Blood Orange & Poppy Seed Cupcakes

My love affair with Blood Oranges is still going quite strong.
I had a bag of 6 which had made it's way to the bottom of my fridge after I bought them many weeks ago and I thought it was about time I made something gorgeous with them.

And what gorgeous cupcakes these are! don't you think?



Now, down to the details. These little morsels consist of an orange and poppy seed cupcake, filled with blood orange curd and topped with mounds of luscious white chocolate swiss meringue buttercream and finished off with a candied slice of blood orange - AH-MAY-ZING!



I must say I am pretty proud of this little concoction as they look gorgeous and taste even better (if I do say so myself).



Orange & Poppy Seed Cupcakes
1/2 cup (113g) unsalted butter, room temperature
2/3 cup (130g) caster sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 blood orange (use regular orange if you prefer)
1 tablespoon poppy seeds
1 1/2 cups (195g) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 180 degrees and line cupcake pans with paper liners; set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the orange zest, flour, baking powder, poppy seeds and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Divide batter evenly among liners, filling about 2/3 full and bake for about 15 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Candied Blood Orange
1 cup water
1 cup sugar
2 blood oranges, thinly sliced

Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Add the orange slices to the pan, arranging in a single layer.

Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally.

Blood Orange Curd
1 blood orange (juice and zest)
½ lemon (juice only)
55g butter
110g caster sugar
2 eggs + 1 egg yolk
Red food colouring (optional)

Zest and juice the blood orange and the ½ lemon juice into a small bowl. In another small bowl, beat the two eggs and the egg yolk together well.

Melt the cubed butter in a large heat-proof bowl over a simmering pan of water, making sure the bowl isn't touching the water.

Add the sugar and the zest and juice from the blood orange and lemon, followed by the eggs. If you’re using food colouring, add a few drops in. Stir the mixture carefully and constantly with a spatula, making sure the mixture doesn’t boil. Once the mixture coats the back of the spatula (turn the spatula flat and run your finger through the mixture coating it – if you can draw a line through the mixture and it doesn’t re-fill, then it’s cooked), remove from the heat and allow to cool.

White Chocolate Buttercream
2 large egg whites
1/2 cup (112g) caster sugar
170g salt reduced or unsalted butter, softened
1/2 tsp vanilla extract
50g white chocolate, melted and cooled to room temperature

Beat butter with a hand held electric mixer until fluffy and pale.

In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes (if you have a digital thermometer, warm until temperature reaches 70 degrees c). Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.

Reduce mixer to medium-low; add butter a dessert spoon at a time, beating well after each addition. Mix in vanilla.

Switch to paddle attachment; add the melted and cooled white chocolate and beat on lowest speed 3 to 5 minutes.

Assembly
1. Using a small pairing knife or small (2.5cm) round cutter, cut out a hole in the top of your cupcake.
2. Fill the cavity with blood orange curd.
3. Replace the top of the hole.
4. Ice the cupcake with the buttercream
5. Top with a candied orange
6. EAT!

Gorgeous Geisha Cupcakes

If you're a fan of T2 tea, then you'll know where the inspiration came from for these cupcakes.

Gorgeous Geisha tea is a delicious blend of green tea flavoured with strawberries & cream and is one of T2's most popular teas (and for a good reason).


The occasion for these cupcakes was a friends 31st birthday. I adore spoiling friends with a home made sweets, and even more so when they are for a special occasion.

The components of this cupcake included a matcha (green tea) cupcake, filled with a sweet fresh strawberry filling and topped with a velvety swiss meringue buttercream.

I was so happy with the results of these cupcakes and I hope they were enjoyed by the birthday girl too.


Matcha (Green Tea) Cupcakes
3/4 cup + 2 tablespoons cake flour
1/2 cup + 2 tablespoons all-purpose flour
1 cup caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon matcha (green tea) powder
113g unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup full cream milk
1/2 teaspoon pure vanilla extract

Preheat oven to 175 degrees c. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the centre comes out clean, 15 to 20 minutes.

Transfer to a wire rack to cool completely.

