tasty

UBE & AVOCADO LIME SWISS ROLL – Recipe

Posted on by misterbowtie

SWISS ROLL SPONGE Ingredients:

  • 3 Large Eggs, Separated
  • 70g (1/3 Cups) Caster Sugar
  • 40g (1/3 Cup + 1 Teaspoon) Cake Flour
  • 1 Tablespoon Milk
  • 25g (2 Tablespoons) Unsalted Butter, Melted

 

METHOD:

  1. Preheat oven to 180C (350F).
  2. Line a 30 x 30cm baking sheet with baking paper.
  3. Whisk egg whites till soft peak stage, a small dollop just sits on top of the meringue.
  4. Gradually add in the sugar and beat until stiff peaks.
  5. Whisk in egg yolk one at a time.
  6. Fold in cake flour in two parts. Adding milk in between.
  7. Stir in the melted butter till incorporated.
  8. Transfer to prepared pan, smooth out surface with spatula.
  9. Bake for 9-10 minutes just until the surface turns lightly golden.
  10. Lightly mist a clean kitchen towel till slightly damp. I don’t have a spray to mist so i just soak in water and wring out all the excess water.
  11. Invert cake onto the towel immediately from the oven.
  12. Peel off the paper, cut lengthwise into two long sheets and roll up with the towel.
  13. Cool completely before unrolling and filling with cream fillings and rolling it up again. Spread about 1cm thick ube cream on top, then pipe on thin layer of avocado cream over the top for dual layer look.You don’t want the avocado cream to be thick or it will be too overwhelming.
  14. Wrap with cling wrap & refrigerate the two thin rolls a few hours till firm before slicing into small short or tall logs as you like (Mine is shorter as it needs to be transported), plus they are quite rich after you eat a certain amount so i kept it short.
  15. Place upright on serving platter or board, pipe some whipped cream & garnish with the dragon fruit melon balls. I did a large star tip rosetta on one side, then a kiss shape next to it so you can see the two-tone filling. Garnish with one melon ball of dragon fruit and sprig of mint.

 

UBE CREAM Ingredients:

  • 200g (1/2 + 1/3 Cups) Thickened/Heavy Cream, Whipped
  • 250g (3/4 Cup) Purple Yam/Durian, Pureed
  • 1 Tablespoon Gelatin Powder
  • 50ml (1/4Cup) Cold Water
  • 1/2 Large Avocado, Mashed
  • Zest of Lime
  • Juice of 1/4 Lime
  • 1 Tablespoon Caster Sugar

 

METHOD:

  1. Sprinkle gelatin over the cold water to bloom for 5 minutes.
  2. Gently nuke in microwave without boiling just till dissolved.
  3. Stir gelatin mix into the ube puree.
  4. Whip cream until stiff peaks, then fold into the ube mix.
  5. Separately, stir in zest and juice of lime into the mashed avocado.

 

GARNISH Ingredients:

  • Dragon Fruit (Optional)
  • Fresh Mint Sprigs
  • 300ml (1 + 1/3 Cups) Thickened/Heavy Cream

 

For the melon ball process, if you dont have a melon baller you can just dice into cubes or use something else altogether, it is up to you. I found the trick to using a melon baller for the dragon fruit is to slice the fruit open in half, dig the spoon down to submerge it. Then twist left and right in all directions to form a ball.

WHITE CHOCOLATE, PASSIONFRUIT & RASPBERRY –

Posted on by misterbowtie

PASSIONFRUIT CURD Ingredients:

  • 100ml (1/2 Cup) Passion Fruit Pulp
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 75g (1/3 Cup) Caster Sugar
  • 75g (1/3 Cup) Unsalted Butter, Chilled & Cubed
  • 1/2 + 1/4 Heaped Teaspoon Cornflour/Starch

 

WHITE CHOCOLATE TRUFFLE Ingredients:

  • 115g (1/4 Pound) White chocolate
  • 75ml (1/3 Cup) Thickened/Heavy Cream

 

DARK CHOCOLATE BISCUIT BASE Ingredients:

  • 250g (3 Cups) Dark chocolate Biscuit, Processed
  • 100ml (1/2 Cup) Unsalted Butter, Melted

 

ZESTY WHIPPED CREAM Ingredients:

  • 150ml (2/3 Cup) Thickened/Heavy Cream
  • Zest of 1/2 Lime
  • 1 + 1/2 Teaspoons Elderflower Extract/Orange Blossom/Rose Water
  • 4 Tablespoons Small Raspberries
  • Marmalade, Warmed

GENMAICHA PUDDING with BUTTERSCOTCH SAUCE – Recipe

Posted on by misterbowtie

GENMAICHA BAKED PUDDING Ingredients (Makes 3 Small Servings)

  • 185ml (3/4 Cup) Thickened/Heavy cream
  • 60ml (1/4 Cup) Whole Milk
  • 60g (1/4 Cup) Dark Brown Sugar
  • 4 Tea bags of Genmaicha
  • 3 Large egg yolks
METHOD:
  1. Heat the oven to 120C (250F).
  2. Add cream, milk, sugar and tea bags to a sauce pan stirring to combine over medium heat.
  3. Bring to a rolling boil for 1 minute.
  4. Turn the heat off, cover and steep for 30 minutes.
  5. Take out the tea bags.
  6. Whisk in egg yolks.
  7. Distribute among ovenproof glasses or ramekins and place in a deep dish or baking tray.
  8. Place into oven, with rack slightly pulled out fill half way up the ramekins with boiling water.
  9. Bake for 30-40 minutes or until it barely wobbles in the centre.
  10. Remove from water bath and allow to cool. Transfer to fridge to chill till nice and cold.

EASY BUTTERSCOTCH SAUCE Ingredients:

  • 43g (2 Tablespoons) Honey
  • 28g (2 Tablespoons) Unsalted Butter
  • 34g (3 Tablespoons) Dark Brown Sugar
  • 98g (1/4 Cup + 1/2 TBSP) Sweetened Condensed Milk

METHOD:

  1. Add honey, butter and sugar to pot over medium heat.
  2. Bring to a rolling boil and boil for 2 minutes, stirring constantly.
  3. Add condensed milk and mix till well combined.
  4. Remove and cool before pouring over puddings.
  5. Serve it chilled with sauce on top, or nuke the sauce a little and allow guests to help themselves.
  6. Store airtight and chilled.

UBE, PASSIONFRUIT & COFFEE MINI CHOUX CRAQUELIN – Recipe

Posted on by misterbowtie

CRAQUELIN PASTRY Ingredients:

  • 112g (1/2 Cup) Unsalted Butter, Room Temp.
  • 134g (2/3 Cup) Dark Brown Sugar, Firmly Packed
  • 126g (1 Cup) Plain/All Purpose Flour

METHOD:

  1. Whisk together butter, sugar & flour till combined.
  2. Once texture resembles coarse crumbs, transfer to work surface, pour it out and use palm of hands to smooth out the dough.
  3. Due to the sugar, it will feel grainy but it’s normal.
  4. Once a uniform dough is formed,  optionally divide into two and flatten and cling wrap before freezing till firm but not rock hard. It needs to have some give so it can be rolled out without getting too soft too quickly.
  5. You can do it in one go as one big sheet but you may not be quick enough to remove all the discs of craquelin before it gets too soft, if so just briefly place in freezer to firm up before moving again.
  6. Sandwich the dough between two large pieces of cling wrap and roll it out till it is 0.5cm thick.
  7. Cut out with cookie cutter the size you want your choux to be. Place on cling wrapped dish and keep chilled till choux batter is done.

 

UBE CHOUX PASTRY Ingredients:

  • 63g (1/2 Cup) Plain/All Purpose Flour
  • 33g (2 + 1/2 Tablespoons) Unsalted Butter
  • 83ml (1/3 Cup) Water / Milk
  • 1/2 Teaspoon Ube Essence
  • Pinch of Caster Sugar
  • Pinch of Salt
  • 2-3 Eggs, Lightly Beaten
  • Milk, As Needed

 

METHOD:

  1. Preheat oven to 230C (450F).
  2. Bring water, butter, salt & sugar to a boil (butter should be liquid).
  3. Add flour & stir vigorously to combine to make panada – off heat.
  4. Turn heat back on & stir to mix and press down cooking the flour until the base of the pot has a layer of film. The dough should look glossy.
  5. Stir in the ube essence & allow to cool to room temperature.
  6. Beat in beaten eggs gradually, combining completely before adding more.
  7. Adjust consistency with milk if need. The consistency you are looking for is when you lift batter up on spoon it should form an upside down triangle before dropping off (or an upside down tear drop).
  8. The choux should not be too loose like a cake batter ribbon stage, it should be before that stage with some firm hold when piled on itself so it can puff high.
  9. Fit piping bag with small 1 cm open tip nozzle & fill with choux.
  10. Pipe small 3-4cm wide choux about 2cm high. Keep them 1 inch apart as they puff a lot. Try to let go towards end of piping and swirl the tail into the pastry so you have smooth round surface of piping.
  11. Place the craquelin on top.
  12. Bake for 20 minutes until well puffed (otherwise keep baking), then drop temperature down to 180C (350F) & bake for 20 more minutes to dry out. Cover with baking paper at this point if it seems to be getting close to burning. But avoid opening oven at all if possible.
  13. Slice horizontally once cooled & fill with dual cream piping.

 

 

TRI-FLAVOUR FRAICHE WHIPPED CREAM Ingredients:

  • 160g (2/3 Cup) Crème Fraiche
  • 4 Tablespoons Caster Sugar
  • 500ml (2 Cups) Thickened/Heavy Cream
  • 3 Tablespoons Passionfruit Pulp
  • 1/4 Teaspoon Ube Essence
  • 1 Tablespoons Iced Coffee Concentrate (Optional)
  • 1 Sachet Strong Instant Coffee Powder

 

METHOD:

  1. Combine crème fraiche and sugar in a bowl.
  2. Split into two bowls & combine ube/coffee and passionfruit one in each respectively.
  3. Iced coffee concentrate is optional, but offers more depth of flavour.
  4. Whip the cream till very stiff, so that when the whisk is removed there is a groove or cavity left. Cream should still be white and smooth.
  5. Fold half of the cream into one bowl of fraiche crème each.
  6. Chill for 20 minutes.
  7. On a sheet of cling wrap the length of piping bag used, spread a thin layer of one of the cream. Roll up and twist the two ends to seal.
  8. Repeat with other. Snip off excess on one end to have 1 cm excess from the cream inside.
  9. Place the two creams side by side and slide into piping bag fitted with choice of star tip nozzle.
  10. On a test plate, pipe until both colours are visible.
  11. Pipe 3-4 swirls of filling onto lower half of each choux, then place lid on top, show casing the two-tone filling as much as you can.
  12. Keep chilled till serving.
  13. To preserve crisp of craquelin, best served on day it’s made, and try not to fill the pastry too early as moisture makes it soft.
  14. Store airtight.

NOTE: Do not add your essence when cooking the panada, add it after it is cooked as that caused all my puffs to play up and they only puffed up properly when I did it after rather than before.

 

***When I was researching this page came in very handy for referencing my dough cooking and consistency. Thought you guys might like a read 🙂

http://www.southernfatty.com/halloween-croquembouche/

SESAME, CASHEW & CHOC CHEWY BARKS – CHRISTMAS SPECIAL Recipe

Posted on by misterbowtie

FESTIVE CHEWY BARK Ingredients:

  • 180g (3/4 Cup) Caster Sugar 120, 60 brown
  • 85g (1/4 Cup) Honey
  • 1 Tablespoon Water
  • 80g ( Cup) Raw Sesame Seeds
  • 10g Poppy seed
  • 75g (1/2 Cup) Cashew Nuts
  • 80g Bittersweet Dark Chocolate 70%, Coarsely Chopped
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Teaspoons Unsalted Butter
  • 1/4 Teaspoon Baking Soda
  • Pink Rock Salt/Sea Salt

 

METHOD:

  1. Preheat oven to 180C (350F).
  2. Combine sugar, honey and water into a small pot.
  3. Heat on medium heat, stirring until a smooth slurry mix is made.
  4. Stir in the sesame seeds & cashews & cook whilst stirring until the sides bubble and turns golden amber.
  5. Remove from heat & stir in the vanilla & butter till smooth.
  6. Stir in the baking soda, be careful as it will begin to foam up and bubble a bit.
  7. Immediately pour out onto 23cm (9″) silicone pan.
  8. Bake & check every 15-20 minutes until the sides begin to bubble. At this point you will need to bake for another 30-40 minutes at least to get a deep, dark amber colour to get it really crunchy but still chewy. Cover top with tray if necessary. Mine took around 40-50 minutes giving it a nice crisp crunch but very soft chew in the centre. The longer you go after that the firmer the centre of the slab will get.
  9. Remove the pan & crack or sprinkle some rock or sea salt lightly all over the brittle.
  10. Scatter the chocolate pieces.
  11. Allow to cool completely. It should feel firm and require a fair amount of pressure to make the slab give in when pressing with your finger.
  12. Once it has hardened, use sharp knife to chop into irregular pieces.
  13. Pack for gifts and keep airtight when not serving.
  14. *You can easily replace any of the nuts, seeds for your preferred choices.

GINGERBREAD & SOFT CARAMEL COOKIES – CHRISTMAS SPECIAL Recipe

Posted on by misterbowtie

SALTED SOFT CARAMEL LAYER Ingredients:

  • 60g (1/4 Cup) Unsalted Butter
  • 115g (1/2 Cup) Caster Sugar
  • 100g (1/2 Cup) Dark Brown Sugar, Firmly Packed
  • 150ml (1/2 Cup) Glucose/Corn Syrup
  • 1/2 Teaspoon Salt
  • 150ml (1/2 Cup) Sweetened Condensed Milk

METHOD:

  1. Fold foil into a deep tray that fits measurement of half the tray of cookies.
  2. Butter or grease baking paper, line the foil square with the greased baking paper. Place on a tray for stability so the caramel doesn’t spill.
  3. Mix all ingredients in a large microwave safe bowl as the mixture will bubble up plenty and will need ample room to prevent spillage.
  4. Cover 3/4 of the way the top of the bowl with cling wrap.
  5. Microwave on high for 6-7 minutes, stirring every 90 seconds. About 4-5 times.
  6. You’re looking for the first time it bubbles up, then you’ll need one more round after that.
  7. Pour into a small buttered dish and allow to cool completely.
  8. Allow to chill and set in fridge until solid.
  9. Store Chilled if not using right away.

GINGERBREAD IMPRINT COOKIES Ingredients:

  • 675g (4 + 1/2 Cups) Plain/All-Purpose Flour
  •  1 Tablespoon Ground Ginger
  • 1 Tablespoon Dutch Processed Cocoa Powder
  • 1 + 1/2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Nutmeg
  • 1 Teaspoon Baking Soda
  • 180g (3/4 Cup) Unsalted Butter, Room Temp.
  • 165g (3/4 Cup) Dark Brown Sugar, Firmly Packed
  • 1 Large Egg, Lightly Beaten
  • 340g (1 Cup) Unsulphured Molasses

METHOD:

  1. In a medium bowl, whisk together all the dry ingredients.
  2. With a paddle attachment, beat butter and sugar together until pale and fluffy, 3-4 minutes.
  3. Scrape down the sides & beat in the beaten egg until well combined.
  4. Spray or lightly grease the container to measure the molasses and gradually add it to the mixer whilst slowly mixing.
  5. Once smoothly combined, scrape down the sides again, add in the dry mix in two parts.
  6. The mix will be a bit crumbly once the flour is almost incorporated. Tip out of the bowl and gently knead it until it becomes smooth. It will come together so just be patient and gentle with it.
  7. Divide the dough in two & press into a lined large baking tray each. To smooth out place another baking paper on top once as evenly pressed in as possible, and roll the rolling pin over gently until smooth.
  8. Use a ruler to measure and divide the tray of cookie into two halves & press the cookie imprints firmly on top for just one side. These will be the top half of the sandwich cookies. Repeat with other tray/s until dough is used up. You may need to lightly coat the cookie print with some flour to prevent sticking.
  9. Measure and cut the cookies into individual cookie pieces, this will make it easier to cut after it is baked.
  10. **You could also just leave them plain, or do plain imprint cookies decorated with white chocolate or royal icing piping 🙂
  11. Cover & freeze the dough for 30 minutes.
  12. Preheat the oven to 180C (350F). Bake cookies for 15-20 minutes or so rotating tray halfway, just until they begin to colour.
  13. Whilst still hot, press the imprints again if need to get a deeper impression as the cookies do puff a little. Then use a sharp knife to cut the cookies into individual squares following the cuts made earlier.
  14. Cool on a wire rack completely before removing the printed (top half) cookie squares.
  15. Unwrap the chilled soft caramel slab & lay on the plain cookie squares still as a big rectangle.
  16. Line the printed top half cookie squares over the caramel, reassembling them back into the other half rectangle shape of the tray. You will end up with a giant cookie sandwich in which you can use a greased knife to cut them into the individual square portions according to the cuts.
  17. Keep airtight and chilled when not serving and bring to room temperature before serving for softer cookies.
  18. Best frozen before any transportation & wrapped only with baking paper or similar material that do not stick to the caramel.

HONEY, LIME, EARL GREY ICED TEA – Recipe

Posted on by misterbowtie

HONEY, LIME, EARL GREY ICED TEA Ingredients:

  • 2 Tablespoons Loose Leaf Earl Grey Tea
  • 1 Tablespoon + 1 Teaspoon Honey
  • Juice of 1/2 a Lime (4 Wedges)
  • 600ml Boiling Water
  • Ice Cubes

METHOD:

  1. Brew loose leaf tea in the boiling water for 2 minutes
  2. Strain & Stir together with honey till dissolved.
  3. Chill till cold & divide into two 560ml (19 oz) or so glasses.
  4. Juice & add 2 wedges of lime to each glass.
  5. Stir well with straw & top with ice till full.
  6. Garnish with fresh mint leaves & lime wedges.

MATCHA MARBLE CARAMEL CANDY – CHRISTMAS SPECIAL Recipe

Posted on by misterbowtie

MATCHA SWIRL CARAMEL CANDY Ingredients:

  • 60g (1/4 Cup) Unsalted Butter
  • 115g (1/2 Cup) Caster Sugar
  • 100g (1/2 Cup) Dark Brown Sugar, Firmly Packed
  • 150ml (1/2 Cup) Glucose/Corn Syrup
  • 1/4 Teaspoon Salt
  • 150ml (1/2 Cup) Sweetened Condensed Milk
  • 1 + 1/2 Teaspoon Matcha Powder

 

METHOD:

  1. Place matcha powder in a separate small bowl or container, and prepare two spoons & 1 skewer or knife.
  2. Butter a 9 x 6″ (23 x 15cm) glass dish, line with baking paper and butter again with softened butter. You can also use non-stick vegetable oil spray.
  3. Mix all ingredients in a large microwave safe bowl as the mixture will bubble up plenty and will need ample room to prevent spillage.
  4. Cover 3/4 of the way the top of the bowl with cling wrap.
  5. Microwave on high for 6-7 minutes, stirring every 90 seconds. About 4-5 times.
  6. You’re looking for the first time it bubbles up, then you’ll need one more round after that.
  7. Pour into a small buttered dish and allow to cool completely.
  8. Pour a couple tablespoons or so of caramel into the matcha dish and whisk to combine well.
  9. Pour the rest into the dish as fast as possible.
  10. Quickly using the two spoons disperse the matcha caramel all over randomly.
  11. Use the knife or skewer to make bold swirls that reach all over the caramel so that when cut each bite will have some matcha flavour.
  12. Allow to chill and set in fridge until solid. Use a hot, sharp knife cut into bite size pieces.
  13. To wrap for gifts I suggest using baking paper, lightly greased or buttered to wrap these caramels & keep them frozen for lengthier transports, or chilled until serving.
  14. They taste firmer and chewier cold but really nice, and much softer and pliable at room temperature.
  15. Store chilled.

CHAI, APRICOT & CARAMEL FESTIVE LOAVES – Recipe

Posted on by misterbowtie

CHAI, APRICOT & CARAMEL FESTIVE LOAVES Ingredients:

  • 100g (1/2 Cup) Dried Apricots
  • Boiling Water, As Needed
  • 180ml (3/4 Cup) Milk
  • 5 Vanilla Chai Tea Bags
  • 50g (1/4 Cup) Caster Sugar Plus a Pinch
  • 2 Teaspoons Active Dry Yeast
  • 1 Large Egg, Room Temp.
  • 250g Plain Flour (2 Cups)
  • 1/2 Teaspoon Salt
  • 45g (3 Tablespoons) Unsalted Butter, Room Temp.
  • 300g (1 + 1/4 Cup) Thick Caramel
  • Pink Salt, Optional
  • Chai Sugar or Demerara
  • 1 Egg for Egg Wash

 

METHOD:

  1. Start by soaking dried apricots in a medium bowl of boiling water and 2 tea bags.
  2. Submerge the apricots until they are plump at least a few hours or overnight.
  3. Use kitchen scissors to cut the apricots into bite sizes and set aside in a bowl.
  4. Bring 3 teabags and milk in a pot to a boil, then reduce to simmer for 10 minutes.
  5. Cool for 15 minutes then measure the how much infused milk you have, top up with the apricot soaked tea, extra milk as necessary to reach 120ml of milk.
  6. Warm the mix until just warm to the touch, sprinkle over the yeast and stir it in well.
  7. Set aside to activate for 5 minutes.
  8. Whisk together egg and sugar until combined.
  9. In mixer bowl, add the flour and salt.
  10. Using the dough hook attachment on low, stir the dry mix together.
  11. Add the yeast and egg mix whilst kneading on low speed.
  12. Add the softened butter and half the amount of apricots and continue to knead until just combined.
  13. Turn the speed up to medium and knead for 10 minutes. The dough will be a bit stringy and really sticky – that’s how it is meant to be.
  14. Oil or butter a large bowl and transfer the dough into it with an oiled spatula.
  15. Cover with cling wrap loosely and leave at a warm place to prove until it doubles in size.
  16. Meanwhile line mini loaf pans with overhanging baking paper lengthwise for easier removal. Cupcake pan can be lined with cupcake liners too or left as is it should not really stick. The loaf pans are longer and harder to lift, hence the paper.
  17. Lay a large cling wrap over your work surface and dust with flour generously.
  18. Place the dough onto the surface and dust with flour. Using your hands push and pat down the dough to spread out into a rectangular shape about 1/2 cm thick.
  19. Warm the caramel just enough to easily drizzle and spread out over the dough, leaving 1 cm border around the edges.
  20. Scatter the rest of the apricot all over.
  21. Starting from one end, using the cling wrap start to roll up the dough tightly whilst peeling the cling wrap away.
  22. Once the dough is as tightly wrapped up as a roll as you can, use an oiled knife or metal spatula to slice golf ball sized dough and place into the cupcake moulds. For mini loaf pans I did about double that. You are looking at 3/4 full moulds regardless of what you choose to fill in.
  23. Use fingers to flatten the tops, then cover in cling wrap loosely and prove until it rises 1/3 of the pan height above the brim.
  24. Mean while, preheat the oven to 180C (350F).
  25. Egg wash the breads & sprinkle generously with chai sugar or demerara if you don’t have any.
  26. At this point you can crack some pink rock salt or sea salt just to lift the flavours a little. But it is optional.
  27. Bake for 20-25 minutes until the top is crispy and springy to the touch, and golden brown.
  28. Cool for 10 minutes before running a knife around the edges & gently lifting out the breads with the overhanging baking paper.
  29. Breads stay very fresh and soft if stored airtight after cooling.

 

COCONUT POPPYSEED CUSTARD CAKE – CHRISTMAS SPECIAL Recipe (Egg-Free)

Posted on by misterbowtie

COCONUT POPPYSEED CUSTARD CAKE (EGG FREE) Ingredients:

  • 250g (9 oz.) Condensed Milk
  • 2 Medium (1 Cup) Ripe Bananas, Mashed
  • 65g (1/2 Cup) Poppy Seeds
  • 150g (1 Cup) Plain Flour
  • 1 Teaspoon Baking Powder
  • 50g (3 + 1/2 Tablespoons) Unsalted Butter, Melted
  • 150ml (2/3 Cup) Full Cream/Coconut Milk
  • 2 Tablespoon Fine Desiccated Coconut
  • 2 Tablespoon Caster Sugar

METHOD:

  1. Preheat the oven to 180C (350F), line the base of a 23cm (9″) round cake pan.
  2. In a large bowl simply add all the ingredients and whisk until well combined.  Scrape down the sides and base to ensure everything is well mixed.
  3. **If you’re a huge fan of very strong poppy seed flavour you can add more at this point. The more condensed the flecks of your poppy seed the stronger the flavour is going to be. I think the level was balanced and enough to taste all elements 🙂
  4. Pour batter into the pan and place on a deep baking tray.
  5. Place in middle rack of oven that has been slightly pull out, pour boiling water into the tray enough to cover up to about the height of the cake batter
  6. Bake for around 40 minutes until the cake no longer wobbles and has a nice spring to the touch at the centre.
  7. Allow to cool completely before frosting.

 

BROWN BUTTER COCONUT FROSTING Ingredients:

  • 60g (1/4 cup) unsalted butter
  • 150g (1 cup) Pure Icing sugar, sifted
  • 5 teaspoons hot water
  • Extra Desiccated Coconut

 

METHOD:

  1. First on low heat melt the butter in a pot.
  2. Bring the heat up to medium low and cook until it froths up. Once the bubbling subsides you should be able to smell the nuttiness and see golden specks in the butter.
  3. At this point the butter is browned. Cool briefly before transferring to cling wrap lined container to set firm – just until room temperature and soft.
  4. Beat the butter until smooth, add the sifted icing sugar and beat until combined.
  5. Start to gradually add the hot water in teaspoons whilst beating.
  6. Once it is the desired texture for spreading over cake, switch to high and beat until light and fluffy.
  7. Spread over the cake evenly out to the edge, then sprinkle generously with desiccated coconut to cover the cake.
  8. If you are using the frosting at a later time, you will have to beat it again to make it creamy and spreadable again.
  9. Keeps well airtight, can be served at room temperature or straight from the fridge.

MERRY CHRISTMAS 😀