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Magic Latte Cake

Magic Latte Cake

by | Nov 24, 2017 | 0 comments

#SPONSORED

What do you make when LG sends you their new NeoChef microwave oven and a mystery basket of ingredients containing maple-flavoured golden syrup, cinnamon sticks, vanilla coffee, edible balls and gold dust?  You make magic! Well, Magic Cake, that is.

What is magic cake, you ask? See all those beautiful layers? There’s a dense caramelly bottom topped with a set custard and finally a light airy sponge on top. All of those layers were magically formed in the LG NeoChef. Amazing, right?

I’ve always been a microwave fan and I’ve got loads of recipes to show for it: this Microwave Chocolate Lamington recipe or my favourite Microwave Fudge. The LG NeoChef is beyond a standard microwave, though. It has fancy new smart inverter technology which allows you to control the watts; high for fudge, low for melting chocolate and super low for proving dough or even making yoghurt!

I used the grill combi setting for this cake. It’s perfect for microwave cakes or cupcakes as it combines the speed of microwave cooking but has a grill element to brown and caramelise the top.  For me it’s a total game-changer. This cake is so versatile – feel free to swop out the coffee for chocolate, the syrup for honey or the cinnamon for cardamom. What’s your favourite thing to make in the microwave? I’d love to know in the comments below!

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Magic Latte Cake

Ingredients

  • 250ml milk
  • 1 cinnamon stick
  • 2 large eggs, separated
  • 75g maple flavoured syrup
  • 15ml strong brewed Vanilla flavoured coffee, cooled
  • 65g salted butter, melted
  • 60g cake flour, sifted
  • Coffee Syrup
  • 60g maple flavoured golden syrup
  • 30ml warm, brewed vanilla-flavoured coffee
  • Vanilla ice cream, white chocolate shavings, gold dust and edible balls, to serve

Instructions

  1. Preheat the LG NeoChef oven to 160 degrees Celsius or set the oven to grill combo - see TIP. Grease and line a standard loaf tin (or a similar sized microwaveable dish if you're using the combo setting).
  2. Bring the milk and cinnamon stick to the boil. Set aside and allow to cool completely. Strain.
  3. Beat the egg whites in a clean bowl until stiff peak stage.
  4. In a separate bowl, beat the egg yolks with the syrup and coffee until light. Add the melted butter and beat for another minute then add the milk.
  5. Fold in the sifted flour - the mixture will look lumpy but don't worry, this is correct.
  6. Gently fold in the beaten egg whites with a metal spoon.
  7. Pour the batter into the prepared baking dish and bake for 1 hour or until the top is golden and the cake jiggles like jelly when you shake it lightly.
  8. Allow to cool in the pan for at least 3 hours before unmoulding. Make the syrup by combining the ingredients and microwave on high for 30 seconds. Serve piled with vanilla ice cream, white chocolate shavings, drizzling of syrup, gold dust and edible balls.
  9. TIP If you want to make it using the microwave setting, set the LG NeoChef cook mode to Grill-Combi 1 and cook for 10 minutes or until slightly wobbly but set. Allow to cool completely before serving.
https://thekatetin.com/latte-magic-cake/

Disclaimer: This post has been sponsored by LG South Africa.

Turmeric Milk Tart

Turmeric Milk Tart

by | Sep 23, 2017 | 0 comments

Turmeric is not the first thing you’d imaging putting inside a milk tart – and goodness knows that this might upset a few people but this turmeric milk tart, is rather special for me. Heritage day might mean braaing for most South Africans, but for me, it’s the day I dig out my maternal grandmother and great aunt’s tattered recipe books and make something that represents MY heritage – what makes me unique. This year, it is this turmeric milk tart; a spicy twist on my Nanna’s milk tart inspired with some other flavours that make me, me.

My maternal grandmother probably turned in her grave when I added turmeric, ginger and cardamom to her recipe, but it’s a nod to my most recently discovered roots. While digging up our family history, my father discovered that my great great great grandmother was from Mumbai – while travelling for work in India, my great great great grandfather fell in love with her and they moved back to Cape Town to get married and so the Williams family begun.

With my mom’s side being Afrikaans (the infamous Hildagonda Duckitt is in her lineage – the first women to write a cookbook in South Africa nogals too!) and my dad’s side being a mix of Welsh, some British and a dash of Indian, this recipe is an ode to MY heritage – and it just so happens to be delicious too (and trendy – golden milk is super fashionable!).

Turmeric Milk Tart

Makes 1

 

1 x 400g roll puff pastry, thawed

Egg white, to glaze

 

Filling:

500ml milk

1 cinnamon stick

3 green cardamom pods

6 black peppercorns

100ml (60g) cake flour

25ml )16g) corn starch

pinch of salt

60ml sugar

3 egg yolks

2 tsp turmeric (use fresh turmeric, if you can find)

1 tsp freshly grated ginger

pinch of ground nutmeg

1 tsp almond extract

165ml milk

10g butter

3 egg whites

40ml sugar

 

Cinnamon/turmeric for dusting

 

To make the tart case, line a 25cm tart tin (an enamel plate works well too) with the puff pastry, trimming off the sides to fit.. Measure the edge of the pan and cut another strip to fit. (if you want to make a braid, simply cut it in 3 and plait the strips). Brush a little egg white on the strip and press it onto the edge. Brush the base of the pie crust with egg white too. Refrigerate until needed. Preheat the oven to 260 °C (240°C if fan-forced). For the filling, bring the milk to a boil with the cinnamon stick, cardamom and peppercorns. In the meantime, whisk together the flour, cornstarch, salt, sugar, egg yolks, spices, almond extract and remaining milk to make a creamy paste. Strain the hot milk over the paste, whisking continuously then return to the heat and cook until thickened. Whisk in the butter. Whisk the egg whites until stiff, gradually add the remaining sugar to form a glossy meringue then fold into the still-warm custard. Pour the mixture into the baked tart case and bake in the preheated oven for 8 minutes. Lower the temperature to 200 °C (180°C if fan-forced) and bake for another 15-20 minutes or until wobbly but just set. Dust with ground cinnamon, if desired.

TIP Try and find an old-fashioned enamel ‘blik bord’ to bake the milk tart in – it really makes a big difference in making sure you don’t get a soggy puff pastry bottom! You can find them at flea markets and they’re dirt cheap.