Tag: dessert

Categories
Recipes

Valencia Orange Sunset Pie

Oranges are bright, colourful and a happy fruit. Yes, fruit can be happy, especially when it reminds me of summer and holidays.

The Valencia Orange Sunset Pie looks so pretty

Todarello’s Katoomba Village Fruit Market is the best place to buy fresh produce in Katoomba. They have a bright and large store to showcase their fresh fruit and vegetables. I love visiting Toddarello’s to get all my fresh goodies for the family, as I always know that I get great quality, and the service is excellent. If you need help to get your fresh produce to the car someone will carry it for you making your shopping experience so much easier.

I visited Todarello’s to stock up on Valencia oranges to make a few things to enjoy during summer. The recipes I created don’t have to be just for summer they can be enjoyed all year round!

“Valencias are one of the most common orange varieties, and available from November to February – the summer months. They are deliciously sweet and juicy and ideal for juicing. Valencias are mainly grown in the Riverina.”

Citrus Australia.
The entry to Todarello’s at Katoomba

Yummy looking Valancia Oranges
These are perfect Valancia Oranges for my recipes, thanks Todarello’s

Shopping at Todarello’s at Katoomba
The side of the Valencia Orange Sunset Pie makes me want a slice now!

I wanted to cook a pie or dessert with oranges but had no idea what to make, a Google search had many suggestions but one recipe that interested me was a Valencia Orange Sunset Pie.

The website for the recipe said it was like a Key Lime Pie but with Valencia oranges. In the recipe, I saw the crust was made with Nilla Wafers instead of Graham crackers. I however made my version with vanilla wafer biscuits.

One of the attractions of creating this recipe was to attempt a very orangy dessert and a crust from vanilla wafers rather than pastry. I really wasn’t sure about it, as I had never made a crust with wafers or crushed biscuits. I know other tarts and pies have similar crusts so it is not that different, it was just something I had never created before.

Totally impressive Valencia Orange Sunset Pie

My recipe was inspired by the All Recipes version. I made a few changes to make it my own.

INGREDIENTS

Crust:

  • 2 cups of crushed vanilla wafers ( I used 2 packs of vanilla wafers from Woolworths)
  • 2 tablespoons of white sugar
  • 5 tablespoons of unsalted butter, melted

Orange Filling:

  • 5 large egg yolks, beaten
  • 1 can of Sweetened Condensed Milk 397g
  • 4 Valencia Oranges juiced and pureed (before you juice the oranges make sure you get the zest from each of the oranges). In the All Recipes version, they used concentrated orange juice. I thought why not have fresh juice and make it even more orangey.
Valencia Orange Sunset Pie ingredients

Decoration:

  • Zest from oranges – use a grater to get the zest from the oranges (do this before you use them to juice and then puree).
  • Extra oranges for fresh orange slices
  • Flowers

Other options for decorating the pie can be toasted almond flakes and whipped cream or ice cream.

Full view of the Valencia Orange Sunset Pie


METHOD

Preheat oven to 180 degrees C or 350 degrees F

Step 1: Make the crust first. Stir wafers, butter, and sugar in a bowl until all are mixed thoroughly together. Take the mixture and press evenly in the bottom and up the sides of a pie tin.

Step 2: Bake crust for 10 minutes or until golden brown. Cool the crust while you make the orange filling.

Step 3: In a saucepan over high heat to begin with and then lower to medium heat after about 2-3 mins. Mix eggs, add condensed milk, and the pureed Valencia oranges with juice as well. Make sure all ingredients are combined well and it is slightly thickening up.

Step 4: Pour the filling into the cooled crust.

Step 5: Bake until the filling is firm to the touch and only slightly wobbly in the centre. Cooking time is about 13 minutes or a little bit more depending on your oven. Remove from the oven and allow to cool completely before you put your sunshine pie in the fridge to fully set.

Step 6: Now your Valencia Orange Sunset Pie has cooled down it needs to go into the fridge to set completely and not be so wibbly wobbly.

Step 7: Decorate your Valencia Orange Sunset Pie. Add the orange zest, fresh orange slices, almonds, cream, flowers, or other nuts like pistachios. You can even have flakes of dark chocolate and make it a bit like a jaffa cake, it is up to you. Be creative!

I added fresh orange zest and orange slices to decorate the Valencia Orange Sunset Pie

“Valencia oranges were originally grown in southern California, they were named after Valencia in Spain, which is renowned for growing sweet oranges. It’s a thin skinned orange and is perfect for juicing.”

Yates
Testing out the Valencia Orange Sunset Pie

POST FEAST REVIEW

Looking at a pie like Valencia Orange Sunset Pie I thought creating it would be complicated. Well, it was a lot easier and straightforward than I thought it would be, in fact, it was super easy.

The filling was so tangy and orangy, the zest on top really made it pop. I think that using fresh juice and pulp puree from valencia oranges made it taste fantastic.

The crust of the Valencia Orange Sunset Pie looks so yummy!

WOULD I MAKE THIS AGAIN?

Yes, I would make this in a heartbeat. I would change the crust to shortcrust pastry, and make little individual pies rather than one big one.

I do hope you like this Valencia Orange Sunset Pie as much as I do. It will impress guests at your next dinner party or be a great treat if you visit friends and family for dessert.

What to make if you have extra Valencia Oranges

If you have extra oranges over why not make a very orangey orange syrup



SIGN UP FOR MY NEWSLETTER

Don’t miss a thing by signing up for my newsletter. The newsletter will list all giveaways and fabulous things that are happening. Stay current with all the things that are happening on Mummy to Twins Plus One.




This post has affiliate links



Categories
Recipes

Mango, Blueberry and Pecan Dump Cake

Mango, Blueberry and Pecan Dump Cake
Mango, Blueberry and Pecan Dump Cake

I had no idea dump cakes were a thing. Did you know about dump cakes? If you did, I feel like now I am in on the secret too.

I read a few dump cake recipes and thought they all sounded a little bit like crumble and decided I had to give one a go.

During the week when you are busy and tired having a go-to dessert or a dessert that can change with the ingredients you have available is ideal and having a dish that can be all dumped into a baking dish and cooked in the oven with no extra work is a magical thing too.

You will be the star as everyone will think you have slaved in the kitchen for hours and hours. Don’t tell them and get someone to pour you a glass of wine while you enjoy your dump cake.

INGREDIENTS

  • 2 cups of blueberries
  • 3 and a half cups of mangoes (I used frozen mangoes that was already chopped)
  • 1 cup of pecans chopped
  • 96 grams (3/4 cup) of butter cubed
  • Vanilla or Butter Cake Mix (You can make your own or get a cake mix from the shops)
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of vanilla essence
  • 1/4 cup of sugar

Put the oven on to warm up. Set it to 180°C or 356°F

Mango, Blueberry and Pecan Dump Cake
Mango, Blueberry and Pecan Dump Cake

METHOD

Step 1: Add the blueberries and mango to the baking dish

Step 2: Pour the sugar over the fruit

Step 3: Sprinkle 1/2 teaspoon of vanilla essence over the fruit and sugar.

Step 4: I added the ground cinnamon by sprinkling it over the fruit but you can add the cinnamon to the cake mixture and then add it over the fruit.

Step 5: Pour the butter or vanilla cake mix over the top of the fruit and make sure it covers all the fruit.

Step 6: Cut up the butter into cubes and add to the top of the dish. Make sure that the cube butter is evenly spread across the dish.

Step 7: Now add the baking dish to the oven and back for 40mins.

Step 8: Serve hot with ice cream and enjoy!

DOWNLOAD THE RECIPE CARD

POST FEAST REVIEW

I thought the dump cake was more like a crumble.

It was tasty and the pecans added an extra crunch and texture that was a good mix with the mango and blueberries.

Creating this dessert was easy, and didn’t require much at all other than dumping ingredients in a baking dish and cooking it. It is definitely a winner for a very busy parent.

I will definitely be cooking more dump cakes, and testing out other ingredients for new dump cake creations.

