Molten Chocolate Lava Cakes with Raspberry Centres (or any other flavour inside)

Serves 2

Ingredients:

• 75g (1/2 cup) Quality Dark Chocolate, chopped
• 65g (1/3 cup) Unsalted Butter, chopped
• 1 Egg
• 1 Extra Egg Yolks
• 1.5 tbsp Pure Icing Sugar, sifted
• 1.5 tbsp Flour, sifted
• 3 x 1-2 tsp Raspberry Jam (or any other mixture that softens or melts when cooked, such as caramel, marshmellow, peanut butter, etc)
• 1 tsp butter, for greasing the pie tins
• 1 tsp Cocoa Powder, sifted for dusting
• Fresh Strawberries and cream or ice cream, to serve (optional)

Special Equipment:

• 2 x 1 cup individual non-stick pie pans (or if not available, a muffin pan will also do)
• Medium-sized deep saucepan
• 2 x Large glass or metal bowl
• Whisk

Instructions:

• Preheat the oven to 200C (220C if fan forced).
• Prepare 2 x 1 cup individual non-stick pie pans (or if not available, a muffin pan will also do) with either a baking paper base lining and/or greasing with butter or oil.
• Over a deep medium-sized saucepan with approx boiling water a few centimeters deep, place a large glass or metal bowl (Note : The base of this bowl should not touch the boiling water below it and the edges should be larger than that of the deep saucepan).
• In the large glass or metal bowl, place chocolate and butter.
• Stir until the chocolate butter mixture has melted and is smooth. Remove the bowl from the pan, turn off the heat and set the bowl aside for 10 mins to cool a little.
• In a separate heatproof bowl, whisk the eggs, extra yolks and icing sugar together for a minute or two until thick and pale.
• Gently fold in the sifted flour.
• Then, while whisking quickly, fold in the cooled chocolate mixture until only just combined.
• Spoon half the mixture into the greased pie pans / muffin holes.
• Place 1-2 tsp of something tasty in the middle such as raspberry jam, a large marshmellow or a drizzle of peanut butter.
• Then continue to fill the pans to the 3/4 mark with the remaining chocolate batter.
• Bake for aprox 8-10 mins until the cakes are just firmed up on the outside (and are still molten on the inside). Watch closely to not overcook.
• Set aside for 2-3 mins to cool a little. Then carefully invert each onto a plate, removing the tin and paper lining.
• Serve immediately, dusted with cocoa powder and along with strawberries, cream or ice cream.

Molten Mocha Lava Cakes

Serves 6

Ingredients:

• 150g Quality Dark Chocolate, Finely chopped
• 125g Unsalted Butter, chopped
• 3 tsp Instant Espresso Coffee (diluted with 1 tbsp boiling water)
• 2 Eggs
• 2 Extra Egg Yolks
• 1/2 Cup Pure Icing Sugar, sifted
• 1/4 Cup Plain Flour, sifted
• 2 tsp Cocoa Powder, sifted
• Fresh Strawberries, to serve with cakes (optional)

Instructions:

• Preheat oven to 200C.
• Grease individual tart pans (or if not avaiable, a muffin pan will do, just trickier to invert individually).
• In a medium-sized saucepan (placed in another larger saucepan with boiling water), place chocolate, butter and diluted coffee.
• Stir until the mixture has melted and is smooth. Remove from heat and set aside for 10mins.
• In a separate bowl, use electric beaters to beat the eggs, extra yolks and icing sugar together until thick and pale.
• Gently fold in the flour and cooled chocolate mixture.
• Spoon mixture into the greased tart pans / muffin holes. Bake for aprox 10 mins until the cakes look firm on the outside but are molten on the inside when pierced with a toothpick. Watch closely to not overcook.
• Set aside for 2-3 mins then invert onto plates and serve immediately. Dust with cocoa powder and serve with strawberries.
• Alternative flavours: Place something tasty in the middle that goes with chocolate such as a tsp of raspberry jam or sweetened peanut butter. Simply fill the tart pans to 1/2, add the flavouring, then continue to fill the pans with the base mixture.

Bonet Piedmont Chocolate Pudding Cake

One of my favourite all-time chocolate cakes
Level : Advanced
Serves 8-10.
Need to make it the night before serving

Ingredients:

• 280g Caster Sugar
• 500ml Milk
• 80g Cocoa Powder
• 50g Dark Semi-Sweet Chocolate, chopped
• 2 tsp Instant Coffee + 1 tbsp Boiling Water
• 1 tsp Vanilla Essence
• 2 Eggs
• 3 Egg Yolks
• 3 tbsp Rum
• 200g Ameretti Biscuits
• 1 Punnet of Strawberries, stems removed and let sit with 1 tbsp sugar to macerate (for serving)

Instructions:

• Mix instant coffee and water and set aside.
• In a thick based pan (ideally with rounded walls), over high heat, cook the sugar until it melts and starts to caramelize to a deep brown. Try not stir it while it heats up, but rather turn the pan to move the mixture inside and also the heat focus.
• Take it off the heat (it will continue to cook).
• With oven gloves (preferably ones with individual fingers, if you have them), and moving very quickly, take a bundt pan and ladle in some toffee and carefully rotate the pan to cover the bottom and sides as much as you can with the toffee. Use a silicon brush and spoon to help with this as well as it does get tricky. Then set aside to cool.
• Preheat the oven to 160C / 140C fan forced.
• In a deep saucepan, over medium heat, bring the milk to boil.
• Meanwhile, in a large bowl, combine the cocoa powder, chocolate, coffee, vanilla, eggs, egg yolks and rum (not the ameretti yet) into a paste.
• Gradually add the boiling milk, a little at first, while stirring quickly to prevent the eggs from cooking as solids.
• Crumble the amaretti and fold them into the mixture.
• Let the mixture stand for 15-20 mins so the amaretti soaks up the liquid and they start to sink into the mixture.
• Prepare a deep pan with hot boiling water to bake the cake in a bain-marie style in the oven. Water should come up to 3/4 of the height of the bundt pan, up to where the batter sits, as much as possible.
• Meanwhile, pour the mixture into the bundt pan.
• Cover the bundt pan tightly with foil to protect the surface of the cake from the oven's hot air.
• Place the water pan with the filled bundt pan in the bottom of the oven and bake for 45 mins.
• Remove from the oven. Take the bundt pan out of the water and let cool on the countertop.
• Refrigerate overnight until ready to turn out to let the caramel dissolve into the cake (it should come out easily) and serve with macerated srawberries.

Gooey Malted Milk Chocolate Pudding Cake

Ingredients:

• 1.5 Cups Flour, sifted
• 3/4 Cup Brown Sugar
• 1/4 + 3/4 Cups Caster Sugar
• 1 tbsp Baking Powder
• 1/4 + 1/4 Cup Cocoa Powder, sifted
• 1/3 + 1/3 Cup Malted Milk Powder
• 3 tbsp Vegetable or Canola Oil
• 1 Cup Milk
• 1 Egg
• 1 tsp Vanilla Essence
• 1 Pinch Salt
• 1.5 Cups Boiled Water

Instructions:

• Preheat oven to 175C (155C with fan). Line a 20cm x 30cm deep baking pan with baking paper.
• In a medium bowl, mix together the sifted flour, brown sugar, baking powder, salt 1/4 cup sugar, sifted 1/4 cup cocoa powder, and 1/3 cup malt milk powder.
• In a large bowl, whisk together milk, oil, egg and vanilla.
• Fold the dry ingredients into the milk mixture until just combined.
• Pour the mixture into the baking pan and level it with a spatula.
• In a separate small bowl, combine 3/4 Cup caster sugar, 1/3 cup malted milk powder and 1/4 cup sifted cocoa.
• Sprinkle this mixture evenly overtop the cake batter.
• Place the cake in the oven and pour the boiling water overtop the cake batter (yep!).
• Bake for 20-25 mins until the top of the cake springs back when touched. Serve hot.

Chocolate Bourbon Bundt Cake

Also great with Spiced Rum.

Ingredients:

• 250g Unsalted Butter
• 2 Cups Plain flour, sifted + extra for dusting pan
• 140g Dark Chocolate (70%)
• 2 tsp Instant Coffee
• 2 tbsp Cocoa Powder (unsweetened), sifted
• 1 Cup Bourbon Whiskey or Spiced Rum + 1/4-1/2 cup extra post baking
• 1/2 tsp Salt
• 1 1/2 Cups Caster Sugar
• 3 Large Eggs
• 1 tbsp Vanilla Extract
• 1 tsp Baking Soda
• 1/4 Cup Icing Sugar, for dusting after baking (optional)

Instructions:

• Preheat oven to 160C.
• Grease a large bundt pan and add 1-2 tbsp flour to then coat the inside of the pan.
• Place chocolate in a bowl and warm it in the microwave or in a bain marie until melted. Set aside to cool to room temperature.
• In a medium bowl, combine the instant coffee, the sifted cocoa powder, 1 cup of boiling water, bourbon and salt until well-blended. Set aside to cool.
• In a separate bowl, combine butter, sugar and vanilla until fluffy and light.
• Add in eggs, one at a time, blending them in as you go.
• Then stir in the sifted baking soda and cooled melted chocolate.
• Next stir in a third of the bourbon mixture.
• Once the liquid has been absorbed, fold in half the flour mixture until just combined.
• Continue with alternating the rest of the bourbon mixture and and flour mixture, ending with the bourbon mixture. Be careful not to overmix.
• Pour batter into the prepared bundt pan and smooth the top.
• Bake for about 1 hour and 10 mins, until a toothpick comes out clean.
• Let rest for 15 mins, then turn over onto a cake rack to fully cool down.
• Pour the extra bourbon across the cake.
• Once cool, sprinkle the cake with icing sugar before serving.

Self-saucing coffee and chocolate Puddings

Makes 6

Ingredients (Pudding):

• 125g (1 Cup) Self-raising Flour
• 2 tbsp unsweetened cocoa powder
• 115g (1/2 Cup) Caster Sugar
• 60g (1/4 Cup) Unsalted Butter, melted
• 125ml (1/2 Cup) Milk
• 1 Egg, lightly beaten
• 50g Dark Chocolate, chopped
• Vanilla Ice Ceam, to serve (optional)

Ingredients (Sauce):

• 140g (3/4 Cup) Soft Brown Sugar
• 2 tbsp Unsweetened Cocoa Powder
• 2 tbsp Tia Maria
• 1 Cup Freshly Made Hot Epresso Coffee, or 2-3 tsp Coffee Espresso Granules diluted in 1/2 Cup of Hot Water

Instructions:

• Preheat the oven to 180C.
• Grease six 200ml (or 8 150ml) capacity oven proof dishes / ramekins and place them all on a baking tray.
• Sift the flour, cocoa and sugar into a bowl. Blend well.
• Place the butter, milk and egg in a separate bowl and whisk to combine.
• Pour the dry mixture onto the wet one and stir until combined.
• Stir in the chocolate until just combined and spoon the mixture into prepared dishes.
• To make the sauce, combine the sugar and cocoa in a bowl and sprinkle evenly over each pudding.
• Stir the Tia Maria into the coffee and carefully pour about 2 tbsp over each pudding.
• Bake for 20 mins, until the puddings are puffed in the centre and firm to the touch.
• Serve immediately with the ice cream.

Chinese Five Spice Flourless Chocolate - Mini or Regular Cakes

Optional: Chocolate Hazelnut Sauce
Makes 2.5 dozen mini cakes
Prep = 20 mins. Cooking = 30 mins.

Ingredients (Cakes):

• 100g Dark Chocolate
• 100g Unsalted Butter
• 2 tbsp Hot Water
• 1 tbsp Cocoa Powder
• 100g (1 cup) Hazelnut Meal
• 140g (2/3 cup) Caster Sugar
• 1 tbsp Frangelico Liqueur (optional)
• 1 tsp Chinese Five Spice
• 2 Eggs, separated

Ingredients (Chocolate Hazelnut Sauce):

• 100g (1/3 Cup) Nutella Hazelnute Spread
• 80ml (1/3 cup) Thickened Cream
• 100g Dark Chocolate, finely chopped

Instructions (Cakes):

• Preheat oven to 180C (not fan forced).
• Grease 2 trays of mini cupcakes (with cupcake papercup, if available).
• Combine chocolate, butter, water and cocoa in a heatproof bowl over a saucepan of simmering water. Heat, while stirring, for 5 mins or until mixture is melted and well-blended.
• Remove from heat and add sugar, hazelnut meal, five spice, liqueur.
• Then mix in egg yolks quickly so that they are blended well as soon as possible given the chocolate mixture is still a little hot.
• In a separate large bowl, use an electric egg beater to whip the egg whites to soft peaks.
• Fold in a quarter of the whipped egg whites into the chocolate mixture. Loosen the mixture by folding the egg whites through it.
• Then add in the second quarter of the egg whites. Fold through the mixture. And then gently fold in the remaining egg whites until just combined, so that it retains as much of the airiness as possible.
• Fill each mini cake cup with the mixture until each cup is 3/4 full.
• Bake for 15-18 mins or until a skewer or toothpick comes out dry. (If making in larger 85ml cups (fits about 6), bake for 25-30 mins instead.)
• Set aside for 5 mins to cool slightly and then turnover on a wire rack to cool fully.

Instructions (Sauce):

• While the cakes are cooling, prepare the sauce by combining the Nutella, thickened cream and chocolate in a small saucepan over low heat (or in a bain marie if possible).
• Heat mixture, stirring for 5 mins, until mixture is smooth.
• Drizzle caketops with a bit of the sauce.

Black Sesame Chocolate Mini Cakes (GF)

Makes 2.5 dozen mini cakes
Prep = 20 mins. Cooking = 30 mins.

Ingredients:

• 100g Dark Chocolate
• 100g Unsalted Butter
• 2 tbsp Hot Water
• 1 tbsp Cocoa Powder
• 1 - 1 3/4 Cups Ground Black Sesame (You can find this at Chinese Grocery Shops)
• 140g (2/3 cup) Caster Sugar
• 2 Eggs, separated

Instructions :

• Preheat oven to 180C (not fan forced).
• Grease 2 trays of mini cupcakes (with cupcake papercup, if available).
• Combine chocolate, butter, water and cocoa in a heatproof bowl over a saucepan of simmering water. Heat, while stirring, for 5 mins or until mixture is melted and well-blended.
• Remove from heat and add sugar, plus ground black sesame.
• Then mix in egg yolks quickly so that they are blended well as soon as possible given the chocolate mixture is still a little hot.
• In a separate large bowl, use an electric egg beater to whip the egg whites to soft peaks.
• Fold in a quarter of the whipped egg whites into the chocolate mixture. Loosen the mixture by folding the egg whites through it.
• Then add in the second quarter of the egg whites. Fold through the mixture. And then gently fold in the remaining egg whites until just combined, so that it retains as much of the airiness as possible.
• Fill each mini cake cup with the mixture until each cup is 3/4 full.
• Bake for 15-18 mins or until a skewer or toothpick comes out dry. (If making in larger 85ml cups (fits about 6), bake for 25-30 mins instead.)
• Set aside for 5 mins to cool slightly and then turnover on a wire rack to cool fully.

Hummingbird Cake

Two layer cake, topped with cream cheese frosting.
Serves 14-16 people.

Ingredients (Cake):

• 1 cup (100g) Pecans
• 3 cups (390g) Plain Flour, sifted
• 1 2/3 cups White Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 3 Large Eggs, lightly beaten
• 3/4 cup Vegetable or Canola Oil
• 1.5 tsp Pure Vanilla Extract
• 250g Can of Crushed Pineapple (do not drain)
• 2 cups (400g) Mashed Ripe Bananas (about 4 bananas)

Ingredients (Frosting):

• 1/2 cup (110g) Butter, room temperature
• 375g Cream Cheese, room temperature
• 100g Pure Icing Sugar, sifted
• 1 tsp Pure Vanilla Extract
• 1/2 cup (50g) Pecans, finely chopped (alternatively 1 tbsp honey and 1 tsp cinnamon make a delicious alternative)

Instructions:

• Preheat oven to 180C.
• Grease two round cake pans (23cm diameter x 5 cm height) with canola spray (preferable) or butter, and line the bottom of the pans with baking paper.
• Place the pecans on a baking sheet and bake for about 8 mins until lightly browned and fragrant. Let cool. Set aside a dozen pecans for decoration. Then chop the remainder finely.
• In a medium sized bowl, mix together the sifted flour, sugar, baking soda, salt and ground cinnamon. Then stir in the cooled chopped pecans.
• In a separate large bowl, whisk together the eggs, oil vanilla, pineapple and mashed bananas.
• Add the dry mixture to the wet mixture, in batches while stirring with a spatula.
• Evenly divide the batter between the two cake pans and bake for 25-30 mins until a toothpick inserted in the center of each cake comes out clean.
• Remove from the oven and let the cakes cool for about 10 minutes before inverting on a wire rack. Remove the baking paper and flip again right side up to cool completely on the rack.
• To make the frosting, use an electric mixer or a hand mixer to cream the cream cheese and butter together until smooth.
• Then add the sifted icing sugar and mix until light, fluffy and fully incorporated. With a spatula, mix in the vanilla and finely chopped pecans.
• To assemble, place one cooled cake on your serving platter and spread a third of the frosting across the top and the sides of the cake.
• Then place the second cake on top and spread the rest of the frosting over the top of this cake. Decorate with the dozen roasted pecans, as desired (I like to place three in the middle and the remainder around the top perimeter of the cake).
• If not serving immediately, refrigerate the cake. Bring to room temperature before serving.

Russian Honey Cake

Will take a long time to make (about 5 hours) but it tastes and looks amazing!
Skill Level : Advanced
Time to make : 4-5 hours but well worth it!
Prepare 1 day beforehand to give time for the layers to absorb the icing.

Ingredients (Cake):

• 70g Butter
• 2 tbsp Honey
• 1 Cup Sugar
• 3 Eggs
• 1.5 tsp Baking Soda
• 1 tsp Vanilla Paste
• 3 1/3 Cups Flour, sifted
• 2/3 Cup Apricot Jelly (without fruit bits)

Ingredients (Filling & Icing):

• 200g Butter, room temperature
• 250g Philadelphia Cream Cheese, room temperature
• 300g Pure Cream, whipped
• 375g Condensed Milk (option : Can be cooked condensed milk for a more caramel taste)

Instructions:

• Start with caramelising the cake batter. Fill a medium-sized saucepan with 1 cup of boiling water. Place it over high heat with a large glass bowl (larger than the saucepan) overtop.
• In the large glass bowl, mix honey, butter and sugar. Wait until the heat from the steaming water underneath melts the butter and sugar.
• Meanwhile, in a separate small bowl, lightly beat the eggs and baking soda until smooth.
• Slow, and while whisking quickly, so that the eggs don't solidify, add the egg mixture to the sugar mixture.
• Cook for 40 minutes while continuing to whisk intermittently, until the mixture's colour changes to a slightly darker caramel colour.
• Remove from the steam bath and mix in vanilla. Let sit for 10 minutes.
• Gradually add the sifted flour to the dough. It should not be too sticky afterwards, but just a little bit.
• Preheat the oven to 350F and set aside a few baking trays (they don't need to be lined with baking paper).
• Cut the dough in portions equivalent to a billiard ball to get about 12 dough balls. I use a digital scale to weigh them out to the same amount (highly recommended). If you don't have a scale, I would limit it to 10 balls to handle any variance in weight.
• Take 1 dough ball and place it on top and centre of a baking paper sheet. Place another baking paper sheet ontop. Flatten the dough ball to a disk then using a rolling pin, roll out the dough into a circle as thin as possible (1mm). This is hard work but worth it in the end! Place a medium sized plate (about 19cm diameter) on top of the baking paper sheet to check that the dough has been rolled to at least the perimeter of the small plate.
• Carefully separate one of the baking sheets from the dough (It will stick to the other sheet which is fine).
• Take the remaining baking sheet with the dough stuck on it and place it on a baking tray. Bake for 4-5 minutes until golden brown and just cooked.
• Upon near immediate removal of the cake layer, place the medium plate over the just cooked cake layer (If you wait too long, it will become crispy and the cutting will become more uneven as a result). Using a knife, cut the cake layer to form a perfect layer round. Keep the cake bits that are cut off - you'll use those later.
• Let the cake layer cool down a little in that spot before moving it as you want it to dry flat.
• Then proceed to the next dough ball. Avoid placing the layers on top of each other until they are fully cooled.
• Then make the creamy filling. Combined butter and cream cheese until very smooth and without any lumps. Add in condensed milk. Blend well.
• Whip cream and fold into the filling.
• Assemble the cake by covering the top of the first layer round with the filling (you want to have a 3mm thin layer of the cream mixture on top).
• Then place another cake round on top. Press lightly to remove any air between the layers and try to make it as flat as possible. Repeat with remaining filling and layers.
• Make sure you save some of the filling to coat & fill the sides and final top of the cake.
• Place the cake in the fridge for 60 mins to an hour for the cream mixture to harden.
• Meanwhile, in a food processor, blend the cut cake layer bits into a coarse crumb.
• Once the cake's cream mixture has firmed up, take handfuls of cake crumbs and coat the sides of the cake.
• In a small bowl, warm the apricot jam just until it is liquid and easy to drip/spread but is not hot (as it will melt the cream mixture and be harder to spread). Sieve jam to remove any chunks of fruit.
• Use a pastry brush to carefully brush the liquid jam onto the top of the cake (over the icing).
• Place the cake in the refrigerator overnight or at least 8-12 hours.
• Remove from the fridge at least 20 mins before serving (strongly recommended).

Jewish Babke

Amazing, especially with the glaze. Start the dough the night before.

Ingredients (Dough):

• 4 cups (600g) Plain Flour
• 1 tsp Salt
• 125ml Castor Sugar
• 2 tsp (7g) Instant Yeast
• 90g Butter, Softened
• 2 Eggs, beaten
• 200ml Buttermilk
• Egg Wash

Ingredients (Syrup):

• 1/3 Cup Water (or it could be coffee too !!)
• 6 tbsp (75g) Caster Sugar

Ingredients (Filling):

• 130g Dark Chocolate
• 1/2 Cup (120g) Unsalted Butter
• 1/2 Cup (50g) Powdered Sugar
• 1/3 Cup (30g) Cocoa Powder
• 1/4 tsp Cinnamon

Instructions:

• To make the dough, in a large bowl, mix the flour, salt and castor sugar.
• Stir in the yeast.
• Mix in the butter and eggs. Combine well.
• Add enough buttermilk to form a soft dough.
• Mix for quite a while to knead the dough, either by hand or stand mixer. The dough should be sticky in the end.
• Cover with plastic wrap and a tea towel and leave in the fridge overnight.
• Take the dough out of the fridge and let sit on the countertop for another hour or so until it has doubled in size.
• Set the oven to its lowest setting, 50C if possible.
• Meanwhile, prep the filling by placing the butter and chocolate in a small saucepan. Melt and combine the two until smooth. Stir in the powdered sugar and cocoa. Mixture should form a spreadable paste. Add cinnamon, if desired.
• When it reaches the set temperature, turn it off but leave the light on for a little heat. You should be able to comfortably touch the oven racks with your hand.
• Put dough onto a floured benchtop and roll out to a rectangle approx 40cm x 20cm (it’s easier to roll when dough is cold).
• Spread filling over the dough, leaving about 1cm around the edges.
• Roll up from the longer end. Put in the freezer for 10-15 mins.
• Cut into 2cm slices.
• Spray baking tin and line the bottom with baking paper.
• Put the dough portions into the small baking tin (15cm diameter), swirls from braided loaf facing up.
• Cover the tin with a tea towel and put it into the oven to rise. About 30 mins to an hour.
• Remove from the oven and set oven temperature to 180C.
• Brush the dough gently with egg wash.
• Bake gently for about 20-30 mins.
• While baking, make the sugar syrup by combining in a small saucepan water and sugar, heating on low until the sugar dissolves and then increasing the heat for the mixture to thicken a little.
• When the babke comes out of the oven and is confirmed to be ready, brush the syrup overtop the babke, using up all the syrup (it will seem like too much, but it’s the right amount).
• Set aside to let cool about halfway in the pan. Then transfer it to a cooling rack to cool the rest of the way.

Source : Debbie Bloomberg, inspired by Bobba Mary, Donna Hay and others.

Rum Savarin Cake

Serves 6-8
Prep = 30 mins + resting time of 1.5 hours. Cooking = 25 mins.

Ingredients:

• 7-10g Sachet of Dry Yeast
• 50ml Warm Milk
• 20g Plain Flour, sifted
• 3 Large Eggs (55-60g each)
• 90g Unsalted Butter, slightly softened
• 330g (1.5 cups) Caster Sugar
• 500ml (2 cups) Water
• 1 Lemon, rind grated
• 60ml (1/4 cup) Rum
• Optional for Serving : 1.5 cups Whipped Cream + 400g Raspberries

Instructions:

• Dissolve the yeast in the warm milk.
• In a large bowl, mix the sifted flour, yeast and eggs for about 2 mins until the mixture is elastic.
• Cover with a cloth and allow the mixture rise for about 1 hour.
• Preheat oven to 200C. And grease a crown cake or ringed cake mould.
• Add the softened butter and 1 tbsp of the sugar to the risen dough and mix thoroughly.
• Place the mixture in a piping bag and pipe into the prepared tin, tapping the tin lightly to eliminate any air bubbles.
• Leave to rise, uncovered, for 30 mins in a warm place.
• Bake for 25 mins.
• Meanwhile, prepare the syrup by bringing the water, remaining sugar and lemon rind to a boil and cook for 5 mins.
• When the cake is cooked, remove the cake from the oven and wait about 3 mins before turning it out onto a dish with a rim to capture any extra syrup.
• Stir the rum into the sugar syrup and pour it slowly over the cake. Allow the cake to absorb all the syrup. Use a baster if needed to help the cake absorb the syrup from the top of the cake.
• Serve the cake garnished with whipped cream and raspberries or lemon rind.
• Alternative Flavours : You can change the flavour by swapping out the rum for another type of liqueur or flavour such as rosemary & lemon.

Sticky Date Pudding and Butterscotch Sauce

Makes 8.

Ingredients (Pudding):

• 180g Dates, pitted and chopped roughly
• 1 1/4 Cups Water
• 1/2 tsp Bicarbonate of Soda
• 3/4 Cup Firmly Packed Brown Sugar
• 60g Butter, softened and chopped
• 2 Eggs
• 1 Cup Self-Raising Flour (sifted)

Ingredients (Butterscotch Sauce):

• 50g Butter
• 1 Cup Brown Sugar
• 1 Cup (250ml) Cream
• 1 tsp Vanilla Extract

Instructions:

• Preheat oven to 180C.
• Lightly grease eight (1/2 Cup capacity) moulds.
• Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat.
• Immediately add bicarbonate of soda to date mixture, stir until dates start to break down, set aside to cool, stirring occasionally.
• Separately, beat butter and sugar in a bowl, gradually adding eggs, one at a time. Beat mixture until light and fluffy.
• Add date mixture and stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3rds full.
• Place moulds in a deep baking tray. Carefully pour water in tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 mins or until golden and skewer comes out clean.
• Meanwhile, prepare the butterscotch sauce by heating up all ingredients until reduced to a thick sauce.

Caramel Prune Cake

(It has prunes but you can't tell, nor does it have any pruny effects! It's been a massive hit too!)
Time : 25 mins to prep, 40 mins to cook
Difficulty Level : Easy
Servings : 20-30 pieces

Ingredients (Cake):

• 1 Cup Prunes
• 1 Cup Sugar
• 3 Whole Eggs
• 1 Cup Canola Oil
• 1.5 Cup Flour, sifted
• 1 tsp Baking Soda
• 1 tsp Nutmeg
• 1 tsp Allspice
• 1 tsp Cinnamon
• 1 Cup Buttermilk (can easily be made from Milk + Lemon if you don't have buttermilk)
• 1 tsp Vanilla Extract

Ingredients (Caramel Topping):

• 1/2 Cup Sugar
• 1/4 Cup Buttermilk
• 1/4 tsp Baking Soda
• 1/2 tbsp White Corn Syrup
• 1/8 Cup Butter
• 1/4 tsp Vanilla

Instructions:

• Preheat oven to 300F degrees.
• In a saucepan, cover prunes with water and bring to a boil. Cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
• In a large bowl, mix together oil, sugar and eggs.
• In a separate smaller bowl, sift together dry ingredients.
• Combine wet and dry ingredients.
• Then add buttermilk and vanilla and stir gently until just combined.
• Throw in the mashed prunes and stir gently to combine. Be careful not to overmix.
• Pour batter into greased and lined 1 inch deep baking dish.
• Bake for 35 - 40 mins. Careful not to overbake otherwise the cake won't absorb the icing as well.
• While cake has 5 mins remaining, make the icing. Start by combining, in a medium saucepan over medium heat, all the icing ingredients mixing thoroughly.
• Without mixing further, slowly bring icing mixture to a boil and boil for 5-7 mins, or until icing just starts to turn dark.
• Remove cake from the oven and pour hot icing immediately on the cake, using a spatula to spread it across the entire cake.
• Allow the cake to rest on the counter for at least 30 mins. Serve warm or at room temperature.

Coffee Syrup Hazelnut Cake

Serves 6

Ingredients:

• 3/4 Cup Sugar
• 1 Cup Water
• 1/2 Cup Corn Syrup
• 1/2 Cup Very Strong Hot Coffee
• 1/2 Cup Unsalted Butter, at room temperature
• 3/4 Cup Sugar
• 2 Eggs
• Zest of 1 Lemon, finely chopped
• 1 Cup (259 mg) of Hazelnuts, chopped in very small pieces
• 1 1/2 Cups All Purpose Flour
• 1/3 tsp Baking Powder
• 1/3 tsp Salt
• 1/3 Cup Milk
• Garnish: Icing Sugar and Chopped Hazelnuts

Instructions:

• For the coffee syrup, combine the sugar, water and corn syrup. Bring to a boil (watch the pot carefully, it has a tendency to overflow). Reduce heat to a medium simmer until 1 cup. Stir in the hot coffee and remove from heat.
• For the cake, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well between each. Stir in the lemon zest. Fold in the ground hazelnuts and flour, alternating with milk.
• Spoon the batter into 9 inch (23 cm) cake pan and bake at 325F for about 45 mins or until golden.
• Using a wooden skewer, poke holes in top of cake and immediately pour the cooled syrup over the cake. Let cool completely in pan before turning out onto a serving plate.
• To serve, dust with icing sugar and chopped hazelnuts. Serve warm.

