Month: November 2014

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

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The BeeSting Cake ! The most delicious cake I have ever made !

 

 

 

 

 

 

The BeeSting cake

the last piece of the BeeSting cake

After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.

This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.

The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.

I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.

Cake

1 sachet instant yeast (8grams)

¾ cup full cream milk

¼ cup caster sugar

2Tb Honey

2 ¼ cup plain flour

2 large eggs

80 grams butter (softened)

You will definately want more than 1 slice
Almond Crunch Topping

120 grams butter
1/4 cup caster sugar

¼ Cup brown sugar

3 tablespoons honey

5Tb thickened cream
1 1/2 cups sliced almonds

Custard Filling

1 cup full cream milk

2Tb thickened cream

3 large egg yolks

¼ Cup caster sugar

2Tb honey

½ tsp vanilla bean paste

3Tb cornflour

A slice of the Bee StingMaking the cake mixture

Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.

In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.

Grease a 9inch deep cake tin with butter.

Pre heat oven to 180C fan forced.

The last piece of the BeeSting who wants it

Making the almond crunch topping

Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.

Baking the cake

Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.

Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *

Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.

Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.The BeeSting

Making the custard filling:

Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour,  whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **

Assembling the cake

Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***

Cutting a wedge can make it a little less oozy

*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.

** I make the custard the night before so it is nice and cool

*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.



No guest complained


LemonRind Cafe Drummoyne

LemonRind café Drummoyne

coffee
In the heart of Drummoyne away from the hustle and bustle of busy streets is a little find; the LemonRind café.  A revamped old school butcher shop with ample indoor and outdoor seating.

Coffee Alchemy beans served at LemonRind CafeLemonRind has super friendly and helpful staff willing to help you through the array of coffee or food choices available. The café has a range of daily specials as well as an excellent assortment of dishes on the fixed menu. Meals are freshly made to order and well-seasoned.

Big breakfast

The big breakfast, mushrooms, eggs, sourdough, bacon, sausages and spicy salsa $16.50, on my second visit I swapped the sausages for some wilted greens

Medly of mushrooms in the big breakfast

A medley of mushrooms, a delicious component of the big breakfast $16.50

Croque Madame with freshly cracked pepper

A well made croque madam with oozy Grueye cheese $15.00

Coffee Alchemy beans are used. LemonRind makes superb coffee nice and smooth with a slightly nutty after taste with no acidic undertones.

Capuccino

Cappuccino $3.50

Soy latte

Soy Latte $4.00

LemonRind café is a fabulous spot for a coffee or a bite to eat, I definitely recommended for a breakfast or lunch in Sydney’s Innerwest.

54 Thompson St, Drummoyne NSW 2047

Mon-Fri   7:00AM – 4:30PM

Sat-Sun  7:30AM – 4:00PM

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