Sweet Tooth Experiments

Green Tea and Raspberry Slice

Posted on January 18, 2016 by Ella Posted in Slice .

Green Tea and Raspberry Slice

I have no idea where this recipes inspiration came from. I believe I wanted to use up some Matcha powder I had left over from recent baking.

To mix things up from the norm I wanted to play around with weird and unusual flavors I could pair with the Matcha’s green tea taste that would surprisingly work like partners in crime.

After a bit of experimenting it was the Green Tea and Raspberry pairing that was an interesting and tasty concoction of flavors.

Now if you are a follower of my blog you will note I have struggled in the past with green tea, which was a frenemy ingredient of mine until my recent Green Tea Melting Moments. This influenced me to make the green tea cake base as simple as possible.

It’s the raspberry layer where I have added in my unusualness by making a somewhat jelly style raspberry icing layer.

Another creation that has succeeded in impressing 🙂

Ingredients:

Cake:

125g butter
115g sugar
1 tsn vanilla essence
1 egg
175g self raising flour
3 tbsn matcha

Icing:

200g raspberries
155g butter
80g icing sugar
2 tsn gelatine powder
75ml hot water

Method:

Preheat the oven to 180c degrees and line a 20cm square cake tin.
Place the butter, sugar and vanilla in a bowl and beat with electric beaters for 5 minutes of until light and fluffy.
Add the egg and beat for a further minute.
Sift the flour and matcha and fold the mixture until combine.
Place the mix in the tin and bake in the oven for 25 minutes or until lightly golden on top.
To make the icing place the gelatine and 75ml of boiling water in a small bowl and whisk until the gelatine has dissolved and thickens.
In another bowl using electric beaters beat the butter and sugar until light and fluffy.
Mash the raspberry with a fork then beat the raspberry until well combine.
Add the gelatine and beat until the mix is smooth and combine.
Pour the icing mix over the cake base then place in the fridge for at least 3 hours to set.

Notes:

Matcha is a green tea powder that can be found in Asian supermarkets or specialty stores.

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Easy Gateau St Honore

Posted on January 11, 2016 by Ella Posted in France .

Easy Gateau St Honore

Names after the French Patron saint of bakers and pastry chefs, the Gateau St Honore is another French beautiful pastry based dessert. Think crockenbush with a cookie dough base that is fixated together with beautiful toffee.

The cream puff filling adds the soft and fluffy texture, the choux pastry brings a moreish smoothness and the toffee provides a sweet crunch to the treat.

A great mix of texture and simple (but addictive) flavour.

I have modified this a little to make it easier and a little more appealing (I have piped the filling into the puffs and made a vanilla cream filling instead of crème chiboust). I’m not one to change traditional recipes but the crème chiboust is way too temperamental and to be honest will be difficult to master – unless you are a professional chef.

Ingredients:

Pastry:

1 cup flour
4 tsn icing sugar
50g butter
1 egg yolk
2 tbsn cold water

Choux Pastry:

125g butter
250ml water
1 cup flour
4 eggs

Toffee:

1 + ½ cup sugar
1 cup sugar

Crème:

450ml-thickened cream
90g icing sugar
2 tsn vanilla essence

Method:

Pre-heat the oven to 200c degrees.
Place flour, sugar and butter in a food processor and blitz until mix resembles fine bread crumbs.
Add egg yolk and water and blitz until dough forms a ball.
Roll dough in between 2 sheets of baking paper with a rolling bin until you have a 25cm round circle.
Place dough in the fridge.
On baking paper draw 15 x 4cm circles, 2cm apart.
Place the butter and water in a saucepan on medium heat and stir until well combine.
Add the flour to the water mix and whisk with a hand whisk until a ball is formed.
Take off the heat and whisk in eggs, one at a time.
Spoon mix into a piping bag and pipe the pastry into the circles.
With the remaining pastry pipe a border around the biscuit base.
Place in the oven for 10 minutes.
Turn the heat down to 180c degrees and bake for a further 15 minutes.
Using a knife pierce the balls and leave in the oven for a further 5 minutes to dry out.
To make the toffee place the sugar and water in a saucepan on a high heat on the stove until the mix becomes lightly golden (this will take around 15 minutes).
Using tongs dip all the puffs bar 3 into the toffee and place around the border of the base.
With the remaining 3, roll in the toffee and place in the center of the pastry.
Spoon the remaining toffee around the puff border, leave to cool.

