Desserts
Fig Meringue Cake
200g walnuts, roughly chopped350g dried figs, finely diced240g egg whites (7-8 egg whites)1 lemon zest2 tsps vanilla bean paste250g Soft brown sugarPinch of salt250g mascarpone250 cream4 fresh figs, slicedMacerated coffee figs, to garnishGrease and line a 25cm springform cake tin. Whip the egg whites in a bowl with a pinch of salt until stiff peaks. Slowly add the brown sugar and whip until combined. Fold in the lemon zest, 1 tsp vanilla paste, walnuts and figs. Spoon into the prepared cake tin and bake at 160 for about 40 minutes. Remove and allow to cool.Whip the cream until firm and add the vanilla, mascarpone and whip until firm. On a cake plate place the cake in the centre, spoon over the cream and garnish with fresh figs and coffee macerated figs.For the coffee figs, combine 500ml water and 500g of sugar, 1 lemon zest, 2 cinnamon sticks, 25g instant coffee (or more to taste) and 1 vanilla bean and cook until sugar is dissolved. Add 400g dried figs and cook until syrupy. Allow to cool and store in an airtight container in the fridge until ready to use.
Learn more
Christmas Martini
60ml gin 15ml lime juice 40ml cranberry juice rosemary bitters frozen cranberries Place gin, lime juice and cranberry juice over ice in a cocktail shaker. Shake and strain into a martini glass. Add a few cranberries a dash of bitters and a stalk of rosemary.
Learn more
Lemon Curd Tiramisu Cake
Ingredients250g mascarpone500g cream300g lemon curd1 lemon sponge cake cut into 3meringues & dried lemon slices, to garnish MethodWhip the cream until soft peak add the mascarpone, whip until firm then add the lemon curd. Place another layer of cake onto a cake stand and cover with lemon curd cream. Place and other layer of cake and repeat until 3 layers are completed. Mask the cake with lemon curd cream and garnish with dried lemon slices and dry meringue shapes.
Learn more
Lemon Cookies
(Makes about 42 at 20g each)Ingredients375g plain flour10g baking powder200g caster sugarpinch salt125g butter, softened2 eggs40ml lemon juicezest 1 lemon5ml lemon extract250g sifted icing sugar to rollMethodWhip the butter and sugar together, then add the eggs 1 at a time. Sift together the remaining dry ingredients. Add the lemon extract and fold in the dry ingredients along with the lemon juice. Spoon into 20g balls. Place the icing sugar in a bowl, and roll the cookies in icing sugar and place on a lined baking tray. Bake at 160C 12-15 minutes until very lightly golden. Allow to cool.
Learn more
Lemon Curd Pavlova Roll
Ingredients250g egg white 450g caster sugar 10ml lemon juice 5g cornflour 50g caster sugar 25g chopped pistachios Pinch ground cardamom 10g dessicated coconut 250g Lemon curd 125g mascapone 250g whipped cream Method Mix together the 50g caster sugar, pistachios, coconut and cardamom, and set aside. Line a baking tray with baking paper and set aside. Whip the egg whites until firm and then add the sugar in a slow steady stream until combined. Fold in the cornflour and lemon juice and spread onto the baking tray. Sprinkle over some of the coconut nut mix. Bake at 150C 10-15 mins until cooked but still soft. Allow to cool. Place a sheet of baking paper over the top of the Pavlova. Carefully invert and peel off the baking paper layer. Fold together the lemon curd, whipped cream, mascarpone and spread over the Pavlova base. Roll into a coil and place on a serving platter. Garnish with fresh berries or meringue shapes and a dust of icing sugar.
Learn more
Cherry Trifle
(Serves 12-16)For the cake layers (makes 3x22cm layers)5 eggs, separated120g caster sugar80g cornflour40g plain flour30g cocoa powder5g ground cinnamon5g mixed spice10g baking powderPreheat oven to 180°C. Line 3x22cm cake pans. Beat the egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, flour, cocoa, cinnamon, mixed spice and baking powder. Lightly fold into the egg mixture. Divide into the lined cake pans, and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Leave to cool completely.For the jelly Strain 1 jar of Morello cherries reserving the liquid. Heat the liquid and add 1 sheet of gelatine (soaked in water) to every 100ml of liquid. (You will need about 400-500ml of liquid. Allow to cool. Place the cherries in the base of the trifle bowl and pour over the jelly. Allow to set until firmFor the cream layerWhip 1 litre cream with cherry brandy to taste and set aside.For the cherry layer1 jar sugar free Morello or sour cherry jam1 packet frozen cherries defrosted and strained (reserve liquid for the jelly)1 jar Morello cherries drained (reserve liquid for the jelly) Place together in a saucepan and heat until the jam dissolves and only a little liquid remains. Allow to cool.For the chocolate cream layer500ml cream200ml milk250g good quality 70% dark chocolate25g cornflour50ml milkCombine the 50ml milk and cornflour and stir to combine. Set aside. Heat the milk and cream in a saucepan until it just comes to boil. Add the chocolate and whisk until it has melted. Add the cornflour and cook whisking constantly until thick. Pour into a container and allow to cool completely. Whisk in an electric mixer to aerate the mix and set asideTo assemble the trifleJelly cherry layerThen use half of the cherry brandy cream for the next layer.Then a layer of cherry jam mixLayer of chocolate spiced cake Layer of chocolate creamLayer of cherry mixLayer of chocolate spiced cake Layer of cherry brandy cream¼ packet chocolate ripple biscuits crushed, to garnishGarnish with fresh cherries, frozen cherries coated in sugar and chocolate decorations and crushed biscuits
Learn more
White Chocolate Rocky Road
(1 large rectangle pan)Ingredients 120g white marshmallows chopped 75g dried cranberries 60g rice bubbles 15g freeze dried strawberries 200g berry yoghurt balls, sliced 120g pistachios 80g shredded coconut 1kg good quality white chocolate melted Method Line a rectangle baking pan and set aside. Combine all ingredients in a bowl except the chocolate and toss to combine. Carefully fold in the melted chocolate and then spoon into the prepared pan. Allow to set before cutting.
Learn more
Icecream Pudding
(Serves 12-14)Ingredients 200g gingerbread or pfeffernuse biscuits cut into chunks 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, chopped 50g dried cherries 300g tinned or frozen cherries, cut in half 1 litre vanilla Icecream, softened Method Combine all ingredients together in a bowl and spoon into a lined 2L pudding mould. Press down and flatten the mix and place in the freezer overnight. Remove from the freezer and place on a serving plate and garnish with fresh or tinned cherries.
Learn more
Dried Cherry Shortbread
Ingredients250g unsalted butter75g icing sugar, sifted250g plain flour, sifted40g dried cherries, roughly chopped40g dried cranberries, roughly chopped1 orange, zestedpinch salt1 vanilla beanIcing - Icing sugar, vanilla, water (or cherry brandy)Extra dried cranberry and crushed pistachios, to garnishMethodCream butter, vanilla and icing sugar until light. Fold in the remaining ingredients, cover and allow to rest in the fridge for at least ½ an hour. Roll out to about 5mm thick and cut into rectangles. Bake at 160 for 12-15mins until lightly golden. Allow to cool. Make icing with sifted icing sugar mixed with a touch of water (or cherry brandy) dip the end of the shortbread into the icing sprinkle over finely chopped cranberries and pistachios and allow to set before serving.
Learn more
Cherry Icecream Roll
Ingredients 600g vanilla icecream, softened 4 eggs 100g sugar 75g cornflour 40g plain flour 1 tsp mixed spice 1 tsp cinnamon 2 tsp baking powder 20g cocoa powder 40g toasted shredded coconut 1 tin cherries, drained Method Preheat oven to 180°C. Lightly grease and line a Swiss roll baking sheet. Beat egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, cocoa, flour, cinnamon, mixed spice and baking powder. Lightly fold in the egg mixture. Pour onto the lined baking sheet and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar. Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely.Unroll cake and sprinkle over the toasted coconut. Spread over the icecream and then a line of cherries in the centre. Roll up carefully so the cake joins and the cherries are surrounded by the icecream. Wrap in cling film and place in the freezer to firm. Remove from the freezer and decorate with fresh cream and fresh cherries and cut into slices to serve.
Learn more
Plum Tart
Makes 1 long tart, serves 6-8100g almond meal6 plums75g SR flour2 eggs80g sugar130g butter, softened1 orange or lime zest30ml brandy½ tsp ground cinnamonFor the Pastry95g sugar150g butterPinch salt½ vanilla bean scraped1 egg185g bakers flour40g cornflour2g baking powder Whisk the butter and sugar and brandy together. Add the egg, and then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced plums on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature. For the PastryCream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case, chill, then blind back until golden.
Learn more
Rhubarb Coconut Cake
Makes 1 x 18cm 4 layer cake300g butter6eggs400g sour cream1 tsp vanilla bean paste100g desiccated coconut420 flour1 lemon zest and juice30g baking powder300g caster sugarBeat the butter and sugar until light and fluffy. Add the eggs whipping between the addition of each egg. Fold in the sour cream. Fold in the sifted flour and baking powder, coconut and lemon. Divide evenly into 4 lined cake layer pans and bake for 15-20minutes until lightly golden. Remove from the oven and allow to cool completely before decorating.For the rhubarb500 rhubarb100g sugar1 orange juice and zest1 vanilla bean1 cinnamon stickWash the rhubarb and cut into chunks. Combine all ingredients in a pan and cook until the rhubarb breaks down and the liquid is reduced. Allow to cool completely.For the rhubarb buttercream6 egg whites225g caster sugar450g unsalted butter softened.Over a double boiler whip the egg whites and the sugar until thick and glossy. Transfer the mix to a mixer and whip until cold. Gradually add the butter little by little and then rhubarb to taste.To assemble the cake1 punnet raspberriespomegranate seedsedible flowersSpread a little rhubarb mix over each layer of cake and pipe smooth rosettes over the cake and add fresh raspberries between each rosettes on the outer edge. Repeat for each layer then place each layer on top of each other. garnish with fresh edible flowers and pomegranate seeds.
Learn more