Mojito Cheesecake (No Bake)

Mojito Cheesecake (No Bake)

I absolutely love turning cocktails into desserts. Although I’m not a big drinker, I am a huge fan of cocktails and all the fabulous flavours you can create and enjoy in a pretty glass. Mojitos are one of the most well known cocktails, and they are made by mixing mint leaves, lime juice, white rum and soda water. I’ve infused the filling of this Mojito Cheesecake with lime juice, lime zest, fresh mint and mint extract to replicate that fresh and zesty mojito flavour! It’s perfect for summer and such an easy no bake dessert to make when it’s too warm to put the oven on!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar. Then I mixed in the mint and lime flavours.

 

I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

Mojito Cheesecake

To decorate, I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the lime slices, mint leaves, paper straws and lime zest on top.

Mojito Cheesecake

I took this Mojito Cheesecake to a family meal and everyone absolutely loved it! The fresh mint and zingy lime flavours are the perfect refresher after a meal, and even better on a warm day.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Life Diet Health and Apply To Face Blog.

5 from 5 votes
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Mojito Cheesecake

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 Limes juice and zest
  • 12 Fresh mint leaves finely chopped
  • 1/2 tsp Peppermint extract
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Lime zest & Lime slices
  • Fresh mint leaves
  • Paper straws optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Whisk in the lime zest, the lime juice, the peppermint extract and chopped mint leaves

  5. Add the double cream and whisk until it is very thick and holds it's shape

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake 

  9. Add the lime slices, mint leaves and paper straws around the edge, then sprinkle some lime zest in the centre

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Mojito Cheesecake

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Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I’d heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week; I made these vegan mini key lime pies and I was so pleased with the results! As the traditional key lime pie comes from America, I used pecans in the base because they make me think of American desserts. I added spinach and avocado to the filling to give it a green hue. I really wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

Jump straight to the recipe!

To make the base I used my nutribullet to whizz up the almonds, pecans and dates.

I melted the coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. Then I put them in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up the soaked cashews, avocado, maple syrup, lime juice, melted coconut oil and spinach. It was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

vegan mini key lime pies

My nutribullet came in handy again to whizz up the thick layer from two tins of coconut milk that had been in the fridge overnight, along with vanilla extract and maple syrup. I piped it onto the vegan mini key lime pies in rosettes and sprinkled some lime zest in the middle.

These vegan mini key lime pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

  

I’m linking these mini pies up with Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

5 from 1 vote
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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

For the base

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 90 g Coconut Oil melted

For the filling

  • 70 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 6 tbsp Maple Syrup
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach

For decoration

  • 2 tins tins of Coconut milk stored in the fridge overnight
  • 2 tsp Vanilla extract
  • 4 tbsp Maple Syrup
  • Lime zest

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set

  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, maple syrup, the juice of the limes, the melted coconut oil and the spinach until perfectly smooth and creamy

  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle

  6. Store in the fridge until serving, they will last for up to 3 days

You can find more of my Vegan recipes by clicking here!

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Key Lime Pie with Coconut Oreo Crust

Key Lime Pie with Coconut Oreo Crust

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.

Jump straight to the recipe!

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 the coconut oreos with 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 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 egg yolks and lime zest until the mixture
thickened.

I then added condensed milk, and whisked again for 5 minutes.

Finally in went lime juice, 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 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 Key Lime 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’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations and to Cook Blog Share hosted by Hijacked By Twins.


Key Lime Pie with Coconut Oreo Crust

Servings 8

Ingredients

For the base

  • 180 g Coconut Oreos
  • 20 g Desiccated coconut
  • 75 g Butter

For the filling

  • 3 Egg yolks
  • 5 Limes
  • 397 g Condensed milk

For decoration

  • 250 ml Double cream

Instructions

  1. In a food processor whizz up the coconut oreos with the dessicated coconut
  2. Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
  3. To make the lime filling whisk together the egg yolks and the zest of the limes until the mixture thickens

  4. Then add the can of condensed milk, and whisk again for 5 minutes
  5. Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
  6. Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
  7. Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
  8. Store leftovers in the fridge

You can find more of my Pie recipes by clicking here!

Raspberry & Lime Charlotte Russe: GBBO Week #7

Raspberry & Lime Charlotte Russe: GBBO Week #7
My week 7 review and bake is a bit late as I’ve been in Hong Kong for the past 2 weeks (more on my trip coming soon!) This week The Great British Bake Off changed up the theme again with a Victorian episode. They do love their history so I think this was a nice choice. The first challenge for the contestants was to make a raised game pie using hot water crust pastry. In the Victorian era, game pies were status symbols for the middle class. Mary expected to see an ornate pie with intricate decorations, and Paul wanted thin pastry all around.

Jump straight to the Charlotte Russe recipe!