Sign up for my newsletter

Stay current with all the things that are happening on Mummy to Twins Plus One. Don’t miss a thing by signing up for my newsletter. This newsletter will list all giveaways and fabulous things that are happening.




Categories
Recipes

Mandarin & Rhubarb Crumble

Would you like to make a super yummy and easy dessert?

This crumble is so simple and tastes amazing, it will impress everyone.

If you are taking a dessert to a dinner party this is the thing to make, you can make a big tray of it and all you need to add after heating it up is some vanilla ice cream.

Many of these crumbles call for oranges, not mandarins, I love mandarins and look forward to mandarin season, so adding mandarins to a dessert is vital. Since I have never added mandarins to anything I have cooked before I thought why not give it a go.

All the ingredients ready to make Mandarin & Rhubarb Crumble
All the ingredients ready to make Mandarin & Rhubarb Crumble

 

 

Download the recipe card for Mandarin & Rhubarb Crumble

 

Chopping up the rhubarb
Chopping up the rhubarb

 

Put oven on 180°C or  356°F to heat up
while you get everything ready

Ingredients

  • 6 cups chopped Rhubarb
  • (I used 1 big bunch of Rhubarb)
  • 1 1/2 cups sugar
  • I small bag of mandarins
  • 1 cup packed brown sugar
  • 1 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • Ice cream to serve

 

Make sure to cut out the mandarin seeds
Make sure to cut out the mandarin seeds

 

 

Method

Step 1: Cut up Rhubarb into small pieces

Step 2: Peel all the Mandarins and cut out the seeds

Step 3: In a large bowl, add the rhubarb and sugar let stand for 15 mins, stirring occasionally.

Step 4: In a large bowl, mix the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs.

Step 5: Add Rhubarb and sugar mixture to a large baking dish

Step 6: Add the Mandarins on top of the Rhubarb – make sure they are evenly spread

Step 7: Add the crumble mixture on top making sure it fully covers the top

Step 8: Bake at 180° for 40 minutes or until the top is golden brown

Step 9: Eat the yummy mandarin and rhubarb crumble with some ice cream. ENJOY!

Mandarin & Rhubarb Crumble cooling down and getting ready to eat!
Mandarin & Rhubarb Crumble cooling down and getting ready to eat!

I hope you enjoy this yummy recipe.

Sign up for my newsletter

Stay current with all the things that are happening on Mummy to Twins Plus One. Don’t miss a thing by signing up for my newsletter. This newsletter will list all giveaways and fabulous things that are happening.

 

This post has affiliate links

Categories
Recipes

Pretty Pastry Apple & Rhubarb Crumble

Are you a crumbles or pies aficionado? If so, chances are you’ve whipped up a few in your culinary adventures! You might have mastered the classic pastry tops – whether it’s the fully covered version or the artful weave of long pastry rectangles, creating a delightful basket-like appearance.

Why settle for ordinary when you can jazz up your pie or crumble into a showstopper? Elevate your dessert game and turn it into a jaw-dropping centerpiece that’ll leave your guests amazed!

Creating a visually stunning baked crumble is a breeze—grab your favourite cookie cutters and get creative! With a plethora of patterns at your disposal, the possibilities are endless. I opted for quirky choices like flower shapes (with funky-edged cutters) and whimsical stars. The result? Not exactly flowers or stars, but a unique blend that looked out-of-this-world!

Preheat your oven to 180° Celsius or 356° Fahrenheit.

Prepare to level up your dessert game! Follow these steps to create a show-stopping crumble or pie that steals the spotlight at your dinner party! 🌟

Todarello’s Katoomba Village Fruit Market

I love hitting up Todarello’s Katoomba Village Fruit Market for my fresh produce fix! It’s the jackpot for top-notch ingredients at unbeatable prices. But let me tell you, shopping there isn’t just about stocking up—it’s a vibrant burst of colours and a haven of friendly faces!

Yummy looking rhubarb at Todarello’s Katoomba
Fresh produce in my trolley at Todarello’s Katoomba

On my recent visit, I snagged a bunch of rhubarb and scored four juicy green apples. This place is a treasure trove! 🍏✨

Now armed with my fresh ingredients I’m ready to start my apple and rhubarb crumble.

