Home Tags Posts tagged with "sweets"
Tag:

sweets

Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache
CakesDessertsRecipes

Mount Glorious – Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

by koalifiedbaking
I’m not gonna lie; a fluffy chiffon cake had been on my to-make list for ages, so I’m so thrilled that I finally made it happen! I think some of you might be able to relate – when you’re truly into something, you simply want to do it however you feel that day. Take myself as an example, I think about food almost every waking moment and would use baking as an excuse for EVERYTHING. Like today, feeling beaten up physically after a rough night, I decided to bake off some of the tiredness with this superb recipe👌🏻. Side view of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey GanacheSo, for this chiffon cake, I went against the normally lighter approach to chiffon cake, and used a combination of Hojicha (aka roasted green tea), dark chocolate and whiskey. They’re three flavours that are equally bitter and complex, instantly invoking a feeling of maturity. What’s more, I only realised later that they’re all elements deeply ingrained in Japanese culture. From the cold tip of Hokkaido down to the summery bays of Okinawa, the core of such tastes is tied to the purity of nature. Doesn’t that sound amazing? 😉

Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

As this is my first attempt of making a chiffon cake, I adapted the recipe of Green Tea Chiffon Cake by Just One CookBook. I am a big fan of the author, as she explains everything slowly and clearly, and I LOVE authentic home-style Japanese food. Feel free to pair the cake with fresh cream or fruits; but I wouldn’t mind having it on its own. Make this delicious treat for yourself and let me know how it goes!!

Close detail of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

Ingredients:

For the cake:

  • 3 egg yolks, room temperature
  • 30 g caster sugar
  • 3 tbsp (40ml) canola oil
  • 4 tbsp (60ml) milk
  • 75 g (⅔ cup) cake flour
  • 1 tbsp (10g) hojicha powder
  • 1 tsp baking powder
  • 1 tsp vanilla

For the meringue:

  • 3 egg whites, room temperature
  • 60g caster sugar
  • pinch of salt

For the ganache:

  • 100g 70% dark chocolate, chopped
  • 100g heavy cream
  • 20g butter
  • 2 tbsp whiskey

For the toppings:

  • 1/4 cup hazelnuts, chopped

Instructions:

For the cake:

  1. Preheat oven to 340F (170C).
  2. In a large mixing bowl, whisk egg yolks and caster sugar (30g) until light and pale. Add canola oil, milk and vanilla, and whisk until well combined.
  3. Sift in cake flour, hojicha powder, and baking powder to the egg yolk mixture. Mix until totally incorporated.
  4. In another bowl (make sure it’s oil free), add egg whites and salt. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add the caster sugar (60g) using a tablespoon, and beat until all sugar dissolves and soft peak forms. This will take about 5 mins. Gently fold the meringue into the cake mixture in 3 additions.
  5. Pour the mixture into the ungreased 17cm chiffon cake pan (please do NOT grease your pan or otherwise your chiffon cake won’t stick to the pan and therefore collapse while baking). Tap the pan a few times to release air bubbles.
  6. Bake for 30 minutes or until a toothpick inserted comes out clean.
  7. The cake must be cooled upside down; balance the chiffon pan on a tall heavy bottle using the pan indent. Leave until the cake is completely cool before removing it.
  8. To remove cleanly, keeping the pan upside down and use a thin sharp knife or thin offset spatula, running it gently around the cake.
  9. Place the serving plate on top of the cake (which will now become the base of the cake) and flip over. The cake should pop out easily.

For the ganache:

  1. Add the chopped chocolate in a mixing bowl. Set aside.
  2. In a saucepan, add cream, butter, and salt. Bring it just to boil over medium-high heat. Turn off the heat.
  3. Pour the cream mixture over chocolate. Let stand for 10 mins and don’t stir to prevent it from going grainy.
  4. Stir the mixture with a whisk until smooth and shiny. Add whiskey and mix well.
  5. Pour over the chiffon cake and top it with chopped hazelnuts.
6 comments
The Ultimate Dream – Raw Pistachio Avocado Coconut Ice-cream Cake
CakesDessertsRecipes

The Ultimate Dream – Raw Pistachio Avocado Coconut Ice-cream Cake

by koalifiedbaking
I don’t know why I didn’t do it earlier, but what happens when all of my favourite ingredients, i.e. pistachio, avocado, and coconut, are put in one single cake? A DREAM COME TRUE. I just finished 75% of my ielts test this morning, so I feel like I have to write about food to celebrate life a bit. OLYMPUS DIGITAL CAMERAAnd although it is slowly reaching Autumn here in Hong Kong, whenever I step outside, I literally melt into pieces. Even still, I can’t always resort to bubble tea to cool myself down right? Well, can I?!?OLYMPUS DIGITAL CAMERAI think people who love pistachios would understand how hard it can be to enjoy these tiny yet unbelievably expensive nuts; every one of them counts. I always wanted to save money by getting those with shells, and one time while I was shelling them at home for over an hour and was caught by my brother, and he laughed at my lonely solitude time. Whoops.

OLYMPUS DIGITAL CAMERA

This cake is inspired by the PISTACHIO & ORANGE BLOSSOM RAW AVOCADO CAKE by Unconventional Baker – someone who creates tons of beautiful, raw and healthy desserts. Being as greedy as always, I threw in a dash of coconut goodness, i.e. dessicated coconut and coconut milk, into the cake base and cake filling respectively. In both the original and my own take, every mouthful It is all about freshness brought by the cake’s natural, raw components. With that said, how can I honestly make it sound even better? How about by telling you that  this cake is a frozen ice-cream cake? This way, every mouthful feels both icy and creamy in texture, and entirely nourishing and satisfying in feel. In other words, this is the perfect treat for a sunny, warm day when you just want to hide inside a fridge that’s probably too small for you.

OLYMPUS DIGITAL CAMERA

Ingredients:

Crust:

  • ½ cup raw pistachios (~55g), pre-soaked and drained
  • 1/2 cup desiccated coconut (~50g)
  • 5 soft medjool dates, pitted (~95g)
  • 1 ½  tbsp maple syrup
  • ⅛ tsp salt

Filling:

  • 2 medium size avocados, peeled and pitted (~230g)
  • 1/2 cup (120ml) maple syrup
  • 1 cup (240ml) coconut milk
  • 1 tbsp lemon juice
  • ⅛ tsp salt
  • ¼ cup raw pistachios
  • tsp vanilla

Optional Toppings: 

  • Raspberries and chopped pistachios

Instructions:

For the base:

  1. Line an 8 inch cake pan with parchment paper.
  2. Using a blender or food processor, ground the crust ingredients into a semi-fine texture with some crunch left.
  3. Evenly distribute the mixture on the bottom of the pan and press with a spoon until the base is even and firm.

For the filling:

  1. Using a clean blender or food processor, blend all the filling ingredients in high speed until smooth and creamy.
  2. Pour the mixture into the prepared cake tin.
  3. Freeze the cake for at least 3 hours to let it set. 
  4. If preferred, decorate the cake with raspberries and chopped pistachio just like I did. Enjoy! 🙂

*To enjoy the ideal texture, please first leave the cake to soften a bit in room temperature for about 10 mins. 

3 comments
Four Lemon Curd Limoncello Meringue Éclairs
Choux Pastry (Eclairs and Puffs)DessertsRecipes

Lemon Curd Limoncello Meringue Éclair

by koalifiedbaking
This post is my salute to the éclair  – the stunning, wicked treats found in most French pastry shops which by their very nature capture everyone’s steal hearts. By definition, an éclair is a finger-shaped pastry made with choux dough, filled with cream or custard and topped with icing. It’s no exaggeration to say that they look like art and taste like heaven – something achieved with patience, precision and care.Four Lemon Curd Limoncello Meringue Éclairs

Continue Reading
8 comments
Vibrant lemon curd
RecipesUncategorized

The Easiest Homemade Lemon Curd Ever

by koalifiedbaking

Lemon curd is one of the greatest inventions on Earth. I love it because it’s refreshingly sweet & tart at the same time. Making it yourself may sound intimidating enough that you’d opt for store-bought ones in the supermarket. But let me get this straight – making lemon curd yourself only sounds sophisticated – it’s actually SO very easy. In fact, you might start thinking about giving away jars and jars of lemon curd to your friends, family or even your neighbours whenever the occasion calls for it LOL.

