Caramel Sweet Potato Cake

“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)

Ingredients

For the cake

  • 400g peeled sweet potato
  • 300g white chocolate
  • 230g butter
  • 300g dark brown sugar
  • 100g golden syrup or molasses
  • 3 eggs
  • 100g Greek yoghurt
  • 2 tsp vanilla essence
  • 375g self raising flour
  • 1 tsp baking powder
For the ganache
  • 100g cream
  • 150g white chocolate
  • 70g apricot jam
Method
  1. Preheat the oven to 180 degrees celsius.
  2. 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.
  3. Melt the butter and white chocolate over a low heat, stirring regularly until combined.  Allow to cool.
  4. In a mixer beat the eggs, sugar and golden syrup until combined.
  5. Add the yoghurt and vanilla and beat until combined.
  6. Mash the sweet potato or process in a food processor until no lumps remain.
  7. Add sweet potato to wet ingredients and beat until combined.
  8. Add the flour and baking powder to wet ingredients and stir through until combined.
  9. 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.
  10. Remove cake from oven and allow to cool slightly before removing from the cake tin.
For the ganache
  1. 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.
  2. 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.
  3. Serve with whipped cream or Greek yoghurt

 

 

 

 

Caramel Mud Cake With Ginger Butter Cream

“It’s been far too long since my last post.  I blame it on moving house, orchestrating and conducting a ballet and catering.  But I thought it was time to put a decadent cake recipe on my site that always gets the taste buds going.  This cake is quite easy to make but takes a bit of time and patience to get it looking pretty.  I also use this recipe for a cupcake version with a swirl of the butter cream on top.  Beware, it’s pretty rich and definitely not for the diet-conscious.  Enjoy!”

(Photo by Gary Corbett)

Ingredients

  • 220g butter
  • 220g white chocolate
  • 2 tbsp golden syrup
  • 3/4 cup water
  • 2 tbsp vanilla extract
  • pinch of salt
  • 220g brown sugar
  • 2 eggs
  • 1 cup self raising flour
  • 1 cup plain flour

For butter cream

  • 300g softened butter
  • 500g icing sugar
  • 2 tbsp ground ginger
  • 1/2 cup apricot jam

Method

  1. Pre-heat oven to 180 degrees C
  2. Grease and line 2 20cm cake tins
  3. Put butter, white chocolate, golden syrup, water, vanilla and salt in a saucepan and gently melt together, stirring constantly.  Once all the ingredients are melted and mixed together leave to sit for 1/2 an hour
  4. Beat sugar and eggs together until combined.
  5. Add the cooled melted ingredients and then the flours.
  6. Pour into prepared tines and bake for 1/2 and hour or until centre is cooked when a skewer is inserted.
  7. Remove from the oven and let cool in the tins.  Refrigerate until you are ready to ice.  (This type of cake is much easier to cut and ice when completely cold so it can be made a day ahead if necessary.)
  8. Carefully cut the domes of each cake to get a flat top then cut each cake into 2 discs.  Keep the most even surface (usually the bottom) for the top layer of the cake.
  9. To make the butter cream put icing sugar and ginger in a food processor and slowly add the softened butter until combined.
  10. Heat the apricot jam in the microwave until runny and paint liberally on to 3 of the cake discs.
  11. When the jam has cooled add a layer of the butter cream.
  12. Assemble the layers finishing with the un-iced top layer.  Refrigerate for 15 minutes.
  13. Remove from the fridge and put a thin layer of butter cream on the top and sides of the cake making sure to fill any gaps.  This “Crumb layer” will make it much easier to get a smooth finish later.  Refrigerate for 15 minutes.
  14. Put the final layer of butter cream on top and sides smoothing down to get a perfect finish.  This cake is best served at room temperature.

Fudging it!

“I love it when you find a recipe that is simple and easy to adjust to your taste.  A recipe where you can let your creativity go wild and make beautiful creations to tempt the taste buds with the minimum of fuss and effort.  Making fudge fits into all these categories.  The basic recipe is a can of condensed milk and chocolate.  After that it’s up to you.  This Christmas I’ve been making fudge for presents and for sale at some local cafes so I’ve tried to get a varied selection that should satisfy everyone’s palette. A few pointers before we start: don’t walk away when you’re heating the condensed milk.  It can go from hot to burnt in a second!  To make it easier to stir the chocolate in you can cut it into smaller pieces or stir it in two batches.  And finally, try not to eat it before it makes it into the fridge!  It’s very addictive and impossible to stop at one piece.  Enjoy!”

Salted Dark Chocolate with Rum and Raisin

“A very adult fudge!  The longer you let the raisins soak in the rum the better the result.  It’s worth using really high quality chocolate and getting a good flaked sea salt to sprinkle on the top.”

Ingredients

  • 1 cup raisins
  • 1/2 cup dark rum
  • 395g can of condensed milk
  • 750g dark chocolate (2 x 375g bags)
  • Flake salt

Method

  1. Place raisins and rum in a sealed container and let them soak for a couple of hours or overnight.
  2. Heat the condensed milk in a saucepan and stir with a spatula until it comes to just under the boil.
  3. Add half the chocolate and stir until both are combined and chocolate has completely melted into the mixture.
  4. Add the other half of the chocolate and continue stirring.  The mixture will be getting quite thick by this stage.
  5. Transfer to a stand mixer and add the raisin and rum mixture, beating on a slow speed until combined.
  6. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners and smooth the top.
  7. Sprinkle a small amount of flake salt over the fudge.
  8. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  9. Remove from the fridge and cut into 1.5cm squares.  Keep refrigerated.

White Christmas Fudge

“What’s Christmas without some white Christmas in the fridge?  Here’s a fudge version full of dried fruit and nuts.  It makes a great standby present when going to Christmas parties.”

Ingredients

  • 395g can of condensed milk
  • 750g white chocolate (2 x 375g bags)
  • 150g dried cranberries
  • 80g pistachios
  • 150g dried apricots, diced into small pieces
  • 1 cup rice bubbles
  • 1 cup shredded coconut

Method

  1. Heat the condensed milk in a saucepan and stir with a spatula until it comes to just under the boil.
  2. Add half the chocolate and stir until both are combined and chocolate has completely melted into the mixture.
  3. Add the other half of the chocolate and continue stirring.  The mixture will be getting quite thick by this stage.
  4. Transfer to a stand mixer and add the cranberries, pistachios and apricots, beating on a slow speed until combined.
  5. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners and smooth the top.
  6. Cover the top with coconut and press into the fudge.
  7. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  8. Remove from the fridge and cut into diamond shapes.  Keep refrigerated.

Fudgy Rocky Road

“Rocky road is a favourite with several members of my family, so the fudge version should go down a treat!  I used mini-marshmallows in this recipe but you could use regular sized ones if you prefer.”

Ingredients

  • 395g can of condensed milk
  • 750g milk chocolate (2 x 375g bags)
  • 100g mini-marshmallows
  • 200g glace cherries
  • 200g roasted peanuts

Method

  1. Heat the condensed milk in a saucepan and stir with a spatula until it comes to just under the boil.
  2. Add half the chocolate and stir until both are combined and chocolate has completely melted into the mixture.
  3. Add the other half of the chocolate and continue stirring.  The mixture will be getting quite thick by this stage.
  4. Transfer to a stand mixer and add the cherries and peanuts, beating on a slow speed until combined.
  5. When the mixture has cooled slightly add the marshmallows. (If you add them while the mixture is hot they melt!)
  6. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners.  Press your fingertips into the top of the fudge for an uneven finish.
  7. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  8. Remove from the fridge and cut into bars.  Keep refrigerated.

Peanut Butter and Roast Almond Fudge

“This would have to be my all-time-favourite fudge!  The combination of sweet fudge, salty peanut butter and roast almonds is a winner.  I’ve had to limit myself to one piece a day.  Damn you self control!”

Ingredients

  • 1 cup slivered almonds
  • 395g can of condensed milk
  • 750g white chocolate (2 x 375g bags)
  • 2 tbsn vanilla extract
  • 300g crunchy peanut butter

Method

  1. Place the almonds on a baking sheet and bake at 180 degrees c for 10 minutes or until the nuts start to turn an amber colour.  Set aside to cool.
  2. Heat the condensed milk in a saucepan and stir with a spatula until it comes to just under the boil.
  3. Add the vanilla extract and stir to combine.
  4. Add half the chocolate and stir until both are combined and chocolate has completely melted into the mixture.
  5. Add the other half of the chocolate and continue stirring.  The mixture will be getting quite thick by this stage.
  6. Transfer to a stand mixer and add the peanut butter, beating on a slow speed until combined.
  7. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners and smooth the top.
  8. Cover the top with the roasted almonds and press into the fudge.
  9. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  10. Remove from the fridge and cut into 1.5cm squares.  Keep refrigerated.

Caramel and Macadamia Fudge

“This fudge recipe is slightly more complicated than the rest but worth the effort.  You need to heat the butter and sugar mixture to a high temperature to get the caramel flavour so a small amount of vigilance is in order.”

Ingredients

  • 100g butter
  • 200g brown sugar
  • 80g golden syrup
  • 395g can of condensed milk
  • 375g white chocolate (1 x 375g bag)
  • 200g macadamias cut into quarters

Method

  1. Place the butter, brown sugar and golden syrup and heat in a heavy based saucepan over medium heat.  Stir occasionally until the butter and sugar have melted.
  2. Stir in the condensed milk and bring to the boil.
  3. Reduce the heat slightly and let the mixture simmer, stirring occasionally until the mixture has changed to a darker colour.  This should take about 10 minutes.
  4. Finely dice the chocolate and stir into mixture until both are combined and chocolate has completely melted.
  5. Fold in the macadamia nuts.
  6. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners and smooth the top.
  7. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  8. Remove from the fridge and cut into 1.5cm squares.  Keep refrigerated.

Honeycomb Fudge

“If you’re not feeling adventurous you can buy honeycomb at the shop for this recipe, but making it is so much fun!  I decided this fudge needed to be cut into smaller pieces than the others because it’s so rich and the honeycomb is very sticky.  Of course that means you’ll have to have 2 pieces.”

Ingredients

  • 160g honey
  • 50g water
  • 200g white sugar
  • 2 tsp bicarbonate
  • 395g can of condensed milk
  • 750g milk chocolate (2 x 375g bags)

Method

  1. Line a cake tin or roasting dish with baking paper.
  2. To make the honeycomb put the honey, water and sugar in a heavy based saucepan and bring to the boil stirring to combine.
  3. Once at the boil insert a sugar thermometer into the liquid.  Let the mixture increase in temperature until it gets to 150 degrees c.
  4. When the temperature is reached add the bicarbonate and whisk quickly into the mixture.  It will immediately bubble up.
  5. Pour into the prepared tin and let cool completely at room temperature.
  6. Once cool break 2/3 of the honeycomb into chunks and the remainder into small shards.
  7. Heat the condensed milk in a saucepan and stir with a spatula until it comes to just under the boil.
  8. Add half the chocolate and stir until both are combined and chocolate has completely melted into the mixture.
  9. Add the other half of the chocolate and continue stirring.  The mixture will be getting quite thick by this stage.
  10. Transfer to a stand mixer and add the chunks of honeycomb, beating on a slow speed until combined.
  11. Grease and line a slice tin and pour the fudge mixture into it, pushing down to flatten into the corners and smooth the top.
  12. Cover the top with the honeycomb shards and press into the fudge.
  13. Cover with cling wrap and refrigerate until set. (Approximately 3 hours)
  14. Remove from the fridge and cut into 1cm squares.  Keep refrigerated.