raspberry – Sweet Tooth Experiments

Almond Lime and Coconut Crepes with Honey Raspberries

Posted on February 13, 2022 Posted in France .

Almond Lime and Coconut Crepes with Honey Raspberries recipe

A far cry from traditional French crepes, these crepes are my little spin on a traditional treat with some interesting and complementary flavours.

Originally this bake session was for Almond, Lime, Coconut, Honey, Cinnamon, Cardamom and Raspberry scrolls…wow looking back that’s quite the number of flavours!

The scrolls were nice but the lime, Coconut and Raspberry were by far the most flavour stealing ingredients, making the spices unneeded.

The honey gave the sweetness and almonds the textural crunch, thus played a role in the recipe…however when I redid the scrolls without the spices and changing the volumes of ingredients the scrolls were still not what I was looking for.

The next day when strolling my local shopping community, I had a crepe and as I couldn’t recall the last time I had a crepe I decided to make some myself, incorporating the previous days bake ingredients into the dessert.

The outcome is this super easy, taste-bomb crepe with unusual flavours.

Ingredients:

Crepe:

80ml coconut cream
230ml milk
2 tsn coconut oil
2 eggs
1 cup plain flour
½ tsn almond essence
2 tsn lime zest

Syrup:

120ml coconut cream
100ml honey
60ml lime juice

Extras:

Butter
90g raspberries
2 tbsn desiccated coconut, toasted
30g almonds, chopped
Ice-cream, yoghurt or cream

Method:

Place all the crepe ingredients into a jug and beat with a hand whisk.
Leave the mix covered for 30mins.
Meanwhile make the syrup by placing the ingredients in a saucepan on medium and beat with a hand whisk.
Allow the mix to boil to a syrupy consistency then take off the heat.
Place a lump of butter into a 20cm saucepan on a medium heat.
Swirl the butter over the pan to ensure full saucepan even coverage.
Pour ¼ cup of the mix into the pan, swirling to ensure the whole saucepan base is covered.
Cook for 1 minute or until the crepe is very light and golden in colour.
Carefully flip the crepe and cook for a further 1 minute or until lightly golden.
Place the crepe on a plate and continue with the remaining mix.
To serve, place a crepe on a plate sprinkle some coconut and raspberries in the centre of the crepe and fold in half, repeat with all crepes.
Top the folded crepes with chopped almonds and extra remaining raspberries and coconut.
Lastly drizzle the crepes with the syrup and serve with a side of ice-cream or cream.

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Almond Lime and Coconut Crepes with Honey Raspberries recipe

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Rose Raspberry and Pistachio Cake

Posted on October 16, 2021 Posted in Cakes .

Rose Raspberry and Pistachio Cake

Ok so maybe not the most unusual flavours but this combo of sweet, sour, smoothness, crunch and softness is high satisfying with many texture sensations. The lemon, raspberry and Greek yogurt tang dull down the potential for a floral overpower, delivering on a beautiful rose undertone. A delicious and delicate fruity, floral and zesty cake.

Ingredients:

260g butter
280g sugar
2 tsn lemon zest
4 eggs
½ tsn rosewater essence
200g pistachios
160g self-raising flour
80g flour
20g Greek yoghurt

Icing:

120g butter
250g icing sugar
1 tsn rosewater essence
120g raspberries

Method:

Pre-heat the oven to 170c degrees and line a cake tin with baking paper.
Cream the butter and the sugar with electric beaters until light and fluffy.
Beat in the zest for 1 minute.
Add the eggs, one at a time beating in between each addition.
Add the rosewater essence and beat until combine.
Place the pistachio kernels in a food processor and blitz until the mix resembles fine breadcrumbs.
Place 160g of the blitzed pistachio in the mix along with the flours and yoghurt. Fold until combine.
Pour the mix into the cake tin and bake for 1 hour or until a skew inserted into the middle of the cake comes out clean.
Leave in the tin for 5 minutes then invert the cake onto a cooling rack.
To make the icing beat the butter, icing sugar and essence until light and fluffy.
To assemble the cake cut the cake in half horizontally.
Spread 1/3 of the icing onto the top of both cut cake sides.
Place the bottom cake on a plate, icing side up. Place the raspberries onto of the icing.
Sandwich the cake layers together with the top layer icing side down.
Using the remaining icing to spread the top and sides of the cake.
Sprinkle the remaining 40g of pistachio over the top of the cake and enjoy.

