Advertisements
RSS Feed

Tag Archives: berries

Strawberry Scone Cake

32A37B1F-B4C0-4BB7-908A-BAD106BCE011

B6553F39-24C9-41D7-B76E-803D62B127B3

This is a scone recipe that’s pretty well known, using lemonade and cream.

I’m not completely convinced that this combination is better than sugar and butter. Anyway, I gave this recipe a go. It’s from The Australian Women’s Weekly Love to Bake. They call it “Strawberry Bliss Scones”, but I think it’s more of a scone cake. It’s filled with fresh strawberries and white chocolate.

Here’s the recipe with a few tweaks. I took the oven temperature down to 200 degrees C from the recommended 220 degrees C which I thought was too hot.

Ingredients

525g self-raising flour
150g white chocolate, cut into 5mm pieces
250m chilled lemonade
1 cup cream
150g strawberries, cut into 5mm pieces
1 tbls icing sugar

Method

Preheat oven to 200 degrees C. Line 2 trays with baking paper.

Sift flour into a large bowl and mix in chocolate. Combine lemonade and cream in a jug and pour  over the flour mixture.

Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries and continue to combine until the mixture comes together forming a dough. Be careful not to over work or the dough will be tough.

Divide dough in half. Shape one half into an 18cm round on 1 tray with floured hands. Mark the round into 4 wedges, using the back of a floured knife. Repeat with the remaining dough and tray.

Bake scone cakes for 25 minutes, swapping trays on shelves halfway through cooking time, or until tops are golden brown.

Dust scones with sifted icing sugar. Serve in wedges as is or with more cream!

DD5B9334-EDC9-45B4-A604-E7E27E6C62E9

 

Advertisements

Berry Cheesecake Trifle

img_4832

Berry Cheesecake Trifle was my in between Christmas and New year pudding for a family and friends lunchtime gathering. Technically it was still Christmas – the 29 December – if you do the Twelve Days of Christmas thing. The day was super hot – 38 degrees C! Luckily most of the fare was cold, and this cheesecake trifle, while quite filling, was refreshing with its large quantities of cool and fragrant berries.

The recipe is adapted from a recipe created by Queen Vanilla products and Dr Oetker products. I liked the idea of the cheesecake filling instead of custard and cream. The recipe also created some green chocolate bark, which I thought pretty festive too.

Ingredients

Cake and berries:

4 x 250g  punnets berries (strawberries, raspberries, blueberries, or any others you fancy). Frozen berries are fine too, I used a mixture of both.

A good slosh of an orange liqueur (Cointreau, Grand Marnier)

A little caster sugar to taste if the berries are too sharp in flavour

2 sponge cake layers (bought is fine here as it’s only going to be dowsed in liqueur and berry juice)

Cheesecake filling:

280g cream cheese

90g unsalted butter

2 2/3 cups icing sugar

1 tsp vanilla bean paste

450 mls cream

Green chocolate bark:

150g original Oreos roughly blitzed in the food processor – you should have some bigger bits and some crumbs

300g white chocolate

A few drops green food colouring

Method

Combine all the berries in bowl, leaving a good handful for decorating the top of the trifle. You should cut the strawberries in halves unless they are tiny. Splosh on some orange liqueur, and add a little caster sugar to taste if the berries need sweetening. Leave for a few hours to allow the berries to release their juices.

Cut up the sponge into squares about 5 cms 0r 2 inches. It really doesn’t matter too much – they just need to be able to fit into your trifle bowl. You will also need to cut some odd shapes to fill in the gaps. Make a layer of sponge on the bottom of the bowl.  Add a decent layer of berries, making sure you spoon some of the liquid over the cake so that it turns red.

To make the cheesecake filling, beat cream cheese and butter with an electric mixer until smooth and creamy. Add icing sugar gradually, beating till the mixture is well combined. Add the vanilla bean paste. Whip the cream in separate bowl until just thickened, then fold into the cheesecake mixture.

Add layer of cheesecake mixture to the berries layer in the trifle bowl.

