Some flavour combinations are just magical. Pistachio, apricot and rosewater are a perfect example of when flavours, balanced correctly, work harmoniously together. In this cake, you can taste each of these ingredients yet they do not overpower one another. This cake may be fragrant but it is subtle and just so beautiful to eat.

Ground pistachios and puréed dried apricots (that have been simmered in water to soften) are what make this cake so tender and moist whilst still adding texture. The grinding and pureeing is all done in a food processor so it is very easy and takes no time at all. You then add the rest of the ingredients to the food processor, give it a whiz and then you are ready to bake!

The flavour of rosewater is imparted in three stages. First, you add a touch of rosewater to the batter. You then pour a sticky rosewater syrup onto the hot cake once it is out of the oven and allow to absorb. This adds even further moisture and flavour to the cake. Finally, a rosewater glaze is drizzled over the top of the cake once it has cooled. I know what you must be thinking…isn’t the rosewater overpowering? Trust me, it isn’t! By adding small amounts in layers the flavour is balanced and not too over the top.

To serve, I like to garnish it with chopped pistachios and dried edible rose petals. This cake really is a showstopper and is perfect for a special occasion or when you just want to make a truly stunning cake! 

Why you will love this Pistachio and Rosewater Cake

• It is quick and easy to make: This is another one of those cakes that requires minimal effort but looks like you have spent AGES preparing it. As I have already mentioned, all the hard work is done in a food processor making it very simple and speedy to make.
• You can make it in advance: This cake is perfect if you need to bake in advance. In fact, I actually think this cake tastes better after a couple of days as the flavours seem to enhance with time. Rest assured, this cake will be as tender and moist on day five as it was on the day it was baked!
• It is perfect for any occasion: You can enjoy this cake any time of day (trust me, I have!) – it is equally perfect with a cuppa for morning or afternoon tea as it is as an impressive dessert after a dinner.

What you will need

Equipment

• A food processor and a 20cm springform cake tin.

Ingredients

• Dried apricots: I like to use the soft dried apricots as their flavour is more mellow and they are easier to puree before adding to the batter.
• Shelled pistachios: When ground into a meal and added to a batter, the pistachios impart the most beautiful flavour as well as providing moisture and texture to the cake.
• Plain (all-purpose) flour: This cake has equal parts ground pistachios and plain (all-purpose) flour.
• Baking powder: This leavening agent prevents the cake from being too dense and heavy by giving it some lift!
• Caster sugar: You don’t need much sugar in this recipe as you have the natural sweetness from the apricots and we can’t forget about the rosewater glaze AND rosewater icing!
• Rosewater: Use this beautifully aromatic floral water sparingly – use too much and it can overpower the rest of the flavours. A dash of rosewater goes a long way and creates the most fragrant cake. You can buy rosewater from middle eastern and speciality supermarkets.
• Ground cardamon: This is another stunning flavour profile that works beautifully with pistachios, apricots and rosewater. You should be able to find ground cardamon in the spices section of most supermarkets.
• Eggs: They should be at room temperature before you begin.
• Rice Bran Oil (or other flavourless oil): Oil is used in place of butter in this recipe.
• Icing (confectioners) sugar & Milk: These ingredients are used in the rosewater glaze.
• Extra pistachios and dried edible rose petals: I like to garnish the cake with these before serving.

How to make this Pistachio and Rosewater Cake

1. Simmer the dried apricots and water in a saucepan until the apricots are soft. Puree apricots in a food processor until smooth.
2. In the food processor, blitz pistachios until they become a fine meal. Add apricots, flour, baking powder, ground cardamon, caster sugar, eggs and oil. Process until smooth.
3. Add rosewater and pulse to combine.
4. Pour into prepared tin and bake.
5. Make rosewater syrup. Pour over hot cake.
6. Make rosewater glaze. Drizzle over cooled cake. Garnish with chopped pistachios and dried edible rose petals.
7. Enjoy!

If you love this recipe, try these…

• Coconut & Almond Cake
• Amazing Chai Spiced Banana Bread
• Lemon Bundt Cake

Pistachio and Rosewater Cake

★★★★★ 5 from 1 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour, 5 minutes
• Yield: 12
• Category: Cakes

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Description

This stunning cake is made with freshly ground pistachios, pureed dried apricots and fragrant rosewater. It is incredibly easy to make as almost all the work is done in a food processor!

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Ingredients

Cake

• 100g soft dried apricots
• 3/4 cup water
• 3/4 cup shelled pistachios
• 3/4 cup (110g) plain (all-purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamon
• 3/4 cup caster (superfine) sugar
• 1 teaspoon rosewater
• 3 eggs, at room temperature
• 1/2 cup rice bran oil (or any other flavourless oil)

Rosewater Syrup

• 1/2 cup (115g) caster (superfine) sugar
• 3/4 cup water
• 1/2 teaspoon rosewater, or to taste

Rosewater Glaze

• 3/4 cup (95g) icing (confectioners) sugar, sifted
• 1 – 2 tablespoons milk
• 1 teaspoon rosewater, or to taste

To Garnish (optional)

• 1/4 cup shelled pistachios, finely chopped
• Dried edible rose petals

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm springform cake tin with baking (greaseproof) paper.
2. In a small saucepan, simmer dried apricots and the water until the apricots are soft and plump. Be careful not to allow all the water to evaporate as the apricots can burn (add a little more water if need be). Set aside to cool slightly.
3. In a food processor, blitz the pistachios until they form a meal (similar to the consistency of almond meal). Add the apricots, flour, baking powder, ground cardamon, sugar, eggs and oil. Process until you get a smooth batter. Add the rosewater and pulse until just combined. 
4. Pour batter into prepared tin and bake for 40 to 45 minutes, or until a skewer comes out clean when tested.
5. At the 30 minute mark of baking, make the rosewater syrup by combining all the ingredients in a small saucepan. Bring the mixture to the boil and then reduce heat and simmer for 5 minutes or until it becomes syrupy. 
6. As soon as the cake is out of the oven (while it is still in the cake tin), use a toothpick or skewer to pierce holes in the top of the cake. Carefully pour the hot rosewater syrup over the hot cake a little at a time – wait for the cake to absorb the syrup before adding more. Allow the cake to cool completely in the tin on a wire rack.
7. Meanwhile, make the rosewater glaze by combining the icing sugar, rosewater and milk until you get a smooth, pouring consistency.
8. When the cake is cool, turn the cake out onto serving plate. Drizzle the glaze over the top of the cake and garnish with extra chopped pistachios and edible dried rose petals, if using.

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Notes

1. Storage: Store in an airtight container in the fridge for up to 5 days.
2. If you prefer, you can skip the glaze altogether and simply dust the cooled cake with icing sugar. It won’t have quite the effect of a drippy glaze but it will still be beautiful to eat.

Keywords: Pistachios, cake, rosewater, apricots

The post Pistachio and Rosewater Cake appeared first on Marble & Whisk.

You would be hard-pressed to find a bakery here in Australia that doesn’t sell Yo Yo Biscuits (or Melting Moments which are very similar in taste and appearance but are made using cornflour instead of custard powder). The same goes with cafes – you will usually see large glass jars on the cafe’s counter top filled with Yo Yos. There is a good reason for this – they are perfect when you feel like something sweet but don’t fancy something too heavy or filling.

The cookie part of the Yo Yo is almost shortbread like in texture thanks to a high butter content and the addition of icing sugar and custard powder. The contrast with the sweet and creamy buttercream filling is so moreish you will find it hard stop at one!

Why you will LOVE these Yo Yo Biscuits

• They are really easy to make: Yes, there are two parts to this recipe (the cookies and the buttercream) but both are very simple to make. To make the cookies you simply combine the ingredients until a cookie dough is formed. You then roll, flatten slightly and bake. Similarly with the filling, you combine all the ingredients in a stand-mixer/bowl and then mix until light and fluffy. Finally, you sandwich two cookies together with the filling.
• You can change the flavour of the filling: This recipe uses a vanilla buttercream as the filling but you are by no means limited to that flavour! A fruit flavoured buttercream works beautifully with the vanilla cookies – try folding through some passionfruit pulp or finely grated lemon zest and lemon juice. If fruit flavours aren’t your thing then a chocolate buttercream filling, whilst not traditional, would still taste amazing!
• This recipe is egg-free: Even if you don’t have an egg allergy, I think it is always handy to have few allergy-friendly recipes up your sleeve in case you do have to cater for someone with an allergy. This recipe is also great when you feel like baking something and then realise you have run out of eggs!

What you will need

Equipment

• You will need a stand mixer or electric beaters.

Ingredients

• Unsalted butter: You will need unsalted butter for the cookie dough and the buttercream filling. For both, the butter should be at room temperature before you begin.
• Icing (confectioner’s) sugar: You will need icing sugar for the cookie dough and the buttercream filling. I like to use soft icing mixture (as opposed to pure icing sugar) as it results in a softer texture in the both the cookie and buttercream.
• Custard powder: The is the hero ingredient of the Yo Yo as not only does it impart a lovely vanilla custard flavour it also helps give the cookies that melt in your mouth texture. If you don’t have any custard powder then you can substitute with cornflour (cornstarch) in equal quantities and an extra teaspoon of vanilla extract. It must be said that they won’t have quite the same flavour and will be paler in colour when baked. So if you can, I recommend getting your hands on some custard powder!
• Plain (all-purpose) flour: The flour gives all important structure to the cookies. This recipe does not require any raising agents.
• Vanilla extract: You will need vanilla extract for the cookie dough and the buttercream filling. The vanilla extract enhances the overall flavour of the cookies and gives it an extra vanilla boost.
• Salt: A touch of salt balances out the sweetness of the cookies.

How to make these Yo Yo Biscuits

1. Sift the icing sugar, custard powder, flour and salt into a stand mixer or bowl and beat on low to combine.
2. Continue mixing on low speed and gradually add the butter.
3. Add the vanilla extract and mix until the dough comes together.
4. Roll into balls, flatten slightly with a fork and then bake.
5. Make buttercream filling.
6. Once cooled, sandwich two cookies together with the buttercream filling.
7. Enjoy!

Love this recipe? Try these…

• My Favourite Chocolate Chip Cookies
• Chocolate Candy Cane Cookie Sandwiches

Yo Yo Biscuits

★★★★★ 5 from 1 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes (plus cooling and assembling)
• Yield: 15
• Category: Cookies

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Description

To make this Aussie classic you take two melt in your mouth vanilla cookies and sandwich them together with a light buttercream filling. They are the perfect bite sized treat – not too big, not too small but just right. Make them for your next afternoon tea party or to enjoy solo with a cup of tea or coffee!

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Ingredients

Cookie dough:

• 1 & 1/4 cups (185g) plain (all-purpose) flour
• 1/2 cup (65g) icing (confectioner’s) sugar
• 1/2 cup (65g) custard powder (vanilla flavoured)
• 1/4 teaspoon salt
• 180g unsalted butter, cut into cubes and at room temperature
• 1 teaspoon vanilla extract

Buttercream Frosting

• 1/2 quantity of My Favourite Vanilla Buttercream Frosting

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. Into a stand mixer fitted with the paddle attachment (or into a large mixing bowl if using electric beaters), sift together the flour, icing sugar, custard powder and salt. Mix on low speed to combine.
3. Whilst mixing on low speed, gradually add the butter until the mixture resembles wet sand.
4. Add the vanilla extract and continue mixing until the mixture comes together into a cookie dough.
5. Roll heaped teaspoons of the cookie dough into balls (see note 2) and place on the lined baking trays leaving space in between (approximately 3cm) to allow for spreading. Using a fork, flatten the balls slightly – you should be able to see indentations from the fork prongs.
6. Bake for 18 to 20 mins (swapping the trays halfway through the baking time if using two shelves in the oven). The cookies should look dry and only just starting to colour (start checking at the 18 minute mark).
7. Cool on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.
8. Meanwhile, make the buttercream filling – link to recipe is above (see note 1). 

Assembling the Yo Yo Biscuits

1. On a clean surface, place half of the cookies flat-side up. Using a piping bag or small offset spatula, pipe/spread the buttercream filling onto the cookies. I like to be generous with the frosting so I tend to use about a tablespoon of the filling for each cookie sandwich. Sandwich with the remaining cookies.
2. Enjoy!

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Notes

1. Buttercream Frosting: You will have leftover frosting. You can store the frosting in an airtight container in the fridge for up to 3 days or in the freezer for 2 to 3 months.
2. Portioning the cookie dough: I like to use a small cookie scoop (2 teaspoon capacity) to portion out the cookie dough as it results in more even sized cookies. You can of course just use a teaspoon – just make sure you use a heaped teaspoon of the cookie dough for each cookie.
3. Storage:  Store the assembled Yo Yo Biscuits in an airtight container in the fridge for up to 5 days.

Keywords: Yo-Yo Biscuits, Vanilla, Buttercream, Egg-free, Custard Powder

The post Yo Yo Biscuits appeared first on Marble & Whisk.

I realise ice cream isn’t normally associated with Christmas. However if you live in the southern hemisphere where Christmas is in Summer, it can get hot – very HOT. This is why this festive ice cream is such a winner – it is both a cool treat AND full of festive cheer! That’s not to say it can’t be enjoyed in cooler weather – I assure you it goes beautifully with a steamed Christmas pudding.

This is by no means a traditional ice cream recipe – you do not need to make a crème anglaise and it does not need churning. To make the ice cream itself, you only need TWO ingredients – yes, you heard me correctly – thickened cream and sweetened condensed milk. You simply whisk the two together until you get an almost ethereal whipped cream before folding through fruit mince and crumbled gingerbread biscuits. You then pop it in the freezer until frozen – that’s it!

Why you will LOVE this Festive Ice Cream

• It is SO simple to make: With minimal ingredients, this ice cream takes no time at all to whip up (quite literally). You will need a stand mixer or electric beaters to get the lightest ice cream.
• It is the perfect way to use up Christmas leftovers: I always find myself with leftover fruit mince and ridiculous amounts of gingerbread (usually the remnants of the gingerbread house we make every year). I couldn’t think of a better way to use these leftovers than to repurpose them in another dessert!
• You can easily adapt the recipe: If you didn’t have any fruit mince or gingerbread, you could use a whole range of other ‘festive’ mix-ins. Leftover Christmas cake or fruit mince tarts crumbled into pieces work beautifully as do crumbled shortbread biscuits with the addition of some mixed spice and ground ginger.

What you will need

Equipment

• You will need:
  • a stand mixer or electric beaters; and
  • a 1 litre freezer proof container (a 1 litre loaf tin is perfect).

Ingredients

• Thickened Cream (Pouring/Whipping Cream): The cream is whipped until it is light and fluffy. You will need full fat cream that contains a minimum of 35% milk fat. It is best used cold and straight from the fridge.
• Sweetened condensed milk: This is the star ingredient – in addition to providing all the sweetness to the ice cream, when whipped together with the cream it becomes light and luscious.
• Fruit mince: You can use homemade or a good quality store-bought fruit mince.
• Gingerbread biscuits: Homemade or store-bought gingerbread biscuits work perfectly. You can either crumble the biscuits by hand or use a knife to chop them into pieces. You could also substitute crumbled gingerbread loaf.

How to make this Festive Ice Cream

1. Whip the cream until soft peaks form.
2. Add the sweetened condensed milk to the cream and continue whipping until light and creamy.
3. Fold through the fruit mince and crumbled gingerbread through the cream mixture.
4. Chill or freeze and then enjoy!

Festive Ice Cream

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: N/A
• Total Time: 4 hours, 15 minutes (including chilling)
• Category: Desserts

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Description

This easy, no churn ice cream is perfect for your next Christmas celebration. Smooth, creamy and perfectly spiced with ribbons of fruit mince and crumbled gingerbread, this festive ice-cream is a wonderful way to end a Christmas meal. It is also a fantastic way to use up any Christmas dessert leftovers!  

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Ingredients

• 1 cup (250ml) thickened cream (pouring/whipping cream) (minimum 35% milk fat), cold
• 200g (half a tin) sweetened condensed milk
• 1 cup homemade or good-quality store-bought fruit mince
• 3/4 cup crumbled gingerbread biscuits

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Instructions

1. In a stand mixer fitted with the whisk attachment (or in a large bowl if using electric beaters), add the cream and whisk until soft peaks form (approximately 2 to 3 minutes).
2. Add the sweetened condensed milk to the cream and continue whisking until the mixture becomes light and creamy (approximately 1 minute).
3. Using a spatula, fold through the fruit mince and crumbled gingerbread biscuits.
4. Pour into a 1 litre capacity freezer proof container and cover will a lid or clingfilm.
5. Freeze for 4 hours or until the mixture is frozen.
6. Take the ice cream out of the freezer 10 minutes before serving to allow it to softens slightly. Scoop into serving bowls or glasses and enjoy!

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Notes

1. Storage: Store the ice cream in the freezer for up to two months.

Keywords: Ice cream, Christmas, No churn, gingerbread, fruit mince

The post Festive Ice Cream appeared first on Marble & Whisk.

When it comes to eating in general, I like a little bit of everything. When it comes to desserts for example, I will rarely have just one ice cream flavour. If I do, I almost always add something to it such as a spoonful of peanut butter, sprinkle of granola or a chopped up fun-size chocolate bar (snickers is my personal favourite in case you were wondering!). I think this is why I have always been a huge fan of rocky road – the possibilities are endless when it comes to mix-ins!

I love this variation of rocky road as it has the perfect balance of flavours and textures. Smooth milk chocolate, bursts of sweetness from the cherries, pillowy softness of the marshmallows and crunch from the almonds and coconut – rocky road perfection!

Why you will LOVE this Rocky Road

• It is SO simple to make: There is no baking at all. You do need to allow time for the rocky road to set in the fridge (at least 4 hours or if possible, overnight). To prepare it, you simply melt the chocolate, chop the rest of the ingredients and mix it all together. I often make it in the evening (yes, it is that easy!) and then let it set overnight in the fridge.
• You can easily adapt the ingredients to suit your tastes: You can substitute all or some of the ingredients. Don’t like milk chocolate? Try dark or even white chocolate. Not a fan of glacé cherries? Try chopped dried apricots or raisins. Want to make it nut free? Omit the almonds and add crushed up shortbread biscuits. The possibilities are endless! Regardless of the combination of ingredients, I always try and have a variety of textures and flavours (e.g. nuts or biscuits for crunch and glacé or dried fruit for sweetness and bite) to make it more interesting!
• It makes a wonderful gift: If you can bear to part with it, this rocky road makes a lovely gift. It is perfect at Christmas and when you are invited to someone’s home and you don’t want to show up empty-handed!

What you will need

Equipment:

• You will need an 11 x 7 inch baking tin.

Ingredients:

• Chocolate: In this recipe I use milk chocolate but as I mentioned above you could substitute any good quality eating chocolate.
• Marshmallows: I like to use a mixture of white and pink marshmallows (vanilla and raspberry flavoured, respectively) as I just love the flavours together and the contrast of the colours against the chocolate. The ones I use are the regular sized ones which I then cut into quarters (if I was using mini marshmallows then I would leave them as is). You could substitute all white or all pink marshmallows if you prefer.
• Glacé cherries: I just love these little candied gems! I usually cut them in half, or sometimes in thirds if they are particularly plump. If you aren’t a fan of glacé cherries, you can substitute any other glacé or dried fruit – chopped dried apricots or raisins work well.
• Almonds: Raw or roasted – it is up to you. To roast, place the raw almonds on a lined baking tray and roast in a preheated moderate oven (180C) for about 10 to 15 minutes. Roasted almonds do add a depth of flavour to the rocky road but I often just use raw almonds (mainly because I can’t be bothered with an extra step!). It still tastes fabulous and gives you that lovely crunch. I also like to keep the almonds whole – you end up chopping the almonds when you cut the rocky road into pieces once it is set.
• Coconut flakes: I prefer to use coconut flakes rather than shredded or desiccated coconut as I like the added texture and bite that you get from the flakes. If you can’t find coconut flakes you could definitely substitute with shredded or desiccated but bear in mind the texture will be slightly different.

How to make this Rocky Road

1. Chop the marshmallows and glacé cherries.
2. Melt the chocolate.
3. Add marshmallows, glacé cherries, almonds and coconut to the melted chocolate and stir to combine.
4. Pour into lined baking tray.
5. Chill in fridge for 4 hours or until set.
6. Cut into pieces and enjoy!

Rocky Road

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 4 hours, 20 minutes (including chilling)
• Yield: 16
• Category: Brownies, Slices

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Description

This rocky road is a delicious medley of milk chocolate, marshmallows, glacé cherries, almonds and coconut flakes. Easy to make and super versatile, this sweet treat is the perfect snack to have on hand when a chocolate craving hits.

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Ingredients

• 500g good quality milk chocolate
• 150g marshmallows, chopped (see note 1)
• 3/4 cup (150g) glacé cherries, halved
• 1 cup (160g) raw or roasted almonds
• 1 cup (50g) coconut flakes

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Instructions

1. Grease and line an 11 x 7 inch baking tin with baking (greaseproof) paper.
2. In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the chocolate until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
3. Add the chopped marshmallows, almonds, glacé cherries and 3/4 cup of the coconut flakes to the melted chocolate and stir to combine.
4. Pour into the prepared tin and smooth out the top with a spatula. Sprinkle the remaining coconut over the top of the rocky road.
5. Refrigerate the rocky road for 4 hours or until set.
6. When ready to serve, use a hot knife to cut the rocky road into squares.
7. Enjoy!

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Notes

1. Marshmallows: I like to to use a combination of vanilla and raspberry flavoured marshmallows. If using regular sized marshmallows then chop into quarters. If you are using mini marshmallows then there is no need to chop them.
2. To roast almonds: Preheat oven to 160C fan-forced or 180C conventional. Place the raw almonds on a lined baking tray and roast for 10-15 mins. Nuts can go from toasted to burnt in minutes so be sure to keep an eye on them!
3. Storage: Store the rocky road in an airtight container in the fridge for up to 1 week (if it lasts that long!). 

 

Keywords: Rocky Road, Chocolate, Marshmallows, Coconut, Slice

The post Rocky Road appeared first on Marble & Whisk.

One of the things I love to do it bake for others. This, in part, is why I think I have always been a big fan of giving food as gifts and Christmas is no exception! These cookies make a great a gift – they are easy to make in large quantities, can be easily packed into jars or gift boxes and importantly, taste amazing!

These chocolate candy cane cookie sandwiches are made up of two components. The first are chocolate cookies that are almost brownie-like in texture thanks to the addition of cocoa powder, melted dark chocolate and dark chocolate chips. The second is a peppermint flavoured icing to which you add crushed candy canes for extra peppermint flavour and added crunch. The combination of the fudgy chocolate cookie, cool peppermint icing and crunch of the candy canes is an absolute winner!

Why you will LOVE these Chocolate Candy Cane Cookie Sandwiches

• They are quick and easy to make: The cookies are very straightforward and quick to make and only require 10 minutes chilling time before baking. The icing is even easier to make – you simply mix sifted icing sugar with hot water before adding peppermint extract and crushed candy canes.
• No candy canes? No problem! Don’t have any spare candy canes lying around? You can just add peppermint extract to the icing and if you want, you can swirl a couple of drops of red food colouring through the icing to create a candy cane effect.
• The whole family will love these cookies: These cookies are a hit with kids and adults – trust me!

What you will need

Equipment

• You will need a stand mixer or electric beaters for this recipe.

Ingredients

Cookies

• Dark chocolate: The chocolate is melted before it is added to the cookie dough. You can use any good quality dark chocolate you like.
• Plain (all-purpose) flour: You will need to sift the flour with the baking powder, baking soda, cocoa powder, cornflour and salt before using.
• Baking powder and baking (bicarbonate of) soda: The combination of these two raising agents give the cookies lift and help make them soft inside.
• Cocoa powder: I prefer to use dutch-processed cocoa powder (or alkalised cocoa) as it has a smoother flavour.
• Cornflour (Cornstarch): The cornflour helps to make these cookies soft and tender on the inside.
• Salt: A touch of salt enhances the flavour of the cookies. It also balances out the sweetness.
• Unsalted butter: The butter needs to be room temperature before you begin.
• Sugar: The recipe uses light brown sugar as it makes these cookies soft and fudgy. If you don’t have any brown sugar, you can substitute white granulated sugar or caster (superfine) sugar but just be aware that it may affect the texture of the cookie.
• Vanilla extract: Vanilla enhances the flavour of the cookie dough.
• Egg: Like the butter, the egg should be at room temperature.
• Chocolate chips: I like to use dark chocolate chips as I find it balances out the sweetness of the peppermint icing. It comes down to personal preference though so feel free to substitute milk chocolate chips or even white chocolate chips!

Peppermint Icing

• Icing (confectioners’) sugar: I like to use soft icing mixture (rather than pure icing sugar) as it results in a softer setting icing. This makes it easier when assembling the cookie sandwiches as the icing doesn’t set too quickly.
• Hot water: We add a small amount of hot water to the sifted icing sugar until we get the icing consistency we are looking for – it should be spreadable but not runny.
• Peppermint Extract: You can usually find peppermint extract where you find vanilla extract in the supermarket. It is quite strong so you won’t need much. As with all flavourings it is advisable to add a little at a time until you achieve the flavour you want.
• Candy canes: It probably goes without saying that you really should use the peppermint flavoured candy canes as opposed to the fruit flavoured ones (which are usually multi-coloured). I find it easiest to crush the candy canes in a mortar and pestle but if you don’t have one you can place the candy canes in a ziplock bag and use a rolling pin or mallet to crush them.

How to make my Chocolate Candy Cane Cookie Sandwiches

1. Melt the dark chocolate, set aside to cool.
2. Sift together the flour, baking powder, baking soda, cocoa powder, cornflour and salt.
3. Cream the butter and sugar.
4. Beat in the egg and vanilla extract.
5. Mix in the sifted flour mixture and melted chocolate.
6. Add the chocolate chips.
7. Roll heaped tablespoons of cookie dough into balls and place on lined baking trays.
8. Bake cookies for 10 to 12 minutes, or until slightly crackled on top.
9. Cool cookies briefly on trays before transferring to a wire rack to cool completely.
10. Make the peppermint icing. Spread icing on the flat side of half of the cookies. Top each cookie with one of the remaining cookies to make a cookie sandwich.
11. Enjoy!

If you loved this recipe, try this…

• My Favourite Chocolate Chip Cookies

Chocolate Candy Cane Cookie Sandwiches

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 45 minutes (plus cooling and assembly time)
• Yield: 20
• Category: Cookies

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Description

These adorable chocolate candy cane cookie sandwiches are the perfect Christmas sweet treat. To make them, you take two fudgy chocolate cookies and sandwich them together with a candy cane flecked peppermint icing. They make the perfect festive gift and are a great addition to your Christmas party menu!

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Ingredients

Chocolate Cookies

• 150g dark chocolate, chopped
• 1 & 1/4 cup (185g) plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/4 cup (30g) dutch-processed cocoa powder
• 1 tablespoon cornflour (cornstarch)
• 1/2 teaspoon salt
• 125g unsalted butter, at room temperature
• 1 cup (200g) light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 180g dark chocolate chips

Peppermint Icing

• 120g peppermint candy canes
• 1 & 1/2 cups (195g) icing (confectioners’) sugar
• 1 – 2 tablespoons hot water
• 1 teaspoon peppermint extract (or to taste)

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Instructions

Chocolate Cookies

1. Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. In a heatproof bowl, heat the dark chocolate in the microwave using 30 second bursts until just melted. Remove from the microwave and stir to allow the residual heat to finish melting the chocolate. Set aside to cool slightly.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cocoa powder, cornflour and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment (or large mixing bowl if using electric beaters) combine butter and sugar and beat until creamy. Use a spatula to scrape down the sides of the bowl if necessary.
5. Add the egg and vanilla extract to the combined butter and sugar. Beat until combined. 
6. Add the sifted flour mixture and melted chocolate and on low speed, mix until just combined.
7. If using a stand mixer with paddle attachment, add the chocolate chips and mix until the chips are evenly distributed (be careful not to over mix). If using electric beaters, switch to a spatula and fold the chocolate chips into the mixture.
8. Chill the cookie dough in the fridge for 10 minutes (see note 1).
9. Remove from fridge and roll heaped teaspoons of the cookie dough into balls (see note 2) and place on lined baking trays, leaving space in between (approximately 5 centimetres/2 inches) to allow the cookies to spread. 
10. Using the heel of your hand, flatten each ball of cookie dough slightly.
11. Place in the preheated oven (see note 3) and bake for 10 to 12 minutes, or until slightly crackled on top. If you want to make the cookies look more uniform, carefully use a wide offset spatula to flatten the cookies slightly as soon as they come out of the oven.
12. Allow the cookies to cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. They will be very soft straight out of the oven but will firm up upon cooling.

Peppermint Icing

1. In mortar and pestle (or using a rolling pin), crush the candy canes until you have a mixture of fine candy cane dust and small chunks of candy cane pieces. Set aside.
2. Sift the icing sugar into a medium mixing bowl. Starting with a teaspoon at a time, add the hot water to the icing sugar until you get a paste-like consistency that is spreadable but not runny. Stir in the peppermint extract and crushed candy canes.

Assembling the cookie sandwiches

1. On a clean surface, place half of the cookies flat-side up. Using a teaspoon or small offset spatula, spread the icing on the cookies. Sandwich with the remaining cookies.
2. Enjoy!

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Notes

1. Portioning out the cookie dough: I use a small sized cookie scoop (2 teaspoons) to portion out my cookie dough as I find it the easiest way to guarantee even sized cookies!
2. Oven rack position: Position the top oven rack in the middle of the oven. If you need to use the rack below for the second baking tray then swap trays around halfway through the baking time.
3. Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Cookies, Chocolate, Candy Canes, Peppermint

The post Chocolate Candy Cane Cookie Sandwiches appeared first on Marble & Whisk.

Ah the humble slice…to me, the slice sits somewhere between a cookie and cake making it perfect when you want something a little indulgent but not too over the top. This particular slice is a twist on the classic chocolate caramel slice with the addition of sweetened condensed coconut milk in the caramel filling. Believe me when I say the combination of the coconut caramel filling and the coconut biscuit base is incredibly dreamy. Add to that a layer of combined milk and dark chocolate and what you have is a truly swoon-worthy treat!

Now I will say, you need a little patience when making this slice – you really do need to allow the first two layers to cool before you add the next. Once assembled, the slice does benefit from an hour in the fridge to set before slicing.

Why you will LOVE this Chocolate Coconut Caramel Slice

• It is very simple to make: Although there are stages to making this slice, each stage is very straightforward. You won’t need an electric mixer for this recipe – each stage involves mixing the ingredients by hand in a bowl or in a saucepan over heat.
• This slice can be adapted for any occasion: This slice is perfect to serve as part of an afternoon tea or birthday party spread. They also make a fantastic after dinner treat to serve with coffee – just cut the slice into smaller squares.
• It keeps very well in the fridge: This slice will keep beautifully in the fridge for up to one week which makes it a great option if you need to bake in advance.

What you will need

Equipment

• You will need an 11 x 7 inch (27.7 x 17.5cm) slice tin.

Ingredients:

Biscuit base:

• Plain (all-purpose) flour: The flour gives structure to the biscuit base.
• Brown sugar: In addition to sweetness, the molasses in the brown sugar lends a beautiful caramel flavour.
• Desiccated Coconut: I like to use fine unsweetened desiccated coconut as it adds texture to the base without the chewiness.
• Unsalted butter: You will need melted butter for this recipe – the butter brings all the base ingredients together.

Coconut Caramel Filling:

• Sweetened Condensed Milk and Sweetened Condensed Coconut Milk: These form the base of the caramel filling. You can usually find sweetened condensed coconut milk at the supermarket or at asian grocery stores. If you can’t find it, you can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk – it will still taste amazing and you will get some coconut flavour from the biscuit base.
• Golden Syrup: Golden syrup adds a mellow sweetness and caramel flavour to the filling.
• Salt: A touch of salt enhances the caramel flavour and balances out the sweetness.
• Unsalted butter: Thought this caramel filling couldn’t get any more luscious? Think again – by adding butter we enrich the filling even more! Yum!

Chocolate Topping

• Chocolate: I like to use both milk and dark chocolate for the topping as I find the combination has just the right amount of sweetness for this particular slice. You can absolutely substitute all milk or all dark chocolate if you prefer.
• Rice bran oil (or any other flavourless oil): Melting the chocolate with a little oil makes its easier to spread on top of the slice and prevents it from setting too quickly. Make sure the oil you use is neutral in flavour.

How to make this Chocolate Coconut Caramel Slice

1. Make the base: Whisk together the flour, sugar and coconut to remove any lumps. Add the melted butter and mix to combine. Bake and cool.
2. Make the caramel filling: In saucepan over low heat, mix the condensed milk, golden syrup and butter until smooth. Pour onto cooled base and bake. Allow to cool.
3. Make the chocolate topping: Melt chocolate and oil in a bowl over simmering water. Spread chocolate on top of the slice. Refrigerate.
4. Slice and serve!

If you love this recipe, try this…

• Coconut & Almond Cake

Chocolate Coconut Caramel Slice

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 30 minutes (excluding cooking and cooling)
• Cook Time: 50 minutes
• Total Time: 1 hour, 20 minutes (plus cooling)
• Yield: 16
• Category: Brownies, Slices

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Description

This chocolate coconut caramel slice has three luscious layers. It starts with a buttery coconut biscuit base, followed by a gooey coconut caramel filling and finished with a smooth chocolate top. It is the perfect sweet treat to enjoy with a cup of tea!

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Ingredients

Biscuit Base:

• 180g unsalted butter, melted
• 1 cup (150g) plain (all-purpose) flour
• 3/4 cup (150g) light brown sugar
• 3/4 cup (75g) fine unsweetened desiccated coconut

Coconut Caramel Filling

• 1 x 395g can sweetened condensed milk
• 1 x 395g can sweetened condensed coconut milk (see note 1)
• 1/4 cup golden syrup
• 1/4 teaspoon salt
• 70g butter, chopped

Chocolate topping:

• 180g good quality dark chocolate, chopped
• 180g good quality milk chocolate, chopped
• 1 tablespoon rice bran oil (or other flavourless oil)

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line an 11 x 7 inch slice tin with baking (greaseproof) paper allowing it to overhang slightly which will make it easier to remove the finished slice.
2. In a medium mixing bowl, whisk together the flour, sugar and desiccated coconut to remove any clumps. Add the melted butter to the flour mixture and using a spatula or wooden spoon, mix until well combined and it resembles wet sand.
3. Tip the mixture into the prepared tin and using a spatula or the back of a spoon press the mixture evenly across the base. Bake for 15 to 20 minutes until golden brown. Allow to cool completely in the tin on a wire rack.
4. In a saucepan over low heat, mix both types of condensed milk, golden syrup, salt and butter until smooth and the butter is melted. Pour the mixture over the cooled base and smooth out the top.
5. Return to the oven and bake for about 30 minutes, rotating the tin after 15 minutes, or until the caramel is a golden brown. Keep an eye on the caramel after the 15 minute mark to make sure the caramel doesn’t burn. Allow to cool completely in the tin on a wire rack.
6. In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the two types of chocolate and the oil until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
7. Pour the chocolate mixture over the cooled base/filling and smooth the top with an offset spatula. Cool in the fridge for at least one hour or until the chocolate is set.
8. When ready to serve, lift the slice out of the tin using the overhanging baking paper. Using a hot dry knife slice into rectangles or squares (see note 2).
9. Enjoy!

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Notes

1. Substitute for sweetened condensed coconut milk: You can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk.
2. Tips for slicing: I like to dip a sharp knife in hot water and then dry it really well with a tea-towel before slicing. The heat from the knife prevents the chocolate from cracking when sliced. Another method I find works well is to turn the slice upside down (yes, upside down!) so the chocolate layer is on the bottom and slice it that way. If using this method, the slice needs to be quite cold so make sure its straight out of the fridge!
3. Storage: Store the slice in an airtight container in the fridge for up to one week. The slice can also be frozen for 1 to 2 months, wrapped in clingfilm and foil. Defrost overnight in the fridge.

Keywords: Chocolate, Caramel, Coconut, Slices

The post Chocolate Coconut Caramel Slice appeared first on Marble & Whisk.

Along with My Favourite Vanilla Buttercream Frosting this frosting is the most requested frosting in our house. Whenever I make cupcakes there almost always is an argument among the kids as to which frosting I should make. To keep the peace, I usually make both – lucky its easy to make!

Like its vanilla counterpart, this is a basic buttercream so there is no need to whip egg whites or use a sugar syrup. In addition to the usual suspects – butter, icing (confectioner’s) sugar and milk – this frosting becomes a deliciously chocolatey courtesy of a good amount of dutch processed cocoa powder. I love watching the frosting transform into this rich, almost fudgy chocolate frosting as the cocoa is mixed together with other ingredients. Consider yourself warned – it will be hard to resist eating it straight out of the mixing bowl!

Why you LOVE this Chocolate Buttercream Frosting

• It is quick and easy to make: You will need a handheld mixer or stand mixer to make the frosting. The most time consuming part of making this frosting is sifting the icing sugar and cocoa powder, which in fairness doesn’t take long at all. You otherwise let the mixer do the work and within minutes you have a delectable chocolate frosting!
• The buttercream is very easy to work with: You can spread or pipe this frosting with ease making it perfect for decorating cupcakes or frosting an entire cake. The frosting holds its shape when piped so choose your favourite piping nozzle and get creative!
• You can make the frosting in advance: You can make this frosting in advance and store it in the fridge, covered, for up to 2 days. When you are ready to use the frosting, remove it from the fridge and bring to room temperature. Then using a handheld mixer or stand mixer, beat the frosting until it is light and fluffy.

What you will need

Equipment

• You will need a stand mixer or electric beaters.
• For decorating (optional): An offset spatula and/or piping bag and piping nozzle.

Ingredients

• Unsalted butter: You will need the butter to be at room temperature before you begin.
• Icing (confectioner’s) sugar: For this frosting I prefer to use soft icing mixture rather that pure icing sugar. The soft icing mixture contains starch which retains moisture and results in a softer setting frosting.
• Cocoa powder: I like to use dutch-processed cocoa powder (i.e. alkalised cocoa powder) as it generally has a smoother flavour that its non-alkalised counterpart.
• Vanilla extract: A touch of vanilla rounds out the flavour of this frosting.
• Salt: Not only does a pinch of salt balance out the sweetness of the frosting it is also naturally enhances the flavour in chocolate.
• Milk: This chocolate buttercream needs a touch more milk that the vanilla buttercream to compensate for the addition of cocoa powder. You may need a little less or a little more than the specified amount to get the right consistency to spread/pipe. The milk should be at room temperature before you begin.

How to make this Chocolate Buttercream Frosting

1. Sift together the icing sugar and cocoa powder. Set aside.
2. Cream the butter until pale and fluffy.
3. Add one third of the icing sugar/cocoa mixture, half the milk, vanilla extract and salt. Beat until well combined.
4. Add another third of the icing sugar/cocoa mixture and the remaining milk. Beat until well combined.
5. Add the last of the icing sugar/cocoa mixture and beat until light and fluffy.

My Favourite Chocolate Buttercream Frosting

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: N/A
• Total Time: 15 minutes
• Yield: 12 cupcakes or 1 cake
• Category: Frosting

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Description

This chocolate buttercream frosting is rich, creamy and oh so chocolatey! It is incredibly easy to make and is perfect for decorating cupcakes and cakes. This recipe makes enough frosting for 12 cupcakes or a 20cm round cake. 

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Ingredients

• 250g (approx. 2 cups) soft icing (confectioner’s) sugar, sifted
• 1/2 cup (60g) dutch-processed cocoa powder
• 100g unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup plus 2 tablespoons full-cream (whole) milk (approx.)

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Instructions

1. In a medium mixing bowl, sift together the icing sugar and cocoa powder. Set aside.
2. In a stand mixer fitted with the paddle attachment or in a large mixing bowl if using handheld beaters, beat the butter until pale and creamy (approximately 1 to 2 minutes).
3. To the butter, add a third of the icing sugar/cocoa mixture, half of the milk, vanilla extract and salt. Beat until well combined. Using a spatula, scrape down the sides of the mixing bowl as necessary (see note 1).
4. Add another third of the icing sugar/cocoa mixture and the remaining milk and beat until well combined. 
5. Add the remaining icing sugar/cocoa mixture and beat for approximately 2 to 3 minutes until light and fluffy and a spreadable consistency. If the frosting is too dry, add a little more milk, a tablespoon at a time until you get the right consistency. Similarly, if the frosting is too wet add extra sifted icing sugar, again, a tablespoon at a time.
6. The frosting is ready to use straight away. If not using right away, store the frosting in an airtight container in the refrigerator for up to 3 days (see note 2). 

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Notes

1. Scraping down the sides of the bowl: If you are using a stand mixer, make sure to scrape all the way to the bottom of the bowl (directly underneath the paddle) to make sure all the butter is incorporated into the frosting. If the butter isn’t incorporated fully you will end up with chunks of butter throughout the frosting – not ideal!
2. Making the buttercream in advance: When ready to use, remove the buttercream from the fridge and allow it to come to room temperature. Using a stand mixer or handheld mixer, beat the frosting until it returns to a light and fluffy texture.
3. Freezing: The frosting can be frozen in a freezer safe container for 2 to 3 months. Allow it to defrost in the fridge overnight then follow the instructions in note 1.

Keywords: Buttercream, Frosting, Chocolate Frosting

The post My Favourite Chocolate Buttercream Frosting appeared first on Marble & Whisk.

This frosting is hands down the frosting I make the most. I use it to decorate My Favourite Vanilla Cupcakes and the kids’ birthday cakes. When making cupcakes for a birthday party I will often colour the frosting to match the theme of the party. For everyday, I must admit I love the look of a white fluffy buttercream topped with sprinkles or a sugar flower -simplicity at its best!

Why you will LOVE this frosting

• It is very simple to make: This frosting is a basic buttercream. It does not require egg whites or a sugar syrup like an Italian buttercream which has a meringue base. All you need to do is beat the ingredients together with a handheld mixer or in a stand mixer – easy!
• This buttercream is versatile and easy to use: You can use this buttercream to frost an entire cake and in between layers if making a layer cake. To do this, I find it easiest to use an offset spatula to spread the buttercream. If you don’t have one, a sturdy spatula usually does the trick! Alternatively, you can pipe the frosting on using a piping bag fitted with a piping nozzle of your choice. This is my preferred method when decorating cupcakes or filling sandwich style cookies.
• It can be made in a variety of colours and/or flavours: Simply add a couple of drops of food colouring to the frosting or replace the vanilla extract with another flavouring. Some flavours I love to use are peppermint (using peppermint essence) or rosewater. When using food colouring or flavourings, a good rule of thumb is to go SLOW. Add a little bit at a time until you get the colour/flavour you want. It is easy to add more but once you have gone overboard in the colour or flavour department it is very hard to go back!