Strawberry Filling
450g Frozen strawberries, thawed and diced
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

In a medium saucepan, combine diced strawberries, sugar, cornflour and lemon juice and mix well. Heat and stir until mixture boils and thickens. Refrigerate until ready to use.

Strawberry Buttercream
2 large egg whites
1/2 cup (112g) caster sugar
170g salt reduced or unsalted butter, softened
1/2 tsp vanilla extract
Approx 1/4 cup strawberry puree (using left over strawberry filling)

Puree the remaining strawberry filling in a food processor and set aside.

Beat butter with a hand held electric mixer until fluffy and pale.

In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes (if you have a digital thermometer, warm until temperature reaches 70 degrees c). Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.

Reduce mixer to medium-low; add butter a dessert spoon at a time, beating well after each addition. Mix in vanilla.

Switch to paddle attachment; beat on lowest speed 3 to 5 minutes adding the strawberry puree to taste (don't put too much in as the buttercream can go goopy).


Assembly
1. Using a small pairing knife or small (2.5cm) round cutter, cut out a hole in the top of your cupcake.
2. Fill the cavity with strawberry filling.
3. Replace the top of the hole.
4. Ice the cupcake with the buttercream (I used a piping bag with a 1M Wilton tip)
5. EAT!

Mint Choc Chip Cake

It has been one whole month since I have baked anything. From being away for work to being sick and having no time, the long weekend finally gave me a chance to catch up on some recipe’s in my to bake pile.

Now, I am SO SO SO excited to show you this cake because it is so friggin' delicious.

I stumbled across this recipe on a fellow bloggers site - Raspberri Cupcakes and thought it was such a sweet idea that I would try it out for myself.



I used a different chocolate cake recipe as I had been wanting to try this one bowl chocolate cake recipe from Sweet Polita's blog. This chocolate cake recipe was so simple to make and yields a rich, moist chocolate cake. It also only uses a 1/4 cup of oil and no butter which is a bonus as it keeps it's tender crumb even straight out of the fridge. This is definitely my new go to choccie cake recipe.



If you love choc chip mint ice cream you will love this cake.

Chocolate Fudge Cake adapted from Sweet Polita
Yeilds two 8-inch round layers - if you would like a four layer cake you will need to make two of this recipe.

1 1/2 cups (180g) plain flour
1 1/2 cups (200g) caster sugar
3/4 cup (90g) dutch cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup (60ml) vegetable oil
3/4 cup (190ml) buttermilk
3/4 cup (190ml) hot brewed coffee (I'm not a huge fan of coffe, so I used half strength)
2 eggs, room temperature, lightly beaten
2 teaspoons vanilla

**You will need to make two of this recipe to make the 4 layer cake**

Preheat oven to 180°C. Prepare two 8-inch round cake pans with butter and line with baking paper rounds and dust some cocoa powder around the sides to prevent any sticking. Tap out excess.

In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

Bake for cakes for approx 30 minutes, rotating the pans at the 20 minute mark. Cakes are done when toothpick or skewer comes clean.

Cool on wire racks for 20 minutes, then loosen edges with a small knife, and gently invert onto racks until completely cool.


Choc Chip Mint Icing adapted from Raspberri Cupcakes
300g unsalted butter (I use salt reduced as I like a slightly salty flavour)
5 cups icing sugar, sifted
1 tsp vanilla essence
1 - 2 tblsp milk
2-3 tsp peppermint essence, or to taste
150g dark chocolate, very finely chopped or pulsed through a food processor
green food colouring (be careful when using paste colours as a little goes a long way)

In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk little by little to get to right consistency then add peppermint essence and food colouring and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Dark Chocolate Glaze
115g Dark Chocolate
70g unsalted butter, at room temperature and cut into cubes

Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture until melted and smooth.


Assembly of the Four-Layer Cake
1. Place the first chocolate cake layer up on your cake pedestal or plate.

2. Using a small offset palette knife, spread approximately 3/4 cup of buttercream evenly on top of the bottom layer.
3. Repeat this 1-2 until you come to the final layer, which you will place face down on the top of the cake to get a nice, flat top.

4. If you have one, place cake on a turntable (this makes it easier to get a nice finish on your buttercream), and using a small offset palette knife for the top of the cake, and medium straight palette knife for the sides, cover the cake in a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes.

