Tag: baking

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Foodie Friday: Mango white chocolate lamingtons

Today’s recipe is brought to us by Appliances Online and was created by Bridget O’Connor from The Neff Kitchen.

Mango white chocolate lamingtons

A sweet tropical take on our favourite Aussie snack.

Cake

  • 2 eggs (lightly beaten)
  • 1 ¼ cup caster sugar
  • 2 tsp vanilla essence
  • 300 ml pure cream
  • 2 cups self-raising flour
  • 1 cup mango (sliced)

Icing

  • 1 cup milk
  • 250 g white chocolate (chopped)
  • 5 cups icing sugar
  • 5-6 cups shredded coconut (toasted)

  1. Place wire rack on shelf 2 and preheat oven to 180° fancforced.

  2. Grease and line a 30cm x 20cm lamington pan.

  3. Combine eggs, sugar and vanilla in a large mixing bowl. Using a balloon whisk, mix together until well combined and mixture is creamy.
  4. Add the cream and whisk again until thoroughly combined.
  5. Sift the flour over the mixture and fold gently to form a smooth batter. Fold in the mango. Pour the mixture into prepared pan.
  6. Bake for 30 to 35 minutes or until cake is cooked when tested with a skewer. Allow to cool then cut cake into 24 pieces.

  7. Make the icing by placing the milk and chocolate in a saucepan over a low heat or induction level 3 and cook stirring occasionally until chocolate has melted. Sift the icing sugar into a large bowl and make a well in the centre. Pour in the chocolate mixture and mix until smooth making sure there are no lumps of icing sugar.

  8. Coat the cake pieces in the white chocolate icing then toss in toasted coconut.
Dessert, Snack
Baked goods, Modern Australian
baked, baking, cake, mango, white chocolate

Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.
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Foodie Friday: Champagne and rose macarons

strawberry flavored macaroons in a white table and highlighted background, one with a bite

This recipe is brought to us by Australian Almonds. Delicious and beautiful, they’re the perfect treat to impress your guests.

Champagne and rose macarons

Pretty in pink and a mouthwatering delight, these aren't as tricky as you'd think so have a go!

Macaron Shells

  • 150 grams ground almonds
  • 150 grams icing sugar
  • 110 grams egg whites
  • 150 grams caster sugar
  • 4-6 drops rose pink food colouring

Champagne and rose buttercream

  • 250 grams salted butter (softened)
  • 250 grams icing sugar
  • 10 drops champagne essence
  • 2 drops rose essence
  • 1 tbsp rose water
  • 1 pinch salt

  1. Preheat the oven to 150°C or 130°C fan-forced. Line 4 baking trays with baking paper or 4 silicon macaron mats.

  2. To make the macaron shells, place the ground almonds and icing sugar into a blender or food processor and pulse until fine, being careful not to overheat the mixture. Pass the mixture through a sieve 2 or 3 times, pushing through any lumps with the back of a spoon.

  3. Measure out half the egg whites and add to the almond meal mixture. Using a spatula, mix until just combined, taking care not to overwork the mixture.

  4. Place the remaining egg whites into a very clean stand mixer bowl. Whisk on a medium high speed until soft, frothy peaks form. Continue to whisk while you prepare the syrup.

  5. Place the caster sugar and 35ml water into a small saucepan and set over a medium heat. Stir the mixture and allow it to come to the boil. Using a sugar thermometer to check the temperature, cook the syrup until it reaches 118°C. Once it has come to temperature and is a syrupy consistency, remove from the heat.

  6. As the egg whites continue to whisk, pour the syrup down one side of the bowl in a slow, steady stream until all of it has been incorporated into the egg whites. Add the pink food colouring to your desired colour and continure to whisk the meringue on high speed until thick and glossy, about 5 minutes. The base of the bowl should be warm but no longer hot.

  7. Add the meringue mixture to the almond meal mixture and, using a clean spatula, fold gently until evenly combined, taking care not to overmix. The mixture should have a soft paste-like texture and a dropping consistency.

  8. Transfer the mixture to a large piping bag fitted with a 1cm round piping tip. Pipe small rounds, about 2cm in diameter, onto the lined baking trays. Help the macaron mixture to level out by tapping the underside of the trays with the palm of your hand.

