spices – Sweet Tooth Experiments

Spiced Caramel Apple Pie Cake

Posted on May 3, 2019 Posted in Cakes .

Spiced Caramel Apple Pie Cake


After eating an apple pie recently I got the idea of turning the filling into a cake, but instead of putting the filling into the batter of the cake I wanted to use it as the filling between cake layers. For the cake batter I wanted to ensure that the apple was evident, but not the only key feature in the cake. Additionally, I wanted to cake to feature flavors that complement the apple, thus incorporating brown sugar, caramel essence, ginger and of course apples best friend…cinnamon. Think carrot cake or banana cake texture and flavors, but without the carrot and banana.To keep the apple pie mix intact and in the middle of the cake layers I opted for a cream cheese frosting for the layers and outside of the cake, again featuring the caramel flavor. The outcome is a delectable spiced apple cake that is rich in apple pie inspired flavor layers as well as caramel cheesecake-ish frosted layers.

Ingredients:

Cake:

170g brown sugar
2 eggs
100ml vegetable oil
50ml butter, melted
420g apples, peeled and grated (240g grated apple)
220ml self-rising flour
1 tsn of bi- carbonate soda
1 tsn ground cinnamon
1 tsn ground ginger
60g almond meal
1 lemon (zest of whole lemon)

Apple Filling:

55g brown sugar
½ tsn ground cinnamon
30g butter
180ml water
260g apples, peeled and diced (175g diced apple)

Syrup:

30ml brandy
30ml lemon juice
80g brown sugar

Icing:

80g butter
100g white chocolate
250g cream cheese
120g vanilla flavored yoghurt
1 tsn salted caramel essence
30g icing sugar

Method:

Pre-heat the oven to 175c degrees and line 3 x 25cm cake tins with baking paper.
Using your kitchen aid (electric beaters) beat the sugar and eggs for 5 minutes or until fluffy and pale.
Add the melted butter and oil to the bowl, pouring while the beaters run.
Stop the mixer and remove the bowl.
Add the apple and sift in the flour, spices, salt, soda and almond meal.
Carefully fold the ingredients together until just combine.
Pour the mix evenly into the 3 tins and place in the oven for 30 minutes or until a skewer inserted into the center comes out clean.
Leave the cakes on a cooling rack to cool completely.
Meanwhile, to make the filling place the butter, sugar, cinnamon and water into a saucepan and heat on high until boiling.
Add the apples and cook on high for 10 minutes until the syrup thickens and the apple is soft but still holds it’s shape.
Place the mix into a bowl and leave aside to cool.
Place the syrup ingredients into a new bowl and heat in the microwave until boiling, stir until silky smooth in texture.
Using a pastry brush, brush the syrup onto the top of the 3 cakes.
Next make the icing by melting the butter in a medium sized bowl in the microwave until bubbling. Add the white chocolate piece and stir until smooth.
Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky. Place in the fridge to set.
To put the cake together place one cake layer on a plate syrup side up, top with ¼ icing, then ½ of the apple filling over the top of the icing.
Top with the second cake layer syrup side up, top with ¼ icing, then the remaining apple filling over the top of the icing.
Top with 3^rd cake layer syrup side down and ice the top and the sides of the cake with the remaining icing.
To decorate I have topped with dried apple slices and caramel sauce.


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Chocolate Honeycomb Spiced Christmas Pudding

Posted on December 9, 2017 Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.

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Spiced Parsnip Date and Orange Cupcakes

Posted on September 23, 2017 Posted in Cupcakes .

Spiced Parsnip Date and Orange Cupcakes

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!

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
1/3^rd 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:

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

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Spiced Sweet Potato Bourbon and Caramel Cake

Posted on August 12, 2017 Posted in Cakes .

Spiced Sweet Potato Bourbon and Caramel Cake

Spiced Sweet Potato Bourbon and Caramel Cake recipe

In recent experimenting I made chocolate truffle by purely blitzing sweet potato, spices, a few gingernut biscuits and white chocolate. While the truffles were nice they were a little bland. However, from this recipe I thought the puree and white chocolate actually had legs to make a healthier alternative to buttercream icing (thanks to the smooth texture, consistency and taste).

As mentioned the truffles alone were a little bland so after a bit of flavor combo experimenting I decided that caramel, bourbon, honey and pecans would be the perfect mix of flavors to add.

As the sweet potato is not the strongest of flavors I opted to include this flavor in both the icing and the cake batter.

Caramel would be featured in the filling of the cake layers as well as only brown sugar being utilised in the cake.

Bourbon would feature most strongly in the cake as well as a syrup layer to really pack the punch and ensure the cake is extra moist.

The pecans would be diced up for so extra textural crunch and lastly the honey would be used in the syrup and the caramel.

This cake is soo super moreish, with a gingerbread undertone all the flavors work soundly.

Ingredients:

Sweet potato puree:

640g sweet potato

Sweet Potato Icing:

85g white chocolate, chopped
200g sweet potato puree

Cake:

80g pecans
180g butter, softened
275g brown sugar
1 + ½ tsn vanilla essence
4 eggs
245g sweet potato puree
90ml bourbon
310g self-rising flour
½ tsn salt
1 + 1/3 tsn ground cinnamon
1/3 tsn ground ginger
1/3 ground nutmeg
¼ tsn ground cloves

Caramel:

60g white sugar
10ml water
10g butter
135ml cream
15g brown sugar
1/8 tsn salt
20ml honey

Syrup:

15g butter
35g white sugar
10ml water
½ tsn vanilla essence
15g honey
25ml bourbon

Method:

To make the puree peel the sweet potato and chop up into pieces.
Place the potato pieces into a bowl of water and heat in the microwave on high for 10 minutes or until a knife glides into a piece of potato effortlessly.
Drain the potato pieces and place into a food processor blitzing until silky smooth in texture, once done move mix into a bowl for later use.
To make the potato icing place 200g of the puree back into the food processor with the white chocolate. Blitz until well combine and silky smooth (the white chocolate will melt with the heat of the puree and combine with the potato).
Place the potato icing mix into a bowl and once cooled into the fridge to set.
Preheat the oven to 170c degrees and line 2x 25cm cake tins with baking paper.
Chop the pecans into small pieces and scatter into the bottom of both tins.
Place the butter into a mix-master (kitchen aid) and beat on high for 5 minutes, scraping down the butter from the sides each minute.
Add the sugar and vanilla and beat for another 3 minutes, scraping down the sides each minute.
Add the eggs one at a time, beating in between each addition until the mix is light and fluffy.
Add the 245g of puree and bourbon to the butter mix and beat on medium until well combined.
Sieve the flour, salt and spices into the butter mix and on a low speed beat until the dry mix is just combine to a smooth consistency.
Spoon the mix over the top of the pecans evenly with 1/3 of the mix into one tin and the remaining 2/3 in the second tin. Use the back of a spoon to flatten the mix to an even top, place the cakes in the oven for 40 minutes to cook.
Meanwhile make the caramel by placing the white sugar and water into a saucepan on the stove on high heat. Stir until the sugar has dissolved.
Leave the mix to bubble without stirring until it reaches golden brown in colour.
Take the saucepan off the heat and add 35ml of the cream, brown sugar, salt and honey stirring until well combine and silky smooth (be careful of the splatter). Pour the caramel into a ceramic bowl and leave aside to cool completely.
After the 40 minutes of the cakes cooking check the smaller cake by placing a skewer in the center. If if it comes out clean its done, if not leave until it does.
Check the second cake after 60 minutes by placing a skewer in the centre if it comes out clean its done, if not leave until it does.
Leave both cooked cakes in their tins for 5 minutes then invert onto a cooling rack.
Meanwhile make the syrup by placing the butter, sugar, water, vanilla and honey into a saucepan and heat on high for 5 minutes until thick bubbles occur and the syrup reduces.
Take the saucepan off the heat and add the bourbon stirring until well combined.
Add the cooled caramel mix to the remaining 100ml of cream and beat with electric beaters until well combine and peaks form.
To assemble the cake, cut the tops of both cakes to make them level and cut the larger cake in half horizontally.
Using a pastrybrush brush the cut sides of the 3 cake layers with the bourbon syrup mix until well covered.
Place 1 cake layer onto a plate syrup side up. Top with half the caramel cream mix.
Add the 2^nd cake layer syrup side up, top with remaining caramel cream mix.
Add the last cake later syrup side down and top with the sweet potato icing mix.
Place the cake in the fridge for 1 hour to set then cut and enjoy!

NOTE: To stop the caramel cream overflowing the cakes edges I piped some buttercream around the 2 cakes edges that the caramel cream would be spread on. I purely did this as I did not want the overflowing look.

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Chamomile Floral Spice Cake

Posted on March 18, 2017 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:

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


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Carrot Chai Chocolate Mix Cake

Posted on June 5, 2016 Posted in Cakes .

Carrot Chai Chocolate Mix Cake

The purpose of this cake was originally to utilise 2 cake mix’s and make a really quick and unique cake that took no effort and could be applied to any cake mix flavor’s.

After deciding that I would use carrot as my base I then opted for vanilla so I could add a few flavor profiles to the mix without letting them overpower the carrot base.

I needed complementary flavors to the carrot, not a flavor takeover! A little cocoa and chai powder seemed like the perfect match and just to put a spin on this I added a hit of chili.

I figured cocoa and chili go well and chai chocolate would be just like spiced chocolate. Carrot cake tends to have lots of spices thus the chai should work.

The chocolate and carrot combo…that was a risk, but a risk that paid off.

Ingredients:

470g carrot cake mix
340g vanilla mix
70g chai powder
35g cocoa powder
¼ tsn chili powder
Eggs
Oil
Milk

Icing:

140g cake mix icing powder
70g chai powder
1/8^th tsn chili powder
150g butter

Method:

Pre heat the oven to 180c degrees and line 2 x 20cm cake tins with baking paper.
Prepare the carrot cake according to the cake mix instructions (adding the egg, oil and water. Stir with a hand whisk until well combine etc).
Pour the batter into a cake tin.
Prepare the choc chai cake by adding the vanilla mix into a bowl through a sieve.
Remove 100g of the vanilla mix and add the chai powder, cocoa powder and chili powder through a sieve, stir well.
Continue the choc chai cake by preparing the cake mix according to the cake mix instructions (adding the egg and milk. Stir with a hand whisk until well combine etc).
Pour the batter into the second cake tin.
Place both cakes in the oven and bake according to box instructions (45 minutes) or until a skewer inserted in the cakes comes out clean.
Place the cakes onto a cooling rack until cold.
Meanwhile to prepare the icing place the icing mixes, chai powder, chili powder and butter (at room temperature) to a bowl and beat with electric beaters.
Cut the tops off both cakes to ensure flat cakes.
Cut both cakes into 2 horizontally.
Place a carrot cake layer on a plate and spread with 100g of the icing.
Add a chai cake on top and spread 100g of the icing.
Add the last carrot cake layer and spread with 100g of icing.
Top with the last chai cake layer and top with the remaining 100g of icing.

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Semolina Spiced Mini Cakes

Posted on December 21, 2015 Posted in Cakes, Cupcakes .

Semolina Spiced Mini Cakes

Recently I have been playing a lot with syrups for cakes, which has resulted in quite some playing with a variation of spices and essence (some I am familiar with and some not so much).

One of the syrups I made up was so amazing that I decided to create a cake purely based on the key spices and essence.

After thinking about what cake foundations would best hold and complement my new favourite spices and essences I ended up deciding on a semolina (almost polenta) cake.

It did take me 3 tries to get to this final recipe:

Attempt 1 – was to produce a thin syrup, which just overtook the cake and flooded it.

