Sweet Tooth Experiments

Unusual sweets and global treats

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on by Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

Ingredients:

  • 120g of crust removed and cubed bread
  • 235g brown sugar
  • 40g butter
  • 40ml cream
  • ¼ tsn salt
  • 140ml butterscotch Schnapps
  • 110g crunchy peanut butter
  • 2 eggs

 

Method:

  1. Preheat the oven to 170c degrees.
  2. Place the cubed bread into the oven and bake until golden brown, set aside to cool.
  3. To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
  4. Add the butter and cream and stir until combine (be careful of any splash).
  5. Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
  6. Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
  7. Beat the eggs and the remaining 75g of sugar with the hand whisk.
  8. Add the egg mix to the caramel mix and beat until combine.
  9. Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
  10. Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
  11. Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
  12. Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
  13. Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
  14. Top with vanilla ice-cream or double cream and enjoy!

 

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

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Melon Lime and Prosciutto Cupcakes

Posted on by Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

Melon Lime and Prosciutto Cupcakes recipe

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as  an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Melon Lime and Prosciutto Cupcakes recipe

Ingredients:

Cake:

  • 55g prosciutto
  • 120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
  • 140g brown sugar
  • 160g cake flour
  • 1 + ¼ tsn baking powder
  • ½ tsn bicarbonate of soda
  • ½ tsn salt
  • 2 eggs
  • 2 tsn melon essence
  • ½ tsn lime zest
  • 120g butter

Icing:

  • 10ml watermelon reduction
  • 5ml milk
  • 160g icing sugar
  • 180g butter
  • 1  tsn lime zest
  • 1 + 1/2 tsn melon essence

 

Method:

  1. Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
  2. Once cooled finely dice the meat into small pieces.
  3. Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
  4. Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
  5. Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
  6. Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
  7. Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  8. Spray the cases slightly with oil spray.
  9. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  10. In another bowl beat the eggs until light and fluffy with electric beaters.
  11. Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
  12. Add the butter and 40g of the chopped prosciutto, beat until combine.
  13. Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
  14. Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
  15. Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  16. Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
  17. Once the cupcakes are cooked leave on a cooling rack until cold.
  18. When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
  19. Top icing with scatters of the remaining 15g of prosciutto and enjoy!

 

Note:

  • I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
  • For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.

 

Melon Lime and Prosciutto Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon Lime and Prosciutto Cupcakes
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Melon and Lime Cupcakes recipe
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Weet-Bix Anzac Slice with Peanut Banana Frosting

Posted on by Posted in Slice .

Weet-Bix Anzac Slice with Peanut Banana Frosting

Weet-Bix Anzac Slice with Peanut Banana Frosting

You may have noticed that baking with cereal tends to feature on my blog every few months, where oats, rice bubbles even quinoa flakes tend to be my favourite grains/ingredients.

I decided that I wanted to branch out and challenge myself in this space by baking with cereals that I very rarely (if at all) eat myself.

Not only would I incorporate the cereal in the recipe, I would feature it as the core ingredient in the bakes foundation.

Sooo…I went shopping, pursuing the cereal isle and landed on milo cereal, nutri-grain and weet-bix. 3 very Aussie themed products.

To stay in the ‘Aussie’ territory I decided that using an Aussie flavour combo would be fitting for the experiments, so I mimicked the based flavour combo of Anzac biscuits and created 3 cereal slices.

After making the 3 slice unsurprisingly it was the weet-bix one that was best not just because the texture of crumbled weet-bix worked well in the bake but also as the flavour worked great with the golden syrup, brown sugar and coconut (let’s just say the other 2 weren’t great in either of these areas).

The slice did desperately need an icing though, as it was quite dense and although tasty was missing that wow factor, thus a delicious icing would offset and complement the slice perfectly. A few experimental icings later and I had the perfect icing that perked up the slice and gave it a bit more bunch.

What I decided on? Initially I experimented with peanut butter and then banana as they worked well with the slice flavours so I made up an icing for each, in which I like both and felt they both worked so I combine them together and walla the Weet-Bix Anzac Slice with Peanut and Banana Frosting was born.

