Sweet Tooth Experiments

Chocolate and Nut Springroll

Posted on May 20, 2017 by Ella Posted in Unique .

Chocolate and Nut Springroll

You may notice every now and then I get inspired by savory food to reinvent as a sweet version (etc my Apple Crumble Pizza recipe).

More than often they don’t translate as well as hoped, however some are a great success and make it to this blog. This recipe is just that.

After making spring rolls from scratch the other day it got me thinking about creating a sweet version with nuts (a bit of inspiration from baklava as well as cannoli).

Cannoli is just fried pastry with a filling…the springroll wraps are also pastry….baklava is nuts, spices and syrup wrapped in pastry…in a way this recipe is almost the Asian version of the Greek Baklava or the Italian Cannoli.

Strangely I actually prefer springrolls baked than fried so I decided to try both cooking methods for this recipe and the baked was the winner.

Ingredients:

14 Spring roll pastry skins
20g butter, melted

Filling:

100g hazelnuts
100g cashews
100g pistachios
½ tsn ground cinnamon
1/2 tsn ground cloves
1 + ½ tbsn semolina
100g cream
200g dark chocolate

Syrup:

15g honey
55g sugar
¼ cup water
2 x 10cm piece of lemon peel

Method:

Pre-heat the oven to 190c degrees and line a baking tray with baking paper.
Place the nuts, cinnamon, cloves and semolina in a food processor and process until just diced, place in a bowl.
Heat 100ml cream in the microwave until boiling then add in the chocolate. Leave for a minute then stir until the mix is a thick glossy consistency.
Stir the chocolate mix into the nut mix until well combined.
Brush a pastry skin with melted butter and cut a 5cm strip off vertically.
Place 30g of the chocolate nut filling in the spring roll skin in a straight line.
Fold the 2 vertical sides in and then roll up horizontally.
Add a little extra butter to the end of the skin to ensure it seals well, repeat with all mix and skins.
Place the springrolls onto the prepared baking tray.
Bake in the oven for 10 minutes or until the spring rolls are golden.
Meanwhile, make the syrup by stirring all the ingredients in a saucepan on medium heat until the sugar dissolves.
Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened, following remove the peel.
Once the springrolls are cooked pour the syrup over the pastry, or alternatively serve the syrup in a dipping bowl for guests to enjoy.

Fried version:

If you wish to fry the spring rolls you will need to omit the above steps 10 and replace with:

Use a candy thermometer to heat oil for frying to 175c degrees in a saucepan.
Place into the oil the spring rolls one at a time until golden brown.
Once cooked place spring rolls on paper towel, enjoy!

Notes:

I recommend you whip with electric beaters 150ml thickened cream with 1 tbsn of icing sugar until peaks form and serve on the side OR serve with a scoop of ice-cream.
If you cannot find spring roll pasty you can use filo sheets, just brush them with butter, fold in half and brush again.
The fried version can be used if you are serving the springrolls straight out of the oil. If you are cooking in advance you need to bake them otherwise they will be soft (baking the pastry will keep it crispy).

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Sticky Coconut Malibu Lime Mini cakes

Posted on May 13, 2017 by Ella Posted in Cakes .

Sticky Coconut Malibu Lime Mini cakes

So you may have noticed this recipe is not really unusual like my usual recipes. Coconut, Lime and Rum are all tropical flavors that make sense together.

Why this recipe makes it to my website is because it’s the first time I have made a recipe with Malibu that has really excited me. Yes I bake with alcoholic liquors quite often, especially rum, however Malibu is not a common baking liquor. Also, and most importantly this recipe is so extremely amazing and exceeded my expectations so much I just had to share it.

I’m very much a chocoholic, but this recipe had me opting for these mini cakes over a chocolate cake!

