I saw this amazing recipe from Chew Town that I was salivating. It has a lovely golden syrup flavour with coconut and zesty lemon, a nice coconut flavoured tart base, and toasty macadamias. The perfect combination.
Macadamia & Coconut Tart (adapted from Chew Town)
Makes: 10-12 serves
Preparation Time: 15 minutes
Cooking Time: 65 minutes
Passive Time: 2 hours
180g Plain Flour
45g Desiccated Coconut
1/4 tsp Salt
95g Coconut Oil, Room Temperature (1/2 cup)
90 – 135 mL Cold Water
150ml Thickened Cream
1 Egg, Lightly Whisked
280g Golden Syrup (3/4 cup)
70g Fresh Breadcrumbs
75g Macadamia Meal
40ml Lemon Juice
Zest of one Lemon
Icing Sugar for Dusting
1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
2. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.
3. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.
4. Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.
5. In a medium sized bowl, mix the egg and thickened cream until just combined.
6. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
7. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.
8. Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.
9. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.
10. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.
11. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.
12. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.
13. Remove the cooled tart from the tin, and dust with icing sugar before serving.
I grew up eating Agar Agar jelly as a kid, and would always see it featured in some form or another at potluck gatherings with friends and family. Sometimes it’d be flavoured but most of the time it’s jelly with some fresh fruit inside. These agar agar jellies have a bit more bite to it, and it’s why you can use jelly moulds to make these because they should come out of the moulds with ease and still hold its shape. You can also use agar agar powder as a vegan substitute for gelatin so there’s actually plenty of uses for it!
Makes: Around 16 Jellies
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Passive Time: 1 hour
600ml Lychee Syrup (From can of lychees in syrup)
5g Agar Agar Powder
Can of Lychees, Strained
1. Place the lychee syrup and agar agar powder into a saucepan and heat over low/medium heat until agar agar powder as dissolved completely.
2. Pour the mixture into a measuring cup so it’s easier to pour. Place a lychee into the jelly moulds then pour the mixture into jelly moulds to the top.
3. Place the moulds into the fridge for at least 1 hour or until set completely. Take out of the fridge and push the jellies out of the moulds and serve with in a bowl with some leftover lychee syrup and lychees or by itself.
I love the tartness of raspberries and it works so well with desserts to balance the the sugar out and to cut out the richness of something like a cheesecake. That’s why this Raspberry Swirl Cheesecake is fantastic, even though it’s so more filling than a cheesecake I would normally make, because of the raspberry flavour coming through it makes for a perfect combination. I found this recipe on A Farmgirl’s Dabbles and saw that amazing swirl pattern that I just had to try it for myself. Came out looking great!
Raspberry Swirl Cheesecake (adapted from A Farmgirl’s Dabbles)
Makes: One 9-inch Cheesecake
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Passive Time: 7 hours+
250g Digestive Cookies
110g Unsalted Butter, Melted
30g Caster Sugar
Cream Cheese Filling
1kg Cream Cheese, Room Temperature
220g Caster Sugar
1/8 tsp Salt
1 tsp Vanilla Extract
4 Large Eggs, Room Temperature
Boiling Water for the Water Bath
1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.
2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.
3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.
4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.
5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.
6. Add in the caster sugar and mix until combined, then set aside.
7. Preheat the oven to 175°C.
8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.
9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.
10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.
11. Pour the cream cheese filling into the prepared springform pan.
12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.
13. For the water bath, boil a medium pot of water.
14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.
15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.
16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
Having made the traditional hot cross buns many times before, I wanted to experiment and try something different this year. Of course, I thought of green tea, one of my favourite flavours. I came across quite a few recipes that paired these green tea hot cross buns with red bean paste or sweetened red beans, but I love the pairing of green tea and white chocolate. The bitterness of the tea flavour works well with the sweetness of the white chocolate and it’s not so far off from making chocolate hot cross buns. I bought some hot cross buns from my local bakery to compare with and these hot cross buns are just as or even more so, fluffy inside. Perfect warm, with a thin smothering of butter or even red bean or black sesame paste if you’re feeling a bit adventurous.
600g Plain Flour, Extra for Dusting
14g Dried Instant Yeast
100g Caster Sugar
25g Matcha Green Tea Powder
1 1/2 tbsp Mixed Spice
1/8 tsp Salt
250g White Chocolate Chips
50g Unsalted Butter
300ml Full Cream Milk, Room Temperature
2 Eggs, Lightly Beaten
Flour Paste for the Crosses
90g Plain Flour
4-7 tbsp Water
30g Caster Sugar
1. In a large bowl, sift the flour, caster sugar, matcha green tea powder, mixed spice and salt. Then add in the yeast and stir until mixed well.
2. In a small saucepan, melt the butter over low-medium heat. Then add in the milk and heat until the mixture is lukewarm.
3. Pour the lukewarm milk and butter mixture into the dry ingredients, along with the beaten eggs and mix slowly until the dough starts to combine then add in the white chocolate chips and mix until the dough forms into a ball.
4. Take the dough out of the bowl and onto a floured surface, and knead the dough for around 10 minutes or until the dough is nice and smooth. Place the dough into a large lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for around 1 to 1.5 hours or until the dough doubles in size.
5. Once the dough has doubled in size, take it out of the bowl and knead the dough back to its original size. Split the dough into 12 equal parts (roughly 100g in weight) and roll into a ball. Then place onto a lined baking tray roughly 1 cm apart and allow the dough to rest for another 30 minutes. Once the dough has doubled in size again or near doubled in size, preheat the oven to 170?C.
6. To make the crosses, combine the plain flour and water in a small bowl. Add a tablespoon of water at a time until it’s just runny enough to pipe. Place the paste into a piping bag and pipe onto the buns.
7. Once the dough has doubled in size, place in the oven to bake for around 20 to 25 minutes or until they have browned on the top. Remove from the oven and place the buns onto a cooling rack.
8. To glaze the buns, combine the water and caster sugar into a small saucepan and heat over low heat. Bring to the boil, stirring if necessary so that the sugar dissolves and boil for around 3 to 4 minutes. Brush the glaze onto the warm hot cross buns then serve the buns warm or at room temperature.
I saw this recipe posted by Adam Liaw (of Masterchef Australia fame) on Twitter and it looked stunning. Making a cake that separates when cooked into two layers, one with a delicious soft custard layer and another light and fluffy sponge layer is one that I had to try making. Though, I made a mistake of taking it out too early so that’s why there’s a few cracks but apart from that, it looked great and where dusting some icing sugar over it helps cover some of that up.
Orange Marmalade Custard Cake (adapted from Adam Liaw’s recipe on GoodFood.com.au)
Makes: One 20cm cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours
180g Orange Marmalade (1/2 cup)
125g Unsalted Butter, plus extra for greasing
4 Egg Yolks
4 Egg Whites
120g Caster Sugar
1 tbsp Cold Water
160g Plain Flour
500ml Full Cream Milk
1 tsp White Vinegar
50g Icing Sugar
1. Preheat oven to 160ºC and line a 20cm square cake tin.
2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.
3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.
4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.
5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.
6. Then add in the milk a bit at a time until the mixture is smooth.
7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.
8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.
9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.