Ingredients:

Cake:

  • 250g butter
  • 300g brown sugar
  • 100ml golden syrup
  • 140g plain flour
  • 160g self raising flour
  • 70g desiccated coconut, toasted
  • 8 Weet-Bix (140g)
  • 2 eggs

Icing:

  • 150g butter
  • 35g icing sugar
  • 40g peanut butter
  • 45g banana flesh

 

Method:

  1. Pre heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. Place the butter, sugar and golden syrup into a saucepan and stir on a medium heat until the mix is well combine and boils. Leave aside for 5 minutes to cool.
  3. Add the coconut into a bowl as well as the sifted flours.
  4. Using your hands crush the Weet-Bix into small pieces and stir into the flour mix.
  5. Pour the cooled butter mix into the flour mix and stir until combine.
  6. Beat the eggs in a small bowl with a fork and pour egg mix into the flour mix.
  7. Stir the mix until the egg is well combine then pour the batter into the prepared cake tin.
  8. Flatten the top of the slice with the back of a spoon and place the cake tin in the oven for 20 minutes or until a skewer inserted into the center just comes out only just clean.
  9. Place the slice on a cooling rack until cold.
  10. Meanwhile make the icing by whisking the butter and icing sugar for 5 minutes or until fluffy and pale.
  11. Place the banana in a food processor and blitz until pureed.
  12. Add the pureed banana and peanut butter to the butter mix and whisk with electric beaters until well combine.
  13. Top the slice with the icing and cut into pieces. Enjoy!

 

Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice recipe
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting

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Boozy Mocha Yoghurt Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Boozy Mocha Yoghurt Ice-Cream

You may have noticed that I am a big fan of using healthier alternative ingredients vs. traditional recipe ingredients (as long as taste is not hindered).

I commonly use apple puree to replace butter, cocoa to replace chocolate, and avocado instead of cream etc etc…and the list could go on for a while… So after recently eating a mocha flavoured ice-cream I didn’t surprise myself when I decided to take the coffee and chocolate flavours and reinvent the ice-cream with a more healthier substitute – low fat yoghurt.

And yes I do bake with yoghurt quite a bit but it’s usually via means of cake batter, not as the base of an ice-cream. To continue the substitute trend I used cocoa powder with some brown sugar as a low fat alternative to milk chocolate.

Lastly to make this ice-cream a little cheeky and further its decadence, I added a solid pouring of Baileys to strengthen the coffee flavour and increase the creaminess.

This Mocha Yoghurt Ice-Cream is moreish and additive without it hurting my hips too much!

 

Ingredients:

  • 160ml espresso coffee
  • 160ml Baileys
  • 100g brown sugar
  • 400ml vanilla yoghurt
  • 60ml cocoa powder

 

Method:

  1. Place the boiling coffee into a bowl with the sugar.
  2. Stir the coffee until the sugar is dissolved, leave aside until cooled.
  3. Add the Baileys to the sugared coffee mix and stir until combine.
  4. Pour the mix into a food processor, add the cocoa powder and the yoghurt.
  5. Blitz mix until creamy and well combine.
  6. Place the mix into a bowl then into the freezer for 2 hours.
  7. After 2 hours spoon the mix back into the food processor and blitz for 2 minutes, place bowl back in the freezer for 1 hour.
  8. After the 1 hour place the mix into the food processor 1 last time for 1 minute.
  9. Pour the mix into the bowl, freeze for 1 hour or until ice-cream is completely set.
  10. Scoop into a bowl and enjoy!

 

Espresso Martini Truffles recipes
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Boozy Mocha Yoghurt Ice-Cream recipe
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Boozy Mocha Yoghurt Ice-Cream recipe
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Blueberry Lavender and Lemon Marshmallows

Posted on by Posted in Marshmallows .

