Sweet Tooth Experiments

Tag Archives: orange

Fig Lavender and Honey Mini-Tarts

Posted on Posted in Tarts .

Fig Lavender and Honey Mini-Tarts

Fig Lavender and Honey Mini-Tarts recipe

The taste of this tart is Christmas in a nutshell, but you do need to be a lover of figs that’s for sure!

After playing around with the size, flavours and quantities of a mince-pie alternative tart (I love mince pies apart from the filling aka the main part of a mince pie lol), I ended up happy with little bite sized tarts (almost canapé style).

If you like mince pies but prefer figs over sultanas this is the perfect mince pie replacement Christmas treat for you.

You never know, you may convert yourself to a new Christmas fav, others too!

 

Ingredients:

Pastry:

  • 100g flour
  • 50g butter
  • 25g sugar

Filling:

  • 20g honey
  • ½ tsn ground lavender
  • 225g dried figs
  • ¼ tsn apple cider vinegar
  • ½ tsn orange zest

Decoration:

  • Honey
  • Lavender flowers
  • Orange zest

 

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 25ml of water and process until the mix resembles dough and comes away from the sides of the bowl. If this does not occur and the mix looks too dry add an extra 5ml of water and process again.
  4. Place the dough on a floured bench and knead the dough for a minute. Following divide the dough into 12 balls of 15g each.
  5. With a rolling pin roll the balls into disks and place them into 12 mini (1 + ½ tbsn capacity) tart cases. OR as an alternative grease a small cupcake tin and place the disks in the bottom and sides of the tin cupcake holes (a 24 capacity – 33x22cm sized tin are quite common to have or find).
  6. Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the lavender into a mortar and pestle and grind until the lavender is too a powder consistency.
  8. Place the figs, 320ml of water, honey, lavender, vinegar and orange zest in a pan on a medium heat.
  9. Boil the mix for 15 minutes; stirring every few minutes until the figs are plumb and the water is to a syrupy sticky consistency.
  10. Place the mix into the food processor and blitz until the figs are at a paste consistency.
  11. Place baking paper in the center of each tart case followed with some rice or baking weights to weight down the rise of the pastry base while cooking.
  12. Place the tart shells in the oven for 10 minutes.
  13. Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
  14. Place the fig mix into the tart shells and bake for a further 5 minutes.
  15. Remove the tarts from the oven and once cooled if you wish add a few lavender flowers and a little orange zest for decoration.

 

Fig Lavender and Honey Mini-Tarts recipe

Step 5

Fig Lavender and Honey Mini-Tarts recipe

Step 5

Fig Lavender and Honey Mini-Tarts recipe

Step 7

Fig Lavender and Honey Mini-Tarts recipe

Step 8

Fig Lavender and Honey Mini-Tarts recipe

Step 9

Fig Lavender and Honey Mini-Tarts recipe

Step 13

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Chocolate and Orange Marmalade Sponge

Posted on Posted in Cakes .

Chocolate and Orange Marmalade Sponge

Chocolate and Orange Marmalade Sponge recipe

For a long time now (around 18 months) I have been attempting to make the ultimate amazing ‘Jaffa inspired’ treat.

I have gone through choc-orange flavoured mousse , focaccia, truffle balls, biscuits, mud-cake, pastries, flan…and the list goes on…Though some of these experimental sessions produced bakes that were not actually bad they were not absolutely amazing either, thus not good enough to post.

This sponge cake recipe was not part of the choc-orange original baking experimental sessions, I actually came up with this recipe a few months later as I wanted to turn my favorite (never fail) sponge recipe into a chocolate sponge to see if it would work (you don’t come across a good chocolate sponge very often so I thought I would challenge this).

When I made the sponge and was happy with the outcome I started thinking about some jam fillings that are a bit unusual (not the normal raspberry or strawberry jam options we typically see). As I had some marmalade left over from the choc-orange experiments I ended up opting for this. Once I spread the layers of jam with cream and sandwiched the cake layers together I was left with either a massive fail or new sponge recipe.

Next step was to drizzle with chocolate sauce, cut and devour. I must say the devouring part was not a difficult task at all.

Finally chocolate orange flavor combo success!

