Desserts
Floral Sponge Cake
Ingredients Sponge Cake 2 ¼ cups granulated sugar 1 ¼ cups salted butter, softened 7 large egg whites, at room temperature 3 ½ cups plain flour (plus, a little extra for dust the pan!) 4 teaspoons baking powder ½ teaspoon table salt 1 cup water 2 teaspoons vanilla extract Copha Swiss Meringue Buttercream Icing 7 large egg whites 1 ½ cups unsalted butter, softened 2 cups granulated sugar 2 tsp vanilla extract ¼ tsp salt Edible flowers to decorate! Method (Icing) In a medium pot, add at least 2.5cm of water and bring to simmer Thoroughly wash and dry the stainless-steel mixing bowl from your stand mixer (you don’t want grease touching meringue). Add 7 egg whites and 2 cups of sugar and whisk together. Place mixing bowl over pot of barley simmering water, creating a seal over the pot (bow should be over the steam, not touching the water). Whisk constantly until mixture reaches 71 degrees Celsius (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between your fingertips). Mixture will be hot to touch Wipe water from bottom of mixing bowl and transfer bowl to stand mixer. Beat on medium high speed until stiff glossy peaks form (about 15-20 mins) and bottom of bowl feels completely at room temperature and not warm. (Important: warm meringue will melt the butter) Once the bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. If it looks lumpy or any kind of liquid, keep beating until smooth, whipped and thick. Add 2 tsp of vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 minute). Method (Cake) Preheat the oven to 180 degrees. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, 3 to 5 minutes. Add egg whites in thirds, beating well after each addition. Sift together cake flour, baking powder, and salt. Add flour mixture and water alternately to sugar mixture, beating on low speed just until blended after each addition. Stir in vanilla. Divide batter evenly among 4 greased (with Copha) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in centre comes out clean, 18 to 22 minutes. Cool cakes in pans on wire racks 10 minutes. Transfer cakes from pans to wire racks, and cool completely, about 30 minutes. Spread Buttercream Icing between cake layers and on top and sides of cake. Decorate iced cake with your edible flowers with your design of choice – be creative!
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Honey Walnut Crescents
Makes 64 600g self raising flour Pinch salt 300g cream 250g unsalted butter, softened 1 teaspoon vanilla extract Filling: 250g walnuts 70g melted butter 80g honey 6g cinnamon 20g caster sugar 1 teaspoon vanilla extract Combine the filling ingredients together and set aside. Whip the butter, salt and vanilla until light, then fold in the cream and flour to form a ball. Divide into 8 equal pieces and roll out to a circle 2-3mm thick. Cut into 8 triangles and place a small spoon of mix at the base (large end) of each triangle. Roll into the centre and slightly bend in the ends to create a crescent. Repeat until all the dough has been used. Place onto lined baking trays and cook at 165 for 10 minutes until lightly golden. Allow to cool completely and store in an airtight container. Dust lightly with icing sugar and serve. Alternatively toss in caster sugar or cinnamon sugar while warm then allow to cool
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Pistachio & Cranberry Bread
150 Egg whites 150g caster sugar 150g plain flour sifted ½ teaspoon vanilla bean paste 1 orange, finely zested 90g pistachios (shelled) 90g dried cranberry 60g glace ginger diced Whip egg whites until stiff peak. Add the vanilla and sprinkle in the sugar and whip until dissolved. Fold in the flour, then the fruit, nuts and zest. Pour into a lined baking pan and smooth over the top. Bake at 175 for 15-20 minutes. Allow to cool completely before slicing. With a sharp bread knife slice the loaf in thin slices and place on a cake rack with a tray underneath. Place in a warm oven about 100 -120 degrees and dry for about 5 to 10 minutes until dry and crisp. Allow to cool and store in an airtight container.
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Coffee Fruit Cake
1kg dried fruit, diced (raisins, sultanas, currants, apricots, figs, cranberries, dates, prunes) 350ml water 150ml WB espresso martini cocktail mix 50ml brandy or rum 300g self-raising flour sifted 20g mixed spice 1 grated apple (optional) 1 large orange zested 2 tablespoons golden syrup Grease a fluted cake pan.Combine water, brandy and espresso mix, golden syrup and zest with the dried fruit and macerate overnight. Fold in the sifted flour and spice. Spoon into the prepared cake pan and bake 160 for about 40-50minutes.Allow to cool and remove from the pan. Store in an airtight container, If you like your cake even richer, skewer the cake and pour a few capfuls of rum, brandy, marsala or whisky over the cake and allow to absorb. Dust with icing sugar and serve with mascarpone, or on its own. Pairs well with a cup of tea or coffee or a little nip of port
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Orange and Blueberry Trifle
This recipe is Gluten freeserves 16-20300g blueberry jam (no added sugar)500g frozen blueberries500g fresh blueberries500g natural yoghurt1x 400g can sweetened condensed milk500g mascarpone700ml cream, whipped1 tsp vanilla bean paste375g almond meal9 eggs200g caster sugar2 oranges finely zestedHeat the oven to 180C, and line 2x23cm cake pans. Whip the egg yolks with the sugar until light and fluffy. Add the zest and fold in the almond meal. Whip the egg whites and fold into the cake batter. Divide evenly into the prepared cake tins and bake for 20-25mins until golden and the centre of the cake springs back to the touch. Remove and allow to cool. Combine the mascarpone, yoghurt, vanilla and condensed milk then fold into the whipped cream. Combine the blueberry jam and the frozen blueberries together and set aside.To assembleIn a large trifle bowl place a thin layer of fresh blueberries in the base. Top with a layer of cake about 2½cm thick, then spoon over 1/3 of the jam berry mix. Spoon over a layer of cream mix, then a thin layer of jam and sprinkle over some fresh berries, another layer of cake, jam berry mix and top with a thick layer of cream.Garnish with fresh berries.
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Gingerbread houses
Makes 1 regular size house, 5 smaller houses, 3 mini houses and about 30 cookies 550g honey 125g caster sugar 125g unsalted butter but into cubes 3 eggs 25g mixed spice 1 kg plain flour 6g bicarb soda 10g baking powder 50ml Sugar syrup Royal icing to decorate Make a simple sugar syrup by boiling 100ml water and 100g sugar for 2 mins. Allow to cool, set aside or store in the fridge. Sift the flour, spice, bicarb and baking powder together. Warm the honey and caster sugar in a pan to 65 degrees.Transfer to a mixer with a paddle attachment. Mix on low and slowly add the butter. Add the eggs one at a time then gradually add the flour. Once it starts to form a ball remove and knead to a smooth ball. Line 3-4 baking trays and divide the mix into 4-5 pieces. Roll out to about 3-4mm thick the size of the baking trays. Brush with sugar syrup and prick with a fork or pasty docker and bake for 10-15 mins until golden. Allow to cool. Repeat for each tray or cut out cookie shapes and bake.To assemble. Cut out templates for the sizes of houses you would like to make. You will need 2 ends, 2 sides and 2 pieces for the roof for each house. For the royal icing – whip 3 egg whites until stiff peak with ½ tsp cream of tartar. Fold in 520g sifted pure icing sugar. Keep covered and place into a piping bag and enjoy decorating your houses.
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Jam Snow Drops
Makes 36 280g plain flour 80g almond meal 1 tsp vanilla paste 200g unsalted butter 60g pure icing sugar, sifted Raspberry or mixed berry jam Additional sifted icing sugar to roll Whip the butter, vanilla and icing sugar together. Fold in the flour and almond meal. With a dessert spoon take a spoon of dough and roll it into a ball. With your thumb press an indentation in the centre and while carefully turning create a hole in the centre, place a teaspoon of mix in the centre and close over the hole with dough, adding a small amount more dough if needed to seal the jam inside. Roll into balls and place on a baking tray leaving space in between. Bake at 160C for about 12 minutes. Allow to cool for a few minutes then roll in sifted icing sugar and allow to cool completely before storing.