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Whisky Chocolate Cupcakes with Spiked Ganache

Posted on January 3, 2016 by Ella Posted in Cupcakes .

Whisky Chocolate Cupcakes with Spiked Ganache

Ok so this is a little similar to recipes I have made up in the past but I promise it is still experimental.

I don’t actual think I have ever consumed whisky before, in fact, I know that buying it for this recipe was the first time I have ever purchased the liquor but after a few interesting conversations with whisky lovers I was inspired to experiment with whisky baking.

After I had the whisky I brought a few different types of chocolate and did the taste test thing. Outcome, dark chocolate was a goer and to be honest the subtitle whisky flavor against the rich chocolate was actually quite appealing (even to a non drinker)!

After a bit of playing around with ratios I finally came to a recipe that I was quite happy with.

And how do you top a moreish and rich cupcake? With a moreish and rich spiked ganache!

Ingredients:

Cupcake:

200g brown sugar
125 butter
90ml Whisky
100g dark chocolate
150ml milk
¼ tsn salt
2 eggs
120g self raising flour
60g cocoa powder

Icing:

375g dark chocolate
30ml Whisky
135ml cream

Method:

Pre-heat the oven to 180c degrees and line 20 medium sized cupcake patties in a cupcake tin.
Place the sugar, butter, Whisky, chocolate, milk and salt into a saucepan and stir continuously on a simmering heat until smooth.
Take off the heat and allow to cool in the pan completely.
Using a hand whisk beat in the eggs one at a time into the Whisky mix.
Sift the flour and the cocoa to the Whisky mix and whisk until well combined.
Pour the mix into the prepared patties until ¾ full.
Place the tin in the oven and bake for 15-18 minutes or until a skewer inserted in the center comes out clean.
Leave aside to cool completely.
To make the icing, place the cream in a bowl in the microwave and heat until boiling.
Add the chocolate and leave for 1 minute, then whisk until smooth and glossy.
Add the Whisky and whisk until combine.
Place the icing in the fridge for 20 minutes to thicken and cool completely.
Place the icing in a piping bag fit with a star nozzle and pipe the icing over the top of the cupcakes.

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Lavender and Limoncello Mousse Cake

Posted on December 27, 2015 by Ella Posted in Cakes .

Lavender and Limoncello Mousse Cake

For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.

I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.

To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).

After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.

To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.

As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.

The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.

A moreish and exquisite cake outcome.

Ingredients:

Cake:

160g flour
1 + ¼ tsn baking powder
½ tsn baking soda
½ tsn salt
2 + 1/2 tsn ground lavender
2 eggs
120g sugar
120ml vegetable oil
60ml limoncello
60ml buttermilk

Mousse:

300g white chocolate
470ml thickened cream
45g icing sugar
95ml limoncello
1 tbsn lemon zest
2 tbsn water
1 tbsn gelatin

Method:

Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
Place the lavender into a mortar and pestle and ground into a powder texture.
Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
With electric beaters whisk the eggs and sugar until thick and creamy.
Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
Add the flour mix and beat until just combine.
Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
Turn the cake out of the tin onto a cooling rack.
Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
Add the limoncello and lemon zest to the cream mix and beat on low until combine.
Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
Pull the overhanging plastic wrap to the sides of the tin.
Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
Enjoy.

Lavender and Limoncello Mousse Cake recipe

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Semolina Spiced Mini Cakes

Posted on December 21, 2015 by Ella Posted in Cakes, Cupcakes .

Semolina Spiced Mini Cakes

Recently I have been playing a lot with syrups for cakes, which has resulted in quite some playing with a variation of spices and essence (some I am familiar with and some not so much).