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bi carbonate of soda
  • 1 tsn cream of tartar
  • 100g corn flour
  • 30g cocoa powder
  • 4 eggs
  • 165g sugar
  • ½ tsn vanilla essence

Filling:

  • 300g thickened cream
  • 2 tsn icing sugar
  • ½ tsn vanilla essence
  • 270g orange marmalade

Ganache:

  • 100g dark chocolate, broken up
  • 40g thickened cream

 

Method:

  1. Preheat the oven to 190c degrees and line 3 x 20cm cake tins with baking paper.
  2. Place the plain flour, bi carbonate or soda, cream of tartar, corn flour and cocoa powder into a bowl and sift 3 times.
  3. Place the eggs and sugar in a bowl and using electric beaters whisk for 10 minutes on high speed.
  4. Add the vanilla essence to the egg mix and beat for 1 more minute
  5. Turn the beaters on low speed and add the flour mix, beating for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake each cake for 20-25 minutes or until the sponges spring back when touched on the top.
  7. Remove the tins from the oven and leave to cool for 10 minutes, cakes still in the tin.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream, icing sugar and vanilla essence with electric beaters until peaks form.
  10. To assemble place one cake layer on a plate and spoon the jam evenly onto this cake as well as a second cake.
  11. Spoon the cream evenly on the top of the jam of both cakes.
  12. Place the second filled cake onto the plated cake (cream side up) and top the cake off with the third/remaining (non-filled) cake layer.
  13. To make the ganache, place the cream in a bowl and microwave until boiling.
  14. Add the chocolate to the cream and leave for 1 minute.
  15. Stir the chocolate and cream until glossy and thick.
  16. Drizzle the chocolate ganache over the top of the cake.

 

Notes:

  • I dusted the top cake layer with icing sugar and cocoa powder before I drizzled the ganache for extra decoration.

 

Chocolate and Orange Marmalade Sponge recipe

Step 4

Chocolate and Orange Marmalade Sponge recipe

Step 5

Chocolate and Orange Marmalade Sponge recipe

Step 10

Chocolate and Orange Marmalade Sponge recipe

Step 12

Chocolate and Orange Marmalade Sponge recipe

Step 15

Chocolate and Orange Marmalade Sponge recipe

Step 16

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Spiced Parsnip Date and Orange Cupcakes

Posted on Posted in Cupcakes .

 Spiced Parsnip Date and Orange Cupcakes

Spiced Parsnip Date and Orange Cupcakes recipe

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Spiced Parsnip Date and Orange Cupcakes recipe

 

Ingredients:

Cupcake batter:

  • 180g self-raising flour
  • 1 + ½ tsn baking powder
  • 120g brown sugar
  • 1 + ½ tsn ground ginger
  • 1 + ½ tsn ground cinnamon
  • ¼ tsn salt
  • 1/3rd tsn ground nutmeg
  • 1/3rd tsn mixed ground spice
  • 80g dried dates
  • 60g walnuts
  • 180g parsnip
  • 3 tsn orange zest
  • 3 eggs
  • 120g vegetable oil
  • 70ml honey
  • 1 tsn vanilla essence

Frosting:

  • 300g cream cheese, softened
  • 70g butter, softened
  • 1 tsn orange zest
  • 100g icing sugar

 

Method:

  1. Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
  2. Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
  3. Dice the dates and walnuts into small pieces and add to the flour mix, stir.
  4. Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
  5. In a separate bowl whisk the eggs with electric beaters until light and fluffy.
  6. Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
  7. Evenly spoon the batter into the patty cases.
  8. Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
  9. Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
  10. Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
  11. Using electric beaters whisk until fluffy and well combine.
  12. Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
  13. Enjoy!

 

Spiced Parsnip Date and Orange Cupcakes recipe

Step 4

Spiced Parsnip Date and Orange Cupcakes recipe

Step 6

Spiced Parsnip Date and Orange Cupcakes recipe

Step 7

Spiced Parsnip Date and Orange Cupcakes recipe

Step 9

Churros Chocolate Caramel Cake recipe

Step 11

Spiced Parsnip Date and Orange Cupcakes recipe

Step 12

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

 

Email, RSS Follow
Print

Watermelon Daiquiri Cake with Ermine Frosting

Posted on Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

Watermelon Daiquiri Cake with Ermine Frosting

Ermine frosting has recently peaked my interest. Also known as Butter Roux frosting, this old fashion icing was commonly used in the 19th century as a staple icing (these days we would opt for cream cheese frosting over ermine).