Full jar of Lemon Curd
This delicious and simple recipe is by Cupcake Jemma. I first came across her when I was searching for cupcake videos on YouTube. The cupcakes she made in her videos looked so good that I finally overcame my irrational fear of making them, and made my first round as soon as I could (but let’s leave that for next time). I absolutely admire her, for her unquestionable talent in baking, self-confidence, beauty, and tattoos. She has simplified the making process so much that I couldn’t wait to give it a go. And you know what? She didn’t lie; it’s just that simple.
Spoon of Lemon Curd
Once you have made a whole jar of lemon curd (applause!), there are limitless things you can do with it.  Stay tuned, as for the next few blog posts, I am going to share some of my fav lemon curd dessert recipes with you all!

Ingredients:

  • 5 egg yolks + 2 whole eggs
  • 1 lemon, zest of
  • 110 ml lemon juice (about 3 lemons)
  • 110 g caster sugar
  • 60g cold chopped butter

Instructions:

  1. Prepare a double boiler. To do so, fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
  2. Put all ingredients except the butter into the heatproof bowl. Using a whisk, stir the mixture continuously but gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up. This process will take about 5-7 mins. Remove the bowl from the saucepan.
  3. Stir in the cold chopped butter into the mixture. Mix until the butter completely melts.
  4. Put the lemon curd into an airtight container and store in the fridge for up to 2 weeks. Enjoy!

*You may sieve the lemon curd if you want a creamier texture, just remember that you only add the lemon zest in the end. 

 

4 comments
Stack of Macadamia Nut Butter Avocado Brownies
Brownies and BarsDessertsRecipes

Cute and Creamy – Macadamia Nut Butter Avocado Brownies

by koalifiedbaking
In case you still don’t know, I LOVE avocado. The worldwide avocado obsession possibly started with the ridiculously endless yet highly addictive avocado toast pictures that flooded Instagram in recent years. But let’s not get too cynical about its fame and take the time to acknowledge the fact that avo is amazing (and nutritious, creamy, delicious, cute, natural). Three Macadamia Nut Butter Avocado BrowniesAs for the recipe, a friend of mine tried this brownie and she said it was a total bomb. Well, it is indeed. You might be worried about the end result when there’s no butter or any liquid oil added to the recipe; relax. The smoothness of macadamia nut butter blended with the creaminess of avocado keeps the final treat moist and gooey – just as how brownies should be.Tray of Macadamia Nut Butter Avocado Brownies

I also wanted this brownie to feel a little bit more “mature”, so I used coffee and good quality dark chocolate to provide a contrast to the sweetness of the white sugar. In the end, there’re so many different textures in every last little mouthful – creaminess from macadamia nut butter and avocado; crunchiness from chopped macadamia; and gooeyness thanks to half-melted dark chocolate. So, even IFFFF you don’t have the biggest sweet tooth, you’re gonna declare this brownie your new bae.

Ingredients:

  • 95g all purpose flour
  • 50g cocoa powder
  • 1/4 tsp salt
  • 1 avocado
  • 60g homemade macadamia nut butter *See Note
  • 120g white sugar
  • 2 eggs  
  • 1 tsp vanilla
  • 1 tbsp instant coffee powder melted in 1 tbsp hot water
  • 1 tbsp almond milk
  • 50g 70% dark chocolate, chopped
  • 100g macadamia, chopped

Instructions:

  1. Preheat oven to 350F (175C). Line a square pan with parchment paper.
  2. In a bowl, sift in and combine well flour, cocoa powder, and salt.
  3. In another bowl, mash the avocado until smooth with a fork or masher. Add macadamia nut butter, sugar, eggs, vanilla, coffee mixture, almond milk. Mix well.
  4. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated.
  5. Stir in the chopped dark chocolate and macadamia.
  6. Pour the batter into the prepared square tin.
  7. Bake the brownie for 18 minutes (don’t overcook brownies!). Take the brownie out from the oven and let cool in the pan for at least 10 minutes before any handling.

*Note for macadamia nut butter

Macadamia nut butter is very easy to make as long as you have a blender or preferably food processor.

Instructions:

  • Roast 200g raw macadamia in an oven at 350F (175C) for 8 mins. Blend or process the roasted macadamia until completely smooth and creamy. Store the excess in an airtight jar and put in the fridge.
0 comment
Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base
CakesDessertsRecipes

Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base

by koalifiedbaking

 

Side view of Tofu Matcha Cheesecake with Coconut Nutty BaseIf you are Asian or familiar with Asian cuisine, “matcha and tofu” may seem pretty normal for you, but in the west, they are quite literally the flavour of the month. After multiple attempts, I am so glad that I have finally come up with the perfect recipe to share with you all. This is a no-bake dessert, so even if you don’t have an oven at home, it’s no problem at all.

Continue Reading
4 comments
Fresh baked Zucchini Maple Yogurt Pecan Bread
DessertsQuick bread and loaf cakesRecipesUncategorized

E-Z Indulgence – Zucchini Maple Yogurt Pecan Bread

by koalifiedbaking
Let’s keep the loaf cake/bread train going, shall we? The idea of putting zucchini into desserts sounded absolutely strange to me last year; I mean, why would you do it? It’s a vegetable! If you are having the same doubts now, do read on, I assure you you’ll be convinced.

Freshly sliced Zucchini Maple Yogurt Pecan BreadBecause of the ingredient substitutions (i.e. coconut oil, maple syrup and yogurt etc), I would say this bread is on the devilish side of healthy – something just sweet enough to satisfy your sweet tooth, and you’d be dying to devour in the morning (without feeling TOO guilty). Truth be told, you can’t really taste the zucchini much in this bread, but what it does here is to add enough moisture and, of course, loads of nutrients to the final dish. What you get is the right balance of dry and wet, making it moist but not overly gooey. When you add pecans, it creates a nutty crunch that renders the bread a textural feast.
Slice of Zucchini Maple Yogurt Pecan Bread
Is that it? Well, one unmissable element of this bread is orange zest. A bit of this sweet-scented goodness in the cake batter brings about a refreshing aroma, leading you on a journey to a secret citrus patch. Easily whipped up in less than 20 mins and ready to eat an hour later, this bread is a sure win.Ingredients:

  • 1 1/2 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • Salt
  • ⅓ cup coconut oil
  • ½ cup maple syrup
  • ½ cup plain yogurt
  • 1 egg
  • 1tsp vanilla
  • 1 cup shredded zucchini
  • one orange, zest of
  • 1 cup pecan (~125g), chopped

Instructions:

  1. Preheat oven to 350F (175C). Line a loaf pan with parchment paper, or grease it with butter or oil; set aside.
  2. Shred a medium size zucchini until you get a cup of shredded zucchini. Squeeze shredded pieces with your hand to get rid of excessive water content; set aside.
  3. In a bowl, sift in and combine well the flour, cinnamon, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the coconut oil, maple syrup, yogurt, egg, vanilla, zucchini, orange zest and pecan until smooth.
  5. Pour the dry flour mixture into the wet ingredients in three batches, stirring continuously. Stir the batter gently with a spatula until everything is just incorporated.
  6. Pour the batter into the prepared loaf pan. Tap the pan several times to break any air bubbles. Bake the cake for 50-55 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10 minutes. When the cake is cool enough to handle, remove it from the pan and let it continue to cool on the wire rack before serving. 
3 comments
Be Cool as a Coconut – Raspberry Triple Coconut Loaf Cake
DessertsQuick bread and loaf cakesRecipes

Be Cool as a Coconut – Raspberry Triple Coconut Loaf Cake

by koalifiedbaking
As featured in my amazing friend’s the Liberty Mag – https://thelibertymag.wordpress.com/2017/08/25/be-cool-as-a-coconut-raspberry-triple-coconut-loaf-cake/*Do check out the above uni student-run independent online magazine for more fun & inspiring articles about a wide range of topics!

This cake is a sensational celebration of one of the most versatile ingredients on Earth, coconut. It’s great in savory as well as sweets dishes, aka my absolute weakness with which you can bribe me into doing anything (okay, that may or may not be an exaggeration but I dare you to try it). Triple Coconut Raspberry Cake with Lemon Glaze. Why Triple? Well, coconut milk, coconut oil, and desiccated coconut are all in the batter, with an added touch of shredded coconut on top. When you taste this cake, you’re literally embracing the many sides, textures, and tastes of the humble little coconut.Raspberries on Raspberry Triple Coconut Loaf Cake

Continue Reading
0 comment
Tray of Salted Double Dark Chocolate Brookies
CookiesDessertsRecipes

Chapter Three of the Chocolate Trilogy – Salted Double Dark Chocolate Brookie

by koalifiedbaking
Broken Salted Double Dark Chocolate BrookieIt’s a Sunday morning, why don’t we talk about cookies? And by cookies, I actually mean “brookies”, a term made popular by a late night snack challenge on Australian Master Chef. This recipe is adapted from said Master Chef Australia 2016 recipe with some minor modifications. Oh, it’s the ultimate treat for chocolate lovers (i.e. everyone). I am not always down for such absolutely indulgent desserts but, seriously, when taken out fresh from the oven, these cookies look just like they taste – INSANE. They’re sweet, soft, rich, gooey, and the chocolate chips will just ooze out upon touching. In short, it’s magic, except it’s pretty dark and all too real.

Continue Reading
1 comment
Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin
Cupcakes and MuffinsDessertsRecipes

Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin

by koalifiedbaking
When my boyfriend gave me a bottle of coffee liqueur bought this year’s Regional Flavours festival, I felt that I had to do something amazing to do it justice. But what? What could do it? That’s when it hit me.

Muffins were among the first things that I made when I started to bake. Although my very first batch of muffins (banana walnut muffins) was an absolute disaster (shhhhhh), these hearty little treats shall forever hold a special place in my heart. So yeah, muffins it is. Moist, light and fluffy ones at that–is there any better way to kick off the day?

tray of muffins with bottle of ohana winery cold drip coffee liqueurThis recipe is inspired by the “Chocolate Espresso Muffin” by Christiann Koepke; her recipe had me so pumped when I saw it, as it smartly includes a few interesting twists on the standard ingredients. The combination of the sweetness from white and brown sugar balances well with dark chocolate; the moistness is given by the olive oil and yogurt, with the added richness of the coconut milk; and last but not least, the subtle fragrance coming from the coffee liqueur, it’s perfect. Altogether, this is going to make mind-blowing muffins with a smooth, seductive coffee hit.

Not satisfied yet? Throw in some chopped hazelnuts – the best nut to pair with chocolate flavour in my opinion – and dark chocolate to give the muffins the needed crunch and gooeyness. I promise, with these gorgeous homemade muffins, your friends are going to love you, forevermore.
sprinkling white sugar on coffee hazelnut chocolate muffinsIngredients:
Make 12 muffins

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup olive oil
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 cup coconut milk
  • 250g dark chocolate, roughly chopped  
  • 1/4 cup coffee liquor
  • 1 cup hazelnuts, roughly chopped
  • 2 tbsp white sugar (for sprinkling)

Instructions:

  1. Preheat oven to 375F (190C). Grease a 12-cup muffin pan with olive oil or line it with muffin liners.
  2. Prepare a double boiler. Carefully melt 100g dark chocolate with the double boiler the chocolate until smooth. Remove from heat and set aside.
  3. In a bowl, sift in and combine well flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk olive oil, sugar, eggs, Greek yogurt, coconut milk, and the melted chocolate until smooth.
  5. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated. Stir in the remaining 150g dark chocolate and hazelnuts.
  6. Fill the muffin tin ¾ full and sprinkle white sugar on each muffin cup.
  7. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the muffin’s centre comes out clean. Let cool in the pan for at least 10 minutes, before carefully removing them from the pan to cool completely on a rack.
5 comments
Newer Posts
Older Posts