Blueberry Lavender and Lemon Marshmallows

Blueberry Lavender and Lemon Marshmallows recipe
I recently posted a recipe for Moscato Lemon Marshmallows, where I mentioned in the post that there were 2 marshmallow flavour combos that I really liked with varying methods where I opted for the recipe that provided the fluffier product.
As the flavour combo of the less optimal method of blueberry, lavender and lemon was so tasty I decided to use the Moscato recipe as the base to redo the blueberry version.
I did need to play around a bit with volumes and ratios, as Moscato’s liquid is much thinner than mashed up blueberries. After experimenting accordingly I reached the point where I was quite satisfied the texture of the marshmallows was just as good as the Moscato version.
The blueberry, lavender and lemon work really well together, the lavender is not overwhelming and is balanced well by the berries as they have the same flavour profile. Whilst the lemon complements both the berry and lavender, pushing the flavour up a notch.

Ingredients:

  • 325g frozen blueberries (you will need 200ml juice for the recipe)
  • 1 tsn vanilla essence
  • 4 tsn gelatin
  • 220g sugar
  • 180ml glucose
  • 1 tsn lemon zest
  • 1 + ½ tsn ground lavender
  • 3 egg whites
  • ½ tsn salt
  • 20g corn flour
  • 60g icing sugar

 

Method:

  1. Line a 10cm x 10cm slice tin with baking paper.
  2. Heat the blueberries in a bowl in the microwave until thawed and steaming.
  3. Squash the blueberries through a sieve to get 200ml juice.
  4. Pour 120ml of the juice and the vanilla essence into a saucepan on a low/medium heat until the mix is simmering.
  5. Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
  6. In another saucepan add the remaining 80ml blueberry juice, the sugar, glucose, ground lavender and lemon zest and stir on a high heat until the sugar is dissolved.
  7. Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit, following take the pan off the heat.
  8. Meanwhile, place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
  9. Pour the sugar syrup into the egg whites in a slow stream while whisking the egg mix on high with the electric beaters until all the syrup is combine.
  10. Next add the gelatin mix slowly, whisking with the electric beaters until the egg mix is cooled.
  11. Pour the mix into the lined tin and place in the fridge for 4 hours+ (overnight if possible) to set.
  12. Remove the marshmallow out of the tin, and on a cutting board pull the baking paper away from the sides of the marshmallow.
  13. Spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
  14. Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
  15. Place the marshmallow onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
  16. Eat and enjoy!

 

Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Moscato and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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White Chocolate Golden Syrup Cranberry Florentines

Posted on by Posted in Biscuits .

White Chocolate Golden Syrup Cranberry Florentines

White Chocolate Cherry Florentines recipe
There are many many many versions of Florentine recipes that exist in magazines, recipe books, online etc so it’s quite rare for me to post a recipe that has so many variations and is so well known. Though most florentine recipes use the same standard base ingredients of cornflakes, condensed milk, milk chocolate and glaze cherries the secondary ingredients can span wide.

 

So when I came across a florentine in a café that had no cornflakes and was completely addictive I decided to create my own version, though deliberately without the 4 base ingredients for a good challenge.
I made a thin biscuit batter instead of the cornflakes, golden syrup instead of the condensed milk, dried cranberries instead of the glaze fruit, 4 different nuts instead of just focusing on 1 and lastly white chocolate instead of the traditional milk.

 

I identified that the golden syrup provides a malty caramel flavour which with the nuts tastes absolutely delicious. The white chocolate allows the nuts, golden syrup and cranberries to shine as it’s not as overwhelming in flavour as milk chocolate.A warning, this biscuit is moreish-ly addictive!
White Chocolate Cherry Florentines recipe

 

Ingredients:

  • 50g brown sugar
  • 50g butter
  • 30ml golden syrup
  • 45g plain flour
  • 75g mixed roasted nuts (I used cashews, pecans, walnuts and almonds)
  • 40g cranberries
  • 90g white chocolate

 

Method:

  1. Preheat the oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the sugar, butter and golden syrup into a bowl and heat in the microwave until the mix bubbles.
  3. Using a hand whisk beat until the mix is well combine.
  4. Sieve the flour over the butter mix and beat until combine.
  5. Chop the nuts into small pieces and add to the sugar butter mix.
  6. Slightly dice up the cranberries and add to the butter mix.
  7. Stir the mix until all ingredients are combined.
  8. Roll the mix into balls, 15g each and place them onto the baking paper ensuring at least 5cm between each ball.
  9. Place the trays in the oven and bake for 10 minutes or until golden brown.
  10. Allow the biscuits to cool and harden on the trays.
  11. Place the while chocolate into a bowl and on a low/medium level heat in the microwave in 1 minute intervals until the chocolate is melted.
  12. Use a bread knife or spatula spread the chocolate over the bottom of each cooled biscuits placing the biscuits chocolate side up onto a plate.
  13. Place the plate into the fridge until the chocolate has set hard.

