Sugar et al, Author at Sugar et al

Homemade Madeleines with Rosewater and Cardamom

15|07|2022

There is something so delicate, dainty and special about homemade Madeleines. These little french cakes are not only delicious and buttery, but they are also pretty easy to make. I’ve always enjoyed them with classic flavours like vanilla and chocolate dusted with a bit of icing sugar, This time around, I decided to give a them little makeover and use some of my most favourite flavours. Rosewater and cardamom.

Typically one would brown the butter for that rich buttery taste, but in this case we want the rosewater to shine through in these homemade madeleines. It also means we skip the browning step making the recipe as simple as ever.

It is winter where I live and I’m counting days until spring. I created this setup to resemble spring in my own kitchen. That is the best part about the job I do. I can recreate seasons and scenes right in my studio and kitchen. Who doesn’t like to have spring all year round?

Dont forget to check out these Caramilk and Strawberry Madeleines is you love these adorable cookies.

The molds for making these Madeleines effortlessly can be found here

Homemade Madeleines with Rosewater and Cardamom
Makes 18

3 eggs
1/2 cup caster sugar
1/2 tsp rosewater
3/4 cup plain flour
1/4 tsp baking powder
1/2 tsp cardamom powder
60g unsalted butter, melted and cooled
100 g white chocolate, melted
pink gel food colouring

Preheat oven to 200°C. Grease well, a 12-hole madeleine baking pan.
Place eggs , sugar , rosewater into a large bowl. Using an electric mixer, beat until thick, pale and doubled in volume. Gently fold in flour , baking powder, cardamom powder and butter using a metal spoon. Cover bowl with clingfilm and place in the fridge for 30 mins.

Place tablespoons of mixture into prepared madeleine moulds. Bake for 15-20 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Place on a wire rack to cool completely.

Colour the white chocolate with 2 drops of pink food colouring. Pipe (or spoon) small amount of melted white chocolate into a clean mold, gently place half the quantity of madeleines on the chocolate. Add 2 more drops of food colour to the chocolate (if starting to solidify, warm to melt again). Repeat with remaining madeleines. Place pan in freezer to set. About 25 mins. ⁣
remove from freezer. Madeleines should easily come off the pan. Store in an air tight container in room temperature.

Shiraz Chocolate Cake with Shiraz Wine Poached Pears

13|04|2022

Easter is somehow perceived to be a grand occasion for kids. Sure, I have two kids of my own and I love creating egg-citing treats for them. But I absolutely don’t forget the adults and the fact that it is a 4 day long weekend in Australia amidst a beautiful Autumn weather. So more reasons to enjoy a decadent cake with red wine poached pears.

Red wine poached pears and red wine cake

We enjoy a warm Christmas in December, unlike the rest of the world. So this is basically our season to indulge in warm, spice infused cakes. A bit of wine is so welcome in cake. This one is a showstopper, bothin looks and taste. The cake tastes rich an moist on account of the wine and I don’t think i need to say much about the pears. If you’re a fan of poached pears, you have to try them when they’re cooked in red wine. I used Shiraz as it complements the cocoa very well.

Overall, it’s such an easy cake to make with barely any effort. But the rewards are in the expressions on the faces of your family and friends.

If you love wine infused desserts, don’t forget to check out Moscato and Raspberry Cheesecake

Shiraz Chocolate Cake with Shiraz Poached pears
Makes a 7 inch round cake

1 and 3/4 cups plain flour
3/4 cup Dutch processed cocoa
2 tsp bicarbonate of soda
1 tsp baking powder
1 1/2 cups caster sugar
2 eggs
1 cup buttermilk
1 cup (250 ml) Pepperjack Shiraz
1/2 cup (125 ml) extra virgin olive oil
1 tsp vanilla extract

Red wine Poached pears
1 cup (250 ml) Pepperjack Shiraz
1/3 cup caster sugar
1 whole star anise
1 cinnamon stick
1 tsp orange zest
4 just-ripe packham pears, peeled

Preheat oven to 180 degree C. Grease a 7 inch round pan and line base with baking paper.

Place flour, cocoa, bicarbonate of soda, baking powder, sugar and a pinch of salt in a bowl and stir to combine. Beat in eggs, buttermilk, wine, oil and vanilla until batter is smooth.

Pour into prepared pan. Bake for 45 mins to an hour or until a skewer inserted in the middle comes out clean. Remove from oven. Turn into a wire rack. Serve with poached pears.

To make the poached pears :

Combine the wine, sugar, star anise, cinnamon and orange zest in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl.

Chocolate and Rhubarb Tartlets

25|03|2022

Aren’t we really lucky that we have rhubarb all year round in Australia? It is one of my favourite things to add to desserts. Not only does it complement both dark and white chocolate equally well, like in these rhubarb tartlets, it adds a punch to any cake or crumble. Rhubarb compote is the best thing you can have in your fridge. Use it as a topping on yoghurt or porridge or as a filling in a tart. It’s so versatile.

These chocolate and rhubarb tartlets are heavenly to taste. I love making tart shells in this way as they are crunchier and look impressive. The shells can be stored in the freezer before baking and taken out just when you need a sweet treat.

If you love rhubarb based desserts, you’d love this layered Rhubarb Cake with Pomegranate and Rosemary Buttercream

Chocolate and Rhubarb Tartlets
Tart shells
Makes 8

200 g plain flour
90 g icing sugar
30 g almond flour
30g cocoal powder (unsweetened)
salt, a pinch
110g unsalted butter, cold, cut into chunks
1 egg (approx 50 g)

Rhubarb Compote
1 and 1/2 cups rhubarb, chopped
1/3 cup castor sugar
1/3 cup water
1 tsp orange juice

Chocolate ganche filling
1/2 cup thickened cream
150 g dark chocolate, roughly chopped
25 g unsalted butter

To make the tart shells : Place dry ingredients in a bowl. Rub butter into the mixture with your hands until it resembles coarse sand like texture. Add the egg and knead until dough just comes together.

Roll the dough between two sillicon mats into 2 mm thickness. Place the dough with the mats into the freezer for 15 mins. Using pastry rings, cut out circles for the tart base. Then cut out strips for the side and gently press them into the side of thae tart rings.
Freeze them for 1 hour, trim the top before baking.
Preheat oven to 160 degrees C. Bake for 15-18 mins. Remove rings and bake for a further 5 mins. Allow tart cases to cool completely before filling.

To make the rhubarb compote : Place all ingredients in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until soft (but the rhubarb hasn’t completely broken down).
Remove from heat. Allow to cool. Store in the fridge until needed.

To make the chocolate ganche filling: Warm the cream in a medium saucepan over low heat until about to boil (do not boil). Remove from heat, add the chocolate. Leave aside whilst stirring intermittently until chocolate has melted and mixture is smooth. Add the butter, mix.

To assemble, place 2 tbsp of rhubarb compote in each tat shell. Top with chocolate ganache. Place in refrigerator to set. Decorate with edible flowers, chocolate flowers or shaved chocolate.

Mini Blueberry Cakes

14|03|2022

Summer has come to an end in our part of the world. The last couple of weeks have brought us so much rain that it was hard to notice the change of seasons. Muddy backyard, gloomy days and no sun. I thought I would make something pretty to uplift everyone’s spirits.

These are so easy. The cakes are made in a single bowl. For the outer design, any kind of silicone mold will work. If you don’t have molds avilable at hand, you could use muffin liners. Just ensure you add enough white chocolate to make a sturdy coat.

Mini Blueberry Cakes
Makes 8-10 mini cakes

1 and 1/4 cup plain flour
2/3 cup castor sugar
1/2 tbsp baking powder
1 egg, lightly whisked
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1 cup white chocolate melts,melted
Blue colour

Preheat oven to 190 degrees C. Lightly grease/spray 8 silicone molds.

Place flour, sugar and baking powder in a medium bowl. Add the egg, milk, vegetable oil and vanilla extract. Whisk to combine. Fold in the blueberries.

Pour batter into mold. Bake for 18-20 mins or until cooked through. Insert a skewer in the middle to check. If it comes out clean, it’s ready.

Remove from oven. Gently unmold and place on a wire rack to cool.

Divide between 3 bowls and colour according to prefernce.
Spread mold’s with white chocolate. Place cakes back into each mold. Allow to set in the fridge (15 mins). Unmold and decorate with flowers or berries. Enjoy!