Sweet Tooth Experiments

Unusual sweets and global treats

Chocolate and Hazelnut Sweet Lasagna

Posted on by Posted in Unique .

Chocolate and Hazelnut Sweet Lasagna

Chocolate and Hazelnut Sweet Lasagna recipe

Inspired by the latest craze of turning the sweet onto the savory and the savory into the sweet. I have dabbled with this a little with sweet dumplings, ravioli and tacos as well as posted my Apple Crumble Pizza and my Chocolate Nut Springroll. However I still have many many more ideas on things to create.

One item I have been meaning to turn from savory to sweet is lasagna. I have tried many savory versions of this dish, from a Mexican fest to vegan based-meals, however never a sweet one.

I figured using a cheese and crème patisserie fusion filling could replicate the cheese. Using actual lasagna sheets covered in layers of chocolate and hazelnut spread would imitate the pasta and meat layers. And of course, not forgetting the white sauce top layer I made a delicious meringue to complete treat.

I’m surprised at how good this turned out to the point that it for sure amazingly delicious.

 

Custard Cream filling:

  • 6 eggs
  • 100g sugar
  • 2 tsn vanilla essence
  • 65g cornflour
  • 750ml milk
  • 300g ricotta cheese
  • 60g icing sugar
  • 120ml thickened cream

Extra:

  • 4 lasagna sheets
  • 80g Nutella
  • 100g dark chocolate

Sugar syrup:

  • 150g sugar
  • 80ml water

 

Method:

  1. Line a 15cm x 30cm cake tin or deep oven dish with baking paper.
  2. Make the filling by whisking with electric beaters the egg yolks, sugar, vanilla and cornflour until well combined.
  3. Leave the egg white aside for later use.
  4. Place the milk into a saucepan on high heat until the milk starts to boil.
  5. Add the milk to the yolk mix is a steady stream until well combined.
  6. Transfer the mix back into the pan on a medium heat and using a hand whisk beat until the mix thickens up into a custard.
  7. Pour the mix into a bowl with plastic wrap on top and leave aside to cool completely.
  8. Meanwhile with electric beaters whisk the ricotta and icing sugar until well combined.
  9. Add the cream to the ricotta mix and whisk until well combine and smooth and place in the fridge for later use.
  10. Preheat the oven to 180c degrees.
  11. Cut the lasagna sheets to fit I the tin perfectly.
  12. Spoon 20g of Nutella onto each lasagna sheet and spread with the back of a spoon to evenly cover to sheet.
  13. Dice the chocolate into small pieces and sprinkle the chocolate evenly over the Nutella, leave the sheets aside for later use.
  14. Remove the plastic wrap from the custard mix and add the ricotta mix, beat until smooth and combine.
  15. To put the cake together, spoon 1/5th of the filling into the prepared cake tin. Spread with the back of a spoon for even coverage.
  16. Add a lasagna sheet and top with another 1/5th of the filling.
  17. Continue with the lasagna and cream layering until all 4 sheets have been placed and the last 1/5th of filling is placed on the top of the last sheet. You should have done 5 filling layers and 4 sheet layers.
  18. Cover the top of the tin with aluminum foil and bake in the oven for 25 minutes.
  19. Meanwhile make a meringue by placing the egg whites into a bowl and whisking with electric beaters.
  20. Place the sugar and water into a pan on high heat stirring until the sugar dissolves then leave the mix until a candy thermometer hits 125c degrees.
  21. Slowly take the sugar syrup off the heat and in a slow and steady stream pour the syrup into the egg whites.
  22. Continue beating the egg white mix for 5-10 more minutes or until glossy and silky.
  23. Remove the lasagna from the oven, remove the foil and spread the meringue over the top of the cake.
  24. Place the cake back in the oven for 10 more minutes to cook the pasta through and bake the meringue until golden brown.
  25. Leave the cake aside to cool in the tin then cut into squares, place slice of lasagna onto a plate with a side of vanilla ice-cream.

 

Chocolate and Hazelnut Sweet Lasagna recipe

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Baklava Cake

Posted on by Posted in Cakes .

Baklava Cake

Baklava Cake Recipe

I’m quite the fan of baklava so it’s no surprise that one day I decided to ‘steal’ the flavors and some of the baking techniques to reproduce the treat into a cake version. The crunch of the filo works in perfect harmony with the velvet mascarpone cheese texture, while the syrup connects and amplifies the cake layers to a new level. When combined, the crunch, smoothness, sticky and fluffiness of textures all complement each other for a seriously satisfying dessert.