Ingredients:

Batter:

125g butter
200g white sugar
3 eggs
2 tsn rum essence
90g desiccated coconut
100g plain flour
1 tsn baking powder
85g coconut cream
1 tbsn lime zest

Syrup:

125g sugar
110ml lime juice
55ml Malibu liquor
145ml water

Extra:

20g desiccated coconut
36 raspberries or half a pomegranate
12 mint leaves (optional)

Method:

Preheat the oven to 160c degrees and place 12 cupcake patties into a 12 capacity cupcake tin.
Using electric beaters whisk the butter and sugar until light and fluffy.
Add the eggs one at a time, beating in between each addition.
Add the rum essence and beat.
Add the coconut to the mix and beat.
Add the flour and baking powder through the sieve.
Add the coconut cream and lime zest, stir until combine.
Oil the cupcake patties with oil spray and pour the mix into the cases.
Bake in the oven for 25 minutes or until a skewer inserted into the center of a cake comes out clean.
Place the cakes onto a cooling rack to cool.
To make the syrup place the ingredients into a saucepan and bring to the boil.
Bring the temperature down to medium and allow to cook until the mix thickens to a syrup consistency.
Pour the syrup evenly over the cakes.
Place the coconut onto a tray and in the oven until slightly browned.
Sprinkle the coconut on the top of the cakes.
Top with 1 mint leave (optional) and 3 raspberries OR 4-5 pomegranate seeds per cake.


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Licorice and Vanilla Cupcakes

Posted on May 6, 2017 by Ella Posted in Cupcakes .

Licorice and Vanilla Cupcakes

Originally I made a Licorice cake for this licorice experiment, however it was a real flop so as a ‘take 2’ experiment I decided to use my ‘amazing and always fluffy’ cupcake recipe as the base and substitute the buttermilk with a licorice ‘syrup’.

My cupcake recipe is super quick to make so this attempt was relatively easy and with a little bit of taste testing along the way I was really happy with the end result.

I had quite a bit of the licorice syrup left over from the cupcakes so I decided to turn it into an icing to really make the a licorice flavour explode.

If you love licorice you will love this! The vanilla adds some lovely sweetness that compliments the licorice’s intense aniseed flavour.

Ingredients:

Syrup:

750 ml milk
280g licorice
2 star anise

Cake:

2 eggs
100g brown sugar
100g golden syrup
1 tsn ground star anise
1 tbsn vanilla essence
125ml oil
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Frosting:

120ml butter
2 tsn vanilla essence
40g golden syrup

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Place the milk, star anise and licorice chopped up in a saucepan and heat on a high heat until boiling.
Turn the heat to low and simmer, whisking with a hand whisk until the mix reduces down to 450ml.
Remove the star anise and place the milk mix into a food processor to remove any undissolved pieces, leave aside to cool.
Using electric beaters whisk the eggs for 2 minutes.
Place 5 star anise into a pestle and mortar and grind until the star anise are to the consistency of flour.
Add the sugar, 120g golden syrup, 1 tsn ground star anise and vanilla essence into the egg mix and beat with electric beaters until light and fluffy.
Add the vegetable oil and beat until well combined.
Add 150ml of the licorice syrup as well as the flour, baking powder, bicarb soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set aside on a cooling rack until cool.
To make the icing place the remaining licorice mix into a bowl with the butter, vanilla and golden syrup.
Beat with electric beaters until smooth and creamy.
Place the icing in a piping bag with a star nozzle and pipe the icing in the center of the cupcakes.

Note:

I have decorated with some extra licorice.

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Torta Di Ricotta

Posted on April 29, 2017 by Ella Posted in Italy, Tarts .

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

Ingredients:

Pastry

230g plain flour
70g sugar
160g butter
1 egg

Filling

135g dried fig
80ml marsala
750g ricotta
110g sugar
2 tbsn honey
1 egg
100g roasted hazelnuts
1 orange

Method:

Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
Place the dough on the bench and knead until the dough is smooth and combined.
Place in plastic wrap and put in the fridge for 1 hour.
Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
Whisk until smooth and combined.
For the tart shell cut off approx. a 5^th of the pastry and leave aside for the top of the tart.
With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
Trim the pastry if it overlaps and add to the smaller quantity.
Bake the tart shell for 10 minutes.
Spoon the ricotta mix into the tart and smooth down with a spoon.
With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
Brush the lattice pastry with the remaining egg white.
Bake for 30 minutes, until the pastry is golden.
Once cooled dust with icing sugar and serve warm.