5. Repeat step 4 to finish of the outer layer of buttercream. Clean up edges with your small offset palette knife.

6. Chill cake until icing is set.

7. Make the glaze and set aside for a few moments to cool a bit. Pour glaze over chilled cake, smoothing the top with a clean small offset palette knife.

8. Chill again to set. Bring to room temperature before serving.

Blood Orange & Olive Oil Cake w/ Oranges in Syrup

The idea of starting my own business has been playing on my mind recently. I love to cook for my friends, family and work mates and I'm hoping that love can transcend to a slightly larger scale.

I guess the only i'm scared of is putting myself out there and the whole thing being a big fail. I mean, I don't really have any professional training and what if I can't pull it off. But what I do know is if I don't try, I won't know.

Anywhoo, back to the baking. I adore blood oranges and now that they are back in season I couldn’t wait to make something sweet with them.

I only discovered blood oranges last season and instantly became memorised by their jewel-like flesh. So last weekend I picked up a bag of them at my local markets and then hit up google and came across this deeeelish recipe.

This recipe uses olive oil instead of butter, which makes for a wonderful tender crumb. I'm actually starting to favor cake recipes made with oil as they do not go hard when refrigerated. Also, do take the time to make the accompanying syrup as it really compliments the cake and lifts the blood orange flavor.


Blood Orange & Olive Oil Cake
Rind and juice of 1 blood orange
1 cup (200 grams) caster sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml) olive oil - the original recipe uses extra virgin, but I used a light olive oil
1 3/4 cups (219 grams) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 180 degrees celsius and line a 9-by-5-inch loaf pan. Grate zest from the orange and place in a small bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Combine the ¼ cup orange juice and buttermilk or yogurt in a small jug. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into centre comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honeyed and blood orange syrup, if desired.

Blood Oranges in Syrup
1 blood orange, cut into 2mm slices
1 cup (250ml) blood orange juice
1 cup (220g) caster sugar
1 cinnamon stick

Combine ingredients in a saucepan or skillet; bring to a boil, stirring. Reduce heat; simmer, uncovered, about 20 - 30 minutes or until syrup thickens. Cool to room temperature.

Key Lime Pie w/ Ginger & Coconut Crust

Key Lime Pie has been on my list of many things to make for a long time now. I dont believe I have actually ever tried a Key Lime Pie, but for some reaons this creamy, sweet yet tart dessert has always caught my eye in recipe books.

As usual, a recipe which is a little different from the norm always appeals to me, so when I spotted a recipe for a Key Lime Pie with Ginger & Coconut Crust I knew it was the one for me.

I hope you enjoy this super easy recipe as much as I did.


Key Lime Pie adapted from The Capitol Baker and Joy of Baking

Key Lime Pie
For the Crust:
1 cup digestive biscuit crumbs
1/2 cup ginger snap biscuit crumbs
1/4 cup desiccated coconut
2 tablespoons caster sugar
90g butter, melted

Preheat the oven to 180 degrees C and spray a 9-inch (23cm) tart pan with non-stick spray.

Mix together the digestive biscuit crumbs, ginger snap crumbs, coconut, and butter until well combined. Press the mixture evenly into the tart pan and make sure to cover the bottom and sides. Bake for 10 minutes and remove to a wire rack to cool completely.

For the Filling:
4 egg yolks
1 can (395g) sweetened condensed milk
1/2 cup fresh lime juice (approx 5 limes)
zest of 2 lime

In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale on high speed until fluffy (this took me about 3-4 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest on low speed.

Pour the filling over the cooled crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.

For the Whipped Cream:
1 cup thickened cream
1 tsp vanilla extract
2 Tbsp powdered sugar

Whip the cream, vanilla, and powdered sugar until nearly stiff. Spread the cream over the pie and serve.

Chocolate Peppermint Slice

Hi All,

I love trying to re-create something delicious that I have bought, in particular, a certain peppermint slice.

My love for a good peppermint slice came from the drive from Canberra to Sydney. Every time I made this journey I would stop at the Sutton Forrest McDonalds and have a chicken burger and a piece (or 2..or 3) of their deeee-licious peppermint slice (seriously, this stuff is good!).

I don't make the journey to Sydney all that often anymore (I know, I can get it at any old McCafe, but there was something special about only getting from a McDonalds in the middle of nowhere), so I decided it was about time that I try to make it.

Now, this special peppermint slice was different to others. Most of them I have seen have a boring biscuit base. Macca's base was a rich chocolate coconutty base (reminiscent of mum's chocolate coconut slice), the peppermint middle had the perfect amount of peppermint and the chocolate topping was a smooth, creamy ganache. YUM.

So once again, I played Frankenstein and came up with this little number. I hope you enjoy!


Chocolate Peppermint Slice
Chocolate Base
1 ½ cups self raising flour
2 tablespoons cocoa
1 cup coconut
½ cup brown sugar
125g unsalted butter, melted
1 egg

Preheat oven to 180°C. Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions).

Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and egg and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.

Peppermint Crème Filling
3 cups icing sugar (sifted)
1/3 cup cream (you may need more or less to get a desired spreadable consistancy)
40g melted butter (or you could use Copha)
1 1/2 tsp peppermint essence (or to your taste)

Combine all ingredients in a bowl, and spread a layer over the cooled chocolate base. Refrigerate until firm (about 30 minutes to 1 hour).


Chocolate Glaze
150g dark chocolate, coarsely chopped
100ml pouring cream
20g unsalted butter, softened

Combine chocolate, butter and cream in a small bowl over a saucepan of simmering water and stir until the mixture is smooth. Spread over cooled peppermint filling and refrigerate immediately until set.

Once slice is fully set, cut into bit-size squares.

Raspberry Melting Moments

Here is another of my re-creations. I recently picked up an amazingly lovely client at work who recently started her own business, Puddin' Boots. She makes all sorts of puddings, mini cakes, brownies (my personal fave) and melting moment biscuits for morning tea's, afternoon tea's and birthday parties. All of which are delicious.

You can check out her adorable website here .

I recently went out and visited her at the Hall Markets in Canberra and purchased a few of her goodies. I loved the raspberry melting moments so that I decided to make some for myself.

After a quick google, I found this recipe from taste.com.au which seemed perfect. One hour later I had beautiful biscuits filled with a scrumptious pink filling. This recipe is definitely a keeper and would also work well with a passionfruit or orange filling.

Raspberry Melting Moments inspired by Puddin' Boots, recipe from Taste.com.au
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve

Raspberry Filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 frozen raspberries, thawed

Preheat oven to 160°C/140°C fan-forced and line a baking trays with baking paper.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.

Roll out dough to about 1cm thick and cut out rounds using a small round cutter (I used a 2.5cm one) and place on the prepared trays. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.

Meanwhile, make raspberry filling. Using an electric mixer, beat butter in a bowl until light and creamy. Add vanilla. beat to combine. Add icing sugar. beat until fluffy and well combined. Beat in raspberries.

Pipe or spread the flat side of 1 biscuit with the filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.

Chai Cupcakes with Maple Buttercream Frosting

I have a bit of a Chai Latte addiction at the moment, which inspired me to make this gorgeous Chai Cupcakes.



Chai Vanilla Cupcakes - adapted from Joy of Baking
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract or vanilla bean paste
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons of instant chai drink powder
1/4 cup (60 ml) milk

Preheat oven to 180 degrees C and line a 24 hole cupcake tin with paper liners.

With a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, chai powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the cupcake cups with the batter and bake for about 15 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.


Maple Buttercream Frosting - adapted from Joy of Baking
230 grams icing sugar, sifted
130 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
2 tablespoons of pure maple syrup

In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and maple syrup and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Add a little more milk or sugar, if needed to get the right consistancy.

Using a piping bag and tip (I use Wilton's 1M piping tip), pipe a swirl of the butter cream on each of the cooled cakes and decorate as you like.

Now go eat your delicious creations!

Carrot Cake

This cake right here is one of THE BEST cakes I have eaten in a long time, so much so, that even my boss blurted out "this cake F-----G rocks!"

It is moist, delicious, dead easy to make (I promise) and will have you going back for more and more!