Thus here is my Baklava Cake recipe.

 

Ingredients:

Cake:

  • 250g butter
  • ½ tsn almond essence
  • 220g sugar
  • 4 eggs
  • 80ml cup milk
  • 225g self-raising flour
  • 60g ground almonds
  • 120g slivered almonds
  • 200g shelled pistachios

Syrup:

  • 290g sugar
  • 340ml water
  • 4 tsn honey
  • Lemon rind strip
  • 3 tbsn lemon juice
  • 3/4 tsn rosewater essence

Filling:

  • 450g mascarpone cheese
  • 1 tbsn honey
  • 1 tsn ground cinnamon
  • ½ ground cardomom

Filo Layers:

  • 70g pistachios
  • 2 tbsn sugar
  • 1 tsn cinnamon
  • ½ ground cardomom
  • 7 sheets filo
  • 80g butter

 

Method:

  1. Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
  2. With electric beaters beat the butter and sugar for 5 minutes or until light and fluffy.
  3. Add the eggs, one at a time beating in between each addition until well combined.
  4. Add the milk, sift in the flour and ground almonds. Fold together until combine.
  5. Spread the batter into the 2 prepared cake tins. 1 with 1/3rd of the mix and the 2nd tin with the remaining mix, flatten the tops with the back of a spoon.
  6. Roughly chop up the nuts together and then sprinkle ontop of the cakes. Push the nuts softly with your hand to ensure they stick into the cake.
  7. Bake cakes for 35 minutes or until a skewer inserted in the center comes out clean. The larger cake will take longer (around 50 minutes).
  8. Leave the cooked cakes in the tins and reduce the oven temperature down to 160c degrees.
  9. To make the syrup place the sugar, water, honey and lemon strip into a saucepan and stir on medium heat until the mix boils.
  10. Continue boiling until the mix becomes thicker and syrupy.
  11. Take the syrup off the heat, remove the rind and add in the rosewater and lemon juice, stir to combine. Place 4 tbsn aside in a small bowl for the filling.
  12. With the cakes still in their tins use a skewer to poke holes in the top of the cakes.
  13. Pour the syrup over the cakes evenly, leaving them in the tins to cool completely.
  14. Meanwhile make the filling by beating the cheese, honey, cinnamon and cardamom with the 4 tbsn of the left-over syrup with electric beaters until combine. Set aside.
  15. To make the filo layer place the pistachios, sugar and spices into a food processor and blitz until finely chopped.
  16. Line a large baking tray with baking paper.
  17. Melt the butter and using a pastry brush brush some of the butter to cover 1 filo sheet.
  18. Using the cake tin as a guide place the tin on the buttered filo and cut around the tin, repeat with the leftover filo from your buttered sheets so you now have 2 circles from the 1 piece of filo.
  19. Place the 2 filo pieces onto the lined baking tray.
  20. Sprinkle 1 tsn of the nut mix over the buttered filo circles.
  21. Brush the butter onto a 2nd piece of filo and repeat the cutting of 2 circles.
  22. Add the 2 newly cut circle layers ontop of the filo circles on the tray and top with 1 tsn of nut mix.
  23. Repeat the butter, nut, filo process until 7 sheets have been used and you have 2 filo stacks of 7 layers each.
  24. Bake the stacks in the oven for 15 minutes or until golden in colour, leave the tray aside to cool the stacks completely.
  25. Once the cakes have cooled place the smaller cake onto a plate (nut side up).
  26. Spread with ½ the cheese filling then place a filo stack on top.
  27. Cut the larger cake in half horizontally.
  28. Add a 2nd cake layer (the layer with no nuts) ontop of the filo, spread with the remaining filling and the remaining filo stack.
  29. Add the last (3rd) cake layer nut side up and enjoy.

 

Baklava Cake recipe

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Apple Jelly and Peanut Oat Cheesecake Slice

Posted on by Posted in Slice .

Apple Jelly and Peanut Oat Cheesecake Slice

Apple Jelly and Peanut Oat Cheesecake Slice recipe

Apple is a really interesting ingredient to bake with, it is actually quite a difficult ingredient to hero as a key flavor in desserts.

However, as I still have not accomplished a killed apple unusual treat I was determine to succeed in a bake thus hit the kitchen for some experimenting.