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Passionfruit Orange Blossom Vanilla Jelly Cake

Posted on April 22, 2017 by Ella Posted in Cakes .

Passionfruit Orange Blossom Vanilla Jelly Cake

For quite some time now I have been meaning to make a cake with passionfruit. For some reason I always struggle when I bake with this fruit, so I decided to have a passionfruit experimental day of baking. The pairings; passionfruit lemon coconut lime, passionfruit lemon yoghurt and passionfruit orange blossom and vanilla.

All cakes were made with the same method just variations to the ingredient flavor pairings.

The lime cake – well the learning here is that passionfruit is not the most intense flavor. In fact the passionfruit was overpowered by the citrus flavors to become a soft background unnoticeable aftertone. Don’t get me wrong, this cake was nice but defeated the experimental purpose.

The Passionfruit lemon cake was ok as I upped the passionfruit amount in this cake, however the yoghurt didn’t produce the best texture of the cake I was looking for.

Lastly, after taking the learnings from the last 2 cakes I opted for the less intense orange blossom for the sweet floral notes instead of strong citrus profile. The vanilla also provided a lovely floral aroma that complimented the blossom but didn’t overtake the passionfruit flavor.

To be honest the only way I could really make the passionfruit flavor shine was to use passionfruit jelly crystals in addition to using actual fruit.

Batter:

160g self-raising flour
1/2 tsn salt
130g butter
80g passionfruit jelly crystals
100g white sugar
2 egg
2 tsn vanilla
2 tbsn poppy seeds
3 tsn orange blossom water
150g buttermilk
4 passionfruit pulps

Frosting:

60g thickened cream
400g cheese
160g butter
100g icing sugar
2 tsn vanilla essence
1 tsn orange blossom water
2 passionfruit’s pulp

Extra:

2 passionfruit’s pulp

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, jelly crystals and sugar into a bowl and beat with electric beaters for 2 minutes.
Add the eggs one at a time, beating in between each addition.
Add the vanilla, orange blossom and poppy seeds and beat for 2 minutes.
Add half the buttermilk, the passionfruit pulp, the salt and half the flour, stir until just combine.
Add the remaining buttermilk and flour and stir until combine.
Pour into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
Set the cake aside for 10 minutes then transfer onto a cooling wrap to cool completely.
Meanwhile to make the frosting beat the cream with electric beaters until soft peaks form, set aside.
Beat the remaining frosting ingredients for 5 minutes until light and fluffy.
Add the cream to the cheese mix and beat until just combined.
To make the cake, cut the cake horizontally into 3 equal layers.
Place one layer onto a plate, spread with ¼ frosting, add a second layer, spread ¼ of the frosting and top with the remaining cake layer.
With the remaining frosting top the cake as well as the sides until smooth.
Top the cake with the 2 passionfruit’s pulp and enjoy.


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Elderflower and Plum Soufflé

Posted on April 17, 2017 by Ella Posted in Souffle .

Elderflower and Plum Soufflé

This recipe’s flavor pairing has come about by a chef friend giving me an interesting flavor combo he thought would work well – and that it did!

I trialed elderflower & lemon, elderflower & blackberry and elderflower & berries flavour combo’s but just was not getting the ‘wow’ flavor I was after.

It was when I tried the plums with the elderflower I found an interesting complementing flavor mix I had been looking for.

I wanted to make something different outside of my usual cakes and slices, which I have been skewing towards lately. Based on this I did some trialing and thought it would be interesting to transform the usual cheese or chocolate soufflé into an elderflower and plum soufflé. Outcome = a 4 ingredient treat success!

Ingredients:

4 eggs
1/3 cup sugar
200g plums
4 + ½ tsn elderflower cordial

Method:

Pre-heat the oven to 175c degrees.
Spray 4 x 1 cup ramekins with oil spray.
Dust the ramekins with sugar, coating on the inside.
Separate then eggs with whites in one bowl and yolks in the other.
With electric beaters beat the egg whites until soft peaks form.
Add 2 tbsn sugar to the eggwhites and beat until stiff peaks form.
In the egg yolk bowl beat the yolk and remaining sugar for 5 minutes until pale and creamy.
Place the deseeded plums and a large scoop of the yolk mix into a food processor until the mix is a smooth consistency.
Add the plum mix and cordial to the yolk mix and beat until well combine.
Spoon a quarter of the eggwhite mix into the yolk mix and fold until combine.
Add the remaining egg whites and fold until just combine with a few white streaks.
Pour the mix into the ramekins and fill to the top and place in the oven for 25 minutes.
Remove from the oven and serve with some whipped cream or vanilla ice cream.

