Sunday, October 19, 2014
When I was in London recently, I was asked to collaborate with Baileys and come up with a dessert recipe using the delicious, sweet, creamy liqueur. I was lucky enough to make the dessert for the photograph in the Meringue Girls kitchen, so naturally I used some of their to-die-for meringues in the recipe.
Here it is!
GRILLED PEACHES WITH BAILEYS CREAM, CRUSHED MERINGUES, CINNAMON AND HAZELNUTS
1/2 cup heavy cream
2 tablespoons Baileys
2 tablespoons crème fraîche
Butter, for grill
4 large firm-ripe peaches, halved and pitted
2 to 3 tablespoons good quality maple syrup
1 teaspoon cinnamon
Crushed Meringues Girls meringues
Toasted chopped hazelnuts or pistachios
Fresh berries (optional)
Make whipped cream:
Using a clean bowl and electric whisk, whip cream until it holds soft peaks. Whisk in crème fraîche and Baileys. Keep chilled until needed.
Heat a grill pan and butter it generously. Brush peach halves with maple syrup and sprinkle with cinnamon. Place cut side down on pan and grill them gently and slowly, between 10 and 20 minutes, until they take on nice grill marks and are soft to the touch.
Place a peach half, face up, in a shallow bowl. Top with whipped Baileys cream, crushed meringues, toasted nuts and berries.
Thursday, October 16, 2014
Saturday, October 11, 2014
A beautiful 6 page editorial of my tiered cakes in the latest Taste Magazine. I was overseas while the shoot took place, so a big thank you to my wonderful baker Olivia who made these cakes look so great!
A few of my favourite things…books by Little Bird, Lily Vanilli, Petite Kitchen and Amber Rose; Billigton's unrefined sugars, and dried rose petals.
I was try proud to make some lovely cakes for the party celebrating the 10th anniversiary of Karen Walker Eyewear. The cakes were sprinkled with edible gold glitter and gold leaf.
My GF brownies for sale at the Coco's Cantina market day.
My favourite NZ pinot noir by Peren Farms, Two Sisters, just won an award at the international wine and spirit awards, and to celebrate I'm sharing my recipe for a delciously rich pinot noir chocolate cake. This is a very lavish cake. It’s velvety, incredibly moist and contains two major aphrodisiacs. The layer of blackcurrant coulis in the middle breaks up the sweetness and the richness but the mild taste of the pinot noir definitely comes through with its complex dark fruit undertones. You can use any red wine, but Two Sisters pinot noir is the most elegant xx
85g butter, softened
220g light muscovado sugar
2 organic eggs
1 tsp vanilla extract
¾ cup pinot noir
100g spelt flour
50g ground almonds
½ cup good-quality cocoa powder
1/8 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
100g dark chocolate (70% cocoa solids), chopped finely
dash of vanilla extract
Blackcurrant coulis for inbetween the layers:
1¼ cups fresh or frozen blackcurrants
juice of 1 lime
1 tbsp honey
1 tbsp cream
Preheat the oven to 180ºC fan bake. Grease and line 2 x 22cm cake tins.
In the bowl of an electric mixer, cream the butter and sugars until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Mix in the red wine; don’t worry if the batter looks a little curdled.
Sift in all of the dry ingredients and mix until just combined. Stop your mixer when all the ingredients are combined, do not over mix.
Evenly divide the batter between the two tins.
Bake for approximately 30 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile make the ganache: Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chopped chocolate. Stir until it is melted through; the ganache should be thick, smooth and glossy. Finish off with the dash of vanilla.
Also make the blackcurrant coulis: blend the currants, lime juice, honey and cream together. Taste for sweetness, and add a little more honey if you like, but the coulis should be tart..
Once the cakes are cool, spread some coulis onto one layer and then place the other on top to form a sandwich. Then pour a layer of ganache over the top. Chill to set the ganache before serving.
Store in a cool, dry place in an airtight container for up to 3 days.
Wednesday, October 1, 2014
Boy was I happy to be back in my beautiful kitchen after being away for so long!
I made these blood orange chips by thinly slicing the oranges and baking them at 150 degrees celcius for about 40 minutes.
A new addition to the Caker menu…vegan, gluten free, refined sugar free peanut butter and sea salt cookies! They don't look like much, but taste beyond delicious.
A raspberry, almond, orange and white chocolate cake decorated with pistachios and dried rose petals.
MAC Cosmetics ordered 30 of these beauties to be sent out to some key media people, to celebrate the launch of a new collaboration they are doing. The cakes are dotted with 24 carat edible gold leaf!
A 1st birthday cake for a lucky little girl.
Goodies sent to me from Lewis Road Creamery. This chocolate milk is insanely delicious.
I hosted a couple of intimate baking classes at The Caker Kitchen. What fun! Thanks to Billington's Sugar and Lewis Road Creamery for the beautiful product, which helped make my cakes even more delicious. I plan to do more of these cake classes, so keep your eye out on instagram (@thecakernz) and Facebook to see when the next ones will be.
The recipe for my favourite banana maple cake with honey poached rhubarb and coconut in the latest Remix Magazine.
Some exciting new additions to The Caker menu! An updated banana cake with a delicious salty oat crumble topping, mini apple pies in mason jars, and a dark chocolate, banana and raspberry crumble. All recipes are refined sugar free, and totally delectable.
Photos by Harriet Were.