 

Boozy Mocha Yoghurt Ice-Cream recipe

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White Chocolate Cherry Florentines recipe
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White Chocolate Cherry Florentines recipe
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White Chocolate Cherry Florentines recipe
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Mandarin and Curd Lamingtons

Posted on by Posted in Cakes .

Mandarin and Curd Lamingtons

Mandarin and Curd Lamington recipe

 

I recently made a trifle that featured an orange curd and though the trifle was nothing special I really quite enjoyed the curd and idea of a curd that was not a standard lemon. On top of this I saw a recipe for lamingtons where instead of milk chocolate they used white, in which I though was interesting and got me thinking of lamingtons with no chocolate at all (very taboo of my Australian heritage I know).

As I wanted to do some lamington experimenting outside of chocolate and also wanted to make another fruit flavored curd I decided to combine both of these experimental baking sessions into one.

The experiment for the day; a Grapefruit curd lamingtons and a Mandarin curd lamington.
The curd would replace the jam component of the lamington as well as provide a solid flavour boost then incorporated into the sponge batter as well as the icing that holds the coconut in place.

As grapefruit is such a strong and zingy taste it was a bit too overwhelming in this instance, but the mandarin lamington was absolutely delicious and addictive, thus has made it to this website.

Mandarin and Curd Lamington recipe

 

Ingredients:

Curd:

  • 2 eggs
  • 2 egg yolks
  • 160g sugar
  • 2 mandarins (you will need 2 tsn zest and 160ml juice)
  • 80g butter

Cake:

  • 150g butter
  • 220g sugar
  • 2 eggs
  • 200g self raising flour
  • 20g corn flour
  • 300g sour cream
  • 40g desiccated coconut
  • 160g mandarin curd (as made earlier)
  • 3 mandarins (you will need 1+ 1/2 tbsn zest and 160ml juice, 100ml juice kept aside for the icing)

Icing:

  • 350g icing sugar
  • 50g mandarin curd (as made earlier)
  • 20g butter
  • 100ml mandarin juice (left over from earlier)

Extra:

  • 200g shredded coconut
  • 50g mandarin curd (as made earlier)

 

Method:

  1. Place the 2 eggs and the 2 yolks into a bowl with the sugar and whisk with a hand whisk until the mix becomes light and airy.
  2. Zest and juice the 2 mandarins and pour into the egg mix, whisk until just combine.
  3. Pour the egg mix into a saucepan along with the butter on a low heat and continuously whisk with a hand whisk until the mix thickens to a custard like consistencies and thickness.
  4. Leave the curd aside to cool completely (this recipe will yield 360ml of curd).
  5. Meanwhile, make the cake by pre-heating the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  6. Whisk the butter and sugar in a bowl with electric beaters for 5 minutes of until light and fluffy.
  7. Add the eggs one at a time, beating in between each addition until fluffy and silky.
  8. Sieve the flours into the egg mix, then add in the sour cream, coconut and mandarin curd.
  9. Lastly zest and juice the 2 mandarins, placing all the zest and 60ml of the juice into the egg mix.
  10. Fold the ingredients with a spatula until half combined.
  11. Whisk the mix with electric beaters on low until only just combine.
  12. Pour the mix into the cake tin and bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean.
  13. Leave the cake in the tin for 5 minutes before inverting onto a cooling rack.
  14. Lastly make the icing by placing all the icing ingredients including the 100ml of juice saved from earlier into a saucepan on medium.
  15. Whisking the icing with a hand whisk until the sugar is dissolved and the mix is smooth and glossy.
  16. Remove the saucepan from the heat and transfer into a deep bowl, leave aside until at room temperature.
  17. To assemble the lamingtons pour the extra coconut into a bowl.
  18. Cut the cooled cake into 16 even square pieces.
  19. Cut the squares in half horizontally and top the bottom pieces with the extra 50g of curd.
  20. Place the top lamington piece on top of the curd, sandwiching the lamington in place.
  21. Softly place a lamington on a folk and dip the folk into the icing mix until the lamington is completely covered in icing.
  22. Allow excess icing to drip off the lamington then drop the lamington gently into the bowl of coconut.
  23. Use a spoon to ensure the lamington is completely covered in coconut and place the lamington on a plate.
  24. Repeat the icing and coconut steps with the remaining 15 lamingtons.
  25. Leave the laminations in the fridge for 30 minutes to completely set, then enjoying!
Mandarin and Curd Lamington recipe
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Mandarin and Curd Lamington recipe

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Vegan Vodka Watermelon Sorbet

Posted on by Posted in Ice-cream & Sorbet .

Vegan Vodka Watermelon Sorbet

Vegan Vodka Watermelon Sorbet recipe

Have you ever heard of people infusing vodka into a whole watermelon? A friend was telling me if you cut out a hole in the watermelon skin and hollow the watermelon out a little bit you can pour vodka into the hole to make a spiked watermelon. You put it in the fridge for a day and then cut it up as per usual for a twist on having a drink of vodka.

This got me thinking. As I had some watermelon left over from a previous bake and have a New Years Eve gathering in a few days I could get into some experimenting.

So I figured as watermelon is basically all liquid, if I blitz the flesh with the vodka and some sugar I could freeze the mix and make a granita.

Though the granita was lovey it wasn’t really anything unusual, therefore I decided to add in another flavour to compliment the watermelon taste as well as turn it into a silky smooth and more satisfying sorbet.

As my friend hosting is a vegan thus wont eat eggwhite (which is needed to turn the granita into sorbet) I decided to use an alternative that she could eat. There are many egg replacement options that vary in results, however I have noticed that of you want eggwhite alternatives aquafaba (the liquid in cans of chickpeas) is actually the best alternative out there. It whips up exactly like eggwhites and if you add some cream of tartar the peaks will hold. Aquafaba does have a slight taste to it but it’s so subtle that the watermelon flavour completely covers any trace 100%. Not only does this alternative yield the best results, it’s actually not an unhealthy alternative (etc like using a water/oil comb). AND most importantly I can guarantee no one will be able to tell you have used chickpea liquid.

Ingredients:

  • 120g sugar
  • 800g watermelon flesh
  • ½ tsn lime zest
  • 90ml vodka
  • 2 tbsn aquafaba (or 1 eggwhite if you wish to opt against Vegan)
  • 1/4 tsn cream of tartar

 

Method:

  1. Run the skin off the watermelon and place 800g of the fruits flesh into a food processor.
  2. Add the sugar and zest into a food processor and blitz until the watermelons is liquid in consistency.
  3. Place the mix into a bowl and heat in the microwave until warm, stir to dissolve the sugar.
  4. Allow the mix to cool and add the vodka, stir to combine.
  5. Place the bowl into the freezer until the mix is frozen (this will take about 3 hours).
  6. Whip the aquafaba (or egg white) along with the cream of tartar with electric beaters until peaks form.
  7. Add the frozen watermelon mix back into the food processor with the whipped aquafaba and blitz until the mix is silky smooth and paler in colour.
  8. Place the mix back into the bowl and into the freezer to freeze again.
  9. Remove the mix from the freezer 5 mins prior to serving.
  10. Spoon into cocktail glasses (or whatever bowl you want), enjoy!

 

Note: Aquafaba is simply just the liquid that a can of pre-soaked chickpeas come in.

 

Melon and Lime Cupcakes recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Upside-Down Golden Caramelised Fig and Port Cake

Posted on by Posted in Cakes .