Notes:

The longer you bake for the more cake like and less creamy like the souffle will be.

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Mocha Marsala and Almond Sandwich Cake

Posted on April 7, 2017 by Ella Posted in Cakes .

Mocha Marsala and Almond Sandwich Cake

Tiramisu is my ultimate, all-time favorite sweet treat.

I love playing with the flavor combo of chocolate, marsala and coffee, it always reminds me of my birthday as my mum made the dessert every year without fail.

I’ve made many variations on Tiramisu over the years, cake, ice-cream and frozen cheesecake to name a few. Something I have never tried is extending the flavor profile and incorporating multiple nontraditional layered textures.

The additional flavor I have utilised that’s not common with Tiramisu is almonds. I felt that the dessert needed an extra crunch layer therefore opted for chopped almonds to complement the silky ganache and smooth mouthwatering filling texture.

Ingredients:

Cake:

180g butter, softened
1 tsn Marsala
180g brown sugar
3 eggs
150g self-raising flour
30g cocoa powder
½ tsn salt
60g almonds, finely chopped
5 tsn espresso coffee

Filling:

140ml thickened cream
35ml Marsala
35ml espresso coffee
40g dark (70%) chocolate
60ml icing sugar
200g cream cheese, at room temperature

Ganache:

40g cream
100g dark chocolate
½ tsn coffee granules
2 tsn Marsala

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, Marsala and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
Add the eggs, one at a time beating in between each addition.
Sift the flour, cocoa powder and salt into the mix, pour in the cold coffee and add the chopped almonds.
Carefully mix the batter until just combine.
Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
Leave the cake aside to cool on a cooling rack.
Meanwhile, to make the filling place 30ml cream into a bowl along with the coffee and Marsala.
Place the bowl in the microwave and heat until the mix starts to boil.
Stir cream mix and add in the chocolate in pieces, leave to sit for 1 minute.
Stir the chocolate into the cream with a metal spoon until smooth and glossy, leave aside to cool.
Place the remaining 110ml cream into a bowl with the icing sugar and beat with electric beaters until soft peaks form, leave aside.
Add the cream cheese into the chocolate mix and beat for 4 minutes or until the mix is smooth and pale in colour.
Add the cream mix to the chocolate cream cheese mix and beat on low until just combine.
Make the ganache by placing the cream, coffee and Marsala into a bowl and heat in the microwave until boiling.
Add the chocolate and leave for 1 minute, stir until smooth and glossy in texture.
To put the cake together, cut the cake in half horizontally and place one layer on a plate.
Add the filling, place the second cake layer on top of the filling.
Pour the ganache over the cake and allow to overflow the sides.
Top with extra chopped almonds and enjoy.
Cut into slices and serve.

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Mocha Marsala and Almond Sandwich Cake recipe

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Dried Date Fig and Honey Bread

Posted on April 1, 2017 by Ella Posted in Bread .

Dried Date Fig and Honey Bread

After having some dried figs left over from my Fig and Grape Syrup cake and dates from my Date Spiced Syrup Doughnuts I decided to come up with a recipe that would utilize these two ingredients.

After doing quite a bit of baking with dried fruit in cakes, puddings and pies recently I wanted to step away and bake with dried fruit in a different way.

I have also been baking a lot with dough in the past few weeks and though not an expert I felt I had the confidence to take on bread making.

My favorite bread is raisin toast so I thought I would put my spin on fruit bread and make a gourmet fig and date version.

This bread warmed, with a spread of butter is pure magic tasting!