Carrot Cake from The Cake Mistress
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Heat oven to 180 degrees celsius and grease desired cake tin (I used 2 8 inch cake tins to make a double layered)
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle.

Cream Cheese Frosting
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Catch up...

I admit it... I have been extremely lazy, which has led to the blog being...well, quite unkept.

So in an effort to start updating again, I thought I shall update you on some recent cakes I have made.

Ruffle Cake
Lemon chiffon cake, lemon curd cream filling, Swiss meringue buttercream and a fondant bow


I was asked to make a cake for a baby shower, the only request being a chiffon cake to use purple as the colour - the rest was up to me! I was originally going to make something completely different but had diffiulty sourcing fresh flowers. Luckily, I came across this cake on the Martha Stewart website.

Whilst it may look quite difficult to do, the ruffle is actually quite simple. It involves using a small petal tip (I used wilton tip #103). Starting at the bottom, holding the piping bag straight with the smaller side of the tip facing outward, do a back and forth motion until you reach the top of the cake then start again beside that row until the cake is covered.

If you are a visual person, watching this ruffle cake tutorial on YouTube will be beneficial.

My technique was a little rough (not too bad for a first effort though!), but it is a very forgiving technique.

Lemon Chiffon Cake (to make a 3 layer cake as I have done, you will need to make 3 of this recipe)
3/4 cup cake flour (this can be found at Coles supermarket)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon caster sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Heat oven to 170 degrees and have ready an ungreased an 8 inch round tin. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup sugar; set aside.

In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.

In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.

Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.

Remove cake from oven; invert the pan over 2 glasses (rest the sides of the tin on the glasses) for 2 hours to cool (THIS STEP IS VERY IMPORTANT). Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.

To read more about chiffon cakes, looky here.

Lemon Curd Cream (adapted from Joy of Baking)
3 large eggs
150 grams granulated white sugar
80 ml fresh lemon juice (2-3 lemons)
56 grams unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest

500ml Thickened Cream, whipped to soft peaks

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until completely cool.

Once the curd is cool, fold through the whipped cream and refrigerate until required.

Swiss Meringue Buttercream
450g unsalted butter, room temperature (if you prefer a saltier taste like I do, use salt reduced butter)
1 1/2 cups sugar
6 egg whites
1 teaspoon pure vanilla extract

Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.

In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 3 - 5 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.

Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.

Switch to paddle attachment; beat on lowest speed 3 to 5 minutes (add your require food colouring now). Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.

To assemble
Lay one of the cakes on a cake stand or plate. Spread desired amount of lemon cream and top with a second cake, spread with another layer of lemon cream and top with the third cake.

Crumb coat the entire cake with approx 2 cups of the buttercream and refrigerate for 30 minutes.

Using a wilton #103 tip, fill a pastry bag with the buttercream (don't overfill the bag as it can be a little hard to manoeuvre). Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side. Repeat until the entire cake is covered.

To finish the top of the cake pipe back and forth around the edge of the cake with the large end of the tip facing outwards.

To make the fondant bow, looky here.



...and matching vanilla cupcakes.



Red Velvet Cake
Isn't this red velvet cake just gorgeous? Not only is this dramatic cake beautiful to look at, it has a wonderfully soft, fluffy texture which is just divine with the creamy frosting.


250 grams sifted cake flour
1/2 teaspoon salt
15 grams regular or Dutch-processed cocoa powder
113 grams unsalted butter, at room temperature
300 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
240 ml buttermilk
2 tablespoons liquid red food colouring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Preheat oven to 175 degrees C and place rack in centre of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight).

Cream Cheese Frosting
250 grams cream cheese, room temperature
250 grams tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
115 grams icing sugar, sifted
360 ml cups cold heavy whipping cream

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.


Rainbow Layer Cake & Choc Mud Cupcakes
How AWESOME is this rainbow layer cake? I've been wanting to make this cake for a while now, but didn't have an occasion until I was recently asked to make a 3rd birthday cake.



To learn how to make this cake, looky here..



And last but not least, here are some chocolate mud cupcakes with a swirl of classic buttercream frosting and fondant toppers.