One of the syrups I made up was so amazing that I decided to create a cake purely based on the key spices and essence.

After thinking about what cake foundations would best hold and complement my new favourite spices and essences I ended up deciding on a semolina (almost polenta) cake.

It did take me 3 tries to get to this final recipe:

Attempt 1 – was to produce a thin syrup, which just overtook the cake and flooded it.

Attempt 2 – was to make the syrup more of a caramel consistency, almost to a praline level. This just didn’t suit the cake, it needed to have an ‘icing’ element that would work with the strong spices and tone down the sickly sweetness.

Attempt 3 –I gave up on the syrup idea and decided that this cake would be best eaten with ice-cream and cream as it would work wonders with the strong moist richness of the cake. Therefore whipped up some cream and success!

Ingredients:

Cake:

1 cup sugar
180g butter
1 tsn vanilla
1 tsn cinnamon
1 tsn cardamom
½ tsn star anise
6 threads of saffron
½ tsn rosewater essence
240g natural yoghurt
1 cup semolina
½ cup self raising flour
½ tsn baking powder

Topping:

300g cream
2 + ½ tbsn icing sugar

Method:

Preheat the oven to 180c degrees and fill 2 x 12 cupcake tin trays with cupcake liners/cases.
Using electric beaters beat the butter, sugar, vanilla, cardamom, cinnamon, rosewater, saffron diced and star anise until light and fluffy.
Add the yoghurt, semolina, flour and baking powder and beat until the mix is just combine.
Spoon the mix into the 24 cupcake patties.
Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove the cakes from the tin and place on a cooling tray until cold.
Meanwhile to make the topping whip the cream and sugar in a bowl with electric beaters until peaks form.
Using a piping bag and star nozzle pipe the cream on the top of the cold cake.
Remove the cakes from the patty cases and sprinkle with a little cinnamon on top.

Notes:

I have decorated the cakes with a sugar almond on top.

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Frozen Ginger Gin and Citrus Cake

Posted on December 14, 2015 by Ella Posted in Cakes, Ice-cream cake .

Frozen Ginger Gin and Citrus Cake

For a while now I have been experimenting with a flavor fusion in which I know absolutely works but just can’t seem to make a recipe that is super amazing. Nice and tasty yes but nothing special enough to make it to my blog.

Finally, after a failed ice-cream meringue cake that had an ever-so-tasty ice-cream filling I reworked the recipe to change the meringue into a sponge and the outcome was exactly what I was looking for.

A deliciously fluffy sponge structure and a tasty textured ice-cream filling.

If you’re a fan of gin and ginger cocktails you are going to love this recipe.

Ingredients:

Cake:

4 eggs
140g sugar
120g flour
2 tsn ground ginger
2 tsn lime zest
45ml gin

Filling:

1kg vanilla ice-cream
1 tbsn lemon zest
1 tbsn lime zest
1 tbsn ground ginger
80ml gin
30g almond meal
40g icing sugar

Extra:

10g icing sugar
1 tsn ground ginger
1 tsn lime zest
20g glace ginger (optional)

Method:

Preheat the oven to 180c degrees and line a 20cm x 40cm cake tin with baking paper.
Place all the sponge ingredients in a bowl and using electric beaters whisk on a slow speed for 60 seconds.
Pour the mix into the cake tin and bake in the oven for 10 minutes.
Invert tray onto a cooling rack and leave for 10 minutes.
Meanwhile, to make the ice-cream filling place the ice-cream into a bowl and place in the microwave on medium for 30 seconds.
Add the zest, ginger, gin, almond meal and icing sugar and using a hand whisk beat until well combined.
Peel the baking paper off the cooled sponge cake.
Line a 20cm x 20cm cake tin with 2 layers of plastic wrap, keeping it in place with oil spray.
Cut the sponge in half to make 2 x 20x20cm sponge pieces.
Place one piece in the base of the tin, cutting slightly to fit if need be.
Pour the ice-cream mix into the tin on top of the base until almost to the top.
Add the second cake piece to the top of the tin, push down slightly and place the tin in the freezer overnight to completely set.
To serve, place the bottom of the tin into hot water for 5 seconds, and pull the plastic wrap until the cake is out.
Invert the cake onto a plate and remove the plastic wrap.
To decorate I sieved the icing sugar and ginger over the top of the cake. Sprinkled the zest of the top and scattered the glace ginger.

