Sweet Tooth Experiments

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Cauliflower Chocolate and Coconut Cake

Posted on Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

Cauliflower Chocolate and Coconut Cake

Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.

You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.

Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.

To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.

This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.

Cauliflower Chocolate and Coconut Cake

Cauliflower Chocolate and Coconut Cake

 

Ingredients:

Cake:

  • 350g cauliflower
  • 100ml plain yoghurt
  • 100g coconut oil
  • 180g brown sugar
  • 2 eggs
  • 250g self-raising flour
  • 80g cocoa powder
  • 1/8 tsn salt
  • 1 tsn lemon juice
  • 180ml coconut cream

Frosting:

  • 40g cocoa powder
  • 50g coconut oil
  • 140g dates
  • 70ml water
  • Pinch salt

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
  3. Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
  4. Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
  5. Add the eggs one at a time, beating in between each addition.
  6. In a separate bowl sieve the flour, cocoa and salt, stir to combine.
  7. Place the cauliflower into a food processor and blitz until almost pureed.
  8. Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
  9. Fold all ingredients until just combine.
  10. Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  11. Place the cake on a cooling rack until completely cooled.
  12. Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
  13. Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
  14. Cut the cake horizontally into 2 layers.
  15. Place a cake layer on a plate and top with half the frosting.
  16. Top the frosting with the second cake layer, then top with the remaining frosting.
  17. Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Cauliflower Chocolate and Coconut Cake recipe

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Cauliflower Chocolate and Coconut Cake

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Carrot Pineapple and Coconut Cakes

Posted on Posted in Cakes .

Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Natural Rice Almond and Coconut Muffins

Posted on Posted in Muffins .

Natural Rice Almond and Coconut Muffins

Rice Almond and Coconut Muffin recipe

Gluten free, process-free, butter-free and natural sugar…sound too good to be true? OR too good to taste delicious? Think again.

Processed flour is not even missed in this recipe as the almond meal and rice flour produce just as good a result.

The honey and dates provide a scrumptious sweetness, while the yoghurt adds some lovely creaminess.

Add to the flavour coconut with a pinch of cinnamon and vanilla and you have yourself a moreish, nutritiously healthy, satisfying, tasty treat that can be eaten anytime throughout the day.

 

Ingredients:

  • 130g rice flour
  • 90g almond meal
  • 35g desiccated coconut
  • 1 + ½ tsn baking powder
  • ½ tsn ground cinnamon
  • 30g brown sugar
  • ¼ tsn salt
  • 70g dried dates
  • 200ml vanilla yoghurt
  • 50g coconut oil
  • 40g honey
  • ½ tsn vanilla essence
  • 2 eggs
  • 40g dark chocolate

 

Method:

  1. Pre-heat the oven to 200c degrees and spray a medium sized (12-capacity) muffin tin with oil spray.
  2. Place the rice flour, almond meal, coconut, baking powder, cinnamon, sugar and salt into a bowl and stir until well combined.
  3. Make a well in the center of the mix.
  4. Place the dates, yoghurt, coconut oil, honey and vanilla in a food processor and blitz until the dates are pureed through the mix.
  5. Add the eggs and blitz for 1 minute.
  6. Pour the blitzed mix into the dry mix. Fold until all ingredients are just combined.
  7. Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a skewer inserted into the center comes out clean.
  8. Place the muffins on a cooling tray to cool completely.
  9. Meanwhile place the chocolate in a sealable plastic bag then in the microwave on medium heat until the chocolate just starts to melt.
  10. Cut the tip off the corner of the bag and squeeze chocolate over the muffins in a zig zag pattern.
  11. Allow to set then enjoy!

 

 

Rice Almond and Coconut Muffin recipe
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Rice Almond and Coconut Muffin recipe
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Rice Almond and Coconut Muffin recipe
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Weet-Bix Anzac Slice with Peanut Banana Frosting

Posted on Posted in Slice .

Weet-Bix Anzac Slice with Peanut Banana Frosting

Weet-Bix Anzac Slice with Peanut Banana Frosting

You may have noticed that baking with cereal tends to feature on my blog every few months, where oats, rice bubbles even quinoa flakes tend to be my favourite grains/ingredients.

I decided that I wanted to branch out and challenge myself in this space by baking with cereals that I very rarely (if at all) eat myself.

Not only would I incorporate the cereal in the recipe, I would feature it as the core ingredient in the bakes foundation.

Sooo…I went shopping, pursuing the cereal isle and landed on milo cereal, nutri-grain and weet-bix. 3 very Aussie themed products.