Persian Love Cake w Nutmeg (Amazingly unique flavour)

Cooking Prep Time : 15 mins
Baking Time : 35 mins

Ingredients:

• 3 Cups Almond Meal
• 1 Cup Raw Sugar
• 1 Cup Brown Sugar
• 1 tsp Salt
• 120g Unsalted Butter, softened
• 2 Eggs, lightly beaten
• 250g Greek-style Yogurt, plus extra to serve
• 2 tbsp Freshly Grated Nutmeg
• 1/4 Cup Pistachio, coarsely chopped

Instructions:

• Preheat oven to 180C.
• Combine sugars and butter, almond meal, and salt in a bowl. Mix thoroughly until coarse crumbs with no clumps form.
• Spoon half the mixture into a lightly buttered and baking paper-lined 26cm diameter springform cheesecake pan, gently pressing to cover base evenly.
• To the remaining crumb mixture, add egg, yogurt and nutmeg until smooth.
• Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 mins).
• Cool completely (Ok to serve cold too). Serve with extra yogurt (optional).

Opera Cake

Extravagant, indulgent and rich - Well worth the effort
Total Prep & Baking Time : 3.5 hours
Opera cake can be made 2 days ahead.

Ingredients (Almond Sponge Cake) :

• 3 tbsp Plain Flour, sifted
• 2 Large Eggs, room temperature
• 1 Cup Almond Meal
• 1/2 Cup Pure Icing Sugar, sifted
• 2 Large Egg Whites, room temperature
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1 tbsp Caster Sugar
• 2 tbsp Butter, melted and cooled

Ingredients (Coffee Syrup) :

• 1 tsp Instant Espresso Powder
• 1/2 Cup + 1 tbsp Water
• 1/2 Cup Caster or Granulated Sugar
• 1/4 Cup Brandy

Ingredients (Coffee Buttercream) :

• 2 tsp Instant Espresso Powder
• 1/4 Cup + 1 tbsp Water
• 6 tbsp Caster or Granulated Sugar
• 2 Large Egg Yolks
• 125g Butter, cut into cubes and softened to room temperature

Ingredients (Chocolate Glaze) :

• 90g Butter
• 315g Dark Chocolate

Instructions (Sponge Cake) :

• Preheat oven to 210C.
• Grease 1cm deep baking tray. Then line with baking paper, leaving a 1 inch overhang on short sides. Spray or butter baking paper. Dust with flour, knocking out excess.
• Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2-3 mins.
• Reduce speed to low, then add almond meal and sifted icing sugar and mix until just combined.
• Gently fold in sifted cake flour.
• Beat egg whites with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Add sugar, then increase speed to high and beat whites until stiff peaks form.
• Fold one third of whites into almond mixture to lighten, then fold in remaning whites gently but thoroughly.
• Fold in butter.
• Then pour batter evenly into baking pan, spread to ensure it is evenly distributed, and that no corner is higher/fuller than the others, while being careful not to deflate mixture (batter should be nearly 1cm thick).
• Bake until very pale golden, 8-10 mins. Then cool in pan for 5 mins then overturn on a rack, removing lining and leave to cool for 10 mins.
• Trim outside edges, then trim 2 squares and 2+ strips to make 3 squares.

Instructions (Coffee Syrup) :

• Stir together espresso powder and 1 tbsp of water until powder is fully dissolved.
• In a small heavy saucepan, bring sugar and 1/2 cup water to a boil, stirring until sugar is dissolved.
• Reduce heat and simmer syrup, without stirring, 5 mins.
• Remove from heat and stir in brandy and the coffee mixture. Set aside to cool.

Instructions (Coffee Buttercream) :

• Stir together espresso powder and 1 tbsp water until powder has dissolved.
• In a small heavy saucepan, bring sugar and 1/4 cup water to a boil, stirring until sugar has dissolved.
• Then continue boiling, without stirring, washing down any sugar crystals on the insides of the pan with a pastry brush dipped in cold water.
• Boil until syrup registers 112C (soft ball stage) with a digital or candy thermometer.
• Meanwhile, beat yolks in a large metal bowl with cleaned beaters at medium speed for 1 min.
• Once the syrup is ready, at the hot syrup to the yolks gradually, avoiding the beaters and the sides of the bowl, beating, then add coffee mixture.
• Continue beating until completely cooled, 3-5 mins.
• Then beat in butter, 1 piece at a time, until thickened and smooth. Set aside.

Instructions (Chocolate Glaze) :

• Melt butter and all but 2 tbsp chopped chocolate in a double boiler, stirring occasionally until smooth.
• Remove the top of the double boiler (so it is not longer heating) then add the remaining 2 tbsp chocolate to the mixture and stir until smooth.
• Set aside to cool on the countertop and don't allow to harden.

Instructions (Assembly) :

• Put 1 cake square on a plate, then brush generously with one third of the coffee syrup (need to soak the sponge cake with the syrup).
• Spread half the buttercream evenly over the top all the way to the edges.
• Arrange the cake strips to form a square on top of the buttercream. Then brush with half of the remaining coffee syrup (again, to soak the 2nd layer of the sponge cake). Then spread half the chocolate glaze on top of the second layer, spreading it to the edges.
• Top with the remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream as evenly as possible over top, to the edges. Chill cake for 30 mins until buttercream is firm.
• Reheat remaining glaze slightly until just shiny and spreadably but not warm (if becomes warm, let cool to room temperature as you don't want to melt the buttercream).
• Pour all but 1 tbsp of glaze over the top layer of cake and spread evenly just to the edges.
• Place remaining tbsp of glaze in a small piping bag, snip a tiny hole in the corner and decorate cake with diagonal lines.
• Chill cake until glaze is set, about 30 mins, then trim edges slightly with a sharp knife.
• Bring cake to room temperature 30 mins to 1 hour before serving.

New York Cheesecake with Raspberry Coulis (Delicious and fresh)

Ingredients:

• 1.5 Cups Graham Cracker Crumbs (or any other sweet biscuit such as Digestive Cookies)
• 1 Cup Sugar
• 2 tsp Cinnamon
• 1/2 Cup Unsalted Butter, melted
• 1.5 pounds (680g) Philadelphia Cream Cheese, at room temperature
• 4 Eggs
• 3 tsp Vanilla
• Grated Zest of 1 Lemon
• 2 Cups Sour Cream
• 200g Raspberries (Frozen or Fresh)
• 3 tbsp Caster Sugar

Instructions:

• Preheat oven to 350F degrees.
• Prepare the base: Mix thoroughly the Graham Crackers with 1/4 cup of sugar, the cinammon and the melted butter.
• Prepare a 9-inch springform pan by cutting out a circle out of parchment paper to fit the inside of the pan. Place the paper inside the bottom of the pan.
• Press mixture over the paper into bottom and sides of the pan. Set aside in the fridge to chill.
• Prepare the filling : Beat the cream cheese and 1/2 cup of sugar until it is smooth.
• Then add in eggs, 2 tsp vanilla and lemon zest and beat until smooth again.
• Pour mixture into chilled crust. Bake for 50-60 mins until the cheese is set and starting to turn golden in spots.
• Remove from oven and let cool for about 15 mins.
• Meanwhile, blend the sour cream, remaining 1/4 cup of sugar, 1 tsp vanilla. After the cake has been sitting outside of the oven for 15 mins, pour the sour cream mixture over the cooled cake.
• Return to the oven for 12 mins until glossy and set.
• Cool completely, cover and chill at least 8 hours.
• Prepare raspberry couli separately at least 15 mins before serving. Blend raspberries and 3 tbsp sugar in a small saucepan (mash the raspberries as much as possible). Let it simmer for 10mins at low heat while mashing and mixing. Set aside to cool and pour over individual slices of cake when serving.
• Variation to Test : Pour half of the sour cream mixture in the cake filling prior to the baking, then the remaining half as per above on the cake after the 1st hour of baking. I believe that the filling would be tastier this way.

Variations:

• Raspberry Swirl & Orange Cheesecake Variation :
  2 Punnets of Raspberries + Juice of 1/2 Lemon + 2 tbsp Caster Sugar. Cook both in a small pan over medium heat until the raspberries break down and the mixture thickens a little (should be a bit viscous and it will become more so when it cools). Remove from heat and pass through a sieve to remove seeds. Just before the cheesecake goes in the oven, add dollops of the raspberry coulis across the surface of the cheesecake. Then run a knife through each of the dollops without lifting it out of the filling until all done to make beautiful swirls. Place in the oven to proceed with baking. FYI, goes very nicely alongside orange or lemon zest in the cheesecake filling.


• Lemon Myrtle : Mix no more than 1 tbsp Lemon Myrtle powder in the filling for a delightfully lemon & floral twist.


• Hibiscus Cheesecake Variation : Mix 3/4 Cup of the Hibiscus syrup for a mixture containing 500g Philadelphia Cream Cheese + 250ml Sour Cream + 4 Eggs + 3 tbsp Flour.

Ricotta & Marsala Cheesecake (Has that delicious "special occasion" taste from the marsala wine)

Ingredients:

• 100g Raisins
• 1/3 Cup (80ml) Marsala (Sicilian Fortified Wine)
• 150g Amaretti Biscuits
• 150g Digestive Biscuits
• 150g Unsalted Butter, melted, cooled
• 500g Ricotta
• 1 Cup (250g) Mascarpone
• 150ml Thickened Cream
• 5 Eggs
• 1 1/4 Cup (275g) Caster Sugar
• 1 tbsp Plain Flour
• Finely Grated Zest
• Juice of 1 Lemon
• Icing Sugar, to dust

Instructions:

• Grease and line a 22cm springform cake pan with baking paper.
• Preheat oven to 180C.
• Place the raisins and marsala in a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool.
• Place the biscuits and butter in a food processor and blend until fine crumbs.
• Press into the base of the cake pan and chill for 15 mins.
• Bake for 10 mins until just set and golden. Allow to cool.
• Place the ricotta, mascarpone, cream, egg, sugar, flour plus lemon zest and juice. Blend until smooth.
• Strain raisins, reserving the marsala. Stir the marsala through the cheese mixture.
• Pour the cheese mixture until the cooled biscuit base.
• Place the cake in the oven and after 5 or so mins in a closed oven, sprinkle the raisins over the top of the cake.
• Bake for 1 1/4 hours or until the top is golden and the cake has a gentle wobble. Cool to room temperature in the pan, then refrigerate and chill completely.
• Serve dusted with icing sugar.

Lemon Marscarpone Cheesecake (Very tasty!)

Best made a day before serving.
Prep Time : 30 mins
Baking Time : 1 1/2 hrs

Cookie Base Ingredients:

• 225g Digestive Biscuits
• 100g Butter, Melted
• 1/4 Tsp of Cinnamon

Filling Ingredients:

• 250g Tub Marscarpone Cheese (room temperature)
• 600g Philadelphia Cream Cheese (2 Packages)
• 2 Eggs
• 2 Egg Yolks
• Zest from 3 Lemons
• Juice from 1 Lemon
• 4 tbsp Plain Flour
• 175g Caster Sugar

Icing Ingredients:

• 140ml Sour Cream
• 3 tbsp Lemon Curd or Lemon Butter
• Handful Strawberries

Instructions:

• Preheat oven to 180C w Fan (or 160C without the fan).
• Pull out a sheet of baking powder, set the Cheesecake pan mold ontop, draw a tight circle with a pencil around the perimeter and cut out the circle to place in the inside of the cheesecake pan.
• Mix biscuits and melted butter thoroughly.
• Lightly press mixture, on top of the baking sheet, to fill the bottom of the pan evenly.
• Set aside in the fridge.
• Meanwhile, mix the ingredients for the filling. Start out with smoothening the cream cheese with sugar, and add the rest.
• Mix thoroughly until batter is smooth (there should be no lumps)
• Pour in the pan and then bake for 30-45 mins until the edges are slightly set and the full cake wobbles.
• Turn off heat altogether and leave cake in the oven (door closed) for another 30 mins.
• Take the cake out and set aside for another 10-20 mins until the cake has cooled. Once the cake has cooled, top with sour cream and swirl lemon curd or lemon butter across the sour cream to give it a nice swirl effect on top.
• Decorate the top with strawberry halves and quarters.

Chocolate Cappucino Cheesecake (Family Recipe - My favourite cheesecake recipe!)

Best made a day before serving.
Prep Time : 30 mins
Cook Time : 2 hrs

Cookie Base Ingredients:

• 1 Cup of Biscuit Base (Preferably Graham Cookie Crumbs)
• 1/4 Cup Butter, Softened
• 2 Tbsp of White Sugar
• 1/4 Tsp of Cinnamon

Filling Ingredients:

• 2 Packages of Philadelphia Cream Cheese (8 ounces each), softened
• 1 Cup White Sugar
• 2 Eggs
• 8 x 1 ounce squares Semisweet Chocolate
• 2 Tbsp Whipping Cream
• 1 Cup Sour Cream
• 1/4 tsp Salt
• 2-3 tsp Instant Coffee dissolved in 1/4 or less Cup of hot water
• 1/4 Cup of Coffee Flavoured Liqueur
• 2 tsp Vanilla Extract (Optional)

Icing Ingredients:

• 1 Cup Sour Cream
• 2 tbsp White Sugar
• 2 tbsp Coffee Flavoured Liqueur
• 1 Ounce or Square of Semisweet Chocolate
• 1-2 Tbsp Vegetable Oil

Instructions:

• Preheat oven to 360 F / 175 C.
• Butter a 9 or 10" diameter Cheesecake springform pan.
• Combine the Cookie Base Ingredients and mix thoroughly. Press mixture in the cheesecake pan. Set aside - do not pre-cook.
• In a large bowl, soften the cream cheese with a mixing spatula until relatively smooth.
• Add the White Sugar gradually. Blend well.
• Add each egg while mixing at a low speed, one at a time. Note: Slowly beat eggs in just until smooth - avoid overbeating, which will incorporate too much air that may result in a cracked top. Continue until smooth.
• Melt the 8 ounces of chocolate in a Bain-Marie (in a pan set over boiling water). Add 2 tbsp of Whipping cream and stir until completely smooth. Set aside to let cool.
• Once cooled, slowly add chocolate to the cream cheese mixture while stirring.
• Mix in sour cream, salt, coffee, coffee liqueur, and vanilla. Blend until smooth.
• Pour mixture into cheesecake pan on top of biscuit base.
• Bake in the center of the oven for 45 mins.
• Turn off the oven heat and leave the cake in the oven for 45mins more.
• Open oven door 1-2 inches and leave the cake in for another 45mins.
• Cool the cake out of the oven for 10-15mins and put into the fridge to become chilled, preferably overnight.
• 1.5 hour before serving, prepare the icing. Blend the sour cream and sugar, then spread on the cake. Set in the fridge for 1 hour.
• Meanwhile, melt the chocolate and set aside to cool. Blend in liqueur and oil until smooth.
• Use chocolate to paint top of cheesecake. For a great spider web design, draw circles, 2cms apart, with a medium sized dot in the center. Take a toothpick and draw lines from the center to the edge of the cake, all around the cake, to create a spider web look.

Baileys Cheesecake

Good strong Baileys flavour !

Ingredients :

• 150g Digestive Cookies
• 40g Butter, Melted
• 250g Philadelphia Cream Cheese
• 2 tbsp Caster Sugar
• 3 Eggs
• 1 cup Baileys
• Icing Sugar, for dusting
• 20cm Cheesecake tin

Instructions:

• Line the tin base and sides with baking paper.
• Use a food processor to crush the cookies into a fine crumb.
• Pour into a bowl and mix in melted butter. Blend well.
• Set aside in the fridge for 1 hr to firm up.
• Preheat oven 200C.
• Beat together the cream cheese and sugar until smooth. Then gently stir in the eggs, one at a time.
• Mix in the Baileys and then pour into the tin containing the biscuit base.
• Bake for 30mins then lower the heat to 180C and cook for a further 15-20mins until golden (it should still have a wobble in the centre).
• Turn off oven heat, open the oven door only by a few inches and let the cake sit inside for 30 more mins.
• Then let cool on the wire rack for 20mins before putting in the fridge for 3-4 hours.
• To serve, dust with icing sugar and add whipping cream.

Passionfruit Mascarpone Cheesecake

Delicious and extremely light and fluffy.

Ingredients :

• 150g Digestive Cookies
• 40g Butter, Melted
• 500g Mascarpone
• 100ml Creme Fraiche
• 100g Caster Sugar
• 2 tbsp Cornflour
• 3 Eggs, beaten
• 165ml Passionfruit Pulp
• Icing Sugar, for dusting
• Optional : 150ml Double Cream (to serve whipped with the cake)
• 20cm Spring form cheesecake tin

Instructions:

• Preheat oven 200C and grease the springform (line the base with baking paper).
• Use a food processor to crush the cookies into a fine crumb.
• Pour into a bowl and mix in melted butter. Blend well.
• Bake for 7 mins, then set the base aside and let cool completely.
• Beat together the mascarpone, creme fraiche and sugar until smooth. Sift the cornflour into the mixture and add the beaten eggs a little at a time.
• Mix in the passionfruit pulp and pour into the tin containing the biscuit base.
• Bake for 30mins then lower the heat to 180C and cook for a further 15-20mins until golden (it should still have a wobble in the centre).
• Turn off oven heat, open the oven door only by a few inches and let the cake sit inside for 30 more mins.
• Then let cool on the wire rack for 20mins before putting in the fridge for 3-4 hours.
• To serve, dust with icing sugar and add whipping cream.

Passionfruit Cheesecake with Spiced Pineapple

Ingredients (Base):

• 150g Digestive (AU) or Graham Cracker (North Am) Cookies
• 80g Butter, Melted
• 1/2 tsp Chinese Five Spice

Ingredients (Filling):

• 140g Passionfruit pulp strained (seeds removed) - about 12 passionfruits
• 500g Cream Cheese, room temperature
• 250g Light Sour Cream
• 150g Caster Sugar
• 3 Large Eggs
• 3 Large Egg yolks
• Pinch of salt

Ingredients (Spiced Pineapple):

• 1 Small Pineapple (700g), peeled cored flesh cut into 1.5cm cubes
• 1/2 tsp Chinese 5 Spice
• 1 tsp Vanilla Paste
• 65g Caster Sugar
• 1 tbsp Lemon Juice
• 1 tbsp Water
• 2 Passionfruit - juice, pulp and seeds

Instructions:

• Grease and line cheesecake pan.
• Prepare base by blitzing cookies to a crumb. Combine crumb with melted butter and chinese five spice.
• Place the mixture on the base of the cheesecake pan. Use a spoon to distribute evenly.
• Place pan with mixture in the fridge to chill for an hour.
• Preheat the oven to 140C.
• Prepare the filling next. Combine cream cheese and sugar until very smooth.
• Mix in sour cream, passionfruit pulp and pinch of salt.
• Whisk in the eggs and egg yolks.
• Pour filling gently over the biscuit base.
• Bake for 30-40 mins until there is only a gentle wobble in the middle while the rest is set.
• Leave in the oven with a closed door for 1 hour. Then with the oven door ajar, another hour until room temperature. Place in the fridge for at least 4 hours or overnight to set.
  
  
• On the day you serve the cake, prepare the spiced pineapple. Preheat the oven to 200C.
• In a large bowl, toss the pineapple cubes, vanilla and chinese five spice.
• On a lined baking tray, place one layer of the coated pineapple cubes.
• Bake for 15 mins until lightly toasted. Then remove from heat and set aside.
• Meanwhile, in a small deep pan, prepare the dry caramel by heating the sugar until it melts and turns golden.
• Carefully add lemon juice and water. Swirl over heat without stirring if the liquid has hardened it.
• Bring to boil and then continue for 30-60 secs to form a thick syrup.
• Add the pineapple cubes, toss to coat. Set aside to cool.
• Add the juice, pulp and seeds from the two passionfruits to the pineapple mixture.
• Top the cake or set alongside a slice some of the spiced pineapple caramel.

Passionfruit Yoghurt Cheesecake

Fresh tasting and delicious!

Ingredients:

• 200g Digestive Biscuits, pulsed in the blender to a fine crumb
• 100g Butter, melted
• 500g Cream Cheese, at room temperature (not a must but makes it easier to work with)
• 3 Eggs
• 1/4 + 1/2 + 1/2 Cup Caster Sugar
• 1 tbsp Cinnamon
• 250ml Natural Yoghurt
• 65ml Passionfruit Pulp (4-5 large passionfruits or 1 small can)
• Zest of 1/2 Lemon, cut finely
• 1 tsbp Icing sugar

Instructions:

• Preheat oven to 160C and place oven rack on the lowest rung. Grease a 20cm diameter springform cake pan - base and inside edges. Line with a circle-cut sheet of baking paper.
• In a bowl, blend the crumbed biscuits, 1/4 cup sugar, cinnamon and melted butter until combined.
• Press the crumbs onto the base and slightly up the sides of the cake pan, so the base is curved up towards the edges a little.
• Chill base in the fridge for 30mins to 1hr.
• Process cream cheese in the food processor or with a blender wand until smooth.
• Mix in 1/2 Cup of caster sugar - blend well.
• Stir in 200ml of the yoghurt and 2/3rds of the passion fruit pulp until well combined.
• Pour the yoghurt mixture onto the biscuit base.
• Place the cake tin on the low oven rack. Bake for 50 mins, or until the sides are set and there is still a slight wobble in the middle when the cake pan is jiggled.
• Turn the oven off and let it continue to sit in the hot oven for 45min-1hr further. Then open the oven door slightly by about 2-3 inches and let sit for another 30 mins - 45 mins. It is important to let the cheesecake cool slowly to reduce cracks on the surface. Remove from oven and let cool on oventop before putting into the fridge to chill.
• Meanwhile, prepare topping. Blend 50ml Yoghurt with 1/2 Cup Caster Sugar, lemon zest, remaining passionfruit pulp and sifted icing sugar. Prior to putting the cake in the fridge, once cooled, poor the yoghurt icing on top of the cake. Spread evenly and cover any cracks.
• Serve chilled, with a sprinkle of additional lemon zest on top is available.

Strawberry Cheesecake with toffee'd strawberries

Time : 30 mins Prep, 40 mins Baking, 3 hours Chilling

Ingredients:

• 150g Amaretti cookies
• 50g Shortbread biscuits
• 100g Butter, melted
• 250g Strawberries, hulled, chopped
• 100g (1/2 Cup) Caster Sugar
• 375g Cream Cheese, at room temperature
• 1 Egg
• 60ml (1/4 Cup) Sour Cream (Lite sour cream in Australia)
• 100g White Chocolate, melted

Ingredients (Toffee Strawberries):

• 155g Caster Sugar
• 160ml Water
• 2 tsp Liquid Glucose
• Pink Food Colouring
• 150g Small Strawberries

Instructions:

• Preheat oven to 150C.
• Process the two types of biscuits to a crumb in a food processor.
• Mix in the melted butter.
• Line a baking tray (12x35cm) with baking paper cut to fit the base only. Grease the remainder of the baking tray.
• Spread the crumb mixture on top of the baking paper and press down on the mixture with a spoon or the bottom of a glass. Place in the fridge to chill for 30 mins.
• Meanwhile, in a medium saucepan over medium heat, combine the strawberries and 1 tbsp of the caster sugar.
• Cook, stirring occasionally for 5 mins or until tender.
• Strain through a fine sieve into a bowl, using the back of a spoon to push the pulp through. Set aside.
• In a large bowl, process cream cheese and remaining sugar until soft to a malleable cream. Then mix in the sour cream and the egg. Process until smooth.
• Mix in melted white chocolate and strawberry puree.
• Pour over chilled biscuit crumb base and bake for 30 mins or until just set (dont let it brown).
• Turn off oven heat. Cool cake in the oven with the oven door slightly ajar for 1 hour.
• Place in fridge for 2 hours to chill completely.
• Meanwhile, make the toffee strawberries by lining a baking tray with baking paper.
• In a medium saucepan, combine water, sugar and glucose over low heat while stirring until sugar dissolves.
• Then add a candy thermometer and increase heat to high. Cook, without stirring, until mixture reaches 155C hard crack stage. Remove from heat.
• Add a little pink food colouring. Swirl the pan to combine the food colouring (do not stir).
• Dip the strawberries, one by one, into the toffee carefully. Transfer the dipped strawberry to the lined tray.
• To creat spun toffee, dip two forks in the remaining toffee and pull apart.
• Keep toffee strawberries in the fridge until the cheesecake is ready to serve.
• Then, just before serving, cover the cheesecake with toffee strawberries and spun toffee.
• You can also serve the toffee strawberries separately on each serving plate for an extra wow factor.

Roasted Strawberries-filled Mascarpone Cheesecake with Pink Peppercorns

Roasted Strawberries inside the cheesecake - Just delightful !

Ingredients (Base):

• 250g Digestive Biscuits
• 40g Unsalted Butter, melted
• 40g Caster Sugar

Ingredients (Filling):

• 100g+160g Caster Sugar
• 500g Strawberries, hulled
• 2 tsp Pink Peppercorns, crushed
• 1 Vanilla Bean sliced or 1 tsp Vanilla Extract
• 1/2 Lemon, finely zested and juiced
• 1 tbsp Flour, sifted
• Pinch Salt
• 250g Mascarpone Cheese
• 5 Large Eggs
• 200ml Light Sour Cream
• 100ml Cream

Instructions:

• Preheat the oven to 180C and line a 25cm round cake tin (with removable base) with parchment paper.
• Make the base by processing the biscuits to a fine crumb. Combine with melted butter and caster sugar.
• Press the mixture into the base of the tin in an even layer. Chill in the fridge while you make the filling.
• Line a deep baking tray with parchment paper. Place the strawberries, half the peppercorns and vanilla bean slices on top. Sprinkle 100g sugar overtop.
• Bake for 15-20 mins. The strawberries should be holding up their shape but also be softened and sitting in syrup.
• Remove from the oven and let cool. Set aside.
• Reduce the oven to 150C.
• In a large bowl, combine the lemon zest, vanilla extract, 160g caster sugar, mascarpone, eggs, salt, sour cream and cream until well combined.
• Fold in sifted flour and lemon juice until just combined.
• Using tongs, place half the roasted strawverries (the smaller ones) on the biscuit base.
• Carefully pour the mascarpone filling over the top without moving the strawberries. Shake the tray gently to settle the filling around the strawberries.
• Bake for 40-50 mins until the center is just a firm wobble when tapped.
• Once done, turn off oven and leave the door very slightly ajar. Let the cake cool to room temperature.
• Cheesecake should be chilled for at least 3-4 hours before serving.
• Sieve the syrup, removing the pink peppercorns. Reduce if too runny. Set aside.
• To serve, place remaining strawberries on top and sprinkle over some syrup.

Roasted Strawberry & Lime Cheesecake

Ingredients (Base):

• 1/2 cup / 65g plain flour
• 1 tbsp cornstarch
• 3/4 tsp baking powder
• 1/8 tsp salt
• 2 large eggs, whites and yolks separated
• 1/2 cup / 100g granulated sugar, plus 2 tbsp
scraped seeds of 1/4 vanilla pod finely grated zest of 1 lime (1tsp), plus 1 tsp lime juice
• 2 tbsp / 30g unsalted butter, melted
• 1/4 tsp cream of tartar

Ingredients (Filling):

• 900g cream cheese, at room temperature
• 3/4 cup plus 2 1/4 tbsp / 180g granulated sugar
• scraped seeds of 1/2 vanilla pod
• 5 large eggs (290g), lightly beaten (the weight is important here, and as eggs vary in size, you might need slightly more or less than 5)
• 1/3 cup plus 1 tbsp / 90g sour cream
• Finely grated zest of 3 limes (1 tbsp), plus 1 tbsp lime juice

Ingredients (Topping):

• 30 large strawberries, hulled (600g)
• 3 tbsp / 20g confectioners’ sugar plus 1 tsp, for dusting

Instructions:

• To make the base, preheat the oven to 375°F/190°C. Grease the base and sides of a 9-inch/23-cm round springform cake pan and line with parchment paper.
• Place the flour, cornstarch, baking powder and salt in a small bowl and set aside. Put the egg yolks in the bowl of an electric mixer with the whisk attachment in place and add the 1/2 cup/100 grams sugar and vanilla seeds. beat on high speed until pale and thickened.
• Remove the bowl from the mixer and sift the dry ingredients directly onto the eggs. Fold to combine, then add the lime zest, lime juice and melted butter and mix to incorporate.
• Transfer to a large bowl and set aside.
• Wash and dry the bowl for the electric mixer very well and return it to the machine with the whisk attachment in place. Add the egg whites and beat on high speed until frothy.
• Add the cream of tartar and continue to beat until soft peaks form, then gradually sprinkle in the 2 tbsp granulated sugar. Continue to beat until firm peaks form.
• Fold a third of the egg whites into the cake mixture to lighten it, before folding in the rest until fully combined. Scrape the mixture into the prepared pan, smooth the top with a small spatula and place in the oven for 12 minutes, or until the sponge cake is pale golden and the center springs back when touched lightly. Remove from the oven and set aside to cool.
• Lower the oven temperature to 350°F/170°C.
• To make the filling, place the cream cheese, granulated sugar and vanilla seeds in an electric mixer with the paddle attachment in place. Beat until smooth, then gradually add the eggs, beating all the time. Add the sour cream, lime zest and lime juice and continue to beat until combined. At this point the mixture will be quite runny, so remove the paddle attachment and finish whisking with a large hand whisk until completely smooth.
• Sit the cake pan on top of a parchment-lined baking sheet (to protect against any spillage from the base) and pour the filling over the base; the filling will rise close to the top of the pan, but that’s fine.
• Bake for 55 minutes; the center will be wobbly but, as long as the sides of the cheesecake are firm, this is how it should be. (Don’t worry if a crack has formed on the surface of the cake; this can often result from a long cooking time and will be hidden by the strawberries piled on top.)
• Turn off the oven, but leave the cheesecake inside for an hour or so, with the oven door propped open with a wooden spoon. Remove from the oven and leave to cool to room temperature before transferring to the fridge for 4 hours, uncovered, or until completely chilled. Don’t be tempted to cover the cake with plastic wrap, as this will cause condensation.
• To make the topping, on the day you plan to serve the cheesecake, preheat the oven to 475°F/250°C.
• Sit the strawberries on a wire rack, tip end pointing up, and place the wire rack on a parchment-lined baking sheet. Raising them above the baking sheet allows the strawberries to roast rather than stew. Dust with the 3 tbsp/20 grams confectioners’ sugar and roast for 15 minutes, until the tips of the strawberries have slightly blackened; not all of the confectioners’ sugar needs to have melted. Remove from the oven and set aside.
• When the strawberries are cool, place them in the center of the cake, tip pointing up. Drizzle the cooking juices over the strawberries and dust with the remaining 1 tsp confectioners’ sugar. If not serving straightaway, return the cake to the fridge; you want to serve this fridge-cold.
• Notes: The cheesecake can be made up to 3 days in advance and kept in the fridge (the strawberries should only be roasted and added on the day of serving. Once assembled, the cake is best eaten on the same day. Leftovers will keep for up to 3 days in the fridge, but they won’t look as perfect, as the strawberries will leak.

