Sweet Tooth Experiments

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Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Posted on Posted in Cupcakes .

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

After being given a big jar of jolly ranchers I decided to make a sweet treat with some of the flavours.

The idea was to make fudge with the grape flavoured candy. Following a basic fudged recipe as the base, I didn’t modify the volume of condensed milk enough and ended up with a almost playdough like outcome….

Off the back of this I altered the volume of liquid to candy ratio as well as changed up the flavour to a more unusual taste. While the recipe seemed to work in terms of texture and taste the fudge just seemed a bit boring and not really worth the effort vs. just eating a jolly rancher.

I really did love the taste of the green apple flavour rancher, particularly as apple flavour is so hard to hero (generally it’s overpowered by other flavours).

That took me back to the bake drawing board, where I took inspiration from my last experimental bake and made cupcakes. To change things up a little I opted for lemon in the frosting for a complimentary flavour combo and used jelly crystals for an additional flavour boost.

I must say, the cupcakes are moreish but the frosting is absolutely the star – just superb.

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Ingredients:

Cake:

  • 90g buttermilk
  • 90ml oil
  • 150g Apple Jolly Rancher candy
  • 1 tsn vanilla essence
  • 125g self raising flour
  • 75g sugar
  • 75g jelly
  • 1/4 tsn salt
  • 2 eggs

Frosting:

  • 20ml milk
  • 40g lemon jolly rancher candy
  • 125g butter
  • 40g icing sugar
  • 25g apple flavoured jelly crystals

 

Method:

  1. Place the unwrapped candy and buttermilk in a bowl and microwave until bubbling.
  2. Stir for 1 minute, microwave until bubbling, stir etc continue until the candy have dissolved.
  3. Pre-heat the oven to 180c degrees and line a medium 8-capacity cupcake tin with patty pans.
  4.  In a bowl, pour the flour, sugar, jelly crystals and salt, stir to combine.
  5. Place the candy milk mix along with the oil and vanilla in a bowl and whisk until combined.
  6. Pour the buttermilk mix into the bowl with the flour along with the eggs.
  7. Beat on slow with electric beaters until just combine.
  8. Spoon the mix into the 8 cupcake patties in the prepared cupcake tray.
  9. Bake in the oven for 16 minutes or until a skewer inserted in the middle comes out clean.
  10. Place the cupcakes on a rack to cool.
  11. Meanwhile, make the frosting by placing the unwrapped lemon candy and milk in a bowl and microwave until bubbling stir etc continue until the candy have dissolved.
  12. Stir for 1 minute, microwave until bubbling, stir, etc, continue until the candy have dissolved.
  13. Soften the butter in a bowl by microwaving until just soft.
  14. Place all the ingredients in a bowl and using electric beaters whisk until the frosting is light and fluffy.
  15. Please in the fridge until set.
  16. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
  17. Enjoy!

 

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Melon Lemon and Cherry Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Melon Lemon and Cherry Ice-Cream recipe

This recipe came about off the back of a cocktail and an impulse buy, A Midori and Cherry cocktail and a random melon essence purchase with no recipe to use it in.

The cocktail was super delicious but needed an acidic kick and the melon flavour of the liquor got me thinking of making a recipe with the essence I had brought.

Sometimes my recipes are as random as that.

I replaced the Midori with the essence and added lemon to balance the flavours (the sweetness without acid in the cocktail was quite overwhelming). As quite a bit of lemon was needed the recipe had to allow for a high yield of liquid, in which my head went straight to jelly, custard, ice-cream…etc. After playing around with some recipes the ice-cream was a solid winner. Super creamy, easy to make and so tasty with a lovely floral zest.