Note:

If the berries are frozen place them on paper towel to thaw and soak up the liquid before layering on the cake.

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Raspberry Twist Cupcakes

Posted on September 4, 2021 Posted in Cakes .

Raspberry Twist Cupcakes recipe

The randomness of this recipe… I was cleaning out the cupboards this weekend and noticed we had raspberry twists in which have been in the back of the cupboard for forever….

Knowing that we were not going to eat them anytime soon and being stuck in lockdown I decided to experiment with the raspberry twists much like I have in the past with musk sticks, red skin and fizzer lollies.

Taking inspiration from my white chocolate cupcake recipe I incorporated the lollies into the mix. The outcome of this however resulted in a very very dense cupcake bake that drooped in the middle.

Attempt 2 was using my never fail vanilla cupcake recipe with the lollies incorporated into the mix. This time I got great results but the bake was not as flavourful as I would have liked…

Cue adding 50% more buttermilk and 50% more raspberry twists and increasing the bake time, in which resulted in cupcake perfection.

Ingredients:

Cake:

200ml buttermilk
240g raspberry twists
1 1/2 tsn vanilla essence
160g cake flour
1 + 1/4 tsn baking powder
1/2 tsn baking soda
150g sugar
1/2 tsn salt
2 eggs
125g butter

Frosting:

135g butter
100g white chocolate
40g icing sugar
70g raspberry twists

Method:

Cut up the raspberry twists into small, diced pieces.
Place the buttermilk in a bowl and microwave until bubbling.
Add the raspberry twist pieces to the buttermilk and stir for 3 minutes, leave aside to melt a further.
Pre-heat the oven to 180c degrees and line a large 8-capacity cupcake tin with patty pans.
In a bowl, pour the cake flour, baking powder, baking soda, sugar and salt. Stir together and whisk until well combined.
Soften butter.
Place the raspberry milk mix along with the butter and vanilla in a food processor and blitz until smooth.
Pour the buttermilk mix into the bowl with the flour along with the eggs.
Beat on slow with electric beaters until just combine.
Spoon the mix into the 8 large size cupcake patties in the prepared cupcake tray.
Bake in the oven for 24 minutes or until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
Meanwhile, make the icing by melting the chocolate in a bowl on low in the microwave, stirring every 30 seconds until smooth.
Cut up the raspberry twists into small, diced pieces.
Place the raspberry into the white chocolate bowl and whisk for 2 minutes, set aside in the fridge until set.
Melt the butter in a bowl and microwave until just soft.
Place the chocolate mix in a food processor and blitz until smooth.
Place the white chocolate mix in a bowl with the butter and beat with electric beaters until fluffy and pale.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
Enjoy!

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Raspberry Layered Apple Yoghurt Cake

Posted on April 13, 2019 Posted in Cakes .

Raspberry Layered Apple Yoghurt Cake

Ok so the flavor pairings for this cake is not ground breaking. Raspberry, apple and vanilla has no real ‘wow interesting twist factor’. How this cake made it to my website….? Due to it being absolutely delectably delicious, as well as the unusual way the cake is constructed. The main feature of this cake is not the flavor pairings but the layers of batter and apple that structure the cake. Every bite has an ever-so-tasty yoghurt based cake with the twist of sliced apple layered texture. This cake is a must with a cup of tea, in fact I dare you to find another cake that satisfies your cake craving more when paired with a cup of tea at 3pm!

