin with patty pans.
In a bowl, pour the cake flour, baking powder, baking soda, sugar and salt. Stir together and whisk until well combined.
Soften butter.
Place the raspberry milk mix along with the butter and vanilla in a food processor and blitz until smooth.
Pour the buttermilk mix into the bowl with the flour along with the eggs.
Beat on slow with electric beaters until just combine.
Spoon the mix into the 8 large size cupcake patties in the prepared cupcake tray.
Bake in the oven for 24 minutes or until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
Meanwhile, make the icing by melting the chocolate in a bowl on low in the microwave, stirring every 30 seconds until smooth.
Cut up the raspberry twists into small, diced pieces.
Place the raspberry into the white chocolate bowl and whisk for 2 minutes, set aside in the fridge until set.
Melt the butter in a bowl and microwave until just soft.
Place the chocolate mix in a food processor and blitz until smooth.
Place the white chocolate mix in a bowl with the butter and beat with electric beaters until fluffy and pale.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
Enjoy!

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Pistachio Honey Yoghurt Chia Cake with Rose Syrup

Posted on January 9, 2021 Posted in Cakes .

Pistachio Yoghurt Chia Slice With Rose Syrup

Taking inspiration from Middle Eastern flavours as well as my Baklava Cake and my Hazelnut Cake with Spiced Syrup this recipe takes their tastes and textures but with a ‘new age’ twist.

Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.

The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.

Ingredients:

Slice:

4 tbsn chai seeds
8 tbsn water
160g shelled pistachios
120g butter
100g sugar
80g cornflour
1 tsn salt
1 tsn cinnamon
1 tsn baking powder
200g vanilla yoghurt

Syrup:

180ml water
120g honey
100g sugar
1 tbsn pomegranate molasses
1 tsn cinnamon
1 tsn rosewater essence

Method:

Preheat the oven to 180c and line a 20cm cake tin with baking paper.
Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
Beat butter and sugar with electric beaters until pale and fluffy.
Add the chia mix and beat until combine.
Sift in the corn flour, cinnamon, salt and baking powder.
Add pistachio meal and yoghurt and stir to combine.
Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Leave the cake in the tin to cool.
To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
Take the pot off the heat and whisk in the cinnamon and rosewater essence.
Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
Leave the cake aside to completely cool and soak up the syrup.
Invert the cake onto a plate and top with the remaining syrup from the cake tin.

Notes:

I sprinkled with extra pistachios and rose petals.
You can replace the chia mix with 3 eggs if preferred.
Serve with thickened cream if desired.

Pistachio Yoghurt Chia Slice With Rose Syrup

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Microwave Sponge Cake

Posted on November 7, 2020 Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

I do a loooot of baking, and quite a lot of my recipes include sponge cake as a layer. I have previously shared my never fail amazing sponge cake recipe but let’s face it, sometimes I have limited time to whip up this element in a bake and need a quick fluffy alternative (and paying $5 at the supermarket feels like big wasted money).

This got me thinking of coming up with a super fluffy, easy and tasty sponge recipe that I could whip up and cook in seconds saving me 20 minutes per future bake.

Therefore, coming up with a microwave sponge cake recipe would be super helpful, but could it be done?

After 4 experiments, a lot of time trailing and dish sizes I landed on the below recipe in which has worked 3 times in a row perfectly.

A great secret recipe that involves no oven and saves you on baking time and money!

Ingredients:

50g butter, softened
50g caster sugar
1 egg
2 tbsn milk
¼ tsn vanilla essence
50g self-raising flour

Method:

Beat the butter and sugar in a bowl with electric beaters until fluffy and pale.
Add the egg and beat until creamy.
Add the milk and vanilla and beat until well combined and silky smooth.
Add the flour and beat on a low setting with electric beaters for 30 seconds or until just combined.
Spray a microwave safe glass/plastic bowl/silicon 20cm x 10cm baking dish with oil spray.
Pour the mix into the dish, allowing for the dish to be half full or less (the mix will significantly rise).
Use the back on a spoon to evenly distribute the mix in the dish.
Top the dish with plastic wrap and poke holes in the wrap with a skewer to allow the steam to escape.
Cook the cake in the microwave on high for 90 seconds.
Remove from the microwave and place the dish aside to completely cool.
Once cooled invert the dish onto a chopping board and cut in half vertically, making 2 even 10cm x 10cm cake halves.
Place one layer on a plate and top with your favourite filling followed by the 2nd cake layer, Enjoy.

