“This is one of the most popular cakes I’ve made in ages. The recipe I adapted seemed too weird not to try it, but the combination of soft sweet potato and white chocolate makes for an amazing texture. I also love the rustic drizzle of the warm ganache flavoured with apricot jam. Very Moorish! Enjoy”
(Photo by Gary Donald Corbett)
For the cake
400g peeled sweet potato
300g white chocolate
300g dark brown sugar
100g golden syrup or molasses
100g Greek yoghurt
2 tsp vanilla essence
375g self raising flour
1 tsp baking powder
For the ganache
150g white chocolate
70g apricot jam
Preheat the oven to 180 degrees celsius.
Peel the sweet potato and cut into 2cm cubes. Place in a steamer for 15 minutes or until the sweet potato is soft. Remove from steamer and allow to cool.
Melt the butter and white chocolate over a low heat, stirring regularly until combined. Allow to cool.
In a mixer beat the eggs, sugar and golden syrup until combined.
Add the yoghurt and vanilla and beat until combined.
Mash the sweet potato or process in a food processor until no lumps remain.
Add sweet potato to wet ingredients and beat until combined.
Add the flour and baking powder to wet ingredients and stir through until combined.
Grease and line a 25-30cm springform pan. Pour in cake batter and bake for 40-50 minutes. I found I needed to cover the cake with aluminium foil for the last 15 minutes to prevent burning the top.
Remove cake from oven and allow to cool slightly before removing from the cake tin.
For the ganache
Bring the cream to a light simmer and add the jam. Stir or whisk until the jam has dissolved into the cream. Add the white chocolate and stir until smooth. You may need to put the pan back on a low heat if the cream has cooled down too much.
Allow the ganache to cool slightly. While the ganache is still runny our slowly over the cake. I applied a thin layer first and allowed it to cool on the cake before drizzling the rest over.
“In an attempt to find a good white chocolate brownie recipe and use up a surplus of lemons I ended up with a delicious combination I’ve called “Lemon Lemonies”. It took three attempts to get the combination right, but the final one has the moist consistency of a brownie and a tangy kick from the lemons. And they’re gluten-free! Great for a morning tea with a cup of English Breakfast tea with a slice of lemon. Enjoy!”
340g white chocolate
Rind and juice from 2 lemons
Pinch of salt
215g almond meal
135g slivered almonds
50g extra white chocolate for decoration
Preheat the oven to 180 degrees and line and grease a 20cm brownie tin.
Melt the white chocolate and butter in a saucepan then leave to cool for 20 minutes.
Beat the eggs and sugar until combined then add the lemon rind and juice.
Fold in the salt, almond meal and slivered almonds.
Transfer to brownie tin and smooth the top.
Bake in the oven for 30 minutes or until the top is lightly brown and cake is cooked through. It should still be a little moist when you take it out and will firm up once it’s cooled.
Once cooled melt 50g of white chocolate in the microwave in 30 second intervals, stirring between each. Put in a piping bag or sandwich bag and cut a small hole in the corner. Pipe the white chocolate onto the lemon lemonies.
“I’m embarressed about how long it’s been since I’ve posted anything here! What with work, catering, cake design and the installation of a new kitchen, It’s been shunted to last priority. I’m determined to turn over a new leaf and have a few recipes in my back-log to post in the coming weeks. I made this cake for a work colleague’s birthday when I had a surplus of lemons. The flavour and texture was brilliant but I decided to tweak the recipe to give it a bit more texture. Feel free to use whatever fruit you like for the compote. I think the strawberries and cherries were a great colour splash for the finished dish. You can also substitute lemons for limes but personally I liked this version better. Enjoy!”
(Photos by Gary Corbett)
250g room temperature butter
1 cup castor sugar
3 room temperature eggs
zest from 3 limes
3/4 cup sour cream
50g diced pistachios
1/2 cup plain flour
Juice from 3 limes
1/2 cup sugar
1/2 cup sugar
1/4 cup strawberry liquor
Preheat your oven to 140 degrees (Fan forced).
Grease and line a 20cm spring-form tin.
Cream the butter and sugar. Add the eggs one at a time until combined.
Add the sour cream and lime zest and beat until combined.
Fold in the pistachios and flour.
Spoon mixture into prepared tin and smooth the top with a spatular.
Bake for 50-60 minutes or until the top is lightly golden.
While cake is baking place lime juice and sugar in a saucepan and bring to the boil.
When cake is done remove from the oven and pierce numerous holes with a skewer.
Pour over lime syrup and refrigerate.
For fruit compote cut the strawberries into quarters, de-seed and halve the cherries.
Add fruit, sugar and liquor to saucepan and heat until fruit has just softened. (If you cook it too long you’ll get jam!) Leave to cool.
Decorate the cake with pistachios then serve a wedge of the lime cake with some fruit compote and a dollop of cream.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!