Ingredients:

Cake:

125g butter
180g sugar + 1 tbsn extra
1 tsn vanilla essence
4 eggs
90g raspberry yoghurt
170g self-raising flour
2 large apples (260g apple)
180g raspberries

Topping:

100g raspberries
40ml condensed milk
20ml thickened cream

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the butter and sugar into a bowl and using electric beaters whisk the mix for 3 minutes until light and fluffy.
Add the vanilla essence and whisk until combine.
Add the eggs, one at a time beating, in between each addition.
Add the yoghurt and beat until combine.
Add the flour and beat on low until just combine.
Peel the apples with a fruit peeler.
Using a hand slicer mandolin cut the apple into thin slices.
Add the raspberries to the mix and carefully stir through.
Add half the cake batter into the tin and flatten the top with a spoon.
Add half the apple slices in a fan pattern.
Add the remaining batter and flatten the top with the back of the spoon.
Add the remaining apple slices in a fan pattern.
Sprinkle the extra 1tbsn sugar over the apple slices. Bake in the oven for 1 hour or until a skewer inserted into the center comes out clean.
Place the cake onto a cake rack to cool completely.
Meanwhile to make the raspberry sauce, place the raspberries into a saucepan with the condensed milk.
On a high heat stir until the raspberries have disintegrated.
Pour the sauce through a sieve to remove the seeds.
Pour the sauce over the cake.
Pour the thickened cream over the cake and enjoy!


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Apple Raspberry Cider Caramel Candy Cake

Posted on February 24, 2019 Posted in Cakes .

Apple Raspberry Cider Caramel Candy Cake

After recently enjoying a thirst quenching cider while out at the pub one Friday sunny lunch it got me thinking of baking a cake with cider as the key ingredient.

This particular cider was a raspberry flavor but I wanted to trial a few flavor combos, focusing on traditional cider flavors as well as the raspberry one I was enjoying.

The experimenting in the kitchen included raspberry cider, pear cider and apple cider, in which I played around with grated apples, grated pears and raspberries as complementary ingredients to the alcohol.

After around 7 different cake variations I ended up completely satisfied with the long-shot winner of apple cider, raspberries, apples and caramel chew candy. The candy being a bit of a last minute addition to this recipe, in which was added to gave the extra unusual twist I was looking for, unsurprisingly working hand-in-hand with the apple it also worked with the raspberry.

A delicious almost pudding like cake, one bite and you will be going back for a second piece…or if you are like me a third!

Ingredients:

Cake:

135g butter, softened
100g brown sugar
3 eggs
2 small apples, peeled and cored (135g apple)
90g caramel chew candy
80ml apple cider
225g self raising flour
1+ 1/2 tsn baking powder
90g raspberries

Icing:

200ml apple or raspberry cider
100g caramel chew candy
90g butter, softened

Method:

Pre-heat the oven to 170c degrees and line a 30cm cake tin with baking paper.
Whisk the butter and sugar with electric beaters for 5 minutes or until pale and fluffy.
Add the eggs one at a time, beating between each addition.
Grate the apple and add to the egg mix.
Dice the caramel chews into small pieces, add to the egg mix and stir until combine.
Pour the cider into the egg mix.
Sieve the flour and baking soda into the egg mix and whisk on low with electric beaters for 30 seconds or until just combine.
Add the raspberries and fold through the mix until just evenly combine.
Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 5 minutes before inverting onto a cooling rack until cold.
Meanwhile make the icing by placing the 200ml of cider into a saucepan on a medium heat until reduced down to 80ml.
Add the 100g of caramel chews and whisk with a hand whisk off the heat until smooth and glossy.
Once the caramel mix has cool to room temperature whisk 100g of the caramel mix with the 90g butter with electric beaters until light and fluffy.
Cut the cake in half horizontally, spread the caramel icing onto the top of the bottom cake layer, top with the second layer.
Place the remaining caramel back on the saucepan until just lukewarm and pour over the top of the cake.
Serve and enjoy!

Apple Raspberry Cider Caramel Candy Cake

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Rum Coconut and Raspberry Cake

Posted on October 3, 2016 Posted in Cakes .

Rum Coconut and Raspberry cake

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.

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:

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

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Green Tea and Raspberry Slice

Posted on January 18, 2016 Posted in Slice .

Green Tea and Raspberry Slice

I have no idea where this recipes inspiration came from. I believe I wanted to use up some Matcha powder I had left over from recent baking.

