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Tag Archives: yoghurt

Semolina Spiced Mini Cakes

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

Semolina Spiced Mini Cakes

Semolina Spiced Mini Cakes recipe

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:

  1. Preheat the oven to 180c degrees and fill 2 x 12 cupcake tin trays with cupcake liners/cases.
  2. Using electric beaters beat the butter, sugar, vanilla, cardamom, cinnamon, rosewater, saffron diced and star anise until light and fluffy.
  3. Add the yoghurt, semolina, flour and baking powder and beat until the mix is just combine.
  4. Spoon the mix into the 24 cupcake patties.
  5. Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean.
  6. Remove the cakes from the tin and place on a cooling tray until cold.
  7. Meanwhile to make the topping whip the cream and sugar in a bowl with electric beaters until peaks form.
  8. Using a piping bag and star nozzle pipe the cream on the top of the cold cake.
  9. 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.

 

Semolina Spiced Mini Cakes recipe

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Semolina Spiced Mini Cakes recipe

Step 4

Kahlua and Butterscotch schnapps Cake

Step 8

 

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Tags: Cardamom, cinnamon, rosewater, Semolina, Semolina Spiced Mini Cakes, spices, star anise, yoghurt .

Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

Orange Blossom Polenta and Yoghurt Syrup Cake recipe
 
The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.
Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.
The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

  • 5 oranges
  • 250g butter
  • 110ml honey
  • 45ml orange blossom water
  • 165g brown sugar
  • 165g flour
  • 1 tsn baking powder
  • 130g almond meal
  • 130g polenta
  • 3 eggs
  • 300ml yoghurt
  • Extra 40g brown sugar

Syrup:

  • 65g sugar
  • 60ml orange juice
  • 25ml orange blossom water

 

Method:

  1. Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
  2. Turn the heat to high until the water is boiling then down to a gentle simmer.
  3. Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
  4. Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
  5. Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
  6. Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
  7. Add the honey and orange blossom water and beat until well combined.
  8. Add the flour, baking powder and beat until combine.
  9. Add the almond meal, polenta and eggs and beat until well combined.
  10. Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
  11. Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
  12. Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
  13. Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
  14. Leave the cake aside for 15 minutes then invert onto a cooling rack.
  15. Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
  16. Place the slices on top of the cake.
  17. To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
  18. Pour the syrup over the cake and enjoy.

 

Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

Step 1

 

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Tags: cake, orange, orange blossom, Orange Blossom Polenta and Yoghurt Syrup Cake, polenta, syrup, yoghurt .

Yoghurt Chickpea Chocolate Cake

Posted on August 11, 2015 Posted in Cakes .

Yoghurt Chickpea Chocolate Cake

Yoghurt Chickpea Chocolate Cake recipe

Although my cakes are not usually focused on ‘healthy’ sugar free or butter free I do make an effort to try and incorporate the more healthy versions of ingredients where I can as long as it does not jeopardize the flavour profiles.

This cake does exactly that, there is sugar and butter, however I have incorporated chickpeas, yoghurt and spices to enhance and replace extra carbs and additional fat.

People will never know that chickpeas are the base of this recipe and will be increasing their protein and low GI intake!

Ingredients:

Cake:

  • 200g dark chocolate
  • 2 tsn instant coffee granules
  • 2 tbsn boiling water
  • 80ml butter
  • 400g drained chickpeas
  • ½ tsn ground ginger
  • 120g brown sugar
  • 1 tsn vanilla essence
  • 4 eggs
  • 220ml flour
  • 1 tsn baking powder
  • 60g cocoa powder
  • 125ml vanilla yoghurt

Ganache:

  • 200g dark chocolate
  • 125ml vanilla yoghurt

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Place the coffee in the water and stir until combine.
  3. Place the coffee mix and chocolate into a bowl over simmering water and stir until melted and well combine.
  4. Take off the heat and leave aside to cool slightly and stir until the butter is smooth and glossy.
  5. Place the chickpeas, ginger, sugar, vanilla, eggs, flour, powder, cocoa and yoghurt into the food processor and blitz until smooth. Add the chocolate mix and blitz until well combine.
  6. Pour the mix into the cake tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
  7. Place on a cooling rack until cold.
  8. To make the ganache place the chocolate on a sauncepan on a low heat and stir until melted.
  9. Take off the heat and add the yoghurt until combine and glossy. Place aside until cooled.
  10. Cut the cold cake in half and spread half the ganache on the bottom layer. Place the top layer on the ganache and top the cake with the remaining ganache.
  11. Serve with ice-ream or double cream and enjoy.

Yoghurt Chickpea Chocolate Cake recipe

Step 4

Yoghurt Chickpea Chocolate Cake recipe

Step 6

Yoghurt Chickpea Chocolate Cake recipe

Step 7

 

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Tags: chickpoea, legumes, yoghurt, Yoghurt Chickpea Chocolate Cake .

Lychee Coconut and Lime Yoghurt Sorbet

Posted on March 30, 2015 Posted in Ice-cream & Sorbet .

Lychee Coconut and Lime Yoghurt Sorbet

Lychee Coconut and Lime Yoghurt Sorbet recipe

This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

  • 450g lychees
  • 110g coconut milk
  • 95g sugar
  • 250g natural yoghurt
  • 25g desiccated coconut
  • 15ml lime juice
  • 2 + ½ tsn lime zest

 

Method:

  1. Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.
  2. Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.
  3. Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.
  4. Pour the lychee mix into the yoghurt mix and stir until combine.
  5. Place the mix into the food processor again and blitz for 1 minute.
  6. Pour the mix into an ice-ream machine and churn accordingly.
  7. Place the mix into a container in the fridge until your ready to serve.

 

Notes:

  • If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.
  • I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

 

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 1

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 2

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 5

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 6

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 7

Lychee Coconut and Lime Yoghurt Sorbet recipe

 

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Tags: coconut, Ice-cream & Sorbet, lime, lychee, Lychee Coconut and Lime Yoghurt Sorbet, sorbet, yoghurt .

Healthy Chocolate Mousse Tart

Posted on January 18, 2014 Posted in Tarts .

healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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Tags: chocolate mousse, healthy, healthy chocolate mousse tart, mousse, tart, tofu, yoghurt .

Polenta, Yoghurt and Lime Cake

Posted on January 2, 2014 Posted in Cakes .

Polenta, Yoghurt and Lime Cake

Polenta, Yoghurt and Lime Cake

I am a lover of polenta, cook with parmesan and bake..oh my! So when I came across a polenta, yoghurt (I also love baking with yoghurt the texture is to die for) and lime cake I was intrigued.

You don’t taste the polenta (it doesn’t really have much flavor anyway) but the texture of this cake is awesome.

Ingredients:

  • 1 cup polenta
  • 1 cup natural yoghurt
  • 2 tsn finely grated lime rind
  • 250g butter
  • 1 cup white sugar
  • 3 eggs
  • 1 cup self raising flour

Syrup:

  • 1 cup white sugar
  • 1/3 cup lime juice

Method:

  1. Combine the polenta, yoghurt and rind in a bowl and mix. Refrigerate for 3 hours minimum (overnight would be best).
  2. Pre-heat the oven to 180c and line a 25cm cake tin with baking paper.
  3. Add the butter, sugar and polenta mix until combined. Then stir in the eggs and sifted flour.
  4. Pour batter (or spread due to constancy) into the cake tin and cook for 50 minutes.
  5. To make the syrup add the sugar and juice into a pan on the stove on low until the sugar is dissolved, then boil mixture.
  6. Pour the syrup over the cake in the tin once cooked and let the cake stay in tin for 20 minutes. Serve.

Notes:

  • This cake is amazing by itself but you can serve with a dollop of yoghurt on the side if you think the syrup is to over powering.
  • Don’t microwave the syrup instead of cook on the stove, the syrup won’t thicken and it will be the consistency of water not thick syrupy goodness.
  • I places some sultanas in the syrup for a bit of a variation on the syrup in the pic above, however I do recommend leaving the syrup as is.

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Tags: lime, polenta, syrup, yoghurt .
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