Upside-Down Golden Caramelised Fig and Port Cake

Upside-Down Golden Caramelised Fig and Port Cake

Figs are absolutely delectable when baked and then caramelised, especially when they are swimming in glossy thick caramel sauce, much like pineapple.

So if figs are most luscious utilising the same baking method as pineapple then it makes sense to look at baking techniques that pineapple shines and adapting for figs accordingly.

Thus the upside-down element to this recipe.

Next to work out was what flavours work best with figs and caramel. After a bit of research, taste testing and trial/error I found that using golden syrup in the caramel made the figs absolutely succulent – like addictively delicious.

The addition of the Port enhances the fig flavour and works as a complimentary flavour pairing.

This recipe absolutely exceeded my expectations to the point that they cake was half eaten by me in one sitting (in which a cake needs to be pretty special to do)!

Upside-Down Golden Caramelised Fig and Port Cake
Ingredients:
  • 6 dried figs

Golden Caramel Syrup:

  • 60g brown sugar
  • 70g butter
  • 1 tsn vanilla essence
  • 70ml cream
  • 100ml golden syrup
  • 30ml Port wine

Cake Batter:

  • 150g butter
  • 150g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 130g self raising flour
  • 60ml buttermilk
  • 20ml Port wine

Vanilla Cream:

  • 200ml cream
  • 30g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Soak the figs in boiling water and leave to absorb overnight.
  2. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper, ensuring no gaps on the bottom and sides of the tin.
  3. Cut the figs in half horizontally (figs in upright position), then half again small ways (vertically). You should have 24 semi-circle fig pieces.
  4. Add all the syrup ingredients into a saucepan and stir on a medium heat until boiling and thickens slightly.
  5. Place the syrup aside to cool slightly.
  6. Pour the syrup into the prepared cake tin and top with the figs ensuring they cover the base completely and evenly (as they are softened from being soaked you can easily squash them to all fit).
  7. Following make the cake by whisking the butter and sugar with electric beaters for 5 minutes or until fluffy and pale.
  8. Add the vanilla and the eggs, one egg at a time beating in between each addition until well combine.
  9. Sieve the flour into the batter mix, pour in the buttermilk and pour in the Port.
  10. Beat the mix on low until only just combine (do not over beat).
  11. Spoon the mix carefully over the figs and caramel completely covering. Following flatten the cake surface with the back of a spoon.
  12. Bake in the oven for 45 minutes of until a skewer inserted in the center comes out clean.
  13. Place the cake onto a cooling rack until completely cold, still in the cake tin.
  14. Meanwhile, place the vanilla cream ingredients into a bowl and beat with electric beaters until firm peaks form.
  15. To prepare the cake, invert the cold cake onto a serving plate.
  16. Spoon the vanilla cream on top of the cake and enjoy.

 

Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Coconut Peanut and Chocolate Tofu Cheesecake

Posted on by Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake

Coconut Peanut and Chocolate Tofu Cheesecake recipe
Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has.

And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires.

Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying.

To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!

Coconut Peanut and Chocolate Tofu Cheesecake recipe

Ingredients:

Icing:

  • 125g peanuts
  • 100ml coconut cream
  • 60ml honey

Base:

  • 2 tsn coconut oil
  • ¼ tsn salt
  • 90g desiccated coconut
  • 20g dried dates
  • 15g cocoa powder
  • 30ml honey

Filling:

  • 250g firm tofu
  • 220g ricotta cheese
  • 220g brown sugar
  • 70g cocoa powder
  • 2 egg whites
  • 1 tsn vanilla essence
  • 5 tsn coconut oil
  • 100g peanut butter
  • 1 tsn coffee graduals
  • ½ tsn ground cinnamon

 

Method:

  1. Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
  2. Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  3. Toast the coconut by placing in a fry pan on the cooktop on high heat.
  4. Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
  5. Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
  6. Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
  7. To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
  8. Pour the filling mix into the cake tin over the base.
  9. Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
  10. Move the cake to a cooling rack until cold to touch.
  11. Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
  12. Blitz the icing mix for 5 minutes, scraping down the sides every minute.
  13. To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
  14. Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.

 

Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.

 

Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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