Therefore I started experimenting with cakes that I thought would be a great basis for this frosting to be featured in.

Being a Sunday morning and having cocktails the night before I took inspiration from a few of my favs.

Out of this my days experimenting the watermelon daiquiri cake was born. To really connect the icing with the cake I replaced some of the milk with rum to make the daiquiri shine.

The outcome, a lovely luscious lime cake with a beautifully moreish watermelon syrup topped with rum inspired ermine.

 

Ingredients:

Cake:

  • 90g butter, room temperature
  • 1/2 tsn vanilla essence
  • 2 tsn lime zest
  • 1 tsn orange zest
  • 110g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 20ml milk
  • 30ml lime juice

Watermelon syrup:

  • 900g watermelon flesh
  • 80g sugar

Frosting:

  • 15g flour
  • 70ml milk
  • 30ml rum
  • 90g butter
  • 100g sugar

 

Method:

  1. Pre-heat the oven to 175c degrees and line 2 15cmx30cm cake tins with baking paper.
  2. Place the butter, vanilla, zest and sugar in a bowl and beat with electric beaters for 2 minutes or until this mix is light and fluffy.
  3. Add the eggs one at a time, beating in between each addition until well combine.
  4. Add the flour, milk and juice and beat on low until just combine.
  5. Pour the mix into the cake tins evenly and bake for 45 minutes or until a skewer inserted into the cakes comes out clean, leave aside in the tin.
  6. Meanwhile, to make the syrup blitz 900g of watermelon flesh in a food processor.
  7. Pass the watermelon juice through a sieve and place into a saucepan.
  8. Place the saucepan on a medium heat and simmer until it reduces to 220ml.
  9. Add the 80g of sugar to the watermelon syrup and cook on a high heat until the mix resembles a syrupy consistency (180ml in total).
  10. Poke holes in the cooled cakes with a skewer then pour the syrup over the top of the cakes evenly, leave aside for 1 hour for the syrup to soak through the cakes.
  11. Meanwhile make the icing by placing the flour, milk and rum in a saucepan and whisk with a hand whisk on a medium heat until a thick paste forms, take off the heat and leave aside until cooled.
  12. Place the butter and sugar into a bowl and beat with electric beaters until the mix is fluffy and smooth.
  13. Add the rum flour mix to the butter mix and beat until creamy and well combine.
  14. To assemble the cake, place one layer of cake onto a plate, syrup side up.
  15. Top with half of the icing, top with the second cake layer syrup side up.
  16. Finish with the remaining icing and some pieces of fresh watermelon.
  17. Enjoy.

 

Watermelon Daiquiri Cake with Ermine Frosting
Step 6
Watermelon Daiquiri Cake with Ermine Frosting

Step 7

Watermelon Daiquiri Cake with Ermine Frosting
Step 9

Watermelon Daiquiri Cake with Ermine Frosting

Step 10
Watermelon Daiquiri Cake with Ermine Frosting
Step 11

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Spiced Garden Cake

Posted on Posted in Cakes .

Spiced Garden Cake

Spiced Vegetable Cake recipe

In the past I have made many cake with veggies; a chocolate zucchini cake, spiced carrot cake, traditional Swedish apple cake, pumpkin and maple cake, pumpkin pie…and the list goes on.

All of these cakes were sooo tasty and are beautifully moist thanks to the vegetables.

I wanted to take baking with veggies to another level, it may sound weird and bland to have a cake based on a selection of common garden vegetables, however the mix of spices, zingy zest and satisfying inclusion of cream make this cake a unique hearty and nourishing treat.

This cake is also a great way to use up left over vegetables and turn them into a scrumptious dessert.

