I found some coconut oreos on my trip to Hong Kong (as well as some strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I’ve had this recipe idea for a Key Lime Pie with Coconut Oreo Crust in my head for ages but somehow haven’t got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.
These are the coconut delight oreos I purchased in Hong Kong. I think you can get these in other parts of Asia and probably the USA too, also check out Amazon as they do groceries.
In a food processor I whizzed up 180g of the coconut oreos with 20g dessicated coconut. If you can’t get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.
I melted 75g butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.
To make the lime filling I whisked together 3 egg yolks and the zest of 3 limes until the mixture
I then added a 397g can of condensed milk, and
whisked again for 5 minutes.
Finally in went the juice of 5 limes, and I whisked until thoroughly combined and nice and frothy.
I poured the lime filling into the chilled oreo crust.
I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.
For the decoration I whipped up a 250ml pot of double cream.
I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.
The pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I’m so pleased I combined these two delicious things.
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for golden oreos and they didn’t stick around for long!
I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.
I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.
I broke up the golden oreos. I used 18 of them.
I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.
I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.
I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.
I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!
I am entering these into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.
I mentioned in my last post, where I made a Chocolate Fudge Cake, that there are a lot of ‘classic’ bakes that somehow I have managed not to make over the years. I’m not sure how I have avoided such tasty treats, but I’ve decided that needs to change! Next on my list was this gorgeous lemon meringue pie. I also got a chance to make italian style meringue, which was another first for me. I turned once again to What to Bake & How to Bake It by Jane Hornby – which really is a superb baking book – for the lemon filling. The pastry is a recipe I have used for years and I’m not sure where it originated from. The meringue recipe was an internet find, but is a fairly standard recipe that seems to be repeated in quite a few places so again I’m not sure who deserves the credit!
I started with the pastry and rubbed 170g butter into 350g plain flour.
I added 2 eggs and brought the mixture together into a dough. I wrapped it in cling film and chilled it in the fridge for 30 minutes.
I took it out of the fridge and rolled it out onto some cling film. This stops it from sticking to the work surface and makes it easy to pick up.
I lined my tin, trimmed the edges and pricked the bottom all over with a fork.
I covered the pastry with foil, you can also use baking paper, and filled it with baking beans.
I baked the pastry on 200C (180C Fan)/400F/Gas Mark 6 for 20 minutes.
I removed the baking beans and foil, turned the oven down to 180C (160C Fan)/350F/Gas Mark 4 and baked the pastry again for another 15 minutes.
To make the lemon filling I started by whisking up 4 whole eggs and 4 egg yolks (reserving the whites for the meringue).
In a pan I melted 175g butter, 200g caster sugar and 250ml lemon juice.
Once the butter and sugar were melted I poured the mixture slowly into the eggs, whisking as I poured.
I poured the mixture back into the pan and heated it on a medium heat for 5 minutes until it thickened up.
I poured the lemon mixture into the pastry case.
I baked it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. I left it to cool completely.
To make the italian meringue topping I started with the sugar syrup. I put 225g caster sugar and 125ml water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush.
In a stand mixer I whisked up the 4 egg whites reserved earlier with 1/2 tsp cream of tartar until they reached soft peak stage. Then I poured the sugar syrup into a jug, and keeping the mixer on, I poured the sugar syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl.
I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.
I dolloped the meringue on top of the pie using a spoon and flicked it around to give it texture.
I then got out my kitchen blowtorch and browned the meringue all over.
The lemon filling and the meringue were both melt in the mouth delicious, they perfectly matched each other with the meringue’s sweetness and the zingy tartness of the lemon. The pastry was crisp and buttery, the ideal vehicle for transporting that delicious filling into your mouth.
I had some great comments about the pie from my colleagues, including ‘amazing’ and ‘awesome’. I was very pleased it went down so well, this is a classic bake for a reason!
And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as this is a great recipe that uses up all of the egg whites and yolks, leaving nothing to waste. I also used some lemon juice I had frozen in the freezer for the filling.
To make the pastry rub the butter into the plain flour
Add the eggs and bring the mixture together into a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
Roll the pastry out and line the tin with it, trim the edges and prick the bottom all over with a fork
Cover the pastry with foil and fill it with baking beans. Bake the pastry on 200C (180C Fan)/400F/Gas Mark 6 for 20 minutes
Remove the baking beans and foil, turn the oven down to 180C (160C Fan)/350F/Gas Mark 4 and bake the pastry again for another 15 minutes
To make the lemon filling whisk up the whole eggs and egg yolks
In a pan melt the butter, caster sugar and the lemon juice together
Once the butter and sugar are melted, pour the mixture slowly into the eggs, whisking as you pour
Pour the mixture back into the pan and heat it on a medium heat for 5 minutes until it thickens up, keep stirring it during this time
Pour the lemon mixture into the pastry case. Bake it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. Leave it to cool completely
To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready
In a stand mixer whisked up the egg whites with the cream of tartar until they reach soft peak stage. Pour the sugar syrup into a jug, and keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl
Keep the food mixer running until the bowl feels cool, then dollop the meringue on top of the pie using a spoon and flick it around to give it texture. Finally use a kitchen blowtorch to brown the meringue all over
Can you believe this is the first Chocolate Fudge Cake I’ve ever made? I’ve recently realised that there are quite a few ‘classic’ bakes that I haven’t made or featured on this blog and I would like to change that. I was also looking through my recipe books over the weekend and there were so many recipes that I’ve never made but I really want to try. So I’m going to make an effort to not only make more from my recipe books, but also to try some classic and well known bakes that I’ve never made before. This chocolate fudge cakes covers both angles as the recipe is from What to Bake & How to Bake It by Jane Hornby. I made this cake for my dad’s birthday as he is a big fan of chocolate and I knew it would go down well with the whole family.
First I greased and lined two 23″ sandwich tins.
I started by sifting 350g plain flour, 40g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp baking powder and 1/4 tsp salt into a bowl and mixing it together.
I then added 300g light brown soft sugar and mixed it in, trying to break up any lumps.
I melted 140g butter on a low heat then stirred 300ml milk, 150ml vegetable oil and 1 tsp vanilla extract into it.
I poured the wet ingredients into the dry and mixed it all together well.
I split it evenly between the two tins, I weighed the mixture for extra accuracy.
I baked on 180C(160C Fan)/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.
To make the chocolate fudge frosting I heated 400g of condensed milk with 150ml double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added 50g butter, 200g dark chocolate and 1 tsp vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.
I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the cake simple in keeping with my classic theme.
My dad was really happy with the cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It’s coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.
Here is my dad with his birthday cake looking very excited!
I managed to snap a quick picture of the cake sliced before it got eaten up!
Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
Add the light brown sugar and mix in, trying to break up any lumps
Melt 140g of the butter on a low heat then stir the milk, vegetable oil and 1 tsp of the vanilla extract into it
Pour the wet ingredients into the dry and mix it all together well
Split the mixture evenly between the two tins, bake on 180C(160C Fan)/350F/Gas Mark 4 for 30 minutes. Take them out, remove from the tin and leave to cool
To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add 50g of the butter, the dark chocolate and 1 tsp of the vanilla extract. Once they melt, stir the mixture and leave it to cool completely
Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting