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Category Archives: Sweet Food

Blueberry Oat Cakes

These oat cakes are a cross between cakes, biscuits and scones. They are quite dense, with ground rolled oats and blueberries.

I developed the recipe because I am currently reading “The Violet Bakery Cookbook” by the wonderful Claire Ptak. As well as being a great baker in London, she made the famous wedding cake for Harry and Meghan in 2018. She has several rather rustic scones recipes, often with wholemeal or spelt flour, often featuring fruit, in her book. She is so imaginative in her recipes and I love her presentation too!

The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.

Here’s my recipe. This makes 12 smallish oat cakes. You could double the quantities for larger, more substantial oat cakes.

Ingredients
100g rolled oats
150g plain flour
3/4 tsp bicarbonate of soda
1/2 baking powder
1/2 tsp salt
50g raw sugar or brown sugar
Zest of half an orange
125g cold unsalted butter cut into 1 cm chunks
150g creme fraiche
125g frozen blueberries

Method
Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.

Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.

Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.

Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.

Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.

Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat cakes are cool before serving.

Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.

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Jamie’s Cherry Cheesecake Semifreddo for Christmas

Here’s another recipe from the archives for a Christmas dessert. It’s a lovely Jamie Oliver ice cream bombe from 2013.
This cherry cheesecake semifreddo bombe is pretty spectacular when frozen in a domed bowl and then turned out. And a cold alternative to a traditional hot Christmas pudding or perhaps serve both  – that’s what I usually do!
I remember finding this dessert from a magazine of Christmas recipes produced by Woolworths, our Australian supermarket for whom Jamie is the signature chef, so the recipe was created as a seasonal dessert for Australia.
Jamie has combined three great ideas – cherries, luscious cheesecake and semifreddo for all who love ice cream.
It’s an easy recipe but you need to be prepared for a quite a few steps, and of course freezing time overnight.
I made these changes to the original recipe:
I used frozen pitted cherries rather than fresh (simply to save time pitting the fresh cherries).
I used ginger nut biscuits for the biscuit crunch component instead of digestive biscuits. This really worked as the biscuit crunch had a great festive ginger flavour!

Ingredients

150g digestive biscuits (I used ginger nuts)
75g unsalted butter
250g fresh cherries (I used frozen pitted cherries)
250g golden caster sugar
1 lemon
4 large free-range eggs
250ml double cream
250g cream cheese
50g dark chocolate
A large handful of cherries or mixed fresh berries

Method

Preheat the oven to 180 degrees C. Blitz the biscuits in a food processor until fine. Melt the butter in a small pan over a low heat and stir in the blitzed biscuits and a good pinch of sea salt.
Empty the mixture into a small baking dish (roughly 15 x 20 cm), pat down and bake in the oven for 10 to 15 minutes until golden and firm. Leave to cool.
Meanwhile, halve and de-stone the cherries and place in a small pan with 200g of the caster sugar. (Or use frozen cherries). Finely grate in the lemon zest and squeeze in the juice of half and place over a medium-low heat.
Gently bring to the boil, then reduce the heat to low and simmer for 6-8 minutes, or until softened and syrupy. Leave to cool completely, then blitz two-thirds of the mixture into a purée in a blender.
When you are ready to assemble the semifreddo, separate the eggs into two large mixing bowls and pour the double cream into a third bowl. Whisk the cream to soft peaks and beat in the cream cheese.
Whisk the egg yolks with the remaining caster sugar until creamy and pale and doubled in volume.
Whisk the egg whites with a pinch of sea salt until stiff peaks form.
Gently fold the whites into the yolks, using a large metal spoon to keep the mixture as light as possible.
Beat a large spoonful of the egg mixture into the cream cheese mixture to loosen it, then carefully fold through the remaining.
Marble in half the puréed cherries and crumble in most of the biscuit mixture in large and small pieces, then fold through most of the whole cooked cherries. Spoon the semifreddo into a 1.5 litre ceramic bowl, then crumble over the remaining biscuit and ripple through most of the remaining purée. Put the dish into the freezer for at least 6 hours.
When you are ready to serve, dip the bowl 2/3 of the way into a large bowl or pan of just-boiled water, being careful not to submerge completely. Hold until you start to see the semifreddo loosen from the sides of the bowl. Place an upside down cake stand or plate on top of the bowl, and quickly turn over, holding one hand on the bowl and one hand on the cake stand.
The semifreddo should come out in a beautiful dome. Serve garnished with the remaining puree, cooked cherries, shavings of dark chocolate and a handful of fresh cherries or mixed berries.