To mix things up from the norm I wanted to play around with weird and unusual flavors I could pair with the Matcha’s green tea taste that would surprisingly work like partners in crime.

After a bit of experimenting it was the Green Tea and Raspberry pairing that was an interesting and tasty concoction of flavors.

Now if you are a follower of my blog you will note I have struggled in the past with green tea, which was a frenemy ingredient of mine until my recent Green Tea Melting Moments. This influenced me to make the green tea cake base as simple as possible.

It’s the raspberry layer where I have added in my unusualness by making a somewhat jelly style raspberry icing layer.

Another creation that has succeeded in impressing 🙂

Ingredients:

Cake:

125g butter
115g sugar
1 tsn vanilla essence
1 egg
175g self raising flour
3 tbsn matcha

Icing:

200g raspberries
155g butter
80g icing sugar
2 tsn gelatine powder
75ml hot water

Method:

Preheat the oven to 180c degrees and line a 20cm square cake tin.
Place the butter, sugar and vanilla in a bowl and beat with electric beaters for 5 minutes of until light and fluffy.
Add the egg and beat for a further minute.
Sift the flour and matcha and fold the mixture until combine.
Place the mix in the tin and bake in the oven for 25 minutes or until lightly golden on top.
To make the icing place the gelatine and 75ml of boiling water in a small bowl and whisk until the gelatine has dissolved and thickens.
In another bowl using electric beaters beat the butter and sugar until light and fluffy.
Mash the raspberry with a fork then beat the raspberry until well combine.
Add the gelatine and beat until the mix is smooth and combine.
Pour the icing mix over the cake base then place in the fridge for at least 3 hours to set.

Notes:

Matcha is a green tea powder that can be found in Asian supermarkets or specialty stores.

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Beetroot Raspberry and Balsamic Cake

Posted on August 18, 2015 Posted in Cakes .

Beetroot Raspberry and Balsamic Cake

This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.

I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.

Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.

Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.

Ingredients:

Cake:

150g butter
170g brown sugar
1 egg
1 tsn vanilla essence
280g self raising flour
1 tsn baking powder
½ tsn bicarbonate of soda
180g grated beetroot
170g raspberries
50ml milk

Icing:

300ml thickened cream
5 tbsn icing sugar
4 tsn balsamic vinegar
Few drops of red food coloring (optional)

Method:

Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
Add the egg and vanilla essence, once at a time beating in each addition and until combine.
Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
Using a food processor process the raspberries and place into the bowl.
Add the milk.
Sift in the flour, powder and soda into the bowl.
With a wooden spoon stir the ingredients until well combined.
Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Place the cake on a cooling rack to cool.
Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
Top with the second layer cut side down and spread with the remaining cream mix.

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Coconut Lime Black Rice Cake with Raspberries

Posted on July 27, 2015 Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

Ingredients:

Cake:

1 cup black rice
3 cups water
6 star anise
3 tsn cinnamon
2 tbsn lime juice
1/4 tsn ground ginger
2 lime peels
150g brown sugar
2 eggs
1 + ½ tbsn corn flour

Syrup:

375ml coconut milk
½ tbsn corn flour
90g brown sugar
1 tbsn lime juice
1 tbsn mint leaves

Topping:

90g raspberries
½ tbsn lime zest
15g desiccated coconut

Method:

Place the rice in water overnight to soak.
Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
Add the sugar and stir for a further minute.
Allow mix to cool slightly then stir through the flour and eggs.
Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
Place the pan aside to cool slightly.
Place the cake back into the cake tin and top with the syrup.
Leave aside for 1 hour for the cake to soak up the syrup.
Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

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Sweet Tooth Experiments

Tag Archives: raspberry

Almond Lime and Coconut Crepes with Honey Raspberries

Rose Raspberry and Pistachio Cake

Raspberry Twist Cupcakes

Raspberry Layered Apple Yoghurt Cake

Apple Raspberry Cider Caramel Candy Cake

Rum Coconut and Raspberry Cake

Green Tea and Raspberry Slice

Beetroot Raspberry and Balsamic Cake

Coconut Lime Black Rice Cake with Raspberries

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