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

Advertisements

Salted Caramel Choc Chip Cookies

If you are looking for a quick and easy recipe for cookies, to satisfy your 3:30itis cravings, you’ve got to try Lulu’s and Lailai’s Salted Caramel Choc Chip Cookie recipe.

Ingredients:

125g softened butter

1/2 cup of white sugar

1/2 cup of soft brown sugar

1 beaten egg

1 tsp salted caramel essence

1/4 tsp salt

1 3/4 cup of self raising flour

200g chocolate chips

Method:

1) Cream the sugars and butter in a large bowl with an electric mixer.

2) Add in the beaten egg, salted caramel essence and salt and beat till combined.

3) Add in the flour and mix till incorporated into the creamed mixture.

4) Using a wooden spoon, mix in the chocolate chips.

5) Roll a teaspoon full of mixture between your palms into a ball and place on a greased and lined baking sheet.

6) Bake in the oven at 180 degrees Celsius until golden brown.

7) Serve warm or cold with a glass of milk or with tea or coffee.

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

Date and Sour Cherry bread, topped with crushed honey almonds

The cravings for raisin toast on the Easter long weekend were real. With all the major shops closed, I decided to make my own fruit bread for breakfast with ingredients I had in my pantry. Who would have thought that sour cherries and dates would be a match made in heaven? Certainly not I! That is, until now… Try making this loaf yourself, and tell me what you think!

Nazzy Bakers Date and Sour Cherry Bread with crushed honey almonds:

Ingredients:

600g strong bread flour

350ml Luke warm water

2 tsp instant yeast

1 cup chopped dried sour cherries

1 cup chopped dried dates

Egg wash

Method:

1) Add flour to a large mixing bowl, and sprinkle over the yeast, and mix till the yeast is incorporated into the flour.

2) Add the water, and mix to form a dough.

3) To the dough, add the dried fruit and knead to combine.

4) Allow the dough to prove in a warm place, covered in cling film (plastic wrap).

5) When doubled in size (after an hour or so), knead the dough again and shape the dough as desired.

6) Allow the dough to prove again.

7) Brush the top of the loaf with egg wash, and then sprinkle over some honey almonds (optional).

8) Bake the bread in a preheated oven at 180 degrees Celsius until golden brown.

9) Serve warm or cold, with butter.

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 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

Tropical Australia Day Lamingtons

Hello everyone, and Happy new year!

I hope you have all had a wonderful holiday period. For those of you that may not have, I hope that the rest of 2018 will be kinder and bring you much joy and happiness.

To start of my blogs for the year, i bring you my version of the delicious lamington in time for Australia Day celebrations coming up in 2 weeks or so.

Baked in Sunny Queensland in my mothers kitchen, its not hard to see where the inspiration came from for this tropical recipe 🙂

Queensland screams Mangos and coconuts to me, especially around December in scorching temperatures! With these gorgeous fruits in abundance, i decided to make “Mango Lamingtons”.

Here’s how i made them:

Recipe:

Mango Sauce: 

1kg frozen mango cubes + 1/2 cup sugar (cook until sugar dissolves and the mixture is thick – then blitz and cool)

Sponge Cake sheet:

4 eggs

2/3 cup sugar

2 tblsp mango sauce or 1 tsp mango flavouring

1 cup of self raising flour

  1. Beat eggs till light and frothy
  2. Add sugar a little at a time till absorbed
  3. Beat in the Mango flavour
  4. Sift in the flour, and fold into the mixture with a spoon till combined
  5. pour into a lined baking sheet pan
  6. Bake in a pre-heated oven at 180 degrees Celsius until cooked

Icing:

3 cups icing sugar

1/2 cup warm milk

2tsp butter

  1. Combine all ingredients and mix till smooth.

Method:

I started with a simple vanilla sponge cake recipe, and replaced the vanilla extract with some homemade mango flavour. Once the cake was baked and cooled, i cut the sheet into cubes and then rolled the cake cubes into an icing mixture, and then into yellow and white desiccated coconut .

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

A Nazzy Baker and Henna by Maziah Collaboration 

Two Sundays ago, I was lucky enough to do a Henna cake Collaboration with Sydney Henna artist Maziah, (aka Henna by Maziah)!

Not only was she so lovely to work with, but her work is also so amazing!

In order to prepare for her amazing work, I covered two foam cakes with white fondant, and set them on a fondant covered cake board. I love the combination of electric orange and electric pink for Henna themed events, and was inspired by my sisters henna night from a few months ago.

When Maziah arrived, I whipped up a batch of royal icing (at piping consistency) and coloured the icing orange and pink.

She started piping soon after, and seemed so at ease with the piping bag and icing 💕 I can only imagine how different it would be to piping Henna designs with a henna cone… but she did not seem phased at all!

As she was piping, I added silver balls to add a bit of bling while the icing was still wet.

To keep myself busy, I also piped some royal icing flowers, to use around the cake as fillers.

Once her design was piped, and she left, it was time for me to add a bit of ribbon, and personality, and Voila!!! Our cake was done!

Herewith the photographs of this Collaboration, of which I hope there will be many more 💕

A big thank you to Maziah, and my in-house photographer for all your hard work!


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’s Date and Coconut Sugar Cookies

With Eid coming up again soon, I was experimenting with ingredients over the weekend. With pantry staples, and a bag of pitted dates, I was able to come up with the following recipe. These cookies were so easy to make, and not too costly either 👏🏽

They could be packaged individually as a gift for your friends or family, or, you could make a quick batch to serve with tea or coffee. Give them a go 💕

Ingredients:

200g caster sugar

200g softened butter

1 beaten egg

1tsp coconut essence 

350g flour

50g desiccated coconut

1/2 a cup of pitted and chopped dates 
Method:

  • Cream the softened butter with the caster sugar until the mixture is light and fluffy.
  • Add to the mixture 1 beaten egg and mix well.
  • Add a tsp of coconut essence 
  • Add in the sifted plain flour, desiccated coconut and chopped dates and mix to form a cookie dough.
  • Allow the dough to rest, and heat your oven to 180 degrees Celsius.
  • Once rested, roll out the dough and cut into required shapes.
  • Place the cut cookie dough onto lined baking sheets and then bake until golden brown.
  • Allow the cookies to cool, and then decorate and package as required.


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