In my experimenting one combo I came up with that I thought would be the winner was the pecan lavender lemon and apple cake, however it was the flavor combo of cinnamon apple peanut oats and caramel that exceeded expectations.

After playing around with this flavor combo with different textures I ended up featuring the nuts oats and spice in a base for a crunch, created a peanut cheesecake for the filling, an apple jelly for an addition textural layer and caramel cream for indulgence.

 

Oat base:

  • 105g flour
  • 30g peanuts
  • 105g butter
  • 90g brown sugar
  • 60 oatbran
  • 1 + 1/2 tsn ground cinnamon

Peanut cheesecake:

  • 1 + 1/2 tsn gelatin
  • 2 tbsn water
  • 280g cream cheese
  • 75g brown sugar
  • 1 + 1/2 tsn vanilla
  • 210g peanut butter
  • 50ml cream

Apple jelly:

  • 350ml freshly squeezed apple juice
  • 75g brown sugar
  • 1 + 1/2 tsn lemon juice
  • 2 tsn gelatin

Cream:

  • 190ml thickened cream
  • 1 tsn ground cinnamon
  • 45g brown sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm x 30cm slice tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the mix is combine and balls up on the side of the mixer.
  3. Spoon the mix into the cake tin and using the back of a spoon flatten out for even coverage.
  4. Bake in the oven for 20 minutes or until the top is slightly golden, leave aside to cool completely.
  5. Meanwhile make the cheesecake layer by placing the boiling water with the gelatin and whisking with a fork until dissolved.
  6. Place the gelatin mix, cream cheese, sugar, vanilla and peanut butter into a bowl and beat with electric beaters until fluffy and well combine.
  7. Add the cream to the mix and beat until just combine.
  8. Remove the cooled oat base layer and baking paper from the tin and spray the tin with oil spray.
  9. Cut 2mm off the base from 2 opposite sides.
  10. Place 2 sheets of cling wrap over each other with the oat base layer in the center and lift the base back in the tin with the clingwrap overflowing the sides of the tin.
  11. Pour the cheesecake mix on top of the oat base layer and even the mix out with a spoon.
  12. Place the slice in the fridge for 1 hour to set.
  13. To make the jelly add the freshly squeezed apple juice, sugar and lemon into a bowl and heat in the microwave until hot to touch.
  14. Add the gelatin to the apple mix and stir until the gelatin is dissolved, leave aside until cooled completely.
  15. Pour the apple mix over the cheesecake layer and leave in the fridge for 4 hours to set.
  16. Lastly, beat the cream, cinnamon and sugar until peaks form.
  17. Spread the cream over the set jelly layer and leave in the fridge for 1 hour.
  18. To serve, pull the cling wrap up to lift the slice from the tin, remove the cling wrap and place the slice on a plate.
  19. Cut the slice into squares.

 

Apple Jelly and Peanut Oat Cheesecake Slice recipe
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Apple Jelly and Peanut Oat Cheesecake Slice recipe
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Rainbow Paddle Pop Truffles

Posted on by Posted in Truffles .

Rainbow Paddle Pop Truffles

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This recipe is actually one that took quite a bit of research and took many attempts to get it tasting perfect. The challenge I set myself was to replicate the taste of a Rainbow flavored Paddle Pop ice-cream.

My first attempt was a cake, followed by a slice and then somehow I came up with the idea of making truffles.

The idea of replicating a Rainbow flavored Paddle Pop cake came recently realising that many people I know name the Rainbow Paddle Pop as their childhood favorite ice-cream treat. In particular the flavour, which being ‘rainbow’ is actually a research piece in itself.

In my research I came to understand that the flavour is actually a mix of caramel + a small touch of vanilla and a slight treacle hit…which is not an easy flavour to reproduce (hence all my failed attempts)!

As the rainbow colour was hard to produce in a truffle (completely easy in the cake version), I decided to give the truffles their famous colours through the use of 100’s & 1000’s.

I encourage you to eat a rainbow paddle pop, then one of these truffles and you be the judge!