  9. Set the macarons aside to form a "skin" on top of the shell, about 30 minutes. Once the skin has formed, place into the preheated oven and bake for 12-15 minutes. Once baked, open the oven door and leave ajar for 2 minutes before removing the macarons.

  10. Set the macarons aside on the trays to cool completely. Once cool, lift off the trays with a round-tip palette knife. Set aside in an airtight container until ready to fill.

  11. For the buttercream filling, add the very soft butter to the bowl of a standmixer fitted with a cream paddle and beat until very pale and light in texture. Add the icing sugar, champagne essence, rose essence, rose water and salt. Mix until all the ingredients are incorporated and the mixture is light and creamy.

  12. Transfer the buttercream to a piping bag fitted with a 1cm tip. Pipe the buttercream onto half of the fully cooled macaron shells and sandwich withanother shell.

Dessert, Snack
Baked goods, French
baked, baking, macarons

Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes
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Foodie Friday: Apple turnover

This week’s recipe is brought to us by Winning Appliances culinary expert Chloe Skipp.

Apple turnover

Stay cosy this winter with this mouthwatering apple turnover recipe.

  • 2 tbsp unsalted butter
  • 5 Granny Smith apples (peeled, cored, and finely diced)
  • ¾ cup brown sugar
  • 1 lemon ((grated zest))
  • 1 tsp lemon juice
  • 1 packet frozen Careme butter puff pastry
  • 1 egg yolk (lightly whisked)

  1. In a small frying pan over medium heat, melt butter until slightly golden and foaming.

  2. Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.

  3. Place a sieve over a bowl and drain the apple mixture. Set aside ½ of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.

  4. Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.

  5. Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 1½ tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry ¾ through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.

  6. Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more, make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.

Dessert, Snack
Baked goods
apple, baked, baking

Foodie Friday: Apple pie cinnamon scrolls

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
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Recipes

Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft for this week’s recipe.

Ingredients

  • 1 orange
  • 1/2 (125ml) cup olive oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla bean paste
  • 1/4 cup (35g) pistachios, coarsely chopped
  • 1/2 cup (140g) Greek yoghurt
  • 2 tbsp honey
  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1 cup (150g) self- raising flour
  • 1 tbsp icing sugar
  • Chopped pistachios, to garnish
  • Dried orange slices, to garnish

Method

  1. Pre-heat oven to 160°C, 140°C fan-forced.
  2. Line a 15x9cm loaf pan with baking paper and set aside.
  3. Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.
  4. Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.
  5. In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.
  6. Serve.

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Foodie Friday: Chyka Keebaugh’s rainbow cake

Foodie Friday

This week’s recipe is from TV personality Chyka Keebaugh, whose new entertaining book is out now.

This is one of my favourite cakes, both in appearance and in flavour. Any cake that is layered with cream cheese icing (frosting) will always be a hit in my eyes. Pair that with the fluffy, buttery and moist red velvet cake, and it’s just scrumptious! I love the concept of using two cakes to create a single image. It’s so simple and yet so effective, and works really well if you have a large number of guests. If you don’t want to make two rainbow cakes, simply halve the recipe.

Ingredients

Cake batter
500 g (1 lb 2 oz) unsalted butter, softened, plus extra for greasing
575 g (1 lb 4 oz/2½ cups) caster (superfine) sugar
3 teaspoons vanilla extract
6 eggs
600 g (1 lb 5 oz/4 cups) self-raising flour, sifted
85 g (3 oz/²⁄³ cup) cocoa, sifted
375 ml (12½ fl oz/1½ cups) buttermilk
125 ml (4 fl oz/½ cup) natural red food colouring

Cream cheese icing
2 × 460 g (1 lb) packets cream cheese, softened
250 g (9 oz) unsalted butter, softened
900 g (2 lb) icing (confectioners’) sugar
2 teaspoons vanilla extract
Natural food colouring in the shades of the rainbow (red, orange, yellow, green, blue, indigo and violet).

