Raspberry Coconut Ice Hearts (No-Cook)

Raspberry Coconut Ice Hearts (No-Cook)

by | Jan 21, 2018 | 0 comments

Boiled coconut ice was one of my favourite things to make as a kid – I used to use the recipe on the side of the sugar packet until quite recently, well, until I discovered this no-cook coconut ice and my life changed forever! Because nobody likes standing over a boiling pot of sugar in the middle of summer!  Icing sugar, condensed milk and coconut make a deliciously creamy treat, especially when layered with tart raspberries. Make it extra special and drizzle or dip it in dark chocolate – or white chocolate!

Raspberry Coconut Ice Hearts

Makes 24

 

2 cups Natura Sugars Demerara icing sugar, sifted

3 1/2 cups desiccated coconut

1 can (397g) condensed milk

½ tsp vanilla extract

2 drops rose water (optional)

pink food colouring

60g blended, fresh raspberries.

 

Line a 20cm square cake tin with baking paper. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl. Add the condensed milk and vanilla and mix well. Press half the mixture into the lined baking tin to form a smooth layer. To the remaining coconut ice, add the rose water, pink food colouring and blended fresh raspberries. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. Press the pink layer on top of the white layer and allow to firm up for 1 hour. Once slightly firm, unmould the coconut ice then slice the 20cm square in half. Place the one half on top of the other to form 4 stripes. Using a sharp bread knife, slice the coconut ice into 1cm slices then use a small heart-shaped cookie cutter to cut out shapes from the slices. Place on a lined baking sheet, uncovered, for 1-2 hours until firm. Store in an airtight container for up to 4 weeks.

 

 

TIP Save the off cuts and fold them into ice cream or crumble on top of a frosted cake as a quick decoration.

Persian Love Cakes for Valentine’s Day

Persian Love Cakes for Valentine’s Day

by | Feb 9, 2015 | 0 comments

A more romantic, shmooshy recipe for Valentine’s Day you will not find. Blessed with pistachios, a gorgeous drizzling of rose water-yoghurt icing and a story as beautiful as their looks, these little baby cakes have everything going for them.
While the internet seems to be failing me on the story behind this recipe – there are numerous versions of the recipe itself as well as how it got it’s name, So I’m going to pick my favourite. In the name of Valentine’s Day…
Once upon a time, there was a beautiful woman who’s heart yearned for the love of a handsome Persian prince. And because we all know the way to a man’s heart is through his stomach, she baked him a spiced, fragrant cake in the hopes that at the first taste, he would fall hopelessly in love with her…

Whether or not he did indeed fall in love with her, is a mystery, but if it were up to my tastebuds, I’d have married that woman on the spot.  So if you are in need of a little baked magic to make your prince fall in love with you, give this recipe a try.  But if the cake doesn’t work, remember… Forget love, and rather fall in chocolate.

Persian Love Cakes

If you’re not a fan of rose water, these cakes would be equally delicious with a glaze made from orange blossom water or lemon zest.

Makes 14

 

100g blanched almonds

100g pistachios

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

150g butter, cubed

225g self-raising flour

185g castor sugar

3 eggs

225ml full cream plain yoghurt

 

Icing

100ml full cream plain yoghurt

2 cups icing sugar, sifted

Squeeze of lemon juice

Few drops of rose water, to taste

Preheat the oven to 180C. Grease and flour 14 small cannele or mini bundt molds (alternatively make a 20cm cake). Place the almonds and pistachios in a food processor and process until fine. Add the cardamom, cinnamon, butter, flour and sugar and process until the mixture resembles breadcrumbs. Transfer to a bowl and combine with the eggs and yoghurt. Spoon into the prepared molds and bake for 20-25 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean. Allow to cool slightly then turn out and cool completely. Trim the tops off the cakes so they can stand straight. For the icing, combine the yoghurt, icing sugar and rose water to form a glaze then drizzle over the cakes. Decorate with crushed pistachios and crystallized rose petals, if desired.