Spiced Vegetable Cake recipe

Ingredients:

Cake:

  • 215g flour
  • 230g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground mixed spice
  • 1/4 tsn ground cardamom
  • 1 tsn baking powder
  • 120g grated apple
  • 90g grated carrot
  • 90g grated zucchini
  • 50g grated pumpkin
  • 1/2 tsn orange zest
  • 80ml vegetable oil
  • 80ml milk
  • 2 eggs

Cream icing:

  • 150g cream
  • 2 tbsn icing sugar
  • 1 tsn orange zest
  • 1/2 tsn ground cardamom

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
  2. In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
  3. Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
  4. In a separate bowl mix the zest, milk, oil and eggs.
  5. Add the egg mix into the flour mix and stir until well combine.
  6. Pour the mix into the tin and bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean, leave aside to cool on a cooling rack.
  7. With electric beaters whisk the cream until soft peaks form.
  8. Add the sugar, zest and cardamom to the cream and whisk until combine.
  9. To assemble cut the cake horizontally in half.
  10. Place 1 cake layer on a plate, top with half the cream icing, top with the 2nd cake layer and then with the remaining icing.
  11. Enjoy!

 

Spiced Vegetable Cake recipe

Step 3

Spiced Vegetable Cake recipe

Step 5

Spiced Vegetable Cake recipe

Step 8

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Chamomile Floral Spice Cake

Posted on Posted in Cakes .

Chamomile Floral Cake recipe

Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.

However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.

By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.

 

Ingredients:

Cake:

  • 450g honey
  • 2 tsn grated orange zest
  • 1 tsn grated lemon zest
  • 3 chamomile tea bags
  • 450g self-raising flour
  • ½ tsn salt
  • 2 tsn ground cinnamon
  • ½ tsn ground mixed spice
  • ½ tsn ground nutmeg
  • ½ tsn ground ginger
  • 160g brown sugar
  • 180ml cooking oil
  • 1 tsn rosewater essence
  • 1 + 1/2 tsn orange blossom water
  • 4 eggs

Syrup:

  • 25g butter
  • 40g sugar
  • 100ml water

Icing:

  • 500g cream cheese
  • 140g icing sugar
  • 1 tsn grated lemon zest
  • Pinch ground lavender (optional)

Extra:

  • Chamomile dried flowers

 

Method:

  1. Place the honey and zest into a saucepan and stir on a high heat until boiling.
  2. Add the tea bags to the honey mix and stir.
  3. Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
  4. Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
  5. Sift the flour, spices and sugar into a bowl and stir to combine.
  6. Add the oil to the honey mix and stir.
  7. Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
  8. Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
  9. Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
  10. Invert the cakes onto a cooling rack until cooled.
  11. Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
  12. Cut the cooled cakes in half.
  13. Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
  14. Take the syrup off the heat and allow to cool slightly.
  15. Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
  16. Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
  17. Dirty ice the cake by going around the sides and removing any extra icing.
  18. Top with edible rose pedals and chamomile flowers.

 

Chamomile Floral Cake recipe
Step 2
Chamomile Floral Cake recipe
Step 5
Chamomile Floral Cake recipe
Step 7
Chamomile Floral Cake recipe
Step 8
Chamomile Floral Cake recipe

Step 9

Chamomile Floral Cake recipe
Step 11
Chamomile Floral Cake recipe
Step 16
Chamomile Floral Cake recipe
Step 17

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Ricotta Doughnuts with Orange Syrup

Posted on Posted in Doughnuts .

Ricotta Doughnuts with Orange Syrup

Ricotta doughnuts with orange syrup recipe

There are so many varying doughnut recipes that exist, with different methods and flavor combinations, to be honest the list is endless.

However after come recent doughnut making experimenting I made one doughnut in which I think is the most fluffy and soft doughnut I have ever eaten.

The secret? All I did was made a very simple and quick batter that was made predominately of ricotta cheese.

The cheese created the fluffy melt in your mouth texture that is easy to shape and crisps up like a perfect doughnut.

The zest in the batter provides a lovely citrus flavor without overpowering, while the syrup adds extra punch to the doughnuts flavors that delivers sweet luscious excellence.

