Nazzy Baker’s blood orange and turmeric cake

Tumeric powder (Haldi), is a spice that has been a staple in many Indian homes for hundreds of years. While I can’t speak for all, I know that my family definitely takes its health benefits for granted. We’re more concerned about the colour and flavour it brings to our curries. Had I known that turmeric lattes would be a ‘thing’ when I was in primary school, maybe I wouldn’t have tried so hard to hide my curried potato sandwiches from my friends. Yes, carb on carb… absolutely heavenly!

The idea of adding turmeric to a cake or dessert toyed with my mind for days. I wondered how much I could add to a recipe to bring out the colour, but not to overpower the cake. I wasn’t sure which form of turmeric to use, powdered or fresh? A colleague of mine told me of a delicious Lebanese turmeric cake her mum often makes. Seeing someone talk so fondly about their mums cooking sparks all sorts of emotions in me. I only hope that one day, my girls will speak of the food I prepare for them the same way. Upon hearing of her mums delicacy, I decided I would take the risk and experiment with the versatile spice.

I was visiting my mother in law one afternoon, and as I do every time I go over, I raided her pantry and fruit bowl. She is one woman that has a knack for picking up the most unique ingredients and just giving them a try. Shopping in her pantry is bliss for an experimental baker like myself. I happened to find a tray of fresh turmeric, and some ripe blood oranges in her fruit bowl. Not sure how the flavour combination would go, I decided to take a gamble, and boy am I happy that I did!

My house smelt wonderfully citrusy as the cake was baking, and the cake…. well lets just say, that it was most certainly a winner! Try making it yourself, and let me know how you go! Here’s how I did it:

Nazzy Bakers blood orange and turmeric bundt cake:

Ingredients: (you can half the recipe for a smaller cake tin)

2 cups softened butter (not margarine)

3 cups caster sugar

8 eggs lightly beaten

2 cups plain flour

2 cups self raising flour

Juice of 1 blood orange

1 blood orange cut into small pieces

2 blood oranges cut into thin slices

1 tsp of grated fresh tumeric

Glaze:

1 1/2 cups icing sugar

1/2 cup blood orange juice

Method:

  1. Warm the milk, and add the grated turmeric to it. Let it soak.
  2. Line the greased baking tin with thinly sliced oranges.
  3. Cream the butter and sugar until fluffy and pale.
  4. Add the eggs in slowly, mixing between additions.
  5. Add the blood orange juice and mix well until combined.
  6. Fold the sifted flours through the wet ingredients until combined.
  7. Next, add in the turmeric infused milk, and the grated turmeric pieces and mix them in to the batter.
  8. Pour the batter over the lined baking tin, scattering the orange pieces through the mixture haphazardly.
  9. Bake the cake in a preheated oven at 180 degrees Celsius, until the cake is browned and cooked through.
  10. Make the glaze by mixing the icing sugar and the orange juice.
  11. Once the cake is cooled, drizzle over the glaze, and serve with a cup of tea.

A massive shout out to the man behind the lens, for his time and patience! You’re the best ❤️

I hope you have enjoyed this post, and that you have a go at making this cake for your loved ones! If you would like to collaborate with me, or, if you would like me to test other flavour combinations, feel free to contact me. Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

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Nazzy Bakers White Chocolate Mango and Coconut Mud Cake

A few weeks ago, I was asked to create a show stopper cake for an event I was to attend.  I needed a cake recipe that would give me a WOW factor result. Of all my experimental cake flavors, one of the most loved has got to be my mango drizzle cupcakes. Coming close in second place is my white chocolate mud cake. I decided to combine these flavors, and add a bit of coconut, and came up with the following recipe.

I cannot begin to tell you how delicious this cake tasted. Its just something you will have to try making and tasting yourself 🙂

Nazzy Bakers White Chocolate, Mango and Coconut Mud Cake:

Ingredients:

Cake:

300g White Chocolate buttons

200g salted butter

1 cup of milk

¾ cup caster sugar

2 large eggs lightly beaten

2/3 cup self-raising flour

1 cup plain flour

½ cup of desiccated coconut / 1tsp coconut essence

Filling:

1 kg Frozen Mango cubes

½ cup sugar

½ cup water

Ganache:

675g white chocolate buttons

225g cream

 

Method:

  • Ganache: Heat the cream in the microwave for 1 minute, add the chocolate buttons and heat in short bursts until the chocolate and cream are well combined. Leave the ganache to cool.
  • Filling: Add Mango, sugar and water to a saucepan, and cook until the water evaporates. Blitz the mango mixture to a smooth thick mixture.
  • Cake: Pre-heat the oven to 150 degrees Celsius. Grease and line cake pan with cake release spray and baking paper. Place chocolate, butter, milk and sugar into a saucepan and stir on low heat continuously until well combined and smooth. Allow the mixture to cool. When cooled, add the coconut essence and eggs and stir until combined.  Sift the flours into a large bowl, and then add the chocolate mixture in, one cup at a time, mixing well between additions. Once all the ingredients are combined and mixed well, pour the batter into the prepared cake pan and bake until cooked.  Allow the cake to cool.
  • Assembly: Slice the cake in half, and pipe a border around the edge of the cake with ganache. Fill the center with the mango filling. Stack the next layer of cake on top. Cover the sides and top of the cake with a layer of ganache, and smooth it with a palette knife if you wish to cover the cake with fondant.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nian Gao – Chinese New Year Cake

Nian Gao is a Mandarin word that means higher year. It is a name given to a Chinese sweet made from glutinous rice flour.