Frozen Ginger Gin and Citrus Cake recipe

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Ferrero Oreo and Frangelico Chocolate Cheesecake

Posted on December 7, 2015 by Ella Posted in Cakes .

Ferrero Oreo and Frangelico Chocolate Cheesecake

I was given a packed of Ferrero Roche’s recently and decided I wanted to incorporate them into a cake. I figured if I made a recipe with these chocolates in them a cake that is baked would be a flop (as the Ferrero’s would just melt) so I needed to make a cake that didn’t require baking. I know this is not very imaginative but all I could think of was a cheesecake.

So now I knew what cake I would make and I knew one of the key ingredients but I still needed to come up with a flavour combo and structure of the cake.

So Ferrero Roche’s are the collaboration of chocolate and hazelnut flavours. To make this cake a little unusual I decided to take these flavours to the next level. How I was planning to do this?

An intense chocolate hazelnut biscuit base (Oreo happiness), Hazelnut liquor (hello Frangelico) spiking the cheesecake filling with textural oreo chunks and of course the whole Ferrero Roche’s scattered within the cake its self for a special surprise.

This resulted in a very amazing hazelnut, chocolate surprise cake that is super easy, no oven required and has a silky texture.

This is the perfect celebration cake for the choc hazelnut fan. A little goes a long way and is a guaranteed epic birthday cake.

Ingredients:

240g Oreo biscuits
30g hazelnuts
60g butter
340g cream cheese
40g sugar
80ml Frangelico
1 +1/2 tsn gelatin powder
140ml which chocolate
170ml thickened cream
10 Ferrero Roches

Method:

Line a 25cm spring form cake tin with baking paper.
Twist the Oreo biscuits and scrape off the cream in the center.
Place the biscuits in a food processor with the hazelnuts and blitz until the mix resembles fine breadcrumbs.
Set aside 70g of the Oreo mix for later.
Place room temperature butter into the blender with the oreo mix and blitz until combined with the Oreo mix.
Place the mix in the cake tin and using a cup press the mix into the sides and bottom of the tin. Place in the fridge to set.
Beat the cream cheese and sugar until well combine with electric beaters.
Place the Frangelico in a bowl and heat in the microwave until boiling.
Add the gelatin powder and whisk until the gelatin has dissolved.
Pour the cooled Frangelico mix into the cheese mix and beat until well combined.
Place the white chocolate in a bowl and in the microwave until melted. Beat into the cheese mix until well combined.
In a separate bowl with clean beaters use the electric beaters to whisk the cream until peaks form.
Add the cream to the cheese mix as well as the remaining 70g of processed Oreo biscuits and beat on low until just combine.
Pour half the mix into the cake tin and spread to flatten.
Add the Ferrero Roches into the cheese mix in a circular pattern and push lightly into the mix.
Add the remaining cheese mix over the top and flatten out.
Place the cake in the fridge to set for 3 hours+.

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Portuguese Custard Tarts

Posted on November 30, 2015 by Ella Posted in Portugal, Tarts .

Portuguese Custard Tarts

Portuguese Custard Tarts (aka Pastéis De Nata) are not only Portuguese traditional delicious sweet treats they are super easy to make!

The background of these lovely treats is quite interesting. They were created back in the 1800’s when egg-whites were used for starching of clothes, therefore egg yolks were in the abundance. Due to this the leftover egg yolks were used to make cakes and pastries – where Portuguese Custard Tarts was one of these treats.

There have been many alterations to the recipe over the years (etc speckled with Cinnamon) however I believe the original flavor mix is the best!

