Feijoa Apple Crumble

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Crumbles are possibly the easiest dessert to make. I usually make apple crumble which goes down a treat. After being inspired by this video I decided I would give other fruit crumbles a go. It’s feijoa season here in NZ. If you’re anything like me, you binge eat your feijoas before they ever make it to the desserts you planned on making with them! Every year I tell myself that I won’t be greedy and gobble them up in one go. This year that actually happened! The previous owners of the house we moved into planted 3 feijoa trees. That’s pretty much why I decided to move into this house hahahah. Anyhoo, we’ve been blessed with a bounty of fejoas as you can see in the picture above. Sadly we had a bit of a moth problem, however some neem spray seems to have solved that so we didn’t lose too many fruit in the end!

Now, back to the recipe. This crumble does have some apple in it, which you’re probably thinking defeats the purpose. You can totally go ahead and just use feijoas and forget the apples BUT be aware that feijos are a mushy fruit, so you’re not going to have much texture from the fruit alone. This is my only reason for adding the apples. It adds bulk to the fruit component of the recipe (I mean let’s face it, I still ate most of my feijoas while trying to make this) and it keeps it’s texture. As feijoas have such a strong scent a flavour, you actually don’t taste the apple at all.

I often like to add spice to my crumbles. This of course is 100% optional. When you use such flavourful fruit as feijoas, you’re really not gonna get the big spice kick. The spice is more of a light after taste. I like that, so I’m going with it.

Lastly, a note on the sugar in this. I personally don’t like a lot of sugar in my crumbles. I drizzled over some honey on the fruit as a had a few underripe feijoas in the mix. You can totally leave the honey out and reduce the sugar a bit. I mean, we’re not making health food here guys. Feel free to use this recipe for a healthier crumble alternative.

Feijoa Apple Crumble
Serves 4

500g Feijoas
2 Apples, medium sized
2 Tbsp Honey
1/4 cup Plain flour
50 g Rolled oats
50 g Desiccated coconut
50 g Soft brown sugar
40 g Unsalted butter, chilled, cut into small cubes
2 tsp Mixed spice, divided

Heat oven to 180C and grease a baking dish. You’ll need a 1 Litre capacity dish for this.

Cut each feijoa in half and use a spoon to scoop out the flesh in to your dish. Peel, core and finely slice your apples and place in dish. Drizzle honey and sprinkle 1 tsp of the mixed spice on the fruit and mix it in the dish. Arrange the fruit in a even layer.

Now we make the crumble. Put the flour, oats, coconut, brown sugar and mixed spice in a medium bowl. Give the dry ingredients a quick toss with your hands. Now add the butter. Using your hands, rub the butter into the dry mixture until you have a fine sandy mixture. Spread the crumble over the fruit and pop into the preheated oven. Bake for 40-45 minutes until the crumble is crunchy.

Once done remove from oven and cool slightly. Serve warm in bowls with vanilla ice cream or greek yoghurt.

The Best Carrot Cake

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We're at that time of year where celebrations are plenty. With September being the month of most birthdays around the world you're going to need a celebration cake, or two up your sleeve. Carrot cake is such a classic cake and it's perfect for a celebration. It's the one cake that pretty much everybody loves so you really can't go wrong here.

I have made many, many carrot cakes in my time, in all shapes and sizes. I've tried recipes with crushed pineapple, recipes with yogurt and recipes which say to grate your carrots super fine and then coat them in flour. Many hours have been spent in finding the perfect carrot cake recipe. I've been around the carrot cake block people, and this recipe is most definitely the best I've ever made.

There is only one trick ingredient in this recipe and that's the apple sauce. I'm a huge fan of using apple sauce in recipes because it adds moisture to the cake and gives it a soft texture, which is what you want. You won't get any apple flavour in the final product though. You also won't taste any carrot either, so if you're not a fan of carrots, don't worry you won't taste it. The main purpose of the carrots is to add sweetness and texture. If not for the vibrant colour of carrots you'd have no idea this cake is full of them.

Now let's talk about frosting. The classic frosting for carrot cake is cream cheese frosting and I'm totally on board with that. As you know from my previous cake recipes, I love me some salted caramel cream cheese frosting and I reckon it goes perfectly with this cake. Vanilla and orange cream cheese frosting would work well too. Of course you can use any cream cheese frosting you like. I'm not a fan of frosting that is loaded with icing sugar, and I experimented with a vanilla cream cheese frosting for the cake in the picture. I've yet to get the quantities spot on for that, so I won't share that with you just yet. For now, let's get baking...

Carrot Cake (Adapted from SBA)
Serves 10-12
For the Cake
1 & 1/2 cups (300g) brown sugar, firmly packed
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil
4 large eggs
3/4 cup (133g) smooth unsweetened applesauce
1 tsp vanilla
2 & 1/2 cups (312g) standard flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 & 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups (260g) carrots, grated (about 4 carrots)
1 cup (125g) walnuts

For the frosting
500g cream cheese, block style, softened
2/3 cup salted caramel
1/2 cup pure maple syrup
1 Tbs whole milk, optional

For the cake -
Preheat oven to 180 C.
Spray and line 2 round tins. Any size from 8"-10" will do. Set aside.

In a large bowl whisk together the brown sugar and caster sugar. Make sure you break up any lumps of brown sugar now or else you won't be able to do it once we add the next ingredients.
Add the oil, eggs, applesauce and vanilla. Whisk once more until the mixture is combined. Set aside.
In a separate large bowl whisk together the dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Pour your wet ingredients into your dry ingredients and mix with a spatula. Use a folding motion to bring the mixture together. Lastly add the carrots and walnuts and fold once more until combined. Avoid over mixing the batter as it will affect the texture of your cake.
Pour the batter into your cake tins and bake in the preheated oven for 30-35 minutes. To check if the cakes are cooked insert a skewer into the middle and it should come out clean. Allow cakes to cool completely in their tins.

For the frosting -
In a large bowl place your cream cheese and beat until smooth. Add half of your salted caramel and maple syrup. Beat until well combined. The frosting will thin out with the addition of the caramel and maple. Taste, and if required, add more of the salted caramel and maple until you get a slightly sweet and slightly salty frosting. Once the desired taste is reached, if the frosting is too stiff for your liking, add the milk, else it's ready to slather onto your cake.

Assembly-
Once cakes are cool, and the frosting is done, it's time to put it all together.
Place the bottom layer on your cake board/plate and top with some frosting. Place the second layer over this, and top with frosting. With the remaining frosting cover your cake as you see fit. This would make a really pretty naked cake too!
Decorate as you see fit. I used some chopped pistachios and orange zest for the cake in the picture above. You could also do some walnuts and a caramel sauce drizzle. Flowers would look great too. The options are endless really.
Once your cake is decorated, dig in and enjoy! The cake doesn't need to be refrigerated, unless you're living in the tropics in which case the frosting will melt. The cake will keep for 3-4 days in an airtight container.

Enjoy!!

xx
Ugeshni

Salted Caramel Hummingbird Cake

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A hummingbird cake is like the ultimate tropical spice cake. It's made with banana, pineapple and spices such as cinnamon and nutmeg. It's almost like a banana cake crossed with a pineapple upside down cake. You really have to try it to know what it's like. I know many people were confused by the combination of pineapple and banana, but when they ate the cake, they were instant fans.

This past weekend we were invited to a dinner party, so of course I was going to make cake. I made two hummingbird cakes, both pictured above. I got a lot of positive comments from the guests. The stand out in this cake is actually the frosting. You'll remember this frosting from my apple spice cake. It's super smooth, creamy, slightly savoury and slightly sweet. My cream cheese frosting is not like your average. I don't use butter or sugar in mine. I prefer to use a liquid sweetener such as maple syrup in this case. I'm not a fan of gritty frosting that is sickly sweet which is why I usually opt for a liquid sweetener. I don't see the need for butter in a cream cheese frosting so I never use it. To me, my version of cream cheese frosting is the perfect balance of sweet and savoury and turns out many other people agree with me!

Now, I definitely think you should make your own salted caramel for this frosting. It's super easy to make and in my opinion it tastes much better than your store bought variety. But if you couldn't be bothered, you could actually leave it out and use more liquid sweetener instead. I would definitely recommend adding a pinch of salt to your frosting though.

Salted Caramel Hummingbird Cake (Adapted from SBA)
Serves 12-14
370g all-purpose flour
1 tsp baking soda
1 & 1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
2 cups mashed banana (4 ripe bananas)
one 285g can crushed pineapple
3 large eggs
2/3 cup (160ml) vegetable oil
1 cup (200g) brown sugar
3/4 cup (150g) caster sugar
2 tsp vanilla
1.5 cups walnuts, chopped

Salted Caramel Cream Cheese Frosting
750g cream cheese (3 blocks)
3/4 cup salted caramel
2/3 cup maple syrup

For the cakes-
Preheat the oven to 180°C. Grease and line your 3 baking tins. I used three 25cm tins. Set aside.

Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.
Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in your walnuts.

Evenly divide the batter between your 3 tins. Place in preheated oven and bake for 26-29 minutes or until a skewer inserted in the center comes out clean. Rotate pans halfway through to ensure even baking.
Once cakes are out of the oven allow them to cool in the tin. Once they are cooled you can remove them from the tins and cut the tops off to make it level.

For the frosting-
In a large bowl place your cream cheese and beat until smooth. Add half of your salted caramel and maple syrup. Beat until well combined. The frosting will thin out with the addition of the caramel and maple. Taste, and if required, add more of the salted caramel and maple until you get a slightly sweet and slightly salty frosting. Once the desired taste is reached, cover it with glad wrap and refrigerate until needed.

Assembly-
Once cakes are cool and frosting is made, it's time to put it all together. Place the bottom layer on your cake board/plate and top with some frosting. Smooth out with a spatula before placing the next layer of cake on top. Repeat the process until your 3 layers are stacked. With the remaining frosting cover your cake as you see fit. This would make a really pretty naked cake too! I stuck with the traditional look and covered the entire cake in frosting.

Decorate as you see fit. Flowers did the trick for cake 1, but cake 2 was decorated with walnuts. If you're planning on doing some piping you will need to make more frosting as the amount specified in the recipe it just enough to cover the cake.

Enjoy!
xx

Ugeshni

The Ultimate Apple Spice Cake

Apple Spice Cake
Apple Spice Cake Slice

I've made this spice cake before and I loved it so much I decided it should be my birthday cake. As much as I appreciate the work that goes into the popular fondant style cakes that are being made in various shapes and colours, that simply doesn't tickle my fancy. I like my cake to look like cake. Simple, clean, uncomplicated in design and booming with flavour is what I go for. I think that is why I lean towards fruit or spice flavoured cakes. Taste means a lot more to me that aesthetics and this cake really packs a flavour punch.

Let's talk about the cake. There are 3 main components; the spice cake, the apple filling and the cream cheese frosting. The cake itself is super moist. The spices are on point and if you leave the cake over night the flavour just develops and it's even better.

The filling was my way of making this the ultimate apple cake. The cake itself doesn't have any apple flavour. If you didn't have the apple filling, you'd have no idea the cake had any traces of apple in it. The addition of the apple filling really took this cake up a notch.

The frosting is something I could eat out the bowl! Yeah, OK, I did eat some out of the bowl, but it's seriously good! The creamy, salty, sweet combination really compliments the spice cake.

Basically, this cake is life, and you need to experience it. Now's good.

The Ultimate Apple Spice Cake (Adapted from SBA)
Serves 12-16
312g standard flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup vegetable oil
350g packed brown sugar
1 cup unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla essence
1 cup grated apple (grated carrot or courgette works too)

Maple Cinnamon Apple Filling
2 Tbs butter
2 apples, peeled and diced
2 Tbs pure maple syrup
1 tsp cinnamon

Salted Caramel Cream Cheese Frosting
500g cream cheese, block style, softened
2/3 cup salted caramel
1/2 cup pure maple syrup
1 Tbs whole milk, optional

For the cake-
Preheat the oven to 180°C. Grease and line your cake tin/s. I used one 23cm spring form tin. If you're making this a layer cake, definitely use 2-3 tins so the cakes cook evenly.

Place flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Whisk to combine. Set aside.

In another bowl, place the oil, brown sugar, applesauce, eggs, and vanilla. Whisk until combined. Pour the wet ingredients into the dry ingredients and whisk until it's all nicely combined. Fold in the grated apple (or courgette/carrot if you're substituting) until combined.

Pour batter into tin and bake for 60 minutes, if using one tin. If using multiple tins, 30-40 minutes is a good guide. check at 30mins and then every 10 minutes after that. Baking times will vary, so keep an eye on it. Test cake with a skewer to see if it's done. The skewer should come out clean.

Once done, remove the cake from the oven and set on a wire rack. Allow to cool completely before frosting.

For the filling-
Melt butter in a fry pan on medium heat. Once melted add the apples, cinnamon and maple syrup. cook until apples are soft. Set aside for when you're assembling the cake. You might find that the butter hardens when you put it in the fridge, simply reheat in the microwave for 10 seconds before using it in the cake.

