Semolina Almond and Blood Orange Syrup Cakes

Semolina Almond and Blood Orange Syrup Cakes – Candy Coated Culinista

A chance to use blood oranges in my baking … yes please.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 18 min.
Difficulty level is: Easy

From: Modern baking

Ingredients
• 3 eggs
• ½ cup caster (superfine) sugar
• 1 cup natural Greek-style (thick) yoghurt
• ¼ cup light-flavoured extra virgin olive oil
• 1 tsp vanilla extract
• 1 tsp finely grated blood orange rind
• 1 cup fine semolina
• ¼ cup all-purpose flour, sifted
• 1 tsp baking powder, sifted
• 1/3 cup almond meal
• 2 blood oranges, thinly sliced
• 2 tbsp caster (superfine) sugar, extra
• Confectioners’ sugar, to serve
Blood orange syrup
• ½ cup blood orange juice
• ¼ cup water
• 1/3 cup caster (superfine) sugar

Assembly
1. Preheat oven to 350°F.
2. Grease 12 x ½ cup capacity muffin tin.
3. Using an electric mixer place eggs and caster sugar in bowl and whisk on high for 3-4 minutes or until pale and thick.
4. Add yoghurt, oil, vanilla, orange rind, semolina, flour, baking powder and almond meal and fold to combine.
5. Spoon mixture into tins and top each with an orange slice and sprinkle with extra sugar.
6. Bake for 15-18 minutes or until golden or a cake tester inserted comes out clean.
7. Allow cakes to cool slightly in tins before turning out onto wire racks to cool completely.
8. To make blood orange syrup, place juice, water and sugar in a small saucepan over high heat.
9. Bring to a boil and cook for 4-5 minutes or until reduced and syrupy.
10. Spoon the blood orange syrup over the cakes and dust with icing sugar to serve.

Please Enjoy

My thoughts
I am really enjoying cakes with semolina and almond flour. I adds a more sophisticated element to the cake and the vibrancy of the blood orange syrup made these cakes outstanding. Still a little too much sugar; but that seems to be a theme in this book. I made some mini cakes of varying sizes to test out the cake as I knew this was one I’d want to make again and again and the mini cakes turned out great.

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Winter’s Day Turmeric Smoothie

Winter’s Day Turmeric Smoothie – Candy Coated Culinista

Sunshine in a cup with oodles of health benefits.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 large banana
• Knob of turmeric
• 1 blood orange
• 1 large carrot, peeled
• 1 mango (optional)
• 6 ice cubes

Assembly
1. Add all ingredients together into a blend and blend.
2. Serve.

Tips
• Use turmeric powder if you can’t find turmeric roots

Please Enjoy

My thoughts
I love the colour and smell of this smoothie and I can totally handle turmeric now. It’s all about the dosage and now that I am using the right quantities and not purchasing turmeric cold pressed juices. I am a huge fan now and I notice all those health benefits associated with this root in this smoothie.

Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

Vineyard Cake (aka Cleopatra Cake)

Vineyard Cake (aka Cleopatra Cake) – Candy Coated Culinista

A gourmet cake that’s so light and unique it’s a absolute must try.

Yield/Serving: 12
Prep Time: 20 min
Cook Time: 60 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 4 cups all purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 2/3 cups granulated sugar
• ¾ cups unsalted butter, at room temperature, plus extra for greasing
• 1/3 cup extra virgin olive oil
• Finely grated zest of 2 lemons (2 tsp)
• Finely grated zest of 1 oranges (2 tsp)
• Scraped seeds of ½ vanilla pod
• 4 large eggs
• 1 ¾ cups Carte d’Or or Muscat de Beaumes de Venise wine, at room temperature
• 3 ½ oz seedless red grapes, washed and halved lengthwise
Sugar Crust Topping
• 5 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 3 ½ oz seedless red grapes, washed and halved lengthwise