SERVES: 24 | TIME: 2.5–3 HOURS

NOTE: For this party, I wanted my cakes to be extra tall so I doubled the recipe amount and created two cakes with four layers each.

Method

Preheat the oven to 160°C (320°F). Grease and line two 20 cm (8 in) round cake tins with baking paper.

To make the cake batter, place the butter, sugar and vanilla in the bowl of a freestanding electric mixer and beat for 8–10 minutes, or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.

Add the flour, cocoa, buttermilk and red food colouring, and beat on low speed until just combined.

Divide the batter between the two prepared tins and smooth the tops with a palette knife.

Bake each cake for 1.5 hours to 1 hour 40 minutes, or until a skewer inserted in the middle of the cakes comes out clean. Leave to cool in the tin for 10 minutes before turning the cakes onto a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese icing. Combine the cream cheese and butter in a large mixing bowl of an electric mixer and beat on medium speed for 1–2 minutes, or until creamy. Gradually add the icing sugar and vanilla and mix until smooth.

Trim the tops of the two cakes so that they are flat, then split them in half horizontally with a large, serrated knife to make four cake layers. Place one cake layer on a plate and spread about a quarter of the cream cheese icing on top. Place the second cake layer upside-down on top to create a nice flat surface, then press down gently. Repeat with the remaining two cake layers and another quarter of the icing to make the second cake.

Thinly spread some more cream cheese icing over the side of the cakes to crumb-coat, then spread a generous amount on top and smooth it out with a spatula.

Take one-quarter of the remaining cream cheese icing and divide it between small bowls. Shade each bowl of icing with the different food colourings and mix well. Transfer each coloured icing to separate disposable piping (icing) bags fitted with 1.5 cm (½ in) star tips. Keep the remaining cream cheese icing plain.

Working on the side of the cake, pipe a rainbow arch using each of the coloured icings. Your rainbow should wrap around roughly one-third of the cake. Repeat on the other cake.

Once you’re happy with your rainbows, fill the remaining surface area of the cake with florets of plain icing.

This is an edited extract from Chyka Celebrate by Chyka Keebaugh published by Hardie Grant Books $40.00 and is available where all good books are sold.

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Foodie Friday: Chocolate and almond biscotti

Foodie FridayToday’s recipe is from Maxwell & Williams, inspired by their Cashmere Luxe and Teas & C’s Contessa collections.

Prep time 15 mins  |  Cooking time 40 mins  |. Makes approx. 24

Ingredients

300g (2 cups) plain flour
½ cup dark cocoa powder
1 tsp baking soda
1 tsp salt
90g salted butter, softened
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
1 tbsp The Tea Collective x Contessa ‘The Princess & The Tea’ tea blend*
1 cup blanched almonds

To garnish
The Tea Collective x Contessa ‘The Princess & The Tea’ tea blends*
200g dark chocolate, melted

Method

Preheat oven to 160°C fan forced (180°C conventional). Prepare a large baking tray by lining with baking paper.

In a medium bowl sift together flour, cocoa powder, baking soda, and salt.

In a separate bowl, use an electric mixer to beat together butter and caster sugar until light and fluffy.

Add eggs and beat until well combined. Add vanilla extract and mix.

Stir flour mixture into butter mixture to form a stiff dough. Mix in tea leaves & blanched almonds.

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking trays, each approximately 20cm long and 10cm wide.

Bake for 40 minutes, or until slightly firm to the touch. Cool on tray for 5 minutes.

Transfer to a cutting board and cut logs into quarter-to-half cm thin slices. Arrange slices of biscotti on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Melt the dark chocolate. Dip half of each biscotti into the chocolate. Sprinkle with extra tea leaves and place on a baking paper lined tray to set.

Store in airtight containers for 1-to-2 weeks.

Note: *Can be substituted for any good quality tea leaves. **Edible flowers can look equally delightful as a finishing touch.

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Foodie Friday: Apple tart

Foodie Friday

With a dollop of cream and a cup of tea, this delicious treat is perfect for morning tea.

Ingredients

For the base
150 grams of soft butter
30 grams of sugar
60 grams of icing sugar
30 grams of ground walnuts
A pinch of salt
1 egg
250 grams of flour

For the glaze
85 grams of sugar
3 eggs
125 single cream
Zest of one unwaxed lemon
5 apples

Method

To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.

Roll out the dough evenly on a lightly floured surface and place into a 28 cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.

Wash and halve the apples. Cut the apples into thin slices.

Preheat the oven to 190 degrees top/bottom heat (fan 175 degrees). Arrange the apple slices on the dough in rings.

To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.

Served on Villeroy & Boch’s Artesano Original collection.

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Interiors Addict

Foodie Friday: Ginger slice

Foodie Friday

Forgotten someone’s Christmas present? Received one from someone you weren’t planning to buy for? Come on, it happens! Impress them with a delicious and handmade sweet treat by baking this easy ginger slice this weekend. Thanks to Maxwell & Williams for the recipe which is pictured on their festive Merry Mistletoe range.


Ingredients

Base:

1/4 cup (90g) golden syrup 1/4 cup (55g) sugar
150g butter
2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup (40g) desiccated coconut
1 1/2 cups (135g) rolled oats
3/4 cup (110g) self-raising flour

Icing:

2 tbsp golden syrup
2 cups (320g) icing sugar
80g butter
3 tsp ground ginger
1/4 cup (55g) crystallised ginger, finely sliced

Method

1. Preheat oven to 170°C

2. Line a 20cm x 20cm tray with baking paper, set aside.

3. For the base, add golden syrup, sugar and butter into a medium-sized saucepan. Place over a low heat for 4-5 minutes, stirring occasionally until melted. Remove from heat and stir in ginger, cinnamon, coconut, oats and self-raising our.

4. Combine thoroughly then scrape into the prepared baking tin, press firmly into the base and spread evenly with a spatula.

5. Place in the oven for 20 minutes or until slightly golden.

6. While the base is cooling, start to prepare the icing. Place golden syrup, icing sugar, butter and ground ginger into a small saucepan over a low heat for 5-6 minutes, stirring occasionally until melted.

7. Remove baking tray from oven and pour icing over the base. Gently rotate the base to ensure even coverage and sprinkle with the sliced crystallised ginger.

8. Place in fridge for 4 hours or until rm, then remove from baking tray and place on chopping board. Cut into 5cm pieces and serve on a Merry Mistletoe dish.

Keeps for one week in an airtight container.

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Foodie Friday: Darren Purchese’s chocolate chip cookies

Burch & Purchese Sweet Studio. Photo © Ari Hatzis

Callebaut Chocolate Hero Darren Purchese shares his chocolate chip cookie recipe.

Burch & Purchese Sweet Studio. Photo © Ari Hatzis

Recipe makes 20 cookies

Ingredients

220g Unsalted butter
200g Soft light brown sugar
180g Caster sugar
15g Salt
5g Bicarbonate soda, sieved
1 Vanilla pod, seeds scraped
2 Eggs, whole
400g Plain flour, sieved
30g Cocoa nibs
150g Callebaut Arriba 39% milk chocolate (plus extra for finishing)
250g Callebaut Madagascar 67% dark chocolate (plus extra for finishing)

Method

Preheat oven to 180C.

Cream the butter, brown sugar, caster sugar, salt, bicarbonate soda & vanilla together with beater.

Mix for two minutes on a medium speed and then scrape down the sides.

Mix for three minutes on a medium to high speed and then scrape down sides.

Add the egg gradually while continuing to beat on a low to medium speed.

Add all egg in and mix well before scraping down the sides.

Add the flour, nibs & chocolates and beat slowly until it is all incorporated.

Weigh the mix into 75g balls and chill.

Bake for 18 – 20 minutes, remove from the oven and press gently with a weight.

Add Arriba & Madagascar buttons to the top of the warm cookies and allow them to melt on.

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Foodie Friday: Spiced Orange Sticky Date Pudding

This deliciously easy pudding/cake was developed for Williams Sonoma by the super-talented baker Sally Boyle of Simmer and Boyle.

Pudding ingredients

250g dates, stoned and chopped
1.5 teaspoons bicarbonate of soda
zest and juice of 1 orange
90g unsalted butter
120g caster sugar
110g brown sugar
3 large eggs
250g self-raising flour
1 tbsp ground cinnamon
1/4 tsp ground cloves

Orange caramel sauce ingredients

550g caster sugar
300ml cream
100g unsalted butter
zest and juice of 1 orange
1 cinnamon stick

Method

1. Preheat oven to 180°C.

2. Carefully butter and flour a 10-cup bundt tin, take your time to ensure you do not miss any spots, particularly the ridges.

3. Pour the orange juice into a jug, add water to make a total of 460ml, tip into a pan with the chopped dates and bring to the boil. Turn off the heat, add the bicarb soda, give it a quick stir and set aside for 10 minutes to cool, then using a stick blender or food processor, blend until smooth.

4. Sieve the flour, cinnamon and cloves into a bowl, set aside.

5. Cream butter and sugars until fluffy and the colour noticeably lightens, add the orange zest, then the eggs, one at a time, beating well after each.

6. Fold in the flour gently, then stir in the date mixture, the batter will be very wet, pour into your prepared tin.

7. Bake in the centre of the oven for 35-40 minutes, the pudding is cooked when a skewer inserted into the centre comes out clean (while the pudding is cooking make the sauce).

As soon as it’s out of the oven, invert the pudding onto a shallow oven proof dish or plate, pour a little sauce over the pudding and pop it back in the oven for 5 minutes or so, the sauce will form a deliciously chewy crust.

Sprinkle with flaked sea salt and serve generous slices with extra caramel sauce, a scoop of vanilla ice-cream, and maybe a candied orange slice or two.

Sauce directions

1. Combine the sugar and 200ml water in a saucepan, bring to the boil over medium-high heat, stir until the sugar dissolves, then brush down sides of pan with a wet pastry brush to remove any sugar crystals, cook until the caramel darkens and starts to smoke (10-15 minutes).

2. Add the cream, butter, orange juice and cinnamon stick (take care as the hot caramel will spit) stir until dissolved, strain in a jug, stir through the orange zest and set aside.

3. Sauce can be kept in an airtight container in the fridge for a week.

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Foodie Friday: Peanut buttercream frosted cupcakes

Easter is almost here and to celebrate, Callebaut Chocolatier and founder of Josophan’s Fine Chocolates, Jodie Van Der Velden, has put together a deliciously decadent Easter recipe to satisfy your chocolate cravings. Combining two of life’s greatest pleasures, chocolate and peanut butter, her delicious peanut buttercream frosted cupcakes with bunny ears are sure to be a hit with the kids (and big kids) this long weekend.

Makes 12 large – 18 regular

Ingredients

Cake
300g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
250g unsalted butter, chopped
300g caster sugar
6 large free range eggs, room temperature
100g plain flour, sieved

Frosting
375g unsalted butter
375g smooth peanut butter
2 tsp vanilla extract
500g pure icing sugar, sieved
½ tsp sea salt flakes

Method

Cake
Combine chocolate and butter in large microwave safe bowl, and melt on high heat, stirring every minute until melted (around 3 mins) (or melt in bowl over saucepan of simmering water, stirring).

Whisk into the completely melted chocolate butter mix: add sugar til combined. Add lightly beaten eggs til combined. Fold in flour.

Portion cake mix into greased or patty cake paper lined cupcake tin. Bake at 170 degree C, until cooked (skewer comes out with some sticky crumbs on it when poked into centre, but is not liquid). This might take around 1/2 hour or more or less, depending on your oven.

Let cool in tin.

Peanut buttercream frosting

Beat very softened (but not melted) butter briefly, til creamy. Add peanut butter and beat until combined and smooth.

Add icing sugar 1⁄2 cup at a time, and beat well between each addition, to avoid graininess. Add sea salt flakes.

Pipe using start nozzle on top of cooled cupcakes.

Enjoy at room temperature, but keep in sealed airtight container in refrigerator.

Bunny ears
Cut shaped ears from acetate (overhead projector plastic sheets or similar) Thinly spread tempered chocolate on acetate using pallet knife.

Shape if desired, by placing ‘ear’ in slightly curved surface to set (like a bowl) and or curling over top of one ear before set and using sticky take to hold down folded section until it is holding its own shape.

NOTE: Add an extra flavour note to cupcakes by scooping a melon ball size section from cupcake before frosting, and fill with raspberry jam, or salted caramel! Yum!

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Foodie Friday: Cookies and cream cupcakes

cookies and cream cupcakes Williams Sonoma

Transform simple chocolate cupcakes into an all-time favourite ice cream flavour: cookies and cream.

Ingredients

For the cupcakes:
2 cups (315 g) plain flour
1 cup (90 g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. bicarb soda
1/2 tsp. salt
2 cups (500 g) sugar
1 cup (250 ml) canola oil
2 eggs
1 tbs. vanilla extract
1 cup (250 g) sour cream
12 chocolate sandwich biscuits, broken in half, for toppings

For the icing:
1 cup (250 g) unsalted butter, at room temperature
3 cups (375 g) icing sugar
1/2 tsp. salt
1 tsp. vanilla extract
500 g cold cream cheese
2 tbs. thick cream
1 1/4 cups (110 g) chocolate biscuit crumbs (cream filling removed)

Method

1. Preheat oven to 180°C. Line 24 standard muffin cups with paper liners. In a bowl, sift together the flour, cocoa powder, baking powder, bicarb soda and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, eggs, vanilla and 1/2 cup (125 ml) water on medium speed until combined. Reduce the speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, and beat until combined.

3. Divide the batter among the prepared muffin cups, filling them three-quarters full. (Don’t fill less than three-quarters full because you want the cupcakes to form a dome when baking.) Bake until the tops of the cupcakes have formed a crust but still spring back when lightly touched and a toothpick inserted into the centre comes out clean, 20 to 25 minutes, rotating the pans between the racks halfway through baking. Transfer the pans to wire racks and let cool for 10 minutes. Remove the cupcakes from the pans and let cool completely on the racks.

4. While the cake cools, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, add the icing sugar, and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the salt and vanilla and raise the speed to medium-high. Add the cream cheese about 1 tbs. at a time until combined and no bits of cream cheese remain, about 2 minutes. Raise the speed to high, add the cream, and beat until combined, 30 to 45 seconds. Add the biscuit crumbs and beat until thoroughly combined, about 30 seconds. Transfer the icing to a large pastry bag fitted with a large closed-star tip.

5. Slice off the cupcake tops right where they meet the paper liners and reserve the cake tops. Pipe a layer of icing around the outside edge of each cupcake, then cover with a reserved cupcake top. Pipe a dollop of icing in the centre of each cupcake, top with a biscuit piece and serve. Makes 24 cupcakes.

From the book Favorite Cakes, by the cooks of the Williams Sonoma Test Kitchen.

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Foodie Friday: Passionfruit and mango pavlovas

Why not take the time to celebrate all things Aussie this long weekend by making these individual pavlovas from Williams Sonoma? They’re the perfect finish to a casual barbecue with friends.

Mangoes are at their best right now, the sweet soft flesh perfectly paired with the zingy tang of homemade passionfruit curd. If you’re new to pavlovas, be sure to set aside enough time – the meringues take about an hour to cook and more than double that to cool completely. The curd can also be made in advance.

Ingredients

For the pavlovas:
4 large eggwhites
Pinch of salt
1 cup (220 g) caster sugar
1 tsp cornflour
½ tsp malt vinegar

For the passionfruit curd:
¾ cup (185 g) sugar
2 whole eggs, plus 4 egg yolks
½ cup (125 g) cold unsalted butter, cut into small pieces
½ cup (125 ml) passionfruit juice, strained
Juice of 1 lime

For the whipped cream:
1 cup (250 ml) cream
2 Tbsp sugar
½ tsp vanilla extract

For assembling:
2 large mangoes, peeled and cubed
3 passionfruit, halved (optional)

Method

Preheat an oven to 165°C. Line a baking tray with baking paper or parchment.

To make the pavlovas, in the bowl of a stand mixer, beat the eggwhites and salt on high speed until foamy. Gradually beat in the sugar and continue to beat until the whites hold stiff, glossy peaks. Beat in the cornflour and vinegar.

Spoon 6 to 8 dollops of the meringue onto the prepared baking tray, dividing the mixture evenly and spacing them 2.5 cm to 5 cm apart (or, for 1 large meringue, spoon into a single large mound). Use the back of the spoon to create an indentation in the centre of each mound.

Bake for 2 minutes, then reduce the oven temperature to 120°C. Continue to bake until crisp to the touch, about 1 hour for individual meringues or 1 hour 40 minutes for a large meringue. Turn off the oven and leave the meringue(s) in the oven to cool completely, about 2 hours or up to overnight.

Meanwhile, to make the curd, in a bowl, whisk together the sugar, whole eggs and egg yolks. In a saucepan, stir the butter and passionfruit and lime juices over low heat until the butter melts. Add the egg mixture to the pan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat.

Transfer the curd to a heatproof container. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until chilled, at least 2 hours.

No more than 4 hours before serving, whip the cream: In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium peaks form. Use immediately, or cover with plastic wrap and refrigerate until ready to use, up to 4 hours. Whisk the cream briefly just before using.

To assemble, place the meringues on plate(s) and fill the centre(s) with the curd, dividing it evenly. Top with whipped cream and the mango cubes. If you like, squeeze the passionfruit seeds and pulp over the top of each pavlova, then serve. Serves 6 to 8.

–Find this recipe and more simple desserts in Kim Laidlaw’s Dessert of the Day Cookbook at Williams Sonoma.

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Foodie Friday: Dark chocolate tartlets with candied orange

Rich bittersweet chocolate tarts are topped with candied orange slices and a dash of sea salt for a sophisticated dessert. Baked into miniature versions, these tarts make a perfect treat to indulge in and are the ideal size to bring along to your next event.

Shown served on Maxwell & Williams‘ stunning Botanica Floris range. Designed in collaboration with the Royal Botanic Gardens Victoria and botanical artist Malcolm Hobday, this range features beautiful oversized blooms, set against a backdrop of matching golden silhouettes. Made from luminous fine bone china with a hand painted gold rim, the collection is a nod to the outdoors, making a beautifully polished statement on the tabletop.

Ingredients

Serves 6 Prep: 30 minutes Cook: 15 minutes

For the salted dark chocolate tart:
250g dark chocolate
150g butter
3 eggs, plus 1 yolk
30g plain flour
50g caster sugar
1 mandarin, juiced
1 teaspoon sea salt
2 tablespoons Grand Marnier or other orange-flavoured liquer
6 x10cm ready-made tart shells

For the candied orange:
2 oranges
1 1/2 cups sugar

Method

Candied Orange and Syrup

Thinly slice 2 oranges and set aside.

Simmer sugar with equal parts water over medium heat.

Add orange slices to the mixture and reduce heat to low. Cook for 5 minutes or until softened.

Remove orange slices and let cool on wire rack.

Continue to heat the syrup under medium heat for 2 minutes or until reduced. Let it cool slightly.

Salted Dark Chocolate Tart

Preheat oven to 180°C.

Melt chocolate, butter and 3 tablespoons of syrup over a pan of simmering water. Add sea salt, mandarin juice and Grand Marnier to chocolate mixture and stir to combine. Set aside to cool.

Whisk eggs, flour and sugar in a separate bowl then gradually add chocolate to the egg mixture.

Pour into the tart shells and bake for 15 minutes. The filling will wobble slightly, but will then become firm as it cools.

Arrange candied orange slices over the tart, drizzle with syrup and sprinkle sea salt flakes to serve.

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Foodie Friday: Apricot pistachio tart

The best time for apricots is the beginning of summer – and baking brings out their sweetness even further! Thanks to Williams Sonoma for this week’s delicious recipe!

Ingredients

  • 1 sheet frozen all-butter puff pastry, thawed
  • 10 apricots, halved and pitted
  • 2 tbs sugar
  • 1 tbs orange liqueur
  • 1/2 cup (155 g) thick apricot preserve
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 6 tbs (45 g) chopped pistachios
  • 2 tbs honey

Method

1. Preheat an oven to 200°C. Have ready a 25-cm square tart pan with a removable bottom. 

2. On a lightly floured surface, roll out the puff pastry sheet into a 28-cm square and transfer to the prepared pan. Trim off the corners, then gather any dough overhang and press it into the sides of the pan to form a rim that is even in thickness. Using a fork, prick the bottom and sides of the dough. Place the tart shell in the freezer for 15 minutes. Remove from the freezer and bake until lightly golden, about 15 minutes. Let cool on a wire rack for about 30 minutes.

3. Meanwhile, in a bowl, stir together the apricots, sugar and orange liqueur. Let the mixture stand at room temperature for 15 minutes. 

4. Spread the apricot preserve evenly over the bottom of the tart shell. Sprinkle the cinnamon, cardamom and 4 tbs (30 g) of the pistachios over the preserve. Arrange the apricots, cut sides down, on top and drizzle with any juices remaining in the bowl. Sprinkle the remaining 2 tb. pistachios over the top. 

5. Bake until the apricots are tender and the pastry is golden brown, 30 to 40 minutes. 

6. Remove the tart from the oven and drizzle the honey over the top. Let cool on a wire rack for about 1 hour. (The tart can be baked up to 4 hours in advance and cooled, then tented with aluminium foil and stored at room temperature.)

7. When ready to serve, slide the tart onto a serving plate.

Serves 8.

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Foodie Friday: Chocolate brownie cake

The secret to this rich brownie cake from Williams Sonoma is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense, delicious brownie with the presentation of a cake — the perfect way to make a childhood favourite worthy of a dinner party.

Ingredients 

  • 110g unsalted butter, at room temperature, plus extra for greasing tin
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup plain flour
  • 120g good-quality dark chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

Method

Preheat an oven to 180°C. Line an 20cm round cake tin with a piece of aluminium foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared tin, smoothing the surface with the spatula. Bake until the cake is puffed and a skewer inserted into the centre comes out clean, 20 to 25 minutes. Transfer the tin to a wire rack and let the cake cool completely in the tin.

Using the edges of the foil, lift the cooled cake out of the tin. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

More recipes.

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Foodie Friday: Soft chocolate mini cakes

With spring around the corner, now’s the time for some wonderfully soft-centred chocolate mini cakes to see out the last of the cool winter evenings! Thanks to our friends at Williams Sonoma for this week’s recipe.


Ingredients

  • 75 g unsalted butter, cut into small cubes, plus more for greasing
  • 250 g dark chocolate, chopped
  • 125 g sugar
  • 2 large eggs
  • 1.5 tsp. pure vanilla extract
  • Pinch of sea salt
  • 45 g plain flour
  • Whipped cream, crème fraîche or vanilla ice cream to serve (optional)

Method

Position a rack on the lowest level in the oven and preheat to 200 degrees celsius. Lightly butter six half-cup (125g) ramekins.

Put the butter and chocolate in a heatproof bowl and place over (not touching) simmering water in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly.

Meanwhile, in a bowl, combine the sugar, eggs, vanilla and salt. Using an electric mixer set on high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle the flour over the batter and continue beating just until combined. Using a spatula, fold the egg mixture into the cooled chocolate mixture until combined. 

Divide the batter among the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake until the tops are puffed and dry and a wooden skewer inserted in the centre comes out with some soft batter clinging to it, about 10 minutes.

Serve the cakes hot, in the ramekins. Top with a dollop of whipped cream, if you like. Serves 6.

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Foodie Friday: The perfect chocolate chip cookies

These classic, perfect chocolate chip cookies have a tinge of caramel flavour and are studded with chocolate goodness.

Tip: Use a small ice-cream scoop to form balls of dough and they’ll bake into gorgeous, perfectly round cookies every time.

Ingredients

  • 200 g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 125 g unsalted butter, at room temperature
  • 100g light brown sugar
  • 90 g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g chocolate chips

Method

Preheat the oven to 180°C. Line two baking sheets with baking paper.

In a bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 5 cm apart.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Makes 30 cookies.

–From the Williams Sonoma Test Kitchen.