For the frosting-
In a large bowl place your cream cheese and beat until smooth. Add half of your salted caramel and maple syrup. Beat until well combined. The frosting will thin out with the addition of the caramel and maple. Taste, and if required, add more of the salted caramel and maple until you get a slightly sweet and slightly salty frosting. Once the desired taste is reached, if the frosting is too stiff for your liking, add the milk, else it's ready to slather onto your cake.

Assembly-
Once cakes are cool, it's time to put it all together. If you made one cake, you will need to cut it into 3 layers.

Place the bottom layer on your cake board/plate and top with some frosting. Dollop half the apple filling all over the frosting.

Place the second layer over this, and top with frosting then apples, then the final layer of cake. With the remaining frosting cover your cake as you see fit. This would make a really pretty naked cake too!

Decorate as you see fit. Flowers did the trick for me, but walnuts/pistachios and some salted caramel drizzled on top can work too. If you're planning on doing some piping you will need to make more frosting as the amount specified in the recipe it just enough to cover the cake.

Enjoy!
xx
Ugeshni

Orange Cardamom Cake with Yoghurt Frosting

A good friend of ours has an orange tree in their back yard that is currently laden with fruit. Enter free oranges!
When you have a baking obsession and you have an abundance of something it's pretty much a no brainer that it's gonna end up in your dessert. Enter, this cake.

I've seen numerous recipes for citrus and almond cakes. Most of them are syrup cakes and use just the zest of the fruit for flavour. I've made a similar one before which uses semolina rather than almond meal which is lovely, but doesn't use up enough fruit to solve my orange problem.
I'd seen this mandarin cake recipe on Nadia's site a while ago but never got around to making it. After a bit more research I found several other recipes that use whole citrus in the cake. It was destined to happen from there.

This cake is unlike any cake I've made before. It uses the entire orange, skin, pith and all. This keeps the cake moist and gives it the ultimate citrus flavour. Of course I wasn't going to stop there. I added some vanilla and cardamom to spice things up, literally. Then to go even further with my madness I added some orange blossom water, coz why not?

Once the cake finally came out the oven I didn't drench it in syrup like most recipes call for. This cake is not sweet due to the orange pith giving it a slightly bitter taste. I don't have a problem with that, so the syrup was out for me. I still wanted something on top of the cake though. Cream cheese frosting would have worked for this cake but I wanted something lighter so I opted for greek yoghurt. I strained the greek yoghurt in a muslin cloth overnight. This basically removed most of the water content to give me a thicker yoghurt which was perfect for frosting. I then flavoured it with some freshly squeezed orange juice and honey to counter act the tartness and bitterness.

Choose sweet oranges for this cake. If you can't get any sweet ones, opt for mandarins, tangelos or clementines instead. They will all work for this recipe.

Orange Cardamom Cake with Yoghurt Frosting (Adapted from Nigella)
Serves 8-10
Orange Cake
3 small oranges, approx 375g in weight (mandarins, clementines or tangelos work too)
225g caster sugar
300g ground almonds
2 tsp cardamom powder
1 tsp baking powder
2 tsp vanilla essence
1 pinch vanilla powder
6 eggs, beaten
2 tsp orange blossom water

Yoghurt Frosting
250g greek yoghurt, strained
1/3 cup orange juice
3 Tbs honey
pistachios/ pomegranate seeds/ orange zest/ honey to decorate

Don't peel, slice or chop your oranges. Place the whole oranges in a small saucepan and fill with water. Boil until soft. Depending on your fruit of choice this could take between 30-60 minutes. You want the fruit to be soft enough to puree.
Once soft, turn heat off, drain the water and allow fruit to cool. Then cut in half and remove seeds if there are any. Puree in a blender or food processor. Set aside.

In a large bowl place your sugar, almond meal, cardamom, baking powder and vanilla. Whisk to combine. Then add your orange puree and eggs. Mix until combined. Lastly add your orange blossom water and mix it in.
Pour batter into a greased spring form tin. Bake in preheated oven for 50-60 minutes. Check with toothpick or skewer to see if it's done. The skewer when inserted should come out clean. Allow cake to cool in tin.

To make frosting, place all frosting ingredients in a medium bowl and whisk until combined. Once cake has cooled, remove it form the tin and slather on the frosting. Decorate with pistachios, pomegranate seeds, orange zest and a drizzle of honey.

Store cake in the fridge so the yoghurt doesn't turn. Warm to room temperature before eating.

Enjoy!
xx

Ugeshni