Passionfruit and Coconut Pound Cake with Yogurt Icing

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 On Thursday something momentous happened. The official biggest cake failure of the year. It was epic, it was bigger than any year before it. Even worse than the time I didn’t let a chocolate cake cool and all the icing melted off. Even worse than when I used seven tins of tomatoes to make a tomato sauce and burnt the whole pot. Even worse, and this is saying something, than the time I got up super early to make crepes for my sister and ended up waking her up with my screaming and yelling and throwing burnt pancake at my dog. 

It was AWESOME. Maybe awesome isn’t the right word, but it was one of those failures that’s so terrible and so complete and utterly unfixable that it becomes kind of funny. I started out with a positive outlook, ready to make an almond and poppyseed lime cake that was gluten free and vegan too. Everything was going fine until I tried to mix in the chia seed gel. The batter was so stiff and hard they just lay on top of it like fish eggs on a bowl of clay. It was so gross…I kept pouring in more almond milk and lime juice and other random things until it became this huge speckled monster dough.

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 I baked it and ominously poured syrup over it in an attempt to make it edible, but alas. The cake was not to be. The entire thing ended up going in the bin which broke my heart because I HATE throwing out cake. And facing the prospect of making the whole cake again when the light was already failing…it just wasn’t going to happen. 

Today when I woke up and realised I was going to make a post today, I almost decided just to stay in bed all day and live in my doona for a while. It was the law cruise last night for my uni and while it was super fun, this morning was super terrible. Too. Much. Free. Champagne. In the end I just wanted something sweet and easy with a very low fail rate. This passionfruit pound cake was perfect. 

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The combination of passionfruit and coconut is so awesome. And I used vanilla sugar as well which made it taste even better, but if you don’t have any I wouldn’t go out of my way to buy some. I love making pound cakes because they’re so simple and old fashioned. They make me think I’m some olden-days hubbard stirring eggs and butter with a wooden spoon. I love how all the ingredients are so simple but you can add almost any flavour and it will still turn out amazing. 

Today was a butter-sugar-eggs cake day. Tomorrow will probably be a raw chocolate slice and banana smoothie day, but sometimes you just want a massive piece of real homemade cake. So that’s what I made 🙂 The icing is probably my favourite part. If you want a dairy-free option coconut yogurt would be the perfect substitute. 

One Year Ago: Oat and Apricot Granola Bars

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Passionfruit and Coconut Pound Cake:

1 1/2 cups white sugar

110g (1 stick) butter (room temp)

3 large eggs (room temp)

1 + 1/4 cups plain white flour

1/4 cup desiccated coconut

1/2 cup coconut milk

juice from about 8-10 passionfruit (100ml)

2 tbsp caster sugar

For the icing:

500g thick full fat plain yogurt, drained in a cheesecloth for at least an hour

3 tbsp icing sugar or honey 

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Preheat the oven to 180C (350F) and line a 20cm or 8inch round cake tin with baking paper. 

Beat the butter and sugar until pale and fluffy. Slowly beat in each egg, allowing each to be absorbed before adding the next. Gently fold in half the flour, then half the coconut milk, then the rest of each. Spoon into the tin and bake for about 30 minutes, until the top is golden and a skewer comes out clean. 

Strain the passionfruit juice and stir in the caster sugar. When the cake is still hot and in its tin, pour over the syrup slowly, allowing it to soak the cake. Allow to cool completely. 

Mix together the yogurt and icing sugar, then spoon over the cake and spread evenly. You can top it with the leftover passionfruit seeds if you want. Best eaten the same day but lasts well in the fridge. 

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Vanilla and Cinnamon Flecked Rhubarb Cake (and a birthday!)

Gluten Free
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 It’s my blog’s birthday! Happy birthday blog 🙂 I’m actually half a week late because I completely forgot what month it was I started, but it’s the thought that counts right? And the cake of course. 

When I started this blog I had no idea what I wanted it to be. I loved baking, and I loved taking photos of what I made. My sister suggested I put up the recipes and photos in a blog, which sounded like a better idea than just hoarding hideous photos on Microsoft. I was so completely intimidated by the beautiful blogs I was reading at the time, I thought my blog would be a clumsy failure full of silly writing and hopeless photos. And guess what, it was! (Example 1: my first post…)

But over time I think (I hope!) I’ve gotten a little better at it. The recipes I put up now reflect the food I love to make and eat, and the photos, although looking nothing like how I dream of being able to photograph one day, are in their own clunky way prettier. It makes me happy knowing that people read what I write and actually try out the recipes. Even though it’s not why I started, and it’s not why I continue to work hard on this space, it’s nice knowing there’s a little audience out there. I’m so thankful that you all exist! All the comments I get and emails bring a smile to my face 🙂

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 I thought for this momentous day I would share a few of the blogs that inspired my to start (most of them you’ve all probably heard of) and also a few of the blogs that inspire me to keep going. Undoubtably the two blogs that sparked a love of photography and baking, and continue to inspire me daily, are Poires au Chocolat and Raspberri Cupcakes. There’s not a doubt in my mind that I wouldn’t have started blogging if not for these two. Even today when people ask me for what blogs I think stand out, with the multitude of professional photographers and chefs setting up their own sites, I first think of these two. 

As my blog has developed it’s own taste and taken a turn for the healthy, 101 Cookbooks, Sprouted Kitchen and of course Smitten Kitchen have become my staple weekly reads, that I check probably more regularly than my university emails, unfortunately. 

And as for the new blogs I’ve discovered, the lovely Josefine at Smoothie Lover, Consuelo’s Honey and Figs, and the beautiful To Her Core, constantly put up amazing recipes that I always, ALWAYS want to eat. Their posts are always so beautiful and healthy I’m so happy to have discovered them. 

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 I had a lot of ideas for what kind of cake to make for this day, but in the end I decided against a big celebratory layer cake or tart. I wanted to make something that represented exactly what my blog would taste like if it was a cake. And I’m pretty sure I got it right! 

This cake is so yummy. It’s so moist and rich. The syrup soaks down and keeps the cake moist for ever, and the topping is crunchy and tangy from the rhubarb and raw sugar. We ate this with ice cream for afternoon tea, but it could work for any special occasion really. And the recipe is inspired by a woman’s weekly recipe, just like that very first plum cake I made on my first post. 

So Happy Birthday Sugar and Cinnamon! And Happy Easter to all of you. If you’re reading this now, just know that if I could I would give you a big slice of cake with a scoop of ice cream on it xxx

One Year Ago: Healthy Date and Walnut Balls

Image Vanilla and Cinnamon Rhubarb Cake Adapted from Women’s Weekly

185g (1.45 cups) butter, softened

150g (2/3 cup) caster sugar

3 eggs, at room temperature

1 tbsp orange zest, from about 2 oranges

1/4 cup (60ml) buttermilk or yogurt

150g  (1 cup) self-raising flour (or 1 cup almond meal for gluten free- will be slightly denser but still great)

80g (1/2 cup) ground almonds or semolina

1/5 tsp cinnamon

200g (1.8 cups) rhubarb, cut into 3cm pieces

1 tbsp raw sugar

For the Syrup:

1 cup (250ml) orange juice

110g (1/2 cup) caster sugar

125ml (1/2 cup) water

11g (1 cup) rhubarb, cut into pieces

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Preheat the oven to 180C (350F) and line a 20cm (8 inch) cake pan with baking paper. Beat together the butter and sugar until fluffy. Beat in the orange zest, followed by each egg, beating in one at a time slowly so the mix doesn’t split. Once combined, mix in the flours and cinnamon gently, and the buttermilk until just combined. 

Smooth into the cake tin and top with the rhubarb and raw sugar. Bake for about 50 minutes to 1 hour, until a skewer comes out clean. 

Meanwhile make the syrup. Combine all the ingredients and cook in a small saucepan over a low heat until the rhubarb has dissolved (you can strain it if you want a smoother syrup). Cook for about ten minutes to reduce it, then pour half over the hot cake and reserve the rest for pouring over pieces when you serve it. Eat with ice cream!

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Vegan Coconut and Pear Cake and my 1st Guest Post!

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Hey guys! I’m doing a super exciting guest blog over at A Baking Girl today. This Coconut and Pear Cake I made for her was absolutely mind bogglingly delicious, so I recommend getting your bum over there and checking it out. 

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A Baking Girl is a really beautiful blog and like me, Rossi focuses on healthy desserts. She’s made some beautiful things! Including Healthy Chocolate Cookies and these Chocolate Mousse Cups that I want to inhale. I think her Strawberry Scones should be a necessary staple.
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Everything she makes looks amazing and her recipes are so detailed and accurate! I’m really honoured to get to contribute to her space. Hope you’re all having a beautiful week! And don’t get too excited but I’ve started planning my birthday cake. Get ready. 4

Coconut Muffins with Dark Chocolate Glaze

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As soon as I saw these babushka cupcake cases it was just love. Look at those babushkas. They’re so funny! I actually got all the way to the counter before I paused and thought, hang on, all these babushka cupcakes cases I’m holding. Do I really need four packages? Possibly that would be too many babushkas. So I just bought one. 

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As I was baking these miniature coconut muffins this afternoon my mum had her friend over for lunch. They ate the most awful thing I’ve ever seen. It was confit duck, in a can! It was a large silver fancy can with French writing on it but that doesn’t really improve the idea of sweaty grey duck in a can to me. 

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Uuugh, the smell. The sight! And they loved it, they were all over that duck like it was an imported delicacy. (It actually might of been an imported delicacy).  It was such a contrast to my beautiful babushka muffins. 

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I don’t know what the duck has to do with these coconut muffins in dark chocolate glaze, I just associate the two together now because I was so immersed in the duck’s odour as I made these. The true inspiration here came from the babushkas, I can’t take away their credit. But the recipe was inspired by trusty old Bill Granger’s famous coconut bread.

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I halved the recipe which made six towering (but actually mini if you can’t tell from the photos) coconut cupcakes. The smell of these baking was phenomenal! They’re so light and fluffy and crunchy on top. They rise like little beasts as you can see. The chocolate glaze was a delicious addition to fancy these up a little but next time I might try a lime cream cheese frosting, or just plain jane. Warm with a little pat of butter, these muffins don’t get much better. I’m slooowly getting to know my camera but brown things are still very difficult for me to photograph! Give me time my friends. 

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Coconut and Dark Chocolate Muffins: Adapted from Bill Granger’s recipe

1 large egg

160ml (2/3 cup) milk (light is fine)

1 tsp vanilla essence

100g (1/2 cup) granulated white sugar

1 tsp baking powder

155g (1 cup) plain flour

70g (1 scant cup) dessicated coconut

45g (3.5 tbsp) melted butter

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Preheat oven to 170C or 340F. Line six cupcake tins with cupcake cases. Whisk together in a small bowl the milk, egg and vanilla until combined. Sift the flour and baking powder into a medium bowl and mix in the sugar and coconut. Make a well in the centre and pour in the milk mixture, stirring to combine. Carefully pour in the melted butter and stir until mixture is smooth. Spoon into cupcake cases and bake for 12-15 minutes, until golden brown on top. Leave to cool. 

Optional ganache: Melt 25g (1 heaped tbsp) salted butter with 85g (3 ounces) dark chocolate and stir together. Leave to cool until a little thicker. Gently pour or spread over the cupcakes and leave to set. 

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