Melon Lemon and Cherry Ice-Cream recipe

 

Ingredients:

  • 120g caster sugar
  • 80ml lemon juice
  • 2 eggs
  • 2 egg yolks
  • 1 + ½ tsn lemon zest
  • 1 + ½ tsn melon essence
  • 70g cherries, seeded
  • 250g cream

 

Method:

  1. Place half the sugar (60g) and the lemon juice into a saucepan on low/medium, stirring until the mix comes to a syrup thickness consistency. Leave aside to cool.
  2. Place the eggs, yolks and remaining 60g sugar into a heat proof bowl over a saucepan of simmering water.
  3. Whisk the egg mix with a hand held whisk until the mix becomes frothy, remove off the heat.
  4. Using electric beaters whisk the egg mix along with the lemon zest and the melon essence until the mix is thick and creamy.
  5. Add the cooled syrup to the egg mix and beat through until well combine.
  6. Dice the cherries into small bite sized pieces.
  7. In a separate bowl whisk the cream with electric beaters until peaks form.
  8. Fold the cream and cherries through the egg mix until combine.
  9. Pour the mix into a 10cm x 10cm container and place in the freezer for 4 hours or overnight.
  10. Use an ice-cream scoop to serve and enjoy!

 

Melon Lemon and Cherry Ice-Cream recipe

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Pandan Lemon Vanilla and Coconut Cake

Posted on 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.
Pandan Lemon Vanilla and Coconut Cake

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Avocado Strawberry Lemon Cake

Posted on Posted in Cakes .

Avocado Strawberry Lemon Cake

Avocado Strawberry Lemon Cake

In a previous bake I loved the Avo, strawberry and lemon pairing but not the texture the avocado was doing to the cake…a chewy cake is not ideal! That’s what I found on first attempt of making this cake, but I continued to experiment with an Avo Strawberry and Lemon cake as the flavours were so delightful and tasty. Adding in some butter and downweighing the avo quantity slightly was the solution to getting this cake recipe to perfection.

Delicious filling, addictively scrumptious frosting and now a sturdy and delectable base, this recipe ticks all the boxes.

Ingredients:

Cake:

  • 180g caster sugar
  • 180g avocado,
  • 60g butter, softened
  • ½ tsn strawberry essence
  • ½ tsn lemon zest
  • 3 eggs
  • 285g strawberry jam
  • 270g self raising flour

Filling:

  • 90g avocado
  • 90g strawberry jam
  • 30g custard powder

Frosting:

  • 90g strawberry jam
  • 90g butter, softened
  • 150g icing sugar
  • 90g strawberry jam
  • 30g custard powder
  • ½ lemon zest
  • 3 drops pink food colouring

 

Method:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter, sugar, avocado, essence and zest 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 combined.
  6. Pour the mix into the prepared cake tin and bake in the oven for 40 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 filling by beating the ingredients together for 3 minutes.
  9. Next, make the frosting by beating all the ingredients together with electric beaters for 5 minutes until light and fluffy.
  10. Cut the top of the cake horizontally to even the surface (if needed) then cut the cake in half horizontally.
  11. Spread the filling between the 2 cake layers.
  12. Spread a light layer of frosting on the sides of the cake and the remaining on the top – enjoy!

 

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St Clements Fudge

Posted on Posted in Fudge .

St Clements Fudge

German Spice Biscuit recipe

Oranges and Lemon’s say the bell’s of St. Clemens….This sweet treat may be named after a nursery rhyme but the favours are a heavenly match.

A twist on the usual dark chocolate fudge, this white chocolate, lemon and orange fudge is a super easy refreshing change to the stock-standard.

Ingredients:

  • 300g condensed milk
  • 1 cup sugar
  • 130g butter
  • 2 tsn lemon zest
  • 2 tsn orange zest
  • 200g white chocolate, 200g extra

 

Method:

  1. Line a slice tin with baking paper.
  2. Zest the fruit.
  3. Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
  4. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan cleanly.
  5. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  6. Spoon mix into the tin and leave aside to cool.
  7. Once cooled place the tin in the fridge for 1 hour to firm.
  8. Using a spoon scoop the mix into 15g sized balls, rolling in between your hands for the circle shape.
  9. Place the balls onto a plate and into the freezer for 20 minutes.
  10. Place water in a small saucepan on high on the stove until boiling, turn heat to low.
  11. Place remaining chocolate into a heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the boiling water.
  12. Use a wooden spoon to stir the chocolate until it’s melted and then remove it from the heat.
  13. Take the balls out of the freezer and dip each ball into the melted chocolate using a fork to lower and place them onto a lined tray.
  14. Next place the tray back in the freezer for 30 mins or until the chocolate has set.
  15. Enjoy!

 

St Clements Fudge recipe

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Apple Aniseed and Lemon Doughnuts

Posted on Posted in Doughnuts .