Mat had a traditional pie tin from his friend’s mum which dated back to 1850, his pie was filled with venison and pigeon. The judges loved the look of the pie and thought the meat was tender. Baker Paul used wild boar in his pie, but the judges thought it wasn’t decorated well. To be honest I thought they were overly harsh on Baker Paul about the decoration element. Tamal did a middle eastern spice mix with rabbit, lamb and venison. The judges absolutely loved it and he even got a handshake from Paul! Nadiya went for an untraditional Chinese 5 spice mix with pheasant and duck. Paul loved the decoration on top, but both he and Mary thought the spices over powered the game.

Flora really emphasised her middle class background as she told us how she made a pheasant pie in school and won a competition with it. She went for lucky pheasant again along with pigeon and rabbit, but she had problems cooking the pie as she over filled it. Although it had caught a little, the judges liked both the pastry and filling. Ian revealed his roadkill eating passion, and his pie was filled with venison, partridge and guinea fowl. He also made a meat jelly to accompany it. Mary did not think his pie was decorated enough on the outside, but she loved the appearance of the layers of meat inside. He did well for flavours too.

This week’s technical challenge was a Tennis Cake. This is a rich fruit cake decorated with a royal icing tennis court. Mary noted that it was very important that the cake was baked as soon as possible to it had time to cool down. Paul noted that there were a lot of elements of the decoration that could easily go wrong!

They had to make all of the different types of icing – marzipan, royal icing and sugarpaste from scratch. Mat struggled with his sugarpaste and ended up with radioactive looking goop, he also baked his tennis court and net so they turned brown. Meanwhile, Nadiya couldn’t remember what a tennis court looked like, but she was the only one to have an upright tennis net! Nadiya won the challenge with Paul 2nd, Tamal 3rd, Flora 4th and Ian 5th. Mat came last.

This week’s showstopper challenge was a Charlotte Russe, which is a mousse called bavarois and a jelly layer surrounded by ladyfingers. A structural nightmare to say the least! Mary said the most difficult element was getting the bavarois and jelly to set in time. I do mention this a lot, but I really think they should give them extra time for things to set as it really isn’t under anyone’s full control. Everyone was making the ladyfingers from scratch of course, and everyone except Tamal were using the ladyfinger sponge mix for the base of the dessert. Tamal used jelly as his base which really impressed the judges. He also decorated the ladyfingers with a chocolate swirl pattern.

Ian and Paul certainly had the most elaborate and impressive decorations. Ian made a 3D crown which was just fantastic! Mary thought it looked spectacular and Paul said it was purely magical. And Paul carved fruit into swans, but unfortunately his jelly was not set. Nadiya mixed italian meringue into her bavarois which was a recipe she learnt in school. The judges absolutely loved it as it was so light and creamy.

Mat made a simply flavoured strawberry Charlotte Russe, but he had problems with the ladyfingers breaking and the jelly wasn’t set. Flora flavoured her Russe with pomegranate, champagne, raspberry and white chocolate. Paul really didn’t like the addition of pomegranate at all, but they liked the other flavours and the defined layers of the Russe.

Mat left us this week after coming last in the technical and delivering a disappointing Charlotte Russe. I was so sad to see him go! He’s really funny and a brilliant baker of course. I think we’ll definitely see more of him in the future. Tamal won star baker, and I was really pleased for him as I think he’s deserved it in the past and I was glad he finally got it! Next week it’s all about patisserie.

Jump straight to the recipe!

I decided to make the Charlotte Russe this week as the tennis cake looked incredibly fiddly and as we are a vegetarian household a game pie was not suitable. The Charlotte Russe is very similar to the Charlotte Royale which featured on the Bake Off in 2013. So I was a bit disappointed not be using any new techniques, but on the other hand I was really excited to make bavarois again as it’s so delicious!

I prepared the tin by using a long piece of baking paper and folding it in half, then using it as a collar inside the cake tin. I secured it with a paper clip.

Lining the tin was the most fiddly part. I used shop bought lady fingers as they would be more sturdy. I started by covering the bottom and slowly building the side as I filled the bottom. This made sure the ladyfingers along the side were wedged in as I went – otherwise they just fell over. I dipped each ladyfinger for a couple of second in a mixture of sugar syrup (I used Fruiss Pure Cane Sugar Syrup) and Chambord – which is a black raspberry liquor. I really wedged it all in and filled in all of the gaps with cut up bits of ladyfingers, I was determined not to have any leakages!

To make the lime bavarois I put whole milk, granulated sugar, salt, vanilla pod seeds and the lime zest into a pan. I heated it up to a simmer and until all of the sugar dissolved.

In a separate bowl I mixed up the egg yolks. I poured the milk into the egg yolks slowly, stirring constantly. I poured the mixture back into the pan and heated it for about 5 minutes until it thickened up. I poured it through a sieve to remove the zest, then added pre-soaked leaves of gelatin and lime juice. I stirred it until all the gelatin was dissolved, then popped it in the fridge for 30 minutes to cool.

Once the custard was cool I whipped up double cream with my Kenwood kMix Hand Mixer and mixed it into the custard.