Pork Belly with Caramel Dressing

It's not often I make a savory dish worthy of making it's presence on my blog, but damn, this pork belly was finger lickin' good!

Recipe to follow shortly...

Vanilla Apricot & Almond Tart

I love a good tart... perfect pastry combined with a luscious filling make for a delicious dessert.


An apricot tart had been on my list for a while now, so I finally got around to making this for an Australia Day lunch. My original plan was to make an apricot tart I found in my local newspaper, but decided to change plans after the sour cream pastry failed beyond belief.

So I decided play around with a tried and true French Pear Tart recipe and replaced the pears with vanilla infused apricots from Bills Sydney Food cookbook.

The result? a moist, nutty filling encased in a rich crumbly pastry with bursts of fruity goodness. It may not win any prizes for being the prettiest of tarts, but it's homely presence and down-to-earth simplistic deliciousness earns it a place in the pages of my favourites scrapbook.




Vanilla Apricot & Almond Tart

Recipe to follow shortly...

Mango Mousse Tart

Mango has got to be the ULTIMATE summer fruit.

I stumbled across this little recipe during winter time (doh!) and had been dying for mango season to come around so I could taste it for myself.

I wasn't really sure what to expect from it (all I knew was it looked delicious and I had to make it), but it kind of tasted like a Weis bar, in pastry form.



Mango Mousse Tart

Macadamia Nut Pastry
3/4 cup raw unsalted macadamia nuts
1/4 cup sugar
187g cups all purpose flour
113g unsalted butter, cold, cut into small pieces
1 large egg yolk, cold

Combine nuts and sugar in a food processor and grind until nuts are finely ground, (but do not overgrind and turn them into butter). Add flour and combine just until blended. Add the butter and combine in pulses until the butter is in pea-sized pieces. Add the egg yolk and combine for a few seconds, just until the mixture begins to come together. Add a little water if the dough is still too dry - one tablespoon at a time.

Turn the dough out onto a working surface and work it gently with your fingers until it forms a cohesive dough.

Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Cover the shell and chill in the refrigerator for at least 4 hours, or preferably overnight.

Preheat oven to 190c. Prick the bottoms of the tart shells all over. Line pastry with baking paper and fill with baking weights and bake in the oven for about 12 to 15 minutes or until the tart shell is just starting to color. Remove the weights and return to the over for about 7-10 minutes until the shell is completely baked and are golden. Cool on a wire rack.

Mango Mousse
500g mango flesh (about 2 large or 3 smaller mangoes)
Sugar to taste
3 teaspoons gelatin
2 tablespoons hot water
300ml heavy cream, beaten to firm peaks

Peel skin from mangoes and remove as much flesh as possible. Puree the mango flesh with sugar to taste in a food processor. Strain the puree to get rid of any pulp.

Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.

Mix the gelatin into the mango puree. Fold the mango mixture into the beaten cream.

Fill the cooled tart shell with the mousse. Smooth out the top with an offset spatula. Place the tarts in the refrigerator to let the mousse set overnight. Garnish with whipped cream and toasted macadamia nuts, or as I did with a passionfruit mango dessert sauce.

A French Feast - Slow Roasted Leg of Lamb, Ratatouille & Moelleux au Chocolat

There are two influences for this delicious meal. The main reason being re-creating my last lunch in France, the other reason being to use my new Staub Cocotte.

ooooh look how pretty she is!

For my last day in Provence, my boyfriend’s aunt cooked a beautiful meal of slow roasted lamb shoulder with ratatouille. The meat was succulent and the ratatouille was bursting with flavour. I was so fond of the meal that I wrote it down in my holiday diary (which was mostly filled with food memories).

Ratatouille is a traditional French Provençal stewed vegetable dish, and one that I had never tried before (probably because of my slight aversion to eggplant, capsicum & zucchini). It features the vegetables you'd be likely to find in a summer garden: Aubergine (eggplant), Courgette (zucchini), Poivron (Capsicum), and tomatoes as well as fresh provençal herbs such as thyme and basil. There are so many differing ways to prepare it, some saying that each vegetable should be cooked separately, but most French households wouldn’t bother doing it this way. The way I prefer it prepared (which is also the way it was done by my boys aunt) is stewed for slightly longer (say 40-45 mins) and with a little more tomato.