To stay in the ‘Aussie’ territory I decided that using an Aussie flavour combo would be fitting for the experiments, so I mimicked the based flavour combo of Anzac biscuits and created 3 cereal slices.

After making the 3 slice unsurprisingly it was the weet-bix one that was best not just because the texture of crumbled weet-bix worked well in the bake but also as the flavour worked great with the golden syrup, brown sugar and coconut (let’s just say the other 2 weren’t great in either of these areas).

The slice did desperately need an icing though, as it was quite dense and although tasty was missing that wow factor, thus a delicious icing would offset and complement the slice perfectly. A few experimental icings later and I had the perfect icing that perked up the slice and gave it a bit more bunch.

What I decided on? Initially I experimented with peanut butter and then banana as they worked well with the slice flavours so I made up an icing for each, in which I like both and felt they both worked so I combine them together and walla the Weet-Bix Anzac Slice with Peanut and Banana Frosting was born.

Ingredients:

Cake:

  • 250g butter
  • 300g brown sugar
  • 100ml golden syrup
  • 140g plain flour
  • 160g self raising flour
  • 70g desiccated coconut, toasted
  • 8 Weet-Bix (140g)
  • 2 eggs

Icing:

  • 150g butter
  • 35g icing sugar
  • 40g peanut butter
  • 45g banana flesh

 

Method:

  1. Pre heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. Place the butter, sugar and golden syrup into a saucepan and stir on a medium heat until the mix is well combine and boils. Leave aside for 5 minutes to cool.
  3. Add the coconut into a bowl as well as the sifted flours.
  4. Using your hands crush the Weet-Bix into small pieces and stir into the flour mix.
  5. Pour the cooled butter mix into the flour mix and stir until combine.
  6. Beat the eggs in a small bowl with a fork and pour egg mix into the flour mix.
  7. Stir the mix until the egg is well combine then pour the batter into the prepared cake tin.
  8. Flatten the top of the slice with the back of a spoon and place the cake tin in the oven for 20 minutes or until a skewer inserted into the center just comes out only just clean.
  9. Place the slice on a cooling rack until cold.
  10. Meanwhile make the icing by whisking the butter and icing sugar for 5 minutes or until fluffy and pale.
  11. Place the banana in a food processor and blitz until pureed.
  12. Add the pureed banana and peanut butter to the butter mix and whisk with electric beaters until well combine.
  13. Top the slice with the icing and cut into pieces. Enjoy!

 

Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting

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Coconut Peanut and Chocolate Tofu Cheesecake

Posted on Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake

Coconut Peanut and Chocolate Tofu Cheesecake recipe
Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has.

And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires.

Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying.

To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!

Coconut Peanut and Chocolate Tofu Cheesecake recipe

Ingredients:

Icing:

  • 125g peanuts
  • 100ml coconut cream
  • 60ml honey

Base:

  • 2 tsn coconut oil
  • ¼ tsn salt
  • 90g desiccated coconut
  • 20g dried dates
  • 15g cocoa powder
  • 30ml honey

Filling:

  • 250g firm tofu
  • 220g ricotta cheese
  • 220g brown sugar
  • 70g cocoa powder
  • 2 egg whites
  • 1 tsn vanilla essence
  • 5 tsn coconut oil
  • 100g peanut butter
  • 1 tsn coffee graduals
  • ½ tsn ground cinnamon

 

Method:

  1. Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
  2. Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  3. Toast the coconut by placing in a fry pan on the cooktop on high heat.
  4. Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
  5. Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
  6. Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
  7. To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
  8. Pour the filling mix into the cake tin over the base.
  9. Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
  10. Move the cake to a cooling rack until cold to touch.
  11. Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
  12. Blitz the icing mix for 5 minutes, scraping down the sides every minute.
  13. To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
  14. Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.

 

Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.

 

Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Mixed Bag Truffles

Posted on Posted in Truffles .

Mixed Bag Truffles

Mixed Bag Truffles recipe

I do love a good chocolate truffle and after eating some the other day I thought that the truffle base ingredients of chocolate and cream leave open a massive opportunity to play with different flavor combos into the plain chocolate mix.

As truffles are super easy to make and the variety of flavor combos and alternative ingredients to use are endless I went experimenting craziness.

Jelly crystals, oils, essences, lollies, candy, zest, dried fruit, jams, purees, cordial, spreads…basically anything I could think of that would add a unique flavor I tried and tested in a standard truffle recipe.

Out of the many many truffle recipes I made up, 3 were significant standouts. These being Peppermint, Mandarin and Pineapple Coconut flavors.