Source : Yotam Ottolenghi & Helen Goh’s Sweet Cookbook. No alterations.

Roasted Cherry Cheesecake

Roasted cherries inside the cheesecake - delightful !

Ingredients (Base):

• 240g Ginger Nut Biscuits
• 75g Butter, melted

Ingredients (Filling):

• 500g Cherries, frozen or fresh, pitted, plus a dozen fresh cherries to serve with the cake
• 1/4 cup (55g) + 1/2 cup (110g) Caster Sugar
• 500g Cream Cheese, room temperature
• 2 tsp Vanilla Extract
• 1 Lemon, rind finely grated + 1 tbsp juice
• 2 Eggs
• 240g Sour Cream

Ingredients (Vanilla Cream):

• 1 cup (240g) Sour Cream
• 1 cup (250ml) Thickened Cream
• 2 tbsp Caster Sugar

Instructions:

• Prepare the base by blitzing in a food processor the ginger nut biscuits until you have a coarse crumb.
• In a medium bowl, combine the ginger nut biscuit crumb with the melted butter.
• Line a 22cm cake pan (with removeable base) with baking paper.
• Press the biscuit crumb evenly across the base of the cake pan.
• Cover with plastic wrap or a towel and return it to the fridge for an hour to set.
• Preheat the oven to 160C.
• In a large bowl, beat the cream cheese, sugar and vanilla until soft and smooth.
• Fold in eggs, one at a time, then lemon rind and juice. Finally add sour cream.
• Stir until just combined.
• Fold in cherries.
• Transfer the mixture to the cake tin, ensuring that the cherries are well distributed. Smooth the top so it is even.
• Bake until just set, for about 45 mins.
• Meanwhile, make the vanilla cream by combining all the cream ingredients together, beating with an electric mixer until soft peaks form (do not beat if using lactose free cream).
• Allow the cheesecake to cool to room temperature slowly, then place in the oven for at least 4 hours before serving.
• Let the cheesecake sit outside of the fridge for at least 30-45 mins before serving it up, topped with vanilla cream and fresh cherries.

Source: https://www.womensweeklyfood.com.au/recipes/roasted-cherry-cheesecake-recipe-1803 (Recipe Adapted)

Glazed Ricotta Cheese with Figs and Port

Serves 6.

Ingredients (Cheese Base):

• 1 1/2 Cups (12 ounces) Cream Cheese
• 1/2 Cup plus 2 tbsp (6 ounces) Ricotta Cheese
• 1/4 Cup plus 2 tbsp Granulated Sugar
• 1 Vanilla Bean, split and scraped
• 2 Whole Eggs
• 1 Egg White
• 3/4 Cup Heavy Cream

Ingredients (Cheese Base):

• 1 1/2 Cups (375ml) Port
• 10-15 Small Ripe Black Mission Figs, stem removed, cut into very small cubes
• 1/3 Cup Granulated Sugar

Ingredients (Cheese Base):

• 3 tbsp White Granulated Sugar

Instructions (Cheese Base):

• Cream the cream cheese until smooth.
• Add the ricotta, sugar and vanilla bean seeds. Blend well.
• Add the eggs, egg white and cream. Mix on medium until totally incorporated.
• Place mixture in the fridge to chill.

Instructions (Fig Port Sauce):

• Combine all ingredients in a small saucepot.
• Cook over medium heat until the mixture is reduced to half or slightly less. Let cool.
• Divide the fig port sauce evenly among six 4-ounce ramekins (or across more smaller ramekins) and place them in the freezer to firm up for about 1 hour.

Instructions (Assembly):

• Preheat oven to 275F.
• Remove the ramekins from the freezer and pour the cheese base over the fig port sauce, filling each to the top.
• Place the ramekins on a baking tray that has a 1-2 inch rim and pour boiling water into the space around the ramekins (making sure no water gets inside), up to halfway up the sides of the ramekins.
• Bake for 30mins or until set. Test by gently tapping the side of a ramekin to see if liquid ripples. If it has set, remove from the oven and cool.
• Sprinkle the white granulated sugar evenly over the top of the cheese. Melt and caramelise with a blow torch, or, watching closely, place them under an oven broiler at high heat for just a few mins until the sugar melts and browns.

Espresso, Fig and Hazelnut Cheesecake

Ingredients (Biscuit Base):

• 150g Digestive (AU) or Graham Cracker (North Am) Cookies
• 80g Butter, Melted

Ingredients (Fig layer):

• 250g Dried Figs, coarsely chopped
• 2 tbsp Brandy

Ingredients (Espresso Cheesecake filling):

• 250g Cream Cheese, room temperature
• 250g Light Sour Cream
• 250g Mascarpone Cheese
• 110g Caster Sugar
• 3 Large Eggs
• Pinch of salt
• 1/2 Cup Water
• 1/4 Strong Espresso (or 2 tsp of quality instant coffee + 1/4 cup hot water)
• 2 x 1 Cup (100g) Hazelnuts, roasted then skins removed (1 half ground to hazelnut meal, 2nd half pick out all the good looking ones and very coarsely ground the remainder for garnish)

Instructions (Biscuit Base):

• Grease and line cheesecake pan.
• Prepare base by blitzing cookies to a crumb. Combine crumb with melted butter.
• Place the mixture on the base of the cheesecake pan. Use a spoon to distribute evenly.
• Place pan with mixture in the fridge to chill for 30 mins.

Instructions (Fig layer):

• Meanwhile, in a small saucepan, over medium heat, place chopped figs and brandy. Add 1/2 Cup water, 1 tbsp at a time to keep the figs moist.
• Cook for 8-10 mins until figs break down almost into a paste. Transfer the mixture to a blender and process until smooth. Add more water, a tbsp at a time, until it becomes an easily spreadable jam.
• Pour fig mixture over the cookie crumb base. Place a sheet of baking paper over top and spread the mixture flat and evenly across the base. Remove baking paper.
• Return cake pan to the fridge to chill for another 30 mins.

Instructions (Filling and baking):

• Preheat the oven to 140C.
• Prepare the espresso filling next. Combine cream cheese and sugar until very smooth.
• Mix in sour cream, mascarpone, espresso mixture and pinch of salt.
• Whisk in the eggs and then the hazelnut meal.
• Pour filling gently over the fig layer.
• Bake for 20-25 mins. Top the cake with the full and coarsely chopped hazelnuts.
• Then return the cake to the oven and bake for a further 10-15 mins until there is only a gentle wobble in the middle while the rest is set.
• Leave in the oven with a closed door for 1 hour. Then with the oven door ajar, another hour until room temperature. Place in the fridge for at least 4 hours or overnight to set.

Banana Salzburger Nockerln
(Chocolate Banana Souffle)

Makes 8 Servings

Ingredients:

• 1 tbsp Butter
• 1/4 Cup Light Brown Sugar
• 2 tbsp Sugar
• 2 Ripe Bananas, roughly mashed
• 2 tbsp Rum
• 1 tbsp Lemon Juice
• 8 Egg Whites
• 1/4 Cup Sugar
• 2 tbsp All-Purpose Flour
• 4 Ounces Bittersweet Chocolate, chopped into 1/4 inch chunks

Instructions:

• In a heavy-bottomed saucepan over high heat, combine the butter and sugars. Allow the mixture to caramelise to a deep amber colour (until the sugars have melted).
• Add mashed bananas and stir to blend.
• Add the rum (Careful, it may flame).
• Cook for 1 more minute, the remove pan from the heat.
• Blend in the lemon juice.
• Let cool slightly and then puree the banana mixture in a blender.
• Transfer to a bowl and let stand in the refrigerator until cool, for about 20 mins.
• Preheat the oven to 400F. Brush 8 small souffle ramekins with melted butter and coat with granulated sugar, tapping the out the excess.
• Whip egg whites to soft peaks, then sprinkle in the sugar while continuing to whisk until medium peaks.
• Sift the flour over the whites and fold it in gently.
• Fold the chopped chocolate into the banana mixture until just mixed.
• Fold the whipped whites into the banana and chocolate mixture gently. (Start with a quarter of the whites to loosen the banana mixture, then half of the remaining mixture, then the rest). Careful not to overmix or deflate the whites.
• Spoon the mixture into the prepared ramekins and bake for 12 to 14 mins or until golden.
• Serve hot!

Hot Toddy Warm Lemon Pudding Mini-Cakes

Delicious and Warm for those cool winter days and nights!
Serves 4

Ingredients:

• 60g Unsalted butter, at room temperature
• 1.25 Cups Caster Sugar
• 1 Cup Milk
• 2 Eggs
• 1/3 Cup Fresh Lemon Juice
• 2 tsp finely grated lemon zest
• 1/3 Cup Plain Flour
• 1 tsp Baking Powder
• 2 tsp Whiskey (optional)
• Icing sugar to dust
• Berry Sauce or seasonal fruit, to serve (optional)

Instructions:

• Preheat the oven to 170C.
• Lightly grease four 200mL ramekins or small baking dishes.
• Place the butter, sugar, egg, milk, lemon juice and zest, flour, baking powder and whisky in a food processor and process until smooth.
• Divide the mixtures among the grease ramekins.
• Bake for 25 mins or until lightly golden.
• Remove from the oven and leaves to stand for 5 mins.
• Dust with icing sugar and serve with berry sauce or seasonal fruit.

Dark Chocolate Coconut Mini-Cheesecakes with Pomegranate Syrup

Makes 6.
Full of flavours.

Ingredients (Coconut Base):

• 3 1/2 Cups (265g) Shredded Moist Coconut
• 2/3 Cup (150g) Caster Sugar
• 2 Egg Whites
• 50g Unsalted Butter, Melted

Ingredients (Filling):

• 150g Cream Cheese, softened
• 50g Ricotta
• 50g Light Sour Cream
• 1/2 Cup (110g) Caster Sugar
• 150g Dark Chocolate, melted
• 2 Eggs
• 1 tsp Vanilla Extract

Ingredients (Syrup):

• 1 Pomegranate (Press 2/3rds of the seeds to make juice and 1/3rd just as they are. Keep them separated. To remove the seeds, peel the fruit within a large bowl full of water for the fastest and cleanest results)
• 1/4 Cup Caster Sugar

Instructions (Base and Cheesecake):

• Preheat oven to 150C.
• Place the coconut, sugar, egg whites and butter in a bowl and mix to combine.
• Using the back of a spoon, press the mixture into greased 6 x 3/4 cup capacity (180ml) muffin or cake tins lined with non-stick baking paper (preferably ones with the removable base. Alternatively, line the tins in a criss-cross fashion with strip of baking paper, leaving the paper hanging over the sides. This will help you lift out the cheesecakes after they are baked.).
• Bake for 15-20 mins or until very lightly golden (as they will go in the oven again with the filling). Set aside to cool.
• To make the filling, first blend the cream cheese until smooth.
• Then mix in ricotta, sour cream, sugar, chocolate, eggs and vanilla. Blend until well combined.
• Pour into the shells and bake for 20-25 mins or until just set.
• Allow to cool to room temperature. Refrigerate for atleast 1 hour.

Instructions (Syrup):

• Place the pomegranate juice and sugar in a small saucepan over low heat and cook, stirring, until the sugar is dissolved.
• Increase heat to high and bring to boil for 5 min or until thickened slightly.
• Allow to cool completely.
• Spoon the syrup over the cheesecakes and sprinkle with the remaining 1/3rd pomegranate full seeds to serve.

Cardamom Cheesecake Topped with Rosewater Rhubarb

Serves 10.

Ingredients (Base):

• 150g Digestive Cookies
• 1/2 Cup (45g) Pistachio Meal (If you can't find this, just put the pistachio through a blender, without the shells of course)
• 40g Unsalted Butter, melted
• 2 tbsp Sugar

Ingredients (Filling):

• 500g Cream Cheese, softened
• 200g Ricotta
• 150g Lite Sour cream
• 4 Eggs
• 1 Cup (220g) Caster Sugar
• 1 tsp Vanilla
• 2-3 tsp Ground Cardamon

Ingredients (Rhubarb):

• 300g Rhubarb (1 bunch), trimmed and cut into lengths that fit the width of a bread tin (about 7 cms)
• 1/3 Cup (75g) Caster Sugar
• 3 tbsp Rosewater

Instructions:

• Mix base ingredients together.
• Press in the base of 2 rectangular bread tins (32cm x 7.5cm x 8cm), lined with baking paper.
• Refrigerate for 1 hour.
• Preheat oven to 150C.
• To make filling, cream the cream cheese until soft.
• Then add ricotta, sour cream, eggs, sugar, vanilla and cardamom. Blend, and whisk if necessary, until smooth with no lumps.
• Pour the mixture over the base and tap lightly to remove any air bubbles. Bake for 1 hour.
• Then turn the oven off and allow to cool in the oven with the door closed for 30mins. Then open the oven door by 1-2 inches and let it cool for a further 30 mins. Finally, refrigerate it for at least 1-2 hours to serve it chilled.
• Meanwhile, make the rhubarb. Preheat oven to 180C.
• In a large bowl, toss all ingredients and stir to coat the rhubarb evenly.
• Line a deep baking tray (with at least a 1 inch high border) with aluminum foil.
• Line up coated rhubarb one next to each other one wide row. Pour over rhubarb any remaining liquid from the bowl.
• Bake for 15-20 mins or until softened. Set aside to cool.
• Top the chilled cheesecake with the roasted rhubarb and drizzle with any remaining syrup to serve.

Coconut Caramel Swirl Cheesecake

Prep and Cook Time : 1 Hr 40 Mins (Plus 4 hours to chill in the fridge)

Ingredients :

• 250g Digestive Cookies
• 125g Butter, melted
• 2 x 250g Philadelphia Cream Cheese, softened
• 2/3 Cup Caster Sugar
• 3 Eggs
• 270ml Coconut Milk
• Butter & Sugar for the Caramel (hmm, I'll need to work out the proportions, sorry)

Instructions:

• Preheat oven to 150C (130 Fan forced).
• Grease a deep 20cm x 30 cm baking pan. Line base with baking paper.
• Prepare the cheesecake base : Place biscuits in a food processor and blend until mixture resembles fine breadcrumbs.
• In a bowl, mix processed biscuits and butter until combined.
• Press biscuit mixture into the base of the baking pan and chill in the fridge for 30 mins.
• Meanwhile, beat cream cheese and sugar until creamy and smooth.
• Mix in eggs, one at a time. Do not overbeat.
• Spoon the thick top layer of the coconut milk from the can (1/2 of the can) and add this to the cream cheese mixture.
• Reserve remaining milk.
• Pour cream cheese mixture on top of the chilled biscuit base.
• Make the caramel by heating up sugar and butter in a small saucepan until dark.
• Then add in reserved coconut milk in the caramel, a little at a time as it will bubble. Set aside to cool a little.
• Once cool, place spoonfuls of caramel ontop of the cream cheese mixture.
• Then, using a butter knife, swirl mixture through the cream cheese mixture being careful not to touch the biscuit base.
• Bake for 50 mins or until just set (it will wobble still a little in the centre).
• Let the cheesecake sit in the oven with the oven door open for 30 mins - 1 hr. Then sit on the countertop to cool for a further 30 mins before placing in the fridge to chill for 4hrs or overnight.

Italian Baked Lemon Ricotta Cheesecake (Encased in Pastry)

Ingredients :

• 2.5 Cups (500g) Fresh Firm Ricotta
• 250g Cream Cheese, softened
• 3/4 Cup (165g) Caster Sugar
• 1 tbsp Finely Grated Lemon Rind
• 1.5 tbsp Cornstarch
• 1/4 Cup Lemon Juice
• 3 Eggs
• 1/4 Cup (60ml) Pure Cream
• 1 tsp Vanilla essence
• Icing for dusting

Ingredients for Vanilla Pastry:

• 150g Unsalted Butter, softened
• 3/4 Cup (165g) Caster Sugar
• 1 Egg
• 1 Egg Yolk
• 1/3 Cup (80ml) Pure Cream
• 1 tsp Vanilla Essence
• 3 Cups Plain Flour, sifted
• 1.5 tbsp Baking Powder, sifted

Instructions:

• Preheat oven to 160C.
• Line the base of a 22cm springform cake pan with non-stick baking paper and set aside.
• To make the pastry, place the butter and sugar in a bowl and beat for 6-8 mins, or until light and creamy.
• Add the egg and extra egg yolk and beat until combined.
• Add the cream, vanilla, flour and baking powder and mix until just combined.
• Turn out onto a lightly floured surface and roll to form a smooth ball.
• Divide the pastry dough in half.
• Roll one half of the dough between two sheets of non-stick baking paper into a 45cm x 25cm rectangle. Cover and set aside to chill in the fridge.
• Divide the second half of the dough in half again. Roll each piece between two sheets of baking paper to make 2 x 22cm rounds.
• Place one of the rounds in the fridge and the other in the base of the lined springform pan. Refrigerate for 5 min.
• Prick the base with a fork and bake for 8-10 mins or until the pastry is dry to touch and golden around the edges. Allow to cool for 5 mins.
• Then make the ricotta filling, place the ricotta, cream cheese, sugar and lemon rind in the bowl of an electric mixer and beat on high for 2mins or until smooth.
• Place the cornstarch and lemon juice in a small bowl, mix to combine and set aside.
• Add the eggs to the ricotta mixture and beat on medium until just combined.
• Add the cream, vanilla and lemon juice mixture and beat until just combined. Be careful not to overbeat, otherwise your cheesecake will have cracks.
• Lightly grease the insides of the springform pan.
• Remove the rectangle of pastry from the fridge and cut it in half length-wise.
• Line the side of the pan with the pastry strips, pressing the dough gently into the base to join.
• Trim any excess pastry using a small knife.
• Pour the ricotta mixture into the pan and fold the pastry edges over the filling.
• Press the remaining pastry round on top of the filling.
• Bake for 45 mins. Cover with aluminum foil and bake for a further 30mins, or until pastry is golden.
• Allow to cool completely at room temperature, over 20-30 mins. Then refrigerate for 4 hours or overnight.
• Serve dusted with icing sugar and cinnamon.

Lime Meringue Cheesecake

Ingredients (Base) :

• 60g Almonds Flakes, chopped
• 140g digestive biscuits, roughly broken
• 20g desiccated coconut
• 70g unsalted butter, melted, plus extra for greasing

Ingredients (Filling) :

• 250g cream cheese
• 400g tinned condensed milk
• 2 full eggs
• 2 egg yolks
• 150ml freshly squeezed lime juice
• Finely grated zest of 2 limes (2 tsp)

Ingredients (Topping - Optional) :

• 15g coconut chips
• 25g Almond Flakes
• 20g soft dark brown sugar
• 1/2 tsp lime juice

Ingredients (Topping - Optional) :

• 100g egg whites (from about 2½ large eggs)
• 180g caster sugar
• 1/8 tsp salt

Instructions:

• Heat the oven to 170C/335F/gas mark 3.
• Lightly grease the sides of eight individual 8cm-wide cake rings, and line the sides with greaseproof paper so it comes 4cm above the top of the rings. Put the lined rings on a large baking sheet that is lined with greaseproof paper.
• For the base, spread out the nuts on a baking tray and roast for about 12 minutes, until lightly golden. Leave to cool, then blitz in a food processor until finely chopped. Add the biscuits to the food processor, blitz to fine crumbs and tip the nuts and biscuits into a small bowl. Add the coconut and melted butter, and mix in well using your hands. Put two heaped tablespoons of the crumb mix into each ring, using your hands to press them into the base. Even out the crust with the back of a spoon or the base of a glass, then refrigerate.
• To make the filling, put the cream cheese in the bowl of an electric mixer with the paddle attachment in place. Mix on a medium-low speed until creamy, then add the condensed milk and egg yolks. Continue to mix until smooth, scraping down the sides occasionally, then add the lime juice, mix again to incorporate, then strain into a large jug. Stir in the lime zest, then pour the mix into the prepared rings so it comes three-quarters of the way up the sides.
• Bake the cheesecakes for 20 minutes, until set, then remove and leave to cool. Cover lightly with cling-film and refrigerate for at least four hours, or overnight.
• To make the topping, toast the coconut and nuts in a small saucepan on a medium heat for about three minutes, stirring frequently, until a light golden brown. Add the sugar and lime juice, cook for a minute more, until melted and well combined, then tip on to a tray lined with greaseproof paper and leave to cool.
• Make the meringue on the day of serving. Into a pan large enough for the bowl of your electric mixer to sit on top, pour enough water to come a quarter of the way up the sides and bring to a boil. Put the egg whites, sugar and salt in the bowl of the mixer with the whisk attachment in place and whisk to combine. Reduce the heat under the pan so the water is just simmering, then place the bowl on the pan, making sure the water doesn’t touch its base. Whisk the eggs for five minutes by hand, until very warm, then put the bowl back on the electric mixer stand and whisk for about five minutes on a high speed, until the meringue is stiff and cool. Transfer the meringue to a piping bag fitted with a 1cm tip.
• Carefully remove the rings and paper collars from the cheesecakes, then pipe meringue “kisses” on top and, using a blowtorch, ideally, heat the meringue so that parts of it turn a golden brown. Alternatively, put the tray under a hot grill for one to two minutes.

Source : Sweet by Y Ottolenghi and H Goh. https://www.theguardian.com/lifeandstyle/2017/sep/02/pavlova-cheesecake-yotam-ottolenghi-dessert-millionaires-shortbread-knickerbocker-glory-recipes-sweet. Recipe amended.

Mini Mojito Cheesecakes

A unique & tasty no bake recipe!
Ideally for mini individual serving portions as this mixture is too soft to be served and cut from a full cake form.
Time: 20 mins Prep + 0mins Bake + 4 hours Chill

Ingredients :

• 150g Shortbread Biscuits
• 25g Butter, melted
• 4 Limes, zested and juiced
• 100g Raw Sugar
• 4-5 tbsp White Rum
• Big Handful of Fresh Mint Leaves, plus extra to serve
• 250g Philadelphia Cream Cheese, room temperature
• 150g Sour Cream
• 250g Mascarpone
• 150ml Cream, whipped to serve (mix in 1-2 tbsp extra rum and lime zest in the cream for extra flavour)

Instructions:

• In a blender, break up shortbread into a rough crumb. Remove from blender and mix in the melted butter.
• Place the mixture at the base of individual serving dishes, pressing down to compress it in the dish. Set aside in the fridge to chill.
• In a small sauce pan, over medium-high heat, dissolve the sugar in 5 tbsp of water, while stirring. Then, without stirring, simmer the mixture for 2 mins. Remove from the heat and add zest and mint leaves. Set aside to cool for ten mins.
• Meanwhile, in a large bowl, soften cream cheese with a blender. Then mix in sour cream and mascarpone.
• Strain the mint mixture and add the lime juice and rum.
• Mix rum mixture into the blended cream until well combined.
• Spoon mixture onto chilled crumb base in individual dishes.
• Chill for at least 1 hour.
• To serve, prepare whipping cream with extra lemon zest and rum. Place a spoonful of whipped cream, 1-2 mint leaves and a twisted thin slice of lime.

Coconut & Pandan Cheesecake

Ingredients (Cheesecake Base):

• 160g Digestive Biscuits
• 1 tbsp Sugar (optional)
• 80g Unsalted Butter, melted

Ingredients (Cheesecake Filling):

• 500g Philadelphia Cream Cheese, room temperature
• 100g Caster Sugar
• 3 Eggs, room temperature
• 200ml Coconut Milk
• 1 tbsp Cornflour
• 2 tsp Pandan Essence + 1/2 tsp extra for reserved filling

Instructions:

• Line an 18cm cheesecake tin with baking paper on the base and grease the inside walls. Set aside.
• To make the base, blend the biscuits until you have a fine powder.
• Stir in melted butter and sugar.
• Spoon mixture across the base of the lined cheesecake tin. Press down to form an even base. Place in the fridge to chill until needed (preferably an hour).
• To make the filling, beat cream cheese and sugar until fully softened and smooth.
• Preheat oven to 140C
• Blend in pandan essence and eggs, gradually, ensuring that there are no clumps in the mixture.
• Then mix in the cornflour until smooth. And lastly, fold in the coconut milk.
• Reserve 1/2 cup of the cheese filling. Blend in 1-2 drops of pandan essence so that the colour of the reserve filling is markedly greener from the main filling.
• Pour main filling into chilled cheesecake tin, over the biscuit base.
• Drizzle droplets of the reserved filling over the top of the main filling. Then, using a toothpick or knife, cut through the middle of the drops to create a stylised pattern.
• Bake for 40 mins. Keep an eye on the cake to ensure it doesn't brown (if it starts to, place a sheet of foil paper over the cake)
• Turn off oven. Place a wooden spoon in oven door to keep it open just a crack. Let the cheesecake cool down very slowly for 1 hour like this.
• Then place the lukewarm cheesecake in the fridge to chill for at least 3-4 hours.

New Zealand Feijoa Cheesecake

Ingredients (Cheesecake Base):

• 220g Digestive Biscuits
• 1 tbsp Sugar (optional)
• 1 tsp Cinnamon
• 80g Unsalted Butter, melted

Ingredients (Cheesecake Filling):

• 9 Just Ripe Feijoas (about 800g)
• 2/3 Cup Caster Sugar
• 340g Philadelphia Cream Cheese, room temperature
• 250g Sour Cream (Light Sour Cream in Australia)
• 1 Lime, zested
• 4 Eggs
• 1 tsp Vanilla Paste or Extract

Instructions:

• Line an 18cm cheesecake tin with baking paper on the base and grease the inside walls. Set aside.
• To make the base, blend the biscuits until you have a fine powder.
• Stir in melted butter and sugar.
• Spoon mixture across the base of the lined cheesecake tin. Press down to form an even base. Place in the fridge to chill until needed (preferably an hour).
• Preheat oven to 140C
• To make the filling, beat the cream cheese and sugar until fully softened and smooth. Add sour cream and continue to beat, ensuring no lumps in the mixture.
• Blend the peeled feijoas until a puree is formed.
• Whisk in the cheesecake filling, the lime zest, vanilla paste and eggs until smooth. Then fold in the pureed feijoas.
• Pour the filling on top of the chilled base.
• Bake for 40 mins. Keep an eye on the cake to ensure it doesn't brown (if it starts to, place a sheet of foil paper over the cake)
• Turn off oven. Place a wooden spoon in oven door to keep it open just a crack. Let the cheesecake cool down very slowly for 1 hour like this.
• Then place the lukewarm cheesecake in the fridge to chill for at least 3-4 hours.

Orange Blossom Mediterranean Cheesecake

Ingredients (Cheesecake Base):

• 220g Digestive Biscuits
• 1 tbsp Sugar (optional)
• 2 tsp Ground Cardamon (fresh pack if possible)
• 80g Unsalted Butter, melted

Ingredients (Cheesecake Filling):

• 250g Philadelphia Cream Cheese, room temperature
• 150g Sour Cream (Light Sour Cream in Australia) + 100ml extra to use to fill in the cracks after baking if needed
• 250g Curd Cheese or Cottage Cheese
• 5 Eggs, separated
• 1 tsp Vanilla Paste or Extract
• 2 tbsp Orange-Blossom Honey (plan honey can be a substitute) + extra if needed to fill in the cracks after baking
• 2 tbsp Orange Blossom Water
• 1 tsp Cinnamon + 1 tsp for garnish
• 1 tsp Cardamon
• 1 tbsp Caster Sugar
• 250g Pistachios, shelled, roasted and coarsely chopped

Instructions:

• Line an 18cm cheesecake tin with baking paper on the base and grease the inside walls. Set aside.
• To make the base, blend the biscuits until you have a fine powder.
• Stir in melted butter and sugar.
• Spoon mixture across the base of the lined cheesecake tin. Press down to form an even base. Place in the fridge to chill until needed (preferably an hour).
• Preheat oven to 160C
• To make the filling, beat the cream cheese and sugar until fully softened and smooth. Add the curd cheese and sour cream. Continue to beat the mixture, ensuring no lumps remain.
• Once smooth, add in the vanilla paste, honey, orange blossom water, cinnamon and egg yolks.
• In a separate bowl, beat the egg whites until you reach firm peaks. Then, delicately fold the whipped eggs whites into the cheese mixture until it is just combined.
• Pour the cheese filling on top of the chilled cheesecake base.
• Bake for 50-60mins. Keep an eye on the cake to ensure it doesn't brown (if it starts to, place a sheet of foil paper over the cake)
• Turn off oven. Place a wooden spoon in oven door to keep it open just a crack. Let the cheesecake cool down very slowly for 1 hour like this.
• Then place the lukewarm cheesecake in the fridge to chill for at least 3-4 hours.
• If there are any cracks in the cake, blend 100ml sour cream and 2 tbsp of honey (or until it tastes a little sweet). Then use the blend to fill any cracks and cover the top of the cake.
• Mix 1 tsp cinnamon, 1 tsp cardamon and 1 tbsp sugar until blended. Then evenly sprinkle the top of the cake with the spiced sugar.
• Lastly, place coarsely chopped roasted pistachios around the perimeter of the top of the cake and the outside walls of the cake for styling.
• Return to the fridge for chilling until ready to serve.

Sticky Date Cheesecake

Prep time : 30 mins
Cook time : 1 hour

Ingredients:

• 200g Oatmeal Biscuits
• 50g Butter, melted
• 2 Cups Dried Dates, pitted and roughly chopped
• 1/2 tsp Bicarbonate Soda
• 500g Philadelphia Cream Cheese, softened
• 250g Mascarpone
• 1/4 Cup Firmly Picked Brown Sugar
• 2 tsp Allspice
• 1 tsp Cinnamon
• 2 Eggs
• 1 Egg Yolk
• Topping options - Whipped cream and butterscotch sauce

Instructions:

• Make sure you take out the cream cheese to soften at room temperature.
• Blend oatmeal biscuits until they are a fine crumb.
• Combine melted butter.
• In a greased cheesecake pan, lined at the base and sides, press biscuit mixture into the base. Place in the fridge to chill for 30 mins.
• Preheat oven to 160C.
• In a medium saucepan, over medium heat, combine chopped dates, 3/4 cup water and bicarb soda.
• Bring date mixture to a boil and simmer for 5 mins. Set aside for 5 mins to cool. Then blend the date mixture until smooth.
• In a large bowl, beat cream cheese, mascarpone and sugar until smooth. Stir in spices.
• Add eggs and yolk, one at a time, until incorporated.
• Add date mixture.
• Gently pour the mixture ontop of the cheesecake base.
• Bake for 50 mins until the cheesecake is just set (top of the cheesecake still just wobbles in the top center).
• Turn the oven off. Cool in the oven for 1 hour with the oven door closed, then 1 hour with the oven door slightly ajar.
• Refrigerate for at least 3-4 hours.

