I’m going to share a cake recipe that I used for my friend’s 22nd birthday. He was going for a rustic theme and wanted something summery so I went with a naked cake, using passion fruit and fruits that are in season right now in Australia. I followed the cake recipe by Phoebe Wood and Kirsten Jenkins and a lemon and passionfruit curd by Poh Ling Yeow. The recipe below makes 2x 20cm round cakes. I made 4 batches of this cake recipe, which filled 3x 20cm round cake tins and 2x 27cm round cake tins.
Preheat the oven to 160o Grease 2x20cm round cake pans and line with baking paper.
Beat the butter and sugar until pale and fluffy. Add one egg at a time until well combined. Beat in the sour cream and passionfruit pulp and combined. Fold in the flour. Evenly divide the cake mixture into the cake tins. Smooth the tops and bake in the oven for 40-45 minutes or until a skewer placed in the middle of the cake is clean when removed.
Remove from the oven and cool in the tins for 15 minutes before placing it on a wire rack.
Once completely cool, trim off the domed top of the cake.
Beat butter, sugar, vanilla and salt until combined. Beat one egg at a time until just combined. Don’t be alarmed if the mixture looks curdled. Mix in the passionfruit pulp, lemon juice and zest until combined.
Cook mixture in a medium saucepan on a low heat setting until it has thickened (roughly 15 minutes). The consistency should be thick enough to coat the back of a wooden spoon. Test by drawing a line at the back of the spoon with your finger, if the line remains as is, without the curd running off, it is ready to be removed from the stove.
Pour curd into a sterilised glass jar, screw the lid on and invert jars until completely cool before refrigerating.
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I’ve been trying to cut down on junk food so I’ve been trying to look for a cleaner version of a brownie. I have created a brownie that is a chocolate fudge slice/brownie hybrid. It has hints of hazelnut in the base, which makes it so much more delicious, almost like you’re eating a choc and Nutella treat. The recipe I have created was inspired by Luke and Scott’s chocolate slice from their book, Clean Living Cookbook: Delicious Paleo Food to Help You Change Your Life. Recipe can be found below.
1/3 cup Cacao and Hazelnut spread (you can also use any other nut spread e.g. peanut butter or almond)
Place all of the base ingredients into a food processor until everything is well combined. Spoon into a greased and lined 18cm x 18cm brownie tin and pack it down firmly. Stick it into the freezer for 10 minutes.
Place all of the dates and cocoa powder into the food processor until mixture is smooth. It will form a smooth thick clump when ready. Smooth this mixture onto the base evenly.
Mix the cacao powder, maple syrup and coconut oil together. Pour on top of the brownie. Sprinkle the cacaco nibs on top and set in the freezer for 30-60mins before serving. Store in an airtight container in the freezer.
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Yesterday I went out for dinner to celebrate my best friend’s birthday. His favourite type of cake is a blueberry cheesecake. I thought I’d do something a little different by creating a cake with two different layers. I also paired it with a strawberry sauce, which I thought added a nice touch to it. You can find the recipe for it here. I personally prefer a thin biscuit base, so if you prefer a thicker base or prefer the biscuit layer to cover the sides, then add more biscuit crumbs and butter accordingly. No Bake Berry Cheesecake with Strawberry Sauce Adapted from Philadelphia and J cupcakesIngredients
1 cup sweet biscuit crumbs
80g butter, melted
500g of cream cheese, softened (at room temperature)
200ml heavy whipping cream
12g gelatine, ¼ cup boiling water
½ cup caster sugar
¼ cup strawberry puree
¼ cup blueberry puree
Blueberries and strawberries, extra, for decorating (optional)
Dried roses (optional)
Mix the butter with the biscuit crumbs and press into the base of your lined and greased 18cm round spring form pan. Refrigerate.
Beat the heavy whipping cream until soft peaks form.
In a separate bowl, beat the cream cheese with the sugar with an electric mixer, until smooth.
Fold in the whipping cream into the cream cheese batter.
Separate the mixture into two bowls, evenly. In one of these bowls, mix in the blueberry puree and 6g gelatine, dissolved in 1/4cup of boiling water until well combined.
Pour blueberry cheesecake mix into the springform and spread evenly. Chill the whole pan in the freezer for 5 minutes.
Repeat step 5 with the other half of the cheesecake mixture, but with the strawberry puree. Pour the strawberry cheesecake mixture on top of the blueberry layer, spreading it out evenly on the top. Refrigerate the whole pan overnight to set.
Remove from pan and serve with fresh strawberries and strawberry sauce, which you can follow here.
Enjoy! If you have any questions, please leave a comment below. I’d also love to hear your thoughts on this recipe. Don’t forget to like and follow if you like recipes if you’d like to see more!
I paired made this sauce last night to go with my no bake berry cheesecake, which you can find here. I based my recipe on Emeril Lagasse’s raspberry sauce from his show Emeril Live, episode on Terrines. I just substituted the raspberries with strawberries. I added a little more sugar since I found that my cheesecake needed just that little more of sweetness to it. This sauce still has a nice tartness to it though.
Wash strawberries and remove the stems. Roughly chop them up.
Place strawberries, sugar and lemon juice into a saucepan. Cook over medium-high heat and stir it occasionally with a wooden spoon. The strawberries will breakdown after a few minutes. Continue stirring and cooking until sauce thickens (roughly 15 minutes).
Remove from the heat and blend the sauce to remove any clumps. Refrigerate until ready to use.
This would be nice served with a cheesecake, like I did, or on top of some ice cream!
Enjoy! Please like and follow if you’d like to see more. Leave me a comment if you have any questions 🙂
My brother bought me a KitchenAid just the other day. He supplies me with the machinery, I bake the food and he eats it. That’s just how we roll. I ain’t complaining because my old stand mixer gave up after serving my mother and I well for the last 10 years. So in celebration of receiving this new machine, I thought it was a great idea to bake a simple cake as a test run. Strawberries are also in season at the moment, so I’m going to utilise them as much as possible in desserts. You can use any other berries, if you’d like. I’m just using what is in season. Any who, the recipe below was adapted from Linda Lomelino’s Summer Cake recipe from her beautiful food blog, Call me cupcake. Her recipes and food photography are on point!
Preheat the oven to 180oC. Line you pie pan 25cm (10 inch) or 23cm(9inch) cake pan with baking paper and grease the sides with butter.
Sift flour, baking powder and salt into a bowl.
In a separate bowl, beat the butter and sugar until pale and fluffy. Add the egg, milk and vanilla, and mix until well combined.
Slowly add the sifted dry ingredients into the egg and butter mixture until batter is smooth.
Pour mixture into your cake tin and place your strawberries on top.
Bake for 10mins at 180oC, then reduce the temperature to 150oC and bake for another 30-50 minutes or until the surface of the cake is golden brown and skewer is clean when placed in the centre of cake.
Remove cake from oven and allow it to cool in its tin before turning it out.
Serve when cooled and dust some icing sugar over the top.
Thanks for reading and hope you enjoy! Please like and follow my blog if you like what you see J
310g ground almonds (I used LSA mix – in my opinion, pure ground almond is better)
140g caster sugar
6 large eggs
1 lemon (zest and juice)
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
Icing sugar for dusting
Seasonal berries (I used frozen berries to serve)
Place whole oranges (peel and all) in a saucepan filled with boiling water (about 1L) and boil for 30 minutes. Drain and remove all seeds when oranges have cooled.
Preheat oven to 160C. Line a springform cake tin (20cm/8inch) with baking paper.
Place all of the other ingredients and oranges in a food processor and blitz until it forms a thick and smooth batter.
Place mixture into the cake tin and bake for 1hour and 10 minutes or until cake is cooked (stick skewer in the middle of cake and it should come out clean). Take the cake out of the oven and leave cake in tin until cool (roughly 30 minutes) before turning it out.
Dust the cake with icing sugar and serve with fresh berries (or frozen, like I did)
Note: If you have a NEFF oven, put it on the CircoTherm setting.