Repeat the layering –  sponge, berries and juices and cheesecake mixture, ending with a berry layer. The number of layers you get will depend on the size of your bowl and your generosity in layering. As you can see from the photo I got 3 layers of sponge and berries and 2 of cheesecake mixture.  You should leave enough of the cheesecake mixture to decorate the top (3 tablespoons or so should do it). Refrigerate until ready to finish the decorations and serve.

fullsizerender3

To make green chocolate bark, heat the white chocolate in small pieces in a microwave safe bowl on medium power in 30 second intervals, stirring in between each interval, until the chocolate is completely melted. Add the green food colouring and chopped Oreos. Spread the mixture onto a baking tray lined with baking paper.  Refrigerate until set.

To finish the trifle, pile the remaining cheesecake mixture on the top of the trifle. Scatter the left over berries on the top of the “snowy” mixture. I used only fresh raspberries for the top, as they looked the most elegant.  Break up the green chocolate bark and place as artistically – or in my case rustically – as you please. You don’t need to use all the bark – the recipe makes quite a large quantity. On the other hand if there are small children around they will love the white (now green) chocolate and you could use the whole lot on the pudding!

img_4829

 

 

Save

Save

Berry Meringue Cake for Christmas

IMG_9177

I made this cake last year for my friend Ruth’s birthday. I’m re-blogging it here as Christmas approaches as it would make a colourful festive offering.

I  think it would be lovely to have at Christmas time – maybe on Boxing Day if not on the big day itself.  It has echoes of a Christmas trifle – fresh berries, sponge and cream.  The meringue gives another texture to the creation.

Each layer is easy to make, and the whole cake can be assembled on the day you bake it. But it does take a little more time than (my) average throw-all-the-ingredients-in-the-food-processor cake!

To make it, you construct layers of meringue and sponge cake with layers of berry mousse, rasbberry jam, more berries and cream. The mousse really softens the meringue layers and make the sponge cake almost dissolve.

You will need: meringue layers, sponge cake layers, berry mousse, raspberry jam, whipped cream and fresh berries.

Berry Mousse – I used raspberries, blackberries and a few cherries. I’ve made it before with blueberries and strawberries in the mix too.

Ingredients
400g mixed frozen berries
125g caster sugar
300ml cream
1 sheet gelatine
Method
Soften gelatine in a bowl of water for 5 minutes. Place frozen berries in a saucepan with the caster sugar. Cook over a low heat until the sugar dissolves and the berries begin to break down. Remove from heat.
Squeeze excess water from the gelatine and add to the berry/sugar mixture in the saucepan. Stir gently to dissolve the gelatine. Set aside to cool. Whip the cream to soft peaks in an electric mixer. At this stage you can strain the berry mixture if you want a pure mousse, or you can leave the broken down berries in the mixture if you want a more fruity mousse.
Fold the berry mixture carefully into the whipped cream. Chill in the refrigerator for at least an hour until the mousse has thickened but not set completely.
Meringue Layers

Ingredients
4 egg whites
1 cup caster sugar
a few drops of vanilla essence
1/4 tsp balsamic vinegar

Method
Preheat oven to 120 degrees C. Roughly mark out rectangles the same size as the sponge cake tins on baking paper (about 23cm x 33 cm). Turn over the pieces of baking paper – you can see the rectangle markings – and place them on each of 2 baking trays.
Beat egg whites with an electric mixer until stiff. Gradually beat in sugar, continue beating until very stiff. Stir in vanilla and vinegar.
Spoon meringue onto paper rectangles, smoothing out tops so there no obvious peaks.
Place baking trays in centre of oven. Cook for 10 minutes to set the meringue, then turn down oven to 100 degrees C.
Bake for 1 1/2 – 2 hours, until the meringue is dry, but not brown.
Turn oven off, leave in oven with door ajar until meringue is cool. When meringues are completely cool, carefully remove from baking paper.