 

Ingredients:

  • 100g brown sugar
  • 60g butter
  • 200g sweetened condensed milk
  • 30g liquid glucose
  • 20g golden syrup
  • 100g white chocolate
  • 100g plain sweet biscuits (I used Marie)
  • 1 egg
  • 150g 100’s & 1000’s

 

Method:

  1. Place the sugar, butter, milk, glucose, golden syrup and chocolate in saucepan on medium heat on the stove.
  2. Using a hand whisk mix the ingredients until well combine and boiling.
  3. Reduce the temperature to low/medium until the mix thickens, then remove the saucepan off the heat.
  4. Place the biscuits in a food processor and blitz until the mix resembles fine breadcrumbs.
  5. Add the biscuit mix into the caramel mix and stir until well combine, place the mix into a clean bowl and into the fridge 20 minutes or until cold.
  6. Pour half the 100’s & 1000’s into a bowl.
  7. Place the egg whites in another bowl and beat with a hand whisk for 30 seconds.
  8. Using your hands roll the caramel mix into 20g sized balls.
  9. One at a time place the truffles into the eggwhites until completely coated, then followed by placing into the 100’s & 1000’s bowl.
  10. Shake the bowl to cover the truffle completely in the 100’s & 1000’s, and then place on a plate. Continue with half the truffles.
  11. Disregarded the 100’s & 1000’s in the bowl and pour in the fresh remaining (the old 100’s & 1000’s will be much less effective if you continue with not renewing them).
  12. Continue with remaining truffles of egg and 100’s & 1000’s.
  13. Place the plate in the fridge to set for 1 hour, enjoy.

 

Notes:

  • Don’t worry if you caramelize some of the mix slightly too much on the bottom of the saucepan. The biscuits and 100’s & 1000’s will cover this up for you.

 

Rainbow Paddle Pop Truffles recipe.

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Watermelon Daiquiri Cake with Ermine Frosting

Posted on by Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

Watermelon Daiquiri Cake with Ermine Frosting

Ermine frosting has recently peaked my interest. Also known as Butter Roux frosting, this old fashion icing was commonly used in the 19th century as a staple icing (these days we would opt for cream cheese frosting over ermine).

Therefore I started experimenting with cakes that I thought would be a great basis for this frosting to be featured in.

Being a Sunday morning and having cocktails the night before I took inspiration from a few of my favs.

Out of this my days experimenting the watermelon daiquiri cake was born. To really connect the icing with the cake I replaced some of the milk with rum to make the daiquiri shine.

The outcome, a lovely luscious lime cake with a beautifully moreish watermelon syrup topped with rum inspired ermine.

 

Ingredients:

Cake:

  • 90g butter, room temperature
  • 1/2 tsn vanilla essence
  • 2 tsn lime zest
  • 1 tsn orange zest
  • 110g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 20ml milk
  • 30ml lime juice

Watermelon syrup:

  • 900g watermelon flesh
  • 80g sugar

Frosting:

  • 15g flour
  • 70ml milk
  • 30ml rum
  • 90g butter
  • 100g sugar

 

Method:

  1. Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
  2. Place the butter, vanilla, zest and sugar in a bowl and beat with electric beaters for 2 minutes or until this mix is light and fluffy.
  3. Add the eggs one at a time, beating in between each addition until well combine.
  4. Add the flour, milk and juice and beat on low until just combine.
  5. Pour the mix into the cake tins evenly and bake for 45 minutes or until a skewer inserted into the cakes comes out clean, leave aside in the tin.
  6. Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
  7. Pass the watermelon juice through a sieve and place into a saucepan.
  8. Place the saucepan on a medium heat and simmer until it reduces to 220ml.
  9. Add the 80g of sugar to the watermelon syrup and cook on a high heat until the mix resembles a syrupy consistency (180ml in total).
  10. Poke holes in the cooled cakes with a skewer then pour the syrup over the top of the cakes evenly, leave aside for 1 hour for the syrup to soak through the cakes.
  11. Meanwhile make the icing by placing the flour, milk and rum in a saucepan and whisk with a hand whisk on a medium heat until a thick paste forms, take off the heat and leave aside until cooled.
  12. Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
  13. Add the rum flour mix to the butter mix and beat until creamy and well combine.
  14. To assemble the cake, place one layer of cake onto a plate, syrup side up.
  15. Top with half of the icing, top with the second cake layer syrup side up.
  16. Finish with the remaining icing and some pieces of fresh watermelon.
  17. Enjoy.

 

Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Watermelon Daiquiri Cake with Ermine Frosting

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Watermelon Daiquiri Cake with Ermine Frosting
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Churros Chocolate Caramel Cake

Posted on by Posted in Cakes .

Churros Chocolate Caramel Cake recipe

After having churros recently at a restaurant and dipping them into chocolate sauce and caramel sauce I thought making a cake out of the choux pastry (churros batter) and layering up with chocolate and caramel goodness would be an awesome way to enjoy the churros flavor and texture in an unusual (though still super tasty) way.

Usually when you make churros you pipe the batter into boiling oil, however to keep the shape of a round cake I did some experimenting until I came up with a method that suited my needs perfectly.

Instead of chocolate and caramel sauce I made a creamy chocolate ganache and a creamy thickened version of caramel sauce to ensure the churros cake layers would bind together.

To cut through the sweetness and add an additional layer I then topped with some thickened cream.

This cake did take quite a few versions to get right but ohh my is it worth it.

Churros Chocolate Caramel Cake

Cinnamon sugar:

  • 100g white sugar
  • 1 tsn cinnamon

Cake:

  • 250ml water
  • 100g butter
  • 150g plain flour
  • ¼ tsn salt
  • 40g icing sugar
  • 3 eggs

Ganache:

  • 20ml cream
  • 50g dark chocolate
  • 10g brown sugar

Caramel:

  • 65g white sugar
  • 10ml water
  • 40ml cream
  • 25g brown sugar

Extra:

  • 150g thickened cream

 

Method:

  1. Pre-heat the oven to 165c degrees.
  2. Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
  3. To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
  4. Stir until it starts to boil, remove the butter mix off heat.
  5. Add the flour, icing sugar and salt to the butter mix and using a wooden spoon stir until the mix balls and comes away from the side of the saucepan.
  6. Place the mix into a bowl until cool.
  7. Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
  8. Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
  9. Spoon the batter into a piping bag with a large round nozzle and pipe the mix around the edge of the circle, continuing until you reach the center and the circle is filled.
  10. Spread the mix with a spoon slightly to bleed the piping and place the trays in the freezer for 90 minutes or until the batter is hard set.
  11. Peel the disks from the baking paper.
  12. Place oil into a saucepan and heat on high until the temperature hits 250c degrees (or test with a corner of bread if it sizzles its ready).
  13. Place one disk at a time into the oil until golden brown.
  14. Remove with a spatula and place onto some absorbent paper towel.
  15. Once all are done line a large tray with baking paper, place the churros layers on the paper and bake in the oven to cook through for 40 minutes, flipping them over at the 20 minute mark.
  16. One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
  17. Place layers on a plate to cool.
  18. Meanwhile make the ganache by pouring the cream into a bowl and on medium power heat in the microwave until the cream just starts to bubble.
  19. Add the chocolate and leave for 1 minute.
  20. Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
  21. To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
  22. Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
  23. Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  24. In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
  25. Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
  26. Spoon 50ml of extra cream into another bowl with the cooled chocolate ganache and beat slowly until the chocolate is combine and firm peaks form, set aside.
  27. To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
  28. To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
  29. Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
  30. Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
  31. Add the top layer and enjoy.

 

 

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Sour Cream Fig and Almond Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Sour Cream Fig and Almond Ice-Cream

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

 

Ingredients:

  • 300g sour cream
  • 170g fig jam
  • 40ml honey
  • 70g roasted almonds

 

Method:

  1. Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
  2. Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
  3. Pour the mix unto a bowl and place in the freezer for 4 hours to set.
  4. Place the mix back into the food processor and pulse until creamy.
  5. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  6. Place the mix back into the food processor one last time and pulse.
  7. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  8. Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.

 

Sour Cream Fig and Almond Ice-Cream
Fig Jam widely available from Coles Supermarket
Sour Cream Fig and Almond Ice-Cream
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Snickers Babka

Posted on by Posted in Bread .

Snickers Babka

Snickers Babka recipe

This recipe has actually come from a snickers rice bubble slice and a peanut and bacon babka fail.

I was determine to make something with the snickers flavors but in a really untraditional way. After experimenting I actually realised that melted caramel, chocolate and peanuts work very well in the bread format.

The flavors really come though in this recipe and as the base of the recipe is bread and not cake the sweetness is not too overpowering. This recipe is a really moreish bread to eat!