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Easy Panettone Cream cake
Serves 12-14 ( 1 x 25cm cake ring) 6 egg yolks 120g caster sugar 140ml white wine 140ml Boronia Marsala plus a little extra to drizzle 600ml whipped cream 500g fresh or frozen cherries (pit removed) 1 round panettone, plain or fruit Line the springform pan with baking paper. Cut the Panettone through the diameter about 1 inch thick. Line the base of the springform. Line the sides to the same height as the base if it does not fit snug. Drizzle a little marsala over the panettone and then scatter the cherries over the base. In a large bowl whisk the egg yolks and sugar until light and fluffy. Carefully whisk in the wine and marsala. Place over a double boiler and whisk until the mixture starts to thicken and coats the back of a spoon. Allow to cool then fold in the soft whipped cream. Pour over the prepared base and place in the freezer to set. Cover and store in the freezer until ready to use. Place on a serving platter and place in the fridge to allow to soften to become mousse like before serving.
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Christmas Mince Meringues
Makes 36 150g egg whites 150g caster sugar 15g cornflour ½ tsp cream of tartar 5ml lemon juice 200g fruit mince Whipped cream to serve Heat the oven to 150C. Beat the egg whites with the cream of tartar. Once stiff peaks form, sprinkle in the caster sugar, lemon juice and cornflour. Gently fold in the fruit mince then place spoonful’s of mix onto lined baking trays. Place in the oven and reduce the temperature to 120 and bake for about 30minutes and turn off the oven and allow to cool. Serve with whipped cream. Perfect for a Christmas eton mess, or Christmas pavlova with fresh berries and cherriesFor The Fruit mince (best made 2 weeks before) 40g currants 40g raisins chopped 50g toasted slivered almonds 40g prunes chopped 40g dates chopped 40g sultanas chopped 40g dried apricots diced 1 green apple grated 80ml rum, brandy or port zest of 1 lemon 1 tsp ground cinnamon or mixed spice 1 orange zest & juice Combine all ingredients together and store in an airtight container in the fridge until ready to use.
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Mince Pies
Makes about 24For The Fruit Filling (best made 2 weeks before) 40g currants 40g raisins chopped 50g toasted slivered almonds 40g prunes chopped 40g dates chopped 40g sultanas chopped 40g dried apricots diced 1 green apple grated 80ml rum, brandy or port Zest of 1 lemon 1 tsp ground cinnamon or mixed spice 1 orange zest & juice For The Pastry 1 egg 50g cornflour 140g plain flour 50g caster sugar 120g unsalted Butter 1/2 tsp vanilla essence Pinch of salt Method For the Fruit Filling Combine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use, stir every few days.For the Pastry Cream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours until it forms a ball. Wrap in plastic wrap and chill until firm. Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the tart moulds and then fill the centre with fruit mince. Top with frangipane mix and sprinkle liberally with flaked almonds. Bake for about 12-15 minutes until golden. Allow to cool and store in an airtight container.Frangipane mix 100g almond or hazelnut meal 1 egg 40g self raising flour 90g unsalted butter 60g caster sugar ½ tsp vanilla paste 1 orange zest (or lemon) finely grated 15ml marsala, brandy or rum Flaked almonds to sprinkle Whisk the butter, sugar and vanilla together, add the egg and whisk, then fold in the zest, marsala flour and almond meal.
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White Chocolate Log
(Makes 2 logs about 15cm in length)50g gingerbread roughly chopped ( I used offcuts from gingerbread houses) 10g rice bubbles (optional) 280g white chocolate, melted 60g dried cranberries 40g pistachios 100ml cream, heated Mix the melted chocolate into the warmed cream and then add the remaining ingredients. Fold gently. Cut 2 pieces of baking paper and divide the mix in two and place onto each piece and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. Remove from the fridge before serving and allow to soften before cutting. Serve as a little after dinner treat, with coffee, a glass of port or brandy, or on a grazing board.
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Chocolate Salami
(Makes 2 logs about 20cm in length) 100g gingerbread biscuits roughly broken (I used offcuts from the gingerbread houses) 60g dried figs, sliced 20ml brandy, rum or marsala 40g lightly roasted hazelnuts 50g pistachios 40g slivered almonds lightly toasted 300g 70% dark chocolate, melted 120ml cream 40g glace ginger, cut into small dice Soak the figs in alcohol and set aside for 1 hour. Heat the cream and combine with the melted chocolate and then add the remaining ingredients. Cut 2 pieces of baking paper and divide the mix in half and place along each piece of paper and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. To serve, as is or if you like truss with cooking string and dust with icing sugar. Serve with coffee or tea, after dinner or with a glass of port
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