Can I make the buttercream frosting in advance?

You can prepare the buttercream in advance and store it in the refrigerator for up to 3 days. When you are ready to use the frosting, remove it from the refrigerator and bring to room temperature. Using a handheld mixer or stand mixer, beat the frosting until it is light and fluffy again. It is then ready to use!

What is also great about this frosting is that it holds its shape when piped and chilled. This means you can decorate cupcakes the night before, refrigerate them overnight and they will still look perfect the next day! I like to bring the cupcakes to room temperature before serving.

What you will need

Equipment

• You will need a stand mixer or electric beaters.
• For decorating (optional): An offset spatula and/or piping bag and piping nozzle.

Ingredients

• Unsalted butter: You will need the butter to be at room temperature before you begin.
• Icing (confectioner’s) sugar: In Australia, icing sugar is available as soft icing mixture and pure icing sugar. The only difference being the soft icing mixture contains starch (tapioca or maize) whereas the pure icing is just as its name suggests, pure icing sugar. For this buttercream I prefer to use the soft icing mixture as it has a softer texture which is ideal when you want a fluffy frosting!
• Vanilla extract: I always prefer to use vanilla extract or a vanilla paste as opposed to vanilla essence. Vanilla extract is naturally derived whereas the essence is usually synthetic and is less natural tasting as a result. You can substitute vanilla paste in equal quantities. The flavour is on par with the extract with the only exception being you will be able to see the vanilla pod seeds throughout the buttercream.
• Salt: It may seem strange to add salt to frosting but trust me, a touch of salt really helps to balance out the sweetness!
• Milk: The amount of milk you will need will depend on the consistency of the frosting. You may need a little less or a little more than the specified amount to get the right consistency to spread/pipe. The milk should be at room temperature before you begin.

How to make this Vanilla Buttercream Frosting

1. Cream the butter until pale and fluffy.
2. Add one third of the icing sugar, half the milk, vanilla extract and salt. Beat until well combined.
3. Add another third of the icing sugar and the remaining milk. Beat until well combined.
4. Add the last of the icing sugar and beat until light and fluffy.

My Favourite Vanilla Buttercream Frosting

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: N/A
• Total Time: 15 minutes
• Yield: 12 cupcakes or 1 cake
• Category: Frosting

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Description

My favourite vanilla buttercream frosting is light, fluffy and creamy – everything a frosting should be! Not only is it easy to make, it is incredibly versatile and is perfect for decorating cupcakes and cakes. This recipe makes enough frosting for 12 cupcakes or a 20cm round cake. 

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Ingredients

• 100g unsalted butter, at room temperature
• 250g (approx. 2 cups) soft icing (confectioner’s) sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup full-cream (whole) milk (approx.)

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Instructions

1. In a stand mixer fitted with the paddle attachment or in a large mixing bowl if using handheld beaters, beat the butter until pale and creamy (approximately 1 to 2 minutes). Using a spatula, scrape down the sides of bowl as necessary. If using a stand mixer, make sure to scrape right down to the bottom of the bowl (underneath the paddle) to make sure all the butter gets incorporated with the other ingredients.
2. To the butter, add a third of the icing sugar, half of the milk, vanilla extract and salt. Beat until well combined.
3. Add another third of the icing sugar and the remaining milk and beat until well combined.
4. Add the remaining icing sugar and beat for approximately 2 to 3 minutes until light and fluffy and a spreadable consistency. If the frosting is too dry, add a little more milk, a tablespoon at a time until you get the right consistency. Similarly, if the frosting is too wet add extra sifted icing sugar, again, a tablespoon at a time.
5. The frosting is ready to use straight away. If not using right away, store the frosting in an airtight container in the refrigerator for up to 3 days (see note 1). 

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Notes

1. Making the buttercream in advance: When ready to use, remove the buttercream from the fridge and allow it to come to room temperature. Using a stand mixer or handheld mixer, beat the frosting until it returns to a light and fluffy texture.
2. Freezing: The frosting can be frozen in a freezer safe container for 2 to 3 months. Allow it to defrost in the fridge overnight then follow the instructions in note 1.

Keywords: Vanilla, Buttercream, Frosting

The post My Favourite Vanilla Buttercream Frosting appeared first on Marble & Whisk.

If you love coconut, you will love this recipe. I love coconut in all of its forms – fresh, desiccated, shredded, flakes, toasted, un-toasted, milk, cream – you get the picture. In this recipe, not only do I love how the coconut adds incredible flavour to the cake (you REALLY taste the coconut), it also gives it a lovely texture and in combination with the ground almonds it makes for a beautifully moist cake.

You know those wonderful recipes that are minimal effort but maximum reward? Well this is one of those recipes. You essentially throw all the ingredients in a bowl and mix by hand – no electric mixers required! The end result however is a cake that is so fabulous and so flavoursome it will be hard to believe it took so little effort to prepare.

Why you will LOVE this Coconut & Almond Cake

• It is quick and easy to make: As I alluded to above, this cake takes very little time to prepare and you can make it by hand.
• You can really taste the coconut: Whilst the ground almonds play a very important role of making this cake super moist, it is the coconut that really shines in this cake.
• This cake is perfect for ANY occasion: Dusted with icing sugar, this cake it perfect for morning or afternoon tea. It is also sturdy enough to pack for a picnic or eat on the go. This cake also makes an elegant dessert – it is beautiful served with freshly whipped cream and fresh berries.

What you will need

Equipment

• You will need a 20cm round cake tin. No electric mixers required!

Ingredients

Dry Ingredients

• Almond Meal: Almond meal is finely ground almonds. Almond meal is readily available at supermarkets but you can also make it yourself at home. Simply add raw almonds (blanched or unblanched) to a food processor or high speed blender and process/blend until it becomes a fine meal.
• Desiccated Coconut: I like to use fine, unsweetened desiccated coconut in this recipe. You still get the texture of the coconut throughout the cake but without any chewiness.
• Plain (all-purpose) flour: This recipe uses equal parts flour and almond meal which results in a moist cake that still has structure.
• Sugar: I like to use caster (superfine) sugar as I find it easiest to incorporate into the batter. You can substitute regular white granulated sugar.
• Baking powder: This gives the cake its lift and rise.
• Salt: A pinch of salt balances out the sweetness.

Wet Ingredients

• Unsalted butter: This recipe calls for melted butter which is one of the reasons this cake is so quick to make – there is no need to cream the butter and sugar together.
• Eggs: You will need three large eggs for this recipes – they should be at room temperature before you begin.
• Vanilla extract: A hint of vanilla enhances the flavour of the cake.
• Buttermilk: You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Allow it to stand for 5 minutes before using (the mixture will thicken upon standing). You can also substitute plain yoghurt.

How to make my Coconut & Almond Cake

1. Whisk the dry ingredients together.
2. In a separate bowl, whisk together wet ingredients.
3. Add the wet ingredients to the dry ingredients and mix to combine.
4. Pour into the tin and bake – that’s it!

Coconut & Almond Cake

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes plus cooling
• Yield: 12
• Category: Cakes

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Description

This magnificent coconut and almond cake is melt in your mouth soft and oh so coconutty! Made with butter, sugar, ground almonds and desiccated coconut, this cake is perfectly sweet with a tender crumb. Oh and did I mention it was incredibly quick and easy to make?!

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Ingredients

• 3/4 cup (90g) almond meal (see note 1)
• 3/4 ( 110g) plain (all-purpose) flour
• 1/2 cup (50g) fine unsweetened desiccated coconut
• 1 cup (225g) caster (superfine) sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 125g unsalted butter, melted and cooled
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Icing (confectioners) sugar, to serve

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm round cake tin with baking (greaseproof) paper.
2. In a large mixing bowl, whisk together almond meal, flour, desiccated coconut, sugar, baking powder and salt until well combined and there are no clumps.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract and buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. I find it easiest to use a spatula to fold the ingredients together.
5. Pour the batter into the prepared tin and bake for approximately 40 minutes, or until a skewer comes out clean. The cake should spring back when gently pressed on top.
6. Allow the cake to cool in the tin on a wire rack for 10 minutes. Gently turn the cake out and remove any baking paper before allowing it to cool completely on a wire rack.
7. When ready to serve, dust with sifted icing sugar.

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Notes

1. Almond meal is finely ground almonds. You can buy almond meal in supermarkets or you can make it yourself by processing raw blanched or unblanched almonds in a food processor or high speed blender until it becomes a fine meal.
2. Storage: Store the cake in an airtight container in the fridge for up to one week (if it lasts that long!).
3. Serving suggestion:  For an elegant dessert, serve with freshly whipped cream and fresh berries (I love it with blueberries).

Keywords: Coconut, almond meal, cakes

The post Coconut & Almond Cake appeared first on Marble & Whisk.

I am obsessed with this chocolate banana loaf. Every time I make it I convince myself I am making it for the kids but if I am really being honest, I am actually making it for myself. I could eat this any time of the day…and do. I figure it does have banana in it so I would argue it is perfectly acceptable to eat for breakfast (just don’t tell my kids I said that!). Oh and it also tastes amazing warmed slightly and served with ice cream…just saying.

I would describe this as a chocolate loaf made with bananas rather than a banana bread with chocolate, if that makes sense. Made with cocoa powder, brown sugar and puréed ripe banana, it really is a chocolate and banana lover’s dream.

Why you will LOVE this Chocolate Banana Loaf

• Chocolate and bananas are a winning combination: The natural sweetness of the bananas perfectly balances out the richness of the cocoa powder and both ingredients are able to shine.
• It has a beautiful texture: The texture of this loaf definitely sits more in cake territory rather than bread territory. By that I mean is eats more like a cake and has a beautifully soft and tender crumb. This recipe uses oil rather than butter and that guarantees a moist loaf that stays moist. Another hero ingredient that ensures a moist loaf is the addition of sour cream which I love to use in baking.
• It is easy to make: This loaf may taste like a cake, but its like a quick bread to make! You simply mix the wet and dry ingredients together in a bowl – thats it!

What you will need

Equipment

• You can make this loaf by hand. I do however like to puree the bananas using an stick/immersion blender first but this is an optional step (see below).
• You will need a 20cm x 10cm loaf tin.

Ingredients

• Ripe bananas:
  • I can’t stress the ‘ripe’ part enough. As a banana ripens, its flavour and sweetness intensifies which makes them perfect for baking. You will need 2 large ripe bananas for this recipe.
  • As I mentioned above, I like to puree the bananas with a stick blender before using them. By pureeing them, you can fully incorporate the bananas into the chocolate batter and you don’t get bits of un-mashed banana speckled throughout the loaf. Now this is purely an aesthetic thing and has no effect on the flavour of the loaf which means you can absolutely mash the bananas by hand if you prefer.
• Dry ingredients:
  • The dry ingredients comprise of plain (all-purpose) flour, baking powder, baking (bicarbonate of) soda, salt and cocoa powder. I like to use dutch-processed cocoa powder (i.e. alkalised cocoa powder) as it generally has a smoother flavour than its non-alkalised counterpart.
• Wet ingredients:
  • The wet ingredients comprise of pureed bananas, rice bran oil (or any other flavourless oil), eggs, vanilla extract and sour cream. The eggs and sour cream should be at room temperature before you begin.
• Extra ingredients: I was going to write ‘optional ingredients’ but then thought better of it as I rarely make this loaf without the addition of chocolate chips. The recipe specifies milk chocolate chips as I like the contrast with the dark cocoa powder but by all means use any chocolate chips you like. If you find yourself without any chocolate chips, then simply omit them – the loaf will still satisfy any chocolate cravings.

How to make my Chocolate Banana Loaf

1. Combine the dry ingredients in a bowl.
2. In a separate bowl, combine the wet ingredients.
3. Add the wet ingredients to the dry ingredients and mix.
4. Fold in the chocolate chips.
5. Bake!

If you love this recipe, try this…

• Amazing Chai Spiced Banana Bread

Chocolate Banana Loaf

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour, 15 minutes (plus cooling time)
• Yield: 12
• Category: Quick bread and loaves

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Description

This chocolate banana loaf has the best of both worlds – imagine a super moist banana bread meets a melt in your mouth chocolate cake. It is so fabulous and so simple to make I guarantee you will make it time and time again!

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Ingredients

• 1 & 1/2 cups (225g) plain (all-purpose) flour
• 1/2 cup (60g) dutch-processed cocoa powder, sifted
• 1 cup (200g) light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking (bicarbonate of) soda
• 1/2 teaspoon salt
• 2 large ripe bananas, pureed or mashed (see note 1)
• 2 eggs, at room temperature
• 1/2 cup rice bran oil (or other flavourless oil)
• 1/2 cup sour cream, at room temperature (see note 2)
• 1 teaspoon vanilla extract
• 1/2 cup (100g) milk chocolate chips

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Instructions

1. Preheat the over to 180C conventional or 160C fan-forced. Grease and line a 20cm x 10cm loaf tin with baking (greaseproof) paper allowing it to overhang slightly.
2. In a large mixing bowl, whisk together the flour, sifted cocoa powder, sugar, baking powder, baking soda and salt making sure to break up any clumps of flour or sugar.
3. In a separate bowl or large measuring jug, whisk together the pureed bananas, eggs, oil, sour cream and vanilla extract.
4. Add the banana mixture to the flour mixture and using a spatula or wooden spoon, mix together until just combined and the batter is dark chocolate colour. Be careful not to over-mix.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf tin and bake for 50 to 55 minutes or until a skewer comes out clean when tested.
7. Allow to cool in the tin on a wire rack for 20 minutes. After that, gently lift the loaf out of the tin using the overhanging baking paper. Carefully remove the baking paper and allow the loaf to cool completely on a wire rack.
8. Slice and enjoy!

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Notes

1. Bananas: I like to use a stick blender to puree the bananas before using as it makes it very easy to incorporate into the batter. You could use a mini food processor as well. Alternatively, you can mash the bananas by hand using a fork – you may however see chunks of banana speckled throughout the loaf once baked. Don’t worry, this won’t have any effect on the flavour of the loaf!
2. Sour cream: You can substitute plain yoghurt or buttermilk.
3. Storage: Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
4. Freezing: You can also freeze the loaf for 2 to 3 months wrapped in two layers of clingfilm and then in foil. I recommend pre-slicing the loaf and placing sheets of baking paper in between each slice before freezing – this makes it easy to defrost individual portions.

Keywords: Chocolate Loaf, Banana

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