I poured it into the ladyfinger case and put it in the fridge to set. I left it in there overnight, but it set within about 2 hours.

The next day I made some jelly using half a pack of Hartleys raspberry jelly. I added Chambord to the mixture. I poured it on top, but I did have some problems with leakage. I decided not to fill it too much as it was leaking.

For the decoration I whipped up some cream, and I piped it using a star nozzle around the inside edge of the Russe, and around the outside at the bottom (this handily hid the leakage evidence!)

I added raspberries and lime zest on top and the Charlotte Russe was done! I was really pleased with the final apperance and look of it. I thought it looked really pretty! I haven’t cut into it yet, but I tasted some of the bavarois while I was making it and it was so creamy and delicious. I can’t wait to have a slice!

I took it into work and entered it into the ‘other bakes’ category of our Bake Off in aid of Macmillan Cancer Support and came first in the category! I was so pleased and I got some great compliments.

What did you think of this episode of The Great British Bake Off? Will you make any of the bakes? Let me know in the comments!

Recipe adapted from Chowhound.



Raspberry & Lime Charlotte Russe

Ingredients

For the sponge layer

  • 2 packs of Ladyfingers
  • 100 ml Sugar syrup
  • 100 ml Chambord

For the bavarois

  • 750 ml Whole milk
  • 250 g Granulated sugar
  • 3 Limes
  • 1/2 tsp Salt
  • 1 Vanilla pod
  • 10 Egg yolks
  • 8 Gelatine leaves pre-soaked
  • 460 ml Double cream

For the jelly

  • Half a pack of Raspberry jelly
  • 2 tsp Chambord

For decoration

  • 8-10 Fresh raspberries
  • 300 ml Double cream

Instructions

  1. Prepare the tin by folding a long piece of baking paper in half, then placing it inside the cake tin as a collar. Secure it with a paper clip
  2. Line the tin with the lady fingers. As you do so, dip one side of each ladyfinger for a couple of seconds in the sugar syrup and Chambord mixed together. Start by covering the bottom of the tin, then slowly build the sides. Fill in any gaps with cut up bits of ladyfingers
  3. Make the lime bavarois by putting the whole milk, granulated sugar, salt, the seeds from the vanilla pod and the lime zest into a pan. Heat it up to a simmer and until all of the sugar dissolves
  4. In a bowl mix up the egg yolks. Pour the milk mixture into the egg yolks slowly, stirring constantly. Then pour the mixture back into the pan and heat it for about 5 minutes until it thickens up. Pour through a sieve to remove the zest, then add the gelatine and the lime juice. Stir it until all the gelatine is dissolved, then pop it in the fridge for 30 minutes to cool
  5. Once the custard is cool, whip up the double cream and mix it into the custard

  6. Pour it into the ladyfinger case and put it in the fridge to set. It should set in approximately 2 hours
  7. Make the jelly following the packet instructions, and add the Chambord to the mixture. Pour it on top of the set custard

  8. For the decoration whip up the double cream. Pipe it using a star nozzle around the inside edge of the Russe, and around the outside at the bottom

  9. Add raspberries and lime zest to decorate

You can find more of my Dessert recipes by clicking here!

Mango & Lime Muffins

Mango & Lime Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and I thought lime was a fabulous tropical flavour to pair with the mango, so these Mango & Lime Muffins were created!

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar, butter and the lime zest. Keep the remaining half for garnishing.

I added eggs and vanilla extract and whisked in.

Then I folded in self raising flour. And finally added the Urban Fruit dried mango, I cut any
larger pieces in half.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted white chocolate and drizzled it over the muffins. Then I garnished with the leftover half of lime zest.

The Mango & Lime Muffins were really fresh and delicious. I loved the lime flavour, and the mango gave them a nice texture. It didn’t have a strong mango flavour, it was quite mild but tasty all the same! They certainly got eaten up fast.

Check out my blog post on the Double Chocolate & Strawberry Muffins I made with the strawberry Urban Fruit!

Mango & Lime Muffins

Ingredients

For the muffins

  • 175 g Caster sugar
  • 175 g Butter
  • 2.5 Limes zest only
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 105 g Dried mango
  • 175 g Self raising flour

For decoration

  • 60 g White chocolate
  • 0.5 Limes zest only

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cream together the caster sugar, butter and the zest of 2 and a half of the limes
  3. Add the eggs and vanilla extract and whisk in
  4. Fold in the self raising flour. Cut any larger pieces of the mango in half and add them to the mixture
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the white chocolate and drizzle it over the muffins. Then garnish with the leftover half of lime zest

You can find more of my Muffin recipes by clicking here!

Things To Do With… Zested Lemons, Limes & Oranges

Things To Do With… Zested Lemons, Limes & Oranges

I often find myself with leftover lemons, limes and oranges after zesting them for a recipe and I never know what to do with them. It always seems like recipes call for zest only, or more zest than juice, so I imagine this is a common problem for bakers! In order to resolve this problem and avoid food waste guilt I’ve had a scout around and collected together some recipes that use only the juice of citrus fruits. It took me a while to find recipes that don’t need zest at all, but I’ve found a good selection.

Lemons
Lemon Vinaigrette Lemon Sugar Cookies Lemon Bars
Uses 2 tbsp Lemon Juice Uses the Juice of 1 Lemon Uses 85ml Lemon juice
Lemon Curd Lemon Cream Pie Lemon Meringue Pie
Uses 125ml Lemon Juice Uses 210ml Lemon Juice Uses 250ml Lemon Juice
Limes
Key Lime Cheesecake Pina Colada Fruit Jellies Banana Mango Muffins with Lime Glaze
Uses 175ml Lime Juice (about 3 Limes) Uses 3 tsp Lime Juice Uses 1/2 a Lime Juice plus 1 tsp
Chocolate Covered Lime Cheesecake Bites Coconut Lime Cheesecake Bars
Uses 60ml Lime Juice Uses 4 tbsp Lime Juice

 

Oranges

 

Blueberry Orange Juice Bread Apple Crepes with Orange Sauce Peach Romanoff
Uses 175ml Orange Juice Uses 175ml Orange Juice (plus 2 1/2 tsp Lemon Juice!) Uses 6 tbsp Orange Juice
Sicilian Orange Almond Cake Baked Cinnamon Bananas with Orange Juice
Uses 75ml Orange Juice Uses 40ml Orange Juice

Let me know in the comments if you make any of these recipes and how they turn out!

Hints & Tips

There is approx 30ml juice in a Lemon
There is approx 30ml juice in a Lime
There is approx 80ml juice in an Orange

Other ideas for leftover citrus fruits…

– Squeeze some lemon over chicken before roasting
– Squeeze lime over fish and prawns
– Pop a wedge or slice into your drink, or get cocktail making!
– Mix any citrus juice with enough icing sugar to make a runny icing, then drizzle over a cake
– You can freeze the juice in ice cube trays for easy portion control, and add to drinks and cocktails in the future

Main Image Source

Lime & Ginger Angel Food Cake

Lime & Ginger Angel Food Cake
Happy New Year everyone! I have had a wonderful Christmas break and I hope you have too. This Lime & Ginger Angel Food Cake is my first bit of baking for a couple of weeks now. That may not sound long, but for me it is! I know this time of year is when everyone starts to focus on healthy eating, and Angel Food Cake is a great option as it contains no butter so is low in fat. I also left the cake ‘naked’! So no buttery icing to worry about. Although I always try to eat well and have plenty of fruit and vegetables, I do think that indulgences are important. As long as it’s one slice of cake once a week, and not an entire cake every day, there’s no harm in my opinion!

Jump straight to the recipe!

The base of this recipe is an Ina Garten one that I use for all my Angel Food Cakes (I’ve made a Lemon one and Chocolate one before). I started by sifting together plain flour and ground ginger, I sifted it 4 times to get plenty of air in it. I then added caster sugar to the bowl and stirred in.

In my food mixer I whisked up egg whites, along with salt and cream of tartar. Once soft peaks formed, I slowly added caster sugar whilst continuing to mix. If you need some ideas to use up your egg yolks, check out my post on Things To Do With Egg Yolks.

Once the mixture was glossy I added lime zest and vanilla extract and whisked in.

I gently folded the flour and sugar mixture into the egg whites. Ina’s tip for folding works for me every time. Cut the mixture down the middle with a spatula and pull it round the edge of the bowl, keep doing this and turn the bowl as you fold. You need to be very gentle so you don’t lose any air.

I poured the mixture into my pan and put it in the oven for 35 – 40 minutes. If you are using an Angel Food Cake tin (as pictured above), you do not need to grease the pan. If you are using a non-stick bundt tin, you must grease and flour it.

When the cake came out of the oven, I tipped it upside down to cool. Although the tin has little ‘legs’ to assist with this, I always put it on a cooling rack as well.

When it was fully cool I ran a palette knife around the edge and middle of the tin and the cake came out easily enough.

I decided to keep the cake ‘naked’ and dusted it lightly with icing sugar and garnished with some lime zest and chopped crystallised ginger. Angel Food Cake is so light and spongey, I love the texture of it and really enjoy eating it. I was pleased that the lime flavour came through so well, although the ginger wasn’t very strong. I think I’ll add another teaspoon next time.

It’s perfect paired with creme fraiche and some fresh berries!


 

Lime & Ginger Angel Food Cake

Ingredients

  • 170 g Plain flour
  • 3 tsp Ground ginger
  • 400 g Caster sugar
  • 10 Egg whites large
  • 3/4 tsp Salt
  • 1 1/2 tsp Cream of tartar
  • 3 Limes
  • 1/2 tsp Vanilla extract
  • Crystallised ginger chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Sift together the plain flour and ground ginger, sift it 4 times to get plenty of air in it. Then add 100g of the caster sugar and stir in
  3. In a food mixer whisk up the egg whites, salt and cream of tartar. Once soft peaks form, slowly add 300g of the caster sugar whilst continuing to mix
  4. Once the mixture is glossy add the zest of the limes and the vanilla extract and whisk in
  5. Gently fold the flour and sugar mixture into the egg whites
  6. Pour the mixture into an Angel Food Cake tin and put it in the oven for 35 - 40 minutes

  7. When the cake comes out of the oven, tip the tin upside down to cool
  8. When it is fully cool run a palette knife around the edge and middle of the tin to help the cake come out
  9. Dust it lightly with icing sugar and garnished with some lime zest and chopped crystallised ginger

You can find more of my Cake recipes by clicking here!

Chocolate & Lime Swiss Roll: GBBO Season Five Begins!

Chocolate & Lime Swiss Roll: GBBO Season Five Begins!
The Great British Bake Off returned to our screens this week with a new slot on BBC One and a new tent location at Welford Park in Berkshire. This year we are back to the standard 12 bakers (there were 13 last year), and their first challenge was to make a Swiss Roll. Fairly simple you might think, but the bakers went all out to impress with patterned sponges, unusual flavours and decorations.

Jump straight to the Chocolate & Lime Swiss Roll recipe!

There was a great variety of characters and styles this year. Diana, who has been baking for 60 years made a traditional Lemon Curd Swiss Roll. Chetna used her Indian influences to make a Cardamom, Pistachio & Coffee Swiss Roll. Youngest baker Martha, who is 17 years old, made a Tirimasu Swiss Roll.

Most of the bakers did very well and there was some amazing creativity including floral patterned sponge, a homemade Swiss Roll presentation plate, and Chetna’s beautiful chocolate decorations, pictured above.

Nancy and Richard did very well and got great feedback from Paul and Mary. Kate was praised for having the best swirl of the day, but her sponge was dry. Unfortunately some mistakes were made including Iain’s ‘Swiss Fold’ and Enwezor’s under baked sponge.

The first technical challenge of the season was Mary Berry’s Cherry Cake. The cherries had to be suspended throughout the cake, and not sink to the bottom. Again I thought this sounded fairly simple, but as always with GBBO, the bakers over think every detail and of course have half a recipe to work with!

There were a few mistakes including runny icing, dry sponge, burnt almonds, sunken cherry and disappearing cherries! Nancy won the challenge, with Martha and Chetna in second and third place. The bottom three were Norman, Richard and Jordan – who all did very well with their Swiss Rolls so it was all topsy turvy!

The final showstopper challenge was to make 36 miniature British cakes. Chetna and Kate both made mini tired Victoria sponge cakes. Luis and Jordan both made genoise sponges, and both flavoured them with lemon. Lemon was a very popular flavour for this challenge as Iain and Martha used it too, with different levels of success. Martha got a fantastic result from Paul Hollywood, however Iain’s cakes were too big and unevenly baked.

Nancy’s Jaffa Orange cakes were perfectly uniform and looked very professional. I thought Norman’s Almond & Rapsberry cakes looked extremely British, and very attractive. I loved when he asked the judges what they thought of the jam! Richard and Enwezor both used coffee and walnut as their flavours, which are a favourite of Mary’s and they received good feedback from her.

Claire was the first baker to leave the series. She did not perform well in all three rounds, and I didn’t warm to her at all so I was satisfied with the result. Nancy won this week’s star baker and it was easy to see why, she exudes perfection and copes well with things going wrong. I think she is going to do very well in the coming weeks!

After seeing all the patterned Swiss Rolls I just had to try it out for myself and I chose to make a Chocolate & Lime Swiss Roll. I’ve made a simple Swiss Roll before filled with jam, and also a Buche De Noel (Yule Log) so the method was not new to me, but I got quite nervous about the filling and getting the stripes neat!

I started with the mixture for the pattern. Separate one egg and weigh the white of it. Mine weighed 43g. So I mixed together 43g icing sugar and 43g butter. I then added the egg white to the mixture and combined well. I added 43g plain flour and mixed well. Finally I put some green food colouring in, until it was the shade I wanted. I used Sugarflair Mint Green and also a little bit of Sugarflair Melon.

I put the mixture into a piping bag and snipped the end of the bag off with some scissors. Onto a lined baking tray I piped diagonal lines. Of course you can do any pattern you like, but this is what I chose. Then I put the tray into the freezer for one hour.

When the hour was nearly up, I started on the main sponge. I separated eggs. Into the bowl of whites I added caster sugar and cream of tartar and used my mixer to create stiff peaks.

Into the bowl of eggs I put caster sugar and whisked together.

I folded the egg white mixture into the egg yolk mixture in three lots.

Then I melted butter and measured out plain flour and cocoa powder. I added the butter and flour/cocoa powder to the egg mixture in two batches, folding in gently between each batch. I took the frozen pattern tray out of the freezer and poured the mixture over it, giving the tray a couple of bangs on the work surface to make sure there were no gaps.

It baked for approx 7 – 8 minutes. When it was done, I immediately flipped it out onto some baking paper and peeled off the paper on the top to reveal the pattern!

I flipped it back over again and rolled it up, taking the baking paper with it. I then left it to cool completely.

To make the cream cheese filling I mixed together butter, cream cheese, lime juice, the zest of one lime and icing sugar. Admittedly, this is not the best filling for a Swiss roll as it is quite runny, but damn does it taste good!

I unrolled the sponge, spread the filling over it, then re-rolled it. And it was ready to eat!

I took my Chocolate & Lime Swiss Roll into work and everyone was very impressed with the stripey pattern! It got eaten up extremely quickly too, one of my fastest disappearing bakes by far! Despite my reservations about the runny filling, the flavour of it made it completely worthwhile and the Chocolate & Lime Swiss Roll retained it’s shape and structure throughout.

I also made a red zig zag striped which I filled with my raspberry jam and some fresh cream. The recipe is the same, I just used red food colouring instead of green for the first mix, then omitted the cocoa powder and replaced it with plain flour for the sponge. Next week on The Great British Bake Off – Biscuits!

Lucy from Supergolden Bakes is also baking along to GBBO and is collecting bake along links from other bloggers, head over to her blog to check out the collection!


Chocolate Swiss Roll with Lime Cream Cheese Filling

Ingredients

For the pattern

  • 1 Egg large
  • 43 g approx Icing Sugar
  • 43 g approx Butter
  • 43 g approx Plain flour
  • Green food colouring

For the sponge

  • 4 Eggs large
  • 110 g Caster Sugar
  • 1 tsp Cream of Tartar
  • 60 g Butter
  • 75 g Plain flour
  • 25 g Cocoa powder

For the filling

  • 20 g Butter
  • 100 g Cream cheese
  • Zest and Juice of 1 Lime
  • 300 g Icing Sugar

Instructions

  1. Start with the mixture for the pattern
  2. Separate one egg and weigh the white of it
  3. Mix together the same weight of icing sugar and butter.
  4. Add the egg white to the mixture and combine well
  5. Then add the same weight of plain flour and mix well
  6. Add green food colouring until it reaches the shade you want
  7. Put the mixture into a piping bag and snip the end of the bag off with some scissors
  8. Onto a lined baking tray, pipe diagonal lines, or a pattern of your choice
  9. Put the tray into the freezer for one hour
  10. To make the chocolate sponge start by separating 4 eggs
  11. Into the egg whites, add the caster sugar and cream of tartar and mix with a food mixer or electric hand whisk to create stiff peaks
  12. Into the egg yolks, add the other half of caster sugar and whisk together
  13. Fold the egg white mixture into the egg yolk mixture in three lots
  14. Melt the butter and add it to the egg mixture along with the plain flour and cocoa powder in two batches, folding in gently between each batch
  15. Take the frozen 'pattern' tray out of the freezer and pour the mixture over it, give the tray a couple of bangs on the work surface to make sure there are no gaps.
  16. Bake on 180C/160C Fan/350F/Gas Mark 5 for approx 7 - 8 minutes. When it is done, immediately flip it out onto some baking paper and peel off the paper on the top to reveal the pattern
  17. Flipped it back over again onto some fresh baking paper and roll it up, taking the baking paper with it. Leave it to cool completely
  18. To make the cream cheese filling mix together butter, cream cheese, lime juice and lime zest, and icing sugar
  19. Unroll the sponge, spread the filling over it, then re-roll it

Recipe slightly adapted from HowToCookThat.

You can find more of my Swiss Roll recipes by clicking here!

Petit Fours: GBBO Week #3

Week 3 on The Great British Bake Off was dessert week, or ‘stressed’ week! The first challenge was to make a trifle, and in typical style, Mary and Paul had a lot more in mind than some instant jelly and custard with a bit of whipped cream whacked on top. They specified a need for defined layers in the trifle, flavours that were compatible and to add texture, such as biscuits, on top.

This challenge was not just about baking, it was also about time management and multi tasking. The bakers made sponges like ladyfingers, swiss rolls and ginger cake for the bases. Jams, jellys and curds all from scratch for the filling. Creme anglaise, aka custard, by the ton. And some exicting topping’s such as macarons (Ali), ginger biscuits (Beca) and Amaretti biscuits and honeycomb (Kimberley). It was a lot to deal with in just 3 hours!

 

Ruby, Kimberley and Christine all did well with praise for good flavours and layer definition. A few bakers trifles looked good, but a ‘slack’ custard or oversoaking of the sponge letting them down. The biggest disaster was Deborah’s accidental pilfering of Howard’s custard! It was such an awful situation, poor Deborah obviously felt terrible about it. The judges took the mistake in their stride and judged the trifles and custards seperately so all was fair.

 

The technical challenge this week was Île Flottante (Floating Islands). Which are light and fluffy poached meringues in a sea of creme anglaise, topped with spun sugar. Wow this was a tall order! I had never heard of them before watching this episode, and frankly they didn’t look that appetising to me. Even Mary admitted it was a difficult technical bake and expected the bakers to struggle with cooking the meringues – probably because pan size, temperature and cooking duration had all been omitted from the recipe!!
Only a couple of bakers did well on all counts here. Those that were good at custard from the trifle, did well again. Glenn won the challenge, he had made them before which is always a lucky advantage with technical bakes. Rob came in second, and Ruby third. Mark and Beca took the last two spots, with Deborah in at ninth.

 

 

For the showstopper the judges requested 24 petit fours, 12 to be sponge based and 12 to be biscuit based. I was really impressed with the baker’s creativity and flavour combination in this challenge. Petit Fours are small dainty french desserts, usually served at the end of a meal. I love these tiny cute creations! Hence lots of photos…!
Beca, Ruby, Rob, Christine and Frances all shone on this challenge. I loved the tiny macarons Beca made for the top of her Limoncello & Blueberry Bursts! Rob didn’t get much screen time in this episode, but Mary labelled his petit fours as ‘remarkabley professional’. Frances did it again with perfect theming, styling and baking for her Nutcracker petit fours. There were a few disasters, poor Deborah’s cakes stuck in her mould which affected the apperance, Mark didn’t rest his macarons for long enough resulting in an ugly finish, and Ali’s petit fours were bland and too simple according to Paul and Mary.

 

Leaving us this week was Deborah and Mark. I think it was Mark’s time to go without a doubt, and I was surprised he made it through this far as none of his bakes were of the expected GBBO high standard. I thought Deborah had a lot more potential, and she is definitely talented, but unfortunately a couple of mistakes and unfortunate mishaps could not be ignored. Next week is pie week!

I decided to make petit fours this week. It took me a while to come up with ideas, mostly for the practical reasons that I don’t have any miniature bakeware and didn’t want to buy any just for this one bake.

Luckily I remembered I had this adorable tiny cupcake cases tucked away in my baking box. I bought them from Ikea a couple of Christmases ago, but have never used them. Finally they got an outing! I wanted to stick to the GBBO remit of 12 sponge based petit fours and 12 biscuits based petit fours. Except for the part where I made about double that amount!

I started with the mini lime cupcakes. Lime is my ultimate favourite citrus fruit, I love it and it’s great in cakes. I creamed together 100g caster sugar and 100g butter.

I added the juice and zest of half a lime, as well as 1 egg and whisked in.

Finally I folded in 100g self raising flour and 1/2 tsp baking powder.

I use my big cupcake tin to make these in as I didn’t know what else to do! It was very diffcult to figure out how much mixture to put in the cases. I did varied amounts to see what would happen. The mixture made 24 mini cupcakes.

I baked on 180C/350F/Gas Mark 4 for 15 minutes then left to cool. As you can see they were a little irregular size wise, and because of the tin they were in, the cakes went outwards instead of upwards if the case was over filled. Had I been competing on GBBO I probably would’ve measured them all exactly (and had a mini cupcake tin!), but the people that were going to eat these would not notice the imperfections I do!

To decorate I made some chocolate decorations by melting about 100g dark chocolate and piping these ‘zig zag squiggles’ as I like to call them, onto baking paper. Once the chocolate sets they can be easily peeled off the paper.

I also made a lime buttercream with 50g butter, the juice and zest of half a lime, 175g icing sugar, and a tiny amount of mint green Sugarflair food colouring.

Once the cakes were cool, I piped a little swirl of buttercream on top, added a fresh raspberry and placed the chocolate decoration on. I was really happy with the look of these Petit Fours, especially the chocolate decoration as it was a last minute addition! The sponge definitely wasn’t limey enough, so I’d recommend doubling the amount of lime. Luckily the buttercream made up for it!

Mini Lime Cupcakes with Lime Buttercream, Fresh Raspberry & Chocolate Decoration
Ingredients
  • 150g Butter
  • 100g Caster sugar
  • 1 Egg
  • 2 Limes
  • 100g Self raising flour
  • 1/2 tsp Baking Powder
  • 100g Dark chocolate
  • 24 Fresh raspberries
  • 175g Icing sugar
  • Green food colouring
Instructions
Cream together the caster sugar and 100g of the butterAdd the juice of half a lime, and the zest of one lime, as well as the egg and whisk inFold in the self raising flour and baking powder, then fill cupcake casesBake on 180C/350F/Gas Mark 4 for 15 minutes then leave to coolTo make the chocolate decorations, melt the dark chocolate and pipe squiggles onto baking paper. Once the chocolate sets, peel it off the paperTo make the lime buttercream mix 50g of the butter, the juice and zest of half a lime, the icing sugar, and enough green food colouring to get a pastel green colourOnce the cakes are cool, pipe a swirl of buttercream on top, add a fresh raspberry and place a chocolate decoration on

For my biscuit based petit fours I decided on a Viennese whirl biscuit. I used a Hairy Biker’s recipe to make the biscuits and I changed the name very slightly, to Viennese Swirl Biscuits

In a large bowl I mixed together 250g butter, 250g plain flour, 50g icing sugar, 50g cornflour and 1/2 tsp vanilla extract until it combined. The texture was like very stiff buttercream.

I put the mixture into a piping bag fitted with a large star nozzle. You could use a flower nozzle if you like too for a different effect, as long as it is a large nozzle you will be able to pipe it without any problems.

I piped little swirls onto a baking tray, I filled three trays before the mixture ran out. This will make approximately 25 biscuits once sandwiched together.

I baked on 180C/350F/Gas Mark 4 for 15 minutes, let them cool on the tray for 5 minutes, before transferring to a cooling rack.

I made an almond buttercream with 50g butter, 1/2 tsp almond extract, and 150g icing sugar. I wanted it to be quite stiff and not seep out of the biscuits. I piped buttercream onto half of the biscuits, and smoothed cherry jam onto the other halves. Then I sandwiched them together. I tried to match flatter halves of biscuit, with less flatter halves, so that the biscuits would sit nicely upright.

These biscuits were absolute stars and described by one of my colleagues as the best Viennese biscuits he’d ever had! I’d have to agree as they were delicious, had just the right amount of crumble to them, and melted perfectly in your mouth. I was very pleased with them! Plus they were really easy to make – I highly recommend trying these. You can use any jam and buttercream you like to fill them, be creative! However, cherry and almond really is a tasty combo!

Cherry & Almond Viennese Swirl Biscuits
Ingredients
  • 300g Butter
  • 250g Plain flour
  • 200g Icing sugar
  • 50g Cornflour
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 1 jar of Cherry jam
Instructions
In a large bowl mix together 250g of the butter, plain flour, 50g of the icing sugar, cornflour and vanilla extract until combined
Put the mixture into a piping bag fitted with a large star nozzle
Pipe little swirls onto lined baking trays until the mixture runs out
Bake on 180C/350F/Gas Mark 4 for 15 minutes, let them cool on the tray for 5 minutes before transferring to a cooling rack to cool fully
Make the almond buttercream by mixing 50g of the butter, almond extract, and 150g of the icing sugar. Pipe the buttercream onto half of the biscuits, and smooth cherry jam onto the other halves. Then sandwich them together

 

Coconut and Lime Loaf Cake

Coconut and Lime Loaf Cake

I love to bake with lime as it my absolute favourite citrus fruit. Mixing it with coconut creates a tropical feel so this Coconut and Lime Loaf Cake is perfect for summer time. This Coconut and Lime Loaf Cake is also a great way to start baking with lime, especially if you’ve never had lime in a cake before. Loaf cakes are very easy to make and usually require little decoration, this cake is all about the zingy citrus flavour so a sprinkling of coconut on top of this golden Coconut and Lime Loaf Cake is all you need to do. It uses a ‘low and slow’ bake method, which means it takes a long time on a low temperature, so be patient and you’ll get great results!

Jump straight to the recipe!

To make the sponge I creamed together the butter and caster sugar along with the zest of the limes.

I added the eggs and milk and whisked in, then added the dessicated coconut and the self raising flour.

I poured the mixture into a 1lb loaf tin (you can test the size by seeing how much water the tin can hold, 1lb will hold about 1 litre of water) and baked for an hour.

While it was baking I made a drizzle by mixing together caster sugar and lime juice. As soon as the cake was done I used a thin skewer to poke holes all over it then I poured the syrup onto the hot cake bit by bit and left it to cool in the tin. When it was cool I sprinkled the top of the cake with some dessicated coconut.

Coconut and Lime Loaf Cake

This loaf cake is so simple to make, with a superb result. The lime is a delicious flavour and the coconut adds yummy texture.

Coconut and Lime Loaf Cake

I’ve made this Coconut and Lime Loaf Cake countless times and my friends, colleagues and family know it well and they get excited every time I bake it and always enjoy it.

 


Coconut & Lime Loaf

Ingredients

  • 200 g Butter
  • 200 g Caster sugar
  • 2 Limes
  • 4 Eggs large
  • 2 tbsp Milk
  • 50 g Dessicated coconut Plus more for sprinkling on top
  • 200 g Self raising flour
  • 4 tbsp Caster sugar

Instructions

  1. Pre heat the oven to 170C/150C Fan/350F/Gas Mark 4 and grease and line a 1lb loaf tin

  2. Cream together the butter, caster sugar and the zest of the limes until light and fluffy

  3. Add the eggs and milk and whisk in until smooth

  4. Mix in the dessicated coconut and the self raising flour

  5. Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean

  6. Mix together the juice of the limes with the caster sugar, the sugar will dissolve into the juice while the cake is baking

  7. When the cake is done, poke holes all over it with a thin skewer and pour the drizzle over it, a little at a time until it is all soaked into the cake

  8. Sprinkle the top of the cake with some dessicated coconut

Recipe adapted from Be-ro

You can find more of my Cake recipes by clicking here!

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