Ingredients:

165g sugar
185g water
2 lemon peels
1 tsn vanilla essence
35g corn flour
375g milk
3 egg yolks
1 sheet of puffy pastry

Method:

Preheat the oven to 200c degrees and spray a 12 capacity muffin tin with oil spray.
Place the sugar, water, lemon peel and essence in a pan on a high heat on the stove, stir constantly until boiling.
Conclude the stirring and let the syrup thicken up for a few minutes.
Take off the heat to cool slightly.
Place the corn flour, milk and egg yolks in a bowl and whisk with a hand whisk until well combine.
Pour the milk mix into the saucepan with the sugar syrup and whisk with the hand whisk until the sugar syrup has dissolved into the milk mix.
Place the saucepan on the heat and on high stir continuously until the mix thickens and boils (about 5 mins), set aside to cool.
Fold the pastry sheet in half and roll up at the short end tightly into a log shape.
Trim the edges of the log and cut circles 1cm thick. You will have 12 rounds.
Lay the pastry flat on the bench and using a rolling pin roll out to 10x10cm circles.
Press the pastry into the muffin tin holes and lightly press in place.
Spoon the custard mix into the pastry cups.
Place the tin in the oven for 25 minutes or until the tops of the custard gets dark golden.
Allow to cool and enjoy!

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 by Ella Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

: The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.; Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.; The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

5 oranges
250g butter
110ml honey
45ml orange blossom water
165g brown sugar
165g flour
1 tsn baking powder
130g almond meal
130g polenta
3 eggs
300ml yoghurt
Extra 40g brown sugar

Syrup:

65g sugar
60ml orange juice
25ml orange blossom water

Method:

Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
Turn the heat to high until the water is boiling then down to a gentle simmer.
Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
Add the honey and orange blossom water and beat until well combined.
Add the flour, baking powder and beat until combine.
Add the almond meal, polenta and eggs and beat until well combined.
Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
Leave the cake aside for 15 minutes then invert onto a cooling rack.
Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
Place the slices on top of the cake.
To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
Pour the syrup over the cake and enjoy.

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Rosemary Apple and Olive Oil Cake

Posted on November 16, 2015 by Ella Posted in Cakes .

Rosemary Apple and Olive Oil Cake

After some recent experimenting with Basil, Earl Gray, Jasmine and Green Tea I’m not surprise that I have also taken an interest in more spice and herb kitchen staples. The latest fixation – Rosemary. So I went a bit Rosemary baking crazy on the adventure with plenty of trial and error until I finally came up with a recipe that ticked all the box.

I was so sure the Chocolate and Rosemary cake experiment would be the strongest, but was triumphed by the Apple Rosemary and Olive Oil Cake.

The flavour of this cake is very interesting and addictive with a savory twist. While the apple provides a delectable and delicate texture.

Ingredients:

760g peeled and diced apple pieces
4 eggs
160ml olive oil
2 tsn vanilla
4 tsn dried rosemary
270g sugar
100g flour
80g self raising flour
60g ground almonds

Apple Crisps:

40g butter
40g sugar
250g peeled and thinly sliced apple

Icing:

500ml mascarpone cheese
100ml honey
1 tsn vanilla essence

Method:

Pre-heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Peel and diced the apple into small pieces and set aside.
Place the rosemary into a mortar and pestle and grind until fine.
Place the eggs, olive oil, vanilla, ground rosemary and sugar into a bowl and beat with electric whisk for 2 minutes of until the mix is light and fluffy.
Sieve in the flours and ground almonds and whisk with a hand whisk until just combine.
Add the apple and stir until just combine.
Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
Place the cake onto a cooling rack until cold.
To make the apple crisps use a mandolin to finely slice the apple and place in a saucepan on a medium heat with the sugar and butter.
Stir until the butter and sugar mix is soaked into the apple, then place the apple onto baking paper and place in the oven for 10 minutes or until the apple begins to golden.
Remove the apples and set aside to cool.
To make the icing place the mascarpone, vanilla and honey into a bowl and using electric beaters whisk until peaks form.
Cut the cake in half horizontally and spread with half the cheese mix.
Place the 2^nd cake layer on the top of the cheese icing layer and top with the remaining cheese.
Scatter the apple crisps over the top of the cake and enjoy.