You’ll be having sweet dreams this Valentines after trying some of these recipes. Date night desserts, done!
‘I love you’ cake
Serves 12:
Prep: 50 mins
Cook: 50 mins, plus cooling time
- 250g butter, softened
- 1 cup caster sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 3/4 cup buttermilk
- 2 Tbsp red gel food colouring
Icing
- 1 and a 1/2 cups icing sugar
- 2 Tbsp water
- Handful rose petals for decoration
- 1/2 cup peeled, chopped pistachio nuts
- 1 egg, white separated
- 1/4 cup caster sugar
Preheat oven to 180°C (160°C fan-forced). Grease a Pyrex Platinum heart springform pan.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Combine flours and cocoa in a medium bowl. Add flour mixture and buttermilk to butter mixture. Stir to combine. Stir in colouring. Spoon mixture into prepared pan. Level top. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan 10 minutes. Transfer to a wire rack to cool.
Make icing: combine icing sugar with water and stir, spread onto cooled cake. Take rose petals or edible flowers and gently coat with egg white and sprinkle caster sugar. Set aside to dry. Decorate cake with petals and add pistachios.
More recipes:
Papaya sorbet
Recipe created for Ruby Rise by Sarah Bell of Our Nourishing Table.
- 1 large Ruby Rise papaya, deseeded and flesh removed
- 1 cup pure coconut milk
- 2/3 cup pure maple syrup
- Juice and zest of 1 lime
- 1 tsp xanthan gum
The day before, place the drum of an ice cream churner in the freezer and allow to freeze overnight.
The next day; to a blender add: the flesh of 1 large Ruby Rise papaya, coconut milk, pure maple syrup, juice and zest of 1 lime and the xanthan gum. Blend on high until creamy.
Remove ice cream maker drum from the freezer and carefully pour sorbet mixture in. Churn for 25 minutes or until mixture resembles soft serve consistency. Pour mixture into a tin and smooth out with a spoon. Cover tin with aluminium foil and place in freezer to set for at least 3-4 hours (after freezing overnight, allow sorbet to stand for 5-10 minutes to soften before serving).
