Sugar et al, Author at Sugar et al

Irish Cream Layered Pavlova

11|03|2014

There is something magical about egg whites. They can transform from a tiny fluid into something magnificent. Capable of existing in different textures, there are innumerable ways in which they can be used. They have the ability to create cakes and baked treats without the presence of fat or even flour. As for me, I can completely lose myself to those clouds of white puff whenever I am working with egg whites. This Irish Cream Pavlova is a an amazing example of this.

I am a self confessed meringue maniac! I enjoy watching the process as they whip up….as they peak, as they create swirls and patterns with the beaters..as they burn in the most fabulous way when you torch them. I playfully stick my finger in the mixture several times and love the way a tiny peak curls down and then eventually holds up. Seriously, with a bowl of freshly whipped egg whites I feel sort of empowered. To give shape and structure to the desserts of my imagination.

I have a fair collection of meringue recipes in my blog but it hit me hard when I realised I don’t have the Pavlova. Pavlovas, big and small are made at my place like cookies at a baker’s home. Also taking pride in the fact that I belong to the land of the Pavlova. There are thousands of recipes and variations of this dessert all over the globe so I wanted to make something different…a different flavour profile and layers instead of the dome shaped dessert. With St Patrick’s Day round the corner and recipes circulating around the theme, it wasn’t difficult to imagine my Pavlova.

This dessert is actually easier than it looks. Deceptively simple with a few ingredients. The layers of meringue can be made by tracing circles on a baking paper using it as a guide to shape the meringue or inside a cake pan (which I find tricky). However, I find it easier to use the back of a cake pan (upside down). I trace out circles with the baking pans, then cut out rounds to fit the back of the pan (leaving a slight overhang). Then, I pipe or spoon the meringue over the prepared pans. That way they always remain in shape within the circle and are easier to take out.
Bailey’s Irish Cream is available pretty much everywhere today. If you are making it for a different occasion, you can experiment with Kahlua in the cream with a coffee flavoured meringue. Or for that matter any other liquor. To compliment the sweetness of the meringue and the cream, I’ve added a hint of cinnamon to the meringue. They smells amazing together.
The little flag toppers were a last minute addition while photographing the cake. I made them out of the brown cupcake liners I used for my Banana Coconut Chocolate Chip Muffins, bamboo skewers and glue. They took me less than 2 minutes but add great height to the cake and make it look celebratory.

Irish Cream Layered Pavlova
Serves 6-8

11/2 cups castor sugar
11/2 teaspoons cornflour
1/2 teaspoon ground cinnamon
5 large egg whites (or 6 regular egg whites)
400 ml thickened or heavy cream
1/4 cup icing sugar
4 tablespoons Baileys Irish Cream
Cocoa powder, to dust

Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays.

Combine sugar, cornflour and cinnamon in a bowl.

Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar mixture, 1 tablespoonful at a time, until the sugar dissolves and the mixture is thick, glossy and holds stiff peaks. Divide among pans or trays and spread over bases. Bake for 1 hour, then leave to cool in switched-off oven for 1 hour. Remove from oven and cool completely.

Whip cream, icing sugar and Baileys to stiff peaks. Place 1 layer of meringue on a cake stand and pipe (or dollop) 1/3rd of the cream. (I used a large open star tip to pipe the cream). Dust with cocoa powder. Continue layering with the remaining meringue discs, cream and cocoa powder, finishing with the cream mixture. Dust generously with cocoa or shaved chocolate or drizzle with chocolate sauce. Serve immediately. The finished cake can be stored in the refrigerator for a few hours but the meringue tends to lose its texture gradually. If you are making it ahead of time, its best to assemble the cake before serving.

Fig Clafoutis

9|03|2014

I have been so busy this month that I hardly noticed that we have officially stepped into Autumn in Australia. The last I remember was longing for Summer, wanting to gorge in its bounty, planning so many stone fruit recipes. It came and went. Leaving me discontented like every year that I couldn’t do enough justice during its presence.

This recipe is like the fleeting summer in my mind. It comes together…just like that. You have a dessert as an outcome of some quick mixing and stirring. And that is what I love about a Clafoutis. Somewhere between the consistency of a cake and a custard, this sweet treat just so fits the bill when you want to whip up something quick and fruit based.

Figs make a late summer appearance in our fruit markets and stay on till the first few weeks of Autumn. So this makes a great transitional dessert for us. It is best served warm with some whipped cream or ice cream on the side. Figs can be replaced with any fruit of your choice…peaches, nectarines, plums or more popularly, cherries and blueberries.

Fig Clafoutis
Serves 3-4

7-8 ripe figs, quartered
1/2 cup whipping cream
3 eggs
4 tbsp. castor sugar
1/2 cup plain flour
1 tsp vanilla extract
icing sugar, to dust (optional)
whipped cream, to serve

Preheat oven to 200 degrees C.
Lightly grease a 3 cup capacity oven proof dish. Place the figs over the pan of the baking dish (skin side down).

Place the cream, eggs, sugar, flour and vanilla in a large bowl and whisk to form a smooth batter. Pour the batter over the figs and bake for 30 minutes or until the top is slightly puffed up and golden brown. If you prefer a more custard like consistency, bake for 25 minutes and then switch over to the grill mode to get a brown crust over the top.

Cool slightly and dust with icing sugar. Serve warm with whipped cream.

Apple Blueberry Muffins

5|03|2014

A couple of Saturday’s back, I woke up with the widest smile on my face. It was time for the reunion. At last! A moment I had looked forward to since weeks. The call had come two days before. She was ready. And waiting!

Our apple tree!

At this stage, I need to take you back to a favourite little post I had done to share my excitement on adopting this apple tree. Time flies! It was almost a year back and with the first signs of Autumn in the air, we knew it was time to re-visit the orchard.

It was a rainy weekend. The ground was wet and the sun was missed. Yet it was a pleasure walking through the rows of red and yellow…surreal, indulging, inviting. Our tree like all the others was laden with sweet red juicy apples…almost sparkling from the rain wash they just received. They were picked in no time.

We’ve had two full weeks of apple eating but we are still nowhere close to finishing our pick. Neither are we tired of them. Galettes, crumbles, cake, soup and muffins are some of the ways we used them. Yes, there will be more apple recipes and photographs to share with you.

These muffins are quite fluffy and light on account of the buttermilk used in the recipe. Blueberries pair well with apples and a mouthful of these muffins will have you tasting different textures. I have used royal gala apples that are quite sweet. Both fresh and frozen blueberries can be used.

Apple Blueberry Muffins
Makes 12 muffins

2 cups all purpose flour
3/4 cup Castor sugar
2 tsp baking powder
1/2 tsp baking soda
2 apples peeled, cored and finely chopped
1 cup fresh or frozen blueberries (I used frozen)
1 large egg, lighly beaten
1 cup buttermilk
125 g unsalted butter, melted
1 tsp vanilla extract

Preheat oven to 190 degrees C.
Lightly grease a muffin tray or line with paper liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, apples and blueberries.

In another bowl, mix together the egg, buttermilk, butter and vanilla extract. Gradually fold in the wet ingredients into the dry ingredients with a spatula, taking care not to over mix the batter.

Spoon the batter into the prepared pan (about 2/3rd full for each muffin) equally. Place in the oven and bake for 20-25 minutes. A toothpick inserted into the centre should come out clean. Transfer to a wire rack and cool for 10 minutes before removing from pan.

Chocolate Raspberry Brownie Cake

1|03|2014

Brownies!!! I can never have enough of them. How about you?
Perhaps this is one sweet treat that one can go on talking about. None of which is new. But the thought of it can make one feel warm and fuzzy and mushy and gooey and like the best things in life make one feel.

If you’ve been with me for a while now, you know my love for raspberries. I would give you brownie points for that one. Or maybe this cake. Combining the best of the two. This cake is fudgy, rich and decadent. Firm on the outside, moist and a tad bit tart from the raspberries. I added a handful of hazelnuts to include an element of crunch.

The cake would easily qualify for a celebration cake. It has a good height and texture. While it is extremely easy to put together it is not an everyday dessert. There are frozen raspberries within the batter so it can be made at any time of the year. Feel free to add a ganache topping to make it sinful. Actually, it already is but maybe look wise it can benefit from the ganache. But looks can be deceptive. Like the little shadow that paced my kitchen, peeking through the glass while the oven was doing it’s work.
‘Brownie!!’ He exclaimed. ‘I want a large one!’
Much to my surprise, he ate a large one. Large for his size. Crumbs and all!

Chocolate Raspberry Brownie Cake
Serves 10-12

300g butter, roughly chopped
400g dark chocolate, chopped
11/4 cup castor sugar
4 eggs, lightly beaten
2 cups plain flour
2/3 cup self-raising flour
2 tablespoons cocoa powder
1/2 cup hazelnuts, chopped
11/2 cups frozen raspberries (or fresh)
Fresh raspberries, to serve

Preheat oven to 190 degrees C. Grease a 22 cm round cake pan and line the base and sides with baking paper. Place butter and chocolate in a saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until smooth and combined. Set aside for 10 minutes to cool.

Add sugar, egg, flours and cocoa. Mix well to combine. Fold in the raspberries and hazelnuts, reserving 2 tbsp of the hazelnuts to place on top. Carefully pour the mixture into the prepared pan. Level top with a spatula or the back of a spoon. Top with reserved hazelnuts. Bake for 40 to 50 minutes or until top of the cake is firm to touch. a skewer inserted in the middle should come out with a few crumbs. Cool completely in the pan. Once cooled, top with fresh raspberries. Serve with whipped cream or ice cream.