Cheesecake Stuffed Baked Apples

Two delicious recipes in one!
Makes 6

Ingredients:

• 6 Apples (Gala apples are good)
• 250g Philadelphia Cream Cheese, room temperature
• 150ml Light Sour Cream
• 1/2 Cup Caster Sugar
• 2-3 Eggs
• 1 tsp Vanilla Essence
• 1 tsp Cinnamon
• Cinnamon sugar, optional, for dusting overtop
• 6 Hazelnuts or Pecans, optional, for serving
• Butterscotch caramel sauce, for serving

Instructions:

• Preheat the oven at 350F.
• Chop the tops off the apples, chop a tiny bit from the bottom so that it stands solidly and scoop out the insides until the walls of the apple are about 0.5-1cm thick. Discard the core and seeds. Keep the rest to make apple sauce or something else just as tasty!
• Make the cheesecake filling, by softening the philadelphia cream cheese with the sugar. Then mixing in the sour cream, eggs, vanilla and cinnamon.
• Fill each cored apple with cheesecake filling, until 3/4 full.
• Line a baking sheet with baking paper and place the filled apples on top, placing them one inch apart.
• Bake for 20-25 mins until the cheesecake filling is set. Turn off heat and leave in the oven to cool for an hour, with the oven door help slightly open by a wooden spoon.
• Dust cinnamon sugar overtop. Place a hazelnut or pecan in the middle for presentation.
• Serve warm or place in the fridge to chill and serve cooled. Pour some warmed butterscotch sauce overtop.

Plum Cheesecake Lasagna

Ingredients :

• 500g Ripe Plums, remove seeds + extra for serving (optional)
• 170g Unsalted Butter
• 110g Caster Sugar
• 1 tsp Vanilla Paste
• 100g Breadcrumbs
• 100g Almond Meal
• 1 tsp Ground Cinnamon
• 4-8 Quick Cook Lasagna Sheets
• 250g Sour Cream (Light sour cream and +1/2 cup of water in Australia)
• 1 tsp Icing Sugar

Instructions:

• Preheat oven at 200C / 180C fan-forced.
• Cut Plums into thin strips.
• In a small pan, melt 40g of the butter, 50g caster sugar and vanilla paste. Toss in plum slices. If using fresh plums, cook for just a little to soften them. Otherwise, just coat plum slices.
• In a separate small pan, melt the remainder of the butter, combine with the breadcrumbs and almond meal.
• Create a third filling by combining cinnamon, sugar and sour cream.
• Take a loaf pan, grease it and line it with baking paper with the paper overhanging off both sides of the pan.
• Start with placing a dry lasagna sheet on the base of the pan.
• Cover with a layer of plum slices and sauce.
• Cover with another sheet of dry lasagna.
• Then spread some of the breadcrumb mixture on the lasagna sheet, dot some sour cream mixture overtop, and then some plum slices.
• Repeat until all the mixture and plums run out. Last layer should have cream on top.
• Bake for 15 mins for al dente pasta, 20 mins for soft / melt-in-your-mouth pasta.
• Serve warm with extra plum slices if you have them.

Cauliflower Cheesecake

Delicious light cauliflower taste despite 5 cups of it in this recipe!

Ingredients :

• 1.5 Cups (150g) Graham Cracker Crumbs (or any other sweet biscuit such as Digestive Cookies)
• 1/4 + 3/4 Cup Sugar
• 2 tsp Cinnamon
• 1/2 Cup (125g) Unsalted Butter, melted
• 250g Philadelphia Cream Cheese, at room temperature
• 250g Mascarpone Cheese
• 500g Cauliflower Florets (from 2 cauliflowers), left raw and blended finely
• 4 Eggs
• 3 tsp Vanilla
• 1/3 Cup Sultana Raisins

Instructions:

• Prepare a 9-inch cake pan (preferably with a removable base) by cutting out a circle out of parchment paper to fit the inside of the pan. Place the paper inside the bottom of the pan.
• Prepare the base: Mix thoroughly the biscuits with 1/4 cup of sugar, the cinammon and the melted butter.
• Press mixture over the paper into bottom and sides of the pan. Set aside in the fridge to chill for about 1 hr.
• Preheat oven to 160C (140C with a fan) degrees.
• Prepare the filling : Beat the cream cheese, mascarpone and the 3/4 cup of sugar until it is smooth.
• Then stir in eggs, vanilla and cauliflower until smooth again.
• Pour mixture into chilled crust.
• Scatter raisins across the top of the filling just before putting it in the oven.
• Bake for 50 mins until the cheese is just set and there is a small wobble left in the middle.
• Turn off the heat and leave the cake in oven for an hour.
• Then open the oven slightly and let cake continue to sit for another hour until it reaches room temperature.
• Place the cake in the fridge to chill for at least 4 hours.

source: https://www.woolworths.com.au/shop/recipedetail/3149/creamy-cauliflower-cheesecake

Josh' Mom's No Bake Cheesecake (And no gelatin either!)

Ingredients (Base):

• Approx 200g Digestive Cookies for the base, ground
• 70g Butter, melted
• 1 tsp Cinnamom

Ingredients (Filling):

• 250g Philadelphia Cream Cheese, room temperature
• 200g Condensed Milk (about 1/2 can)
• 125g Light Sour Cream (in Australia. In North america, use regular sour cream)
• 1 tsp Ground Nutmeg
• Juice of 1.5 Lemons

Instructions (Base):

• Make based by lining the base and (very important as the cake is very creamy) the sides of a cake pan.
• In a medium bowl, combine ground cookies, cinnamon and melted butter until a wet sand texture forms.
• Press the mixture evenly into the base of the lined pan.
• Place the filled pan in the fridge for at least 30-60 mins to firm up.

Instructions (Filling):

• In a large bowl, mix cream cheese with condensed milk until smooth (Stick blenders are indeed helpful here if/as needed).
• Stir in light sour cream until smooth.
• Stir in the lemon juice.
• Pour into the cake pan and sprinkle ground nutmeg overtop.
• Chill cheesecake in the fridge for at least 2-3 hours.
• Serve chilled. Remove from the fridge about 15 mins before serving.

Raw Raspberry & Rosemary Cheesecakes (V)

Makes 6 individual portions.

Ingredients (Base):

• 1 Cup Dates, pitted, soaked, patted dry and chopped finely
• 1 Cup Walnuts
• 1 tsp Rosemary Leaves, finely chopped + extra for garnish
• Pinch sea salt

Ingredients (Filling):

• 1.5 Cups Cashews, soaked overnight
• 1/2 Cup Coconut Milk
• 1/3 Cup Coconut Oil (Can try with 1/4 cup instead to reduce the coconut oil perhaps?)
• 1/4 Cup Maple Syrup
• 1 Lemon, juiced
• 1 Cup Frozen or Fresh Raspberries

Instructions:

• To make the base, in a food processor, blend dates, walnuts, rosemary and sea salt until smooth.
• Divide mixture evenly in 6 x 1 cup glasses. Set aside to chill in the freezer.
• Then proceed with the filling, draining and rinsing the cashews.
• Once drained, place into the food processor, with all the filling ingredients except the raspberries.
• Blend until smooth and creamy.
• Pour mixture, divided evenly, over walnut base in each glass. Return to the freezer.
• Roughly crush rasbperries with a fork.
• Spoon onto the filling and garnish with some extra chopped rosemary.
• Move to the fridge for 20 mins until set.
• Serve immediately.

Source: https://www.woolworths.com.au/shop/recipedetail/8004/raw-raspberry-cheesecakes

Burnt Basque Cheesecake

Prep 10 mins + Cook 20 min = Total 30 mins

Makes 2 x 2-4 person Cheesecakes. Serves 4-8.

Ingredients :

• 250g Cream Cheese, softened to room temperature
• 1 cup Cream
• 100g Caster Sugar
• 2 Large Eggs
• 15g Flour, sifted
• 1/2 tsp Vanilla Extract
• Special Equipment :
  2 Large Ramekins or 1 x 6 inch Cake Pan
  Baking Paper

Instructions:

• Preheat oven to 230C.
• Line the 2 ramekins or the 6 inch cake pan with parchment paper on the base and sides.
• In a large bowl, mix the cream cheese, sugar and cream with a stick blender until smooth.
• Then stir in the eggs, sifted flour and vanilla.
• Let it rest for about 20 minutes to give the air bubbles in the batter a chance to settle.
• Drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
• Bake the cheesecake for 20-22 mins, until the top is just shy of turning black and the cake is very jiggly in the center.
• Cool on a cooling rack.
• Serve it warm right away OR place it in a sealable bag and refrigerate overnight.
• To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice to get nice clean slices.

Source : https://norecipes.com/burnt-basque-cheesecake/

Chocolate Banana Ripple Cheesecake

Ingredients (Base):

• 30g Walnut Halves
• 200g Digestive Biscuits
• 2 tbsp Cocoa Powder
• 50g Demerara Sugar
• 100g Unsalted Butter, melted plus extra for greasing

Ingredients (Banana Ganache):

• 125g Dark Chocolate (70%), roughly chopped into 1cm pieces
• 25ml Milk
• 50ml Double Cream
• 1 Large Ripe Banana, peeled and mashed

Ingredients (Filling):

• 200g White Chocolate, roughly chopped into 1cm pieces
• 500g Cream Cheese
• 3 Large Eggs, lightly beaten
• 200g Sour Cream
• 1 tbsp Vanilla Extract
• 2 Large Ripe Bananas, mashed

Instructions:

• Preheat the oven to 180C. Line the base and sides of a 23cm round cake tin (with a removable base) with baking paper.
• Toast the walnuts for 6mins in the oven. Let cool slightly then chop into small pieces.
• To make the base, blitz in a food processor, the digestive biscuits to a fine crumb. Tip into a medium bowl.
• Add the cocoa powder, sugar and chopped walnuts. Sitr in the melted butter to combine.
• Spoon and flatten the crumb evenly across the base of the cake tin. Set aside in the fridge to chill.
• Reduce the temperature to 170C.
• To make the banana ganache, place the chopped chocolate in a medium heatproof bowl. Heat the milk and cream in a small pan, and just as it comes to boil, pour it over the chocolate. Allow to stand for 1 min before stirring gently with a rubber spatula so that the chocolate melts. You might need to heat it a little more if it hasn't all melted. Stir in the mashed banana and set aside to cool.
• For the filling, place the chopped white chocolate in a small bowl set over a pan of simmering water (make sure the base of the bowl is not touching the boiling water), stirring from time to time.
• Once the chocolate has melted, turn off the heat, remove the bowl from the pan of hot water and set aside to cool slightly, stirring occasionally.
• Place the cream cheese in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed until smooth, then reduce the speed to medium. Gradually add the eggs, scraping down the sides of the bowl once or twice followed by the sour cream and vanilla. Add the melted white chocolate - don't worry if it's slightly tepid rather than completely cool and beat on a medium-low speed until combined.
• Mash the bananas until smooth. Then sieve and stir them into the cheesecake filling.
• Pour the cheesecake filling carefully over the base. Then using a small spoon, gently dollop the banana ganache on the top of the filling. Using a butter knife gently swirl the ganache and cream cheese mixture together by repeatedly drawing a figure 8 through the mixture to create a marbled look.
• Place the cheesecake on a baking tray and bake for 60-70 mins until the outside of the cheesecake is set but the centre is still slightly soft to touch.
• Turn off the oven but leave the cheesecake inside with the door closed for 1 hour. Remove from the oven and set aside until completely cool, then wrap the whole thing carefully in cling film and chill in the fridge for at least 4 hours or preferably overnight, until the cheesecake is completely firm.
• When ready to serve, remove the cake from the tin. Remove the baking parchment from the sides and transfer to a cake platter. Set aside for 15-30 mins before serving.

Source : Yotam Ottolenghi's Sweet Cookbook

Pumpkin Walnut Cheesecake

Ingredients (Base):

• 1 1/2 - 2 cups Graham cracker crumbs
• 6 tbsp Butter (150g), melted

Ingredients (Filling):

• 1 x 250g package cream cheese
• 1/2 cup Caster Sugar
• 1/4 cup whipping cream
• 1 tbsp Treacle or Molasses
• 1 can x 15 oz Pumpkin Puree
• 2 tsp Cinnamon, ground
• 1 tsp Nutmeg, ground
• 1/2 tsp Ginger, ground
• 1/4 tsp Cloves, ground
• 1/4 tsp Salt
• 2 Large Eggs, lightly beaten

Ingredients (Filling):

• 6 tbsp Butter (150g), softened
• 1/2 cup Brown Sugar
• 1 cup Walnuts, coarsely chopped

Instructions:

• Line the base and sides of a well-greased 23 cm tart tin with removeable base.
• To make the base, place the cookies in a food processor and pulse until the mixture resembles breadcrumbs. Mix in the melted butter. Place mixture in the base of the lined pan. Pat down with a spoon and place in the fridge to chill.
• Preheat the oven to 140C.
• Meanwhile, in a bowl, soften philly cheese and sugar until creamy.
• Then mix in the whipping cream, treacle or molasses, pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, eggs, and whisk until just combined. Try not to overmix.
• Carefully pour the filling over the base.
• Bake for ~30-40 minutes or until not quite set yet.
• Meanwhile, prep the topping by combining softened butter and brown sugar, then mixing in chopped nuts.
• Carefully sprinkle the topping evenly over the hot cheesecake.
• Bake for another ~30-40 minutes or until golden and just set.
• Turn off the heat and let cool in the oven for an hour, then open the oven door and let cool for another 30 mins before placing in the fridge to chill for 4 hrs before serving.

Source : TasteofHome.com (Canadian Magazine). Significant alterations made.

Saffron & Mascarpone Cheesecake

Ingredients (Base - Optional):

• 1 1/2 - 2 cups Graham cracker crumbs or digestive cookies
• 6 tbsp Butter (150g), melted

Ingredients (Filling):

• 250g marscapone
• 250g Philly cream cheese
• 100mg saffron, steeped in boiling water for at least 1 hour
• 125g caster sugar
• 4 eggs
• 2 tbsp flour (if no base)

Instructions:

• Line the base and sides of a well-greased 23 cm tart tin with removeable base.
• To make the base, place the cookies in a food processor and pulse until the mixture resembles breadcrumbs. Mix in the melted butter. Place mixture in the base of the lined pan. Pat down with a spoon and place in the fridge to chill.
• Preheat the oven to 160C.
• Meanwhile, in a bowl, soften philly cheese and sugar until creamy.
• Then mix in the mascarpone, saffron water, and eggs and whisk until smooth.
• Carefully pour the filling over the base.
• Bake for 30-40 minutes or until golden and just set. Turn off the heat and let cool in the oven for an hour, then open the oven door and let cool for another 30 mins before placing in the fridge to chill for 4 hrs.

Source : SBS https://www.sbs.com.au/food/recipe/saffron-mascarpone-and-leatherwood-cheesecake/pwywar1bb Significant alterations made.

Sour Cream Coffee Cake with Pecan and Cinnamon

Ingredients :

• Vegetable shortening for greasing
• 1 1/2 Cups Pecans
• 3/4 Cup Firmly packed light brown sugar
• 1 tbsp cinnamon
• 2 1/2 Cups All-purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Cup Butter, at room temperature
• 1 Cup Sugar
• 1 tbsp lemon zest
• 2 Eggs, lightly beaten
• 1 tsp vanilla extract
• 1 1/2 cups Sour cream (not fat free)
• You can also add a light Kalhua syrup by boiling until thick all these ingredients: Kalhua (3 tbsp), brown sugar (1/2 cup), butter (3tbsp), and water (1/2cup)

Instructions:

• Preheat the oven to 350F
• Grease the bottom of a 10 inch Bundt Crown cake. Be sure to coat every nook and crannies. Dust generously with flour, shake the pan to coat all over, invert, and tap out excess flour. Set aside.
• Toast the pecans in the oven on a cookie tray. Finely chop, transfer to a bowl, add the brown sugar and cinnamon, and mix well.
• In a separate bowl, blend the flour, baking powder, baking soda and salt.
• In the bowl with an electric mixer, beat the butter until soft and creamy, and then add the sugar. Add the lemon zest and continue mixing until mixture is light and fluffy.
• Slowly mix in the eggs and vanilla, and beat well.
• Slowly fold in about one-third of the flour mixture, then half of the sour cream, then half of the remaining flour mixture, then the remaining sour cream, and finally the remaining flour mixture.
• Scrape just a little of the topping (pecan and sugar) around the bottom of the prepared crown pan, then half of the wet doughy batter. Then sprinkle 2/3rds of the remaining pecan mixture evenly down the center of the batter, preventing the mixture from touching the sides of the pan. Cover with the remaining batter and then dust off with the remaining pecan mixture. Take a knife and make loop-de-loop swirls moving the knife up and down into the batter, to ever-so-slightly mix the pecan mixture within the batter. Only go around once.
• Bake until the cake springs back when lightly touched in the thickest part with your fingertip and a wooden skewer comes out clean, 45 to 55 minutes.
• Remove the pan to a wire rack to cool for 5 to 10 minutes. Run the blade of a dull knife around the insides of the pan to loosen the top edges of the cake. Invert a wirerack over the cake pan and turn the whole lot upside down. Lift the pan off the cake carefully and let cool a little before serving.
• Dust with powdered sugar (optional).

Old-Fashioned Apple-Cinnamon Coffeecake

Ingredients (Caramelised Apples):

• 2 Granny Smith Apples
• 1 tbsp Butter
• 2 tbsp Sugar

Ingredients (Cake):

• 1 tbsp Dry Bread Crumbs
• 2 Cups Plain Flour
• 1 Cup White Sugar + 2 tbsp
• 1 tsp Salt
• 10 tbsp Unsalted Butter, softened but still cool
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Cinnamon
• 3/4 Cup Buttermilk
• 1 Large Egg, room temperature
• 1 tsp Vanilla Extract

Ingredients (Crumble Topping):

• 3/4 Cup Walnuts, chopped coarsely
• 1/2 Cup Brown Sugar
• 1 tsp Cinnamon

Instructions (Apples):

• Peel, core and dice the apples into small cubes.
• In a frying pan, heat 1 tbsp butter over high heat until foamy.
• Mix in the apples, cover and cook, stirring frequently, until they are dry and very tender for 2-3 minutes.
• Remove pan from the heat. Sprinkle sugar over the apples and toss to coat. Set aside.

Instructions (Cake):

• Preheat oven to 350F degrees. Line a deep baking tray with baking paper. Spray cooking oil on top.
• Sprinkle the bottom of the pan with the bread crumbs and shake lightly to coat.
• In a small mixing bowl, blend the flour, butter and salt until mixture resembles a coarse crumb.
• Set aside 1 cup of the flour mixture.
• Add baking soda, cinnamon and baking powder into the remaining flour mixture.
• Add the buttermilk, egg and vanilla. Mix until batter is smooth.
• Fold in the caramelised apples. Pour the batter into the prepared baking pan.
• Take the cup of the flour mixture and add in the chopped nuts, brown sugar and cinnamon. Toss until blended.
• Sprinkle the nut crumb over the cake batter, pressing lightly so that they adhere.
• Bake the cake for 50-55 mins, until a toothpick comes out clean.
• Let the cake cool to room temperature for 30 mins and then place it into the fridge for at least 1.5 hours (Otherwise it falls apart too easily).
• Remove the cake from the fridge at least 30 mins before serving.

Apple & Raisin Olive Oil Cake with Cream Cheese Icing

Ingredients (Cake):

• 100g Sultanas
• 275ml Water
• 350g Flour, sifted
• 1/2 tsp Cinnamon
• 1 1/2 tsp Bicarb Soda, sifted
• 1//2 tsp Baking Powder
• 1/2 tsp Salt
• 3 Granny Smith Apples
• 200g Caster Sugar
• 150ml Extra Virgin Olive Oil
• 2 Large Whole Eggs, Lightly beaten
• 2 Large Egg Whites
• 1 tsp Vanilla Extract
• Zest of 1 Lemon

Ingredients (Cream Icing):

• 220g Cream Cheese, room temperature
• 100g Unsalted Butter, room temperature
• 50g Brown Sugar (or more to taste)
• 85g Maple Syrup OR 3 tsp Maple Extract

Instructions:

• Preheat oven to 180C. Grease and line the base of a 23cm round cake pan (with removable base).
• In a medium saucepan over low heat, simmer 200ml water and sultanas until half or more of the water has been absorbed. Set aside to cool.
• In a medium sized bowl, combine the sifted flour, sifted bicarb soda, cinnamon, baking powder and salt. Set aside.
• In a large bowl, mix together the sugar, olive oil, whole eggs, vanilla, and lemon zest. Beat at a medium speed for a few mins until the mixture is lighter in colour and thickened.
• Peel, core and dice (2-3cm cubes) the apples.
• Fold the diced apples, cooled sultanas and remaining water from the sultanas into the mixture.
• Fold in the sifted dry ingredients and mix until just combined.
• In a separate large bowl, beat egg whites until they form soft peaks.
• Fold the egg whites into the cake mixture.
• Pour the cake mixture into the prepared pan. Level the top of the batter in the pan.
• Bake for 60 mins until a skewer inserted in the center of the cake comes out clean.
• Remove from the oven and set aside to cool.
• Once the cake is completely cooled, make the icing by combining all ingredients until well blended.
• Cut the cake in half and spread the icing overtop the bottom layer. Place the other layer back on top and cover just the TOP of the cake with the rest of the icing.
• Chill until ready to serve. Then let the cake sit out for at least 45 mins to properly warm up.

Thousand-Layer Apple Tart (V)

Gourmet, decadent and gorgeous!

Ingredients :

• 1 Lemon, juiced
• 2.5kg Granny Smith Apples (Could double it further if the cake pan has more room as it reduces its height significantly with the baking)
• 215g (1 cup) Caster Sugar
• 1.5 tsp Ground Cinnamon
• Whipped or Double Cream, to serve

Instructions:

• Fill a large glass bowl to 3/4 with water and the juice of a lemon.
• Peel the first apple and, using a mandolin, slice it into 3mm thick slices.
• Remove any apple seeds before transfering the slices to the lemon water.
• Repeat with remaining apples.
• Preheat the oven to 180C.
• Line a 22cm cake pan (springform or removable base) and a baking tray both with baking paper.
• Place a wire cake rack over the baking tray, as the cake pan will drip.
• In a small bowl, combine the sugar and cinnamon.
• Drain half the apple slices and use a clean towel to pat them dry.
• In the base of the lined pan, form an even layer of apple slices by layering them overlapping in a swirl shape starting outwards and finishing in the middle of the pan.
• Sprinkle the apple slice layer with 1 tbsp of the sugar mixture.
• Repeat with the remaining drained apple slices, sprinkling with 1 tbsp of the sugar mixture between each layer.
• Press down firmly with clean hands to compact each layer.
• Drain remaining apple slices and continue with the layering and sugar dusting, until no apple slices remain.
• Finish with a sprinkling of cinnamon sugar on top.
• Place cake pan on the prepared wire rack atop the lined baking tray.
• Bake for 30 mins. Remove pan and tray from the oven.
• Carefully release the springform or base of the pan slightly to allow pooled juices from the apples to seep out.
• Reserve juices that pool in the baking tray.
• Transfer the cake pan to the wire rack again, placing it now on a new lined baking tray (otherwise the juices on the last tray may burn).
• Brush the top of the cake generously with pan juices.
• Bake, basting with juices every 10 mins and replacing the paper every 30 mins, for a further 1.5 hours until dark golden and caramelised.
• Cool in the pan for 20 mins. Then carefully release the pan.
• Remove any apple slices that may have come up the side of the pan for a cleaner look.
• Cool completely and serve with whipped or double cream.

Source: https://www.taste.com.au/recipes/thousand-layer-apple-tart/ca535188-1077-4cd7-818a-7010fabe843c

Treacle Pear Cake with Ginger

Ingredients :

• 160g unsalted butter, cubed
• 220g soft light brown sugar
• 150g black treacle
• 100g ginger syrup (from a jar of stem ginger)
• 200ml full-fat milk
• 60ml vegetable oil
• 2 large eggs
• 100g stem ginger, roughly chopped
• 150g dark rye flour
• 100g plain flour
• 2 tsp bicarbonate of soda
• 1 tbsp ginger powder
• 2 tsp cinnamon powder
• 1 tsp mixed spice
• 1/4 tsp salt
• 3 ripe medium pears (about 450g), peeled and cored; half chopped into 1/2 - 1/3 cm pieces, the rest thinly sliced

Instructions:

• Preheat oven to 190C (170C fan-forced). Grease and line a 23cm round cake tin with baking paper and set aside.
• Combine the butter, brown sugar, treacle and ginger syrup in a medium saucepan and place over low heat. Stir gently until the butter has melted and the sugar has dissolved, then remove from the heat. Add the milk and oil, whisking gently to combine, then add the eggs.
• Whisk until the mix is combined, then fold in the chopped stem ginger. Set aside for the moment.
• Sift the flours, bicarbonate of soda, spices and salt into a large bowl, tipping in the bits of bran and germ from the rye flour caught in the sieve. Pour the wet, syrupy mixture into the dry ingredients, stir to combine, then fold in the chopped pears.
• Scrape the batter into the prepared cake tin, then gently lay the sliced pears on top, fanning them out so they are evenly distributed. Place the cake on an oven tray and onto the middle shelf of the preheated oven. Bake for 60 to 80 minutes (varies depending on how juicy the pears are) or until a skewer inserted into the middle of the cake comes out clean.
• Remove from the oven and place on a rack to cool for a few minutes before removing the cake tin and transferring to a platter.
• Tip: The cake keeps well for up to four days. Slices may be warmed for a few seconds in the microwave before serving.

Source : Helen Goh https://www.smh.com.au/goodfood/recipes/pear-cake-with-rye-and-ginger-20190524-h1eqxb.html No alterations.

Halva Coffee Cake

Amazing, unique, sweet and delicious.

I've adapted one of my favourite coffee cake recipe (Sour Cream Coffee Cake with Pecan and Cinnamon) and incorporated large chunks of Halva. It's worked wonderfully.

Ingredients :

• 150g Halva
• See remaining ingredients here.

Instructions:

• Make the cake batter as per the recipe here
• Instead of using a crown cake mold, prepare a baking paper-lined wide 1-2 inch deep rectangle baking pan.
• Cut the halva into large 2.5 cm cube chunks (Really! They shrink when baking. If the pieces are too small, they will be fully absorbed into the cake and you'll miss out on the goey deliciousness.)
• Place all the halva cubes into the cake, 2.5 cm in between, with it still poking out of the batter.
• Bake as per the standard coffee cake recipe.

Sour Cherry Cake (Easter European Specialty)

Ingredients :

• 1 1/4 Cup Sugar
• 3/4 Cup Shortening
• 6 Eggs, divided into whites and yolks
• 4 1/2 Cups of Flour
• 2 Cans or Jars of Pitted Sour Cherries
• 1 1/2 tsp Baking Powder
• 1 Cup of Sour Cream
• Lemon Peel (1-2 Lemons)
• 2 Enveloppes of vanilla sugar

Instructions:

• Mix sugar and shortening until well blended.
• Add egg yolks, flour, baking powder, and sour cream.
• Carefully fold in beaten egg whites into the mixture.
• Spread dough in mold 8 x 12 (or larger).
• Put cherries on evenly and sprinkle with vanilla sugar on top.
• Bake at 375 F for 30 minutes.

Malted Hazelnut Layer Cake

Ingredients (Assembly):

• 1/2 Cup (160g) Nutella Chocolate Hazelnut Spread
• 2 tbsp Milk
• 2 or 3 Sponge Cakes (1-2cm thick) - The instructions below is for a 2 layer cake but the ingredients here would suit a 3 layer if desired
• 1/2 cup (70g) Hazelnuts, roasted, skins removed and roughly chopped
• 5 Ferrero Rocher (to decorate)

Ingredients (Malted Buttercream):

• 40ml Milk
• 3/4 Cups (90g) Malted Milk Powder
• 100g Unsalted Butter, softened
• 1.75 cups (200g) Icing Sugar

Instructions:

• Make the sponge cakes (or buy them) and let cool to room temperature.
• In a small saucepan, over low heat, whisk together nutella and milk until just combined. Remove from heat, transfer to another bowl and set aside to cool to room temperature.
• Clean the small saucepan and return it to the stovetop over medium heat.
• Warm milk and then stir in malted milk powder to form a smooth paste. Cook, stirring, for 1 more minute, then remove from heat.
• Refrigerate mixture for 10 mins until cooled.
• In a medium sized bowl, mix softened butter and sifted icing sugar until light and fluffy.
• Add cooled malted milk mixture and stir until well combined. Set aside.
• Place the first cake on a lined rotating cake stand.
• Spread one-half of the nutella mixture across the top of the cake.
• Spread one third of the malted milk butter mixture overtop.
• Place the second sponge cake on top and repeat the layers of nutella first and then the malted milk butter mixture.
• Continue with using the remaining malted milk butter mixture to cover the sides of the cake.
• Press chopped roasted hazelnuts into the buttercream and across the sides of the cake to cover them fully.
• Top the cake with five Ferrero Rochers in a decorative pattern.
• Refrigerate for 30 mins or until firm.
• To serve, remove the cake from the fridge for at least 30-45 mins before serving.

Aussie Beetroot Chocolate Cake

This is a heavy, moist and sweet chocolate cake. I had no idea that beetroot could go so well with chocolate.

Ingredients:

• 90g unsalted butter
• 2/3 cup brown dark sugar
• 2 eggs
• 2/3 cup sour cream
• 60g dark chocolate chopped
• 2/3 cup self raising flour
• 1 1/2 tablespoon (15ml size) unsweetened cocoa
• 100g cooked grated beetroot

Instructions:

• Melt the chocolate over a bain marie or on the lowest setting of your microwave.
• Beat the butter and sugar together with and electric mixer until well combined.
• Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.
• Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.
• Place spoonfuls of the mixture into muffin tin sized patty pans or a full cake pan and bake at 180C for 15 minutes.

Chocolate Sweet Potato Cupcakes

Makes 12 Cupcakes. Cakey & moist but not fudgey.

Ingredients:

• 125g Unsalted butter, softened
• 125g Caster Sugar
• 2 Large Eggs
• 100g Mashed Sweet Potato, cooled (nothing but potatoes)
• 2 tsp Vanilla Extract
• 150g Plain Flour
• 50g Unsweetened Cocoa Powder
• 1.5 tsp Baking Powder
• 0.5 tsp Salt
• 100ml Milk
• Optional icing : Philadelphia cream cheese & sugar icing

Instructions:

• Preheat oven to 170C / 150C w Fan. Line a cupcake pan with paper cases.
• In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
• Add the eggs, one at a time, and beat each one in thoroughly.
• Mix in the mashed potato and vanilla.
• In a separate bowl, combine the flour, sifted cocoa, baking powder and salt.
• Stir in gradually the dry ingredients mixture into the egg mixture, until just combined.
• Fill the muffin cups 3/4 full and bake for 15-20 mins, until a skewer inserted in the middle comes out clean.
• Leave to cool in the pan for 15 mins, then turn out onto a wire rack to cool completely.
• Top with icing if / as needed.

