“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”
“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.
“This would have to be my new favourite cake! I’ve always loved a good mud cake but adding the red wine and spices adds a new dimension to this devilishly good dessert. The smell while it’s cooking is intense and indulgent, filling the house with a mulled-wine aroma that’s hard to beat. The addition of the port buttercream adds another dimension but I also make it with a basic ganache. The best news is it’s so simple to make (although the decorating has taken a while for me to get proficient). This is also one of those recipes that works just as well as a cupcake and lasts really well for up to five days without losing it’s texture. Enjoy!”
(Photos by Gary Corbett)
375g dark chocolate
600ml red wine
400g dark sugar
450g self raising flour
1 tbsp mixed spice
Preheat your oven to 180 degrees C.
Place chocolate, butter and red wine in a saucepan and heat on medium stirring occasionally until all the ingredients have melted and combined. Allow to cool for 1/2 and hour.
Beat the eggs and the sugar until combined.
Add the cooled chocolate mixture to the eggs and beat until combined.
Stir in the flour and spice until combined.
Pour into 2 lined 20cm cake tins and cook for 45 minutes or until a skewer inserted into the cake comes out dry.
Allow the cakes to cool.“If you plan to decorate your cakes in fondant, cover cakes in glad wrap and refrigerate until the cakes become completely cooled and solid. This makes slicing them much easier. If you want to make a simpler version, slice the cakes in half and fill with cream, ganache or butter cream or use sliced strawberries or fresh raspberries. But for pure indulgence I’ve included my port buttercream recipe. Try not to eat more buttercream than goes in the cake!”
1 cup port
1/2 cup white sugar
200g room temperature butter
400g icing sugar
a splash of port
place port and sugar in a small saucepan and bring to the boil. Stir until the sugar has dissolved then reduce to a low heat and let the port reduce to 1/3 of a cup.
Place the reduced port in a container and refrigerate until cool.
Add butter and cooled port (it will be very thick and sticky!) to a food processor and mix until combined. (You may have to stop the machine several times to help combine the sticky port mixture into the butter).
Add the icing sugar and a splash of port and mix until smooth.
Remove the cooled cakes from the fridge and cut off the domed tops. Slice the cakes in half and fill with port buttercream making sure the top level of the cake is the bottom of one of your cakes.
Cover the cake in chocolate ganache and decorate with fondant.
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!