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Tag Archives: cloves

Baklava Cake

Posted on July 22, 2017 Posted in Cakes .

Baklava Cake

Baklava Cake Recipe

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

Thus here is my Baklava Cake recipe.

 

Ingredients:

Cake:

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

Syrup:

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

Filling:

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

Filo Layers:

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

 

Method:

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

 

Baklava Cake recipe

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Baklava Cake recipe

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Baklava Cake Recipe

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Baklava Cake Recipe

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Baklava Cake Recipe
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Baklava Cake Recipe

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Baklava Cake Recipe

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Baklava Cake Recipe

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Baklava Cake Recipe

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Tags: almonds, Baklava, Baklava Cake, cinnamon, cloves, nuts, pistachios .

Low Fat Spiced Chocolate Ricotta Mousse

Posted on October 8, 2016 Posted in Mousse .

Low Fat Spiced Chocolate Ricotta Mousse recipe

This is the most delectable and satisfying chocolate mousse you will eat. Replacing thickened cream with low fat ricotta cheese makes this dessert creamy, tasty and a lot less fattening.

Adding in the spices and coffee give the chocolate more body and flavor layers. This mousse can be made super quickly and is super easy.

Never again will I make chocolate mousse with cream!

Ingredients:

  • 230g low fat ricotta
  • 180g dark 70% chocolate
  • 2 eggs
  • 40g icing sugar
  • 1/2 tsn cinnamon
  • 1/2 tsn ground fennel
  • 1/2 tsn ground cloves
  • 1/2 tsn ground cardamom
  • 1 tsn coffee granules
  • Pinch salt and pepper

 

Method:

  1. Place the chocolate in a bowl and microwave on medium for 1 minute bursts, until almost all melted.
  2. Stir chocolate until smooth and silky, leave aside.
  3. Place the ricotta, egg yolks, sugar, spices, coffee, salt and pepper into a food processor and blitz until well combine and smooth.
  4. In a separate bowl beat the egg whites with electric beaters until peaks form.
  5. While the food processor is running pour in all the chocolate until well combined.
  6. Add the chocolate mix to the egg whites and fold the mixes together until just combine and smooth.
  7. Pour the mix into 4 dessert glasses and place in the fridge for 1 hour to set.
  8. Decorate with a dust of icing sugar and cocoa powder and enjoy.

 

Blackberry and Lemon Quadruple Trifle recipe

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Ricotta Chocolate Hazelnut Cake recipe

Step 4

Vegan Black Bean and Chocolate Cake with Avocado Frosting

Step 5

Low Fat Spiced Chocolate Ricotta Mousse recipe

Step 7

Low Fat Spiced Chocolate Ricotta Mousse recipe

 

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Tags: cardomom, chocolate, cinnamon, cloves, coffee, fennel, Low Fat Spiced Chocolate Ricotta Mousse, pepper, ricotta cheese .

Pumpkin Vanilla and Cinnamon Scrolls

Posted on April 18, 2016 Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Pumpkin Vanilla and Cinnamon Scrolls recipe

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

  • 60ml warm milk
  • 7g yeast
  • 45g sugar
  • 2 eggs
  • 160g pumpkin puree
  • 475g plain bread flour
  • ¼ tsn salt
  • 100g butter

Filling:

  • 100g butter
  • 45g brown sugar
  • 1 tbsn cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground cloves
  • 40g honey
  • 1 tbsn corn starch
  • 145g pecans

Icing:

  • 2 cups icing sugar
  • 40g corn syrup
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn ground cinnamon
  • 40g butter
  • 40ml milk

Extra:

  • 20g butter

 

Method:

  1. Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
  2. Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
  3. Place the pumpkin in a food processor and blitz until pureed.
  4. Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
  5. Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
  6. Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
  7. Once dough is done flour a surface and knead the dough for 3 minutes.
  8. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
  9. Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
  10. Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
  11. Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
  12. Once dough is ready flour the surface again and place the dough on the surface.
  13. Using a rolling pin roll the dough out to 30cm x 40cm.
  14. Spoon the nut mix over the dough evenly until almost reaching the edges.
  15. Roll up the dough from the longer sides to resemble a long log.
  16. Cut off the 2 ends of the log to make the ends straight.
  17. Cut the log into 12 equal rolls and place cut side up onto the tray.
  18. Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
  19. Once proved melt the extra butter and brush onto the top of each roll.
  20. Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
  21. Remove from the oven and leave aside to cool slightly (around 10 mins).
  22. Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
  23. Using a hand whisk beat until well combined.
  24. Drizzle icing over the scrolls and serve.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Tags: cinnamon, cloves, ginger, Pumpkin, Pumpkin Vanilla and Cinnamon Scrolls, vanilla .

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