Beetroot and Red Wine Red Velvet Cake

I found this recipe in the cookbook 'Ripe Recipes - A Fresh Batch' my friend bought me for my birthday. This cake has an earthy yet rich flavour and is very different to traditional red velvet cakes in that it gets its eye-catching colour from beetroot instead of red food colouring. I iced it with a white chocolate and cream cheese icing. I highly recommend purchasing this cookbook, it has great recipes using fresh ingredients for every occasion from Christmas to Mexican day to Friday Pie Day. It also includes helpful How To's and Top Tips.

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Chocolate whiskey cake with chocolate ganache

White chocolate and raspberry cake with white chocolate ganache, white chocolate buttercream and freeze-dried raspberries

Clean and Organic Bounty Bars

I got the recipe for these here but used organic desiccated coconut, 2Tblsp of cocnut oil instead of 3 and low-fat coconut milk instead of full fat. So yummy and becuase these are healthier than traditional, store-bought Bounty bars, they are particularly addictive!

Rosewater, Pomegranate and Raspberry Macarons

Yaaay! Exams are done and dusted for this year and I'm so happy now because I can bake more, post more and sleep more! Here's an adapted recipe for Rosewater, Pomegranate and Raspberry Macarons from Jo Seagar that I made a while ago but hadn't yet got around to posting! Macarons have a bad reputation of being very difficult to make, however they are quite the opposite! The trick is not to rush when adding the caster sugar as you need it to be completely dissolved to get a smooth surface when the macarons are baked. Also, leaving the macarons to dry for at least 40 minutes after piping ensures you will get the perfect "pied" (as the French call it) at the base of your macarons when you bake them. In French bakeries, they leave their macarons overnight to dry but I could never be expected to have that kind of patience.

Rosewater, Raspberry and Pomegranate Macarons

1 cup ground almonds

1 1/4 cups icing sugar

3 egg whites

Pinch of salt

1/3 cup caster sugar

1 T Rosewater (or to taste)

1 batch raspberry buttercream (regular buttercream with freeze-dried raspberry powder and 2T of Pomegranate molasses)

Line a baking tray with non-stick baking paper and spray with non-stick baking spray and wipe off the excess, or evenly coat the baking paper with vegetable oil.

Place the ground almonds and icing sugar in a food processor and grind until it is very fine and powder-like, then sieve this powder into a separate, clean bowl to sift out any bits

Place your egg whites and salt in a clean and dry metal, glass or ceramic bowl. (anything other than plastic as this could be harboring unwanted flavours and/or nasty bits that you do not want in your mixture!) Whip until soft peaks form. Then very, very, very slowly add the caster sugar, 1/2 teaspoon at a time until it is fully dissolved in the egg whites. (This step is paramount to getting a nice, smooth finish to your macarons so do not rush! You can test to see if the sugar is dissolved by rubbing a bit of mixture between your fingers to feel for any grittyness) By the time all the sugar is dissolved, you should have firm, glossy peaks.

Add half of the almond and icing sugar mix, rosewater and pomegranate molasses to the egg white and fold in. Add the other half and mix until a smooth, glossy, thick-dripping mixture is formed. 

Using a piping bag with a 1cm tip, pipe small circles 3cm in diameter of mixture onto the prepared tray, leaving about 3-4 cm in between each one. If your macarons have peaks, these can be dabbed with a wet finger to flatten. Tap the trays a couple of times on the bench to release any air bubbles and leave to dry for 40 mins - 1 hour. (You will know they are dry when they are no longer sticky when lightly dabbed with a dry finger) At this point, you should pre-heat your oven to 130ºC.

Bake for 20-30 minutes. Allow to cool before filling with pomegranate and raspberry buttercream.

Chocolate Whiskey Cake with Chocolate Ganache and Candied Rose Petals

I'm not quite sure where my mother got this recipe from, but it has certainly earned one of the top places in my cake hall of fame. Once you try this thick, ridiculously rich cake you shall see why! The Whiskey gives this cake a very unique flavour which goes surprisingly well with chocolate (but then again, what doesn't?) The batter could very well make one massive, aerated cake but this cake is instead very dense and devilishly delectable. And obviously out of the kindness of my heart, shall share the recipe with you.

Ingredients:

1 250g block of dark energy chocolate
250g butter
1 1/2 cups hot water
2 eggs, lightly beaten
2 Tblsp Whiskey
2 tsp vanilla essense
1 1/4 cup self-raising flour
2Tblsp cocoa
1 cup caster sugar

Preheat oven to 150ºC and line an 18cm cake tin with baking paper
Melt the chocolate in a saucepan over a low heat or in the microwave in 30 second bursts on 50% power.
 Transfer to a standing mixer or large bowl and add the hot water. Allow to cool until the base of the bowl is touchable then whisk in the eggs, whiskey and vanilla until combined.
Add the self-raising flour, cocoa and sugar and whisk until there are no lumps.
Pour into the prepared tin (it is a very wet batter as you can imagine, but do not be alarmed, that's how it should be) Bake for 1 1/2 hours or until the top doesn't wobble when the tin is lightly swayed.

Lavish in sumptuous amounts of chocolate ganache and garnish with toppings of your choice (I used candied rose petals, see recipe here)

How To: Make Candied Rose Petals

Candied rose petals make for a beautiful garnish for cakes, cupcakes and the like and are just as delicious (yes they are edible!) as they are aesthetically pleasing.

You will need:

1 un-sprayed rose (check with the florist)
1 egg white
1/2 cup white sugar

Gently pluck the rose petals from the bud and lay out on a clean board.
Place your egg whites in a small bowl and spread sugar out onto a plate or shallow dish. (I did say 1/2 of sugar however your job is easier the more sugar you have).
Using a pastry brush, lightly coat each face of the rose petal in egg white, making sure to completely cover both sides.
Then place the petal onto the sugar bed and douse it in the white sugary crystals, making sure to evenly carpet each surface.
Return the petal to the board and leave to dry for around 1 hour.

Lemon Sponge Cake with Pomegranate Mousse, Lemon Curd, White Chocolate and Cream Cheese Icing and Fresh Pomegranate Seeds