Assembly
Cake

1. Preheat oven to 400°F and grease and lightly flour the angel food cake or chiffon cake pan, tapping away excess flour.
2. Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. Using an electric mixer with the paddle attachment add sugar, butter, olive oil, lemon zest, orange zest along with vanilla seeds and beat for minutes at medium-high speed until smooth and fluffy.
4. Add eggs one by one letting them incorporate before adding the next.
5. Turn down to low speed and add a third of the flour mixture followed by half the wine.
6. Repeat with the remaining flour and wine finishing with the final third of flour continuing to beat at a low speed.
7. Once combined pour into pan and scatter grapes on top.
8. Bake for 20 minutes.
Sugar Crust
1. While the cake is in the oven immediately start on the sugar crust.
2. Place butter and sugar into a small bowl and beat into a thick paste using a wooden spoon.
3. When cake has been in oven for 20 minutes, remove from oven and scatter sugar crust onto cake into small pieces. Then add grapes evenly on top and place back in oven.
4. Immediately lower oven temperature to 350°F and continue to bake for 40 minutes, or until skewer inserted comes out clean.
5. Remove from oven and set aside to cool for 30 minutes before removing from the pan.
6. Serve immediately or store in an airtight container.

Tips
• The cake must be made in an angel food cake or chiffon pan. The cake is so large this is the only pan that can ensure an even bake. A Bundt pan will not work as you want the sugar crust and grapes to remain on top when it is served.
• The cake will keep for 5 days in an air-tight container.
• To make this non-alcoholic add grape juice, like I did.
• I added my grapes to the sugar crust mixture. Either way works out well.

Please Enjoy

My thoughts
This cake is a total hit and I can’t gush about this enough. Now some wouldn’t think this is a great idea for a cake adding olive oil, grapes or wine; but this cake is sheer magnificence. I subbed out wine for a concord grape juice to make this a non-alcoholic version and it tasted just as wonderful. My taste tester loved it and tucked in upon receiving their slices; which was 10:45 in the morning I might add and my other guest enjoyed it with Sunday dinner. I had to purchase a new cake pan for this recipe as I have never made an angel food cake before. I didn’t think I could make this and then I got lucky and found a cake pan. I will be making this recipe again for sure and I may try a different fruit and juice combination.

Cranberry Orange Cake with Cream Cheese Frosting

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

I just love cranberries, so much so I purchase enough cranberries in the winter season to last me all year until the winter season comes by again. They will go in my daily smoothies and in cakes through of the year. I’m just drawn to these sweet & tart fruits and they get me every time. I found this recipe when I found Live for Cake on IG and since she is a fellow Canadian blogger I wanted to give this recipe a try.

Yield/Serving: 10, makes 4- 6” cakes
Prep Time: 1 hour
Cook Time: 25-30 minutes
Difficulty level is: Medium

From Liv for Cake blog

Ingredients
Cranberry Orange Cake

• 2 ½ cup all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, at room temperature
• 1 tbsp tangelo & clementine zest
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup coconut milk, room temperature
• ½ cup tangelo & clementine juice, fresh squeezed
• 1 cup fresh cranberries, coated in 1 tsp of flour
Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 tbsp tangelo zest
• 8 0z (150g) cream cheese, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla extract
Decorations
• Fresh cranberries
• Orange slices, if desired
• Thyme sprigs, if desired

Assembly
Cranberry Orange Cake

1. Preheat oven to 350°F.
2. Spray four 6” round pans with non-stick cooking spray and then place parchment paper at the bottom.
3. In a large bowl, sift together flour, baking powder and salt and set aside.
4. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
5. Add sugar and beat on medium-high until mixture is pale and fluffy, approx. 3 min.
6. Reduce speed to low and alternate flour mixture with orange juice & coconut milk mixture beginning and ending with flour; fully incorporating each addition.
7. Coat cranberries in flour and gently fold into batter.
8. Spread batter evenly into the four tins, smooth the tops and slam on the counter to release any air bubbles.
9. Bake for 25-30 minutes or until a cake tester inserted comes out mostly clean.
10. Place cakes on a wire rack to cool for ten minutes and then turn out to cool completely.
Cream Cheese Buttercream
1. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
2. Add cream cheese and beat until smooth and combined.
3. Slowly add confectioners’ sugar and vanilla extract; beat on medium-high for 5 minutes and then reduce to low speed and beat for 2 minutes.

Assembly
1. Place one layer of cake on a cake stand or serving plate.
2. Apply the crumb coat and let set in fridge for at least 30 minutes.
3. Frost the top and sides of the cake with the remaining frosting.
4. Using a large offset spatula make a pattern swirling on the sides and top.
5. Add a crown of cranberries. Add orange slices and thyme sprigs if desired.

Tips
• Swap coconut milk for dairy milk
• Use any type of citrus if desired. Use the same type of juice if you change citrus fruits.
• Use fresh or frozen cranberries. Fresh preferred though.
• Add orange slices when you are serving it immediately. If the cake is being given away like mine was. Wait until you are going to delivery it.

Please Enjoy

My thoughts
Now I have never been a fan of cheese and pastries. If I make a carrot cake you better believe there is not cream cheese frosting. A cheese Danish I turn my nose up at and borderline gag and cheesecake is barely tolerable for me. With all this I really wanted to try a cream cheese frosting and the only cream cheese frosting I consumed without making weird face was a citrus cream cheese frosting many years back. My only alterations to the original recipe was cutting back on the sugar and using two types or citrus zest and coconut milk. The result were fantastic and for once I decided to make myself a baby cake to keep for myself in the house for Super Bowl Sunday. I gave the 3 layer cake away and kept my single layer to serve after all those wings and sausage rolls, fries and veggies. Sounds like an odd time to serve this cake; but you know what no one-minded one bit. The texture was great and I think if I have a cream cheese citrus frosting, light on the cream cheese I may be able to enjoy this from time to time and the decorations turned out quite nice.

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

Citrus Cake

Citrus Cake – Candy Coated Culinista

A bright and fresh citrus cake with a tangy, zesty cream cheese frosting, decorated with candied citrus.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 20 – 30 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
Cake

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp lime zest
• ½ tsp orange zest
• 2 large eggs
• 1 ½ cake flour
• ½ tbsp. baking powder
• ½ tsp ground ginger
• ½ cup 2% milk
• ½ tsp vanilla extract
• ¼ almond extract
Candied Oranges and Limes
• ½ navel orange
• 1 lime
• ½ cup granulated sugar
• ½ cup water
• 1 tbsp fresh lemon juice
• Bay leaf (optional)
Citrus Frosting
• 1 package of cream cheese
• 1 tsp lime zest
• 1 tsp orange zest
• 455 grams of confectioners’ sugar
• 4 tbsp heavy whipping cream
• ½ tsp vanilla extract

Assembly
Cake

1. Preheat oven to 350°F.
2. Spray pans with non-stick spray.
3. Using a stand mixture using the paddle attachment beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Scraping the sides at needed.
4. Beat in the zest and add in the eggs one at a time until well incorporated.
5. Using a large bowl whisk together flour, baking powder, ginger.
6. Gradually add the flour to the butter mixture alternating flour, milk flour ensuring to end with flour.
7. Add in the extracts and divide batter in-between prepared pans. (smooth tops if necessary)
8. Bake until a cake tester inserted comes out clean, about 20 to 30 minutes.
9. Let cool in pans for 10 minutes and then remove from pans and let cool on a cooling rack.
10. Once cooled, using a serrated knife and cut each layer in half horizontally.
11. Spread frosting between layers and on top of the cake.
12. Garnish with candied limes and oranges and serve.
Candied Oranges & Lemons
1. Line a baking sheet with wax paper and set aside.
2. Cut oranges and limes into ¼” slices and remove seeds if necessary.
3. In a medium sized saucepan, heat sugar, water and lemon juice until dissolved.
4. Add slices and let simmer ensuring to keep slices in a single layer.
5. Cook for 14 to 16 minutes turning occasionally until slightly translucent.
6. Remove from pan and place on wax paper and let cool for a least an hour and hardened.
7. Cover and refrigerate for at least 2 hours and up to 2 days.
8. Sprinkle with extra sugar before decorating.
9. Reserve sugar mixture for another use is desired.
Citrus Frosting
1. Using a stand mixer with the paddle attachment, beat cream cheese and zest at medium speed until creamy, 3 to 4 minutes.
2. Gradually add confectioners’ sugar and beat in cream until frosting is spreadable consistency.
3. Beat in vanilla.

Tips
• I halved the recipe and it turned out great. This recipe can be batched down with ease.
• Use whatever citrus zest you want. I used lime instead of lemon.

Please Enjoy

My thoughts
I batched down this recipe and it also called for lemons; but I used limes instead. It was a heavy rainy day last week when I made it and my candied limes and oranges would just not firm up. I even tried putting it in the oven hoping to crystalize the citrus; but it didn’t work. I thought for a moment to bring out the hair dryer; but that’s just ridiculous; it was just a bad day to do sugar work and possibly make a whipped cream cheese frosting also. With this recipe and the lack of whipping cream I have no idea how this recipe would achieve fluffy whipped frosting with 4 tablespoons of whipping cream and a [package of cream cheese. I even added more whipping cream after to see and it still wouldn’t happen. The picture shows a whipped frosting and yet the instruction says spreadable which is quite perplexing to me. After I finished the cake I looked up some whipped cream cheese frosting recipes and it called for 1 cup plus of whipping cream; so I’m unsure how a whipped frosting can be made with the recipe given. The cake still looked great and I decided to make a rectangle shaped cake. The layers were perfect and I fell confident in my naked cake skills for the most part now, except for that “whipped” frosting. I actually took a third of the cake for once and I found the frosting sweet even for my palette. This was still a wonderful cake and I am loving the unconventional shaped cake. The other reviews were it was great and also a touch to sweet. Next time I will cut back the sugar even more as this is a good batch down recipe.

Citrus Cake – Candy Coated Culinista

Citrus Cake – Candy Coated Culinista

Portuguese Custard Tart Diaries: Nova Era Bakery

Nova Era Bakery - Candy Coated Culinista

Nova Era Bakery – Candy Coated Culinista

Location: 770 College Street, Toronto, Ontario, M6G 3R1 – (416) 516-1622; Hours: Everyday – 6am – 11:00pm

Walking through Little Portugal & Little Italy of course I’m going to run into many bakeries serving Portuguese Custard Tarts. This however is the exact tart that introduced me and made me love this Portuguese treat. I had my first Portuguese Custard Tart back in 2005… how do I remember this you ask well it was the first year I started working for a new company and the bake sale had tarts from here. I remember the sweet, chewiness off the tart shell and the creaminess of the custard like it was yesterday. From the moment my mouth touched there tarts I was hooked. These Portuguese Custard Tarts taste exactly as they did back in 2005 and I enjoyed them so so much. I also enjoyed an orange tart which was a sweet citrusy treat with coarse sugar bruleed on top.

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise – Candy Coated Culinista

For the first time since my childhood I went trip to a book fair and it was just like I remembered it. I went to the Toronto International Book Fair and visited many independent publishers and writers. I even came across Scholastics; publishers that I used to love as a child and still do today. There were authors and artist on hand having book signings and workshops and after a few hours at the fair I of course came home with a few more cookbooks and Robert Muncsh stories. One of the books that caught my eye was the lovely cover of Homemade Decadence.

Slightly Altered from Homemade Decadence – Joy The Baker

Maple-Honey Upside-down Apple Cake

Yield/Serving: 12” cake
Prep Time: 15 min.
Cook Time: 40 min.
Difficulty level is: Medium

Ingredients
Apples
• 4 golden delicious apples, cored and cut into ½” wedges
• ½ cup Canadian maple syrup
• ½ cup firmly packed golden brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
Cake
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup organic honey
• ½ cup packed golden brown sugar
• 1 golden delicious apples, peeled, cored and grated

Assembly
1. Preheat oven to 350°F.
2. Grease the cast-iron skillet with unsalted butter.
3. Fan the apples wedges in a circular fashion on the outside part of the skillet.
4. In a medium size saucepan over medium-high heat, combine maple syrup, sugar, cinnamon and nutmeg until butter melts and let simmer for 4 minutes.
5. Pour half of the syrup over the apples and set aside the remaining.
6. Using a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, sea salt.
7. In a medium size bowl combine the melted butter, eggs, honey, sugar and the grated apple.
8. Pour the wet mixture and whisk into the dry mixture until just combined.
9. Dollop mixture over top of the apples and smooth out.
10. Bake for 40 minutes or until a cake tester comes out clean.
11. Let cool for 5 minutes and then run a knife along the edges of the cake to loosed and then turn out onto a platter.
12. Drizzle with the remaining syrup and serve.