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Rose Pistachio and Watermelon Sponge Cake

Posted on October 4, 2020 Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

This recipe actually came from another bake where the watermelon layers were originally a watermelon jam. Instead of using strawberry jam a-la a traditional sponge cake I decided to use watermelon for a twist.

Outcome = I put way too much sugar in the jam originally and way too much jam in the sponge therefore the bake was a failure. On reflection I thought that a traditional sponge has cream and sliced strawberries so I could replace the strawberries with sliced watermelon. The cake was nice, and I was delighted at the crispness the sliced watermelon provided (originally thinking it would make the cake topple or crumble as soon as I cut into it – but it cut like a hot knife in butter).

Creaminess, crispness and fluffiness were all textures I had covered, but the crunch element was missing. This is what got me to think of adding pistachios and then rosewater (why rosewater? My usual pistachio combo always results in the inclusion of rosewater, they are just a lovely flavour pairing).

A refreshing cake that of course is delicious in taste AND textures.

I must also give credit where credit is due, the sponge cake recipe I have used is my base for all sponges, in which is a slight adaptation of Australian Women’s Weekly magazines prize winning Sponge recipe created by Natalie Dick.

Ingredients:

Sponge:

2 tsn plain flour
½ tsn bicarbonate of soda
1 tsn cream of tartar
Cornflour
4 eggs
150g caster sugar
½ tsn rosewater essence

Extra:

1/4 seedless watermelon
1 tsn rosewater essence
300ml thickened cream
1 tbsn icing sugar
50g shelled pistachios

Method:

Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
Place the plain flour, bicarbonate of soda and cream of tartar in 1 cup.
Top up the cup to the brim by adding the necessary amount of cornflour to fill the cup.
Sift the flour mix 3 times.
Beat the egg, rosewater essence and sugar with electric beaters until light and pale.
Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
Place the cake on a cooling rack until cold.
Meanwhile thinly slice the watermelon and cut away the rind.
Place the watermelon pieces onto paper towel to absorb excess moisture.
Beat the cream, extra rosewater essence and icing sugar with electric beaters until stiff peaks form.
Blitz up the pistachios in a food processor until they resemble breadcrumb consistency.
Cut the cake in half horizontally and place a cake layer on a plate.
Top the layer on the plate with ¼ of the cream.
Cut the watermelon to the same size as the cake layer and place on top of the cream.
Sprinkle ½ the pistachio mix on top of the watermelon.
Top the 2nd cake layer with ¼ cream and place cream side down into the watermelon.
Spread the remaining cream on top of the top sponge cake layer.
Dice the remaning watermelon and sprinkle on top of the cream.
Sprinkle the remaining pistachio over the cream.

Blueberry Cardamom Sponge Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Spiced Golden Syrup Orange Upside-down Cake

Posted on September 12, 2020 Posted in Cakes .

Spiced Golden Syrup Orange Upside-down Cake

Spiced Golden Syrup Orange Upside-down Cake recipe

I’m told this Cake taste like ‘Christmas’, though I think it’s just the cardamom, cinnamon and orange combo that gives off this flavour experience.

So I made golden syrup dumplings the other day in which got me thinking that I should make something with the golden syrup otherwise I knew I would end up in the habit of adding it to my porridge just because I knew it was there….

I played around with varying spices and fruits until I landed on cinnamon and orange with the syrup. A pinch of cardamom, in which is super tasty with oranges and brown sugar to complement the golden syrup and a new upside-down cake batter was formed. To really hero the golden syrup and orange I decided on an upside down cake as the golden syrup would then provide a decedent sauce texture, almost pudding like when combined with the orange segments.

An easy, tasty cake that is a dream served warm with cream or ice-cream.

Ingredients:

Oranges:

2 oranges
250g golden Syrup
20g butter

Batter:

125g butter, softened
50g brown sugar
3 eggs
30g golden syrup
1 tsn ground cinnamon
1/6^th tsn ground cardamom
2 tbsn milk
1 cup self raising flour

Extra:

40g golden syrup
Cream or ice cream to serve

Method:

Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
Melt the butter in the microwave, once melted add the golden syrup and the orange peeled and cut into segments, stir and leave aside.
To make the cake batter place the butter and sugar in a bowl and beat with electric beaters for 5 minutes or until light and creamy.
Add the eggs, one at a time, beating in between each addition.
Add the golden syrup and spices and beat until combined.
Add the milk and flour and beat on low for 1 minute until the mix is combined.
Fan the orange pieces in the base of the cake tin to make an even covered layer.
Pour the syrup mix over the orange segments until each are covered and the mix is used up.
Spoon the cake batter over the oranges and syrup until the batter completely covers the orange and smooth the top with the back of a spoon.
Bake in the oven for 30 minutes or until a skewer inserted in the middle comes out clean.
Leave the tin for 5 minutes.
Turn the tin upside-down onto a plate, pouring extra syrup over the top of the cake.
Serve warm with cream or ice-cream on the side and enjoy.

Spiced Golden Syrup Orange Upside-down Cake recipe

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Cappuccino and Chocolate Roulade Cake

Posted on August 22, 2020 Posted in Cakes, Roulade .

Cappuccino and Chocolate Roulade Cake

Cappuccino and Chocolate Roll Cake recipe

When it’s cold and rainy on a Sunday afternoon and you can’t be bothered going to the shops…you look in the pantry for baking inspo…which is how this recipe came about.

I felt like making a cake but wasn’t sure what exactly, so I looked inside the pantry for what ingredients, products and what random filled containers I had.

Milo, drinking chocolate, coffee sachets and tea stood out.

A coffee sachet, drinking chocolate sachet and fruity herbal tea test and the end result was a cappuccino sachet inspired filled chocolate sponge cake. This cake is def cappuccino and not coffee in flavour…the powder makes this flavour differentiation very clear thanks to the smooth milky like tone. Very tasty!

Cappuccino and Chocolate Roll Cake recipe

Ingredients:

Sponge cake:

4 eggs
100g brown sugar
30g cocoa powder
75g plain flour
80g dark chocolate

Cream:

45g of instant cappuccino sachets (I used 3 x Nescafe)
150ml thickened cream
60g icing sugar

Method:

Preheat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
Beat the eggs for 2 minutes with electric beaters of until pale and creamy.
Gradually add in the sugar, beating while slowly adding the sugar until it has dissolved.
Sieve the cocoa powered and flour into the egg mix and fold until just combine.
Place the chocolate broken into pieces into a bowl and then into the microwave on medium for 30 second bursts until the chocolate has melted.
Fold the melted chocolate into the mix.
Spoon the mix into the tin and even with the back of a spoon.
Bake for 12 minutes or until a skewer in the centre comes out clean.
Cut a piece of extra baking paper and invert the cake onto the paper.
Remove the baking paper off the top of the cake.
Roll the sponge starting with the long side of the sponge closest to you int0 a cylinder shape, rolling with the paper between. Leave the sponge wrapped until cool.
To make the cream place all the ingredients into a bowl and whisk with electric beaters until peaks form.
Carefully unroll the cake, slightly trimming the ends of each side.
Place the sponge on cling wrap and spread the cream over the sponge, leaving a 1cm border without cream.
Roll the sponge back up and wrap with the cling wrap firmly.
Place the roll in the fridge for 1+ hour to set.
To arrange unwrap the roll and place on a platter, cut the 2 ends and disregard, dust with cocoa and icing sugar and cut into 3cm roll portions.

Cappuccino and Chocolate Roll Cake recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Posted on August 15, 2020 Posted in Cakes .

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

This recipe came off the back of a range of shortbread biscuit making experiments of different flavours. Though chocolate and coconut are not unusual favour pairings, in general, as a shortbread they were an interesting bake, though not interesting enough to post online.

I wanted to turn the biscuit base recipe into layers, and to this also add in a few other complimentary flavours into the mix.

Upon exploring the pantry, a few ingredients peaked by interest, in which I wanted to make some sort of second layer to the shortbread base…maybe a slice…maybe icing…I trialled a few combos and landed on the random milo, vanilla and custard powder with choc ganache (I had in a jar left over from a previous bake).

Once I combined the ingredients and made a frosting, I decided to jazz it up a bit by piping it. As the shortbread looked a bit bland I built layers of it with the icing until the size was cake like and a layered shortbread cake was formed.

I originally didn’t make this for this site, thinking it would not be good enough but I changed my mind as soon as I cut a slice! Then another…then another…always a giving sign of a great bake!

