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Category Archives: Dessert

Orange Pistachio Cake

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0E31CC2B-1514-4526-BB02-13F098CBAA18Recently I was at lunch at a friend’s – the energetic Mrs B! She made a beautiful lunch, the piece de resistance of which was a gorgeous orange and pistachio cake, based on a recipe from Philippa Grogran’s and Richard Cornish’s wonderful book Phillippa’s Home Baking. The link to the book is here.

The original recipe is for Lemon Pistachio Cake, but Mrs B made it with oranges. She also served the cake surrounded with orange slices.

Here’s my interpretation of Mrs B’s version of Phillippa’s cake! The photos are of the wonderful cake that Mrs B served.

Ingredients 
40g unsalted pistachios
300g cultured butter – softened (cultured butter is readily available now in supermarkets)
240g caster sugar
4  free-range eggs
A pinch of salt
Seeds scraped from 1 vanilla pod
Finely grated zest of 1 large orange
130g ground pistachios 
90g ground almonds
40g arrowroot flour or cornflour

Syrup topping
Finely grated zest & juice of 1 large orange
50g caster sugar

Orange slices, to serve.

Method

Preheat the oven to 180°C/160°C fan-forced. Line the base of a 20cm round cake tin with baking paper.

Spread out the pistachios on a baking tray and toast in the oven for 8 minutes.  Remove and rub in a clean tea towel to remove the skins, then roughly chop.  Set aside until you make the syrup.  Reduce the oven temperature to 160°C/145°C fan-forced.

Cream the butter and sugar in a large bowl until light and fluffy.  Add the eggs one at a time, beating well between each addition.  Add the salt, vanilla seeds and orange zest and mix well, then gently fold through the ground nuts and flour, a third at a time.

Pour the batter into the tin and bake on the centre shelf of the oven for 1 hour 10 minutes – 1 hour 25 minutes or until golden and a skewer inserted in the centre comes out clean.  Remove from the oven and rest in the tin for 5 minutes before placing a plate over the tin and upturning the cake onto the plate.  Gently peel off the lining paper from the bottom of the cake.  Place another plate on the bottom of the cake and upturn the cake again so it is right-side up.

To make the syrup topping, place the orange juice and sugar in a small saucepan and stir until the sugar has dissolved.  Bring to the boil, then reduce the heat and simmer for 4 minutes or until slightly thickened and syrupy, but fresh and tangy in flavour.  Stir in the chopped pistachios and orange zest, then spoon evenly over the cake while it is still warm.

Peel 3 oranges carefully, making sure you remove all the pith. Slice thinly, and surround the cake, spooning any remaining syrup over the orange slices.

This cake will keep in an airtight container for up to 5 days.

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Fig and Raspberry Frangipane Tart

It’s fig season in Sydney, late summer, and the figs are plentiful and cheap.  I love the look of  green figs, with their lustrous skins and bright pink centres.

I have a confession to make. I think figs look really pretty, but I’m not always convinced that they taste as delicious as they look. I think recipes can be a little bit hit and miss.

The figs in this recipe do work very well. The recipe is tweaked from an Ottolenghi recipe for little fig tartlets. I love the idea of the frangipane in the tartlets, with beautiful baked figs, so I decided I would make one large tart, filled with frangipane, with slices of figs placed on top. I added raspberries as they are superb at the moment. I think the large tart idea worked well, it looked nice and tasted delicious!

Ottolenghi’s original recipe for Fig and Pistachio Frangipane Tartlets is in his beautiful book Sweet, and the link to the recipe is here.

Here is my Fig and Raspberry Frangipane Tart recipe:

Ingredients

For the sweet shortcrust pastry (you will probably only need 3/4 of the pastry)
300g plain flour, plus extra for dusting
90g icing sugar
¼ tsp salt
200g unsalted butter, fridge-cold, cut into cubes
Finely grated zest of 1 lemon
1 large free range egg yolk
20ml water

For the frangipane

125g unsalted butter, at room temperature
125g caster sugar
Finely grated zest of 1 lemon
2 large free range eggs, lightly beaten
35g ground almonds
35g plain flour
⅛ tsp salt
1 tbsp brandy
4 large ripe figs, quartered (choose the best quarters – you will need about 12)
12-15 raspberries

Method

To make the pastry, put the flour, icing sugar and salt into the bowl of a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap loosely in cling wrap and press gently into a flattish disc. The dough will be very soft, so keep it in the fridge for at least an hour.

Pre-heat the oven to 170 degrees C. Brush a tart tin with melted butter and dust with flour. I used a rectangular tart tin but you could use a circular tin (use a medium diameter rather than a big one).

If the dough has been in the fridge for more than a few hours, let it rest at room temperature for up to 30 minutes before rolling. Put the dough between 2 pieces of  cling wrap or baking paper and place onto a large board. Tap all over with a rolling pin to soften slightly, then roll out to a 2-3mm thick rectangle to fit your tin (or circle to fit a circular tin). Gently ease the pastry into the tin, pressing it down to fill the tin, making sure the pastry comes up the sides. Refrigerate the tin for at least an hour.

Place a piece of baking paper over the pastry and fill with a layer of rice or baking beans, and blind-bake for 25-30 minutes, until the pastry is light golden brown around the edges. Remove the paper and rice or beans, then leave the pastry to cool in the tin.

For the frangipane, put the butter, sugar and lemon zest into a food processor. Blitz on a medium speed until well blended and light but not too fluffy, then gradually add the beaten eggs. Don’t worry if the mix curdles a bit at this stage, it will come together again later. Add the ground almonds, flour and salt. Pulse until combined, then add the brandy.

Turn up the oven to 180 degrees C. Using a tablespoon, fill the baked tart shell with the frangipane. Place a quarter-fig cut side up in rows in the tart, and press down gently, so they  slightly embedded in the mixture. Place the raspberries in between the rows. (Arrange the figs and raspberries in whatever way you like for a round tart).

Bake for about 20 minutes, until the frangipane starts to brown at the edges but the middle is still slightly soft. Leave to cool in the tin for 10 minutes, then ease the tart out of the tin and place on a wire rack to cool. Serve at room temperature with a spoonful of thick cream or Greek yoghurt.

Raspberry Meringue Twists

 

Meringues are a lovely gift to make for friends and are so simple to create. I’m fond of all kinds of egg white and sugar concoctions – meringues, pavlova, vacherin and dacquoise. I sometimes make Italian and Swiss meringue, but unless there’s a real need for a more stable structure, French meringue is the easiest option.

I  have always used a recipe from the Australian culinary legend Margaret Fulton, but this time I thought I would try a recipe from another culinary legend from another hemisphere, Mary Berry.

It’s always interesting to try a slightly different approach to our usual recipes, and this recipe I found very successful! The link to Mary’ s original recipe is here.

I wanted my meringues colourful and pretty to look at, so I used rose pink food colouring to create swirls of colour.  I scattered some freeze dried raspberry powder over the meringue before baking. With hindsight (which is a wonderful thing), cooking the raspberry powder made it too dark. I think next time I would scatter the powder over the cooked meringues to maintain the vivid raspberry colour.

I’ve called the meringues raspberry twists because of the raspberry pink twists of colour.

Ingredients

3 egg whites

175g  caster sugar

A few drops of pink food colouring

A teaspoon or two of freeze dried raspberry powder

Method

Preheat the oven to 120 degrees C  fan-forced. Line a large baking sheet or two smaller ones with baking paper.

Put the egg whites into the bowl of an electric mixer. I always use my KitchenAid for meringues.

Whisk on high speed until white and fluffy, like a cloud. Still whisking on maximum speed, gradually add the sugar, a teaspoon at a time, until incorporated and the meringue is stiff and shiny and stands upright on the whisk.

Take a piping bag and attach a large plain nozzle or star tipped nozzle, and using a paint brush or pastry brush,  paint stripes of pink food colour inside the bag.

Using the piping bag, pipe the meringue mixture into different sized meringues – some quite large, others smaller, onto the baking sheet. It’s up to you what size you want!

Scatter some freeze dried raspberry powder randomly and artfully over the meringues before baking.

Place in the preheated oven and bake for one hour.  Turn off the oven, and leave the meringues in the oven for at least a further 1/2 hour or until dry – longer is better.

