Tag Archives: Homemade

Lemon Meringue Sheet Cake

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Serves 16-20

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Lemon meringue pie is one of my favourite desserts and my recipe for this Lemon Meringue Sheet Cake takes the wonderfully fresh flavours of Spring, delivers them in a fun sheet cake, taking into consideration possible allergies so that everyone can have a slice of the fun!

I’ve partnered with Enjoy Life for this delicious gluten-free, egg-free, dairy-free, allergen-friendly dessert, as the brand offers a wide range of delicious baking chocolate, perfect for Spring entertaining, as well as school-friendly snacks. All of their products are free-from the top 14 common food allergens and are also certified gluten-free; School-Friendly; verified Non-GMO; and made in a dedicated nut-free and gluten-free facility. 

The standout feature of this cake is a decadent lemon white chocolate ganache layer made using Enjoy Life White Baking Mini Chips. Smooth, zesty and utterly delicious, it can be enjoyed by anyone around the table!

Ingredients

Lemon Ganache layer

  • 680g Enjoy Life white baking mini chips
  • 1 cup whipping cream alternative
  •  2 tablespoons lemon zest (2 large lemons)
  • ¼ cup fresh lemon juice (2 large lemons)
  • 1-2 drops yellow food colouring gel

Vanilla Cake layer

  • 1 ½ cups granulated sugar
  • 2 cups all-purpose gluten-free flour*
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ½ cups water
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Meringue layer**

  • 1/2 cup aquafaba (canned chickpea liquid)
  • ⅛ teaspoon cream of tartar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method

Lemon Ganache layer

  1. Place the Enjoy Life white baking mini chips into a large bowl
  2. Microwave for 15 second bursts, stirring in between, until the chips are starting to melt. Set aside until needed
  3. In a small pan, heat your whipping cream alternative until just boiling – you’ll see small bubbles forming at the edge of the liquid. DO NOT allow the liquid to fully boil
  4. Remove from the heat and pour over the semi-melted white baking mini chips, ensuring all the chips are submerged. Allow to rest for 5 minutes
  5. After this time add in the lemon zest and lemon juice, stirring to incorporate. Continue stirring until the mixture is completely emulsified, smooth and uniform in color. Don’t worry if along the way the mixture looks like it has separated- just continue stirring and it will come back together. Using an immersion (stick) blender here really helps with the process, speeding it up
  6. Once your ganache mixture has fully emulsified, add in 1-2 drops yellow food colouring gel and stir until uniform in colour. Cover the surface of the ganache with cling wrap, and set aside for minimum 4 hours to thicken at room temperature

Vanilla Cake layer

  1. Preheat your oven to 350°F
  2. Prepare a 9” x 12” baking pan by greasing and lining with baking parchment
  3. In a large bowl combine all the cake ingredients- the sugar, flour, baking soda, salt, water, canola oil, vanilla extract, and vinegar
  4. Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
  5. Pour into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners
  6. Bake in your preheated oven for between 20-25 minutes or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
  7. After allowing to cool for 5 minutes, invert the cake onto a cooling rack lined with baking parchment
  8. Remove the tin and lining baking parchment paper and allow the cake to cool fully before covering with the ganache layer

Meringue layer**

  1. In a large bowl combine the chilled chickpea liquid and cream of tartar, whisk until soft peaks form using an electric whisk
  2. With the whisk still running, gradually add in the powdered sugar in stages, being sure to fully whisk in the current amount before adding more (the mixture should not feel grainy at all). Once all your sugar has been added increase the whisk speed and continue to beat until stiff peaks have formed. (If using a handheld electric whisk this part of the process will take longer than making typical egg-based meringue)
  3. Once stiff peaks have been achieved, add in the vanilla extract and whisk to incorporate

To Finish

  1. With your vanilla cake layer fully cooled, spread or pipe the ganache onto the surface. Use a spatula or palette knife to smooth it out
  2. Spoon the aquafaba meringue over the ganache layer and spread to cover the surface. Use a fork or the back of a spoon to create ruffles/ peaks
  3. Gently torch the surface of the aquafaba meringue with a hand-torch or place until the broiler for a few minutes until browned
  4. Slice, serve and enjoy! This sheet cake is best enjoyed straight away

*I use gluten-free flour that incorporates xanthan gum. If yours doesn’t add in 1 ½ teaspoons xanthan gum with your dry ingredients. Regular all-purpose flour can also be substituted 1:1, without the addition of xanthan gum.

**If chickpea aquafaba in the meringue topping isn’t an option, the cake can be enjoyed with your favourite allergen-friendly whipped topping as an alternative

Dubai Butter Tarts

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Makes 12

Ingredients 

Pastry

  • 1 1/4 cups All purpose flour
  • 1/2 cup cocoa
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold and cubed
  • 6-7 Tablespoons ice-cold water (dependant on humidity)

Kataifi Filling

  • 2 1/2oz Kataifi pastry, cut to 1/2inch pieces (if not already)
  • 2 Tablespoons butter
  • 200g pistachio cream
  • 3 Tablespoons tahini
  • 1/2 teaspoon salt

Butter Tart Filling

  • 1 cup brown sugar, packed
  • 2 eggs
  • 1/4 cup butter, softened
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons light corn syrup
  • Pinch salt

Method

Pastry

  1. Whisk together the flour, cocoa, sugar and salt in a large bowl
  2. Add the chopped butter. Using a pastry blender, or two butter knives, cut in the butter until it resembles coarse crumbs (with a few pea-sized pieces)
  3. Add the water, one spoonful at a time, until the dough starts to come together in a single ball
  4. Gather dough into a ball and knead a couple of times to bring together. Flatten into a disc, wrap in cling wrap and chill for at least 30 minutes
  5. On a smooth surface lightly dusted with cocoa, roll pie dough to a ¼-inch thickness. Cut 12 rounds using a 4½-inch round cookie cutter, re-rolling scraps if needed. Gently press rounds into a 12-cup muffin pan. Refrigerate while you make the fillings

Kataifi filling

  1. In a large frying pan set over a medium heat, melt the butter 
  2. Add the kataifi pastry and stir to coat in butter 
  3. Continue to stir the pastry, moving it around the pan continuously, until deep golden brown
  4. Remove from the heat and transfer to a large bowl to cool
  5. When cooled completely, add the pistachio cream, tahini and salt
  6. Stir all the ingredients together to combine well
  7. Fill the bottom of each pastry tart cup with between 1 – 2 Tablespoons of kataifi filling, tamping it down loosely to 1/3 to 1/2 depth of each tart cup
  8. Return to fridge to chill while you prepare the butter tart filling

Butter Tart Filling

  1. Preheat your oven to 400°F
  2. Combine all the butter tart ingredients in a medium bowl and using electric whisk, beat until smooth and fully combined
  3. Using a jug or piping bag, pour the filling into each tart cup until just below the top
  4. Transfer to the heated oven and bake for 5 minutes at 400°F
  5. After 5 minutes, reduce heat to 375°F and continue to bake for 20 minutes until the filling turns slightly opaque and appears to dome
  6. Remove from oven and allow to cool in tin for 5 minutes then gently loosen and rotate in the tin using a knife or palette knife 
  7. Allow to cool fully in the tin, before removing
  8. Serve and enjoy  

Raspberry & Rose Focaccia

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Serves 18-20

Ingredients

For the jam filling

  • 1 cup fresh raspberries
  • 3 Tablespoons sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 4 teaspoons water

For the dough

  • 4 cups bread flour
  • 2 ¼ teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 3 Tablespoons sugar
  • 1/4 cup freeze dried raspberry powder
  • 2 cups warm tap water
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh raspberries
  • 3 Tablespoons water

To glaze and finish

  • 1 cup powdered sugar
  • 3 Tablespoons Heavy cream
  • 1 teaspoon rose water
  • 2 Tablespoons food-grade rose petals

Method

Jam Filling

  1. Combine everything but the cornstarch and water in a medium saucepan. Heat over a medium-high heat until boiling and the berries break down to a pulp
  2. Combine the cornstarch and water, add to the raspberry mixture and cook until the mixture has thickened. Remove from the heat and allow to cool

Dough

  1. Combine the flour, salt, yeast, sugar and freeze-dried raspberry powder in a large bowl. Stir well with to combine.
  2. Add approximately half of the water (no need to measure). Stir well to incorporate the water. The mixture will be shaggy and dry at this point. Add most of the remaining water (reserve 2-3 tablespoons) and stir again until the water is well incorporated. If the mixture seems dry add the rest of the water and stir to combine. You’re looking for a thick, shaggy, fluffy wet dough. If the dough still seems dry, add a bit more water, a tablespoon at a time until the thick, shaggy consistency (and no pockets of dry flour) is reached.
  3. Add 2 tablespoons of olive oil and stir until most of the olive oil is incorporated
  4. Cover the bowl with with plastic wrap and set aside to proof for 30 minutes
  5. After 30 minutes, remove the cover and, using either a large spatula or slightly wet hands, pick up one side of the dough, stretch it, and then fold it over onto the rest. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat the stretch and fold 4-5 more times, turning the bowl one-quarter each time
  6. Cover the bowl and let the dough rise for one hour. During the one-hour rise, use a piece of paper toweling and rub the 2 teaspoons butter over the interior of a 9×13-inch baking pan. Line the bottom of the pan with parchment paper then drizzle with 2 tablespoons extra virgin olive oil. Cover lightly with plastic wrap and set aside
  7. After the one-hour rise, repeat the stretching and folding described in step 2 above, then turn the dough into the prepared pan. Flip the dough over to coat with oil and flatten it out with your hands in the pan. It won’t cover the entire pan at this point but flatten it out as much as you can. Then cover the pan tightly with the plastic wrap. Set aside to rise again for one hour
  8. When the one-hour rise in the pan is completed, oil your fingers and poke them into the dough, dimpling and stretching it in the pan as you go. You’re trying to evenly fill the pan to the edge and into the corners
  9. Once you’ve completed the dimpling, set the pan aside to rest while you preheat the oven. With one rack in the center position, preheat the oven to 425˚F
  10. Once the oven reaches 425˚, stud the surface of the dough with the fresh raspberries, filling some of the dimples, then drizzle the dimpled dough with 1 tablespoon extra virgin olive oil, then 2 tablespoons of room temperature tap water
  11. Bake on the center rack in the oven for 15-20 minutes or until nicely browned
  12. Remove the focaccia with a metal spatula to a wire rack and allow to cool for 20 minutes. While the focaccia is cooling make the glaze

To glaze and finish

  1. Fit a piping bag with a Bizmarck tip and fil with the raspberry jam
  2. Using the tip, pierce and fill the focaccia at random locations with the jam, taking care to keep the filling within the loaf
  3. In a bowl combine the glaze ingredients, except the rose petals, and stir until fully smooth
  4. Drizzle over the warm focaccia loaf to your liking, then sprinkle with the rose petals
  5. Slice, serve and enjoy!

Cherry & Ginger Amaranth Oat Cookies

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Yields 30

Ingredients

  • 1 cup butter, cubed and softened
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon dark molasses
  • 1 Tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups whole rolled oats
  • 1 cup puffed amaranth grains
  • 1 cup dried sour cherries
  • ½ cup crystallised ginger, roughly chopped

Method

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth. Add both the sugars and beat on medium-high speed until creamed
  2. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine
  3. While the butter and sugars are creaming, Whisk the flour, ground cinnamon, ground ginger, baking soda, and salt together in a separate medium bowl. Set aside until needed
  4. Once the butter and sugars have been creamed, add the dry ingredients to the wet ingredients and mix on low until combined.
  5. Once fully combined, fold in the oats, dried cherries and crystalised ginger. Your dough should be quite thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats
  7. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place well apart on the baking sheets. Bake for 13-14 minutes or golden brown. The edges will appear slightly darker than the centre of the cookie
  8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Pumpkin Pie Milkshake

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Serves 1

Ingredients

  • 1 standard serving slice leftover pumpkin pie (homemade or store-bought)
  • 1 cup vanilla ice cream
  • 3/4 cup full-fat milk

Optional to finish

  • Whipped cream
  • Additional pie crust crumbs
  • Sprinkles

Method

  1. In a blender combine the pie slice, ice cream and milk
  2. Blend at high speed until just combined. I prefer a slightly smooth shake with some pieces of pie crust left for texture. If you prefer a smoother shake texture, blend together for a longer period of time
  3. Decant into a milkshake glass and top with whipped cream and, if using, additional pie crust crumbs and sprinkles
  4. Sip and enjoy!