White Peach & Passionfruit Sponge Cake

Kath November 16, 2018

The idea for this cake came to me when I went into a new fruit and veg shop and saw some donut peaches from the USA. Usually, I really try to stick to what is in season, however there are some things (white cherries and donut peaches in particular) that I can’t resist no matter what season or where they have come from.

After I bought them I realised they wouldn’t last long enough for me to end up eating all of them fresh. Then I remembered this White Peach & Passionfruit Jam recipe I had made last year. I already had lots of passionfruit pulp in the freezer so I set about making the jam with the donut peaches. The jam is so tasty, just like Summer in a jar.

I usually serve it with scones, but this time I thought adding it to the filling of a sponge would make a lovely Summery cake for this time of year. I used the same sponge recipe as the Duck Egg Sponge I have previously posted here on the blog, but with regular chicken eggs (5 eggs rather than the 4 duck eggs). If you can find duck eggs I highly recommend using them for a sponge cake like this one, the rise and the texture you get with them are really something else.

Make the jam a day or so before you intend to have the sponge. And since the festive season will soon be upon us, I would recommend putting the jam into smaller jam jars and gifting it to others. It would be such a lovely gift to receive and a great showcase of the Australian produce that is now in season.

If you don’t feel like making the jam, use some extra peach and passionfruit to fill the middle of the sponge as well as decorating the top.

White Peach & Passionfruit Jam

Ingredients:

1kg white or donut peaches (just ripe)

10 passionfruit

600g white sugar or jam sugar

100g brown sugar

juice of 1/2 lemon

Method:

Sterilise 3-4 jam jars (about 280-300ml capacity) by washing them in hot soapy water and then placing them in the oven to dry (upside down) at 90 degrees Celsius. Jars can be left for 20 minutes or until they are ready to be used.

Place two small plates in the freezer for later.

Remove the skins from the peaches (if proving difficult don’t worry about it too much), and deseed. Roughly chop and place in a large heavy based saucepan. Scoop the pulp out of each passionfruit and add to the pot, along with the remaining ingredients.

Sit the pot over low heat and stir until the sugar has dissolved and the juices start coming out of the fruit. Increase the heat and stop stirring. Allow the jam to simmer for about 15-20 minutes, then check if it has reaching setting point. Remove one of the plates from the freezer and drop some of the jam onto the plate. Leave for a moment, then run your finger through the jam, If the jam creases it is ready. If not, keep the jam over the heat and test again after another 10 minutes or so. The rate at which the jam sets will depend on the ripeness of the peaches.

Once the jam has reached setting point, remove the jam jars from the oven. Using a ladle and a jam funnel, fill each jar with the jam and secure the lids.

Allow to cool at room temperature, then store in a cool dry place for up to six months. Refrigerate once opened, or if conditions are hot and humid.

White Peach and Passionfruit Sponge Cake

Ingredients:

x5 eggs, room temperature

140g golden caster sugar

160g plain flour, plus extra for the tin

2 tsp baking powder

300ml pouring cream

butter, to grease the tin

5 tbsp White Peach & Passionfruit Jam, approx.

1 white or donut peach, to decorate

pulp of 1/2 passionfruit, to decorate

Method:

Preheat oven to 180 degrees Celsius, and butter and flour two 20 cm loose bottomed cake tins.

In the bowl of a stand mixer, add the eggs and sugar. Whisk for about 10 minutes, on medium to high speed. The mixture will triple in size and become pale and fluffy.

While the eggs are whisking, measure the flour and baking powder into a separate bowl and whisk together to remove any lumps. Carefully add the flour and baking powder to the whisked eggs, gently and quickly folding it into the eggs with a large metal spoon.

Divide the mixture evenly between the two prepared tins, and bake for 15-20 minutes. The cakes will be golden in colour and spring back when lightly touched.

Leave the cakes to cool in their tins for a couple of minutes. Place a sheet of baking paper on a cooling rack, and remove each cake from their tins on to the paper. This will prevent the cakes sticking to the cooling racks. Alternatively, you can leave the baking paper that is already on the base of each cake, and place them straight on the racks.