Once cool, remove from the baking paper and put on a wire rack until completely cold.

Little Ginger Caramel Cheesecakes

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31CFED5D-F980-41F1-9953-28FE10746308Cheesecake! A big favourite, but an indulgence I enjoy in moderation, as it’s SO moreish I can eat too much…

So mini cheesecakes are the perfect sweet treat to end a meal or a as little pick me-up at afternoon tea time.

The recipe is my go-to recipe for baked cheesecake, blogged here many times. I substituted mascarpone for cream cheese, for no other reason than I had some in the fridge and thought it would go well in cheesecake!

I added crystallized ginger to my little cheesecakes as well as ginger caramel, but plain caramel would be fine too.

To serve, I put some chunks of fresh pineapple on the top of each little cheesecake. This complemented the ginger flavour beautifully!

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Mascarpone Filling
500g mascarpone
2/3 cup sugar
1 tbls ginger or plain caramel or dulche de leche (jar or tin is fine, don’t bother making it)
1 teaspoon vanilla
4 free-range eggs
6 pieces crystallized ginger (a small handful), chopped finely  + extra for decorating

Pineapple chunks to decorate

Method

Preheat the oven to 180 degrees C or 170 degrees fan-forced.

Butter individual molds with a removable base, see photo. If you don’t have these molds, you could use ordinary muffin or cupcake  molds. You would just need to be careful easing them out of the molds.

I filled 8 of my removable bottom molds. You would fill at least 8 or even 10 ordinary muffin molds.

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in the biscuit crumbs.

Press firmly into greased molds, covering the bases with a good layer of biscuit crumb.

Put mascarpone, sugar and caramel in the food processor and mix well. Add eggs one at a time, whizzing after each addition.  Stir in the crystallized ginger pieces.

Pour mixture into the individual molds on top of the biscuit crumb bases.  Fill each mold to about 3/4 full.  Place in the oven and bake for about 20-25 minutes until the cheesecake is just set. Remove from oven and leave to cool completely.

Carefully remove each cheesecake from its mold. Store in refrigerator for at least 6 hours or overnight to completely firm up.

Serve cold, with chunks of pineapple on top of each cheesecake, and extra slivers of crystallized ginger. You could drizzle a little warmed caramel over the top too, for a truly caramel experience!

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Strawberry and Watermelon Cake Reprise

 

Sydneysiders love this cake – the most Instagrammed cake in the world! It’s the famous Strawberry and WatermelonCake from the creative people at Black Star Pastry.

Below is the Black Star original.

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I blogged a beautiful version of the cake made by Doctor Rosemary a year or two back – see here for the post.

This week Doctor R was hosting a celebration for a visit from her ex pat family and a special new arrival! We were lucky enough to sample her 2018 take on The Cake. Same recipe –  with lots of luscious fruit, rose petals and pistachios for decoration.

It was outstanding! Doctor R’s version was fragrant, with different textures, and altogether more delicious than its famous predecessor.

This is the recipe, as written up in Australian Gourmet Traveller.

Ingredients
250 g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
40 g almond meal
500 g strawberries, halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals

Almond dacquoise
150 g almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 free-range egg whites
135 gm caster sugar

Rose-scented cream
300 ml thickened cream
30 g caster sugar
2 tbsp rosewater

Method

For almond dacquoise, preheat oven to 200 degrees C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk egg whites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

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Summer Fruits Celebration Cheesecake

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230B2880-DC61-4C1A-9967-B46A8C4CFF36It’s Australia Day 2018. On a hot and humid Friday, I’m off to Palm Beach for a lunch with my friends the Architect and the Delegator.

Australia day is the last of the summer holidays: 26 January, a day for family and friends to have a barbecue or go to the beach.

There is much discussion in our country at the moment about the timing and relevance of this day.  Whatever one’s views, it was lovely to catch up with old and dear friends in the beautiful  environs of the northern beaches.

The Delegator requested I make a desert!  So thought I’d make a cheesecake which celebrated the wonderful summer fruits which are so plentiful in our markets.

The cheesecake is my go-to recipe from a 1960s family recipe, blogged here before. So here is the cheesecake with its “celebration of summer fruits” theme. I made a passionfruit curd as a topping, then scattered summer fruits, crystallised ginger and some white chocolate over the cake.