 

 

Christmas Pudding Cake

I made this cake/pudding last Christmas, a fabulous Nigella recipe, for one of those celebration meals sometime after the big day and before New Year. I’m posting again for anyone who is looking for a relatively simple cake to make for Christmas or Boxing Day. There’s no baking required, more 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!

Blueberry and Raspberry Mini Cakes

I’m still working on mini cake recipes, little cakes which are full of flavour and fruit, not too big, not too small. Ottolenghi has lots of recipes in his fabulous book Sweet, for little cakes he calls tea cakes, perfect served with a cup of tea! These have inspired me to keep on developing my mini cake recipes.

One of the issues I have experienced with my little cakes is the problem of cakes sticking and coming out in pieces.  I have lots of fancy molds, and I am slowly working out which molds are the best for turning out perfect cakes and also, the best way to prepare the molds beforehand.

So, I have come to the conclusion that mini bundt molds are tricky to turn out, so I am avoiding them for the moment. I also picked up some advice somewhere, I think from Ottolenghi, or maybe from Nigella, that buttering the molds and flouring them, freezing for half an hour then buttering again, gives you a pretty good chance of the cakes coming out whole.

Here are two recipes, both based on the same basic cake mixture, one for blueberry, lemon and almond cakes, and one for raspberry and almond cakes.

Blueberry, Lemon and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

125g fresh blueberries

Lemon Icing

2 tbsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing

3 blueberries for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds. I used popover molds, but muffin molds would be fine. You will get 6 cakes from the popover molds, probably 8 from the muffin molds.

Put all the ingredients except the milk  and the blueberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Carefully fold the blueberries into the mixture with a spoon.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 3 blueberries on the top of each cake for decoration.

Raspberry and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

3 raspberries for each cake mold

Lemon Icing

1 tbsp lemon juice

2 or 3 pureed raspberries

Enough sifted icing sugar to make a thick but spreadable icing

1 raspberry for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds as for blueberry cakes.

Put all the ingredients except the milk  and the raspberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold. Carefully pop 3 raspberries into each cake mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice and pureed raspberries with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 1 raspberry on the top of each cake for decoration.

 

 

 

 

 

 

 

Buttermilk Pancakes for Breakfast!

When I first started this blog in 2013, I was keen to post lots of different culinary experiences as well as my own cooking efforts. So writing up a great meal is obligatory!

We had a memorable breakfast back then, cooked in the beautiful Hunter Valley, one of the best wine districts in NSW, if not in Australia, on a weekend retreat.

The brekkie was cooked by “the doctors”, two of my oldest and dearest friends. They cooked Bill Granger’s buttermilk pancakes and French toast, and the link to that post is here.

Here we are in 2018 and the doctors have done it again, cooking Bill’s buttermilk pancakes for breakfast, this time in Terrigal, a beachside locality on the central coast of NSW. The doctors have wisely decided to make Terrigal their other home, and we were lucky enough to have a relaxing weekend at their new abode.

Doctor B served the pancakes with fresh fruit, mango yoghurt and lashings of maple syrup.  I probably shouldn’t have, but I just needed to add a spoonful of Nutella…

Ingredients
250g plain flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 free-range eggs, lightly beaten
750 ml buttermilk
75g unsalted butter, melted
Unsalted butter, extra, for greasing the pan

Method
Stir the flour, baking powder, salt and sugar together in a bowl.
Add the eggs, buttermilk and melted butter and whisk to combine.
Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
For each pancake, ladle 1/3 cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
Turn the pancakes over and cook for another minute.
Transfer to a plate and keep warm while cooking the rest of the pancakes.

Halloween Blueberry Yoghurt Cakes

It’s coming up for Halloween in week or so, and these rather lurid blue gems are the perfect thing for hungry Trick or Treaters! They’re not the prettiest cakes in the world,  but they’re yummy, crammed full of blueberries and iced with a lemon glaze. And their “blue blood” dripping dripping down the sides is sure to be a winner!