Once the cakes have cooled (this shouldn’t take too long), prepare the cream filling. Whip the cream until it has thickened and soft peaks are forming. Place one of the cakes on a cake stand or serving plate, and top with half of the cream. Dollop over the White Peach and Passionfruit Jam, ensuring it is evenly placed over the cream. Place the second sponge on top and finish with the remaining cream. Slice up the peach and use to decorate the rim of the cake. Sprinkle over the passionfruit pulp to finish.

Serve immediately.

References: ‘Real Food Projects’ by Kate Walsh (Murdoch Books, 2016), p.62; ‘Local is Lovely’ by Sophie Hansen (Hachette Australia, 2014), p.50.

Rosh Hashanah Inspired Apple & Honey Loaf Cake (Dairy Free)

Kath September 10, 2018

After the research I have done and all I have seen about honey cakes at this time of year, I am quite willing to admit this one isn’t particularly traditional. It is however exactly the kind of honey cake I have been looking for.

I first heard of honey cake through the Rosh Hashanah chapter in Nigella Lawson’s book ‘Feast’. Nigella’s recipe uses golden syrup instead of honey, which for a novice like me at the time was a little confusing. Nigella explains that is just how she likes her honey cakes, with no honey! I have since seen a multitude of recipes for honey cake, and whilst all looking delicious, they all contained at least one ingredient I couldn’t eat - black tea, coffee or orange juice. So I never made them. I did make Nigella’s and whilst it was good (and I would make it again), knowing it wasn’t a very traditional honey cake meant I still had to keep searching for the right one.

Then last month I was making a carrot cake for my Dad’s birthday (recipe from Katie Quinn Davies book ‘What Katie Ate’), and as I was grating the carrots and measuring out the honey I thought, maybe this could work with apples instead of carrots? It then occurred to me that the combination of apples and honey would be perfect for Rosh Hashanah since they are so symbolic for that holiday. The recipe would also be perfect for me if it worked, as it didn’t contain any black tea, coffee or orange juice.

So I tried it. And it most definitely works! For the original cake I made, I added honey to the cream cheese icing as well and it was just so good - the recipe for that cake is in my newly released eBook (which is all about baking cakes with seasonal fruits, yum!). You can get a copy by clicking here or scrolling to the bottom of this post.

After a little deliberation about the icing on the cake - icing on Rosh Hashanah honey cakes isn’t very traditional and mostly considered unnecessary, and the dairy content of the icing would make the cake not kosher depending on the context in which it was served - I opted for a icing free loaf cake. You can brush a little honey over the warm cake if you wish, but this is completely optional. The cake works so well with and without the icing, and I can tell I will be making this many more times!

Apple & Honey Cake with Honeyed Cream Cheese Icing - Recipe in Seasonal Cakes & Bakes eBook

Rosh Hashanah Inspired Apple & Honey Loaf Cake (Dairy Free)

Ingredients:

75g panela sugar (or light/dark brown sugar)

125ml canola/vegetable oil

125ml honey (+ 1tbsp extra, optional)

3 eggs

1 tsp vanilla bean paste

225g plain flour

2 tsp baking powder

1 tsp bicarb soda

1 tsp ground ginger

3 small/medium apples (I used Pink Lady variety)

Method:

Preheat oven to 170 degrees Celsius and line a 20 x 10.5 cm (approx.) loaf tin with baking paper so some of the paper hangs over the sides.

In a large bowl whisk together the sugar, oil, honey, eggs and vanilla.

Then add the flour, baking powder and ginger. Sift in the bicarb soda and whisk together until combined.

Peel and grate the apples. Place a few layers of paper towel inside a medium bowl and place all the grated apple inside it. Squeeze out as much juice from the grated apples as possible using the paper towel. Then add the apples to the cake mixture and mix to combine.

Transfer to the prepared tin and bake for about 50-60 minutes, or until the cake is springy to the touch and a skewer inserted in the centre comes out clean.

Remove the cake from the tin immediately, using the overhanging baking paper to do so. Place on a wire rack, and brush extra honey over the top if using. Serve warm.

