Coconut Ice
I can safely say that it was this recipe that began my adventures in the kitchen. When I was little, my twin sister Lisa & I would take it in turns to spend the weekend at our English grandmother’s house. Every weekend that I stayed …
I can safely say that it was this recipe that began my adventures in the kitchen. When I was little, my twin sister Lisa & I would take it in turns to spend the weekend at our English grandmother’s house. Every weekend that I stayed …
I made these jellies throughout summer and they have become my go-to favourite when I want something sweet, yet fresh, refershing and relatively healthy. The ‘healthy’ part depends on what you add to your jelly. The key to making this is using Agar Agar, and …
I love coconut! It has long been a favourite flavour of mine, I usually choose coconut when having gelato and I love coconut and coffee together. Saying this, it didn’t take me long to decide which frosting I wanted for this coconut cake. If you don’t like coffee, a classic cream cheese frosting works just as well, or even a plain icing with coconut shavings on top.
Most coconut cake recipes use white sugar, but this recipe uses brown muscovado, and I love how it gives the cake almost a toasted, vanilla flavour that compliments coconut perfectly. I have made this recipe with both coconut milk and also plain wholefat milk. I can honestly say the coconut milk doesn’t really add more coconut flavour to the cake (strangely) and I found the plain milk makes the cake a little lighter.
This recipe is perfect for 20cm diameter cake tin. If you wish to use a 24cm diameter tin, I suggest doubling the recipe, but please ensure to line the cake tin high on the sides to prevent any overspill during cooking time.
To make the cake photographed, I doubled the recipe, baking 2 X 20cm diameter cakes. I did this to achieve 4 layers of cake, which looks beautiful in photos…. but to be very honest, it’s not really necessary if making this at home.
Coconut Cake with Coffee Buttercream
Ingredients
Coffee Buttercream
To fill and cover the cake photographed, this recipe needs to be tripled. I made it in 3 separate batches…. and a little was left over.
Adoro il cocco! È da sempre uno dei miei sapori preferiti e di solito scelgo cocco quando prendo un gelato: mi piace specialmente cocco e caffè insieme. Detto questo, non mi ci è voluto molto per decidere quale glassa (frosting) avrei preparato per questa torta al cocco. Se non amate il caffè, una classica glassa Americana con Philadelphia funziona altrettanto bene, o anche una semplice glassa (zucchero a velo e acqua) con pezzi di cocco grattuggiato.
La maggior parte delle ricette per torte al cocco usano lo zucchero bianco, ma questa ricetta utilizza il muscovado, e io adoro il modo in cui conferisce alla torta un sapore tostato e vanigliato che si abbina perfettamente alla noce di cocco. Ho fatto questa ricetta sia con il latte di cocco che il latte intero. Posso dire onestamente che il latte di cocco non aggiunge molto più sapore di cocco alla torta (stranamente) e ho trovato che il latte normale rende la torta un po’ più leggera.
Questa ricetta è perfetta per una tortiera da 20cm di diametro. Se si desidera utilizzare una teglia da 24cm di diametro, suggerisco di raddoppiare la ricetta, ma assicuratevi di foderare la tortiera in alto sui lati per evitare versamenti eccessivi durante il tempo di cottura.
Ingredienti torta
Ingredienti Buttercream Frosting al Caffè
Per riempire e coprire la torta fotografata, questa ricetta deve essere triplicata. L’ho fatto in 3 lotti separati …. e un po ‘era rimasto.
Although I think every Australian has this recipe, I really wanted to post it to share with anyone else in the world who hasn’t had the pleasure of knowing just how yummy and addictive this little dessert is. I’m actually eating some while I write …
January 26th is when Australia Day is celebrated, the official National Day of Australia. It marks the anniversary of the 1788 arrival of the First Fleet of British ships to New South Wales and the raising of the Flag of Great Britain at Sydney Cove …
When you live overseas, you often have moments of nostalgia which invariably include craving a food or flavours from home. Although I’m not one to eat chocolate bars on a regular basis, if I could arrange a steady shipment from Australia it would be for one particular chocolate bar that is called a Cherry Ripe made by Cadbury! So, for the non Australians reading this, I’ll add a picture of a Cherry Ripe so you understand what I’m talking about.
If you were to make this recipe in a round tart tin, you would call this a tart…. baked in a long rectangular tin and cut into slices, they become bars and cut into squares it becomes a slice! So, whatever you want to call it, or however you want to cut it doesn’t matter, the one important thing I can promise is how delicious it is. While it may not be the real thing, it certainly satisfies those nostalgic cravings which usually creep up on me late at night when I’m sitting in front of the TV! I have used other recipes that use red food colouring and condensed milk, but I prefer this one and definitely prefer not to add food colouring.
Pastry
Quando vivi all’estero, spesso hai momenti di nostalgia che invariabilmente includono la voglia di un cibo o di sapori di casa. Anche se non sono una che ama mangiare spesso le barrette di cioccolato, se potessi organizzare una spedizione costante dall’Australia sarebbe per una particolare barretta di cioccolato e ciliegie che si chiama Cherry Ripe fatta da Cadbury! (vedi sopra per la foto). Anche se non può essere uguale all’originale, sicuramente soddisfa quelle voglie nostalgiche che di solito arrivano in tardi serata, quando sono seduto davanti la TV!