Apple Lemon and Aniseed Doughnuts

Apple Lemon and Aniseed Doughnuts recipe

There are so many doughnut recipes in the world that vary in base ingredients as well as methods, shapes, sizes, flavours and filling types (if any). On top of this many counties have their own traditional doughnuts; the Dutch with (oliebollen), Mexico (churros), Middle East (awwami), France (beignet) and the list could go on and on.

Then there is the use of different core ingredients such as flour, potato, semolina, apple, ricotta, rice, cream cheese, milk powder just to name a few.

Then there is yeast or no yeast, dry or soaked, iced or filled, round or ring shaped….there must be thousands of varies all special to someone in the world.

As this is such an interesting sweet treat I decided to have a day of experimenting with traditional and new age (injection filled doughnuts), different key ingredients for ultimate fluffiness and interesting flavour combos to stay true to my passion of unusual but amazing tasting flavour pairings.

It will take me a long long long time to list all the experiments, suffice to say this recipe I’m posting is fluffier than a pancake and delicious in taste – you won’t stop at one! Though you do need to be an aniseed/star anise/fennel/licorice fan as I heavily feature aniseed for something delicious and different.

 

Ingredients:

Batter:

  • 250ml milk
  • 100g sugar
  • 2 tsn yeast
  • 1 apple (130g)
  • 250g plain flour
  • 250g self raising flour
  • 1 tbsn ground aniseed
  • ½ tsn aniseed essence
  • ¼ tsn salt
  • 80g butter, at room temperature
  • 3 eggs
  • 1 lemon

Extra:

  • Oil for frying
  • 100ml ouzo liquor
  • 100g sugar

 

Method:

  1. Warm the milk to a luke warm temperature.
  2. Add 15g sugar and the yeast to the milk and stir. Set mix aside in a warm place for 10 minutes to bubble and activate.
  3. Meanwhile, peel the apple and grate it (a 130g apple will produce 110g grated apple), place into a bowl.
  4. Add the flours in a bowl along with the ground aniseed, aniseed essence, salt, butter, eggs and 1 small lemons zest.
  5. Place the flour mix bowl into an electric mixer with a paddle attachment and beat on medium until well combined.
  6. Next pour the milk into the flour mix slowly in a stream, beating for 5 minutes.
  7. Cover the bowl with plastic wrap and set aside somewhere warm for 90 minutes to rise.
  8. Place paper towel sheets onto a large plate for later use.
  9. Place the 100g extra sugar into a shallow bowl.
  10. Pour the oil into a saucepan and heat on medium on a stove top until 175c degrees is hit.
  11. Oil 2 tbsn’s (to stop the batter sticking to the spoon) and spoon a large tbsn of batter into the frying oil, using the other spoon to scoop the mix into the saucepan.
  12. Cook the doughnuts for 3-4 minutes until golden brown and crispy on the outside.
  13. Using tongs remove the doughnuts from the oil and place on the paper towel to absorb excess oil.
  14. Following, using a pastry brush add the ouzo to a doughnuts on both sides.
  15. Place the doughnuts into the sugar, ensuring even coating.
  16. Repeat ouzo and sugar steps until all doughnuts are done.
  17. Place doughnuts on a plate and enjoy!

 

PN: If you don’t have aniseed essence you can replace with an extra tbsn of ground aniseed. Ouzo can be replaced with Black Sambuca or any other aniseed/licorice flavoured liquor.

 

Apple Lemon and Aniseed Doughnuts recipe

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Lemon and Lavender Apple Balls

Posted on Posted in Truffles .

Lemon and Lavender Apple Balls

Lemon and Lavender Apple Balls recipe

This bake session was originally planned to experiment with salt and pepper apple crumble spiced oat balls that went through quite a number of iterations before I landed on the flavour combo of lavender, lemon and apple. This flavour mix was so tasty with the lemon and lavender flavours balanced to perfection. The texture though was not ideal and the flavour could have been stronger.

I had grated apples into the mix which took a lot of oats to absorb and dulled the flavours down a little too much.

So I attempted this same recipe again, this time squeezing the apple juice from the apple flesh and ‘bingo’ a significant reduction in the oats and biscuits allowed the flavour strength I was looking for.

These balls are delicious, super easy and take minutes to make with no oven required!

