fbpx
Passionfruit Sponge with Chantilly Cream

Passionfruit Sponge with Chantilly Cream

 

Passionfruit Sponge Cake with Chantilly Cream

A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Cuisine english
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

Sponge cake

  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup SR flour
  • 1/3 cup plain flour
  • 1/3 cup corn flour

Chantilly cream

  • 200 mL Thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla

Passionfruit icing

  • 1 cup icing sugar
  • 3 small passionfruit’s
  • 50 g butter softened

Instructions

  • Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
  • Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
  • Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
  • Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
  • Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
  • Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
  • Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones  

Raspberry Crumble Slice

Raspberry Crumble Slice

  Raspberry Crumble Bars Raspberry Crumble Bars Raspberry Crumble Bars

Raspberry Crumble Slice

Super simple spring time slice! Fresh and tart from the berries matched perfectly with the buttery crumble!
Course Dessert
Cuisine American
Keyword berries, crumble, slice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars

Ingredients

  • 1 ½ cups plain flour
  • 1 cup oats
  • 1 tsp baking powder
  • ½ cup brown sugar or coconut sugar
  • 150 g butter

Filling:

  • 3 cups frozen raspberries
  • 2 tbsp arrowroot powder or corn starch
  • 2 tbsp caster sugar

Instructions

  • Preheat oven to 160C and line a square 8inch x 8inch baking tray with baking paper.
  • In a large bowl combine the plain flour, oats, baking powder and sugar. Then mix in the butter to form a firm, but slightly crumbly dough. Press half of the mixture into the baking tray and then bake in the over for 7-8mins. Remove from the oven and allow to cool slightly.
  • Meanwhile, prepare the filling. Add the frozen berries to a saucepan and heat on a low heat for 5-10mins until they begin to break down. Stir in the arrowroot powder and caster sugar and then bring to the boil. Reduce and allow to simmer for 3min.
  • Spread the berry mixture over the base and then crumble the remaining dough over the top. Return to the oven for 15-20min until golden brown. Remove from oven and allow to cool completely before cutting into squares.

Notes

You can replace raspberries with any frozen berries, adjust the sugar to the sweetness of the berries!

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones  

Satay Chicken Skewers

Satay Chicken Skewers

Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!). 

So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce. 

sataychicken

First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!). 

Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken. 

satay chicken skewers

As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!

Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!

chicken satay skewers

Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!

Chicken Satay Skewers

A delicious entree that your friends and family will be impressed by or serve with rice and vegetables for a delicious nutritious dinner!
Course Dinner, Snack
Cuisine thai
Keyword Chicken, satay, sataychicken, Thai, thaifood
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)

Ingredients

  • 2 chicken breast
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha
  • 2 gloves garlic
  • 8-10 wooden skewers

Satay Sauce

  • ½ cup smooth peanut butter
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha reduce if you don’t like it spicy
  • 1 clove garlic
  • 1 cup water
  • ¼ cup peanuts finely chopped

Instructions

  • Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
  • To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
  • Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
  • Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones

Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble

I grew up eating this. My mum used to make this weekly for us during winter and our family were sticklers for dessert (everynight!!). I feel like I start off a lot of recipe posts like this. But I do, because everything I share on this blog, or at least 85% of it was inspired by my life growing up. I want to share the recipes of my childhood to show you just how much variety you can include in your diet and STILL BE HEALTHY!

Because if you didn’t know, healthy does NOT have to be boring. 

Rhubarb and Strawberry Crumble

Rhubarb is one of those confused vegetables…. yes it is a vegetable! The exact opposite to tomatoes, rhubarb is actually a vegetable but we use it as a fruit. It is a little sweet and tart and the perfect stewed in desserts like this strawberry and rhubarb crumble and or on top of oats. 

Rhubarb and Strawberry Crumble

Sweet strawberries go perfectly with tart rhubarb and they cook at the same rate, so there is no need for pre strewing the fruit before topping with your crumble. 

Strawberries are actually in over supply at the moment as QLD strawberry farmers have had fantastic conditions. But we need to help the farmers by buying them all up before the excess strawberries go to waste. Strawberry and rhubarb crumble has always been my favourite way to use them.

Though if you still have more, remove the tops and freeze them for loads of delicious smoothies and baking later in the year!

Rhubarb and Strawberry Crumble

Now for the crumble. I have experimented with so many crumble toppings over my time, but this one is by far my favourite! While Rolled Oats are classic base, I like to top the crumble up with a mix of nuts and Shredded Coconut

I love to use Macadamia Nuts as they have a beautiful mild nutty flavour that pair well with strawberries. 