A word of warning: they’re very moist, so grease your molds really well, or maybe use paper cases. A couple of my bottoms stuck to the molds, because the mixture was so moist.

Ingredients

2 free-range eggs
140g raw sugar
75ml vegetable oil
50g fresh blueberries + extra fo decorating
100g Greek yoghurt
150g plain flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla paste
100g frozen blueberries

Icing
Juice of a lemon
1 1/2 cups icing sugar
Blue food colouring

Method

Preheat the oven to 170 degrees C. Grease a 6 cup large muffin mould, or use a normal muffin mould and you will get 6-8 smaller cakes. Remember to grease very well or use paper cases.

Put the eggs into the bowl of an electric mixer and whisk until the eggs are frothy. Add the sugar and whisk until the sugar has dissolved and the mixture has increased in volume. Add the the oil and the fresh blueberries and continue whisking. You actually want the fresh blueberries to break up a bit to give some “blue” colour to the mixture. Add the yoghurt and whisk until incorporated. The mixture will be quite liquid.

Add the flour, baking powder, salt and vanilla paste. Gently incorporate into the mixture. Fold in the frozen blueberries.

Spoon the mixture into the muffin holes, filling to about three quarters way up.

Bake in the oven for about 25 minutes, but the cakes may cook more quickly. Check the cakes at 15 minutes and then at 5 minutes intervals, using a skewer to test for “doneness”.

Cool for 5 minutes before very carefully turning out the cakes.

To make the icing, add enough of the juice of a lemon to the icing sugar to make a droppable icing. Spoon out half of the lemon icing and add blue food colour to the half mixture drop by drop until you have the right shade of blue.

Ice the cakes with the both the plain icing and blue icing in whatever artistic or crazy way you like! But make sure the icing drips to suit the Halloween theme! Finally add a blueberry on top of each cake.




 

Blood Orange Upside Down Cakes

IMG_7705 IMG_7697It’s the last couple of weeks for blood oranges in Sydney. Nothing beats the flavour and colour of blood oranges – I await the arrival of these ruby red gems eagerly each year and try to include them in lots of delicious recipes. I made these mini cakes a year ago, and, looking over blood orange recipes, thought I would repost this one again, just in time for the last of the fruit.

These are some more blood orange treats I have posted and are definitely worth a try.

Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

Blood Orange Friands

Blood Orange Upside Down Cake

Little Strawberry and Blood Orange Cakes

Here’s the recipe for these “mini” blood orange cakes.

Ingredients 

Candied orange slices

2 blood oranges

200g caster sugar

Cakes

2 blood oranges

200g  caster sugar

125g very soft butter

2 free range eggs

½ tsp vanilla essence

125g plain flour

75g ground almonds

1 tsp baking powder

Method

For the candied orange slices, finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.

Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Preheat oven to 170 degrees C.

I use a set of mini cake tins which have removeable bottoms for these upside cakes, see the photo.

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You could also use mini springform tins, but you will end up with small cakes rather than mini cakes. If you don’t have a tin/s with removeable bottoms, you could use an ordinary muffin tin, but turning out the mini cakes will be tricky, as you need to keep the candied orange slices intact.

Grease whatever tins you are using well, and line the bases with circles of baking paper.

Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture. Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled!

Add the eggs and vanilla and blitz again, the mixture will still look very curdled! Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Place the candied orange slices on the paper bases in the tin/s, one should be enough unless you are using a larger tin. Be as artistic as possible, remembering, as these are upside down cakes, that the bottoms become the top! Place the batter over the top of the slices.

Bake for 20- 25 minutes or until a skewer inserted in the centre of the cakes comes out clean. As these cakes are small, they may need a little less cooking, but they are also quite moist, so may need the allotted time. My advice is check after 15 minutes and keep checking thereafter. If you are using small springform pans you will need a little longer.

Remove from the oven once cooked and cool the tin/s on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the tin/s. Even more carefully, take off the bases and peel away the baking paper.

Brush the mini cakes with the blood orange syrup and serve. IMG_7726

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