 

Ingredients:

  • 270g ricotta
  • 2 eggs
  • 20ml milk
  • 50g sugar
  • 1 + 1/4 orange’s zest
  • 1 tsn lemon zest
  • 50g flour
  • 2 tbsn baking powder

Syrup:

  • 60g sugar
  • 40ml water
  • 100ml orange juice
  • 1 tbsn honey

Extra:

  • Vegetable oil to fry
  • Sugar to dust

 

Method:

  1. Place the ricotta, eggs, milk, sugar and zests into a bowl and using a hand whisk beat until smooth.
  2. Add in the flour and baking powder and beat until just combine.
  3. Fill a saucepan with vegetable oil and place a small amount of batter into the oil on a high heat.
  4. Once the batter starts to fry remove and turn down the temperature to medium.
  5. Using 2 tablespoons scoop up the batter and shape into a ball, following with dropping into the oil.
  6. Allow to fry for 2 minutes or until the doughnut is golden brown, turn the doughnut and allow to cook for a few more second and then transfer onto a plate lined with absorbent paper towel.
  7. Repeat until all batter has gone.
  8. Place the doughnuts into a bowl and sprinkle with the extra sugar, top with a plate and shake the bowl to allow for full sugar coverage.
  9. Transfer onto a clean plate.
  10. Make the syrup by placing all the ingredients into a saucepan on a high heat and stir until sugar is dissolved.
  11. Turn heat to medium and stir until the mix resembles a syrup consistency, place into a clean jug.
  12. Serve doughnuts with vanilla ice cream, drizzle doughnut with the syrup and enjoy.

 

 

Ricotta doughnuts with orange syrup recipe

Step 1

Ricotta doughnuts with orange syrup recipe

Step 2

Ricotta doughnuts with orange syrup recipe

Step 5

Ricotta doughnuts with orange syrup recipe

Step 5

Ricotta doughnuts with orange syrup recipe

Step 6

Ricotta doughnuts with orange syrup recipe

Step 6

Ricotta doughnuts with orange syrup recipe

Step 8

Ricotta doughnuts with orange syrup recipe

Step 11

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

 

Email, RSS Follow
Print

Zucchini Polenta Orange and Poppy Seed Cake

Posted on Posted in Cakes .

Zucchini Polenta Orange and Poppy Seed Cake

Zucchini Polenta Orange and Poppy Seed Cake recipe

This cake was inspired by wanting to hide green veggies in a sweet treat as well as use a grain to replace some of the flour quantity, thus the zucchini and polenta in this cake.

I thought orange and poppy seed would be a great addition and work well with texture of the cake. The polenta would soak up the juice and take on the taste of the orange as well as soak up the liquid of the zucchini, ensuring the cake will not be gooey or sticky.

The cake is subtle, lovely and delicate.

Ingredients:

Cake:

  • 280 zucchini, grated
  • 230g butter
  • 300g sugar
  • 4 eggs
  • 40g poppy seeds
  • 2 tbsn orange rind
  • 2 tsn baking powder
  • 270g flour
  • 160g polenta
  • 90ml orange juice

Icing:

  • 300g cream cheese
  • 100g icing sugar
  • 4 tsn orange juice
  • 1 tsn orange zest

 

Method:

  1. Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Grate the zucchini until you have 280g in volume.
  3. Give the zucchini a good squeeze to remove excess liquid, place in a bowl.
  4. Place the butter and sugar in a bowl and using an electric beater whisk until the mix is creamy and fluffy.
  5. Add the eggs, one at a time beating in between each addition.
  6. Add the poppy seeds and zest and beat until well combined.
  7. Add the zucchini and beat until well combined.
  8. Add in the powder, flour, polenta and orange juice and beat until just combine, but smooth.
  9. Pour the mix into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
  10. Place the cake on a cooling rack to completely cool.
  11. Meanwhile, make the icing by placing all the ingredients into a bowl and beat with the electric beaters until smooth and fluffy.
  12. Once the cake is cooled cut in half horizontally.
  13. Cover each layer with the icing on the top.
  14. Place one cake layer on top of the other.
  15. Enjoy.
Zucchini Polenta Orange and Poppy Seed Cake recipe

Step 4

Zucchini Polenta Orange and Poppy Seed Cake recipe

Step 9

Zucchini Polenta Orange and Poppy Seed Cake recipe

Step 10

Blackberry and Lemon Quadruple Trifle recipe

Step 11

Zucchini Polenta Orange and Poppy Seed Cake recipe

Step 13

Zucchini Polenta Orange and Poppy Seed Cake recipe

Step 14

 

Like this recipe? Please subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Spiced Zucchini Orange Cake

Posted on Posted in Cakes .

Spiced Zucchini Orange Cake

Spiced Zucchini Orange Cake recipe

I couldn’t pack any more flavours in this cake even if I tried. Not only is this flavour full each flavour complements the other.

To make the cake as moist as possible I have utilized zucchini as this is a great ingredient to add a beautiful cake texture while also making the cake a little healthier than usual.

The cake flavours have come from Indian and Arabic flavour inspirations with the inclusion of beautiful orange, pistachio, cardamom, honey, mixed spice and saffron.

An absolutely addictive cake that’s not too sweet and works amazingly with the cream topping.

 

Ingredients:

Cake:

  • 160g butter
  • 200g brown sugar
  • 2 eggs
  • 2 tsn orange zest
  • ½ tsn mixed spice
  • 20 saffron threads
  • 1 tsn cardamom
  • 360g zucchini (grated and slightly squeezed)
  • 32og self-rising flour
  • 80g pistachio kernels

Topping:

  • 300ml thickened cream
  • 1 tsn orange zest
  • 15 saffron threads
  • 2 + 1/2 tbsn icing sugar

Method:

  1. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the pistachio kernels into a food processor and blitz until the mix resembles breadcrumbs.
  3. Cream the butter and sugar with electric beaters until light and fluffy.
  4. Add the eggs, one at a time beating in between each addition.
  5. Add the mixed spice, cardamom and saffron. Beat until combine.
  6. Grate the zucchini and give it a little squeeze to remove the excess liquid.
  7. Add the flour and the ground pistachios and stir until well combined.
  8. Pour mix into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  9. Place the cake on a cooling rack.
  10. Meanwhile to make the topping whip the cream, saffron, zest and sugar in a bowl with electric beaters until peaks form.
  11. Cut the cake into slices and using a piping bag and star nozzle pipe the cream on the top of the cake.
  12. Sprinkle with a little cinnamon on top and enjoy!

 

Spiced Zucchini Orange Cake recipe

Step 4

Spiced Zucchini Orange Cake recipe

Step 8

Kahlua and Butterscotch schnapps Cake

Step 10

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Rosemary Orange and Oat Slice

Posted on Posted in Slice .

Rosemary Orange and Oat Slice

Rosemary Orange and Oat Slice recipe
 

I recently made an oat based granola with orange that was so lovely I decided to make a slice featuring these 2 ingredients along with an extra flavour inclusion to make it extra special and different. After doing some research in what unique flavor profiles I could pair orange and oats with I ended up deciding on rosemary for something different.

This slice is a simple, easy and a really delicious treat that will surprise people how tasty the flavors are together.

 

Ingredients:

Slice:

  • 150g self-raising flour
  • 115g sugar
  • 120g oats
  • 3 tsn dried rosemary
  • 3 tsn orange zest
  • 120g butter
  • 1 + ½ tbsn golden syrup
  • 1 egg

Icing:

  • 150g icing sugar
  • 75g butter
  • ½ tsn rosemary
  • ½ tsn orange zest
  • 15ml orange juice

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place the flour, sugar, oats, rosemary and zest into a bowl and mix until combine.
  3. Place the butter and golden syrup into a bowl and microwave until melted, stir.
  4. Add the butter mix and stir into the flour mix until combine.
  5. Beat the egg in a bowl with a hand whisk and stir into the flour mix.
  6. Spoon the mix into the tin and flatten down with the back of a spoon.
  7. Place in the oven for 20 minutes or until golden.
  8. Leave in the tin for 5 minutes then turn onto a cooling tray until cold.
  9. Meanwhile to make the icing, place all ingredients into a bowl and using electric beats whisk until light and fluffy.
  10. Spoon the icing over the top of the slice and using a knife flatten the top.
  11. Place the slice in the fridge for 30 minutes to set the icing, then cut and serve.

 

Rosemary Orange and Oat Slice recipe

Step 6

Rosemary Orange and Oat Slice recipe

Step 8

Rosemary Orange and Oat Slice recipe

Step 9

Rosemary Orange and Oat Slice recipe

Step 10

 

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print