Sponge Cakes
Ingredients
50g cornflour
50g plain flour
50g self-raising flour
4 x 60g free range eggs, at room temperature
150g caster sugar
Method
Preheat oven to 180 degrees C. Grease 2 rectangular cake tins or Swiss roll tins (I used a regular cake tin and a Swiss roll tin, both 23cm x 33 cm) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.
Divide mixture between prepared tins. Gently level the batter with a spatula. Bake for 15-20 minutes or until cakes have shrunk away from the sides slightly and spring back
when gently touched.
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
To assemble the cake:

Mix a couple of tablespoons of raspberry jam with a teaspoon of water and heat for 30 seconds in the microwave. Brush the jam mixture liberally over both sponge cakes.

Place one of the meringue layers on a serving platter. Spread the meringue with 1/3 mousse. Scatter a few sliced fresh berries over the mousse. Place one of the sponge layers on top of the mousse. Spoon another 1/3 of the mousse onto the cake. Dab a little whipped cream – a couple of tablespoons – onto the mousse. Scatter a few more sliced berries over the mousse and cream. Repeat with the other sponge cake layer, the remaining 1/3 mousse, a little whipped cream and more sliced berries. Place the other meringue layer on top.

Chill in the fridge for a few hours to firm the cake. Decorate with whipped cream and fresh berries in whatever way takes your fancy.

The cake cuts well once it’s chilled. Everything softens up. It keeps well in the fridge, and like trifle, the flavour improves as everything blends together with time!

IMG_9182 Read the rest of this entry

Raspberry Cupcakes

IMG_5103

I made these colourful and flavourful bright pink raspberry cupcakes a while back when I was experimenting with colour in cakes. I’m posting again, as it’s such a simple and eye-catching recipe. The cake mixture has frozen raspberries in it and a drop or two of red food colouring.

The buttercream icing has raspberry fondant creme mixed through, plus a touch more red food colouring.  Fondant creme or paste is available at specialty kitchen shops. I get mine from The Essential Ingredient in Sydney. If you can’t get the fondant creme, just leave it out – red food colouring will easily give you the colour you need.

I decorated with a few crystallized rose petals – fresh petals would be pretty too!

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

Handful of frozen raspberries

Raspberry Buttercream Icing

50g butter, softened

250g icing sugar, sifted

1 tsp lemon juice

1 tblsp raspberry fondant creme

A drop of red food colouring

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.

Put all the ingredients except the milk and raspberries in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Carefully fold in the raspberries.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice with the raspberry buttercream icing.

Raspberry Buttercream Icing

In a separate bowl, cream together the butter and icing sugar until combined, then add the lemon juice, raspberry fondant creme and a drop of red food colouring, beating continuously.

IMG_5028

Save

Save

Save

Save

Double Chocolate Tart

IMG_0789

I call this Double Chocolate Tart as it has a rich dark biscuit pastry chocolate shell, filled with  – wait for it – dark and milk chocolate! So maybe it’s a triple chocolate tart?

This was our dessert for Easter Sunday lunch, on March 27. It’s rich, dense, bitter sweet and a little goes a long way.

I served the tart with strawberries, some of them chocolate dipped, and fresh figs, which in Sydney in our warm and sunny Autumn, are ripe and plentiful. And whipped cream, just to cut through the “chocolateyness”.

IMG_0796

 

Ingredients

For the pastry:

175g unsalted butter
75g icing sugar
2  free-range egg yolks
200g plain flour
50g dutch cocoa

For the filling:

150g milk chocolate
150g dark chocolate
400ml cream
2 free range eggs +1 egg yolk lightly beaten

To decorate:

Strawberries, dark chocolate, fresh figs, or any other fresh fruit of your choosing. Orange segments would be lovely!

Method

I make this pastry recipe in the food processor, but you could do it in an electric mixer or by hand. I use the food processor because it’s easy.

Preheat the oven to 180 degrees C.

Cream the butter and icing sugar together in a food processor. Add the eggs and yolk and mix thoroughly. Sift the flour and cocoa. Have 25ml of cold water ready. Add a little of the water and all of the flour/cocoa mix and pulse using the processor, stopping every now and then to scrape down the sides of the bowl. Add as much of the water as you need so that the pastry comes together into a ball. Remove from the processor, wrap in cling wrap and chill for 30 minutes.