Source : Veggie Desserts & Cakes Cookbook. No alterations apart from the icing.

Chocolate Beetroot Mousse Cake (Vegan)

Ingredients:

• 375g Roasted beetroot, peeled and cut into chunks
• 450g Firm Silken Tofu
• 70g Unrefined Caster Sugar
• 1 tbsp Vanilla Extract
• 1 tsp Baking Powder
• 350g Chocolate (Vegan, if making it so)
• Chocolate shards for garnish (optional)

Instructions:

• Preheat the oven to 180C.
• Line a 24cm diameter baking pan with baking paper (but don't grease it).
• In a food processor, blend the beetroot, tofu, sugar, vanilla and baking powder to a smooth puree.
• Melt chocolate and combine with beetroot mixture.
• Pour mixture into the lined pan and bake for 30 mins. The cake will be a moist mousse so it won't help to test it with a toothpick.
• Leave to cool completely then remove the cake from the pan. Store in the fridge until needed. Remove the cake from the fridge at least 20 mins before serving.
• Garnish with chocolate shards (optional).

My Fave Vegan Baked Chocolate Cake (Vegan, Standard Ingredients)

Photo was an early attempt with too much liquid... this adjusted recipe is now beautifully moist, fluffy and marvellous.

Ingredients:

• 1 1/2 cup + 2 tablespoons (200 g) all-purpose flour sifted
• 1 cup (200 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder sifted
• 4 teaspoons (16 g) baking powder
• 350 ml milk (non-dairy or dairy)
• 2 1/2 tablespoons (35 g) vegetable oil
• 1 teaspoon vanilla extract
• Optional : Powdered sugar for dusting

Instructions:

• Preheat the oven to 320 F (160 C).
• Butter and flour an 8-inch (22 cm) cake pan or spray it with baking spray.
• In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
• In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Don't over-mix!
• Pour the batter into the prepared pan.
• Bake for 40-60 minutes or until a toothpick inserted in the centre comes out clean (40 mins sufficient for cupcakes, cake may need more time). Place a sheet of foil on top once top has set to prevent burning.
• Allow it to cool for 15 minutes in the pan then turn it out onto a cooling rack.
• Transfer to a platter and dust with powdered sugar before serving.

Source : Inspired from the below with a few tweaks https://aseasyasapplepie.com/moist-chocolate-cake-no-eggs-no-butter/

Chocolate Cake (V, GF, Top 8 Allergen Free)

Ingredients:

• 1.5 cups GF Flour, sifted
• 1 cup Sugar
• 1/2 cup Cocoa Powder, sifted
• 1 tsp Baking Soda, sifted
• 1/2 tsp Salt
• 1/3 cup Canola or Vegetable Oil
• 1 tsp Vanilla
• 1 tsp White Vinegar
• 1 cup Cold Water
• 3/4 cup Chocolate (V), chopped finely
• Icing sugar, for dusting

Instructions:

• Preheat oven to 350C.
• In a large bowl, combine the sifted dry ingredients. Mix well.
• Stir in canola oil, vanilla, vinegar and water until just combined.
• Fold in chopped chocolate.
• In an 8 inch baking dush, lined with baking paper, pour in the batter evenly.
• Bake for 26-30 mins, until cooked through.
• Let cool to room temperature. Then dust with icing sugar.

Source: https://theprettybee.com/easiest-gluten-free-vegan-chocolate-cake/

Chocolate, Hazelnut & Olive Oil Cake

Light but moist cake, rave reviews
Prep 15 mins + Baking 40 mins

Ingredients (Cake):

• 4 Eggs
• 270g (1 1/4 Cup) Caster Sugar
• 150ml Milk
• 2 tsp Vanilla Extract
• 175g Hazelnut Meal
• 50g (1/2 Cup) Unsweetened Cocoa Powder
• 1/2 tsp Baking Powder

Ingredients (Icing):

• 250g Mascarpone Cheese
• 300ml Thickened Cream
• 60g Roasted Hazelnut, roughly chopped

Instructions:

• Preheat oven to 170C.
• Grease and line a 21cm round or square tin (line the sides too)
• In a large bowl, mix the eggs and sugar until light and fluffy.
• Gradually pour in olive oil and blend well.
• Then stir in milk, vanilla, hazelnut meal, sifted cocoa and baking powder. Blend well.
• Pour batter into prepared pan and bake for 40 mins until a toothpick comes out clean.
• Let cool in the tin for 5 mins, then transfer to a wire rack, remove paper lining and let cool fully.
• Prepare icing by beating mascarpone, tickened cream and remaining sugar for 50 seconds or until thickened.
• Cover the completely cooled cake top with the mascarpone mixture. Dust with cocoa and sprinkle with chopped roasted hazelnuts. Serve immediately or place in fridge for the icing to firm up for 30 mins.

Red Wine Chocolate Cake

Delicious dense chocolate cake
1.5 hours of prep and baking time

Ingredients (Cake):

• 125g Butter, softened
• 1 Cup Caster Sugar
• 2 Eggs
• 1.5 Cups Plain Flour
• 1 tsp Baking Powder
• 1/3 Cup Unsweetened Cocoa Powder
• 1/3 Cup Water
• 160ml (2/3 Cup) Dry Red Wine
• 90g Dark Chocolate, grated finely

Ingredients (Syrup):

• 2 Cups Caster Sugar
• 1.5 Cups (375ml) Dry Red Wine
• 1.5 Cups Water
• 250g Dried Muscatel Clusters
• (optional : 1-2 tsp Cornstarch to thicken)

Instructions:

• Preheat oven to 160C and grease a 22cm crown cake pan.
• In a large bowl, beat Butter and sugar until light and fluffy.
• Beat in eggs, one at a time, until combined.
• Stir in sifted flours and cocoa.
• Then add the water, wine and grated chocolate.
• Spread mixture in the greased cake pan and bake for 50 mins.
• Let cool in the pan for 5 mins before turning over onto a wire rack to fully cool.
• Meanwhile, make the red wine syrup. In a small saucepan, stir in sugar, wine and water. Set heat to medium and stir until sugar has dissolved.
• Cut muscatels into small bunches, add to syrup, bring to a boil.
• Boil, uncovered, for about 15 mins or until syrup is reduced by 1/3 and is slightly thicker. (Note: In the past syrup was still quite thin, so I suggest trying to thicken it some other way eg. cornstarch, despite that it will lighten the colour. I tried to reduce it further but it just eneded up making a hard toffee, so need to play around with this one further.)
• Top the cake with muscatels the pour the remaining syrup on top.

Chocolate Beer Cake

Light chocolate cake, very slight beer taste
Prep Time 15 mins, Baking Time 30 mins

Ingredients (Cake):

• 1/4 Cup (60g) Unsweetened Cocoa Powder
• 225ml Stout Beer
• 125g Butter, softened
• 300g Dark Brown Sugar
• 2 Large Eggs, beaten
• 180g (3/4 Cup) Flour, sifted
• 1/4 tsp Baking Powder
• 1 tsp Bicarbonate Soda
• 8 Walnut Halves, for decoration
• 1 tbsp Cocoa Powder, for dusting walnuts

Ingredients (Icing):

• 1/2 Cup (125g) Pure Icing Sugar, sifted
• 1/4 Cup (60g) Butter, softened
• 2 tbsp Stout Beer
• 125g Dark Chocolate
• 30g Walnut pieces, finely chopped

Instructions:

• Preheat the oven to 180C
• Prepare 2 x 20cm cake tins (4cm deep) by greasing them and then lining their bases with non stick baking paper.
• Cream the butter and sugar until pale and fluffy.
• Gradually mix in the eggs, a little at a time, mixing between additions.
• In a separate bowl, blend sifted flour, sifted bicarbonate soda and baking powder. Set aside.
• In a third small bowl, place the cocoa and gradually mix in the stout beer until well combined.
• In the egg mixture, gradually fold in the flour and beer mixture, alternating between the two mixtures.
• Divide the cake batter between the two tins and tap the base of the tins on the below counter a few times to level them out and remove any bubbles.
• Bake the two tins for 30-35 mins. The cakes should feel springy.
• Cool them in the tins for 5 mins then turn out on to a wire rack to cool further, carefully removing the baking paper.
• Make the icing by beating the sugar and butter together until blended, then gradually add the stout, combine when after each addition.
• Melt the chocolate either through 30 sec sprints in the microwave or through a bain-marie on the stovetop. Once melted, let cool to room temperature (so it doesn't melt the butter) then carefully fold chocolate into the icing mixture.
• Remove a third of the icing to a separate bowl and stir in chopped walnuts.
• Spread walnut icing onto one of the two cakes then top with the second cake. Then spread the remaining icing on top of the second cake with a palette knife.
• Mix the walnut halves with the cocoa powder until fully covered and arrange dusted walnuts on top of the cake.
• Place in fridge for at least 1 hour to firm up the icing before devouring.

Chocolate Espresso Dacquoise

Assemble a day or two before serving to help the buttercream soften the meringue.

Ingredients (Meringue):

• 3/4 Cup Blanched Almond Slices, toasted
• 1/2 Cup Hazelnuts, toasted and skins removed
• 1 tbsp Cornstarch
• 1/8 tsp Salt
• 1 Cup Sugar
• 4 Large Egg Whites, room temperature
• 1/4 tsp Cream of Tartar

Ingredients (Buttercream):

• 1 1/8 Cup Whole Milk
• 6 Large Egg Yolks
• 1/2 Cup Sugar
• 2 1/4 tsp Cornstarch
• 1/4 tsp Salt
• 3 tbsp Amaretto or Water
• 2 tbsp Instant Coffee Powder
• 24 tbsp Unsalted Butter, softened

Ingredients (Ganache):

• 9 Ounces Dark Chocolate, chopped finely
• 1 1/8 Cup Heavy Cream
• 3 tsp Corn Syrup
• 18 Whole Hazelnuts, tasted and skins removed
• 1.5 Cup Blanched Almond Slices, toasted

Instructions:

Start with making the Meringue (4 hours)

• Preheat oven to 250C.
• On a rectangular sheet of baking paper draw with a pencil a rectangle 13 x 10.5 inches.
• Place parchment paper on a baking tray, with the pencil markings side down (so it is not on the side where the meringue will sit).
• In a food process, blend toasted almonds, halzenuts, cornstarch and salt until the mixture is finely ground. Add sugar and pulse to combine. Set aside.
• In a separate large bowl, beat egg whites and cream of tartar until soft peaks. Gradually add 1/2 cup sugar and continue to beat eggs until glossy stiff peaks form and thesugar is fully dissolved.
• Fold nut mixture gently into the meringue in a few batches to keep the meringue fluffy.
• Spread meringue evenly onto the parchment paper within the drawn rectangle lines.
• Using a spray bottle or your fingertips tips, evenly MIST surface of meringue with water until glistening. Bake for 1.5 hours. (You can start the buttercream in the meantime.)
• Turn off oven and allow meringue to cool in the oven for 1.5 hours without opening the oven door during the full process. Remove from the oven and let cool to room temperature.

Make the Buttercream

• Heat milk in a small saucepan over medium heat until just simmering.
• Meanwhile, in a large bowl, whisk egg yolks, sugar, cornstarch and salt until smooth.
• While stirring the egg mixture constantly and quickly, pour in half the heated milk.
• While still whisking, pour in the egg milk mixture into the remaining hot milk in the saucepan.
• Return pan to medium heat and cook, stirring constantly, until the mixture bubbles and thickens (3-5 mins).
• Transfer to a glass bowl. Cover and refrigerate for at least 2 hours until set (or up to 24 hours).
• Before using, take out of the fridge to warm the mixture to room temperature.
• Take butter out of the fridge to soften to room temperature.
• In a small bowl, stir together amaretto and instant coffee powder. Set aside.
• Beat butter until smooth, light and creamy.
• Add room temperature pastry cream, in several batches, mixing well after each addition.
• Blend in amaretto mixture until smooth.

Prepare the Ganache

• Place chocolate in a glass bowl.
• In a small saucepan, over medium heat, bring cream and corn syrup to a simmer.
• Pour cream mixture over chocolate and let site for 1 min. Stir mixture until smooth.
• Set aside to cool and thicken slightly, about 5 mins.

Assemble the Dacquoise

• Very carefully remove the parchment from the meringue.
• Place meringue on a cutting board and, with a sharp serrated knife, slowly and steadily trim the edges of the rectangles to form a 10 x 12 inch rectangle.
• Using a ruler, score both of the long sides of the rectangle at every 3 inches.
• Cut the meringue along the score marks to make four long rectangles. (Any meringues that break during the process should be used as middle layers.)
• Space out the rectangles and spread 1/3 cup of the ganache evenly over the surface of three meringue rectangles. Place in the fridge to chill for 15 mins until firm. Retain remaining ganache at room temperature.
• Spread the top of the remaining meringue rectangle with 3/4 cup of buttercream.
• Invert 1 ganache coated meringue rectangle, ganache side against the buttercream. Press gently to level.
• Repeat with another meringue rectangle.
• Invert final ganache meringue on top.
• Ensure all meringue rectangles are as aligned as possible.
• Spread remaining buttercream to form a light layer across the top and sides of the cake to make a rectangular box.
• Refrigerate for 2 hours until the buttercream is firm. Once buttercream is firm, cake can be enclosed in plastic wrap for up to 2 days.
• Warm remaining ganache over a bain-marie until mixture is fluid but not hot, barely warm.
• Pour ganache over the top of cake and with a spatula, spread ganache in a thin, even layer across the top and sides.
• Garnish the top with a line of toasted hazelnuts.
• Holding the bottom of the cake in the palm of one hand, use the other hand to press handfuls of toasted almond slices into the sides of the cake.
• Chill on baking paper for at least 3 hours (or up to 12 hours).
• To serve, let sit for at least 30 mins out of the fridge. Then cut in slices, cleaning the blade in hot water and/or a wet paper towel between each serve.

Chocolate Chestnut Souffle Cake

Beautiful subtle taste of chestnut and rum in the shadows of a gorgeous ever-so-slightly moist chocolate cake.

Ingredients:

• 125g Dark Chocolate, chopped finely
• 50g Unsweetened Cocoa Powder
• 85g + 85g Caster Sugar
• 125ml Cup Boiling Water
• 150g Chestnut Puree (I'd suggest try up to 250g to give it more of a unique nutty flavour. Otherwise keep it to 150g if you prefer just a subtle hint of chestnut.)
• 2 Egg Yolks
• 50g Spelt Flour
• 1-2 tbsp Rum
• 1 tsp Vanilla extract
• 4 Egg Whites
• 1/4 tsp Cream of Tartar
• 1/2 tsp Lemon Juice

Instructions:

• Preheat oven to 180C.
• Grease and line a 23cm diameter or square springform cake pan with baking paper.
• In a large bowl, combine the chocolate, cocoa powder and 85g of the sugar.
• Slowly pour in the boiling water and mix until fully melted and smooth.
• In a small bowl, blend the chestnut puree and 1/2 cup of the chocolate mixture until it is smoothly blended. Then pour the chestnut blend into the chocolate mixture.
• Stir in the vanilla extract, rum, flour and egg yolks. Set aside.
• In a separate bowl, whip the egg whites, cream of tartar and lemon juice until it reaches soft peaks.
• Gradually pour the remaining 85g caster sugar in the egg white mixture, while blending continuously to dissolve the sugar and until the mixture results in stiff peaks.
• Gently fold a quarter of the egg white mixture into the chocolate mixture. Then gradually fold in the remaining in until just combined.
• Pour mixture into prepared pan and bake for 35 mins. Don't open the oven door to check if it's ready.
• Once finished, turn oven off, leave the cake in the oven for an hour and place a wooden spoon to keep the oven door open by just an inch. Let it cool down slowly to keep it's shape.
• Serve it warm or at room temperature.

Rich Chocolate Cake with Garam Masala Spice (Flourless)

No flour, no nuts, lots of flavour

Ingredients:

• 150g Dark Chocolate, chopped into fine pieces
• 150g Milk Chocolate, chopped into fine pieces
• 225g Caster Sugar
• 3/4 Cup Boiling Water
• 225g Salted Butter, cut into small 2cm cubes
• 6 Eggs, separated
• 1 tsp Instant Coffee Powder, mixed with 1 tbsp boiling water. (Coffee brings out the chocolate taste even more)
• 1 tbsp Vanilla Extract
• 1.5 tbsp Non Spicy Garam Masala Powder (or 1-2 tsp if using a spicy version)

Instructions:

• Grease and line a 20-23cm diameter springform cake pan with baking paper (bottom and sides).
• Preheat oven to 180C.
• In a large bowl, combine the two chocolates, sugar, butter, coffee and boiling water until fully melted and smooth.
• Then, whisking continuously, mix in the egg YOLKS and vanilla until just combined.
• In a separate large bowl, beat the egg whites until stiff.
• Fold a quarter of the beaten egg whites into the chocolate mixture to loosen the mixture. Then fold in the remaining beaten egg whites, gently, until just combined.
• Pour the mixture into the prepared pan and bake for 55 mins (loosely cover with a sheet of foil in the oven if it is starting to get too dark).
• Leave the cake in the oven to cool down for 1 hour, placing the handle of a wooden spoon in the oven door to keep it just slightly ajar (by about 1 inch).
• Then place it in the fridge for at least two hours to chill and firm up.

Baked Chocolate Cake (Vegan)

Delicious!
Topping Options : Raspberry coulis or Peanut Caramel with candied nuts

Ingredients (Base):

• 50g Rolled Oats
• 50g Coconut Sugar
• 85g Hazelnuts or Peanuts, roasted and ground
• Pinch sea salt
• 80ml Coconut oil, melted

Ingredients (Filling & Topping):

• 600g Silken Tofu, well drained
• 2 tsp Vanilla Extract
• 135g Coconut Sugar
• 2 tbsp Raw Cacao Powder, plus extra for dusting
• 150g Dairy free dark chocolate (70%), melted and cooled
• 100g Dairy free dark chocolate (80%), melted and cooled
• Topping options : Raspberry coulis or peanut caramel toppings (1/2 Cup maple syrup + 1/4 cup peanut butter + 1 tsp Vanilla + big pinch sea salt. Combine in a pan, whip to emulsify.)

Instructions:

• Preheat oven to 180C. Line a round 20cm cake pan (with removable base) with baking paper. Spray sides with oil.
• For the base, in a medium bowl, place oats and sugar in a blender until finely chopped.
• Mix in hazelnut or peanut meal, cinnamon and salt.
• Add coconut oil and blend until mixture comes together.
• Press mixture into the base of the cake pan.
• Bake for 20 mins or until golden. Set aside to cool.
• Reduce oven to 170C.
• In a food processor, blend tofu and vanilla. Add sugar and cacao. Process until smooth.
• Blend in cooled melted chocolate and pour batter over the now cooled cake base. Smooth surface.
• Bake for 40 mins until just firm.
• Turn off oven and leave to cool in the oven for 1 hour with the door ajar.
• Once cooled, place in the fridge for 4 hours or overnight to chill.
• Dust with extra cacao. Serve with desired topping.

Orange Almond Rich & Moist Cake (Flourless)

Moist and full of flavour

Ingredients:

• 2 Oranges
• 6 Eggs
• 1 1/4 Cup of Sugar
• 2 tbsp of Orange Blossom Water (or Almond Essence)
• 1 tsp Baking Powder
• 1 1/2 Cup of Blanched Amonds, coarsely ground

Instructions:

• Wash the oranges and boil them whole for 1 1/2 - 2 hours, until they are very soft.
• Preheat oven to 375F.
• Beat eggs with the sugar.
• Mix in orange blossom water, baking powder and almonds.
• Cut open the oranges and remove the seeds. Puree in a food processor.
• When the orange puree is cooled, fold in the egg mixture.
• Pour into a 9" oiled cheesecake pan lightly dusted with flour.
• Bake for an hour and let cool before serving.

Lemon & Rosemary Mini Cakes

Makes 2-3 dozen

Ingredients (Cakes):

• 1/2 cup (75g) Plain Flour, sifted
• 1/2 tsp Baking Powder
• 1 cup (150g) Pure Icing Sugar, sifted
• 1 1.4 cups (125g) Almond Meal
• 3 Egg Whites
• 1/2 cup (125ml) Olive Oil
• 3 tsp Honey
• Finely Grated Zest of 2 Lemons
• 1/4 cup (25g) Almond Flakes
• Oil Spray for Greasing Moulds

Ingredients (Syrup):

• Juice of 2 Lemons
• 2 Rosemary Sprigs
• 100g Caster Sugar

Instructions:

• Preheat the oven to 190C. Lightly grease mini cake moulds then dust with flour, shaking off excess.
• In a medium sized bowl, combine sifted flour, baking powder, sifted pure icing sugar and almond meal.
• Add the olive oil, honey, and lemon zest until mixed thoroughly.
• In a separate bowl, beat the eggwhites and a pinch of salt with electric beaters until soft peaks.
• Fold in a quarter of the beaten egg whites into the flour mixture to loosen it up. Then add another quarter. Fold well. Then the remainder. Fold through until just combined.
• Spoon the batter into the cake shells until 3/4 full, then scatter some almond flakes over each.
• Bake for 15 mins or until risen and golden.
• Meanwhile, prepare the syrup. Zest the lemons into long thin strips and squeeze out their juice in a small saucepan. Blanch the lemon strips into boiling water for 1 min, then drain and rinse under cold water. Then add them to the saucepan with the lemon juice. Add rosemary sprigs, sugar and 1/3 cup (80ml) of water. Gently bring to a boil, then simmer until a thicker syrup is produced and the liquid is reduced by half. Then set aside to cool slightly.
• Once baked, let them cool for 2 mins, then run a knife around the edge to loosen and placing them on a wire rack with baking paper placed underneath.
• Remove the rosemary from the syrup. Slowly spoon the syrup over the warm cakes (with some zest strips), allowing the excess to drip off onto the baking paper. Leave to cool slightly and serve.

Chocolate & Hazelnut Rich & Moist Cake (Flourless)

Full of flavour...you would never know it didn't have flour!
Batter can also be portioned into 2 dozen cupcakes with half the baking time.

Ingredients:

• 1 tsp Instant coffee powder
• 1/4 Cup Boiling Water
• 200g Butter, chopped
• 180g Dark Chocolate, chopped
• 2 tbsp Cocoa Powder, sifted
• 4 Eggs, separated
• 1 Cup Caster Sugar
• 2 Cups Ground Hazelnut (can substitute Almond Meal)
• Cocoa Powder, for dusting
• Whipped Cream and Strawberries, to serve

Instructions:

• Preheat over to 180C / 160C with fan-forced.
• Grease a 6cm-deep, 22cm diameter spring-form cake pan (or muffin trays for cupcakes). Line base and side with baking paper.
• In a small glass, mix coffee powder and boiler water to dissolve the coffee.
• In a medium sized sauce pan, over low heat, melt and blend butter, chocolate, cocoa powder and liquid coffee.
• Remove from heat and transfer to a bowl to cool slightly.
• Separately, using an electric mixer, beat egg yolks and sugar for 5 mins or until thick. Set aside.
• Clean and dry electric mixer beaters and bowl thoroughly and then beat egg whites in a separate bowl.until soft peaks form.
• Add chocolate mixture and ground hazelnuts to egg yolk mixture. Stir to combine.
• Using a large metal spoon, gently fold half the egg whites into the chocolate mixture. Repeat with remaining egg whites.
• Pour into prepared pan or muffin containers.
• Bake for 40-45 mins (20-25mins if you are making cupcakes instead) until a toothpicks inserted in centre comes out with moist crumbs clinging to the toothpicks.
• Dust with cocoa. Serve with whipping cream and strawberries.

Hungarian Palacinta Csustatot (Layered Pancake Cake)

Serves 6

Ingredients:

• 14 eggs
• 1/2 cup white sugar
• 1 cup flour
• 3/4 cup butter, softened
• 4 packages Oetker Vanilla Sugar
• 1 Litre of milk
• Canola oil spray (to keep oil use to a minimum)
• Topping: 1/2 cup white sugar and 2 pkgs of vanilla sugar (Oetker powder)

Instructions:

• In a large mixing bowl, mix soft butter and sugar, add egg yolks.
• In the same bowl, gradually blend in flour, milk and 2 packages of Vanilla Sugar.
• In a separate mixing bowl, beat egg whites and add 1 tsp of sugar toward end of beating to make it harder. Fold the egg white preparation into the second mixture. Fold careful and be careful to not lose too much fluff from the beaten egg whites.
• Heat a frying pan on high to cook pancake - spray the first lightly with canola oil spray. Fry a ladle full for each pancake only on one side. Slide off the pan when bottom is brown or solid enough to hold onto a deep circular baking pan.
• Note: The least amount of oil used to fry each pancake in, the better! If you have a good non stick pan, you can avoid using oil altogether. You can refrigerate the pancake cake for a few days.
• Sprinkle about 1-2 tablespoons of vanilla sugar mixture (2 enveloppes of Vanilla sugar + the 1/2 cup of sugar) on top of each pancake as you stack them.
• Once all pancakes are stacked but the last one, flip the last one or two (if you want to be extra careful) upside down to show the fried side on top.
• Bake the pancake cake in the oven at 300° F for 1/2 hour.
• May be enjoyed warm (richer, heavier taste) or cold (lighter flavor)... Have a mixture of sugar and vanilla sugar on hand to sprinkle on individual servings.

TIPS

• Egg whites should be at room temperature for best meringue results.
• Do not increase sugar amount, or pancake mixture will be more likely to stick.
• Pancake will remain loose in pan by cooking in more oil and by gently lifting with thin spatula as it cooks. Do not break bottom skin.
• Canola oil : Try to avoid using oil altogether if you can. If not, use canola oil spray. If you use too much oil, pancake cake will be too greasy.
• Do not microwave.

Tropical Coconut Crepe Cake

Ingredients (Coconut Custard):

• 7 Egg Yolks (use the whites for another recipe)
• 180g Caster Sugar
• 3 tsp Grated Lime Zest
• 2 tbsp Cornflour
• 200ml Milk
• 400ml Coconut Milk
• 200ml Pure Cream
• 90g Dessicated Coconut (about 1 cup) - Preferably moist coconut flakes

Ingredients (Crepes):

• 150g Plain Flour, sifted
• 3 Eggs
• 2 tbsp Caster Sugar
• 40g Unsalted Butter, melted, cooled, plus extra melted butter to brush
• 250ml Coconut Milk
• 300ml Milk
• Icing sugar, for dusting

Ingredients (Passionfruit Caramel):

• 170g Passionfruit Pulp (from about 6-8 passionfruits) for about 125ml pure juice
• 150g Caster Sugar

Special Equipment:

• 20cm diameter non-stick crepe pan (exactly the right width for a medium sized crepe)

Instructions:

Start with the coconut custard

• In a large glass bowl, whisk together egg yolks, caster sugar, zest, cornflour and a pinch of salt.
• In a medium pan, over medium-high heat, combine warm milk, coconut milk and cream.
• Bring to steaming, just below the boiling point. Remove from heat.
• while whisking the egg mixture constantly, pour the hot cream mixture gradually overtop.
• Return mixture to the now empty saucepan and cook gently over low heat for 5-6 mins, stirring continuously, until mixture has thickened.
• Stir in dessicated coconut, then transfer to a heat proof bowl. Cover the surface with plastic wrap and chill until needed.

Then proceed to make the crepes

• In a large bowl, first combine eggs, sugar and cooled melted butter.
• Add the coconut milk and the sifted flour. Mix until just combined, then add the milk.
• Stand at room temperature for 30 mins.
• Grease the crepe pan with canola oil spray or a tsp of butter (the later will be a touch tastier).
• Pour in just enough batter to coat the base of the pan, swirling the pan to coat it evenly. Cook each side for 1-2 mins until lightly golden. Place crepe on a plate lined with baking paper (separate each crepe with baking paper).
• Repeat with remaining batter, brushing the pan with more butter as needed.
• Once completed, let crepes cool to room temperature.
• Line a 20cm diameter springform pan with plastic wrap, leaving plenty overhanging the sides.

Now for the assembly of the crepe cake

• Once cooled, place the first crepe in the bottom of the lined springform pan.
• Place a few tbsp of the coconut custard cream over top the crepe and spread to a thin layer.
• Continue alternating with remaining crepes and custard, finishing with just a crepe.
• Fold over the overhanging wrap to cover, then press down in the middle gently to flatten it out as much as possible.
• Place it in the fridge for 4 hours or overnight until set.

The final touch - making the passionfruit caramel

• strain through a sieve to loosen the seeds from the pulp. Reserve 1/4 cup of the seeds - discard the remaining seeds.
• Measure 1/2 cup (125ml) passionfruit juice and set aside.
• In a small saucepan, over low heat, cook caster sugar and 30ml water, stirring until sugar dissolves.
• Increase heat to medium and cook without stirring for 3-4 mins until a golden caramel forms.
• Remove from heat and carefully stir in the passionfruit juice. Return to low heat and carefully stir for 1-2 mins until thickened.
• Cool slightly, then mix in the passionfruit seeds in and cool completely.
• When ready to serve, remove the cake from the fridge about 15 mins before serving. Dust cake with icing sugar and serve with the passionfruit caramel.

Crepes Suzette (Crepes with Orange Sauce)

For about 12 crepes
Note best way to present crepe suzettes are lightly filled with an orange-flavoured pastry cream (with orange zest), 2 crepes folded into quarters (slightly overlapping), caramelised in a hot oven for a few mins, covered with some brandified orange caramel and flambe'd.

Ingredients (Crepes):

• See french crepe recipe.

Ingredients (Orange Sauce):

• 175ml Freshly Squeezed Orange Juice
• 1/4 Cup (55g) Caster Sugar
• 50g Unsalted Butter, cut into small cubes
• 1/4 Cup Brandy or Cointreau for a flambe effect (optional)

Ingredients (Orange Creme Patisserie):

• See creme patissiere recipe.
• 1 Orange, zested very finely

Instructions (Creme Patisserie):

• See creme patissiere recipe.
• Before placing in the fridge, simply mix in the fine orange zest.

Instructions (Crepes):

• See french crepe recipe.

Instructions (Orange Sauce):

• In a small pan, over med-high heat, boil the juice and sugar until reduced by half.
• Reduce to medium-low and gradually whisk in butter to form a smooth sauce.
• Remove from heat and add in brandy. Cover to keep warm and set aside.

Instructions (Assembly):

• Preheat oven to 220C.
• Take a crepe and spread about 1-2 tbsp of orange patisserie creme across half a side of the crepe.
• Fold the crepe in half, over the filling. Then fold it again to display a quarter of the original circle.
• Place folded crepes on a baking tray and place the tray for 5 mins right under the broiler to caramelise the edges.
• On each plate, place 2 folded crepes, slightly overlapping.
• Covered with the brandy orange caramel and place on the table in front of your guest. Light the sauce to flambe for effect!

Australian Quince & Lemon Myrtle Syrup Cake

Ingredients (Cake):

• 260g (1 3/4 cups) Self-raising Flour
• 165g (3/4 cup) Raw Caster Sugar
• 185g Butter, diced and softened
• 3 Eggs, room temperature
• Pinch Salt
• 80ml (1/3 cup) Syrup from Quince Poaching, cooled
• Icing sugar, to dust
• Ice cream or cream, to serve

Ingredients (Lemon Myrtle-poached Quinces):

• 3 Quinces, peeled, cut into eights, cored
• 330g (1 1/2 cups) Caster Sugar
• 1.5L Water
• 15 Lemon Myrtle Leaves

Instructions:

• Start with making the lemon myrtle-poached quinces. Place a large saucepan over medium heat, stirring water and sugar together until the sugar dissolves.
• Add the quince quarters and lemon myrtle leaves. Bring it to a boil.
• Reduce heat and simmer, covered, for 1 hour, until the quince is tender.
• Remove the quince and set it aside to cool completely.
• Continue to simmer the syrup for another 30 mins until reduced to about 2 cups. Set aside to cool.
• Meanwhile, cut each quince wedge into 3 slices.
• Preheat oven to 170C.
• Grease a 22cm cake tin and line the base with baking paper.
• In a large bowl, combine sugar and butter until smooth. Then gradually add the eggs, pinch of salt and cooled poaching syrup.
• Finally fold in the sifted flour.
• Spoon half the cake batter into the prepared tin and use the back of the spoon to spread it evenly.
• Top with half the poached quince slices.
• Carefully cover the quince layer with the remaining cake batter by spooning the batter overtop.
• Then top with the remaining poached quince on top.
• Bake for 1.5 hours until a skewer inserted in the centre comes out clean.
• Heat the remaining quince poaching syrup until just simmering and then pour about 125ml of the hot syrup over the cake (You should have about 1.5 cups of the syrup remaining).
• Set the cake aside in the tin on a wire rack to cool for at least 20 mins.
• Meanwhile, return the remaining syrup to the heat and simmer until reduced to about 1 cup.
• Dust the cake with icing sugar and serve warm or at room temperature, accompanied by the remaining syrup and cream or ice cream.

Source: https://www.sbs.com.au/food/recipes/quince-and-lemon-myrtle-syrup-cake

Quince & Pistachio Cake

Baked for the full 1.5 hrs to ensure it was cooked through and it was perfect. Not dry either.

Ingredients (Cake):

• 3/4 cup (110g) caster (superfine) sugar
• 1/2 cup (125ml) orange juice
• 1 cup (250ml) water
• 2 cardamom pods, crushed slightly
• 3 medium quinces (990g), peeled, cored and sliced
• 90 gram (3 ounces) butter, softened
• 2 teaspoon grated orange rind
• 1 cup (220g) caster (superfine) sugar
• 3 eggs
• 1/2 cup (75g) self-raising flour
• 1 cup (150g) plain (all-purpose) flour
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1/2 cup (125ml) sour cream
• 1/4 cup (60ml) orange juice
• 1/2 cup (75g) coarsely chopped roasted pistachios

Instructions:

• Combine sugar, juice, the water and cardamom in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Add quince; simmer, uncovered, about 1.5 hours until quince is soft and liquid almost absorbed; cool. Remove cardamom pods.
• Beat butter, rind and sugar in large bowl with electric mixer until lighter in colour. Beat in eggs, one at a time, until well combined. Stir in sifted flours and soda with combined cream and juice in two batches. Fold in nuts.
• Preheat oven to 180C / 350F.
• Grease deep 22cm (8.5 inch) round cake pan; line base with baking (parchment) paper.
• Chop half the quince into smaller 1-2 cm pieces.
• Gently fold quince pieces into pistachio cake batter.
• Spread cake batter in the cake pan. Top with the remaining quince pieces.
• Bake cake in oven about 1.25 hours. Cover cake with foil if quince pieces on top start to become burnt.
• Stand cake in pan 15 minutes before turning, top-side up, onto a wire rack. Serve hot or at room temperature.

Source : Recipe unaltered. https://www.womensweeklyfood.com.au/recipe/baking/quince-and-pistachio-cake-10476/

Australian Feijoa, Lime and Coconut Cake

Ingredients:

• 2 Cups Feijoa Flesh, pureed
• 1/4 cup Lime Juice (about 1-2 Limes)
• 150g Butter
• 1.5 cups Caster Sugar
• 3 Eggs (white and yolks separated)
• 2 cups Desiccated Coconut
• 2 cups Flour, sifted
• 2 tsp Ground Ginger, sifted
• 2 tsp Cream of Tartar
• 1 tsp Bicarb Soda, sifted
• 1 tsp Baking Powder
• Pinch of Salt

Instructions:

• Preheat oven to 180C.
• In a medium sized bowl, combine the feijoa puree with the lime juice. Set aside.
• In a large bowl, beat the butter and sugar together until creamy and light.
• Gradually add the egg YOLKS, one at a time while stirring them into the batter.
• Fold in the coconut and sifted flour, sifted ginger, cream of tartar, sifted bicarb soda and baking powder.
• Fold in the feijoa mixture into the large bowl.
• In a separate bowl, beat the egg whites until stiff peaks surface and then fold them gradually into the cake mixture.
• Pour batter into a lined 23-25cm cake tin.
• Bake for 1 hour until cooked through.
• Cool for 10 mins before turning out.

Source: https://www.foodlovers.co.nz/recipes/lorna039s-moist-feijoa-and-coconut-cake.html (Recipe Adapted)

Feijoa Loaf Cake

Flavour of feijoa comes through nicely !

Ingredients:

• 225g flour
• 2 teaspoon baking powder
• 90g brown sugar
• 55g ground almonds
• 1 egg (may be worth trying with 2 eggs next time)
• 1/2 Cup milk

Instructions:

• 220g feijoa flesh (approximately 9-10 feijoa) - Note: If you want a stronger feijoa flavour, you can actually up the feijoa content in this loaf by 50% to one and a half cups of mashed feijoa, the feijoa taste is stronger which one of my kids prefers.
• 1 tsp vanilla essence
• Optional : Try adding 1 teaspoon of ginger to the dry ingredients, feijoa and ginger are a great combination of flavours.
• Preheat your oven to 180C. Prepare a loaf tin, line or grease your tin.
• Scoop out the flesh of your feijoas and mash with a fork.
• In a medium to large mixing bowl, combine the dry ingredients: Flour, baking powder, sugar, and ground almonds.
• In a second larger bowl whisk together the eggs, milk, and vanilla.
• Add the mashed feijoa to the wet ingredients and mix to combine.
• Add the wet ingredients to the dry ingredients and mix gently until just combined.
• Pour into the prepared loaf tin.
• Bake at 180 degrees celsius for 35-45 mins until the loaf has risen, is golden and when you insert a skewer it comes out clean.
• Cool in the tin for at least 5 minutes before tipping out onto a cooling rack.
• Tips: Like muffins, be sure to not over mix the batter, this will lead to tunneling in the loaf tin After a lower sugar recipe? You can drop the sugar down to ¼ of a cup, the end result still tastes lovely, but you will end up with a denser loaf (the sugar provides not only sweetness but structure in baking recipes).
• Ingredient Substitutions : Flour: This recipe does work with gluten-free flour. Milk: You can substitute cows' milk for alternative milk, almond, rice, soy etc.

Source : https://mykidslickthebowl.com/feijoa-almond-loaf/. No alterations.

Raspberry & Almond Cake(Moist and Delicious!)

Make sure you have enough time to bake (1.5hrs to bake!)

Ingredients:

• 125g Butter, at room temperature
• 1 Cups Sugar
• 3 Eggs
• 1/2 Cup Flour
• 1/4 Cup Self-Raising Flour
• 1/2 Cup Ground Almonds
• 1/2 Cup Sour Cream
• 200g Frozen Raspberries
• 1/2 Cup Flaked Almonds
• Icing Sugar to Dust

Instructions:

• Preheat oven to 180C and turn dial to top and bottom element baking.
• Grease a 21cm springform pan and line with baking paper.
• Cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Fold in flours, ground almonds, sour cream and berries.
• Sprinkle half the flaked almonds over the base of the prepared pan, then pour cake mixture over almonds. Sprinkle with remaining almonds.
• Place the cake on the second-to-bottom rung of the oven. Bake at 180C for 1.5 hrs.
• Cool in pan and then dust with icing sugar.

Cherry Almond Cake

Ingredients:

• 250g Butter, room temperature
• 1 Cup Caster Sugar
• 2 Eggs
• 2 Cups Plain Flour, sifted
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 250g Ground Almonds
• 1 tbsp Gin
• 5 tbsp Cherry Jam
• 1 Cup Whipped Cream

Instructions:

• Preheat oven to 180C and line a 20cm round cake tin with baking paper.
• In a large bowl, beat the butter and sugar until light and fluffy.
• Add eggs, one at a time, while continuing to beat the mixture.
• In a separate bowl, combine the sifted flour, cinnamon, cloves and ground almonds.
• Gradually add the dry ingredients to the butter mixture, stirring until just combined.
• In the prepared cake tin, spoon half the cake batter.
• Spread 3 tbsp of the cherry jam evenly over the batter in the pan.
• Then spoon on the remaining cake batter and sread until even across the pan.
• Bake for 1 hour until golden and cooked through.
• Cool in the tin for 5 mins before turning over onto a wire rack to cool.
• Once cooled, top the cake with cream and then dot it with the remaining cherry jam.

Source: Unknown Cookbook

Sour Cherry and Almond Upside Down Cake

Ingredients (Fruit Layer and Glaze):

• 5 1/4 cups (735 grams) pitted fresh sour cherries (from about 860 grams sour cherries with pits and stems)
• 2/3 cup (133 grams) granulated sugar

Ingredients (Cake):

• 10 tablespoons plus 2 teaspoons (150 grams) unsalted butter, cut into large pieces and softened, plus more for pan
• 3 large eggs, at room temperature
• 1 teaspoon (5 grams) pure vanilla extract
• 1 1/2 cups (150 grams) blanched almond flour
• 3/4 cup (105 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar
• 1 1/2 teaspoons (6 grams) baking powder
• 1/4 teaspoon (2 grams) fine sea salt

Instructions (Fruit Layer and Glaze):

• In a large, high-sided skillet over medium heat, cook the cherries and sugar until the juices released from the cherries begin to simmer and the sugar dissolves, about 10 minutes, stirring gently so as not to break up the cherries. Raise the heat to medium-high and cook until the juices thicken but are still fluid, 15 to 20 minutes, stirring occasionally.
• Scrape the cherries with their juices into a mesh strainer set over a medium heatproof bowl and let drain completely, shaking the strainer gently to help drain the juices. Reserve the juices for glazing the cake.
• Set a rack in the middle of the oven and preheat the oven to 325F (160C).
• Butter the bottom of an 8-inch (20.5-cm) round cake pan, line the bottom with a parchment round, and wrap a dampened cake strip around the pan. (I highly recommend using a cake strip to prevent a domed top, which can cause the fruit layer to crack after the cake is inverted onto the serving plate.)

Instructions (Cake):

• in a small bowl, whisk the eggs and vanilla with a fork until blended.
• In the bowl of a food processor fitted with a metal blade, process the almond flour, flour, sugar, baking powder, and salt until well blended, about 1 minute. Add the butter pieces and pulse until the dough gathers around the blade, about 1 minute. Add the egg mixture and process until blended, about 20 seconds, scraping down the sides of the bowl as needed. The batter will be very thick.
• Arrange the drained sour cherries in a tightly packed single layer on the bottom of the prepared pan. Scrape the batter over the cherries and spread it evenly with a small offset spatula.
• Bake until a wooden toothpick inserted into the cake comes out clean, 55 to 60 minutes. Set the pan on a wire rack to cool completely. Pressing firmly against the pan, run a small knife around the edge to loosen the cake, invert onto a serving plate, and remove the parchment round.
• Skim off the foamy layer on the sour cherry glaze with a spoon and discard. Use a pastry brush to apply a generous amount of glaze to the cherries, and serve.
• Transfer the remaining glaze into a small bowl, cover tightly with plastic wrap, and store in the refrigerator.
• Before serving, refresh the fruit layer with leftover glaze warmed in a small saucepan over low heat.
• The cake will keep, wrapped airtight, at room temperature for up to 4 days.

Source : The Artful Baker

Lemon Yogurt Crown Cake

Ingredients:

Cake:

• 2 Eggs
• 1.5 Cups Caster Sugar
• 1/4 tsp Salt
• 1/2 Cup Vegetable Oil
• 1/4 Cup Lemon Juice
• Grated Rind of 2 Lemons
• 1 Cup Natural Yogurt
• 2 Cups Self Raising Flour

Icing:

• 1 1/2 cups Icing Sugar
• 1 1/2 tbsp Lemon Juice

Instructions:

• Preheat oven to 170C.
• Grease a crown / bundt pan, or deep ring tin.
• In a large bowl blend the eggs, sugar, salt, oil, lemon juice and rind.
• Then mix in the flour and yoghurt.
• Pour into the prepared tin and bake in the oven for approx 35-40 mins, or until cooked.
• Remove from the oven and leave to cool before icing.
• In a small bowl combine Icing Sugar and Lemon Juice. Mix until smooth, then ice your cake and wait 15 mins before serving.

Pistachio & Lemon Syrup Cake

Ingredients:

• 1/3 Cup Plain Flour
• 3/4 tsp Baking Powder
• 1/2 Cup Pistachios, finely ground
• Zest of 2 Lemons
• 3/4 Cup Almond Meal
• 180g Butter
• 100g Raw Sugar
• 3 Eggs
• Syrup: 1/3 Cup Raw Sugar, Juice of 2 Lemons, 50g Pistachios coarsely chopped.

Instructions:

• Preheat oven to 170C and grease a 20cm pan and line with baking paper.
• Mix flour, baking powder, pistachio, lemon zest and almond meal in a small bowl. Set aside.
• In a separate large bowl, beat butter and sugar until creamy and pale. Add eggs, one at a time, beating well after each addition.
• Add flour mixture and mix well until smooth.
• Pour into prepared pan and bake for 40-50 mins.
• Remove from the oven and let cool in the pan.
• Prepare syrup. Place sugar and juice in a small saucepan over low heat, until sugar dissolves.
• Add coarse pistachio abd bring to a boil. Remove from heat.
• Place cake onto a serving tray or plate and spoon warm syrup over cake. Let cool a little, then serve.

Lemon Polenta Cake

Ingredients:

• 200g Soft Unsalted Butter
• 150g Caster Sugar
• 200g Grounds Almonds
• 100g Fine Polenta
• 1.5 tsp Baking Powder
• 3 Large Eggs
• Zest of 2 Lemons

Ingredients for Syrup:

• Juice of 2 Lemons
• 125g Icing Sugar

Instructions:

• Line the base of a 23cm springform pan with baking paper and grease the inside edges lightly with butter.
• Preheat the oven to 180C.
• Beat the butter and sugar till pale and light. Do this for a while to blend in sugar as much as possible.
• In a separate bowl, blend almond meal, polenta and baking powder.
• Pour the dry ingredients mixture into the butter mixture, alternating with eggs, one at a time, and mix well.
• Mix in lemon zest.
• Pour the mixture into the lined baking pan and bake in the oven for about 40 mins, until a toothpick comes out clean and the edges of the cake have begun to shrink away from the pan.
• Set aside, without removing the cake pan, to cool.
• Then make the syrup by boiling the lemon juice and icing sugar. Once the icing sugar has completely dissolved, set aside.
• Prick the top of the cake with a toothpick or caketester. Pour the warm syrup over the cake and leave to cool before taking the cake out of the pan. Serve warm or cool.

Tangy Lemon Sponge Cake

A very refreshing treat for a hot summer day)
Credit : Jean Wisby

Ingredients:

• 6 teaspoons gelatine
• 1/2 cup hot water
• 1.5 cups evaporated milk
• 1 cup lemon juice
• 1 teaspoon lemon rind
• 1 cup sugar
• 2 eggs, separated

Instructions:

• Line a 1 x 23cm (9”) spring form pan with aluminium cooking foil
• Beat evaporated milk until thick.
• Using a beater, whip the yolks & sugar until white and creamy.
• Dissolve gelatine in hot water and while still hot add to the egg and sugar mixture. Thoroughly blend until smooth.
• Add to the whipped evaporated milk with the lemon juice and rind.
• Whip egg whites until stiff and add to the gelatine and milk mixture. Thoroughly blend.
• Pour into a prepared spring form pan.
• Refrigerate.
• To remove from pan: carefully release the spring and lift out, place a serving plate on top of the sponge and turnover, peel off the foil.
• Decorate with cream and sliced peaches.

Strawberry Rum Daiquiri Tart with Mint Sugar

No bake recipe
Needs at least 3 hours to chill

Ingredients:

• 250g Butternut Snap Biscuits
• 100g Butter, melted
• 1 tbsp Boiling Water
• 2 tbsp Gelatin Powder
• 3/4 + 3/4 Cups Thickened Cream
• 1/2 Cup Caster Sugar
• 250g Strawberries, hulled
• 1/4 Cup White Rum
• 2 tbsp Lime Juice
• Extra 250g Strawberries, hulled and sliced, for topping
• 2 tbsp White Sugar
• 2 tbsp Mint Leaves, chopped + extra leaves for serving

Instructions:

• Grease a 3.5cm deep, 23cm diameter loose base tart pan and line the base with a round of baking paper. Can also be made in two smaller tart pans.
• In a large blender, process biscuits until you have a fine crumb. Add melted butter and process to combine.
• Press biscuit mixture into the greased tart pan, working up the sides as well. Set aside in the fridge to chill. You may want to bake it after 30 mins of chilling to firm up the base, if desired. That is optional though.
• In a small bowl, place boiling water. Sprinkle over gelatin while stirring to dissolve it.
• In a small saucepan, over medium heat, warm 3/4 Cup of cream and all the caster sugar until sugar dissolves. Remove from the heat. Stir in gelatin until smooth. Set aside.
• Rinse the blender to rid of biscuit crumbs. Add strawberries, rum and lime juice. Process until smooth.
• In a separate bowl, using an electric hand mixer, whip the remaining 3/4 Cup Cream until soft peaks form.
• In a large bowl, combine milk and strawberry mixture.
• Fold in the whipped cream.
• Pour onto cooled biscuit base and refrigerate for at least 3 hours or overnight.
• When ready to serve, top with strawberry slices (starting from the inner edges with slices pointing outward, spiralling in towards the middle).
• Blend sugar and mint in a blender. Sprinkle over the tart and serve with mint sprigs as well.

Mango Yoghurt Jelly Cake with Jelly Fruit Top

Note: Yoghurt part is a little bland, even with this hacked recipe using vanilla & honey yoghurt, so may be worth finding a stronger flavour or mixing more fruit in because the top part is quite fantastic looking and tasting.

Ingredients for the Jelly Top :

• 1 large can of Peach slices
• 10 Red Seedless Grapes, halved
• 300ml Sugar Syrup from canned peaches
• 1.5 tsp Gelatine Powder
• Vegetablet Oil Spray or 1 tsp vegetable oil, for greasing

Ingredients for the Yoghurt Cake :

• 500ml Mango & Vanilla Flavoured Yoghurt
• 100ml Milk
• 2 tsp Sugar
• 15g Gelatine Powder

Instructions for the Fruit Jelly :

• In a small saucepan, combine syrup and gelatine thoroughly.
• Bring to a low heat, stirring continuously until all the gelatine has dissolved. Be sure not to bring the syrup to a boil. Set aside to cool.
• Grease a crown cake mould and lay out the slices of peaches and grapes intermittently, so a grape half is always between two peach slices.
• Then, very gradually, pour the gelatine mixture into the mould until the mixture covers the fruit without disrupting their positions.
• Freeze for 1 hour.

Instructions for the Yoghurt Cake :

• Combine in a medium saucepan, milk, sugar and gelatine powder - Do not yet turn on the heat. Stir well and set aside for 5 mins.
• Bring the heat to low and wait until the gelatine dissolves, stirring continuously.
• Remove from the heat, add yoghurt and stir to combine.
• Let cool to room temperature and then pour the yoghurt mixture into the mould on top of the fruit jelly.
• Freeze for 2 hours and then store in the fridge. Or, simply place in the fridge for 4 hours.
• To serve, fill a large bowl with boiling water and dip the crown mould into the boiling water (without letting the water touch the cake itself) for 20 seconds to make it easier to release the jelly from the mould when it's ready.

Australian Pavlova

Delicious served with Spiced Sour Cherry Compote, Passionfruit and Vanilla Yoghurt
Prep = 30 mins. Cooking = 2 hours.

Ingredients:

• 6 Egg Whites
• 1.5 cups (330g) Caster Sugar
• 1 tbsp Cornflour or Cornstarch
• 3/4 tsp Vanilla Extract
• 1/2 tsp Cream of Tartar

Instructions:

• Position rack on the bottom shelf of the oven and preheat oven to 120C.
• Using a pencil, draw a 20cm diameter circle on a sheet of baking paper. Turn over the paper and use it to line the baking tray.
• Whisk egg whites in an electric mixer until soft peaks form.
• Gradually add sugar, while beating, then beat for 10 minutes or until sugar dissolves (touch the mixture with your fingers and rub two fingers together to see whether you still feel the sugar crystals).
• Add cornflour, vanilla, cream of tartar and 1/4 tsp fine sea salt. Then whisk until just combined.
• Using a large spoon, gently spread meringue on a prepared tray to fill the drawn circle. It should be about 4cm high and try to make the edges higher than the center in order to contain the toppings when placed on top.
• Bake for 1.5 hours or until crisp and dry to the touch.
• Turn off heat and cool meringue completely in oven with the door ajar.

Balsamic Pavlova with Strawberry Cream

Prep 30 mins + Cook 1 hr + Cooling 1 hr = 2hr 30mins

Ingredients (Meringue):

• 6 Egg Whites
• Pinch of Salt
• 330g (1.5 Cups) Caster Sugar
• 80ml (1/3 Cup) Balsamic Vinegar
• 1 tbsp Cornflour
• 55g (1/3 Cup) Icing Sugar, sifted

Ingredients (Cream):

• 2 x 250g Punnets Strawberries
• 1 + 1 tbsp Icing Sugar, sifted
• 250ml (1 Cup) Pure Cream
• 1 tsp Vanilla Extract

Instructions:

• Preheat oven to 150C (130C with fan). Line a baking tray with baking paper.
• In a large bowl (with a mixer), add the egg whites, salt and a tablespoon of sugar.
• Begin beating the egg mixture at a low speed until foam starts to form.
• Increase the whipping speed to high and proceed until soft peaks form.
• Start gradually adding a spoonful of sugar from the 1.5 Cups you have set aside, while beating the egg whites, until all the sugar is gone.
• Continue to beat the eggs for at least another five minutes until you have stiff peaks and the sugar has fully dissolved (aka there is no gritty sensation in the meringue).
• Gradually, on a low speed for the beaters, add the balsamic vinegar and then the cornflour and icing sugar. Remove the egg beaters.
• With a spatula, pile the meringue mixture into a 20cm circle shape on the baking paper. Keep it tall and with a dip in the center to place the fruit and cream.
• Place in the oven and immediately reduce the heat to 140C (120C with fan) and bake for 1hr (this makes a very soft pavlova so consider cooking it for a smidgeon longer).
• Turn off the oven but leave the pavlova in there until it has cooled to room temperature. Don't worry too much if it cracks.
• Meanwhile, make the strawberry cream by hulling one punnet of strawberries, quartering them, placing them into a bowl with the icing sugar (stir to coat) and letting them sit for 15 mins to macerate.
• Whip the cream and vanilla to soft peaks. Stir through the chopped strawberries and 1 tsp of the liquid which escaped from the strawberries.
• Hull and quarter the remaining strawberries. Place in a bowl and stir in 1 tbsp icing sugar. Set aside to macerate for at least 15 mins.
• Serve the cooled pavlova topped with the strawberry cream and the extra strawberries.

Australian Pavlova Roll with Rose Cream and Strawberries

Serves 8-10

Ingredients (Pavlova Roll):

• 5 Egg Whites
• 3/4 Cup Caster Sugar + 1 tsp to sprinkle
• 1/4 tsp Salt

Ingredients (Filling):

• 400g Strawberries, hulled, sliced
• 2 tsp Rosewater
• 3 1/2 tbsp Icing Sugar + extra to dust
• 300ml Thickened Cream
• 2-3 tbsp Thinly Sliced Unsprayed Red Rose Petals (optional)

Instructions:

• Preheat the oven to 180C.
• Line a 34cm x 24cm swiss roll pan (baking tray that is 1" deep) with baking paper, leaving 3cm overhanging on all sides.
• In a large bowl, use electric beaters to whip the egg whites until you have soft peaks. Then gradually add sugar and salt. Beat until the mixture has stiff peaks, is glossy and the sugar has dissolved.
• Scoop the mixture into the pan, spreading it evenly with a palette knife, to form a rectangle.
• Bake for 10-12 minutes until the meringue is set and pale beige.
• Once the meringue is out of the oven, evenly sprinkle the extra teaspoon of caster sugar over the top of the meringue. Then cover with a baking sheet and top with a wire rack.
• Invert the meringue so that the wire rack is now on the bottom instead of on the top.
• Carefully remove the pan from the meringue without removing the baking paper. Set the pan aside.
• Roll the meringue (which has baking paper on both sides) to create a temporary roll while it cools down. Set aside seam side down.
• Meanwhile, mix strawberry slices, rosewater and 2 tbsp sifted icing sugar in a bowl. Cover and set aside in the fridge to macerate.
• A few hours before serving, gently unroll the meringue onto a board and ease away the top baking paper layer. Wipe away any syrup on or around the meringue with a paper towel.
• In a medium bowl, whip cream and remaining 1.5 tbsp of icing sugar. Fold in petals.
• Spread the cream mixture evenly over meringue.
• Then, with a slotted spoon so they are not too wet, cover the cream with half the strawberry mixture.
• Using the paper, roll meringue back onto itself tightly to form a log.
• Roll the log onto a serving tray, seam-side down.
• Cover lightly with plastic wrap and chill until ready to serve.
• To serve, dust the log with icing sugar. Cut log into 3cm thick slices and garnish with remaining strawberry mixture.

Australian Steamed Christmas Pudding

Serves 8-10.
Note : Needs to be prepared a day early and steam for 6 hours.
Worth also making a brandy custard to go with this.

Ingredients:

• 110g (1 cup) Slivered Almonds, roasted & chopped
• 60g (1/2 cup) Hazelnuts, roasted, skins removed then chopped thoroughly
• 125g (1 cup) Sultanas
• 125g (1 cup) Currants
• 250g (2 cups) Raisins
• 250g (1 1/3 cup) Dried Figs, coarsely chopped
• 100g (1/2 cup) Mixed Peel
• 2 tbsp Glace Ginger, chopped
• 1 tsp Cinnamon
• 1 tsp Allspice
• Zest from 1 Lemon, finely grated
• 160g (1/2 cup) Plum or Apricot Jam
• 265ml (1 1/4 cup) Brandy (or Cointreau)
• 185g Unsalted Butter, softened
• 65g (1/3 cup) Brown Sugar
• 3 Eggs, lightly beaten
• 75g (1/2 cup) Plain Flour, sifted
• 100g (1 cup) Almond Meal
• 100g (1 cup) Bread Crumbs

Instructions:

• Combine the nuts, dried fruit, mixed peel, ginger, spices, lemon rind, jam and brandy in a large bowl. Mix well, cover and leave to soak overnight.
• Grease a 1.5L steamed pudding bowl. Line the base with a circle of baking paper.
• In a large bowl, beat the butter and sugar until creamy, then beat in eggs to combine.
• Add the fruit mixture to the butter mixture. Stir to combine.
• Stir in the sifted flour, almond meal and bread crumbs.
• Spoon into the prepared pudding bowl and smooth the surface evenly. Cover the mixture with a greased circle of baking paper.
• Cover tin with a double layer of foil and secure tightly with string tied around the outside edge.
• Place pudding tin on a saucer sitting in the base of a large soup pot. Pour in enough boiling water to come three quarters up the sides of the tin.
• Cover the soup pot with a lid and place over a low-medium heat. Simmer for 6 hours, adding more boiling water when needed.
• To serve, remove foil and paper then carefully invert hot pudding onto a plate. Cut into wedges and serve with cream or custard.

Sour Cherry Compote

Makes enough for 1 pavlova or cake
Prep = 15 mins. Cooking = 10 mins.

Ingredients:

• 1/4 cup (60g) Brown Sugar
• 1 tbsp Finely Grated Lemon Zest
• 1/4 Cup (60ml) Lemon Juice
• 1/4 Cup (60ml) Grand Marnier or Cointreau (or Brandy + the juice of 1 orange)
• 1 Cinnamon Quill
• 400g Sour Morello Cherries, pitted

Instructions:

• In a medium sized saucepan, combine sugar, zest, lemon juice, Grand Marnier and cinnamon in a pan over medium heat.
• Bring to a simmer and cook for 8 mins or until syrupy.
• Add the cherries and cook for 1 min or until cherries begin to release their juices. Cool to room temperature.

Baked Plum Compote

Ingredients:

• 5 ripe blood red plums, halved and stones removed
1 vanilla bean, split and seeds extracted (definitely spend the money on this as the taste and smells are worth it)
• 1 stick cinnamon
• 1/2 cup (90g) brown sugar

Instructions:

• Set oven to 180C.
• In a bowl, toss to coat the plums, vanilla seeds and bean, cinnamon and sugar.
• Transfer the mixture to a roasting pan, lined with parchment paper.
• Cover with aluminium foil and roast for 15 mins.
• Remove the foil, turn the plums, and roast for a further 5 mins until softened.
• Remove from the oven and set aside to cool.

Source : https://canwehavesomerasam.wordpress.com/2014/03/01/donna-hays-ricotta-amaretti-and-plum-cheesecake/

Rum & Caramel Poached Pineapple

Makes about 2 cups.
Used in a lattice pineapple tart but can also be used in cakes. This mixture is moist but not overly saucy.

Ingredients:

• 1 Large Pineapple, peeled, cored and cut into 1 inch pieces
• 1/4 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1 Vanilla Bean, split and seeds scraped, pod reserved
• 2 tbsp Fresh Lemon Juice
• 1/2 Cup Dark Rum

Instructions:

• In a large saute pan, over medium heat, combine sugars, vanilla seeds and pod, and lemon juice for about 3 mins, until sugars have dissolved.
• Add the rum and pineapple pieces. Simmer for about 20 mins, until almost all the liquid has been absorbed and the pineapple has softened.
• Remove from heat and discard the vanilla pods.