Ladurée Inspired Rose Cake + Where to Go for Afternoon Tea in Sydney

Kath August 23, 2018

Similar to the Rose and Vanilla Bean Ice Creams recipe I posted recently, this recipe is also inspired by a regular catch up spot frequented by my friends and I. Similar to The Tea Salon, the Ladurée cafe in the city was a great location to meet, and while more on the pricey side, offered great teas and cake. Also similar to The Tea Salon, Ladurée in Sydney closed earlier this year. It is such a shame that two of our favourite catch up spots are gone, it really feels like the good spots in the city are becoming fewer and fewer.

The idea for this cake came to me ages ago, but it is only now that the need to make it felt really necessary. I haven’t stuck really closely to the original Ladurée cake, as I wasn’t keen on using food colouring. But feel free to do so in the cake and icing if you feel like it. The original cake is a candy coloured pink as the pictures below show, so add more than you think you need in the batter of the cake mix to ensure the cooked cake has the right hue.

I have created something that replicates the original in taste and texture in a way I am happy with. The original is more of a syrup cake, however the use of yoghurt and oil in this recipe creates a moist cake that doesn’t need a syrup - which makes the cake simpler and easier to make. The icing, also not in the original, adds more rose flavour which I love as the cake on its own is very subtle.

If like my friends and I you are looking for good places to meet for afternoon (or morning) tea in Sydney City and close surrounds, here is a list of cafes and bakeries that I love:

Black Star Pastry - Level 2, The Galleries (at Kinokuniya Bookstore) 500 George St Sydney: This is the easiest of the Black Star Pastry locations to get to if you are already in the City. There isn’t a lot of seating, and now everyone knows about it be prepared for a little wait to order. If it’s really busy get what you want takeaway and head over to Hyde Park or the Domain to eat outside. Try: The Strawberry Watermelon Cake is what they are famous for, and for good reason!
The Tea Cosy - 33 George St The Rocks: Not far from Circular Quay and Wynyard, this is probably the cutest tea rooms you can go too. Situated in an old terrace house, freshly made scones can be enjoyed with a variety of jam flavours and knitting needles and wool at the table in case you fancy a bit of knitting while you catch up with friends. Try: The Devonshire Tea with Triple Berry Jam.
Flour & Stone - 53 Riley St Woolloomooloo: A short walk from Hyde Park and St Mary’s Cathedral, this tiny bakery is well worth a visit. Again few tables are available, but it is worth it if you can hang around and wait for one. Try: They are really famous for the Pannacotta Lamingtons, however you really can’t go wrong with anything here. My favourites are the hand iced gingerbread, Old Fashioned Vanilla Cake and the Lemon Drizzle Cake.
Petal Met Sugar - Shop 7 68 Sir John Young Cres Woolloomooloo: A two minute walk from Flour & Stone is patisserie come florist Petal Met Sugar. Great for a quiet catch up, served with delicate patisserie and fun florals. Try: For special occasions book their seasonal high tea to try a selection of their repertoire.
Bourke Street Bakery - Shop 4 23 Barangaroo Ave Barangaroo: A short walk from Wynyard Station, is another outpost of the popular Bourke Street Bakery institution. It stocks all the favourites and great for an indulgent work day lunch time catch up. Try: Eggplant, Chickpea, Feta & Mint Sausage Roll and the Ginger Brûlée Tart.
Rabbit Hole Tea Bar - Shop 1 23 Barangaroo Ave Barangaroo: Down the road from Bourke St Bakery is the second and smaller cafe from Rabbit Hole Tea. Great for a quiet catch up, but be prepared for a more limited menu than their larger Redfern cafe. Try: Iced Ginger Snap Latte and Salted Caramel Cookie.
KOI Dessert Bar - 46 Kensington St Chippendale: A short walk from Central Station is this gem of a patisserie/dessert bar. Everything here looks amazing and has the flavours to back it up. Great for cake filled catch ups or super fancy set dinner and dessert menus (reservations only) in the upper level of their store for special occasions. Try: Strawberry Pillow and keep and eye out for their seasonal high teas which are just about the best high tea you can have in Sydney.