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Passionfruit curd
4 tbls sugar
Juice of 2 lemons
Pulp of 3 passionfruit
2 free-range egg yolks
2 tbls butter

Summer fruits – pawpaw, passionfruit, raspberries, strawberries, blueberries

Crystallised ginger

White chocolate

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin* bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

For the passionfruit curd,  place all the ingredients into a saucepan over a medium heat. Stir with a wooden spoon, making sure all the ingredients are amalgamated and the sugar is completely dissolved. Continue to stir until the mixture thickens and coats the back of a spoon. Put aside to cool.

To assemble the cheesecake, spoon the cooled passionfruit could over the cheesecake. Scatter the fruit haphazardly or with a design. Slice the crystallised ginger, and scatter this over the cake too. Finish by shaving some white chocolate over the whole cake.

I don’t think the cheesecake needs more adornment, but you could serve it with a little cream or some Greek yoghurt.

 

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Nigella’s Italian Christmas Pudding Cake

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This is a fabulous cake I made as part of the recent Christmas and New Year festivities. It’s a relatively simple cake to make, as there’s no baking required rather an assembly of different luscious elements.

It’s a kind of “tiramisu meets trifle”! Layers of liqueur soaked panettone are interspersed with a mascarpone/ cream/egg/sugar/liqueur mixture with glacé fruit, chocolate and pistachios added.

I made a couple of alterations to the original recipe. I soaked the panettone in Cointreau as the specified Tuaca liqueur is hard to obtain.  As I was unable to source marrons glacés (candied chestnuts), I used glacé ginger instead.

The other recipe alteration was entirely accidental – the recipe asks for Marsala to flavour the mascarpone mixture. I inadvertently grabbed a bottle of coffee liqueur and used this instead. A happy accident as it turned out as the cake now had a real tiramisu flavour!

The link to Nigella’s recipe is here for the original version.

A couple of points. I think finely chopped chocolate is preferable to chocolate chips as these are a little too crunchy in the cake. The other thing to take note of, is not to overbeat the mixture when you add the mascarpone as mascarpone can easily curdle as I found out to my cost!

Here is the recipe as I made it.

Ingredients

625 grams panettone (approximately)
6 tablespoons Cointreau or other orange liqueur
2 large free-range eggs at room temperature
75 gms caster sugar
500 gms mascarpone cheese
250 mls cream
125 mls coffee liqueur
75 gms glacé ginger
125 gms chocolate chips or finely chopped chocolate
100 gms pistachios chopped
Pomegranate seeds from half a pomegranate

Method

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 22cm springform cake tin. Tear off pieces to fit so that there are no gaps.

Drizzle 2 tablespoons of  the orange liqueur over the panettone.

Whisk the eggs and sugar until very frothy and increased in volume and lightness.

Slowly whisk in the mascarpone and double cream, then gradually whisk in the coffee liqueur and whisk until the mixture is thick and spreadable. If you stop every so often you can gauge how thick the mixture is and whether you are in danger of overbeating.

Remove 250ml or a cup of the mixture to a bowl, cover and put in the fridge, for the top layer of the cake.

Chop the glacé ginger into small pieces and then add to the rest of the mascarpone cream mixture.  Then add 100gms of the chocolate chips and 75gms of the chopped pistachios, and fold both into the mixture.

Spoon half of the mixture on top of the panettone layer in the cake tin. Put another third of the panettone slices over the cream filling, again making sure there are no gaps. Sprinkle with another 2 tablespoons of liqueur.

Spoon the other half of the cream mixture onto to the panettone. Top with the final layer of panettone, leaving no gaps and sprinkle over the last 2 tablespoons of liqueur.

Cover the cake tightly with clingfilm, pressing down on the top a little, and put in the fridge for at least overnight.

To serve, take the cake out of the fridge, unmould it and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Definitely don’t try to lift the cake off the base, as the cake is too soft and moist to remove.

Scatter the top of the cake with the remaining chocolate chips and chopped pistachios and the pomegranate seeds. The cake will look a little rustic around the sides but this is part of its charm!

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