Brandy Apple Slices & Brandy Caramel

1 apple's worth. Great for topping cakes and pies.

Ingredients:

• 2 tbsp Brown Sugar
• 1 tbsp Caster Sugar
• 1.5 tbsp Brandy
• 1.5 tbsp Lemon Juice
• 70g Unsalted Butter, chopped
• 1 Granny Smith Apple, thinly sliced
• 1 tbsp Thickened Cream

Instructions:

• In a medium-sized bowl, combine the sugars.
• In a separate medium-sized bowl, combine the brandy and lemon juice. Reserve 1 tbsp of this mixture in a separate bowl.
• Line a baking tray with baking paper.
• In a large non-stick frying pan over medium-low heat, melt 30g butter.
• Then cook half the apple slices, turning, for 2 minutes or until golden. Drizzle with half the main brandy mixture. Cook for 30 seconds, until almost all evaporated.
• Sprinkle with 1 tbsp of the sugar mixture. Cook, turning, for 2 minutes or until caramelised and translucent. Set Apple slices aside on baking paper.
• Repeat with remaining apple slices.
• Once apples have been removed, add remaining butter and sugar mixture to the pan over medium-low heat. Cook, stirring, for 1-2 mins until melted. Gradually add cream. Continue to cook, stirring, for 1 min until thick and smooth. Transfer to a bowl. Set aside to cool for 5 mins then stir in reserved brandy.

Miso Caramel Sauce

Makes about 1 - 1.5 cups.
Goes very well with sesame soil.

Ingredients:

• 160ml (approx 1/4 cup) Cream
• 40g (2 tbsp) Liquid Glucose
• 200g (1 cup) Caster Sugar
• 3 tbsp Butter
• 60g (~3 tbsp) Shiro Miso

Instructions:

• Preheat the cream in the microwave until just warm. Set aside.
• In a deep medium-sized saucepan, over med heat, warm up the pan a little and then add the liquid glucose and the sugar.
• Stir frequently until all the sugar has melted and until you have a rich dark but not burnt caramel.
• Stir in the butter until melted and smooth (warning : it will bubble).
• Remove the pan from the heat.
• Gradually, pour in the warmed cream, stirring constantly (warning : more bubbling will occur).
• Mix in the miso thoroughly and then set aside.
• Pour mixture into a glass jar and shut it to seal until needed.

Source: Japanese Patisserie, James Campbell

Creme Patisserie

Makes 1L, enough to fill the base of a pie.
Prep time : 10 mins
Cook time : 10 mins
Great with choux pastry, profiteroles, donuts, or eclairs.

Ingredients:

• 250g Sugar
• 100g Flour, sifted
• 6 Egg Yolks
• 2 Whole Eggs
• 1 Vanilla Pod
• 1L Milk

Instructions:

• Cut the vanilla pod lengthwise and scrape out the seeds.
• In a medium-sized deep saucepan, bring milk plus the vanilla seeds and pods until until it just starts to boil.
• In the interim, in a medium glass bowl, whisk the whole eggs, egg yolk and sugar.
• Whisk the sifted flour into the egg mixture.
• Remove the vanilla pods and pour the vanilla milk gradually, while whisking, into the the egg mixture.
• Return the hot egg mixture to the saucepan and, while whisking slowly and continuously (ensuring the cream does not stick to the bottom of the pan), cook for 4-5 mins until thickened.
• Remove from the heat and transfer to a clean glass bowl.
• To prevent the formation of a crust, place a layer of plastic wrap on the surface of the custard.
• Place in the fridge to chill for at least 3 hours.

Variations

• Matcha Creme : Add 2 tablespoons of the matcha powder when adding in the flour. Good accompaniements include matcha oatmeal crumb, chocolate or matcha crust, and matcha macerated strawberries.

Spiced Creme Anglaise

Makes 1 Cup

Ingredients:

• 200ml Pure Cream
• 100ml Milk
• 1 tbsp Fresh Ginger, grated finely
• 1 Star Anise
• 1 tsp Vanilla Essence
• 3 Egg Yolks
• 2 tbsp Brown Sugar
• 2 tbsp Caster Sugar

Instructions:

• In a medium deep saucepan, over medium-high heat, bring cream, milk, spices and vanilla to simmer.
• Remove from heat and set aside to infuse (about 5 mins).
• Meanwhile, in a medium sized bowl, whisk sugars and egg yolks until pale.
• Gradually, while whisking constantly, pour the hot cream mixture into the eggs mixture.
• Return it all to the saucepan over medium-high heat until the mixture thickens and coats the back of a spoon (about 4-5 mins).
• Pour in a bowl and refrigerate until chilled (cover with a plastic wrap across the surface to prevent a skin forming).

Basil-Infused Cream

Makes 3/4 Cup.
This goes beautifully with a chocolate lava cake.

Ingredients:

• 300ml Pouring Cream
• 2 tbsp Caster Sugar
• 1/2 Cup Basil Leaves, finely shredded

Instructions:

• Starter Note : As an alternative approach, we blanched the full basil leaves before adding to the pouring cream so that they didn't turn black and reduced the bitterness. Have not yet tried it without doing that. We did get a beautiful clean taste with this approach but it's not in the recipe.
• In a large glass mixing bowl, combine the cream, sugar and basil leaves.
• Heat a deep saucepan with 1 cup of water until it is boiling.
• Place the larger glass bowl overtop the deep saucepan with the boiling water, ensuring that the boiling water doesn't touch the bottom of the bowl or get inside the bowl.
• Stir until the sugar has dissolved.
• Cover with plastic wrap and chill in the fridge for 2 hours.
• When ready to serve, sieve out the basil leaves from the cream for smoother texture.

Medieval Bastard Creme (Egg White Custard)

Amazingly unique and lovely mouthfeel
Goes beautifully with AppleMousse.
Serves 6-10

Ingredients:

• 7 Egg Whites
• 600ml Milk
• 4 tbsp Honey
• 1 tsp Salt
• 2 tbsp Sugar
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1 - 2 tsp max of Orange Blossom Water

Instructions:

• In a large glass bowl, combine milk, egg whites, honey, sugar and salt (keep the orange water for later). Mix until smooth.
• Separately, over medium-high heat, heat a medium sized deep saucepan with 2 inches of water inside. Bring to a boil.
• Place the filled glass bowl over top the open boiling saucepan. Stir continuously for 15-20 mins until your mixture thickens (do not add any other thickeners. If it does not thicken after 20 mins, pour a small amount of the milk mixture into a separate bowl, mixing in 2 more egg whites - careful it is not too hot to fully harden the eggwhite).
• Once done, remove from the heat, stir in the orange blossom water.
• Pour in a serving dish and place in the fridge to chill for at least 2 hours before serving.

Chilli-Infused Syrup

Makes about 1/2 Cup.

Ingredients:

• 1 tbsp Glucose Syrup
• 220g Caster Sugar
• 1 Red Chilli, half lengthways

Instructions:

• Place all ingredients in a pan over low heat and bring to a simmer.
• Cook for 25 mins until golden. Remove from heat and stir in 60ml boiled water.
• Once cooled, pour into a glass jar. Do not refrigerate. It will keep for a few days.
• If syrup is too spicy, make more syrup without the chili and use it to dilute the strength of the flavour.

Strawberry Thyme Syrup

Ingredients:

• 6 Strawberries
• 1 Cup Caster Sugar
• 1-2 Large Bunch of Thyme

Instructions:

• In a medium sized saucepan, over medium heat, combine 6 medium strawberries (hulled), caster sugar, half the thyme and 175ml of water.
• Bring it to a boil then decrease the heat to low to bring it to a simmer. Cook for 10-15 mins until strawberries are quite soft.
• Taste the mixture (carefully as it will be quite hot) to see if you have enough thyme flavour.
• If not, add the second half of the thyme into the pot and cook on low for another 10-15 mins.
• Taste it again and continue simmering or stop based on the flavour intensity desired.
• Once the ideal flavour has been reached, remove it from the heat and cool the mixture for 30 mins (you can add more thyme at this stage to steep as it cools).
• Remove the thyme from the mixture and transfer the mixture to a glass jar (if possible). Chill for at least an hour.

Source : https://motherwouldknow.com/fresh-strawberry-thyme-bellini/ (adapted)

Pistachio & Sesame Maple Praline

Ingredients:

• 1 tbsp Pistachios, sliced
• 2 tsp Sesame Seeds
• Large pinch Sea Salt
• 1.5 tbsp Maple Syrup

Instructions:

• Preheat oven to 180C. Line a baking tray with baking paper.
• In a bowl, toss pistachio, sesame seeds, salt and maple syrup until well coated.
• Spoon onto prepared baking tray, spreading the mixture out slightly.
• Bake for 11-14 mins until dark golden.
• Set aside to cool completely, then break into shards.
• Place shards into an air tight container and use within a few days.

Source: https://www.taste.com.au/recipes/saffron-baked-pears-seed-praline-labne/ef3df69d-8ca2-481c-899d-db1777c87ff6 (Recipe Adapted)

Chocolate Sesame Soil (aka Crumb)

Makes almost 1 Cup.

Ingredients:

• 100g (1/2 cup) Caster Sugar
• 70g Dark Chocolate, finely chopped
• 2 tbsp Black Sesame Seeds, toasted
• 2 tbsp White Sesame Seeds, toasted

Instructions:

• In a small deep saucepan, over medium heat, add the sugar and just enough water to turn the sugar to wet sand.
• Heat the mixture until the temperature reaches 130C on a digital or candy thermometer.
• Meanwhile, line a baking tray with baking paper and place the tray on a heatproof area as it will get hot with the soil mixture poured on top of it once it is ready.
• Remove the saucepan from the heat and stir in the chopped chocolate and sesame seeds.
• It will start to form a soil-like texture.
• Tip the soil onto the prepared lined tray, spreading the mixture out as much as possible.
• Let the mixture sit until room temperature.
• Then break up the soil into little tiny pieces with a knife or similar and place the soil, at room temperature, in an air tight container.

Source: Japanese Patisserie, James Campbell

Maltodextrin Powder (eg. Nutella Powder)

Ingredients:

• 40g Fatty/Sticky Base (Oil, chocolate, honey, nutella, etc)
• 60g Maltodextrin Powder (may need less depending on what you are mixing it with)

Instructions:

• In a small bowl, combine maltodextrin and the fatty/sticky base.
• Stir well until all the base is absorbed by the maltodextrin.
• Store in an air tight container.

Source: Vive Cooking School

Mexican Pastel de Tres Leches (Cake of Three Creams)

Very moist, rich and sweet – Soaked in creamy syrup!
Best to make this cake a day ahead of serving

Ingredients (Cake):

• 1.5 Cups Cake Flour
• 1 Pinch of Salt
• 1 tsp Baking Powder
• 1/3 Cup Vegetable or Canola Oil
• 1 Cup Sugar
• 1 tsp Vanilla Extract
• 5 Large Eggs
• 1/2 Cup Whole Milk

Ingredients (Creamy Syrup):

• 12 oz. Evaporated Milk
• 14 oz. Sweetened Condensed Milk
• 1/2 Cup Heavy Cream
• 1 tbsp Rum or Brandy

Ingredients (Whipped Topping):

• 3/4 Cup Heavy Cream
• 1 tsp Vanilla
• 1 tbsp Sugar
• 2 tbsp Kalhua or Frangelico or other warm non-citrus liqueur

Instructions:

• Preheat the oven to 325F.
• In a small bowl, combine flour, baking powder and salt.
• In a separate large bowl, blend the oil, sugar and vanilla.
• Separate the whites and yolks of the eggs. Add the egg yolks to the sugar mixture one at a time until well combined.
• Stir in the milk to the wet mixture.
• Gently fold the flour mixture into the wet mixture and blend well.
• Beat egg whites until very foamy. Gently fold in the whipped egg whites into the batter.
• Pour the batter into a lightly greased cake pan or baking dish and bake for 30-40 mins or until it feels firm and an inserted toothpick comes out clean.
• Set aside to cool until it is the same temperature as the room.
• Take the cake out of the pan and thinly slice off the top of the cake. Flip the cake upside down onto a plate and pierce cake with a fork about 30 times. Let cool in the refrigerator for an additional 30 mins.
• A few minutes before the cake is ready to be removed from the fridge, whisk together the three milks and rum or brandy for the creamy syrup mixture.
• Return the cake to a presentable cake pan (with a high rim), preferably the original pan if possible. Place the cake upside down with the fork piercings on top.
• Pour the creamy syrup evenly on top of the cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
• When the cake is ready to serve, prepare the whipped toping. In a chilled mixing bowl add heavy cream, vanilla, liqueur and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake or over each piece that is being served.
• Sprinkle with cinnamon or garnish with fresh berries and mint.

Royal Bibingka - Filipino Rice Cake

Prep time 10 mins + Cook time 30 mins - Total time 40 mins
Serves 8.

Ingredients :

• 2 cups glutinous rice flour
• 1 cup sugar + 1 tablespoon for dusting
• 1 cup coconut milk
• 1/2 cup evaporated or fresh milk
• 3 eggs
• 2 tablespoons butter, melted
• 1 cup sharp Cheddar cheese, shredded

Instructions:

• In a large bowl, combine glutinous rice flour, 1 cup of the sugar, coconut milk, evaporated milk, and eggs.
• Whisk together until the batter is well-blended and smooth.
• Generously line and grease an 11 x 9 inch baking dish with butter.
• Transfer batter and bake in a 350 F oven for about 15 to 20 minutes or until mixture is set and a toothpick inserted in the center comes out clean.
• Take out from the oven and carefully push down areas that are puffed up. Generously brush the top with butter.
• Sprinkle with the remaining 1 tablespoon sugar and shredded cheese.
• Return to the oven and bake for another 4 to 5 minutes or until the cheese is melted and the top is golden.
• Remove from heat and allow to cool completely before slicing.

Source : https://www.kawalingpinoy.com/royal-bibingka/

Burnt Caramel & Ginger Steamed Pudding w Calvados Custard

Prep and cook time : 1 hr 50 mins (plus standing)

Ingredients (Pudding):

• 220g (1 Cup) Caster Sugar
• 110g (1/2 Cup) Crystallised Ginger, thinly sliced
• 90g (1/4 Cup) Honey
• 125g Butter, softened
• 1 tsp Freshly Grated Nutmeg
• 1 tsp Ground Ginger
• 2 Eggs
• 110g (3/4 Cup) Plain flour, sifted
• 110g (3/4 Cup) Self-Raising flour, sifted
• 125ml (1/2 Cup) Milk

Ingredients (Calvados Custard):

• 1 Vanilla Bean
• 375ml (1 1/2 Cups) Milk
• 250ml (1 Cup) Pouring Cream
• 4 Egg Yolks
• 55g (1/4 Cup) Caster Sugar
• 3 tsp Cornflour
• 40ml Calvados (or Brandy)

Instructions:

• Make Caramel : Place half the sugar in a small saucepan over medium heat and cook for about 3 mins, swirling the pan often, until deep golden.
• Remove from heat and carefully pour in 125ml water - mixture will boil (watch out : hot caramel will burn skin badly).
• Return to heat and cook for another 3mins or until toffee has been disolved. Stand for 5 mins.
• Grease a 1.5L pudding steamer and lid. Line steamer base with baking paper.
• Sprinkle 2/3rds of crystalised ginger onto the base of the steamer and drizzle with honey.
• In a separate bowl, blend butter, remaining sugar in a small bowl until light and fluffy.
• Beat in eggs, one at a time.
• Stir in sifted flours, remaining crystalised ginger, then milk and cooled toffee in two batches. Blend well.
• Pour pudding mixture into steamer. Cover steamer with lid (and baking paper if possible) to prevent water getting inside.
• Place steamer in a large and deep saucepan with enough boiling water to come halfway up the side of the steamer. Then cover saucepan with a lid.
• Boil pudding for 1 1/2 hours, replenishing the water as necessary to maintain the water level.
• Thereafter, remove steamer from water and let sit for 10 mins before turning on to serving plate.
• Meanwhile, to make the Calvados Custard, split the vanilla bean in half, lengthwise. Scrape out the seeds.
• In a medium saucepan, combine milk, cream and the vanilla seeds. Cook, stirring, over medium heat until mixture comes to a gentle simmer. Remove from heat.
• In a separate heat-proof bowl, whisk yolks, sugar, cornflour until combined.
• Strain hot milk mixture into yolk mixture, whisking constantly.
• Return combined mixture to cleaned pan and cook, stirring, on low heat for about 2 mins until mixture thickens and coats the back of a wooden spoon. Stir in Calvados.
• Serve pudding hot with Calvados Custard cream.

Magic Three Layer Custard Cake

A fudgey super soft base. Soft custard center. Topped with fluffy sponge. Made with one simple batter.

Prep: 20 mins Cook: 50 mins Total: 1 hr 10 mins

Ingredients:

• 4 eggs, yolks and whites separated (at room temperature)
• 3/4 cup (150g) caster sugar
• 1 tsp vanilla extract
• 1 stick (4oz / 125g / 1/2 cup) unsalted butter, melted
• 3/4 cup (4oz / 115g) plain all purpose flour
• 2 cups (500 ml / 1 pint) milk (lukewarm)
• Icing sugar (powdered sugar), to serve for dusting
• Fresh strawberries, to serve
• Whipped cream, to serve

Instructions:

• Preheat oven to 325F/160C (standard oven / fan forced or convection)
• Butter a 8" x 8" / 20cm x 20cm square cake tin.
• Beat egg whites with a mixer until stiff peaks form. Set aside.
• Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
• Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
• Add the flour and beat until just combined.
• Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
• Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. Very important : You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
• Pour the batter into the prepared cake tin.
BAKING DIRECTIONS
• Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), there is still raw batter inside. Cover loosely with foil and return to the oven. Check every 10 minutes - any longer, and you'll risk the cake overcooking.
• Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
TO SERVE
• Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions. To get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).
• Dust with icing sugar just before serving.
• Serve with a side of whipped cream and strawberries, if using.

Source : https://www.recipetineats.com/magic-3-layer-custard-cake/. No alterations.

Classic American Bread Pudding

Serves 8-10 (Possibly more!)
Cooking Time : 3 Hours
Great balance of being crunchy on top while custard creamy inside.

Ingredients:

• 2 tbsp Light Brown Sugar
• 3/4 Cup + 1 tbsp Sugar
• 1 Loaf Brioche or Egg Bread (440g), cut into 3/4 inch cubes (about 10 cups). Otherwise, a dense French bread with soft crust can work.
• 9 Large Egg Yolks
• 4 tsp Vanilla Extract
• 3/4 tsp Salt
• 2 1/2 Cups Heavy Cream
• 2 1/2 Cups Milk
• 2 tbsp Unsalted Butter, melted

Instructions:

• Adjust oven racks to middle and lower-middle positions. Heat oven to 160C (not fan-forced).
• Combine brown sugar and 1 tbsp sugar in a small bowl. Set aside.
• Spread bread cubes in a single layer on 2 x baking sheets. Bake both at the same time, tossing occasionally, until just dry, about 15 mins, switching trays from top to bottom rack halfway through. Cool bread cubes about 15 mins.
• Set aside 2 cups of toasted bread cubes.
• In a large bowl, whisk together yolks, remaining 3/4 cup sugar, vanilla, and salt.
• Whisk in cream and milk until well combined.
• Add remaining 8 cups of cooled bread cubes and toss to coat.
• Transfer mixture to a 13 x 9 inch deep baking pan (at least 1-1.5 inch deep) and let stand for about 30 mins, until cubes are thoroughly saturated, occasionally pressing bread cubes into the cream mixture.
• Spread reserved 2 cups of bread cubes evenly over the top of soaked bread mixture and gently press into cream mixture.
• Using pastry brush, dab melted butter over the top of unsoaked bread pieces.
• Sprinkle brown sugar mixture evenly over the buttered bread pieces.
• Bake on middle rack until custard has just set, pressing centre of pudding with finger reveals no runny liquid, 45-50 mins.
• Transfer to a wire rack and cool on the countertop until pudding is set and just warm, about 20-30 mins. Serve warm.

Roasted Rhubarb and Strawberry Bread Pudding

Quick and easy to do
Makes 1 long rectangle deep dish pan, serving about 6-8.

Ingredients:

• 1/2 Bunch of Rhubarb (about 400g), washed and chopped into 1" pieces
• 1 250g Punnet of Strawberries, hulled and halved
• 2 tbsp + 1/2 cup caster sugar
• 4 Eggs
• 1 Cup Cream
• 1.5 Cups Milk
• 7 Mini Croissants, chopped into bite-sized pieces
• 1 tbsp Vanilla Paste
• Ice cream (optional)

Instructions:

• Preheat oven to 180C / 160C fan-forced.
• In a medium sized bowl, toss rhubarb with 2 tbsp of sugar to coat the fruit evenly.
• Place on a lined tray, the rhubarb and strawberries in one layer.
• Place fruit tray on the medium rack in the oven
• One another lined tray, place croissant bites in one layer. Place this tray at the bottom rack of the oven.
• Bake both for 12-15 mins until the fruit is starting to soften and the croissant bites are dry.
• Meanwhile prepare the custard by combining, in a large bowl, the cream, milk, 1/2 cup of sugar, vanilla paste and eggs.
• In a large rectangle deep dish pan, place the croissant bites, then the roasted fruit and cover with the custard mixture. There should be liquid 3/4th of the way up the bread and fruit mixture (it's ok for them to peek out a little).
• Bake for 20 mins or so, until the liquid mixture has fully set. If there is still some liquid, let it bake for another 5 or 10 mins.
• Let sit for 5 mins, then serve warm. Ice cream optional.

Apple-Butter Bread Pudding

Makes 8 servings.

You can buy apple butter at shops which sell USA foods (such as the one in Belmore, NSW). Well worth it!

Ingredients:

• 2 Large Croissants or 6 Small Ones, sliced horizontally halfway and cut into smaller 2" pieces
• 3/4 Cup Apple Butter
• 4 Large Eggs
• 1 Cup Cream
• 2 tsp Caster Sugar
• Pinch Salt
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/4 tsp Freshly Grated Nutmeg

Instructions:

• In a preheated oven at 130C-140C, place the tray of croissants in the oven for a 10-20 mins each side, being careful not to brown them. Remove and cool to room temperature.
• Adjust oven temperature to 175C.
• In an 8x8 inch square stick-free pan, place the dry croissant pieces so they cover the base of the pan.
• Drop dollops of the apple butter across different points of the pan, over and in between the croissants.
• In a separate bowl, beat together the remaining ingredients.
• Gently pour the cream mixture over the bread so that each croissant piece is coated at some point. Push the bread down to ensure it is absorbing as much of the cream mixture as possible.
• Optional : Fill a separate 9x13 inch pan 1/3 of the way with water. Set the smaller pan into the larger one without getting any water into the smaller pan.
• Bake for 50-55 mins, until a toothpick inserted away from the apple butter areas comes out clean.
• Serve warm.

Apple & Butterscotch Sponge Pudding

Prep time 30 mins + Cook time 60 mins = 90 mins

6-8 Servings

Ingredients (Apple Filling):

• 60g Butter, chopped
• 5 Granny Smith Apples, peeled, cored, cut into wedges
• 1/2 Cup Brown Sugar
• 2/3 Cup Pure Cream

Ingredients (Cake Topping):

• 2 Eggs
• 1/3 Cup Caster Sugar
• 1 tsp Vanilla Extract
• 2/3 Cup Flour, sifted
• 1/4 tsp Baking Powder
• 2 tbsp Boiling Water
• 20g Butter, melted
• Icing sugar, for dusting
• Double cream or ice cream to serve (optional)

Instructions:

• Preheat oven to 180C.
• In a deep frying pan, over medium heat, melt butter and add half the apples to the pan.
• Cook until apple is caramelised and tender, about 6-8 mins. Transfer cooked apples to a square pan or 2 loaf tins but keep remaining butter in the pan.
• Add the remaining apples to the deep frying pan and cook until tender about 6-8 mins. Transfer to the square pan with the other apples.
• Make butterscotch by adding brown sugar and cream in the pan. Cook stirring for 2 mins until sugar has dissolved and mixture has thickened slightly. Pour over the apples. Set aside.
• Prepare the topping. In a large bowl, beat eggs, sugar and vanilla until thick and creamy.
• Fold in sifted flours.
• Fold in melted butter and boiling water.
• Pour topping mixture over the apples until covered.
• Bake for 30-40 mins until a skewer comes out clean. Cover loosely with foil if topping is getting too dark.
• Remove from oven and dust with icing sugar. Serve warm with cream or ice cream.

Steamed Banana Cakes with Coconut Custard

Very delish and showy comfort food, perfect for a warm winter's day!
Serves 8
Prep 1/2 hour, Baking 50 mins.

Ingredients (Steamed Cake):

• 200g Unsalted Butter, softened
• 200g Brown Sugar
• 2 Eggs
• 350g (About 3) Mashed bananas
• 200g (1 1/3 Cups) Self-raising Flour
• 1/4 tsp Bicarb Soda

Ingredients (Topping):

• 150g Brown Sugar
• 1 Banana, thickly sliced into 12

Ingredients (Coconut Custard):

• 300ml Thickened Cream
• 300ml Coconut Milk
• 110g (1/2 Cup) Caster Sugar
• 2 Egg Yolks
• 1 tsp Vanilla Extract

Instructions (Coconut Custard):

• Place Cream and coconut milk in a saucepan over medium-high heat and bring to just below boiling point.
• Place caster sugar, egg yolks and vanilla in a bowl, whisking to combine.
• Slowly add cream mixture, while whisking constantly.
• Then pour into a clean saucepan over medium heat. Cook, while stirring steadily, for 5 mins or until custard is thick enough to coat the back of a spoon.
• Cool to room temperature, the cover with plastic wrap and chill at least an hour.

Instructions (Topping & Steamed Cakes):

• Preheat oven to 180C. Grease 8 small oven-proof ramekins or moulds.
• To make the topping, place brown sugar and 1 tbsp water in a small saucepan over low heat, stirring to dissolve.
• Meanwhile, slice the banana and have it at the ready to put into moulds at the same time as the topping as it sets quickly.
• Divide topping mixture among prepared moulds, then as each mould receives the sugar mixture, arrange 3 banana slices in each mould base (try to cover slices with mixture). Set aside.
• Separately, to make the base cake mixture, mix butter and brown sugar until pale and fluffy.
• Add eggs, one at a time, while mixing thoroughly after each addition.
• Beat in mashed banana, then fold in flour and bicarb soda.
• Divide batter among prepared moulds, then cover each with greased baking paper and a pleated sheet of foil, as tightly as possible, securing with kitchen string if available.
• Place moulds in a deep baking dish and pour in enough boiling water to come up halfway up the sides of the moulds.
• Bake for 45 mins or until a skewer inserted in the centre comes out clean.
• Serve hot. To serve, loosen edges and turn upside down onto a plate. Pour coconut custard on the edge and around the steaming cake.

Coconut Cake with Saffron Custard & Philadelphia Cream Icing

Prep time : 1 hour + chilling time
Cook time : 1.5 hours

Ingredients (Cake):

• 2 1/4 Flour, sifted
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 Cup Coconut Milk
• 1 tsp Vanilla Extract
• 1 tsp Coconut Extract
• 12 tbsp Unsalted Butter, softened
• 1 Cup Sugar
• 4 Large Eggs, separated

Ingredients (Saffron Cream):

• 1 Cup Milk
• 2/3 Cup Coconut Milk
• Large pinch of saffron threads, crumbled to small pieces
• 1/4 Cup Sugar
• 1/4 cup Cornstarch
• Pinch of salt
• 4 Large Egg Yolks
• 1 tbsp Butter

Ingredients (Philadelphia Cream Icing):

• 340g Philadelphia Cream Cheese, softened
• 12 tbsp Butter, softened
• 2-3 Cups Icing Sugar, sifted
• 1.5 Cups Coconut Flakes (from 1 old coconut), freshly shaved if possible

Instructions (Coconut Cake):

• Preheat oven to 120C.
• Grease a 9 x 13 inch deep baking pan. Line the bottom with baking paper overhanging the sides of the pan for easy extraction.
• In a small bowl, combine the flour, baking powder and salt.
• In another small bowl, whisk together the coconut milk, vanilla extract and coconut extract.
• In a third larger-sized bowl, blend the butter with 1/2 cup of the sugar until light and fluffy.
• To the butter mixture, combine the egg yolks, one at a time until each is integrated.
• Gradually add the flour and coconut mixtures to the butter mixture.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1/2 cup of sugar until the egg whites are thick and glossy.
• Fold the beaten egg whites into the butter mixture until just combined.
• Place the batter into the deep baking pan. Bake for 1.25-1.5 hours until a toothpick comes out clean and the cake springs back when lightly pressed.
• Transfer the cake to a baking rack, turn over the cake and remove the baking paper to cool completely.

Instructions (Saffron Custard):

• In a medium saucepan, over medium heat, bring the milk, coconut milk and crumbled saffron to a low simmer.
• In a medium bowl, whisk the sugar and egg yolks until smooth. Stir in salt and cornstarch.
• Gradually, whisk in the hot saffron milk mixture until incorporated.
• Return the mixture into the saucepan and cook over moderate heat, whisking slowly but regularly, for 4 mins until the cream just comes to a simmer and thickens up.
• Stir in the butter.
• Transfer the custard to a clean glass bowl. Cover with plastic wrap directly on the surface of the custard. Place in the fridge to chill.

Instructions (Philadelphia Cream Icing):

• In a medium bowl, using a stick blender, beat the softened cream cheese and butter until smooth.
• Blend in 2 cups of the sifted icing sugar. Taste to check for sweeten. Add more icing sugar as desired.
• Refrigerate for 5-10 mins max. You don't want it to get too firm that you can't spread it on the cake.

Instructions (Cake Assembly):

• Prepare the coconut flakes, if not yet ready.
• Using a serrated knife or cake cutter, slice the cake in half crosswise to create two 9x6 inch layers, each about 1/2 inch high.
• Transfer the bottom layer to a plater and spread the saffron cream on top.
• Cover with the second layer, flat side up.
• Using an offset spatula, spread the cream icing over the top and sides of the cake.
• Press the coconut flakes onto the sides and top of the cake.
• Place in the fridge for at least 15 mins. Serve lightly chilled.