Ingredients:

Bread

  • 210g flour
  • 25g sugar
  • 4g yeast
  • 1 egg
  • 85g warm water
  • 35g butter, at room temperature

Filling

  • 40g butter
  • 70g chocolate
  • 30g icing sugar
  • 50g chopped peanuts
  • 70g caramel (soft caramel chews)

 

Method:

  1. Place the flour, sugar and yeast in a bowl and mix until combine.
  2. Whisk the egg and add to the mix with luke warm water.
  3. Using a wooden spoon stir until the mix is combining and resembles a dough.
  4. Flour the bench and place the dough on the flour. Kneed for 3 minutes of until the dough is elastic and smooth.
  5. Place the mix in an oiled bowl and using your hands massage the butter into the dough until well combine and glossy.
  6. Place plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
  7. Dice up the cranberries.
  8. To make the filling place the butter in a bowl and heat until boiling in the microware.
  9. Add the chocolate and allow to sit for 1 minute. Stir the chocolate until the mix is smooth.
  10. Add the icing sugar to the chocolate mix as well as the peanuts.
  11. Meanwhile, punch down the dough and knead until smooth.
  12. Roll the dough out to 40cm x 20cm with a rolling pin.
  13. Spread the filling over the dough evenly.
  14. Place the caramel in the microwave and heat until the caramel is smooth. Drizzle over the filling.
  15. On one of the short ends of the dough brush with water with a pastry brush.
  16. Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
  17. Place the dough onto the baking tray, cut a slit down the middle almost to the top of the roll.
  18. Plat the 2 halves by crossing them over each other, place the plastic wrap back on the bread and leave for 30 minutes.
  19. Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
  20. Cut the slightly cooled bread into slices and enjoy!

 

Lemon Cranberry and White Chocolate Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Snickers Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Lemon Cranberry and White Chocolate Babka recipe

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Snickers Babka recipe

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Snickers Babka recipe

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Snickers Babka recipe

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Snickers Babka recipe

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Spiced Garden Cake

Posted on by Posted in Cakes .

Spiced Garden Cake

Spiced Vegetable Cake recipe

In the past I have made many cake with veggies; a chocolate zucchini cake, spiced carrot cake, traditional Swedish apple cake, pumpkin and maple cake, pumpkin pie…and the list goes on.

All of these cakes were sooo tasty and are beautifully moist thanks to the vegetables.

I wanted to take baking with veggies to another level, it may sound weird and bland to have a cake based on a selection of common garden vegetables, however the mix of spices, zingy zest and satisfying inclusion of cream make this cake a unique hearty and nourishing treat.

This cake is also a great way to use up left over vegetables and turn them into a scrumptious dessert.

Spiced Vegetable Cake recipe

Ingredients:

Cake:

  • 215g flour
  • 230g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground mixed spice
  • 1/4 tsn ground cardamom
  • 1 tsn baking powder
  • 120g grated apple
  • 90g grated carrot
  • 90g grated zucchini
  • 50g grated pumpkin
  • 1/2 tsn orange zest
  • 80ml vegetable oil
  • 80ml milk
  • 2 eggs

Cream icing:

  • 150g cream
  • 2 tbsn icing sugar
  • 1 tsn orange zest
  • 1/2 tsn ground cardamom

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
  2. In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
  3. Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
  4. In a separate bowl mix the zest, milk, oil and eggs.
  5. Add the egg mix into the flour mix and stir until well combine.
  6. Pour the mix into the tin and bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean, leave aside to cool on a cooling rack.
  7. With electric beaters whisk the cream until soft peaks form.
  8. Add the sugar, zest and cardamom to the cream and whisk until combine.
  9. To assemble cut the cake horizontally in half.
  10. Place 1 cake layer on a plate, top with half the cream icing, top with the 2nd cake layer and then with the remaining icing.
  11. Enjoy!

 

Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on by Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

 

Ingredients:

Cake:

  • 145g sugar
  • 160g rice flour
  • 1 tsn vanilla essence
  • 240g cantaloupe flesh, diced
  • 60g honey
  • ½ tsn ground ginger
  • 1/8 salt
  • 1 tsn lemon and lime zest

Syrup:

  • 120g cantaloupe flesh, diced
  • 20ml honey
  • ½ tsn lime and lemon zest
  • 1/8 tsn ground ginger
  • 30ml water
  • 50g palm sugar

 

Method:

  1. Spray 4 x 200ml cake moulds with oil spray.
  2. Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
  3. Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
  4. Pour the cake batter into the 4 ramekin moulds, 150ml in each.
  5. Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
  6. Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
  7. Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
  8. Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
  9. Pass the syrup through a sieve and leave aside to cool.
  10. Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
  11. Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

 

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

Step 11

 

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