Tips
• The cake will keep for up to 3 days

Please Enjoy
Mango-Passion fruit Tequila Sunrise

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 1cup mango orange juice
• 1 oz tequila
• 2 tbsp grenadine
• 1 cup passion fruit juice
• 6 ice cubes
• 1 pint glass
• 1 drinking glass

Assembly
1. In a drinking glass mix together the mango orange juice and tequila and set aside.
2. In the pint glass pour the grenadine in and top with ice cubes.
3. Pour in the passion fruit juice.
4. Slowly pour in the mango tequila mixture.
5. Serve immediately.

My thoughts
Both Mr. C and myself found that the recipe lacked some flavour I also found it was a little dry and I would want more syrup. The tequila sunrise was lovely fruity, bright and punchy casual cocktail. I scaled back on the amount of alcohol to suit my liking and I loved the layers of colour. I will be making these again for sure.

Maple-Honey Upside Down Apple Cake - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake – Candy Coated Culinista

Halloween Fudge

Halloween Fudge - Candy Coated Culinista

Halloween Fudge – Candy Coated Culinista

Orange & black are the colours of Halloween and I need a Halloween themed treat. These chocolatey melt in your hand fudge is decadent and scream Halloween to me.

Yield/Serving: 24 -30 pieces, depending on how big the squares
Difficulty level is: Easy

Ingredients
• 2 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk, divided
• 8 oz. white candy melts
• 2 to 4 drops orange paste food colouring

Assembly
1. Line an 8” square pan with foil/wax paper and let over hang and set aside.
Bottom Brown Layer
2. Using a microwave-safe bowl, heat chocolate chips and 1 cup of milk on high for 30 seconds and stir.
3. Repeat for another 30 seconds until smooth.
4. Pour into the pan and chill for 10 minutes.
Top Orange Layer
5. In another microwave-safe bowl, melt candy melts with the remaining milk and stir until smooth.
6. Add in the extract and food colouring and spread over the chocolate layer.
7. Chill in the fridge for 1 hour until firm.
8. Remove the fudge using the foil.
9. Cut into squares and serve.

Tips
• If your orange chocolate layer is a little stiff add a tablespoon of 2% milk to loosen it up.

My thoughts
Mr. C’s co-workers enjoyed them and Mr. C. was munching on these at home for the next few days. If you need a quick last minute Halloween treat make these.

Please Enjoy

DIY Sweet Orange Coconut Oil Sugar Hand Scrub

DIY Sweet Orange Coconut Oil Sugar Hand Scrub - Candy Coated Culinista

DIY Sweet Orange Coconut Oil Sugar Hand Scrub – Candy Coated Culinista

Winter can be so treacherous on my hands, that as soon as fall turns into winter my hands get dry and re-applying hand lotion all day just isn’t an option.

Yield/Serving: 300 ml
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 cup granulated sugar
• ½ cup coconut oil
• 1 tbsp sweet orange essential oil
• Glass container

Assembly
1. Combine all ingredients until well mixed.
2. Pour into container.
3. Wait 24 hours and then massage onto hands, rinse and dry.

Tips
• Let the mixture marry for 24 hours. You can use it immediately, but you will definitely like it better waiting the 24 hours to let the scrub solidify a little.
• You can use any essential oils or the actual citrus zest, just keep in mind using the real fruit lessen the shelf life.
• Also if you choose to use lemon, which makes a great hand scrub, keep in mind that it will increase you skins sun sensitivity. So use a sunscreen as coconut oil has some natural sunscreen properties but probably not enough if you choose to use the lemon citrus scent.

Please Enjoy

My thoughts
My skin was moist and supple, which made my tired dry hands very appreciative.

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