Strawberry Watermelon Cake from Black Star Pastry

The Tea Cosy

Old Fashioned Vanilla Cake from Flour & Stone

Seasonal High Tea from Petal Met Sugar

Bourke Street Bakery

Ginger Snap Iced Latte from Rabbit Hole Tea Bar

Strawberry Pillow from KOI Dessert Bar

Ladurée Inspired Rose Cake

Ingredients:

175g plain flour

1/2 tsp baking powder

1/2 tsp bicarb soda (baking soda)

175g plain Greek style yoghurt

150g caster sugar

2 eggs

1 tbsp rosewater (or to taste)

125ml vegetable oil

For the icing:

125g icing sugar (confectioners)

1-2 tbsp rosewater

dried rose petals, for decoration

Method:

Preheat oven to 180 degrees Celsius (or 160 fan forced) and line a 20 x 10.5 cm (approx.) loaf tin with baking paper so some of the paper hangs over two of the sides.

In a large bowl whisk together the flour, baking powder and bicarb soda. Then in a small/medium bowl whisk together the yoghurt, sugar, eggs, rosewater and oil.

Add the wet ingredients to the flour mixture and whisk until the batter is smooth. Pour into the prepared tin and bake for 45-50 minutes or until the cake is golden in colour and a skewer inserted into the centre comes out clean. If in doubt give the cake another 5 minutes and check again.

Place the cooked cake on a wire rack, and wait to remove it from the tin until it has cooled (using the overhanging baking paper to do so).

Once the cake has cooled make the icing, by combining the icing sugar and 1 tbsp of the rosewater in a medium bowl (I prefer to use a whisk for this). If more liquid is needed for the icing to make it smoother, gradually add a little more rosewater or hot water can be added instead if you want a more delicate rose flavour.

Spread the icing over the cake and top with dried rose petals to decorate.

Reference: ‘At My Table - A Celebration of Home Cooking’ by Nigella Lawson (Chatto & Windus, 2017), p.254.

For more recipes showcasing the best of rose, check out my ebook Baking with Rose by clicking on the link below!

get your ebook!

Citrus Yoghurt Cake

Kath July 16, 2018

I call this a citrus yoghurt cake, rather than specifying any particular citrus, as I think almost any variety of citrus would be great in this cake. I have flitted between classic lemon and then bergamot, and both work really well. If you have read a little of my blog or follow me on Instagram, you won’t be surprised to hear the bergamot version is my favourite! Bergamot anything would be my favourite, but thats not to say the classic combination of lemon and yoghurt would be playing second best. Not at all. A mixture of lemon and lime would also be nice, and even going for a blood orange when they are in season would be great.

I will be making this cake a few more times this Winter, as it is my favourite thing to bake with citrus and we have an over supply here at home. We got at least 30 or 40 lemonades from our tree, 4 very large bergamot and I also bought 10 bergamot online from Mountain Yuzu - as the name suggests their main crop is yuzu, however they are also the first people I have come across that grow and sell fresh bergamot in Australia (much to my delight!).

The reason I really like this cake, is that the combination of the oil and yoghurt gives the cake a moist crumb that really retains the juicy-ness of the fruit. Whichever citrus you choose to use will be the hero here, and nothing else but a cup of tea is necessary to enjoy a slice (or two!).

Citrus Yoghurt Cake

Ingredients:

210g plain flour (The Healthy Baker Low FODMAP Flour works well here too)

1/2 tsp baking powder

1/2 tsp baking soda

300g caster sugar

250g plain Greek style yoghurt

125ml vegetable oil

2 eggs

2 tbsp fresh lemon or bergamot juice

zest of two medium lemons or bergamots

For the Icing:

210g icing sugar (confectioners)

3 tbsp fresh lemon or bergamot juice

Method:

Pre-heat oven to 170 degrees Celsius, and grease and line the base of a 23cm round cake pan.

In a medium bowl, whisk together the flour, baking powder and baking soda.

In a large bowl, whisk together the caster sugar, yoghurt, oil, eggs, citrus juice and zest. Whisk until combined, then add the flour mixture a third at a time whisking until just incorporated after each addition.