My easy, quick and super tasty recipes below 🙂

Mixed Bag Truffles recipe

 

Ingredients:

Peppermint Truffles:

  • 1/8 tsn peppermint oil
  • 30ml thickened cream
  • 125g white chocolate

Mandarin Truffles:

  • ½ tsn mandarin zest
  • 30ml thickened cream
  • 125g white chocolate

Tic-Tac Truffles:

  • 34g Tic-tac’s (pineapple coconut flavor)
  • 40ml thickened cream
  • 90g white chocolate

Extra:

  • 35g desiccated coconut
  • 35g orange sprinkles
  • 35g green sprinkles

 

Method:

  1. To make the peppermint truffles place the ingredients into a bowl and heat on medium in the microwave for 90 seconds or until the cream just starts to steam.
  2. Allow mix to sit for 2 minutes then stir until well combined and smooth, place in the fridge to set for 3 hours.
  3. To make the mandarin truffles zest a whole mandarin until you get ½ tsn in volume.
  4. Add the mandarin zest, cream and chocolate into a bowl and heat on medium in the microwave for 90 seconds or until the cream just starts to steam.
  5. Allow mix to sit for 2 minutes then stir until well combined and smooth, place in the fridge to set for 3 hours.
  6. To make the tic-tac truffles, place the box of tic-tacs into a saucepan on medium heat with the cream and using the back of a metal spoon squash and breakup the tic-tacs into the cream.
  7. Stir the tic-tac mix until all the tic-tacs have disintegrated and combine with the cream.
  8. Add the chocolate and stir until the mix is smooth and well combine.
  9. Place the mix into a small bowl and into the fridge for 3 hours to set.
  10. Meanwhile place the desiccated coconut into a bowl, the orange sprinkles into a 2nd bowl and the green sprinkles into a 3rd bowl.
  11. Once the mixes are firm scoop out a 15g piece of peppermint mix, rolling in your palms to create the truffle ball.
  12. Place the truffle ball in the green sprinkle bowl and shake the bowl to coat the ball in sprinkles completely. Place onto a clean plate.
  13. Continue with all the peppermint truffle mix and sprinkles.
  14. Scoop out a 15g piece of the mandarin mix rolling in your palms to create a truffle ball.
  15. Place the truffle ball in the orange sprinkle bowl and shake the bowl to coat the ball in sprinkles completely. Place onto a clean plate.
  16. Continue with all the mandarin truffle mix and sprinkles.
  17. Lastly, scoop out a 15g piece of the tic-tac mix rolling in your palms to create a truffle ball.
  18. Place the truffle ball in the coconut bowl and shake the bowl to coat the ball in coconut completely. Place onto a clean plate.
  19. Continue with all tic-tac truffle mix and coconut.
  20. Place the plates in the fridge until ready to serve by arranging neatly on a plate or as desired. Enjoy!

 

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NOTE: If you don’t have green sprinkles you can blitz icing sugar and green food coloring in a food processor and roll the balls into the mix.

Mixed Bag Truffles recipe

 

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Sticky Coconut Malibu Lime Mini cakes

Posted on Posted in Cakes .

Sticky Coconut Malibu Lime Mini 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:

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

 

 

Sticky Coconut Malibu Lime Mini cakes
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Sticky Coconut Malibu Lime Mini cakes
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Ricotta doughnuts with orange syrup recipe
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Sticky Coconut Malibu Lime Mini cakes
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Rum Coconut and Raspberry Cake

Posted on Posted in Cakes .

Rum Coconut and Raspberry cake

Rum Coconut and Raspberry Cake Recipe
Turning the cocktail ‘raspberry mojito’ into a decadent cake, this recipe clearly derived from another night out’s inspiration.

The taste and contents of this cake is exactly that, white rum, raspberry jam and lots and lots of coconut (4 types in fact).

A pretty simple and straight forward coconut cake spiked with rum and sweetened with raspberry it’s no surprise this cake hits the spot for coconut fans.

Rum Coconut and Raspberry Cake Recipe

 

Ingredients:

Batter:

  • 40g desiccated coconut
  • 210ml coconut milk
  • 130ml rum
  • 190g butter
  • 235g sugar
  • 1 +1/2 tsn coconut essence
  • 2 eggs
  • 280g self rasing flour

Extra:

  • 250g raspberry jam
  • 250ml cream
  • 25g icing sugar
  • 100g flaked coconut

 

Method:

  1. Pre-heat the oven to 160c degrees and line 2 x 25cm cake tins with baking paper.
  2. Place the coconut, milk and rum in a bowl, stir and leave aside for 1 hour.
  3. With electric beaters beat the butter and sugar until the mix is light and fluffy.
  4. Add the essence and beat for 1 minute.
  5. Add the eggs one at a time, beating in between each addition.
  6. Sift in the flour and add the rum mix, stir well.
  7. Using a spatula lightly mix the rum mix into the egg mix until well combined.
  8. Pour into the cake tins evenly and bake for 1 hour or until a skewer inserted into the center of the cakes comes out clean.
  9. Leave the cakes aside to cool on a cooling rack until cold.
  10. Cut the cakes both into 2 even layers horizontally.
  11. Whip the cream and the icing sugar with electric beaters until peaks form.
  12. Place one cake layer on a plate spread 1/2 of the jam, add the second layer, spread with 1/3rd cream mix, add a third layer and spread the remaining jam.
  13. Top with the last layer and spread the remaining cream on the top and sides of the cake evenly.
  14. Coat with the extra flaked coconut on the sides and top of the cake and enjoy.

 

Rum Coconut and Raspberry Cake Recipe

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Spiked Oat Peanut and Chocolate Cookies

Posted on Posted in Biscuits .

Spiked Oat Peanut and Chocolate Cookies

Spiked Oat Peanut and Chocolate Cookies recipe

These cookies came from me experimenting with cookie ‘sandwich’ biscuit recipes. I made a few patches of a range of varying flavor combinations where to list a few includes;  peanut butter, almond, coconut, lime, butterscotch, caramel, Kahlua, chocolate…and the list goes on. The aim of making all the variations was to (a) have fun playing around with flavor pairings, but ultimately (b) I wanted to make up an epic recipe for a friends birthday to take to her gathering.

The best mix was peanut butter, chocolate and coconut with the addition of Kahlua to enhance and amplify the chocolate flavor, in which that it did!

This recipe you can say is not as out there as others I have made, BUT these cookies are pretty darn amazingly tasty.

 

Ingredients:

Biscuit:

  • 160g butter
  • 160g sugar
  • 90g peanut butter
  • 45ml Kahlua
  • 150g plain flour
  • 65g desiccated coconut
  • 1/8 tsn salt
  • 105g Oat bran

Filling:

  • 300g dark chocolate
  • 30ml cream
  • 90g peanut butter

Extra:

  • 60g desiccated coconut

 

Method:

  1. Preheat the oven to 160c degrees and line a 30 x 30cm baking tray with baking paper.
  2. Using electric beaters whisk the soft butter and sugar until creamy.
  3. Add the peanut butter and Kahlua and beat until well combined.
  4. Sift in the flour and add in the coconut, oats and salt. Stir to combine.
  5. Wet hands and roll mix into 15g balls, placing on the tray with 5cm between each ball.
  6. Once all balls are done use the back of a spoon to slightly flatten.
  7. Bake in the oven for 12-14 minutes then place on a cooling rack until cooled.
  8. Meanwhile, to make the filling place the chocolate with the cream in a bowl and microwave in 30 second intervals stirring in between until melted and smooth.
  9. Set the chocolate aside in the fridge for 30 mins of until the chocolate is at a spreadable consistency (similar to peanut butter)
  10. Spread each cooled biscuit on the baked side down with the chocolate mix.
  11. On half the biscuits drop a small amount of peanut butter into the center of the biscuit on top of the ganache.
  12. Sandwich the biscuits together.
  13. Roll each of the biscuits on their side into the extra desiccated coconut and roll to cover all the chocolate filling until all biscuits are done.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 2

Spiked Oat Peanut and Chocolate Cookies recipe

Step 4

Spiked Oat Peanut and Chocolate Cookies recipe

Step 6

Spiked Oat Peanut and Chocolate Cookies recipe

Step 7

Spiked Oat Peanut and Chocolate Cookies recipe

Step 8

Spiked Oat Peanut and Chocolate Cookies recipe

Step 13

 

 

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Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

  • 4 eggwhites
  • 160g sugar
  • 1 + ½ tsn coconut essence
  • 180g flour
  • 2 tsn lime zest

Ice-Cream:

  • 2 avocados (300g)
  • 1 tbsn lime juice
  • 240g sweetened condensed milk
  • 90g coconut milk
  • 1 tsn coconut essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
  2. Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
  3. Pour the mix into the tin and Bake for 10 minutes.
  4. Invert onto a cooling rack and leady aside until cooled.
  5. Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
  6. Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm  pieces.
  7. Trim the first cake piece to fit snug into the base of the cake tin and place in.
  8. Spoon the ice-cream mix ontop of the cake layer.
  9. Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
  10. Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
  11. Top with some dusted icing sugar and serve.

 

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 3
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 4
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 5
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 7
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

Step 8

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 9
Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

Step 10

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
Step 11

 

 

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