For my version the lamb, I used a leg and flavoured it with garlic, rosemary & thyme. I slow roasted it for 2 ½ hours, but was terrified that it would come out chewy and tough, unlike the succulent meat-falling-off-the-bone version I had it France. I was elated to find that it was juicy and just like the one in my memory.

To finish off my home-made French foodie experience, I made the ever popular Moelleux au Chocolat (otherwise known as chocolate fondant pudding). The recipe I used was actually from a Koko Black flyer which I had lying in my to make pile. To cut through the richness of the cake I served it with a raspberry coulis and vanilla bean ice cream. This dessert also has the added benefit of being made in advance (min 2 hours) and kept in fridge until you are ready to bake it.

It was a perfect meal if I do say so myself. Apologies too for the dodgy night times photo's.


Slow Roasted Leg of Lamb
1.7kg leg lamb
2 tbsp olive oil
1 tbsp sea salt
4 cloves of garlic – one of them sliced, the rest just cut into quarters.
A few sprigs of fresh rosemary and thyme.

Preheat oven to 180C.

Place lamb leg in a roasting tin and rub salt and the olive oil over the meat. Using a small knife pierce the meat to create some pockets (about 10 or so) and push the sliced garlic and a little rosemary into the meat. Scatter the remaining garlic, rosemary and thyme around the lamb and add 1 cup of water to the roasting dish.

Roast in the preheated oven at 180C for 1 hour. Remove roasting tin from oven, add another cup of water, cover the lamb with aluminium foil, return to oven and cook for 1 more hour.

Remove foil and cook for further 30 minutes or until the lamb is almost falling off the bone. Carve up and serve.


Ratatouille
1 large red onion, sliced
3 cloves of garlic, crushed
1 large red capsicum, cut into 2cm squares
1 medium eggplant, cut into 2cm cubes
1 large zucchini, cut into 2cm cubes
2 x 400g can of diced tomato’s (you can use fresh, I just prefer the taste of the canned ones)
Few sprigs of fresh thyme

Heat some olive oil over a medium heat in a heavy based saucepan (I used my Staub French Oven).

Add the onion and cook for 2 minutes. Add the garlic and capsicum and cook for a further two minutes. Reduce the heat if the vegetable start to brown.

Add the rest of the ingredients, turn down heat and cover the pot. Simmer until everything is soft and well blended, stirring occasionally - about 40 minutes.

Season with salt and pepper before serving.


Moelleux au Chocolat
60g caster sugar
2 eggs
2 egg yolks
100g unsalted butter
100g dark chocolate
50g plain flour, sifted

Lightly brush 4 ramekins (150 - 200ml capacity) with softened butter and dust with cocoa powder. Place them on a baking tray and put them in the fridge whilst you make the batter.

Using a whisk, gently mix together the eggs and sugar. Be careful not to incorporate too much air.

Melt the butter and chocolate in a heat-proof bowl over simmering water. Remove from the heat and add to the egg mixture and gently combine. Lightly fold in the flour ensuring there are no lumps.

Place 100g of the batter into each ramekin (this ensures that all the ramekins are equal and will cook at the same rate). Cover the ramekins with cling film and place in the fridge to rest for 2 hours.

Pre-heat the oven to 190c (fan forced) and place the puddings straight in the oven and bake for 13 minutes (I found this too long, so will reduce the time next time)

To test if the Moelleux is ready, it should be slightly firm and spongy on top, with a cake-like appearance around the edges.

Serve the Moelleux in the ramekin or turn out onto a serving plate with vanilla ice cream and the raspberry coulis.

Raspberry Coulis
250g frozen raspberries
2 tbls caster sugar

Place frozen Raspberries and sugar into a saucepan. Stir to combine. Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender. Using a spoon, crush raspberries until pureed.

Remove from heat and set aside to cool. Pass Raspberry mixture through a sieve to strain. Discard seeds

Coca (Tomato) Tarte

There are many advantages to having a French mother-in-law. I love hearing about her history, looking at her old photographs and learning about her family and how she grew up in France. I really admire her strength and enjoy the time we spend together. Being able to attempt my limited French without feeling like an idiot is also awesome.

I also love sharing our love of cooking and learning recipes which have been passed down to her and making food that hopefully reminds her of France.

One of her recipe's that I think is super yummy is her Tomato Tart. The recipe comes from her Spanish grandmother, although I think it may have been tweaked as is has been passed down, kind of like Chinese whispers for food.

Coca Tarte
3 red onions, thinly sliced
2 x 400g cans of diced tomato's
1 small can (75g) or 1/2 a small red capsicum diced
Optional - clove of garlic, some herbs such as thyme, basil or oregano

Pastry
8 tblsp plain flour
8 tblsp S.R flour
pinch of salt
1 egg
4 tblsp olive oil

For the filling, sauté the onions with some olive oil until they are translucent (include the garlic here, if desired). Add the capsicum and sauté for a little longer until soft.


Add the diced tomato's and simmer on a medium low heat for about 30 minutes until the mixture is reduced, rich and flavoursome. Season with pepper and salt.


While the filling is simmering away, make the pastry. Preheat the oven to 180c (160c for fan forced). In a food processor, combine all the ingredients until you get a breadcrumb texture. Grab a small jug of cold water and add little by little (you will use about 1 - 2 tablespoons) until the dough just starts to come together in a ball.

Roll out the pastry to fit a round 23cm fluted tart tin. Line with the pastry, trim any excess and doc the bottom of the pastry with a fork. Place in the fridge for 15 minutes to rest.


Blind bake the pastry for 10 minutes - there is no need to use pastry weights.

By now, the filling should be done. Fill the baked tart shell with the filling (here you can also add olives or anchovies - crumbled fetta would be nice too), place in the oven and bake for 30 minutes.

Serve warm or cold, with a salad or as an entrée or how ever you desire.

Framboisine

This little number was the deal breaker for me purchasing a dessert cookbook whilst on holidays in France.

There a number of beautiful looking desserts in the book (most of which I am yet to try) and as a bonus it's also great way for me to practice my French by interpreting the recipe.


It has taken me many months to finally getting around to making this cake, as most of you probably already know, raspberries are stupidly expensive here in Australia (in France, the average price was 2€ a punnet).

All the elements of this cake work perfectly together. The nutty earthiness of the dacquoise perfectly compliments the sweet tartness of the raspberries and the cream brings it all together.

This dessert would make a perfect ending to any summer dinner party.


Framboisine
4 egg whites
165g caster sugar
240g almond meal
35g plain flour

Raspberry Mousse
200g fresh/frozen raspberries (I used frozen)
3 tsp gelatin
2 tblsp hot water
125g white chocolate, melted
2 egg yolks
55g caster sugar
1 tsp Malibu
300ml heavy cream

To finish
300ml heavy cream
250 - 450g fresh raspberries (these are for garnish, so how ever many punnets you would like)
160g raspberry jam, hot
60ml Malibu

Preheat the oven to 180c (160c for fan forced) and grease two 22 cm springform pans and line them with baking paper.

In a bowl, beat the egg whites until stiff. Gradually add the caster sugar until you get glossy peaks and the sugar has dissolved. Fold in the almond meal and flour.

Spread the mixture evenly between the two pans and bake for 20 minutes. Let stand for 5 minutes and unmould. Cool to room temperature.

For the raspberry mousse, push the raspberries through a sieve over a large bowl. Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.

Mix the gelatin, melted chocolate, egg yolks, sugar and malibu in a bowl. Beat the cream until firm peaks. Fold the cream and chocolate mixture into the raspberry coulis.

Line the bottom and sides of a 22cm springform pan with baking paper. Place one of the cooled cakes in the bottom of the pan (smooth side down). Spread the raspberry mousse, then top with the other cake (smooth size facing the top). Cover and place in the fridge for a minimum of 3 hours until firm.

Remove the cake from the pan. Beat the cream in a bowl until firm peaks, then spread it evenly over the cake. Garnish with the fresh raspberries and brush with the hot jam mixed with the Malibu. Serve immediately. Keep any leftovers in the fridge.