Tres Leche Cake with Blood Orange and Stawberries


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We celebrated 30 years of marriage last month and to mark the occasion we went out to a wonderful restaurant in Brisbane called Aria.  It has been a long time since we had eaten at such a high class restaurant and what a wonderful evening it was (by the way this is not a paid review!).  When the dessert menu came out, I was in my usual quandary, trying to decide what sounded good. Really I found it very difficult to decide and ended up choosing something called a “Milk Cake”.  Oh my goodness! What an amazing dessert it was.

The cake is a light sponge like cake and a mixture of condensed and evaporated milk and cream are poured over the cake until it is completely saturated. Aria served the cake with strawberries and I have decided to serve it with strawberries andblood oranges as I’m lucky enough to receive a box of  Red Belly Blood Oranges every year.

You can crumble meringue over the cake and serve with ice-cream if you really want to be decadent.

When I researched the recipe I found one that sounded very similar on foodnetwork.com.  There are plenty of recipes on the internet for the Tres Leche Cake. Aria left off the cream icing and I thought it made the cake look more modern but it is up to you.

Here is a photo of the cake at Aria, the lighting was very difficult so please excuse the quality.

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Here is the recipe for you to try.

Ingredients

Ingredients
For the cake:
Vegetable oil
450 grams of self raising  flour, plus extra for pan
1 teaspoon baking powder
125gm ounces unsalted butter, room temperature
1 cup ounces sugar
5 whole  free range eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1  can evaporated milk
1  can sweetened condensed milk
1 cup of full cream

For the cake:
Preheat the oven to 170C degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.

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Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and cream and pour the glaze over the cake. Refrigerate the cake overnight.

You can read more here.

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For the glazed strawberries and blood oranges:

Just cut up your fruit into attractive pieces and then make a syrup from:

2 cups granulated sugar
1 cup water

When the syrup is thick brush the strawberries and blood oranges.

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Apple and Honey Roasted Macadamia Cake


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The wonderful thing about this recipe is that the basic mixture can be used with any fruit or nut combination you care to think of. You could even add chocolate chips or sultanas, just about anything will work once you have the mixture in the pan, you just decorate it with whatever you have handy.

My fruit bowl was looking a bit sad and really my choices were limited so I tossed in a few apples. Luckily I had purchased some macadamias and drizzled honey over and then roasted them, the day before. This made a great combination with the sliced apple.  Have you ever roasted your own macadamias? it is very easy just pop them on a tray with foil and then drizzle honey over them, as much or as little as you fancy. Then into a hot oven around 180C . Keep an eye on them because it is easy to burn nuts because of the high oil content. When they are golden bring them out and rest until cool

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Recipe

Ingredients

125g of unsalted butter at room temperature

1 cup of castor sugar

1 teaspoon of real vanilla extract.

1/2 cup of milk

2 free range eggs

11/2 cups of self raising flour

1 teaspoon of cinnamon

1 teaspoon of nutmeg

To this batter add two thinly sliced apples with the skin on and cored.

And as many honey roasted macadamias as you like.

(See instructions of how to roast in paragraph above)

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Method

Preheat the oven to 160C. Line a 22 cm round cake tin with baking paper and spray sides with a light oil.

Place butter, sugar and vanilla in a bowl and mix well with an electric mixer until pale and creamy. Then add the eggs and milk and beat well. Fold in the flour and spoon this mixture into the tin.

Top with apple and macadamias or any other combination you would like to try and bake for one hour or until golden and tested when you insert a skewer and it comes out clean.

Sprinkle with icing sugar and serve with cream or ice cream.

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Frittata and Fried Moroccan Cauliflower


 

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It might surprise you to know that in Australia we throw away around $10 Billion dollars worth of food! Most of this is fruit and vegetables that are rejected before reaching retail shelves due to the fact that they don’t look perfect. However family throw out around 1/5 of the food they buy too.  I would like to encourage everyone to think about trying to reduce these numbers.  One of the ways we can do this is by cooking more with the produce we buy. Simple dishes like soup, casseroles and frittatas don’t need eprfect vegetables to go into making them. They will still taste great with less than perfect produce.

With this colder, foggy weather we have been having and Frittata is a great choice for a healthy dinner, lunch of lunch box alternative.I have been trying to combat this by eating lots of vegetables so I don’t head to the cookie jar. In our home, vegetables have always been popular but then again we never serve just a bowl of boiled beans. Every time I prepare them differently. Sometimes in a tomato sauce like the Italians would , sometimes roasted in the oven with rosemary and lemon. This time I prepared the cauliflower in a fry pan and fried it up with Moroccan spices and pistachios. I posted a photo on my facebook page and there was a big response! Everyone wanted to eat it or cook it. So here is the recipe along with a simple Frittata which can be served for breakfast, lunch or dinner.

If you prefer you can buy a sachet of Tagine Spices from Herbies. This way you don’t have to use all the other herbs and spices.

Enjoy!

Recipe for Fried Moroccan Cauliflower

Ingredients

1 whole cauliflower cut into small florets.

1 leek

1 onion

1 garlic clove

1 cup of roasted pistachios

1 tablespoon of cumin

1 teaspoon tumeric

1 teaspoon of cinnamon

1 teaspoon salt

1 tablespoon of grated ginger

1 teaspoon of dried coriander

olive oil

Method

Place olive oil, garlic, onion, leek ginger and spices in a hot fry pan and cook until onion is translucent.

Then add all the other ingredients and fry until the cauliflower is cooked to your liking.

Serve as a side dish or just enjoy a big bowl for lunch.

Recipe for Frittata

Ingredients

3 medium potatoes

2 tablespoons of olive oil

1  onion, chopped

2 zucchini sliced

100g baby spinach

200g red grape tomatoes, halved

1/2 cup of chopped parsley

5 eggs

1/2 cup cream

1/2 cup shredded parmesan cheese

1/4 cup grated tasty cheese

Method

  1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add zucchini Cook, stirring, for 3 to 4 minutes or until onion is tender and zucchini cooked. Add spinach. Cook for 1 minute or until spinach is just wilted.
  3. Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
  4. Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle cheese on top.
  5. Bake for 30 to 35 mins

 

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