Sweet Tooth Experiments

Tag Archives: saffron

Saffron Cardamom Orange and Almond Profiteroles

Posted on Posted in Pastries .

Saffron Cardamom Orange and Almond Profiteroles

Saffron cardamom orange and almond profiteroles

 

This recipe came about off the back of an Indian spiced rice pudding recipe I recently had. Obviously rice pudding and profiteroles are very very different bakes – almost polar opposites, however it was the flavour combo I was influenced by in which I incorporated into my usual profiteroles. Cardamom, orange, almond, saffron and honey are the feature flavours in this bake, in which work complimentary.

I also wanted to make my filling low in fat and super quick therefore instead of the traditional whipped cream, ice-cream or pastry cream filling I have created a skim milk honey-based custard.

Traditionally the pastries are dipped into melted chocolate, however in this instance I have make an icing for a bit of a twist and extra orange hit.

Ingredients:

Pastry:

  • ½ cup flour
  • ½ cup water
  • 40g butter
  • ¼ tsn salt
  • 2 egg

Custard:

  • 8 tbsp corn flour
  • 200ml milk
  • 4 tbsp honey
  • ½ tsn ground cardamom
  • 1 tsn almond essence
  • 2 tsn orange zest
  • 10 saffron threads

Icing:

  • 160g icing sugar
  • 2 tsn vanilla essence
  • ½ tsn orange essence

 

Method:

  1. Preheat the oven to 200c fan forced.
  2. Bring the water and butter to the boil in a saucepan on the stove to a medium heat. Once at a boil add the flour and salt stirring with a wooden spoon for 5 minutes or until the mix comes away from the side of the pan.
  3. Take off the heat, wait 5 minutes and beat the eggs in one at a time. The mix will now resemble dough.
  4. Line 2 baking trays with baking paper.
  5. Using a piping bag with a large tip pipe 10 puffs in the size of golf balls leaving, 5 cm apart on the 2 trays.
  6. Place the 2 trays in the oven and bake for 10 minutes.
  7. Decrease the oven temperature down to 180c fan forced and bake for a further 10 minutes until the pastry is golden and all puffed up.
  8. Turn off the oven. With a knife cut a slit I the top of each puff and leave them in the oven to dry out for 10 minutes. Following, place on a cooling rack to cool.
  9. To prepare the custard place all ingredients in saucepan on the stove. Whisk well.
  10. Heat on medium, whisking until the mix is super thick and glossy. Leave to cool. The custard should be thick enough to almost hold its shape.
  11. With another piping bag and a medium star tip fill the profiterole with the cooled custard.
  12. Pipe the custard into each puff.
  13. Whisk the icing ingredients until thick and glossy.
  14. Drizzle the icing over the top of the puffs and top with extra orange zest and chopped almonds if desired.
Saffron cardamom orange and almond profiteroles

Step 2

 

 

 

 

 

 

 

 

Saffron cardamom orange and almond profiteroles

Step 3

 

 

 

 

 

 

 

 

Saffron cardamom orange and almond profiteroles

Step 6

 

 

 

 

 

 

 

 

Saffron cardamom orange and almond profiteroles

Step 8

 

 

 

 

 

 

 

 

 

 

 

Saffron cardamom orange and almond profiteroles

Step 10

Saffron cardamom orange and almond profiteroles

Step 10

Saffron cardamom orange and almond profiteroles

Step 13

Saffron cardamom orange and almond profiteroles

Step 14

Email, RSS Follow
Print

Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

Step 4

 

 

 

 

 

 

 

 

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

Step 7

 

 

 

 

 

 

 

 

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

Step 9

 

 

 

 

 

 

 

 

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

Step 11

 

 

 

 

 

 

 

 

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

Step 12

 

 

 

 

 

 

 

 

 

 

 

Email, RSS Follow
Print

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Posted on Posted in Cupcakes .

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Don’t let the low fat make you think these cupcakes are not super delectable with a super tasty texture. Replacing 60% of the butter with apple puree ensures that the texture is still just as good but makes me feel much more guilt free!

It does sound like a strange concoction of flavors in this recipe, but the combo really works and complements each other.

Saffron is a common South Eastern Asia savory flavouring. While vanilla is a stock standard sweet flavor enhancer, white chocolate though not the usual go to chocolate for baking is still a common ingredient and yoghurt, well this ingredient is becoming more and more utilised in baking. So, you can imagine from this blend of varying flavors the recipe could have gone very very wrong…but to my delight I must say it’s quite a moreish sweet treat.

The white chocolate and vanilla sweeten and put a floral accent on the saffron and the natural yoghurt calms the icing sweetness down.

 

Ingredients:

  • 140ml milk
  • Large pinch of saffron
  • 250g flour
  • 4 tsn baking powder
  • 80g sugar
  • 160g white chocolate
  • 70g butter
  • 100g apple puree
  • 4 tsn vanilla essence
  • 2 eggs

Icing:

  • 50ml natural yoghurt
  • 325g icing sugar
  • 20ml vanilla essence

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Place the milk into the microwave until steaming and add the saffron. Allow to sit for 5 minutes.
  3. Sieve the flour, baking powder and sugar in a bowl and stir to combine.
  4. Chop the white chocolate into small pieces and place into the flour mix, stir.
  5. Melt the butter in a bowl in the microwave and add the milk, puree, vanilla and eggs. Whisk with a hand whisk until well combined.
  6. Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
  7. Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
  8. Place the cupcakes onto a cooling rack until cool.
  9. Meanwhile to make the icing beat the ingredients until well combined.
  10. Using a spatula spread over the cupcake evenly.
  11. Grate extra white chocolate over the icing and a few saffron strands.

 

Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 1
Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 5
Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 6
Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 7
Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 8
Low Fat White Chocolate Saffron and Vanilla Cupcakes
Step 9

Like this recipe? 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