Pour the batter into the prepared cake tin and bake for 30 minutes or until golden in colour and a skewer inserted in the centre comes out clean. If not cooked after 30 minutes, continue to check the cake at 5 minute intervals until it is done.

Allow the cake to cool in its tin for a few minutes, before transferring to a wire rack to cool completely. Don’t worry if the middle of the cake has dipped a little, it will still be perfectly cooked inside.

To make the icing, whisk the icing sugar and 2 tbsp of the citrus juice together, adding more juice to get the right consistency if needed. You want the icing to be smooth, but not overly runny or it won’t cover the cake evenly. Spread the icing over the cake, allowing it to drip down the sides a little.

Reference: https://www.davidlebovitz.com/lemon-yogurt-cake-recipe-apricot-cherry-compote/

Elderflower Chiffon Cake

Kath November 24, 2017

Here are some of the things I have been enjoying this month:

I’m quite late to the party on this one as I think Issue 10 has just been released, but I finally got my hands on Issue 9 of Cherry Bombe Magazine.
This month I am loving all the lovely Spring flowers. I have enjoyed many a bunch of roses picked from our garden, and have picked a bunch of hydrangeas each week for the last four weeks or so. I also bought a small bunch of peonies and they are taking pride of place on my desk at the moment.
Now that I am back working in the CBD of Sydney, I am enjoying popping over to the Food Hall in David Jones to check out all the lovely food and produce. I was excited to find they sell bagels and challah by Brooklyn Boy Bagels (my freezer is now stocked in case of a bagel emergency!).
I finally started listening to this podcast and am so glad I did.
Starting to think about Christmas and eyeing off all the cute festive things at Kikki-K.

Elderflower Chiffon Cake

This cake is Summer on a plate for me. Elderflower and berries are Summer staples, and they both go so well in this cake. If you don’t have any elderflower cordial you can substitute it in the cake for lemon juice (so 180ml lemon juice in total). For the cake pictured in this post I used duck eggs (which are pictured in the above photos), because I can’t not buy them when I see them! I used 6 as they are much bigger than chicken eggs, and they gave the cake and amazing rise. It was the tallest chiffon cake I have ever made!

Using Duck Eggs to Make the Chiffon Cake

Elderflower Chiffon Cake

Ingredients:

300g self-raising flour

330g golden caster sugar

7 eggs, separated

100ml + 1 tsp elderflower cordial

80ml fresh lemon juice

1.5 tbsp finely grated lemon zest

1/2 tsp cream of tartar

200ml pouring cream

berries & edible flowers to decorate, optional

Method:

Preheat oven to 180 degrees Celsius (or 170 degrees Celsius fan forced), and keep an angel food cake pan handy, but do not grease it.

Add 165g of the sugar and the egg yolks to the bowl of a stand mixer, using the paddle attachment, beat for at least 5 minutes or until the egg yolks have become thick and pale in colour.

While the egg yolks are beating, sift the flour at least 3 times to ensure it is well aerated.

With the mixer on low, gradually add the elderflower cordial (100ml), lemon juice, 1 tbsp of the lemon zest to the egg yolks. Mix until combined.

Sift the flour over the egg yolk mixture and gently fold in to the batter. Gently use a whisk if there are lumps of flour remaining in the batter.

Using another large bowl fitted to a stand mixer, beat the egg whites using the whisk attachment until soft peaks form. Sift over the cream of tartar, then gradually add in the remaining sugar (165g), and whisk until the sugar has dissolved and the meringue mixture is stiff and glossy.

Using a large metal spoon, gently fold the meringue mixture into the egg yolks in 2 or 3 batches, and stop mixing once everything is just combined. They key is not to over mix, as the air you have beaten into the egg whites will help give the chiffon cake it’s characteristic rise.

Transfer the mixture into the ungreased angel food cake tin, and smooth the top with a spatula. Bake for 50 minutes or until a skewer comes out clean.

Once the cake is done, invert it so the hole in the middle of the cake tin sits over the neck of a bottle. Leave like this until completely cooled - if the cake is not inverted once it comes out of the oven, it will sink. Once the cake has cooled, remove from the tin by carefully running a knife around the outside, middle and underneath of the cake.

To finish the cake, beat the cream in a small bowl until soft peaks form. Add the remaining lemon zest and elderflower cordial and whisk to combine. Use the cream to decorate the top of the cake, finishing with berries and edible flowers.

Reference: ‘Indulgent Cakes’ by The Australian Women’s Weekly (Bauer Media Books, 2014) pp.218-9.

Pistachio Loaf Cake

Kath September 29, 2017

I really love this cake. It is something I crave and always want to make. It comes from Molly Yeh’s (of the blog My Name Is Yeh) book ‘Molly on the Range.’ And I think the fact that it is so good and moorish is a testament to her cake making and recipe creation skills (but if you have seen her blog you’d never doubt those anyway!). The first time I tried this cake however, someone else made it for me.

In February my Grandpa died, and one of my friends made this cake for me. It was really special as I had given her a copy of ‘Molly on the Range’ a few months before, for her birthday. This same friend made a cake when my Grandma died four years earlier, a chocolate vanilla marble cake. It was at that time that I learnt that giving flowers when someone is grieving was not a universal custom. Often, giving food is. And as a great lover of food, I think this particular tradition is something I can get behind. Food is one of the greatest comforts we can give one another, and I think that is why it is so fitting to receive food during times of grief, and why it is customary for some.

On both occasions I was so humbled by my friends generosity, and the knowledge that she had gone to so much effort. The pistachio loaf cake was so good, I’m pretty sure I ate most of it myself. My friend made some alterations to the recipe, substituting the almond extract for vanilla extract (thankfully, as unbeknownst to her I hate almond extract, and always leave it out of every recipe that asks for it), and that is what I have done each time I have made this cake as well, so I have included that in the recipe below.

Unfortunately I was able to return the cake making favour only a couple of weeks after my friend made this cake for me. Needless to say February wasn’t a great month, or start to the year for either of us. However for me, feeling the support of such friends and having a tangible (and edible) measure of my friend’s support made that time just that much easier.

Pistachio Loaf Cake

Ingredients:

220g pistachios

75g plain flour

45g almond meal

225g margarine/softened unsalted butter

335g caster sugar

4 eggs

zest of 1/2 a lemon

1 tsp vanilla extract

For the icing:

75g icing sugar

1 tbsp lemon juice, approx.

Method:

Preheat oven to 170 degrees Celsius, and grease and line (allow some of the baking paper to hand over the edges, this will help later when you are removing the cake from the tin) a loaf pan - mine is 31 x 7.5 x 8cm so it’s quite long and thin, you can use a loaf tin that is shorter and wider just keep in mind that the middle of the cake might take longer to cook than the timings mentioned in this recipe.

Grind the pistachios down (using a food processor is best for this) until you have an almond meal like texture. Measure out 1.5 cups of the pistachios and reserve any left overs to use when decorating the cake later. Add the pistachio meal, flour and almond meal to a bowl and whisk to combine and get rid of any lumps.

Add the margarine and sugar to the bowl of a stand mixer, and cream using the paddle attachment until it is light and fluffy. Add the eggs separately, mixing in between each addition. Then mix in the vanilla extract and the lemon zest. Add the flour mixture with the mixer on low speed, and mix until everything is just combined.

Transfer the batter to the prepared tin and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then carefully remove on to a cooling rack.

Once the cake has cooled, make the icing by whisking together the icing sugar and lemon juice. Add a little more lemon juice if the icing is too dry, more icing sugar if it is too runny. Spread the icing over the cake, allowing it to drip down the sides. Decorate with the remaining pistachio meal.

Reference: ‘Molly on the Range’ by Molly Yeh (Rodale, 2016), pp.220-221.

White Peach & Passionfruit Jam

White Peach and Passionfruit Sponge Cake

Rosh Hashanah Inspired Apple & Honey Loaf Cake (Dairy Free)

Ladurée Inspired Rose Cake

For more recipes showcasing the best of rose, check out my ebook Baking with Rose by clicking on the link below!

Citrus Yoghurt Cake

Elderflower Chiffon Cake

Elderflower Chiffon Cake

Pistachio Loaf Cake

Kulinary Adventures of Kath

Food Photography, Recipes & Baking