Sweet and sumptuous, these desserts by Angela Casley will end your night on a high.
The magic of these desserts lies in their presentation. They’ll give you an opportunity to practice your precision. Finish each with their corresponding sprinkles and glazes and serve with seasonal fruit or bubbles.
Lime and
Serves 8
Limes come and go a bit at this time of year. Lemon is a delicious alternative for a tangy-yet-sweet tart recipe. For decoration, use the egg whites to make mini meringues, for a pop of colour on top.
250g ginger nuts
80g butter, melted
4 egg yolks
¼ cup lime juice
Zest of 2 limes
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Advertise with NZME.395ml tin condensed milk
100g melted white chocolate
Garnish
Lime slices
Mini meringues
Icing sugar
- Whizz the gingernuts until they resemble fine breadcrumbs. Add the melted butter and combine. Press the mixture into a 22cm tin. Refrigerate for 20 minutes.
- Beat the egg yolks and condensed milk with the lime zest for 5 minutes. Add the lime juice and beat until thickened. Fold through the melted chocolate. Pour on to the biscuit base and chill for several hours or overnight.
- When ready to serve, decorate the top with thinly sliced limes, meringues and a good dust of icing sugar.
Homemade chocolate bars
Makes 8
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Advertise with NZME.If you’d like to provide your loved ones with a surprise, turn to these homemade chocolate bars — the pink interior is sweet and festive. Keep them chilled so they hold their shape, and remove from the freezer just a few minutes before enjoying together.
200g raspberries
1 cup desiccated coconut
½ cup ground almonds
½ cup macadamia nuts, roughly chopped
250g dark chocolate
Raspberry powder to sprinkle, optional
- Line a loaf tin with baking paper.
- Into a food processor place the raspberries, coconut and almonds, pulsing until well combined. Add the macadamia nuts and give another pulse to mix through. Pour the mixture into the tin and smooth the top. Cover and freeze for a couple of hours. Cut into 1.5cm bars.
- Break the chocolate into pieces and place into a bowl over simmering water. Stir once or twice until it is completely smooth.
- Line a tray with baking paper. Take the bars from the freezer. Using two forks, dip them into the chocolate turning to coat evenly. Place on to the paper. Put back into the freezer to set. Store in an airtight container and remove from the freezer a few minutes before eating. Before serving, sprinkle with raspberry powder, if using.
Sticky date cake with homemade caramel sauce
Serves 8
This sticky date cake is mouthwateringly good. One piece will not be enough. I washed it down with fresh herbal tea, made by adding thyme and rosemary to boiling water to infuse (you could brew this while the cake cools). To serve, I like this cake with whipped cream or vanilla icecream.
Cake
1 cup dried dates
1 cup boiling water
¼ cup treacle
100g butter, melted
2 eggs
½ cup brown sugar
1 ½ cup plain flour
3 tsp baking powder
1 tsp each of ground ginger and cinnamon
Sauce
50g butter
½ cup brown sugar
2 Tbsp treacle
½ cup cream
To serve
Lightly whipped cream or icecream
- Preheat the oven to 170C. Line the base of a 22cm round tin with baking paper.
- Place the dates into a bowl and pour over the boiling water. Leave for 15-20 minutes. Then puree together and place into a large bowl.
- Add the treacle, butter, egg, and sugar to the dates, stirring well. Then, sift in the flour, baking powder and spices. Pour into the tin and place into the centre of the oven for 30-35 minutes. Remove and cool.
- While the cake cooks, make the sauce. Place the butter, sugar, treacle, and cream in a small pot. Slowly bring to a simmer for 2-3 minutes. Remove and cool.
- Poke several holes in the cake and pour over half of the sauce, reserving the rest for serving.
- Serve while warm with lightly whipped cream.