Lemon and Lavender Apple Balls recipe

 

Ingredients:

  • 400g malt biscuits
  • 10g icing sugar
  • 1 tsn ground lavender
  • 1 tsn lemon zest
  • 40g toasted oats
  • 1 tsn psyllium husk powder
  • 4 apples (130g each)

Coating:

  • 10g brown sugar
  • 20g toasted oats
  • 10g walnuts
  • 1/8th tsn ground lavender

 

Method:

  1. Peel the 4 apples with a vegetable peeler.
  2. Grate the apples into a bowl.
  3. Squeeze out the apple juice with both hands into a glass to drink later (yum)!
  4. You should have 140g of squeezed apple flesh in total, place into a food processor.
  5. Add the biscuits broken into pieces, the sugar, lavender, lemon zest, oats and psyllium husk into the food processor.
  6. Pulse the mix until the large lumps have subsided, give it a little stir, then blitz again until well combine and smooth.
  7. Knead the mix ( on a lightly floured surface if the mix is too sticky) on a bench to ensure no lumps then set mix aside in the fridge for 15 mins.
  8. Meanwhile, make the coating by placing the sugar, oats, walnuts and lavender into the food processor until the mix resembles salt grains in size.
  9. Place the mix into a shallow dish.
  10. Roll the apple mix into balls of 25g each then roll each ball into the coating mix until well covered.
  11. Place coated balls onto a plate and continue the process until all apple ball mix is used.
  12. Place the plate in the fridge for 30 minutes minimum to fully set.
  13. Enjoy!

 

 

Lemon and Lavender Apple Balls recipe

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Pretzel-base Caramel Apple Walnut and Pork Crackle Tart

Posted on Posted in Tarts .

Pretzel-base Caramel Apple Walnut and Pork Crackle Tart

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

The idea for this recipe was all around combining the sweet, the salty, the sour and savoury.

As I had a bunch of apple left from a previous baking session I decided to use them up and have apples as a core sweet component of a dessert. I thought that if I made a salted caramel, in which would go brilliantly with the apple I could get some saltiness as well as the sweet. I’m also mindful that these 2 ingredients  would make for a prefect tart filling.

So, if I was to make a tart then I needed a base. I figured since pretzels are basically flour and salt I could use these savory snacks as a base to my recipe, ticking the savory and salty box.

To not only ramp up the savory but also ensure some crunchy texture I opted for a few extra ingredients that also complement the apple flavour. After playing around with a few ingredients I decided that walnuts and pork crackle, when combine with the apple were too good of a combo to ignore.

Lastly, as I did want to have sour in the recipe in some way the only way this would work and add an extra depth to the flavour was through some lemon zest.

A lot of trial and error was had for this recipe, but in the end I’m impressed with the result. I successfully ticked the sweet, sour, salty and savory boxes as well as the tarts achieving deliciousness with a diverse range of textures, from crunchy, smooth and soft.

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

 

Ingredients:

Base:

  • 140g pretzels
  • 110g butter
  • 40ml honey

Caramel:

  • 180ml cream
  • Pinch salt
  • 50g butter
  • 220g sugar

Apples:

  • 5 apples (130g per apple will amount to 90g apple slices)
  • Pinch salt
  • 40g brown sugar
  • 1 tsn lemon zest
  • 20g flour
  • 50g walnuts, finely chopped
  • 40g pork crackle, finely chopped

 

Method:

  1. Pre-heat the oven to 175c degrees and grease 6 small tart pans with oil spray.
  2. Process the pretzels, butter and honey in a food processor until the mix resembles breadcrumb texture.
  3. Spoon 50g of filling into each tart case and pat the bottom and sides of the tart case with oiled fingertips until the whole tart case is covered with the mix.
  4. Place the tart cases on a tray, poke with a fork in the centre lightly and bake in the oven for 8 minutes or until golden, set aside to cool.
  5. Make the caramel by placing the sugar into a pan on high heat until the mix turns amber and bubbles.
  6. Remove off the heat, pour in the cream, add the salt and the butter. Stir until well combine and silky smooth in texture.
  7. Allow the caramel to sit for 10 minutes to cool then place half the caramel into a bowl and for the remaining pour into the bottom of the cooked tart cases.
  8. Peel the apples and core them.
  9. Cut the apples into quarters, then each quarter into 3 pieces lengthways.
  10. Put the apple pieces in a bowl with a pitch of salt, the brown sugar, the lemon zest and flour. Stir until the apple is well coated and the mix is evenly distributed.
  11. Place the bowl in the microwave on a medium heat, stopping and mixing in 60 second bursts until the apple is soft and the flour mix coats the apple well.
  12. Add the remaining caramel to the apples and stir until well combine.
  13. Place 40g walnuts and 30g of the pork crackle into the apple mix and stir until well combined.
  14. Spoon the apple pieces over the caramel in a fan design, topping with the remaining caramel mix over the apples.
  15. Place tarts on a tray and bake in the oven on 175c degrees, for 20 minutes.
  16. Remove from the oven and top with remaining 10g walnuts and 10g pork crackle, leave aside until they have cooled to just warmer than room temperature.
  17. Remove the tarts out of the tart casings and enjoy as is or with a scoop of vanilla ice-cream on the top.

 

Note: You are best using actual pork crackle, not using the pork belly crackling with the fat. We just want to the crunchiness of the crackling!

 

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

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Rosemary Lemon and Carrot Loaf

Posted on Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Bulgur Lemon Almond and Green Tea Cake

Posted on Posted in Cakes .

Bulgur Lemon Almond and Green Tea Cake

Bulgur Lemon Almond and Green Tea Cake recipe

If you follow my blog and the recipes I post ever week you will be well aware that a large amount of my recipes feature grains. Millet, quinoa, couscous, oates, wheat, corn, amaranth and rice too name a few! However I recently came across Bulgur, in which I have very limited knowledge and experience with. Not until I did some research did I realise this grain is most known for being the core ingredient in tabouli.

As soon as I experience a new grain that I’m not familiar with I cannot help myself but to start experimenting.

So unsurprisingly as soon as I brought a packet bulgur I got busy cooking the grain to understand its taste, texture and optimal cooking method. I additionally experimented with using cooked bulgur & uncooked in the batter as well as varying nuts, citric fruits, seeds, essence and powders (protein and teas).

From here I went full steam ahead coming up with recipe ideas, landing on 4 key variations.

My favourite recipe featured the flavour pairing of lemon, almond and weirdly green tea. Not only do these flavours work wonderfully together they compliment the nuttiness of the bulgur grain.

To add a variation to the cakes texture I added a smooth and creamy frosting, which very much enhances the cake, bringing it from nice and tasty to delicious and satisfying.

If your interested in making an usual cake with a range of textures that taste delicious then this cake cannot be bypassed.

Bulgur Lemon Almond and Green Tea Cake recipe

 

Ingredients:

Batter:

  • 200g bulgur, cooked
  • 50g butter, softened
  • 80g sugar
  • 1 egg
  • ½ tsn almond essence
  • ½ tsn vanilla essence
  • 1 + ½ tsn lemon zest
  • ¼ tsn salt
  • 25g matcha powder
  • 3 green teabags
  • 50g almond meal
  • 25ml milk
  • 45 self-raising flour
  • 2 tbsn lemon juice

Frosting:

  • 130g icing sugar
  • 10g matcha powder
  • 200g cream cheese
  • 90g butter, softened
  • ¼ tsn lemon zest

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Whisk butter and sugar together with electric beaters for 5 minutes or until creamy and pale.
  3. Add the egg, essences, matcha powder, zest and salt to the butter mix, beat until well combine and silky.
  4. Place 3 green tea bags into a bowl along with the milk, stir and heat in the microwave until boiling. Place aside until cooled.
  5. Add the bulgur, almond meal, tea milk, flour and juice to the butter mix, whisk on low speed until combine.
  6. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  7. Invert the cake onto a cooling rack until cooled.
  8. Meanwhile make the frosting by placing all the frosting ingredients into a bowl and beat with electric beaters until fluffy and smooth.
  9. Cut the cooled cake in half horizontally.
  10. Place one cake layer on a plate, top with half the frosting.
  11. Place the 2ndcake layer on the frosting and top with the remaining frosting.
  12. Decorate with green tea leaves and diced almonds if you wish.
  13. Cut into slices and enjoy.

 

Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

 

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