Roll out the pastry on a surface dusted with flour  until about 5mm thick. This pastry is quite soft and delicate, be gentle, and you may need a little extra flour for rolling out. Line a 18cm or 20cm loose-bottomed tin with a circle of baking paper. The smaller tin gives you a slightly higher filling, the bigger a flatter tart.

Carefully line the tin with the pastry. Have a bit of overhang of pastry at the top – you can trim this after baking. Chill for 30 minutes. Line the pastry case with more baking paper and baking beans or rice and bake for 15 minutes. Remove the paper and the beans and return the pastry case to the oven for 5 minutes until golden. Leave to cool in the tin, then trim any pastry edges.

To make the filling, place both kinds of chocolate in a large heatproof bowl. Put the cream in a saucepan on the stovetop and gently bring to a simmer. Immediately pour the hot cream over the chocolate. Leave for a few minutes while the chocolate melts, then stir to make sure the chocolate and cream is combined.  Stir through the lightly beaten eggs, then pour the mixture into the tart shell.

Put into the oven, turn the temperature down to 140 degrees C. Bake for 1 hour or until the filling is just set and wobbles in the middle if you gently move the tin. The shallower the filling, the less time the tart will take. As with so much cooking, your cook’s judgment is needed here to know when the filling is just right!

Remove from the oven and let cool in the tin. Place in the fridge and chill for at least an hour. I made the chocolate tart the day before and chilled overnight. Bring the tart to room temperature before serving.

Serve with any fresh fruit you fancy. I dipped some strawberries in melted chocolate, and scattered these with fresh strawberries and fig quarters on the the top of the cake. A dollop of whipped cream looked good too.

IMG_0799

 

 

Jamie Oliver’s Cherry Cheesecake Semifreddo

 

 

 

IMG_8479

IMG_9554

I found this recipe just before Christmas and it seemed the perfect solution to finding a new yummy dessert for Christmas lunch. I already had a sensational Christmas pudding – more of that in another post – and I was looking for something cold and sweet and a bit different.

Jamie has combined three great ideas – cherries because they’re seasonal for us in Australia, cheesecake which is always a winner and semifreddo for all us ice cream lovers!

It’s an easy recipe but you need to be prepared for a quite a few steps. It took me an hour or so on Christmas Eve, then freezing time overnight. It was ready to go for lunch on Christmas Day. 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.

 

IMG_9593

Jamie Oliver’s Granola Dust and Breakfast Trifle

IMG_8905

IMG_8900

Granola Dust is from Jamie Oliver’s Everyday Super Food. It’s basically a granola mix blitzed in the food processor until the mix becomes pulverized. Great for serving with fresh fruit, or just sprinkling over muesli to add another texture.

I love adding Granola Dust to muffins as I did in my last post, Blueberry Granola Dust Muffins. They taste quite nutty, and healthy!

In the photo above, I made a breakfast trifle by layering mixed berries, Greek yoghurt and Granola Dust with a drizzle of honey, in a jar. You could do the same thing in a bowl.

These quantities for Granola Dust are what Jamie specifies in his book. I thought that sounded rather a lot, so I made a quarter of the mix – this gave me half a large jar’s worth of Granola Dust.

IMG_8515

Ingredients

1kg porridge oats

250g unsalted mixed nuts such as walnuts, Brazil nuts, hazelnuts, pecans, pistachios, cashews

100g mixed seeds such as chia, poppy,sunflower, sesame, linseed, pumpkin

250g mixed dried fruit such as blueberries, cranberries, sour cherries mango, apricots, figs, sultanas

3 tablespoons quality cocoa powder

1 tablespoon freshly ground coffee

1 orange

Method

Preheat the oven to 180 degrees C.  Place the oats, nuts and seeds in a large baking tray. Toss together and roast for 15 minutes, stirring halfway.

Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then in batches, blitz in the food processor till the mixture forms a rough powder or dust.

Transfer to a large glass jar (or jars) to store.

IMG_8543

IMG_8915

%d bloggers like this: