Sugar et al

Because Life is a blend of flavours...

Raspberry and Lychee Cheesecake (No bake)

11|02|2024

raspberry and lychee cheesecake

If I had to choose one fruit for a special Valentine’s day dessert, it would be lychees. The smell, the taste, the sweetness and freshness is equal to none. Paired with sweet-tart raspberries this raspberry and lychee cheesecake is a flavour bomb.

To enjoy the sweet combo, I created a compote becomes a delicious layer sandwiched between two layers of vanilla cheesecake filling. I used canned lychess that are so eay to use because they’re already pitted and cleaned. By all means, use fresh ones if you’d like to.
Decorate the raspberry and Lychee cheesecake with fresh raspberries, lychees and a sprinkle of rose petals and you have a cake dressed to kill. It’s honestly such a easy to create treat with a totally impressive outcome.

If you’re looking for more Vday desserts, dont forget to check out this Persian Love Cake.

raspberry and lychee cheesecake

Raspberry and Lychee Cheesecake (No bake)
Makes a 8 inch (20 cm) round cake

Cheesecake Crust
5.3 oz (150 g) digestive biscuits
1/3 cup (75 g) unsalted butter

Raspberry Lychee Compote
2 tsp powdered gelatine
1 tbsp water
1 cup fresh or frozen rapberries
8-10 lychess, pitted (I used canned), chopped
2-3 tbsp lychee juice from the can ( water is alos fine)
1/4 cup (50 g) castor/granulated sugar

Cheesecake filling
½ cup (120 ml) milk
3 tsp (9.4 g) powdered gelatine
11 oz (312 g) cream cheese, room temperature
3/4 cup (150 g) granulated sugar
1 cup (240 ml) double cream
1 tsp vanilla extract

Make the cheesecake crust: Grease the base and sides of an 8 inch (20 cm) spring form pan with 3 inch (8 cm) height and line the base with baking paper. Place the spring form pan on a baking sheet for ease of movement, in and out of the fridge.

Place the biscuits in a food processor and process until they resemble fine crumbs. Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of the prepared pan. Place the pan in the fridge for 30 minutes to chill.

Make the raspberry Lychee compote : In a small bowl, place the water and gelatine together, Allow the gelatine to bloom. Place the remaining ingredients in a medium saucepan over low heat and gently bring to a boil. Simmer for 8-10 minutes or until raspberries and lychees have almost collapsed and mixture has thickened. Remove from heat, add the gelatine mixture and stir until fully dissolved.

Make the cheesecake filling: In a small saucepan place the milk and sprinkle the gelatine over it. Allow the gelatine to bloom for 5 minutes. Cook the milk over low heat, stirring continuously until the gelatine dissolves (do not boil the milk). Remove from the heat and allow to cool to room temperature. In a large bowl, beat the cream cheese and sugar until the mixture is smooth and creamy. Add the double cream and vanilla extract, continue to beat until well blended and fluffy. Add the gelatine-milk mixture and beat until just combined. Pour the filling over the biscuit crust.

Place the cheesecake in the fridge for 30 minutes. Spoon the compote over the cheesecake layer. Place in the fridge for 20 minutes or until almost set. Pour the reamining cheesecake filling on top of the compote. Place in the fridge again to set.

When ready to serve, remove the cheesecake from the pan. Arrange raspberries and lychees over the top and sprinkle with dried rose petals. Slice and enjoy!



Persian Love Cake

2|02|2024

Persian Love cake

There are so many stunning versions of the Persian Love Cake with different ingredients and presented in various different styles floating around the Internet. My version is simple, delicious, fragrant of rose and cardamom and looks like the the perfect valentine’s day celebration cake. By that what I mean is, it will steal the heart of the taster. How pretty is that double shade of pink!

I’ve used almond meal in the batter to keep things simple. By all means use a mix of pistachio and almond meal if you’d like. The flowers on top of the cake are a mix of fondant and gum paste. Fresh rose flowers can be used instead, just make sure to cover the stems with baking paper or foil before placing them onto the cake.

I was meant to post this recipe last week but I had a mishap with my phone and lost the recipe that was stored in my ‘Notes’. All is well now though I had to purchase another Iphone as the earlier one coudn’t be revived. Utterly thankful to icloud for having most of my data intact. I have learnt that you just can’t take your mobile phone for granted like I did. I mean, can you imagine not having it for a day!! Besides the social apps, messages etc I coudn’t set an alarm, look at the weather (if you lived in Sydney, you get what I mean) can’t see your doggie camera, can’t track your kids. I could go on!

The great thing is my Iphone looks a lot like the Persian Love Cake. So perfect for the season 🙂

I’m a huge fan of rosewater so you’ll find many recipes on the blog like the Rosewater Coconut Cake.
If you’re a fan of these flavours my new Cookbook also has many easy one-layer cakes with these ingredients.

Persian Love cake

Persian Love Cake
Makes a 7 inch round cake

Cake
1 cup (125 g) self raising flour
1/2 cup (51 g) almond meal
1 tsp powdered cardamom
½ cup (114 g) unsalted butter, room temperature, roughly chopped
3/4 cup (150 g) castor/granulated sugar
2 eggs
1 tbsp rosewater
1/4 cup (60 ml) Greek yoghurt
1/4 cup)60 ml) milk

Rose cream cheese glaze
4 oz (113 g) cream cheese, room temperature
1/4 (57 g) cup unsalted butter, room temperature
1 tsp rosewater
1 cup (120 g) icing/confectioner’s sugar
Tiny hint of pink food gel colouring

Garnish
Edible dried rose petals
7-8 Chopped pistachios
Fresh or sugar rose flowers

Make the cake : Preheat the oven to 325°F (163°C). Grease the base and sides of an 7-inch (20-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.

In a medium bowl place the mix together flour, almond meal and cardamom.

In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour mixture, rosewater, yoghurt and milk until well combined.

Pour the batter into the prepared pan. Bake for 50-60 mins or until a skewer inserted in the middle comes out clean. Remove the pan from the oven. Leave it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it onto a wire rack to cool completely.

Make the cream cheese glaze, while the cake is cooling : Place the first 4 ingredients into a small bowl and mix until smooth and the glaze is flowing. If it’s too thick, add a few drops of milk. If too thin, add more sugar. Once you have the desired consistency, add the food colour and mix until well blended.

Assemble : Once the cake has cooled, drizzle with glaze allowing some of it to fall down the edges. Leave the cake aside for 15-20 minutes for the icing to set. Once the icing has become firm, decorate with edible rose petals and pistachios.


Eggless Chocolate Cake

24|01|2024

Eggless chocolate cake

This is the most delicious, moist and easy eggless chocolate cake recipe that is made basically by throwing in all the ingredients into a bowl. The chocolate decorations may look complex and seem like a lot of work but actually they’re just melted chocolate made to set in different molds. I used these.

Eggless chocolate cake
Eggless chocolate cake

With valentine’s day around the corner, I was looking for an excuse to use my heart shaped cake pan that was gathering dust. If you don’t have one, just use a 7 inch round cake pan. If you want to keep things simple, feel free to top the cake with raspberries or strawberries. The cake underneath is so rich and divine, it could be eaten on it’s own.

Eggless Chocolate Cake
Makes a 7 inch round cake

1 cup (125 g) self raising 
3/4 cup (150 g) castor/granulated sugar
1/4 cup (22g) dutch processed cocoa
1/2 tsp baking soda 
1/2 cup (120 ml) oil 
1/2 cup (120 ml) water 
1/4 cup (60 ml/g) Greek yoghurt 
1/4 cup (60 ml) milk 

Chocolate Cream Cheese Frosting
1/4 cup (57 g) unsalted butter, room temperature
4 oz (115 g) cream cheese, room temperature
1½ cups (180 g) powdered sugar
2 tbsp (11 g) Dutch-processed cocoa

Make the cake : Preheat the oven to 350°F (177°C). Grease the base and sides of a 7-inch (18-cm) heart shaped pan and line the base with baking paper.

In a medium bowl, place the self-rising flour, baking soda, sugar and cocoa. Mix together to combine. Make a well in the centre and add the oil, water, yoghurt and milk. Fold until combined (don’t over mix).

Transfer the batter to the prepared cake pan. Bake for 60-65 minutes or until a skewer inserted in the middle of a cake comes out clean. 
Remove the cake from the oven. Leave it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it onto a wire rack to cool completely.

Make the cream cheese frosting: Using a hand mixer or an electric mixer, beat the cream cheese and the butter together until smooth and creamy. Add the sugar, 1/2 cup (60 g) at a time, beating after each addition until smooth. Add the cocoa powder and beat till well blended.

Assemble : Place the cooled cake on a cake stand or plate. Spread the cream cheese frosting over the top of the cake. Fill up a piping bag fitted with a star tip with the frosting. Pipe swirls to form a border around the cake. Decorate with chocolate decorations or berries.

If you like rich chocolate desserts check out this Chocolate Tart

Indulgent Cakes- Drip, Drizzle, Pour from my cookbook Elegant One Pan Cakes

17|09|2023

When it comes to indulging your sweet tooth, syrup cakes offer a delectable option.
Syrup cakes, with their rich history and diverse flavors, have earned their place in the world of desserts. Whether you’re a fan of the rich taste of honey or the gentle freshness of lemongrass, there’s a syrup cake out there to satisfy your cravings.

When deciding which chapters to include in my cookbook Elegant One Pan Cakes that will be released on November 14th this year, I thought about cakes that were easy to put togther however generated a excited reaction when served. Surely there had to be a chapter dedicated to cakes that were soaked in exotic syrups, drizzled with rich sauces and devilishly bathed in beautul glazes.

I grew up in country which loves its spice infused, syrup drenched sweets. It’s also a baker’s secret to creating moist and unforgettable cakes and desserts. I’ve used ideas and inspiration from around the world. From the decadent Baklava cake that is a breeze to make because the syrup does all the work for you to a beautiful Bluberry Poke Cake. A moreish Dulce de Leche Cake with Coffee Glazed Cashews and my all time favourite, a rose and pistachio infused Tres Leches Cake.

Elegant One Pan Cakes is available to preorder here. The book has 60 recipes all created from the heart and for bakers of all levels. It’s a cookbook that will inpire you to bake because they are simple yet eye catching. Have you ordered your copy yet?