Ingredients:

400g white bread flour
½ tsn yeast
2 tbsn honey
100g dried figs
100g dried dates
1 tsn salt
½ tsn cinnamon
20g almonds
1 tbsn olive oil
Pinch of ground ginger

Method:

Preheat the oven to 200c degrees and line a baking tray with oiled baking paper.
Dice up the dates, figs and almonds.
Mix the flour, yeast, honey, salt, cinnamon, almonds, dried dates and figs in a bowl.
Place the olive oil and 280ml warm water in a separate bowl.
Mix the water in the dry ingredient bowl and once combine knead for 10 minutes until smooth and elastic.
Oil the bowl and place the dough back in the bowl, covering with cling wrap to prove for 1-2 hours or until the dough doubles in size.
Push-back the dough by kneading for 2 minutes, shape into a load shape and allow to prove again for 1 hour on the tray covered with cling wrap.
Once proved slash a cross on the top of the loaf and dust with a pinch of flour and ground ginger.
Bake in the oven for 40 minutes.
Allow to cool then slice and spread with butter, enjoy!

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Pacoca De Amendoim

Posted on March 25, 2017 by Ella Posted in Brazil .

Pacoca De Amendoim recipe

This sweet treat is a Brazilian beauty. A traditional candy (thought in my opinion more a slice than candy), this treat is simple, quick and super tasty.

Pacoca De Amendoim or ‘Pacoca’ is very common to serve during the Festa Junina, an annual Brazilian festival among many other occasions.

With only 5 ingredients this ”candy” can we whipped up in 10 minutes with no need for any baking as the fridge will do the setting for you.

Caramelized peanut aroma in flavor this recipe is a must to make!

Ingredients:

130g coconut flour
180g peanuts
1 tsn salt
170g brown sugar
270g sweetened condensed milk

Method:

Grease and line a 20cm square cake tin with baking paper.
Place the flour into a saucepan and stir on a medium heat for 5 minutes, pour into a bowl (sounds wrong but makes a huge difference to flavor).
Place the peanuts in the oven under the grill until slightly golden.
Pour the peanuts into the flour bowl and add the the salt and sugar, stir to combine.
Place the peanut mix into a food processor and blitz until well combined.
Add the condensed milk and blitz until the mix balls together.
Press the mix into the tin until flat.
Refrigerate for 2 hours or until set.
Remove from the tin and cut into squares, enjoy.

Note: I have topped with additional chopped peanuts.


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Chamomile Floral Spice Cake

Posted on March 18, 2017 by Ella Posted in Cakes .

Chamomile Floral Cake recipe

Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.

However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.

By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.

Ingredients:

Cake:

450g honey
2 tsn grated orange zest
1 tsn grated lemon zest
3 chamomile tea bags
450g self-raising flour
½ tsn salt
2 tsn ground cinnamon
½ tsn ground mixed spice
½ tsn ground nutmeg
½ tsn ground ginger
160g brown sugar
180ml cooking oil
1 tsn rosewater essence
1 + 1/2 tsn orange blossom water
4 eggs

Syrup:

25g butter
40g sugar
100ml water

Icing:

500g cream cheese
140g icing sugar
1 tsn grated lemon zest
Pinch ground lavender (optional)

Extra:

Chamomile dried flowers

Method:

Place the honey and zest into a saucepan and stir on a high heat until boiling.
Add the tea bags to the honey mix and stir.
Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Sift the flour, spices and sugar into a bowl and stir to combine.
Add the oil to the honey mix and stir.
Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
Invert the cakes onto a cooling rack until cooled.
Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
Cut the cooled cakes in half.
Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
Take the syrup off the heat and allow to cool slightly.
Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
Dirty ice the cake by going around the sides and removing any extra icing.
Top with edible rose pedals and chamomile flowers.


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« Previous Page

Unusual sweets and global treats

Chocolate and Nut Springroll

Sticky Coconut Malibu Lime Mini cakes

Licorice and Vanilla Cupcakes

Torta Di Ricotta

Passionfruit Orange Blossom Vanilla Jelly Cake

Elderflower and Plum Soufflé

Mocha Marsala and Almond Sandwich Cake

Dried Date Fig and Honey Bread

Pacoca De Amendoim

Chamomile Floral Spice Cake

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