Recipes

Here are a few of our favourite recipes: 

 

Espresso Martini Cakes

 

For those of us who absolutely adore espresso martinis AND coffee cake, this is the perfect treat. Rich chocolate cake drizzled with an espresso martini syrup and smothered in our silky, luscious creme patisserie. This dessert is sensational. 

makes 6 servings

Ingredients

For the Chocolate Cake 

Prepare 1 x 13”x 9” tray with baking paper.

Dry Mix

80g cocoa

½ tsp salt

240g plain flour

1 tsp soda

1.2 tsp baking powder

275g white sugar

Wet mix

65g light olive oil

165ml buttermilk 

1 tsp vanilla

2 eggs

1 cup boiling water 

Espresso Martini syrup

¼  cup / 50g brown sugar

1 tbl kahlua

+

¼  cup/ 60 ml boiling water 

1 tsp instant coffee

Or

40 ml of boiling water

Double shot of fresh espresso

For the Topping:  Espresso Creme Patisserie

Method

Preheat the oven to 180

1. Mix dry ingredients in a large bowl.

2. In a separate bowl mix all wet ingredients.

3. Add wet to dry mix and gently mix. When mixture is nearly combined add all hot water in one go and gently fold.

4. Spread the mixture into the tin and pop it into the oven asap as the soda will start to react once hot water is added. 

5. Allow to bake for 20 minutes. 

For the Creme Patisserie

480 ml whole milk

1 tbs of the espresso syrup

Pinch of sea salt

115g white sugar

30g cornstarch

2 large eggs

60g unsalted butter

 Pour the milk into a pot, add the sea salt and bring to just under a boil on medium/high heat. Stirring occasionally.

In a bowl whisk the sugar and cornstarch together. 

When no lumps remain, whisk the eggs into the sugar and cornstarch.

When the milk is ready,  pour ⅓ of the hot milk into the eggs and whisk. 

Then pour the egg mixture into the pot with the remaining milk. Continue to stir on medium/high heat until the custard thickens. 

When the custard is nice and thick, remove from the heat and pour through a sieve into a bowl. Allow to cool for 15 minutes. 

After 15 minutes stir in the butter and espresso syrup.

To assemble the cake

If you are using martini glasses, gently push the glass into the cake to “cut out” a cake circle. This should fit perfectly into your glass. 

Pour 1 tsp of espresso syrup over the cake and allow to soak in. 

Top with pastry creme until it comes to the top of your glass. 

Place three coffee beans in the centre and a light dusting of cocoa to decorate. 

Grab a spoon and your favourite person to share it with, and enjoy.

 

Peanut Butter Ganache Brownies

Silky soft white chocolate and peanut butter ganache poured over a rich, fudgey and nutty dark chocolate brownie base.  These goodies are also gluten free. 

 

Ingredients  

Makes 12 Peanut Butter Ganache Brownie Bars

200g dark chocolate chips

100g milk chocolate chips

300g unsalted butter

4 medium eggs

266g white sugar 

10ml vanilla extract

200g ground almonds

a pinch sea salt

Peanut Ganache Topping

170g White choc

60ml Cream

80g Peanut Butter

30g Roasted peanuts

Method 

For the Brownie

Line a  9” x 13” roasting tray with baking parchment.

Melt the unsalted butter, 200g of dark chocolate and 100g of milk chocolate in the microwave in a heat proof bowl. Once the chocolate & butter has melted, stir thoroughly and allow the mixture to cool slightly until it is warm and no longer hot.

In a separate bowl whisk the eggs, white sugar and vanilla extract together.

Add the chocolate mixture to the eggs and mix until combined. 

Add the ground almonds and sea salt. 

Pour the batter into the tin and bake for 25 - 35mins at 170°.There will be no jiggle in the centre of the brownies when they are cooked. 

For the topping

Roughly chop the peanuts.

Melt the cream and white chocolate  and stir together.

Add peanut butter and peanuts and stir. 

Once combined pour over the top of the brownie and allow to set for six hours or over night in the fridge.

Serve warm with a dollop of vanilla ice cream or chop into bar size pieces best for sharing.

Zuchinni, Pistachio and Lime Cake

Makes 1 9” round cake or 9 large
Ingredients
230g of plain four
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp of ground cardamom
1 tsp of cinnamon
Pinch of sea salt
65g ground almonds or almond flour
50g finely chopped pistachios
+ 20g for decorating

100g of vegetable oil
150g white sugar
+ 30g white sugar for syrup
2 large eggs
1 tsp of vanilla extract
1 large zucchini or courgette grated
2 limes zested and juiced

Ingredients for the Lime Cream Cheese icing
110g unsalted butter
110g cream cheese icing
375g icing sugar
1 lime

Method
Prepare a 9” cake tin with baking parchment or grease a large muffin tin.
Preheat oven to 180°
Whisk together all of the dry ingredients into one bowl : the flour, baking powder, bicarbonate
of soda, sea salt, spices, ground almond and pistachios.
In a separate bowl beat the eggs, 150g of sugar, oil and vanilla together. Zest one lime into
the egg mixture. Grate the zucchini and add this into the egg mixture also and stir.
Pour the egg mixture into the dry ingredients and mix gently until combined.
Pour the batter into the pans and bake for 40 - 50 minutes for the large cake or 25 minutes
for the large muffins.
When the cake is fully baked and still hot pour the lime syrup over the cake and allow to
soak in. How to make the syrup: mix the lime juice from two limes with 30g of white sugar.
Heat gently in a pot over medium heat until the sugar granules have melted and the syrup is
clear. About 5 minutes.

Lime Cream Cheese Icing:
Mix softened butter, cream cheese icing together. When there are no lumps add in the icing
sugar and again mix until there are no lumps visible. Zest one lime and squeeze the juice
from this lime into the icing and mix. Scoop icing on top of the cake and spread to the
edges.

 

 

Coconut Macaroons

Chewy, rich, and irresistibly coconutty. Not to be mistaken for the delicate French macaron.

Originating in Italy, this classic sweet pairs perfectly with a cup of coffee. For many, it’s a nostalgic nod to the beloved chocolate macaroon bars of our childhood. One bite, and those fond memories are sure to come rushing back.

Ingredients 

400g or 1 can of condensed milk 

1 pinch sea salt 

750g dessicated shredded coconut  

4 egg whites (medium) 

1 tsp vanilla extract 

  

Method 

• Whisk egg whites and sea salt until nice and stiff. If using an electric mixer, whisk at a high speed.  

• While the egg whites are being whisked, weigh out the dessicated coconut in a large bowl.  

• In a separate bowl mix the condensed milk coconut and vanilla extract. 

• Stir the condensed milk into the coconut.  

• Once the egg whites are ready, fold into the coconut mixture. 

• Bake at 140° for 10 mins 

• To decorate  

• Once cooled, dip the macaroons into some melted dark chocolate and/or drizzle on top adding an almond or pecan to top it off.  

 

In our bakery we serve them with a simple sprinkle of icing sugar and they are just as scrumptious.  

 

 

Gooey Maple Pecan Pie Bars

This Canadian Thanksgiving we are putting our own spin on the famous Pecan Pie. Pecan Pie is traditionally a dish from the Southern USA but the Canadians have put their own version of it by adding the delicious addition of maple syrup. This dish will warm the cockles of your heart. The toasty aromas of the pecans mixed with luscious maple syrup and a hint of fresh and zesty oranges. This is the perfect desert for those crisp Autumn days. 

 

 

Ingredients -

 

Instructions:

.For the Crust

1. Preheat your convection oven to 180°. Line a 9” x 13” roasting tin with parchment paper.

2. In a large bowl whisk together the plain flour, baking powder and sea salt and set to the side.

3. Cream together the unsalted butter and white sugar until nice and light. 

4. Add the eggs and vanilla to the butter and mix.

5. Once combined add the butter mixture to the dry ingredients and mix until a dough is formed. 

6. Press the dough into the tin. Creating a lip on the edge of the dough to create a well and to stop the topping falling down to the bottom.

7. Bake for 10 - 15 minutes or until slightly golden brown.

For the Topping

1. Weigh out the butter, maple syrup, brown sugar and orange zest into a pot.

2. Heat on a medium/low heat until the butter has melted. Higher the heat and bring to a low boil for 2 minutes. Stirring constantly so that the bottom does not stick and burn.

3. Remove from the heat. Add the cream and chopped pecans.

4. Pour over the crust and pop back into the oven for 25 - 30 mins at 180°.

5. Once baked remove from the oven and allow to cool slightly before serving. 

These bars are gooey slices of heaven to be enjoyed slightly warm with a dollop of cream or ice cream. Another great option is to cool completely, chop into 16 bars and bring along for a picnic on a crisp Autumn day's walk.