While Nian Gao can be eaten all year round, it is most popular at Chinese New Year celebrations.

As part of my exploration into multicultural desserts, this year I decided to try making Nian Gao. I’ve never attempted making an Asian inspired dessert before, and to be honest the procrasti-baking was real! It took a while, but I braved up, and tried my luck…

The recipe I used was adapted from one I found at the following link, with a few twists of my own.

https://www.chowhound.com/recipes/baked-chinese-new-year-cake-28077

Nazzy Bakers Chinese New Year Cake : Nian Gao

Ingredients:

500g glutinous rice flour

4 large eggs beaten

1tsp coconut essence

2 1/2 cups caster sugar

3 cups milk

3 tblsp melted butter

1/2 cup toasted desiccated coconut

Method:

1) Pre-heat oven to 180 degrees Celsius.

2) Whisk together all the wet ingredients.

3) Then add the sugar and glutinous rice flour and whisk again well.

4) Pour the mixture into a greased and lined baking dish.

5) Bake the cake for 20-25 minutes, then sprinkle the toasted coconut on top, and bake again till cooked and browned on the top and sides.

6) Once cooked, allow the Nian Gao to cool, and then cut into squares and serve.

** I had some dried rose buds, which I crushed and sprinkled over for some colour

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy Bakers Raspberry, Lime and Coconut Delight Cake

Yes it’s true. I’m officially obsessed with coconut! I literally sprinkle it into 90% of my recipes. This cake is no exception.
Here’s #howididit:

1) Start by making the Raspberry flavouring. I usually make this in bulk and freeze it for other recipes.

  • Place a 1kg bag of frozen raspberries into a saucepan with 1 cup sugar and 3tblsp water.
  • Simmer on low till the sugar is dissolved.
  • Let the mixture boil till the water evaporates and the raspberries start to break apart and make a thick sauce.
  • Using a handheld blitzer, blitz the mixture to the consistency that you prefer. I like my fruit sauces a bit chunky for texture. Here’s a picture of the one I used in this recipe:

2) Using a grater, zest 2 limes.

3) Prepare a classic vanilla cake recipe, replacing the vanilla essence with an equal quantity of coconut essence. (You can also use a coconut cake mix)

4) Add 1tblsp of the lime zest and 3tblsp of the Raspberry flavouring to the mixture, and gently fold through. Be careful not to overmix, otherwise the colour of the raspberries will bleed through the mixture. It won’t change the taste, however you will not get the beautiful marbled effect.

5) Bake the cake at 180 degrees Celsius until cooked through.

6) Prepare a cream cheese frosting while the cake is cooling. I made a quick icing with 200g cream cheese and 500g sifted pure icing sugar.

7) cut the cake in half as in the picture below, and spread some of the raspberry sauce on each surface. Once soaked into the cake, spread some of the cream cheese frosting onto the bottom half. Then sprinkle a bit of lime zest and coconut over the cream cheese layer and sandwich the two halves together.

8) Frost the sides and the top of the cake with the rest of the cream cheese frosting and then decorate as you wish.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Vegan Chocolate Banana and Coconut Loaf

Hello, and happy 2017 to all my followers 🙂 while it has been a while since i published a blog post,  i promise, i have not been bludging! I have many, many ideas and recipes that i will be sharing with you this year, so stay tuned!!

Over the last few months, people have inquired with me as to whether i bake vegan cakes. The answer has been no, as in my family, there has never been a need to. I must say though, that in recent months, and after a popular documentary has aired on free tv, vegan popularity has gone through the roof for all its many benefits. A few of my friends have now become vegans, and so i have had to come up with recipes for yummy baked goods that they are able to eat.

This is the first ever vegan recipe that was baked in my kitchen, and i have to admit, the taste of this cake was pretty damn awesome! So, if you are keen, whether or not you are a vegan…. please give it a go 🙂

Herewith the recipe card: (it can also be found in my recipe section)

nazzy-bakers-vegan-chocolate-coconut-banana-loaf

1) Combine the dry ingredients

2) Combine the wet Ingredients. And then combine the wet and dry ingredients.

3) Once combined, bake until cooked. And once cooled, decorate as you wish 🙂

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx