Sweet Tooth Experiments

Tag Archives: citrus

Limoncello and Lime Zesty Citrus Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Citrus Spiked Simple Ice-Cream

Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.

With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.

Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!

 

Ingredients:

  • 250ml thickened  cream
  • 320g condensed milk
  • 120ml limoncello
  • 100ml lime juice
  • 2 lime zest

 

Method:

  1. Beat the cream with electric beaters until peaks form.
  2. Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
  3. Fold the cream into the milk mix until just combine.
  4. Spoon the mix into a container and place into the fridge to set overnight.
  5. Scoop and enjoy.
Citrus Spiked Simple Ice-Cream

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Citrus Spiked Simple Ice-Cream

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Limoncello and Lime Zesty Citrus Ice-Cream

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Frozen Ginger Gin and Citrus Cake

Posted on Posted in Cakes, Ice-cream cake .

Frozen Ginger Gin and Citrus Cake

Frozen Ginger Gin and Citrus Cake recipe

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:

  1. Preheat the oven to 180c degrees and line a 20cm x 40cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters whisk on a slow speed for 60 seconds.
  3. Pour the mix into the cake tin and bake in the oven for 10 minutes.
  4. Invert tray onto a cooling rack and leave for 10 minutes.
  5. Meanwhile, to make the ice-cream filling place the ice-cream into a bowl and place in the microwave on medium for 30 seconds.
  6. Add the zest, ginger, gin, almond meal and icing sugar and using a hand whisk beat until well combined.
  7. Peel the baking paper off the cooled sponge cake.
  8. Line a 20cm x 20cm cake tin with 2 layers of plastic wrap, keeping it in place with oil spray.
  9. Cut the sponge in half to make 2 x 20x20cm sponge pieces.
  10. Place one piece in the base of the tin, cutting slightly to fit if need be.
  11. Pour the ice-cream mix into the tin on top of the base until almost to the top.
  12. 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.
  13. To serve, place the bottom of the tin into hot water for 5 seconds, and pull the plastic wrap until the cake is out.
  14. Invert the cake onto a plate and remove the plastic wrap.
  15. 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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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Frozen Ginger Gin and Citrus Cake recipe

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Fig and Grape Syrup Cake

Posted on Posted in Cakes .

Fig and Grape Syrup Cake

Fig and Grape Syrup Cake recipe

 

To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.

This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!

Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.

This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.

 

Ingredients:

Cake:

  • 225ml sherry
  • 200g brown sugar
  • 130g butter
  • 1 orange
  • 1 lemon
  • 340g grapes
  • 225g plain flour
  • 1 tsn baking powder

Syrup:

  • 40g dried fig
  • 80g sugar
  • 2 tbsn honey
  • ½ tsn ground ginger

 

Method:

  1. Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
  2. Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
  3. Remove Sherry off the heat and set aside.
  4. With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
  5. Using a food processor blitz 160g grapes until liquefied.
  6. Add the blitzed grape mix to the sherry and then add to the butter mix.
  7. Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
  8. Spoon the batter into the cake tin, using the back of the spoon flatten.
  9. Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
  10. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  11. To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
  12. Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
  13. Once done remove off the heat and pass through a sieve to remove fig pieces.
  14. Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
  15. Leave the cake in the tin to cool then serve with fig pieces scattered on top.

 

Notes:

  • 40g dried fig is around 2 dried figs.
  • If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.

 

Fig and Grape Syrup Cake recipe

Ingredients

Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Citrus Dark Chocolate and Ricotta Cannoli’s

Posted on Posted in Italy, Traditional .

Citrus, Dark Chocolate and Ricotta Cannoli’s

 

I have actually made these Cannoli’s on quite a few occasions and in variations each time.

In this recipe I have tweaked to provide you with what I think the best variation (and the easiest as I cheat a little). I’ve made this before with alcohol, pistachios, candied fruit peel, glace cherries, you name it!

I have also made these from scratch (the cannoli shells that is) and to be honest they take a very long time while being fiddly and messy. As I have an Italian grocer down the road buying a pack of 12 shells for $5 is so much more easier.

Cannoli’s are a traditional Italian dessert consisting of fried pastry filled with a cheese filling (usually ricotta or mascarpone). Variations of the filling are also common with cream or custard being piped in the shells.

Also stay tuned on this post, in a few weeks time you will see how I experiment with this recipe to produce a delightful and to die for sweet treat alternative using the fillings.

 

Ingredients:

  • 300g fresh ricotta
  • ¾ cup of icing sugar
  • Finally grated rind on 1 orange
  • Finally grated rind of I lemon
  • 100g dark chocolate grated

 

Method:

  1. Mix together all ingredients until smooth.
  2. Spoon into a piping bag with a star nozzle (Witlon tip size up to you).
  3. Pipe the filling into the shells generously starting from one end to the other.
  4. And it’s as simple as that.

 

Notes:

  • This will fill easily 12 medium size shells or 18 small shells.
  • This filling is actually really good as a filling in the middle and on top of a chocolate cake or sponge cake to give a basic cake a twist of variation.
  • The filling can also be piped into profiteroles as a change up from cream or custard (I shared my profiterole recipe in January).

 

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