Attempt 2 – was to make the syrup more of a caramel consistency, almost to a praline level. This just didn’t suit the cake, it needed to have an ‘icing’ element that would work with the strong spices and tone down the sickly sweetness.

Attempt 3 –I gave up on the syrup idea and decided that this cake would be best eaten with ice-cream and cream as it would work wonders with the strong moist richness of the cake. Therefore whipped up some cream and success!

Ingredients:

Cake:

1 cup sugar
180g butter
1 tsn vanilla
1 tsn cinnamon
1 tsn cardamom
½ tsn star anise
6 threads of saffron
½ tsn rosewater essence
240g natural yoghurt
1 cup semolina
½ cup self raising flour
½ tsn baking powder

Topping:

300g cream
2 + ½ tbsn icing sugar

Method:

Preheat the oven to 180c degrees and fill 2 x 12 cupcake tin trays with cupcake liners/cases.
Using electric beaters beat the butter, sugar, vanilla, cardamom, cinnamon, rosewater, saffron diced and star anise until light and fluffy.
Add the yoghurt, semolina, flour and baking powder and beat until the mix is just combine.
Spoon the mix into the 24 cupcake patties.
Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove the cakes from the tin and place on a cooling tray until cold.
Meanwhile to make the topping whip the cream and sugar in a bowl with electric beaters until peaks form.
Using a piping bag and star nozzle pipe the cream on the top of the cold cake.
Remove the cakes from the patty cases and sprinkle with a little cinnamon on top.

Notes:

I have decorated the cakes with a sugar almond on top.

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Chia Spiced Crispy Slice

Posted on November 2, 2015 Posted in Slice .

Chia Spiced Crispy Slice

You may have already noticed but I do like the mix of spices that make up chai. I have made amazing chai latte cupcakes and spiced chai cakes (recipe yet to be rleased stay tuned) but have gravitated towards these flavors yet again!

This recipe itself have evolved from a chocolate and chestnut roll cake using marshmallows and rice bubbles to a chocolate and chestnut rice bubble crisp slice to somehow a crispy slice but with chai spices.

To ensure the slice was sturdy I added a white chocolate layer, which actually excelled the chai flavors.

Ingredients:

60g butter
280g vanilla marshmallows
1 tsn vanilla essence
1 tsn ground cardamom
1 tsn ground cinnamon
1 tsn mixed spice
½ tsn ground ginger
¼ tsn ground nutmeg
½ tsn ground cloves
5 cups rice bubbles

Topping:

50g butter
190g white chocolate

Methods:

Line a 20cm x 20cm square slice tin with baking paper.
Place the butter, marshmallows, essence and spices in a bowl and heat in the microwave for 45 seconds or until the marshmallows swell to double size.
With a spoon mix the ingredients until a smooth fluffy paste is made.
Add the rice bubbles to the mix and stir until well combine.
Spoon the mix into the prepared tin and using fingers push the mix down to a solid flat base.
Place the butter in the microwave and heat until bubbling.
Add the white chocolate and leave to melt for 1 minute.
Stir the chocolate mix until smooth and glossy and pour over the top of the rice bubble base.
Place in the fridge for 1 hour to set before cutting.

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Chai Latte Cake

Posted on September 8, 2014 Posted in Cakes .

This recipe was inspired by a work colleague who suggested it would be interesting to replicate the flavours of a chai latte in my baking.

After playing around with a few ways of doing this (teabags, powder, a mix of Indian spices) I came up with the most amazing tasting, easy to make and all round satisfying Chai Latte Cake.

Outside on my Lemon Meringue Cheesecake, I have never received so much positive feedback from a cake I have made.

If you want to impress, this cake delivers – 100% guaranteed.

