Sweet Tooth Experiments

Unusual sweets and global treats

Rose Pistachio and Watermelon Sponge Cake

Posted on by Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

Rose Pistachio and Watermelon Sponge Cake

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

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

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

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

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

Ingredients:

Sponge:

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

Extra:

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

 

Method:

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

 

Blueberry Cardamom Sponge Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Rose Pistachio and Watermelon Sponge Cake

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Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

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This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Spiced Golden Syrup Orange Upside-down Cake

Posted on by Posted in Cakes .

Spiced Golden Syrup Orange Upside-down Cake

Spiced Golden Syrup Orange Upside-down Cake recipe

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

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

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

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

Ingredients:

Oranges:

  • 2 oranges
  • 250g golden Syrup
  • 20g butter

 

Batter:

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

Extra:

  • 40g golden syrup
  • Cream or ice cream to serve

 

Method:

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

 

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Peanut Brittle and Chocolate Ice-Cream Sandwich

Posted on by Posted in Ice-cream & Sorbet, Ice-cream cake .

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

  • 1 cup caster sugar
  • ¼ cup water
  • 1 cup peanuts, chopped salted and toasted
  • 40g butter
  • 1 tsn baking soda
  • 500g vanilla ice-cream, softened
  • ¼ cup cocoa powder
  • Sponge cake, plain store brought

Extra

  • Chocolate ganache
  • Icing sugar

 

Method:

  1. Line a tray with baking paper.
  2. Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
  3. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
  4. Take the nut toffee off the heat and stir in the butter and soda.
  5. Pour the mix into the prepared baking paper and allow to completely cool.
  6. Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
  7. Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
  8. Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
  9. Place one sponge layer in the bottom of the tin.
  10. Stir the peanut mix into 250ml of the ice-cream until well combined.
  11. Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
  12. Place the tin in the freezer to firm.
  13. Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
  14. Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
  15. Top the chocolate ice-cream with the 2nd layer of sponge, gently pushing down with your fingertips.
  16. Place the cake in the freezer to completely set (4+ hours, overnight ideal).
  17. To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
  18. Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
  19. Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
  20. Cut into sliced and serve.

Note: Sponge cake OR as I have used a tin sized biscuit can be used as the top and bottom of the ice-cream sandwich.

 

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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on by Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Cappuccino and Chocolate Roulade Cake

Posted on by Posted in Cakes, Roulade .

Cappuccino and Chocolate Roulade Cake

Cappuccino and Chocolate Roll Cake recipe

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

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

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

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

Cappuccino and Chocolate Roll Cake recipe

Ingredients:

Sponge cake:

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

Cream:

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

 

Method:

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

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Posted on by Posted in Cakes .

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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

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

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

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

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

Ingredients:

Shortbread:

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

Frosting:

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

Extra:

  • Chocolate ganache
  • Desiccated coconut, toasted

 

Method:

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

 

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Pandan Lemon Vanilla and Coconut Cake

Posted on by Posted in Cakes .

 Pandan Lemon Vanilla and Coconut Cake

Pandan Lemon Vanilla and Coconut Cake

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

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

Pandan Lemon Vanilla and Coconut Cake

 

Ingredients:

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

Filling:

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

Icing:

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

Extra:

  • Desiccated coconut, toasted

 

Method:

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

 

Notes:

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

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Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

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

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

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

 

Ingredients:

Cake:

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

Peanut Icing:

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

Chocolate Icing:

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

Extras:

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

 

Method:

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

 

Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Almond Cake with Rosé Frosting

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Knickerbocker Glory Cake recipe

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Thyme Orange and Poached Pear Cake

Posted on by Posted in Cakes .

Thyme Orange and Poached Pear Cake

Thyme Orange and Poached Pear Cake recipe

Pear is such a difficult ingredient to profile in a recipe, not only due to the subtlety of the flavour but also the limited flavour combos that compliments the ingredient (instead of overpowering).

I wanted to make a recipe that would be unique in flavour whist bringing out the pears earthiness. To maximise the flavour, I poached the pears in syrup, used pears pieces in the filling and used the fruit grated in the batter for extra cake depth.

Orange, spices and thyme were used as the flavour combo with the pear and for an extra flavour and custard powder was used in the icing for a twist.

The result –  a very tasty, unique cake recipe.

Thyme Orange and Poached Pear Cake recipe

 

Ingredients:

Cake:

  • 170g butter
  • 140g caster sugar
  • 300g cake flour
  • 2 tsn dried thyme
  • 1 tbsn orange zest
  • 1 tsn vanilla essence
  • 2 tbsn orange juice
  • 300g pear, grated
  • 6 eggs
  • Pinch, cream of tartar
  • Pinch, salt
  • 40g caster sugar, extra

Syrup:

  • ½ tsn vanilla essence
  • 1 tsn mixed spices
  • 1 cup brown sugar
  • 2 pears, peeled

Icing:

  • 215g butter
  • 100g icing sugar
  • 90g custard powder

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 30cm cake tin with baking paper.
  2. Using electric beaters whisk the sugar and butter for 2 minutes or until light and creamy.
  3. Add the egg yolks to the butter mix, beat.
  4. Add the flour, thyme, zest, essence, juice and pear to the butter mix.
  5. Beat until the mix is creamy and fluffy.
  6. In another bowl beat the eggwhites until soft peaks form.
  7. Add the salt, tartar and extra sugar to the eggwhites and beat until well combine.
  8. Fold a quarter of the eggwhite mix into the batter to loosen the batter up.
  9. Fold the remaining eggwhites into the mix.
  10. Pour the batter into the cake tin and bake in the oven for 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  11. Leave the cake in the tin for 10 minutes to cool, then place on a cooling rack until cold.
  12. Meanwhile, place the vanilla, spices, sugar and 1 cup water into a saucepan on medium heat until sugar has dissolved.
  13. Bring to the boil then reduce to a low simmer.
  14. Cut the pears in half vertically and place into the saucepan for 20 minutes, flipping the pears every 5 minutes.
  15. Remove the pears placing on a plate and leave the syrup in the pan to cool.
  16. To make the icing beat the butter, powder and icing sugar with electric beaters until creamy and smooth.
  17. Add the cooled syrup to the icing mix and beat until well combine.
  18. Cut the cooled cake in half horizontally.
  19. Place 1 cake half on a plate and spread with 1/3rd of the icing.
  20. Cut 1 and 1/2 of the pears into slices and place them ontop of the icing on the 1st cake layer.
  21. Place the 2nd cake half on top of the pears then spread the remainder of the icing on the sides and top of the cake.
  22. Top with the remaining pear for decoration and enjoy!
Pink Strawberry Almond Cake with Rosé Frosting

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Thyme Orange and Poached Pear Cake recipe

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Thyme Orange and Poached Pear Cake recipe

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Thyme Orange and Poached Pear Cake recipe

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Thyme Orange and Poached Pear Cake recipe

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Thyme Orange and Poached Pear Cake recipe

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