Ingredients:

Shortbread:

200g butter, softened
210g caster sugar
1 egg
240g plain flour
45g cocoa powder
1 tsn vanilla essence
30g desiccated coconut, toasted

Frosting:

240g butter, softened
170g icing sugar
145g milo
60g custard powder
2 tsn vanilla essence

Extra:

Chocolate ganache
Desiccated coconut, toasted

Method:

Using electric beaters whisk the butter and sugar for 5 minutes until pale and fluffy.
Add the egg and beat until just combined.
Add the flour, cocoa, vanilla and desiccated coconut beating on low until the mix is combine.
Place the mix onto a lightly floured surface and knead into a ball.
Using a rolling pin roll the dough to 4mm thick.
Using a 15cm plate, place the plate onto the dough, bottom side up and trace around the plate with a knife cutting out a 15cm circle.
Repeat cutting out the disc shape 2 more times, kneading the dough into a ball and re-rolling out again with the rolling pin if needed.
Lay out a large baking tray with baking paper and place the 3 disks onto the tray.
Place the tray in the fridge, covered with cling wrap for 30mins.
Preheat the oven to 180c degrees and bake the disks in the oven for 15 minutes or until golden brown.
Set the disks aside to cool completely.
To make the frosting, place all the ingredients in a bowl and beat with electric beaters on high until pale and creamy.
Place the frosting in a piping bag fitted with a circle 1cm nozzle.
Place 1 shortbread disk onto a plate and using 1/3rd of the frosting pipe large dots of the frosting on the disk starting from the middle and going outwards.
Drizzle the frosting with some chocolate ganache and place the second biscuit disk onto of the frosting, repeat with an other 1/3rd of the frosting.
Drizzle the frosting with some chocolate ganache and place the last biscuit disk onto of the frosting and repeat piping with remaining frosting.
Finish by drizzling ganache and sprinkle extra desiccated roasted coconut.

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

Pandan Lemon Vanilla and Coconut Cake

Posted on August 8, 2020 Posted in Cakes .

Pandan Lemon Vanilla and Coconut Cake

A friend challenged me with baking with Pandan. Sounds simple…trialling the ingredient with a range of flavour combos and deciding on one (if any) that taste amazing…but it wasn’t as simple as that. After trialling combos and experimenting with the quantity of the ingredients I landed on Pandan, lemon (zest and juice), vanilla and 2 types of coconut (milk for richness and desiccated for texture).

Then came the hard part, slices, lamingtons and macarons were produced. The lamingtons were too dense, macarons too sweet and the slice too boring. The following week I experimented again with a cake and cupcakes. The cake turned out moist, rich and delicious in flavour. It may have taken 2 weekends, but I believe I conquered Pandan baking!

Pandan Lemon Vanilla and Coconut Cake

Ingredients:

40g desiccated coconut, toasted
300ml coconut milk
2 tsn vanilla essence
1/2 tsn coconut essence
190g butter
1225g brown sugar
3 eggs
225 cups self raising flour
1/4 tsn salt
1 tsn lemon zest

Filling:

100g coconut oil
150g butter
150g icing sugar
1 + 1/2 tsn pandan syrup
1 tsn vanilla essence
1 + 1/2 tsn lemon zest

Icing:

180g icing sugar
120g butter
1 tsp vanilla essence
1 tsn lemon zest
1 tbsp lemon juice

Extra:

Desiccated coconut, toasted

Method:

Preheat oven to 160c. Line a 25cm base cake tin with baking paper.
Combine the desiccated coconut, milk and essence in a bowl. Mix and leave for an hour to soak together.
Beat butter and sugar until creamy and pale.
Add eggs, one at a time beating in between each addition.
Beat the flour and coconut mix into the butter mix for 10 seconds on low or until just combined.
Pour batter into the cake tin and bake for 50 minutes, or until skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack.
Make the filling by microwaving the coconut oil in a bowl until just melted.
Add the remaining filling ingredients and beat with electric beaters until creamy, pale and glossy.
Make the icing by beating all the ingredient for 5 minutes or until light and fluffy.
Cut the cake into 2 layers and place the filling in between the 2 layers of cake.
Coat the top and sides of the cake with the icing.
Finish with the extra desiccated coconut by sprinkling on the top of the cake and sides.

Notes:

The soaking is not essential, however does add to the texture and richness of the coconut in the cake.

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Knickerbocker Glory Cake

Posted on August 1, 2020 Posted in Cakes .

Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

Ingredients:

Cake:

215g butter, softened
180g caster sugar
1 tsn vanilla essence
1/2 tsn strawberry essence
3 eggs
320g strawberry jam
320g self-rising flour

Peanut Icing:

30g butter, softened
¼ cup peanut butter
1 cup icing sugar
10ml milk

Chocolate Icing:

150g butter, softened
1 cup icing sugar
30g cocoa powder
10ml milk

Extras:

30g desiccated coconut, roasted
40g chopped peanuts, roasted

Method:

Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
Add the eggs one at a time, beating in between each addition.
Puree the jam in a food processor until smooth, leave aside.
Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
Cut the cake in half horizontally.
Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
Spread the chocolate icing on the top cake layer and sides.
Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.