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Ricotta Strawberry Lemon and Thyme Bread Slice

Posted on Posted in Slice .

Ricotta Strawberry and Thyme Bread Slice

Ricotta Strawberry and Thyme Bread Slice recipe

For something different I wanted to make an easy, no bake, no fuss, low fat, low sugar, quick treat that had interesting and tasty flavours. Something that would appeal to most but still have my unusual twist.

This recipe took 4 attempt where number 3 almost fit the brief with strawberry, lemon and elderflower. However replacing the replacing the elderflower with thyme took the slice from ok to the next level.

 

Ingredients:

  • 260g brioche bread (or any sweet bread)
  • 100g sugar
  • 55g butter
  • 1 egg yolk
  • 1 tsn vanilla essence
  • 4 tsn lemon zest
  • 1 tsn strawberry essence
  • 2 tsn dried thyme
  • 300g ricotta

 

Method:

  1. Line a 20cm x 20cm square slice tin with baking paper.
  2. Cut the bread into 2 large pieces and line the base of the tin with the bread slices cut to fit the base.
  3. Push the bread down so it is slightly squashed into the tin.
  4. In a bowl beat the sugar and butter until creamy and fluffy with electric beaters.
  5. Add the egg yolk, vanilla, lemon zest , strawberry essence and thyme beat for a further 1 minute.
  6. Add the ricotta and beat until smooth.
  7. Spoon the ricotta mix over the bread, pushing down with the back of a spoon.
  8. Place in the fridge for 3 hours to set.
  9. Cut into slices and top with a little additional lemon zest, thyme and strawberry halves.

 

Ricotta Strawberry and Thyme Bread Slice recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow

Posted on Posted in Slice .

Strawberry Lemon Slice with Earl Grey Marshmallow

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

This recipe is easy, requires low effort and only a small number of ingredients.

The flavors all complement each other well, where they create a very unique and flavorsome little sweet treat.

This recipe originally came about as I wanted to make the easiest, fuss free marshmallow that people would be impressed with. I spend ages producing and using multiple baking techniques and ended being really happy with this outcome.

I also went through a baking with tea phase and was yet to perfect a recipe using Earl Grey tea (this was attempt number 7).

This recipe would make for a lovely high tea inclusion for any occasion.

Ingredients:

  • 100g self raising flour
  • 1oog plain flour
  • 180g sugar
  • 100g butter
  • 4 tsn strawberry essence
  • 1 tsn lemon zest
  • 1 egg

Marshmallow:

  • 4 teabags Earl Grey
  • 1 tbsn gelatine powder
  • 140g sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
  2. Place the flours and sugar into a bowl and mix.
  3. Melt the butter in a bowl and add the essence and zest.
  4. Stir the egg into the flour mix, add the butter mix and stir until well combine.
  5. Place the mix into the cake tin and flatten with fingers until smooth.
  6. Bake in the oven for 20 minutes, then set aside to cool.
  7. Place 300ml boiling water into a cup and add in the tea bags. Leave the tea to infuse for 5 minutes.
  8. Make the marshmallow mix by placing the gelatine into 100ml of the infused tea water in a bowl and whisk to combine the mix.
  9. Place another 100ml tea water and sugar into a bowl and whish with electric beaters for 4 minutes.
  10. Place the gelatine mix in the microwave until warm and syrupy in texture if mix has gone cool and hard.
  11. Slowly pour the gelatine mix into the sugar mix in a consistent stream while the beaters are on high.
  12. Continue beating for a further 8 minutes or until the mix is light and fluffy.
  13. Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
  14. Cut and enjoy.

 

Notes:

  • You need to make more tea than required as the tea bags soak up a lot of the liquid.

 

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

 

Ingredients:

  • 2 tsn flour
  • ½ tsn bi carb of soda
  • 1 tsn cream of tartar
  • 130g corn flour
  • 4 eggs
  • 175g Strawberry Nesquik
  • 1 + 1/2 tsn strawberry essence

Cream:

  • 300ml thickened cream
  • 4 tbsn icing sugar
  • 1 + ½ tbsn white rum

Lime Curd:

  • 2 egg yolks
  • 2 eggs
  • 14og sugar
  • 80ml lime juice
  • 100g butter

Ganache:

  • 20ml thickened cream
  • 30g white chocolate
  • 1 tbsn strawberry Nesquik
  • 2 tsn Strawberry essence

 

Method:

  1. Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
  2. Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
  3. Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
  4. Add the essence and beat for 1 more minute.
  5. Turn the beaters on low and add the flour mix and beat for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
  7. Remove the tins from the oven and leave for 10 minutes in the tins.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
  10. Whisk in the rum until just combine.
  11. To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
  12. Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
  13. Leave aside to cool completely.
  14. To assemble spoon the curd evenly on the top of 2 cakes.
  15. Spoon the cream evenly on the top of the curd.
  16. Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
  17. To make the ganache place the cream in the microwave until boiling.
  18. Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
  19. Stir until glossy and thick.
  20. Drizzle the chocolate ganache over the top of the cake and serve.

 

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry and Watermelon Couscous Cake

Posted on Posted in Cakes .

Strawberry and Watermelon Couscous Cake

Strawberry and Watermelon Couscous Cake

If you are a frequent visitor to my blog you would have caught on that I do like to bake with many varying grains and textures. for example Semolina and Polenta appear in my recipes on multiple occasions.

However, I am always looking for new and interesting ingredients to experiment baking with (new – meaning new for me or uncommon in general to bake with).

After going to dinner and having a friend eat a couscous meal with sweet accompanying sultanas and orange it got me thinking of baking a cake with couscous.

I thought it would have a similar property to semolina or polenta, where it would cook within the cake and soak up the moisture.

From here I figured a solution could be to make syrup to replenish the cake afterwards. Furthermore, I have been meaning to bake with watermelon for ages and as this fruit is full of liquid goodness it would be perfect for syrup making.

After a few attempt’s my Strawberry and Watermelon Couscous Cake is amazingly textured (you won’t know there is couscous) and when warm is exactly textured like a pudding! And the taste scrumptious! This cake was gone in seconds!

 

Ingredients:

  • 295g plain flour
  • ¼ tsn salt
  • 1 tbsn baking powder
  • 120g couscous
  • 230g butter
  • 200g sugar
  • 6 eggs
  • 1 tsn vanilla essence
  • 2 tsn strawberry essence
  • 1 tsn lemon zest
  • 160g strawberries

Syrup:

  • 750g watermelon flesh (approx. 1.5g of watermelon)
  • 200ml water
  • 250g sugar
  • 2 tsn lemon juice
  • 90g strawberries

Method:

  1. Preheat oven to 160c and line a 23cm spring form baking tin with baking paper.
  2. Place the flour, salt, powder and couscous in a bowl and whisk until well combine.
  3. Using electric beaters beat the sugar and butter until light and fluffy.
  4. Add in the eggs, beating in between each addition until pale and creamy.
  5. Add the vanilla, strawberry essence and lemon zest.
  6. Place the strawberries into a food processor and pour 160g into the wet mix. Beat to combine.
  7. Sift the dry ingredients into the wet mix and beat until just combine.
  8. Pour into the cake tin and bake in the oven for 50mins or until a skewer inserted in the center comes out clean.
  9. To make the syrup, place the watermelon in a food processor and run through a sieve into a pan.
  10. Add the sugar, water, remaining strawberries and lemon juice into the pan.
  11. Gently heat until the sugar is dissolved then increase the heat boil, then bring to a simmer for 10 mins until the liquid is syrupy.
  12. Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
  13. Leave the cake to cool completely in its tin.
  14. Once cooled remove the cake from the tin.

Notes:

  • You will need 250g packet of strawberries and 1.5kg of watermelon for this recipe.
  • You will have approx. 4 cups of syrup liquid. This may look like a crazy amount but trust me you need this. The couscous will soak up all the moisture in the cake so you need to add this to replenish it again.
  • You are best adding the syrup to the cake while it is still hot to allow the liquid to seep through the whole cake and not just the top.
  • This cake is best eaten the next day (stored in the fridge) and served warm.

 

Strawberry and Watermelon Couscous Cake recipe

Ingredients

Strawberry and Watermelon Couscous Cake recipe

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Strawberry and Watermelon Couscous Cake recipe

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Strawberry and Watermelon Couscous Cake

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Strawberry and Watermelon Couscous Cake recipe

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Strawberry and Watermelon Couscous Cake recipe

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Strawberry and Watermelon Couscous Cake recipe

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Posted on Posted in Cakes .

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

Ever noticed how some recipes call for buttercream, sour cream or even just plain cream instead of milk? So if these other dairy ingredients are used to change the texture of cakes then I wondered what yoghurt would do…

Being a massive fan of yoghurt (especially fruit flavored) I decided to make a cake with yoghurt and the base ingredient.

As I had strawberry yoghurt in the fridge and some rhubarb left over from my rhubarb orange and ginger cake, I decided to use these two ingredients to make Rhubarb and Strawberry Yogurt Cake. This cake is really tasty but I wanted to make sure yoghurt was the hero ingredient so I decided to incorporate yogurt into an icing for the cake.

Knowing that lemon would work well as a 3rd key flavor to the Rhubarb and Strawberry I made up a Lemon Yoghurt Frosting (mascarpone cheese to thicken up the texture to ensure no runny business)!

 

Ingredients:

Cake:

  • 600g rhubarb
  • 1 + ½ flour
  • 2 tsn baking powder
  • ¼ salt
  • 1 cup of strawberry yoghurt
  • 1 cup sugar
  • 3 eggs
  • 1 tsn lemon juice
  • 1 tbsn strawberry essence
  • ½ cup oil

Icing:

  • 220g thick natural yogurt
  • 70g icing sugar
  • 120g mascarpone cheese
  • 1 tbsn lemon zest

 

Method:

  1. Pre heat the oven to 175c and line a 30cm cake tin.
  2. Place the rhubarb cut into 2 cm pieces in a saucepan with ¼ cup sugar. On a medium heat cook, stirring for about 10 minutes until the rhubarb is soft and smooth. Place aside to cool.
  3. Place the flour, baking powder, salt and remaining (3/4 cup) sugar into a bowl and whisk.
  4. Place the yogurt, eggs, juice and essence into another bowl, whisk to combine.
  5. Pour the dry ingredients into the wet and using a whisk combine. Once just combine add in the oil and the rhubarb. Stir to combine.
  6. Place into the cake tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.
  7. In the interim make the icing by beating together all 4 ingredients until well combine. Place in the fridge to set.
  8. Once the cake is cooled spread the icing all over the cake and enjoy!

 

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

Ingredients

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Strawberry Yogurt Cake with Lemon Yoghurt Frosting recipe

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Strawberry Cake Biscuits

Posted on Posted in Biscuits .

strawberry cake biscuits

Strawberry Cake Biscuits

I don’t tend to make many biscuits, I more skew to cakes and slices. Biscuits (or cookies if you’re from the states where some of my lovely readers are) tend to be either chocolate, chocolate chip or chocolate with nuts. You don’t get many biscuit variations like slices and cakes (when was the last time you ate a strawberry biscuit or orange and poppy seed?)!

Still on topic but to give you some context to this recipe, I was at the supermarket the other day and noticed a whole massive section to cake mixes, cupcakes and muffins but only 2 types of biscuit packs – chocolate and choc chip.

People must want to try other flavours…or maybe they just don’t sell..guess I will never know.

However, this got me thinking, what happens if I buy one of the more unique cake mixes and turn it into biscuits instead?

I don’t recall the last time I ever used a pack mix for baking but this could be a very interesting experiment indeed.

That brought on the Strawberry Cake Biscuit recipe.

 

Ingredients:

  • 1 (500g approx.) cake packet mix – I used Betty Crocker Strawberry
  • 1 tsn baking power
  • 2 eggs
  • 1/3 cup butter
  • ½ tsn vanilla extract
  • 1 cup of small white chocolate chips (optional)

 

Method:

  1. Pre-heat the oven to 175c and line 2 large baking trays with baking paper.
  2. Mix together the cake mix and the baking powder.
  3. Whisk by hand the eggs, butter, and vanilla extract.
  4. Stir the wet ingredients into the dry until the dough is formed.
  5. Mix in the choc chips if you are opting for this ingredient.
  6. Using hands with a little oil/butter roll the dough into balls about 30g in size (this is about the size of a 50c piece). Place on the baking paper.
  7. Bake for 10 minutes or until they are almost (but not) about to get slightly brown.
  8. Wait a few minutes and transfer onto a baking rack to cool. Once on the rack slightly push them down with a spatula if they have risen a lot in the center.

 

 

Notes:

  • You can use any cake mix. I almost went for the white chocolate and raspberry swirl.
  • This is a bit of a cheat recipe but it is just so simple and you can make biscuits you have never even tasted before!
  • They take a whole of 20 minutes to make and bake!
  • The biscuits are quite sweet so it wouldn’t hurt to make them smaller than I have recommended if you don’t like things too sweet.
  • The mix I bought came with an icing mix, if yours does too you can make the icing and use it to make a biscuit sandwich (similar to a melting moment type biscuits).

 

Strawberry Cake Biscuits

The ingredients

strawberry cake biscuits

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