Desserts
Coffee Roll
3 large eggs (room temperature)100g caster sugar75g plain flour40ml coffee liqueur1 tsp vanilla bean paste1 tblspn instant coffee mixed in 20ml boiling water40g flaked almondsWhip the eggs, sugar and vanilla until light. Fold in the sifted flour and coffee. Line a baking tray with baking paper and sprinkle over the almonds. Spread the cake batter evenly onto a oven tray with a lip and bake for 12-15 minutes until the cake springs back to a light touch. Place a piece of baking paper over the top of the cooked cake and carefully flip the cake over onto a large wire rack. Lay a tea towel down and a fresh piece of baking paper and lightly sprinkle with a little caster sugar. Flip the cake onto the tea towel so that the almond side is on the base. Gently roll up to a roll and allow to cool. Gently unroll and then spread with coffee cream. Serve on a platter with fresh blueberries and blackberries.Coffee cream250g mascarpone20ml coffee syrup125ml creamWhip together until firm.
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Almond Coffee Cookies
Makes 64 small cookies1 tblspn instant coffee 45ml boiling water360g almond meal200g caster sugar90g egg whites (3 whites)1 tsp vanilla bean pasteWhole Coffee Beans to GarnishDissolve the coffee in the boiling water. Mix together all ingredients to form a paste. Roll or pipe the mixture into small balls about 2cm in size and place on the baking sheets, lightly flatten the balls and top each with one coffee bean. Bake the cookies for 15 minutes or until slightly firm to the touch and golden brown on the bottom. Allow to cool. Sandwich together with coffee cream.Coffee cream250g mascarpone100g pure icing sugar30ml strong coffee170g cream cheeseWhip the cream cheese and mascarpone together with the coffee until light. Add sifted icing sugar and whip.
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Lavender Shortbread
Makes about 30 cookies120g unsalted butter, room temperature100g caster sugar1 tsp vanilla bean paste120g plain flour30g cornflour½ tsp edible lavender flowerscrystalised lilac to garnishWhip the butter and sugar together until light. Add the vanilla and lavender flowers. Fold in the sifted flours and bring together in a ball and wrap in cling film and chill for 30 minutes. Roll out to 3mm thick and cut into desired shapes. Bake on a baking tray at 170 degrees until lightly golden. Allow to cool. Garnish with coloured icing (sifted icing sugar, lemon juice and violet food colour) and decorate with extra lavender flowers and lemon zest or candied lilac flowers.
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Carrot Cake
175g plain flour7g baking powderPinch salt7g ground cinnamon 5g mixed spice250g carrot puree1 cup grated carrots200g caster sugar150ml sunflower oil2 eggs1 tsp vanilla extract70g roughly chopped walnuts60g natural sultanas 75g shredded coconutSift the flour, baking powder and spices together. Combine the eggs, sugar and oil in a bowl. Fold in the carrot puree and then add the remaining ingredients. Pour into a lined baking sheet and smooth over the top. Bake for 15-20mins until cooked in the centre. Remove from the oven and allow to cool.Cut the cake to fit the log mould and place a layer of cake in the base. Spoon over a layer of frosting then another layer of cake, then pipe frosting on top. Top with fondant carrots.Cream cheese frosting125g unsalted butter room temperature240g pure icing sugar, sifted250g cream cheese room temperature1 tsp vanilla bean pasteWhip together the butter and cream cheese until light. Add the vanilla and icing sugar and whip together.
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Lemon Blueberry Layer Cake
225g unsalted butter at room temperature2 lemons zest and juice340g Self Raising Flour200g caster sugar4 large eggs room temperature120ml milkGrease 2 x 23cm spring form baking tins. Sift the flour. Whip the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice and zest and gently fold in half the flour. Fold in the milk and the remaining flour. Divide evenly into the two prepared baking tins and bake at 170 degrees for about 15-20 minutes until the centre springs up to the touch. Remove and set aside. Allow to cool and un-mould. Carefully slice each in half horizontally across the diameter.Lemon curd3 eggs150g sugar80ml strained lemon juice80g chilled butter, cut into cubes6g cornflour350g whipped creamCombine the eggs, sugar, juice and cornflour in a saucepan. Whisk constantly until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the whipped cream.To assemble1 jar good quality sugar free blueberry jam.Lemon creamFondant flower decorationsPlace a layer of cake on a cake stand and spread a thin layer of blueberry jam. Top with a thin layer of lemon cream and repeat. For the final layer spread a little of the lemon cream over the top and the sides to mask the cake and with a large cranked handle spatula smooth over evenly. Decorate with fondant flowers and enjoy with a cup of tea.
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Creme Caramel
1 x20cmCaramel 250g sugar 100ml orange juice 125ml water Combine the water and sugar together and stir on low heat until the sugar dissolves. Increase the heat and cook over medium heat, without stirring, until the sugar is a deep caramel colour. Add the orange juice. Pour the caramel into a cake pan tilting carefully so the caramel covers the base and about 1 cm on the sides. Chill until the caramel hardens.Custard 1 vanilla bean 1 litre milk 8 eggs 1 orange zest 200g caster sugar 1 orange cut in segments Chamomile flowers optional Heat the milk, orange zest and scraped vanilla bean. Whisk together the eggs and sugar and slowly add the hot milk. Strain onto the caramel and then place in a roasting pan and fill the roasting pan with boiling water to halfway up the sides of the cake pan. Bake at 170 degrees for about 40 minutes until the custard is set. If you gently giggle the pan it should be set and move in a wave but not be completely firm to the touch.Allow to cool then place in the fridge overnight. Gently run a knife around the edge and carefully invert on a large platter. Decorate with orange segments and chamomile flowers.
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Orange Crepes
Makes about 24 crepes 250g plain flour 500ml milk 3 eggs 100g butter melted Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat a crepe pan and brush with butter. Ladle a small amount into the pan and swirl in a thin layer. Cook on both sides until firm without adding colour. Layer onto a plate and continue with the remaining batter.For the sauce 3 oranges 60g butter 300ml orange juice 70g caster sugar Zest oranges then peel and segment them. Add butter and sugar to a large frying pan and cook for 2 to 3 minutes until dissolved. Add orange zest and juice. Simmer for a few minutes until the sauce thickens and becomes glossy. Stir in orange segments. Arrange crepes on a platter and spoon over sauce. serve hot
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Chocolate Espresso Tart
1 x 23cm Base 125g butter 125g caster sugar 1 tsp vanilla extract 150g plain flour 50g cocoa powder Sift together the flour and cocoa powder. Whip the butter and caster sugar together until light. Add the vanilla and fold in the sifted dry ingredients. Press into the tart base and chill. Blind bake for 12-15mins and remove the pie weights and bake for a few more minutes until the base is firm. Remove and allow to cool.Filling 340g 70% chocolate, melted 140ml milk ½ tsp cinnamon powder 200ml cream 2 eggs 1 tsp coffee granules Heat the oven to 240 degrees. Heat the milk, cream, cinnamon and coffee. Mix the eggs together and pour over the hot cream mix. Strain onto the melted chocolate and mix together. Pour into the baked tart shell and place in the hot oven. Turn the oven off and leave for 30 minutes. Do not open the oven door. Remove and allow to cool completely.Espresso cream topping 20ml cold water 5g gelatine powder 5g coffee granules 250ml cream 40g pure icing sugar, sifted In a small bowl, combine the gelatine and cold water. Let stand until the gelatine is thick. Heat over low heat until the gelatine dissolves, then add the coffee and dissolve. Set aside. Whip the cream and icing sugar to medium peak. Slowly add in the gelatine mixture. Whip until stiff peaks form and it is thick enough to pipe. Pipe onto the cold tart and serve.
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Lamington Layer Cake
Makes 4x15cm layers or 3x20cm layers 125g unsalted butter, softened 175g caster sugar 1 tsp vanilla extract 3 large eggs 260g plain flour 15g baking powder 125ml Milk Icing 300g pure icing sugar 40g cocoa powder 30ml coconut oil or unsalted butter 150ml milk 3 – 4cups shredded coconut to coat Raspberry jam (preferably sugar free) 600ml whipped cream 1 punnet raspberries or strawberries to garnish Heat oven to 180°C. Line 4 x 15cm cake tins with baking paper and set aside. Sift together the flour and baking powder. Whip the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time, mixing well before the addition of each egg. Fold in half the flour, then stir in half of the milk. Repeat with remaining flour and milk. Pour the batter evenly into the prepared cake tins and bake for about 12-15minutes until lightly golden and the centre when lightly pressed springs back. Remove from the oven and allow to rest for a few minutes, then remove from the tins and allow to cool completely.Sift together the icing sugar and cocoa powder. Place the shredded coconut in a bowl or on a tray and set aside Heat the milk and coconut oil or butter in a pan and then gently whisk into the icing sugar mixture to a smooth consistency Coat each layer with chocolate mix and toss with shredded coconut. Allow to set. To assemble Place a layer of cake onto a cake stand or serving platter. Top with a little raspberry jam and spread evenly, top with a few spoonful's of cream and repeat for each layer. Top with berries and serve.
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ANZAC Biscuits
125 grams (4oz) butter, chopped40ml golden syrup4g bicarb of soda2 tablespoons boiling water100g rolled oats150g plain flour160g brown sugar50g desiccated coconutMethodPreheat oven to 180°C. Line baking trays with silicon baking matts. Combine oats, sugar, coconut and flour in a bowl. Melt butter and syrup together. Stir in bicarb soda and water and fold into the dry ingredients. Roll into 25-30g balls. place onto lined trays with adequate spacing to spread, and flatten slightly. Bake for 10-12 minutes or until golden. Allow to cool.
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ANZAC Icecream Slice
Serves 10-12200g rolled oats300g plain flour200g brown sugar150g desiccated coconut250g butter120ml golden syrup6g bicarb soda60ml waterHeat oven to 170°C. Line a baking tray (swiss roll tray) with baking paper and set aside. Combine the oats, flour, sugar and coconut in large bowl. Combine butter, golden syrup and water and heat until the butter has melted. Add the bicarb soda and fold into the dry mixture. Spoon onto the baking tray and press down evenly with a spatula. Bake for 15-10mins until firm. Before it cools completely cut into layers the size of your loaf tin. This recipe makes 4 layers.Golden syrup icecream (Enough for 1x recipe)750ml cream4 egg yolks150g golden syrup1 Vanilla beanHeat the cream with the scraped vanilla bean. Heat the golden syrup until it starts to get a deeper caramel colour. Remove the vanilla bean then add the cream to the golden syrup. Whip the egg yolks until light and fluffy, and slowly add the cream mix. Cook over a double boiler until it starts to thicken, cool over a bowl of ice and then churn in an icecream machine.To assembleLine a loaf tin and place a layer of ANZAC slice in the base. Spoon over the icecream and then place another layer of ANZAC slice. Place in the freezer and allow to set for several hours or overnight. Remove from the tin and place on a platter and decorate with whipped cream and crushed ANZAC cookies.
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Fig Yoghurt Cake
Serves 8-101.2kg natural Greek style yoghurt200ml whipped creamsoft brown sugar, about 40-50g4 fresh figs, slicedfig and walnut bread, to garnish80g pistachio halva, to garnishchopped pistachio nuts, to garnishcoffee figs, to garnishLine a strainer with a chux cloth or muslin cloth. Fold together the cream and yoghurt and start layering by spooning about 1/5 of the yoghurt in the bottom of the strainer and smooth over the top. Lightly sprinkle with a little brown sugar. Continue layering with yoghurt and a little brown sugar ending with a yoghurt layer. Cover and place on a rack with a bowl beneath and place in the fridge. Allow to drain overnight. Invert onto a large platter and sprinkle over fresh fig slices, tear over a few coffee figs and sprinkle over pistachios and halva.Serve with fig and walnut bread and dust with icing sugar.
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