Tag: trifles

Fruit Cake & Caramelised Walnut Trifles

Fruit Cake & Caramelised Walnut Trifles…when chocolate spice cake loaded with fruit mince and fresh, crisp, sweet walnuts from California Walnuts India meet a softly whipped vanilla orange spice cream, magic happens.

Top the trifles with some more walnut halves roasted in ghee, then caramelised, and dig in! Dessert just right for this season!

Have you baked with walnuts this season? It’s my absolute favourite dry fruit to bake with, has been for years. I love the value walnuts add to a bake, both by way of nutrition and taste.

I also love that you can add them to about any bake and they pair well with almost all ingredients! In fact, I can’t think of any they don’t pair well with!

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Fruit Cake & Caramelised Walnut Trifles

...when xmas chocolate spice cake loaded with fruit mince and fresh, crisp, sweet walnuts from @californiawalnutsindia meet a softly whipped vanilla orange spice cream, magic happens. Top the trifles with some more walnut halves roasted in ghee, then caramelised, and dig in! Dessert just right for this season!
Prep Time 1 hour
Total Time 1 hour
Servings 8

Ingredients

Spicy Chocolate Garam Masala Fruit & Walnut Cake

  • Spicy Chocolate Garam Masala Fruit & Walnut Cake

Fruit mix

  • 150 g fruit mix {raisins berries apricots, orange, ginger etc}
  • 150 ml rum
  • 2 tbsp garam masala powder
  • 2 tbsp coconut sugar

Dry Mix

  • 1/2 cup all purpose our
  • 1/2 cup almond meal
  • 1/4 cup cocoa powder
  • Pinch salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chopped walnuts
  • 1/2 cup dark chocolate chips

Wet mix

  • 75 g clarified butter {ghee}
  • 1 cup coconut sugar
  • 1 egg
  • 1 tbsp Greek yogurt
  • 1 tsp vanilla extract

Whipped vanilla orange spice cream

  • 300 ml 20% cream chilled
  • 1 tbsp powdered sugar
  • 1/2 tsp garam masala
  • Few drops orange extract
  • ½ vanilla bean scraped

Ghee Caramelised Walnuts

  • 1 cup ½walnut halves
  • 1 tbsp Ghee/ clarified butter
  • 2 tbsp sugar

Instructions

Fruit & Walnut Cake

  • Soak the fruit in the rum, 2 tbsp coconut sugar & garam masala for 2-3 days {or more if possible}. Check daily and top with more rum if required.
  • In a large bowl, whisk together the flour, almond meal, cocoa, garam masala, baking powder, baking soda and salt. Stir together dry mix with walnuts and chocolate chips.
  • Preheat oven to 160C. Line the bottoms and side of a 6″ round tin with baking parchment.
  • In the bowl of a stand mixer, beat the clarified butter/ghee and coconut sugar until light and moussey. Beat in eggs plus vanilla extract, followed by the Greek yogurt.
  • Toss the fruit into the dry mix, then fold it all into the butter mix.
  • Transfer to prepared tin, even out and bake for 50-60 minutes until done.
  • Cool completely and rest for a day

Whipped vanilla orange spice cream

  • Place all ingredients in a large bowl and whip until light.

Ghee Caramelised Walnuts

  • Heat the ghee in a heavy bottom pan. Add the walnut halves and gently roast over low flame until light golden.
  • Add the sugar and continue to cook unil caramelised tossing to coat the nuts.
  • Immediately turn out onto a steel plate or parchment paper/silpat in a single layer, and allow to cool.

Assemble

  • Crumble some moist fruit & walnut cake to line the base of the trifle glass. Top with whipped spice cream, some caramelised walnuts. Repeat. Serve immediately, or chill until ready to serve.

Chocolate Cake & Coffee Patisserie Cream Trifles … a coffee high!

“To me, the smell of fresh-made coffee is one of the greatest inventions.’
Hugh Jackman

Chocolate Cake & Coffee Patisserie Cream Trifles. The deep, sensual aroma of coffee steeping won me over! Are you devastated by the smell of fresh bread or cookies baking? Or onions in gently frying in butter? Roasting garam masala? Fruit stewing with vanilla beans? Or maybe coffee beans roasting? Fresh herbs? Freshly plucked tomatoes? I absolutely am. It’s an olfactory explosion of sorts.

When I was young I often woke up to the delicious smells of onions frying, a chocolate cake baking, a clarified butter/pure ghee dal tadka … but the most vivid memory was of the smell of wet earth after the first monsoon showers. To this day, the smell of wet earth takes me back to those childhood days when we used to race out to play in the rain. Pure nostalgia!Now more than ever before, my world is ruled by food aromas. Does your nose lead you to the kitchen? At home here, all day long, you’ll find folk following their nose into my kitchen. It’s the most happening place in the house. I baked a chocolate cake 2 days ago. Yet this coffee pound cake was on their mind. ‘Why didn’t you bake another coffee cake?’. The  teens pestered me! Annoying? Yes!I’m an out-and-out coffee sort of person! The family is too. Fresh coffee beans roasting … nirvana. Takes me back to days down south. Every house would roast their own coffee. Ours did not, but the neighbours generously shared the aromas. What a beautiful heady feeling to wake up to. Instant upliftment.

I’m also a vanilla sort of person, mostly paired with fruit. The fragrance of splitting a plump vanilla bean and scraping the insides makes my day. That morning was good! Once the thermomix got down to making the creme patisserie {7 minutes is all it takes}, I had ample time to sit and take in the fragrance. My hands smelt so good.

Try reducing fresh strawberries and vanilla bean for a compote. The whole house smells beautiful. Seriously … never underestimate the power of smell. Walk into a good coffee shop and if you’re like me, you’ll fall into a trance! 
So to cut a long story short, I was MAD that my chocolate cake didn’t go down well. I counselled myself a little. I knew what went wrong. I had tweaked a good recipe and added more baking soda than necessary. Extra baking soda always plays spoil sport. Note to self : BEWARE in future!I almost trashed the cake yet knew the crumb was light. It was a good cake basically, so trifle was on my mind. I love it when cake obliges with neat little squares. Two minutes later, I was in coffee creme patisserie mode. Time to win the coffee lovers back! Pastry cream that smelt like heaven, felt smooth as silk. Asked the daughter to check for sweetness. She couldn’t wouldn’t stop spooning it into her mouth! Just one last spoon, she begged!

Trifles are great make ahead desserts. Also a lovely way to use up leftover cake. We love fruit trifles and we loved these Chocolate Cake & Coffee Patisserie Cream Trifles too. Deep coffee flavours, great pairing with chocolate, nice play of textures. The cake cubes soaked in a coffee syrup. A swirl of whipped cream might have completed the trifle. So tell me dear reader, is your life is ruled by good food aromas? What are the smells that awaken your senses? Are you convinced that if something smells divine, it must taste even better? Do you eat with your eyes first? And do you believe, like me, that the sense of smell, sight and taste are all interlinked to make our world more delicious?

Food,  ingredients, aromas, the folk, the garden, the venue, memories, the ambiance … the entire connect weaves a delightful ‘spread’!
~For Indiblogger and Ambipur  … ‘Smelly To Smiley!’ ~

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Recipe: Chocolate Cake & Coffee Patisserie Cream Trifles 

Summary: We loved these Chocolate Cake & Coffee Patisserie Cream Trifles too. LOVED! Deep coffee flavours, great pairing with chocolate, nice play of textures. The cake cubes soaked in a coffee syrup. A swirl of whipped cream might have completed them! Serves 6-8.

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes plus cooling time
Ingredients:

  • Chocolate buttermilk pound cake {recipe adapted from here}
  • 175g whole wheat flour
  • 50g cocoa powder 
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100g unsalted butter, room temperature{or 70g butter + 30g olive oil}
  • 200g vanilla or plain sugar
  • 2 eggs
  • 100ml buttermilk 
  • 1 tsp pure vanilla extract
  • Coffee Cream Patisserie 
  • 75g granulated sugar
  • 200ml low-fat cream
  • 300ml milk
  • 40g plain flour
  • 30g instant coffee 
  • 2 eggs
  • 1/2 vanilla bean, scraped
  • 1 tsp coffee extract
  • Coffee syrup
  • 150ml water
  • 1 tsp sugar
  • 2 tsp coffee powder
  • Chocolate shavings to garnish {or/and whipped cream} 

Method:

  1. Chocolate buttermilk pound cake {you will have leftovers}
  2. Preheat the oven to 170C.Line the base and sides of a 7″ round tin.
  3. Sift the flour with the cocoa, baking powder, baking soda and salt. Reserve.
  4. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract.
  5. With beater on low add the flour and buttermilk alternately in three lots.
  6. Bake for 50-60 minutes till the tester comes out clean.Cool in tin for 25-20 minutes, then gently remove from tin.
  7. Cool completely, this cut into squares.
  8. Coffee Cream Patisserie {Thermomix recipe}
  9. Place all ingredients in bowl of thermomix and process to mix on speed 6 for 1 minute.
  10. Turn the TM to 90C, speed 4 and set for 7 minutes. {You can add the vanilla bean shell if you like. I did}
  11. Strain in a bowl and allow to cool. Stir often to avoid a film getting made on top. Cover with cling wrap, the plastic touching the surface, and chill until the cake cools.
  12. Coffee syrup
  13. Place all ingredients in a pan and simmer until the sugar dissolves. Allow to steep and cool until needed.
  14. Assembling trifles
  15. Place a handful of cake cubes in the base of serving glasses/bowls. Drizzle liberally with coffee syrup. Top with coffee pastry cream. Repeat again.
  16. Finish with a few cubes of chocolate cake {drizzled with coffee syrup} and chocolate shavings. {Pipe over whipped cream if desired}.
  17. Chill for about 2 hours before serving to allow the flavours to mature. You can assemble these a day ahead.
  18. Note: You can make the Coffee Cream Patisserie by the traditional stove top method too using the above ingredients.

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Also find me on The Rabid Baker, The Times of India

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