Chai Latte Cake

Ingredients:

Cake:

3/4 cup butter
3/4 cup sugar
150g instant chai powder
¼ tsn cardamom
3 eggs
3/4 cup milk
2 tsp vanilla essence
205g plain flour
2 + ¾ tsn baking powder
1/3 tsn bi carbonate of soda
¼ tsn salt

Frosting:

Ingredients:
135g butter
1 tsn of vanilla essence
165g icing sugar
25g instant chai powder
1 tbsn milk

Directions:

Preheat the oven to 175 and line a 30cm cake tin with baking paper.
Cream the butter and sugar in an electric mixer for 3 minutes.
Add the chai powder and Cardamom to the sugar mix and beat until combined.
Beat in the eggs one at a time, the milk, then the vanilla.
In a separate bowl mix the flour, baking powder, bicarbonate of soda and the salt until combined.
Slowly add the dry mix to the wet mixture a little at a time, beating in between until a thick creamy batter is formed.
Place the batter in the cake tin, using a spoon to flatten the top and bake for 40 minutes or until the cake is cooked through when you test it with a skewer.
While the cake is cooling you can make the frosting by beating the sugar and butter until light and fluffy.
Add the icing sugar, chai pwdrer and milk to the butter mix with electric beaters and beat for 5 minutes until creamy and thick.
Once the cake is cooled spread the frosting over the cake and enjoy.

Notes:

You can turn this mix into cupcakes by filling the patties ¾ full and baking for 20 minutes or until a skewer inserted in the center comes out clean.

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Avocado Chocolate and Orange Mousse Tart

Posted on July 6, 2014 Posted in Tarts .

Avocado, Chocolate and Orange Mousse Tart

Creamy and rich chocolate mousse that is scrumptious, made of fruit and is free from sugar, cream and butter…you have to be kidding right? Wait don’t click off this post, its true I promise!

Not only that, this recipe is actually healthy for you, seriously!

To be able to serve this mousse I have also created a pastry tart shell recipe that is also sugar free to keep with the no sugar theme. This is also detailed below:

Ingredients:

Pastry

2 cups flour
½ tsn salt
50g honey
2 tsn cocoa powder
110g butter
1 egg
1 tbsn milk

Mousse

100g pitted dates
2 avocadoes
1 orange
150g honey
55g cocoa powder
½ tsn cinnamon
½ tsn ground cardamom
1/2 ground mixed cloves

Method:

Pre-heat the oven to 175c and spray a tart tin with oil.
Place the flour, salt and cocoa powder into a food processor and pulse a few times to mix.
Dice the butter into small pieces and process until combined.
Add the egg, honey and milk and process until combined.
Wash hands and turn dough out onto the bench and kneed into a ball onto baking paper.
Using a rolling pin roll the dough into a circle shape and place into the tart tin.
Place the tin into the fridge for 20 mins.
Place the dates into boiling hot water in a bowl and let sit for 10 minutes.
Blind bake the tart shell (place baking paper and rice on top of the tart shell to stop the pastry rising).
Place the tart shell in the oven and cook for 20 mins. remove the rice and bakng paper and bake for further 5 mins or until the pastry sides have browned.
Once the tart is cooled place on a cooling rack until cooled.
To make the mousse place the drained dates, avocado, orange zest, juice, cocoa powder, honey, cinnamon, cardamom and mixed cloves into a food processor and process until smooth and combine.
Spoon the mousse into the cooled tart shell and flatten the top.
Place in the fridge to set for 1 hour minimum.

Notes:

For best results make the day prior and leave overnight in the fridge, letting the mousse really set. This will thicken the texture of the mousse making it hold its shape for much longer, especially when slicing and platting up.
You can decorate with some additional grated orange zest or sift some extra cocoa powder.

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Sweet Tooth Experiments

Tag Archives: spices

Spiced Caramel Apple Pie Cake

Chocolate Honeycomb Spiced Christmas Pudding

Spiced Parsnip Date and Orange Cupcakes

Spiced Sweet Potato Bourbon and Caramel Cake

Chamomile Floral Spice Cake

Carrot Chai Chocolate Mix Cake

Semolina Spiced Mini Cakes

Chia Spiced Crispy Slice

Chai Latte Cake

Avocado Chocolate and Orange Mousse Tart

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