Lebanese Sfouf Cake (Awesomely unique flavour)

Prep 20 mins + 45 mins for cooking + 1hr cooling

Ingredients:

• 1 tsp Ground Aniseed (grind full Aniseeds with mortar & pestle if ground aniseed can't be found)
• 1/2 Cup Milk (reduced the milk as too liquidy last time)
• 250g Caster Sugar
• 1/2 Cup Vegetable Oil
• 300g / 2 Cups Plain Flour
• 1 tsp Baking Powder
• 2 tsp Ground Turmeric
• 80g / 1/2 Cup Pinenuts
• Whipped Cream or Ice Cream to Serve (Optional)

Instructions:

• Preheat oven to 180C.
• In a small saucepan, boil aniseed and 80ml water for 2 mins. Strain to reserve aniseed-infused water and cool. Discard the aniseed.
• Whisk milk and sugar in a bowl until sugar dissolves.
• Whisk in oil and aniseed water.
• Separately, sift flour, baking powder and turmeric. Blend well.
• Pour dry ingredients into wet ingredients, mixing regularly.
• Grease a 20cm square or round cake tin. Line the bottom with baking paper.
• Pour in cake mixture, then scatter pinenuts across the top of the cake.
• Bake for 45 mins or until the skewer or toothpick comes out clean when inserted in the cake.
• Cool in the pan for at least 5 mins, then transfer to a wire rack to cool completely (last bit optional - I had no issue leaving it in the tin).
• Serve with cream or ice cream.

Swedish Caramel Almond Cake

Ingredients:

• 150g Butter, room temperature
• 110g Caster Sugar
• 1 tsp Vanilla Extract or Paste
• 2 Eggs
• 150g Plain Flour, sifted
• 1 tsp Baking Powder
• 80ml Milk
• Whipped Cream or Ice Cream, to serve

Ingredients (Caramel Crumble Topping):

• 70g Butter, cubed
• 75g Caster Sugar
• 70g Flaked Almonds
• 2.5 tbsp Pure Cream
• 1.5 tbsp Plain Flour

Instructions:

• Preheat the oven 170C.
• Grease a 22cm springform cake pan and line the base with baking paper.
• In a large bowl, beat the butter, sugar and vanilla until pale and smooth.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the sifted flour with baking powder.
• Gradually add the flour mixture to the butter mixture, stirring as you go until just combined.
• Spoon the mixture into the prepared pan and smooth it out with a spoon until even.
• Bake for 30 mins, until ALMOST cooked through.
• Meanwhile, start make the topping 15 mins in by combining in a medium saucepan, over medium heat, the butter, sugar, almonds, cream and sifted flour. Bring to a simmer and cook for 2-3 mins, until thickened slightly.
• Remove the cake from the oven and increase the temperature to 200C.
• Quickly pour the caramel almond topping evenly over the cake.
• Return the cake immediately to the oven and bake for a further 10-15 mins until the cake is cooked through and the topping is golden.
• Remove the cake from the oven and cool for 10 mins. Remove the cake from the tin (loosening the cake from the sides with a knife) and set aside for 1 hour, until cooled completely.
• Serve with ice cream or whipped cream.

Cardamom, Pistachio & Lemon Drizzle Cake

Makes 1 loaf cake
Prep time : 30 mins
Cook time : 30-60 mins

Ingredients (Cake):

• 100g Shelled Pistachios + 25-50g extra as garnish
• 125ml Vegetable Oil
• 125g Caster Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 2-3 tbsp Ground Cardamom
• Zest of 1 Lemon
• 100g Flour, sifted
• 30g Ground Almonds
• Pinch Salt
• 1 tsp Baking Powder
• 1/2 tsp Bicarbonate Soda
• 50g Sour Cream

Ingredients (Lemon Syrup):

• 2 Lemons, juice only
• 120g Caster Sugar

Ingredients (Lemon Icing):

• 75g Icing Sugar, sifted
• 1-2 tbsp Lemon Juice
• Optional : Dried Rose Petals for decoration

Instructions:

• Preheat the oven to 180C
• Toast all the pistachio until just golden.
• Grease a standard loaf baking pan and line bottom and sides with baking paper.
• In a food processor, ground 100g of the pistachios into a fine crumb. Set aside.
• In a large bowl, combine the oil and sugar.
• Then stir in eggs, vanilla extract, ground cardamom and lemon zest.
• In a separate medium bowl, stir together sifted flour, ground pistachios, ground almonds, salt, baking powder and bicarb soda.
• Pour the dry ingredients into the wet ingredients. Stir until just combined.
• Add in the sour cream.
• Pour the mixture into the loaf pan and bake for 45-60 mins, until a toothpick comes out clean.
• In the interim, prepare the lemon syrup. In a medium saucepan, over medium-high, heat sugar and lemon juice. Stir until the sugar has dissolved and then leave it until it boils. Let it boil for 5 more mins. Remove from the heat and set aside.
• Once the cake has finished baking, immediately take a toothpick and poke 1-2 dozen holes in the top of the cake.
• Pour about 2/3rds of the syrup across the top of the cake. Leave the cake to cool for 10 mins.
• Roughly chop the 25-50g of extra pistachio. Place half into the syrup. Set aside.
• Make the lemon icing by combining the sifted icing sugar with the lemon juice. Drizzle over the cake in a diagonal zigzag pattern starting from one corner of the cake.
• Scatter the remaining dry pistachios over the icing on the cake.
• Then top with the syrup coated pistachio and, if available, rose petals.

Mirror Glaze Cake with Bailey's Irish Cream Dark Chocolate Mousse & Mud Cake

Prep & Cook time : Mudcake 1.5hrs. Mousse 1.5hrs + 4hrs of Chilling time.
Mirror Glaze 30mins + 1hr Chilling time.

Ingredients (Bailey's Chocolate Mousse):

• Mudcake or flourless cake that is smaller than the cheesecake mold, with at least 1 inch border around sides and top for the mousse.
• 600ml Thickened Cream
• 1.5 tsp Gelatin
• 450g Dark Chocolate, chopped coarsely
• 180ml Bailey's Irish Cream Liqueur

Ingredients (Mirror Glaze):

• 15g Gelatin Powder
• 80g (1/3 Cup) Cold Water
  
  
• 100g (1/3 Cup + 1.5 tbsp) Water
• 200g Caster Sugar
• 200g (2/3 Cup) Liquid Glucose (preferred) or Corn Syrup
  
  
• 150g (1/2 Cup) Sweetened Condensed Milk
• 200g White Chocolate, chopped coarsely
• Food colouring (preferably in a gel format)

Instructions (Mousse Cake):

• Grease a cheesecake mold and line the base and sides with baking paper. Cover the outside with foil paper to catch any leaks.
• Prepare the mudcake, place it in the center of the cheesecake mold and let it cool.
• Prepare the mousse. Start by blooming the gelatin by combining, in a tiny bowl, 2 tbsp of water and the gelatin. Set aside.
• In a medium saucepan, over low heat, stir thickened cream and chocolate until fully melted and blended. Remove from the heat.
• Transfer to a large bowl and refrigerate for 30 mins to 1 hour until just cold.
• Meanwhile 20 mins before the chocolate cream is ready, heat the baileys in a small saucepan over low heat until hot but not yet steaming.
• Remove it from the heat and stir the gelatin into the hot Baileys until it is fully dissolved. Set aside to cool to room temperature on the countertop.
• With an electric mixer, beat the chocolate cream until thickened.
• Ensuring the Bailey's mixture is close enough to room temperature, carefully fold it into the thickened chocolate cream. Don't overmix otherwise it will curdle.
• Pour the Baileys chocolate mousse mixture into the cheesecake mold, overtop the mudcake until the cake is fully covered.
• Transfer the filled cheesecake pan into the freezer for at least 4 hours.

Instructions (Mirror Glaze):

• Once the mousse cake is frozen, begin preparing the mirror glaze.
• In a large bowl, place the chopped white chocolate. Set aside.
• In a small bowl, bloom the gelatin by stirring the water and gelating powder together. Set aside.
• In a medium-sized saucepan, over medium heat, stir and bring to boil the water, caster sugar and liquid glucose until the sugar has dissolved.
• Remove from the heat. Stir in the gelatin until fully dissolved as well.
• Stir in the condensed milk.
• Pour the condensed milk mixture in the large bowl with the chopped white chocolate. Let sit for 5 mins to melt the chocolate.
• Using a stick blender, pulse the mixture until completely smooth and glossy. Be carefully not to create bubbles on top. Keep the blending under the surface.
• Using a digital thermometer, check the temperature of the mixture. It will likely take a while to cool. The mixture is ready to use only when it reaches 32C. Stir occasionally and gently while waiting.
• In the interim, prepare a lined dripping tray, cake stand (eg. an upside down bowl), extra bowls for added glaze colours, colour gels, toothpicks and kitchen scissors.
• 2 Degrees before the glaze is at the right temperature, take the mousse cake out of the freezer and place it on top of the stand, removing the perimeter sides of the cheesecake pan and the baking paper on the sides.
• When the glaze is at the right temperature, pour some of the glaze in the extra bowls for the added colours.
• Prepare all the colours first so that you can pour them one right after the other without waiting.
• Pour the base glaze so that it fully covers the case, dripping onto the lined baking tray.
• Immediately layer on the other colours as desired.
• To finish, use a long offst spatula, perfectly levelled with the cake, and swipe the spatula across the top to help blend the different colour together and leave a smooth finish.
• Allow your cake to sit for 10 mins in the fridge before cutting off the excess with the kitchen scissors.

Mango Macademia Nut Upside Down Cake

Makes a 24cm round cake.

Ingredients (Caramel Topping):

• 100g Butter
• 200g Brown Sugar
• 80g Macadamia Nuts, roasted and roughly chopped
• 2 Mangoes, peeled and diced in 1-2 cm cubes
  
• Note : Alternatively, you could try a less gritty / sugary caramel by using a clear "creme caramel" caramel. Essentially, it's just 100g Sugar and 125ml Water.

Ingredients (Cake):

• 200g Softened Butter
• 100g Caster Sugar
• 3 Eggs
• 100g Macadamia Nuts, roasted and ground
• Pinch Salt (1/8 tsp)
• 100g Plain Flour
• 2 tsp Baking Powder
• 75ml Coconut Cream

Instructions (Topping):

• Grease a 24cm round pan and then cover base and sides with baking paper. Set aside.
• Prepare the caramel fruit topping by placing a small saucepan over medium-low heat. Melt butter then blend in brown sugar. Let the brown sugar dissolve. Then, remove from heat and immediately pour the caramel syrup in the base of the pan, topping quickly with the chopped nuts and fruit. Set aside.
• OR if going with the alternative smooth caramel, then in a small saucepan over medium heat, bring the sugar and 3 tbsp of the water to a boil without stirring. Simmer until golden brown, about 4mins, then add the remaining water and return to a boil, stirring. Remove from the heat and immediately pour the caramel syrup in the base of the pan, topping quickly with the chopped nuts and fruit. Set aside.

Instructions (Cake & Assembly):

• Set oven to preheat at 170C.
• In a large bowl, cream the softened butter and sugar until pale and fluffy.
• Stir in eggs, one at a time.
• Then gently fold in the ground macademia nuts, salt, sifted flour and baking powder.
• Finally, fold in the coconut cream until just combined. Do not overmix.
• Pour the cake batter on top of the prepared caramel fruit base.
• Place cake pan into the oven for 30-40 mins until a skewer comes out clean.
• Let the cake cool for 10 mins then carefully place a serving plate on top and quickly invert the two. Remove the tin and the baking paper.
• Serve warm (preferred) or at room temperature with a dollop of cream or scoop of ice cream.

Rhubarb, Vanilla and Anise Upside Down Cake

Ingredients (Rhubarb Topping):

• 240g Rhubarb Stalks, cut stalks in 6.5cm long batons, halving any stalks lengthwise which are thicker than 2cm
• 100g Castor Sugar
• 1 tsp Chinese Five Spice
• 1 tsp Vanilla Essence

Ingredients (Cake):

• 120g Flour
• 1/2 tsp Baking Flour
• 1/4 tsp Salt
• 140g Hazelnut Meal
• 250g Unsalted Butter, cubed, at room temperature
• 250g Castor Sugar
• 4 Eggs (at room temp)
• 1/2 tsp Almond Extract
• Whipping cream, to serve (Optional)

Instructions:

• Line a 20cm square tin with baking paper. Set aside.
• In a large bowl, combine the sugar, chinese five spice and vanilla. Then toss in the rhubarb pieces to coat them thoroughly.
• Set the rhubarb aside for 5 mins to macerate.
• Start laying the rhubarb batons horizontally in one corner of the tin, making sure there are no visible gaps between the stalks.
• Moving across the tin, lay the next batch of batons vertically, followed again horizontally, continuing similarly until the rhubarb fills the tin.
• Sprinkle any of the remaining vanilla anise sugar over the rhubarb.
• Set the tin aside while you make the cake batter.
• Preheat the oven to 180C.
• In a medium-sized bowl, combine the flour, baking powder and salt. Then stir in the hazelnut meal. Set aside.
• In a large bowl, stir together the softened butter and sugar, until fully blended and light.
• Add the eggs, one at a time, and stir until combined.
• Then mix in half the flour mixture until just incorporated.
• Then stir in the remaining flour mixture careful not to overstir.
• Carefully, spoon the batter over the rhubarb in the tin and then spread it out gently to make a level layer without moving the rhubarb.
• Bake for 60-70 mins, until a skewer inserted into the middle of the cake comes out clean. I have found in the past that I needed 30+ mins more to ensure it was sufficiently cooked through as it is a pretty moist batter.
• Remove the cake from the oven and allow to cool for an hour before turning the tin upside down onto a serving plate.
• Don't leave the cake in the tin for more than an hour or the rhubarb side topside of the cake becomes a bit too pink.
• Serve warm or at room temperature with whipped cream.

Source : GoodFood, Helen Goh https://www.goodfood.com.au/recipes/rhubarb-vanilla-and-anise-upsidedown-cake-20190603-h1f0o2 (Adapted)

Rhubarb Custard Tea Cake

1 hr 50 mins baking time

Ingredients (Custard):

• 2 tablespoon custard powder
• 1/4 cup (55g) caster (superfine) sugar
• 1 cup (250ml) milk
• 20 gram butter
• 2 teaspoon vanilla extract

Ingredients (Cake):

• 200 gram butter, softened
• 1/2 cup (110g) caster (superfine) sugar
• 2 medium eggs
• 1 1/4 cup (185g) self-raising flour
• 1/3 cup (40g) custard powder
• 6 fresh rhubarb stalks (450g), trimmed
• 20 gram butter, melted
• 2 teaspoon caster (superfine) sugar, extra

Instructions:

• Make custard by combining the custard powder and sugar in a small saucepan over medium heat; gradually stirring in milk. Cook, stirring, until mixture boils and thickens slightly. Remove from heat; stir in butter and vanilla. Cover surface directly with plastic wrap; cool. Whisk until smooth before using.
• Preheat oven to 180C/350F. Grease a deep 20cm (8in) round cake pan; line base and side with baking paper.
• Beat softened butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer to a medium bowl; stir in sifted flour and custard powder.
• Spread half the cake mixture into pan; spread custard over cake mixture. Dollop small spoonfuls of remaining cake mixture on custard; carefully spread with a spatula to completely cover the custard.
• Cut rhubarb to fit top of pan; cut thick stems in half lengthways. Position rhubarb on cake; brush gently with melted butter, then sprinkle with extra sugar.
• Bake cake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Cool in pan.

Source : Women's Weekly

Pumpkin Bread with Gingerbread Crumb Topping

Prep time 35 mins + Baking time 30 mins = 1hr 5 mins
Makes 2 Loaves

Ingredients (Cake):

• 190g Butter, cubed
• 1 Cup Caster Sugar
• 1 1/2 Cup Butternut Squash Pumpkin Puree
• 3 Large Eggs
• 2 1/4 Cups Plain Flour, sifted
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 Cup Walnuts, roasted and chopped
• 1/2 Cup Crystalized Ginger, finely chopped

Ingredients (Topping):

• 5 Gingersnap cookies
• 1/4 Cup Brown Sugar, packed
• 1 tbsp Flour
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 3 tbsp Butter, cold
• 1/4 Cup Walnuts, chopped

Instructions :

• Preheat oven to 170C. Grease two bread loaf pans and line them with parchment paper.
• In a large heavy saucepan, over medium heat, melt butter and cook it until it turns golden brown, stirring constantly. Remove from heat.
• In a large bowl, combine brown butter, sugar and pumpkin puree.
• Add in the eggs, one at a time, mixing until well blended before moving to add the next.
• In a separate bowl, blend sifted flour, cinnamon, nutmeg, sifted baking soda, baking powder and salt.
• Fold dry mixture into the wet mixture until just combined.
• Stir in the chopped walnuts and ginger.
• Transfer the mixture into the two loaf pans. Set aside.
• In a food processor, blend sugarsnap cookies, sugar, flour, cinnamon and nutmeg until finely ground.
• Add cold butter and pulse just until crumbly.
• Sprinkle cookie crumb mixture and walnuts over the top of the two loaves and bake for 30-35 mins until a toothpick comes out clean.
• Cool in the pans for 10 mins before removing to a baking rack.
• Serve warm or room temperature.

Apricot, Walnut & Lavender Cake

Ingredients:

• 185g Unsalted Butter, at room temperature
• 2 tbsp Vegetable Oil
• 1 Cup Caster Sugar
• 1 1/4 Cups Almond Meal
• 4 Eggs, lightly beaten
• 1 1/4 Cups Walnuts, roasted and ground
• 90g Flour, sifted
• 1 tsp Vanilla Essence
• Finely grated zest of 1 Lemon
• 1 1/2 tsp Lavender, fresh or dried (not any more otherwise it will taste like soap)
• 600g Apricot Halves, fresh (stones removed) or canned (drained)
• 1/3 Cup Icing Sugar
• 1 tbsp Lemon Juice

Instructions:

• Preheat the oven to 190C.
• Line the base of a 23cm pan (with removable base) with baking paper.
• In a large bowl, combine the softened butter, oil, sugar and almond meal until light and fluffy.
• Add the eggs, one at a time, ensuring each is absorbed before proceeding to the next one.
• Fold in the ground walnuts, vanilla, lemon zest, 1 tsp lavender, the sifted flour and a pinch of salt.
• Pour in the cake batter and smooth the surface.
• Arrange the apricot halves over the top, skin side down and slighly overlapping.
• Bake for 70-80 mins until a skewer comes out clean. Cover loosely with foil if the top starts to brown.
• Just before the cake is ready, make the icing by whisking together the icing sugar and lemon juice.
• As soon as the cake comes out, brush the icing over the top to form a lovely glaze.
• Sprinkle over the remaining 1/2 tsp of lavender.
• Let cool completely before serving.

Pineapple Butter Cake

Prep 15 mins + Cook 45 mins = 1 hr

Ingredients:

• 1 Can Crushed Pineapple, drained (about 200g-300g crushed pineapple when drained)
• 100g Unsalted Butter, melted and cooled
• 2 Eggs
• 1 Yolk
• 1 tsp Vanilla Essence
• Zest of 1 Lemon
• 3/4 Cups Caster Sugar
• 110g Flour, sifted
• 1/2 tsp Baking Powder

Instructions:

• Preheat oven to 180C. Line a 22cm diameter cake tin with baking paper.
• In a large bowl, whisk cooled melted butter with sugar, vanilla, zest, eggs and yolk.
• Stir in crushed pineapple. Then mix in sifted flour and baking powder until just combined.
• Pour into prepared pan and bake for 35-40 mins until a skewer comes out dry from the center of the cake.
• Allow to cool a bit and serve just warm.

Poached Plum & Ginger Sour Cream Cake

Ingredients (Cake):

• 125g Butter, softened
• 1 Cup (220g) Brown Sugar, firmly packed
• 3 Eggs
• 1/3 cup (80g) Sour Cream
• 1 cup (150g) Flour, sifted
• 1/4 cup (35g) Self-raising Flour
• 2 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1 tbsp Demerara Sugar
• Cream or Ice Cream, to serve

Ingredients (Poached Plums):

• 1 cup (220g) Caster Sugar
• 2 cups (500ml) Dry Red Wine
• 2 cups (500ml) Water
• 1 Cinnamon Stick
• 2 Star Anise
• 3 (450g) Red-fleshed Plums, halved, stones removed

Instructions:

• Poached Plum and Ginger Sour Cream Cake
• To make poached plums, place a medium saucepan over medium-high heat. Stir in sugar, wine, water, cinnamon and star anise.
• Heat mixture until the sugar has dissolved.
• Bring it to the boil, add plums and reduce to a simmer, uncovered, until plums are just tender, for about 5 mins.
• Remove plums from the syrup with a slotted spoon and set aside to cool. Reserve syrup.
• Preheat oven to 170C.
• Line a deep 20cm cake or grease a ring pan.
• In a medium bowl, beat softened butter and brown sugar until fluffy.
• Beat in eggs, one at a time, until combined.
• Stir in sour cream, spices and sifted flours.
• Spread mixture into the prepared pan and bake for 15 mins.
• Working quickly, remove pan from the oven and place poached plums on top of the cake, cut side up. Sprinkle demarara sugar on top.
• Return cake into the oven and bake for a further 50 mins until cooked through.
• Stand cake in pan for 5 mins before turning the cake onto a wirerack to cool completely, keeping the plum-side facing up while cooling.
• Meanwhile, bring remaining syrup to a boil and reduce it by half. Remove the cinnamon stick and star anise. Set aside to cool.
• Serve warm, drizzled with some of the plum syrup and, if desired, some cream or ice cream.

Source: https://www.foodtolove.co.nz/recipes/poached-plum-and-ginger-sour-cream-cake-5306

Lemon Sour Cream Cake Icing

Ingredients:

• 1 cup of sour cream
• Couple tablespoons of Caster Sugar
• 1/3 cup of Lemon Curd

Instructions:

• Blend the two well and smooth over the cooled cheesecake.
• Then mix in some lemon curd – make swirls as you mix it up on top of the cake.
• Let rest for at least 30-60mins.

Maple Glaze (for donuts, scones, cakes and more!)

Makes 0.5 Cup. Try this glaze on pumpkin cakes, gingerbread and carrot cakes!

Ingredients:

• 1 cup (120g) powdered sugar
• 1 tablespoon pure maple syrup
• 1 1/2 - 2 tablespoons milk
• 1/4 teaspoon maple extract
• Pinch salt

Instructions:

• In a medium bowl, combine the powdered sugar, 1 1/2 tablespoons of the milk, maple syrup, maple extract and salt. Stir until smooth. For a slightly thinner glaze, stir in another 1/2 tablespoon of milk.
• Tips: If you prefer to make a spreadable maple donut icing instead of a thinner glaze, cut back on the milk, starting with 1 tablespoon (add more bit by bit, as needed).
• To glaze the donuts with the maple icing, dunk the top of the donuts in the glaze, then transfer them to a wire rack and let them sit until hardened. (If the glaze is a bit too thin, you can glaze them twice—let the first coat harden then dunk the donuts again).

Source : https://fromscratchfast.com/maple-donut-glaze-recipe/ No alterations.

Macadamia Nut Cream Frosting

Sufficient for 1 two layer cake.

Ingredients:

• 1 Cup Raw Macadamia Nuts + 10 nuts for garnish
• 1 Cup (250g) Unsalted Butter, room temperature
• 500g Cream Cheese, room temperature
• 1 tsp Vanilla Paste
• 1 pinch Salt
• 1.5 cups Icing Sugar

Instructions:

• In an oven preset at 180C, toast the macadamia nuts for about 8 mins or until golden brown. Set aside in a separate wide bowl to cool.
• In a large bowl, blend butter and cream cheese until soft and fluffy
• Blend the cooled nuts until they become a wet paste.
• Add Vanilla paste, salt, icing sugar and ground macadamia paste.
• Spread mixture on the cake right away for best results.

Chocolate & Sour Cream SpiderWeb Cake Icing

Ingredients:

• 1 cup of sour cream
• Couple tablespoons of Caster Sugar
• 50-70g or so of melted Baking chocolate
• 1 tbsp of oil

Instructions:

• Blend the two well and smooth over the cooled cheesecake.
• Let rest for 1 hour on the counter.
• Then, mix 50-70g or so of melted Baking chocolate with 1 tbsp of oil.
• Use this chocolate to make nice designs on top of the semi-dried sweetened sour cream on the cake. Circles and a big dot in the middle, then use a toothpick to make the web design.

Firm Chocolate Glaze

Glaze hardens at room temperature
Great for cookies and cakes

Ingredients:

• 2 tbsp Butter, melted
• 2 tbsp Unsweetened Cocoa
• 2 tbsp Hot Water
• 1 Cup Icing Sugar (Pure or Mixture doesn't seem to make a big difference), sifted
• 1/2 tsp Vanilla Extract

Instructions:

• Combine butter, cocoa and hot water. Blend well.
• Blend in sifted icing sugar and vanilla.
• Once smooth, you can pour or spread onto cakes or scoop into a piping bag to make pretty designs
• Place glazed treats in the fridge for at least 15 mins to cool.

Chocolate Ganache for Cookie Sandwiches or Truffles

Makes 32 sandwich cookies.

Ingredients:

• 1/2 cup (125ml) of pouring cream
• 100g Dark Baking Chocolate, cut up in very small chunks for faster melting

Instructions:

• Place chocolate in a medium-sized bowl.
• Heat the cream until near steaming.
• Remove from heat and pour in bowl onto the chocolate. Let sit without stirring for 2 mins.
• Stir until you arrive to a creamy chocolate consistency.
• Place in a piping bag and pipe when ready OR place in the fridge for at least 1 hour or until thick to make truffle balls.

Ice Cream Chocolate Topping 'Ice Magic'

Makes 150ml.

Ingredients:

• 50g Milk Chocolate, chopped
• 50g Dark Chocolate, chopped
• 50g Copha, chopped

Instructions:

• In a microwave safe bowl, place all ingredients together and cook on high 30 sec bursts, stirring well between bursts, until you have a smooth chocolate sauce.
• Pour onto ice cream and it should set right away.
• Store in the fridge in between uses. You'll need to warm it gently to bring it back to pouring consistency.

Source: Unknown Cookbook

Lemon & Lime Curd (Thick)

Thick and delicious. Makes about 2 cups.

Ingredients:

• 2 Lemons, finely grated zest plus juice of 1 lemon
• 2 Limes, finely grated zest plus juice of 2 limes
• 3 Eggs, lightly beaten
• 100g Unsalted Butter, chopped into small cubes
• 200g Caster Sugar

Instructions:

• Place 2 cups of water in a medium sized deep saucepan. Bring the water to a gentle simmer.
• In a medium-sized glass bowl (for the bain-marie), over the gently simmering water but without letting the bowl touch the water, combine the lemon and lime zests and juices, sugar and butter.
• Once it is all melted, while whisking quickly, mix in eggs.
• Cook, stirring occasionally, for 20 mins until thickened. Cool slightly.
• Pour into sterilised jars. Cool completely then cover and chill for at least 1 hour until set.

Blood Orange Curd (Thick)

Thick, light pink and delicious. Makes about 2 cups.
Prep 10 mins + Cook 10 mins = 20 mins

Ingredients:

• 3/4 Cup Freshly Squeezed Blood Orange Juice (about 3-4 Blood Oranges)
• Zest of 2 Blood Oranges
• 4 tbsp Unsalted Butter, softened to room temperature
• 1/2 Cup Caster Sugar
• 2 Large Egg Yolks
• 2 Large Eggs
• 1/4 tsp Salt
• 2 tsp Lemon Juice

Instructions:

• In a small saucepan, over medium heat, simmer the blood orange juice for about 5 mins, until it is reduced to half (to about 1/3 cup)
• Set aside and let it cool slightly.
• In a medium sized glass bowl, combine softened butter and sugar until light and fluffy.
• Stir in the yolks until well combined.
• Then stir in the eggs and blood orange zest until well incorporated.
• Stir in the salt and, once it has cooled to room temperature, add the reduced blood orange juice and the lemon juice. (Don't worry if the mixture looks curdled at this stage)
• Place a deep sauce pan with 1-2 cups of water on the stovetop over med-high heat. Bring the water to boil.
• Set the glass bowl overtop, stirring constantly, while the curd heats up. Continue cooking for about 20 mins until the curd is just thick enough to coat the back of a spoon (and reaches 166F). The curd will thicken as it cools.
• Sieve the curd to ensure it is silky smooth and transfer it to an airtight container. Keep it in the fridge for up to a week.

Italian Meringue

Note : There’s enough meringue here for 2 cakes.

Ingredients:

• 1/2 cup sugar (100g)
• 1/4 cup water
• 2 large egg whites, at room temperature and preferably from fresh eggs
• 1/2 teaspoon cream of tartar
• Small mint leaves for decoration
• Special Equipment: Piping bags, stand mixer or hand mixer, instant-read or candy thermometer

Instructions:

• In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
• Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
• With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
• Spoon mixture into a large piping bag and pipe as desired to decorate your cake.

Source : https://www.seriouseats.com/basic-italian-meringue-recipe. No alterations.

Chocolate Cream Cheese Frosting

Ingredients:

• 2 tablespoons softened butter
• 2 small packages (3 ounces each) cream cheese, softened
• 1 pound confectioners' sugar
• 2 ounces unsweetened chocolate, melted
• 1 to 2 tablespoons milk
• 1 teaspoon vanilla

Instructions:

• Cream butter and cream cheese.
• gradually add part of the sugar, alternating with chocolate then milk, until well blended and spreading consistency is reached.
• Beat in 1 teaspoon vanilla.
• Frosts 2 9-inch round layers.

Dehydrated Rhubarb Candy Chews

Ingredients:

• 1 Bunch Rhubarb

Instructions:

• Clean the rhubarb stalks. Then chop them in half lengthwise and then in 3cm long sticks
• Place on a dehydrator tray.
• Set dehydrator to 55-60C for 11 hours or so until dried.
• When done, let cool to room temperature gradually then store in an air tight container.

Source: https://www.pinterest.com.au/pin/276971445812942419/

Whiskey Cake

Serves 6

Ingredients:

• 1 Box Deluxe Yellow Cake Mix with pudding in it (Pillsbury, for instance)
• 1 3oz small box of instant vanilla or French vanilla pudding.
• 4 Eggs
• 1/2 Cup Oil
• 1 Cup Milk
• 1/3 Cup Whiskey
• 1 1/2 Cup Chopped Walnuts
• Topping: 1 Cup Butter, 3/4 Cup Sugar, 3/4 Cup Whiskey

Instructions:

• Mix all the CAKE ingredients together except the nuts.
• Mix until smooth and well blended. Add the nuts and stir.
• Pour batter into 3 loaf cake pans greased with butter. Bake at 350 F for 30-40 mins.
• While cake is cooking make topping. Melt butter over low heat. Add sugar and whiskey and stir until sugar is dissolved and mixture just begins to boil. Remove from heat and pour immediately over the cakes. Do not allow topping to continue to boil uncovered; whiskey will evaporate! Pour topping over cakes as soon as they come out of the over. Pour slowly so all the topping does not run immediately to the bottom of the pan.
• Let cake soak in topping for at least 2 hours before removing from the pan. Also, you can just leave it in the pan until you serve them -- that way they can really soak!

Source: Anneliese Germain, 1989