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Vegan Vodka Watermelon Sorbet

Posted on Posted in Ice-cream & Sorbet .

Vegan Vodka Watermelon Sorbet

Vegan Vodka Watermelon Sorbet recipe

Have you ever heard of people infusing vodka into a whole watermelon? A friend was telling me if you cut out a hole in the watermelon skin and hollow the watermelon out a little bit you can pour vodka into the hole to make a spiked watermelon. You put it in the fridge for a day and then cut it up as per usual for a twist on having a drink of vodka.

This got me thinking. As I had some watermelon left over from a previous bake and have a New Years Eve gathering in a few days I could get into some experimenting.

So I figured as watermelon is basically all liquid, if I blitz the flesh with the vodka and some sugar I could freeze the mix and make a granita.

Though the granita was lovey it wasn’t really anything unusual, therefore I decided to add in another flavour to compliment the watermelon taste as well as turn it into a silky smooth and more satisfying sorbet.

As my friend hosting is a vegan thus wont eat eggwhite (which is needed to turn the granita into sorbet) I decided to use an alternative that she could eat. There are many egg replacement options that vary in results, however I have noticed that of you want eggwhite alternatives aquafaba (the liquid in cans of chickpeas) is actually the best alternative out there. It whips up exactly like eggwhites and if you add some cream of tartar the peaks will hold. Aquafaba does have a slight taste to it but it’s so subtle that the watermelon flavour completely covers any trace 100%. Not only does this alternative yield the best results, it’s actually not an unhealthy alternative (etc like using a water/oil comb). AND most importantly I can guarantee no one will be able to tell you have used chickpea liquid.

Ingredients:

  • 120g sugar
  • 800g watermelon flesh
  • ½ tsn lime zest
  • 90ml vodka
  • 2 tbsn aquafaba (or 1 eggwhite if you wish to opt against Vegan)
  • 1/4 tsn cream of tartar

 

Method:

  1. Run the skin off the watermelon and place 800g of the fruits flesh into a food processor.
  2. Add the sugar and zest into a food processor and blitz until the watermelons is liquid in consistency.
  3. Place the mix into a bowl and heat in the microwave until warm, stir to dissolve the sugar.
  4. Allow the mix to cool and add the vodka, stir to combine.
  5. Place the bowl into the freezer until the mix is frozen (this will take about 3 hours).
  6. Whip the aquafaba (or egg white) along with the cream of tartar with electric beaters until peaks form.
  7. Add the frozen watermelon mix back into the food processor with the whipped aquafaba and blitz until the mix is silky smooth and paler in colour.
  8. Place the mix back into the bowl and into the freezer to freeze again.
  9. Remove the mix from the freezer 5 mins prior to serving.
  10. Spoon into cocktail glasses (or whatever bowl you want), enjoy!

 

Note: Aquafaba is simply just the liquid that a can of pre-soaked chickpeas come in.

 

Melon and Lime Cupcakes recipe
Step 2
Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
Step 7

 

 

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Black Russian Cake

Posted on Posted in Cakes, Russia, Traditional .

Black Russian Cake (aka Vodka Kahlua Cake)

Black Russian Cake recipe

So this cake technically is not a traditional Russian cake, however is a cake that is popular in Russia and has many many many versions of it. The 4 things all versions have in common being; lots of vodka, Kahlua and chocolate.

My understanding is if cream is included in the recipe it is usually piped in the center of the cake where the hole is, however I felt that icing the cake with the cream in the center horizontally was a great way to break up the intense chocolate richness (instead of just use it as a decorative feature).

Now I have make Chocolate, Nutella and Kahlua cake before (see my Kahlua Nutella Chocolate Cake recipe), where this cake was absolutely delightfully decadent.

This Russian cake however, has the significant addition of the vodka that really breaks up the sweetness and somehow makes the Kahlua and chocolate event more scrumptious in flavour.

The texture of the cake (I’m not sure if this is thanks to the vodka) is amazing. Think choc and coffee brownie cake with a layer of Nutella.

This cake will melt in your mouth and leave you wondering why you have been wasting kjs on plain chocolate cake in the past.

 

Ingredients:

Batter:

  • 190g flour
  • 50g corn flour
  • 30ml milk powder
  • 1 tsn baking powder
  • 1 tsn salt
  • 100g cocoa powder
  • 430g sugar
  • 70g butter
  • 200g vegetable oil
  • 170ml milk
  • 4 eggs
  • 60ml vodka
  • 30ml Kahlua

Syrup:

  • 50g butter
  • 2 tbsn water
  • 90g sugar
  • 100ml vodka
  • 100ml Kahlua

Cream:

  • 300ml thickened cream
  • 20g icing sugar
  • 100g Nutella

 

Method:

  1. Pre-heat the oven to 175c degrees and spray a non-stick Bundt cake tin with oil spray.
  2. In a bowl double sieve the flours, milk powder, baking powder, salt, cocoa powder and sugar.
  3. In another bowl heat the butter until just melted.
  4. Add the oil and milk to the butter mix and using electric beaters whisk for 2 minutes.
  5. Add the eggs to the butter mix and beat for a further 3 minutes.
  6. Add the vodka and Kahlua to the egg mmix and beat for 1 more minute.
  7. Add the wet mix to the flour mix and whisk until just combine.
  8. Pour the batter into the tin and bake in the oven for 45 minutes, or until a skewer inserted in the center comes out clean.
  9. Place the cake on a cooling rack until cold.
  10. 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.
  11. Add the Vodka and Kahlua and stir until well combine and the mix slightly thickens.
  12. Take the syrup off the heat for later use.
  13. Make the cream by combining all ingredients into a bowl and beating with an electric whisk until peaks form, set aside.
  14. Using a pastry brush brush the top of the cake with half the syrup mix.
  15. To put the cake together, cut the cake into 2 layers horizontally.
  16. Place the bottom layer on a plate and using a pastry brush brush the remaining syrup onto the cake cut side up.
  17. Add the cream mix and top with the second cake layer, syrup side up.

 

Note: I dusted the cake with icing sugar to decorate.

Black Russian Cake recipe

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Black Russian Cake recipe

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Black Russian Cake recipe

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Spiced Caramel Apple Pie Cake recipe

Step 13

 Black Russian Cake recipe

Step 15

 

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