Rhubarb and Strawberry Crumble

Serve this strawberry and rhubarb crumble with a creamy greek yoghurt or a little vanilla ice cream if you prefer!

I drastically reduced the added sugar in this recipe compared to a lot of recipes out there. If your strawberries are sweet enough, you don’t need even need to add sugar to the fruit. 

Rhubarb and Strawberry Crumble

That is why I actually LOVE having this for breakfast in winter! It usually results in having made it for dessert and I end up heating up left overs in the morning topped with a big dollop of greek yoghurt. So it is just like oats, fruit and yoghurt!!

Rhubarb and Strawberry Crumble

Strawberry and Rhubarb Crumble

My Families favourite when rhubarb is in season! What better way to highlight it other than simply paired with tart strawberries and a crunchy nutty crumble topping!
Course Dessert
Keyword berries, crumble, healthy fats, in season, low sugar, nuts, oats, Rhubarb, strawberries, winter produce
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 People

Ingredients

  • 200 g Strawberry hulled and halved
  • 1 bunch rhubarb leaves removed and cut into 1inch pieces
  • 2 tbsp caster sugar*

Crumble

  • ¾ cup flour
  • 1 cup oats
  • ¾ cup nuts roughly chopped – I used macadamias and cashews
  • ½ cup shredded coconut
  • ¼ cup brown sugar
  • 125 g butter melted

Instructions

  • Preheat the oven to 160C.
  • Combine strawberries and rhubarb in a baking dish and then sprinkle with sugar.
  • To make the crumble combine flour, oats, nuts, coconut and brown sugar in a bowl, then add in melted butter to form a moist crumb. Spread the crumb over the fruit and then bake in the oven for 30/40mins until fruit starts to bubble and crumble is golden brown**.

Notes

* it is a good idea to taste your strawberries before adding the sugar, as you may need more or less depending on how sweet they are!
** If fruit doesn’t look cooked, but crumb is starting to brown cover with aluminum foil for the last 10mins of cooking.
Serve with vanilla icecream or greek yoghurt!

If you like this recipe you with love some of my other family winter favourites

 

 

 

 

Healthy Hot Chocolate:  Winter Warmer Drink

Healthy Hot Chocolate: Winter Warmer Drink

Sitting by the fire or rugged up on the couch under a blanket watching your favourite movie, healthy hot chocolate in hand while the temperature continues to drop outside. 

This has to be one of my favourite things to do in winter. I always love to have a little something for dessert and this healthy hot chocolate satisfies my cravings every single time. 

I have tried a heap of hot chocolate powders, healthy and not so but they either have a weird after taste or they are far too sweet for my liking. 

Healthy Hot Chocolate

While I have no problem with drinking cows milk I usually opt for a plant based milk when making this hot chocolate to keep it a bit lighter and I think the nuttiness of plant based milks really complements the Cacao and cinnamon. 

Healthy Hot Chocolate

I used to make it only on milk, but now opt for boiling water to make up nearly half the liquid, again to keep it lighter as well as helping to properly dissolve the cacao and maple syrup before adding in the frothy milk. 

Frothy milk is mandatory, but it definitely does take it up that one more notch. I use the CaffItaly Milk frother and it works an absolute dream!

Healthy Hot Chocolate

You can make this warm cup of hot chocolate in just a matter of minutes, which has to be my favourite part about this recipe. 

When you are craving chocolate after dinner the last thing you want to do is stand around making something (or woofy down the whole block of chocolate). But now you don’t need to! Try it tonight and let me know what you think in the comments below – if you are anything like me, this will satisfy your sweet tooth perfectly!

Healthy Hot Chocolate

Creamy cinnamon hot chocolate with out the crap! Make your own delicious cafe style hot chocolate at home!
Course Drinks
Keyword Chocolate, dairyfree, Drink, drinks, hot chocolate, winter, winterdrinks
Prep Time 5 minutes
Servings 1 person

Ingredients

  • 1 tbsp cacao powder
  • 2 tsp maple syrup more if you like it really sweet
  • ¼ tsp cinnamon
  • ½ cup boiling water
  • ½ cup-3/4 cup almond milk

Instructions

  • Combine cacao powder, maple syrup and cinnamon and boiling water in a mug and stir to dissolve the cacao powder.
  • Heat milk frother and then pour over cacao mixture. If you don’t have a frother heat milk a in small saucepan until small bubbles start to form around the edge. Be careful not to boil the milk as it may burn.

If you like this check out my favourite winter warmer dinner recipes – Shepard’s Pie