Archive for dessert

Raspberry and almond mascarpone cake

I made this rich dessert cake for my mother’s 70th (happy birthday Mum), and I have to say, it turned out fabulously.  It comes from the Australian Woman’s Weekly Bake.  It is a large cake and is perfect for a big crowd.  It is very rich so you only need small slices.

Raspberry and almond marscapone cake

raspberry cake

500g butter, softened
3 cups (660g) caster sugar
8 eggs
2 cups (300g) plain flour
1 1/2 cups (225g) self raising flour
1 cup (125g) almond meal
1 cup (250ml) milk
1 cup (140g) slivered almonds, roasted, chopped finely
400g fresh or frozen raspberries

Mascarpone cream
750g mascarpone cheese
300g sour cream
1 cup (160g) icing sugar
1/3 cup (80ml) orange-flavoured liqueur

Preheat oven to 160c.  Grease deep 30cm round cake pan; line base and side with baking paper, extending 5cm above side.

Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time; stir in sifted flours, almond meal and milk, in three batches.  Stir in chopped almonds and raspberries.  Spread mixture into pan.

Bake cake 1 hour.  Reduce oven to 150c; bake further 1 hour.  Stand cake in pan 20 minutes; turn, top-side up onto wire rack to cool.

Make mascarpone cream.  Beat mascarpone, sour cream and sifted icing sugar on low speed in large bowl with electric mixer until combined; stir in liqueur.

Split cake into three layers.  Place base layer on serving plate; spread with a third of the mascarpone cream, repeat layering, ending with mascarpone cream.  Decorate top of cake with vienna almonds.

Chocolate Bread and Butter Pudding

This is a Kraft recipe.  The original recipe called for raisin bread, but I just used white bread.  A really nice and easy dessert.  Not too sweet.  The boys really enjoyed this one, they wanted me to put some in their lunch boxes for school tomorrow.  I guess this one is a keeper.

Chocolate Bread and Butter Pudding

bread and butter pudding

2 1/2 cups milk
200g dark chocolate, roughly chopped
125g block Philadelphia cream cheese, cubed and softened
1 tablespoon cocoa
1 tablespoon caster sugar
4 eggs, lightly beaten
8 slices raisin bread
icing sugar, to serve
Double cream, to serve

Combine the milk, chocolate, cream cheese, cocoa and sugar in a large saucepan over low heat, stirring until smooth.  Allow to cool, then whisk in the eggs.

Cut each bread slice diagonally in half.  Arrange bread triangles in a greased 2 litre capacity deep baking dish.  Pour over chocolate mixture and set aside for 10 minutes.

Bake pudding at 160c for 30-35 minutes until set.

Allow to cool slightly.  Dust with icing sugar and serve with cream.

Baked Rice Pudding

This is childhood in a bowl.  It takes nearly two hours to cook, but is well worth it.  I loved rice pudding as a child, but have never quite got it right.  This recipe definitely has it right. 

The recipe comes from Donna Hay Magazine – June/July 09 issue.

Baked Rice Pudding

baked rice pud

1/2 cup (100g) arborio rice
1 litre milk
1 vanilla bean, split and seeds scraped
2 tablespoons caster sugar
4 pieces lemon peel
20g butter, chopped
1 tablespoon caster sugar, extra
double cream, to serve

Preheat oven to 160c.  Place the rice in the base of a 7 cup-capacity shallow ovenproof dish.  Combine the milk, vanilla bean and seeds, sugar and lemon peel, pour over the rice and stir to combine.  Cover with aluminium foil and place on a baking tray.  Bake for 1 hour, remove the foil and stir.

baked rice pud and cream

Bake, uncovered, for a further 30 minutes.  Top with the butter, sprinkle with the extra sugar and bake for 10-15 minutes or until the top is golden.  Serve with the cream.