Granny Smith apples at Todarello’s Katoomba Village Fruit Market
Red Delicious and Granny Smith apples at Todarello’s Katoomba

INGREDIENTS

  • 4 Apples ( I chose green apples but you can use red ones if you wish)
  • 1 big bunch of rhubarb
  • Shortcrust pastry ( you can make your own from scratch – in this recipe I used frozen shortcrust pastry to save time)
  • A little water to cook the rhubarb before it goes into the dish with the pastry
  • Cookie cutters for the top of the crumble or pie
  • Egg yolk to brush the top pastry before you put it in the oven
  • Cream or ice cream for serving
The rhubarb softened from a little cooking in a saucepan
and ready to put in the dish with the pastry.

Filling the crumble with the rhubarb and apples – it looks so bright!

Apples cut up ready for the crumble
The rhubarb from Todarello’s Katoomba Village Fruit Market

METHOD

  • Chop the apples (have the apples thinly sliced).
  • Chop up the rhubarb into bite-sized pieces.
  • Cook the rhubarb with a little water to soften it – Cook for around 10 minutes or less depending on how fast it softens up.
  • Add pastry to the bottom of the dish for the crumble or pie, make sure that the pastry goes to the side of the whole dish. Ensuring that all the area is covered with pastry means that when you cut into the crumble or pie it will have a nice side crust. Cook the pastry a little in the oven to ensure that when you put in the other ingredients it isn’t soggy and the base holds. Cook for around 10 minutes, until a little golden but not too much as you will need to cook again when the ingredients are in the dish and you don’t want to overcook the pastry.
  • Create delicious layers of goodness in your dish! Start by adding half of the rhubarb to the bottom, followed by a layer of apples. Repeat this delightful pattern of rhubarb and apples until you’ve used up all your ingredients. This layering technique ensures that the crumble gets evenly coated with both rhubarb and apples, guaranteeing a flavorful bite in every spoonful!
  • Use the pastry to cut up different shapes to form the top crust of the crumble or pie. Layer them so they look nice and also cover the top of the crumble or pie.
  • Use the egg yolk to brush the pastry on the top and then put it in the oven to cook.
Cutting the pastry with cookie cutters to form the top of the crumble
Adding the pretty pastry top to my crumble

All ready to go into the oven – Apple and Rhubarb crumble with cut-out pastry for the top of the crumble. It is also brushed with the
egg to make it a nice golden brown.
  • Cook until the pastry is golden brown and the rhubarb and apples are bubbling away and are very cooked through. Cook for around 30 minutes or until golden brown on top.
  • If you have cream, you can whip it with electronic beaters or by hand. I like to put the cream into my blender and put it on the chop setting. I do this for a few minutes and it makes instant whipped cream. I call this the cheats whipped cream!
Such a pretty-looking Apple and Rhubarb Crumble
Cooked and ready to eat! The pretty apple and rhubarb crumble all ready to serve.

It is so YUMMY and an easy dessert to impress everyone!

So yummy and looked stunning

Enjoy, and I hope you and your guests love this as much as we do.

More Rhubarb Recipes

Rhubarb from Todarellos at Katoomba

Sign up for my newsletter

Stay current with all the things that are happening on Mummy to Twins Plus One. Don’t miss a thing by signing up for my newsletter. This newsletter will list all giveaways and fabulous things that are happening.

This post has affiliate links

Categories
Recipes

Dark Chocolate and Raspberry Walk into a Tart… and It’s Delicious

A gorgeous slice of Dark Chocolate Raspberry Oreo Crust Tart – You want it don’t you!

Dark chocolate and raspberries, side by side,
Met on a crisp Oreo base, with nothing to hide.
One whispered, “I’m rich, I’m smooth, I’ll thrill,”
The other replied, “I’m tart and sweet, let’s chill!”

Together they danced, a perfect embrace,
Melding flavours, setting hearts to race.
With a twist of the crust, their love was complete,
And that’s how this tart became the ultimate treat!

This stunning dessert is super simple to make, looks impressive, and is sure to wow everyone. Find out how to whip up this fabulous tart!

Looks so yummy and ready to eat!

Note: This is a no-bake recipe where everything sets perfectly in the freezer and fridge—no fuss, just deliciousness! Perfect for the busy holiday season or anytime you need a quick treat.

ITEMS YOU NEED

  • Tart pan – I used one with a removable bottom, which makes it much easier to lift the tart out. You can use a different pan, but it might be a bit trickier.
  • Blender/food processor – Perfect for crushing the Oreo cookies and pureeing the raspberries smoothly.
  • Grater – I used it to finely grate the dark chocolate for a decorative touch on top of the tart.
Getting ready to make a dark chocolate raspberry tart with an Oreo crust.

INGREDIENTS

  • 4 punnets of raspberries: 1 for the filling, 1 for the purée topping, and 2 for decorating the tart.
  • 45 Oreo Cookies (about 3–4 packs). I originally planned to use fewer cookies, but my tart pan needed extra coverage. If you’re using a smaller pan, you can reduce the quantity accordingly. 
  • 90 grams of butter
  • 300 ml of whipping cream
  • 400 grams of dark chocolate
Raspberries are so delicious and in season,
perfect for a dessert with dark chocolate.

Raspberries at Todarello’s Katoomba Village Fruit Market
Raspberries ready to be made into
a dark chocolate raspberry Oreo tart

Todarello’s Katoomba Village Fruit Market looks bright and colourful.

I purchased my fresh raspberries from Todarello’s Katoomba Village Fruit Market, and it’s truly a treasure trove of fresh and fabulous produce! From vibrant fruits to crisp veggies, their selection is simply stunning. Plus, their customer service is outstanding. Need help getting your goodies to the car? Just ask, and their friendly staff will happily assist.

These raspberries look so delicious.

I absolutely love shopping at Todarello’s—it’s a feast for the eyes with all the bright, colorful displays. Everything you could possibly want is right there, making every visit a delightful experience!

Summer’s Sweetest Treat: Raspberries Are in Season!

Raspberries are at their peak this summer, bursting with flavour and brimming with health benefits. These vibrant berries are rich in antioxidants, helping to fight free radicals and support anti-aging, and they’re packed with vitamin C to keep your skin radiant and healthy.

And let’s not forget dark chocolate—it’s not just indulgent but also good for you in moderation! Loaded with antioxidants and linked to heart health, dark chocolate makes the perfect partner for raspberries.

This tart is the ultimate way to enjoy the best of both worlds. It’s a delicious dessert that also helps you get your dose of summer’s sweetest fruit and a touch of heart-healthy indulgence!

METHOD

Step 1: Crafting the Oreo Tart Crust
(Feel free to swap the Oreo crust for a classic pastry base, homemade or store-bought.)
Start by crushing the Oreo cookies in a blender or food processor—you may need to work in batches. Once crushed, the cookies should resemble fine crumbs, almost like edible dirt (but much tastier!). Transfer the crumbs to a bowl, melt the butter, and mix it into the crumbs until they form a sticky dough.

The Oreo Cookies all ready to become the tart crust.

Step 2: Preparing and Shaping the Crust
Lightly grease the tart pan with a touch of butter to ensure the crust doesn’t stick and releases easily. Press the Oreo dough into the pan, smoothing it out to create an even layer along the bottom and up the sides. Take care to ensure the crust is consistent throughout—this will help it hold together when sliced and prevent crumbling.

Oreo Crumbs/dirt ready to form the tart crust
Melted butter was added to the
Oreo Crumbs
Oreo crust pressed into pan and ready to set in the freezer and fridge

Step 3: Setting the Crust
Once the crust is pressed into the tart pan, it needs time to set. Place the pan in the freezer for 10 minutes to firm up. After that, transfer it to the fridge to keep it chilled until you’re ready to add the filling.

Step 4: Creating the Filling
In a mixing bowl, combine 300ml of whipping cream, melted dark chocolate, and the purée from 1 punnet of raspberries. Stir until the mixture is smooth, well-blended, and starts to thicken. Once ready, pour the luscious filling into the prepared tart crust, spreading it evenly.

Delicious dark chocolate.

Mixing the filling
The filling in the tart pan before the raspberry puree topping
The tart setting in the fridge with the raspberry puree topping

Step 5: Crafting the Raspberry Purée Topping
Blend 1 punnet of raspberries until silky smooth. Pour the purée into a jug or directly onto the tart, spreading it gently over the chocolate filling. For a thicker, more decorative effect, reduce the purée slightly before adding it. Whether it’s a vibrant pattern or a rich additional layer, this raspberry topping perfectly complements the dark chocolate.

What a stunning dark crust the Oreo Cookies give this tart.

Step 6: Setting the Tart
Allow the tart to chill in the fridge for at least 3 hours to set properly. Make sure it’s firm and no longer wobbly—if it still jiggles, give it a bit more time to chill. For best results, you can let it set overnight, which works perfectly without altering the final texture. I let this tart chill overnight for an effortless finish.

Dark Chocolate Raspberry Oreo Crust Tart.

Step 7: Decorations
As the tart sets, get creative with your decorations! You can top it with more fresh raspberries, a handful of nuts, shaved chocolate, molded chocolate decorations, or even a scoop of ice cream for an extra indulgent touch.

Side view of the Dark Chocolate Raspberry Oreo Crust Tart.

Just check out the filling and how the chocolate
and raspberries make you want to have a bite.

The grated dark chocolate creates a great visual
for this slice and also adds more texture.

This dessert is incredibly simple to make and doesn’t require much hands-on time. It took me about an hour to prep everything, and the fridge did the rest. Plus, no baking? That’s a treat in itself!

I hope you enjoy making this tart as much as I did. Why not get creative with different decorations—pine nuts, pistachios, toasted almonds, or even more raspberries to fill the entire tart? You could also try adding dark chocolate decorative moulds to give it an extra special touch. Have fun with it and make it your own.

POST FEAST REVIEW

I was genuinely surprised at how simple this recipe turned out to be! It might look fancy, but trust me, it’s not. Just whip up the crust, mix the filling, add the topping, and let the fridge work its magic. Once it’s set, go wild with the decorations, and you’re ready to serve. Easy, right?

Next time, I might try a traditional pastry base or even a store-bought one to see how it affects the flavour and prep time. You could also experiment with different biscuit bases for your own unique twist. That said, this tart was an absolute hit! It disappeared in record time, with everyone raving about the velvety smooth dark chocolate perfectly balanced by the tart zing of raspberries—a match made in dessert heaven.

And can we take a moment to appreciate that Oreo cookie crust? Not only was it ridiculously easy to make, but the deep dark base also made the vibrant red raspberries pop like a work of art. Total showstopper!

WOULD I MAKE THIS AGAIN?

Absolutely, I’d definitely make this again—it was a huge hit in my house! Next time, I’d opt for individual tarts instead of one large one, as it makes for a more convenient, bite-sized treat. That way, you can simply enjoy a small tart without needing to slice it up. This dessert is incredibly easy to make and perfect for dinner parties, birthdays, holidays, or any special occasion.

SIGN UP FOR MY NEWSLETTER

Don’t miss a thing by signing up for my newsletter. The newsletter will list all giveaways and fabulous things that are happening. Stay current with all the things that are happening on Mummy to Twins Plus One.




Categories
Recipes

Marble Dark Chocolate Cake

Have you been drooling and dreaming over a chocolate cake?

How about a chocolate cake that has dark chocolate icing?

Well, I have the cake for you… and it will definitely give you your chocolate fix. Plus there is a free printable recipe card to download.

Hamilton Island Seaplane 728 x 90

Ingredients

  • 1 vanilla cake mix
  • 1 chocolate cake mix
  • 4 eggs (2 eggs per cake mix)
  • 2 tablespoons of soft butter or oil for the cake ( 1 tablespoon per cake mix)
  • 160ml of milk per cake mix (so times 2)
  • Whipping cream
  • Dark chocolate for the decorations
  • 6 teaspoons of dark chocolate cocoa for the icing
  • Soft icing sugar – I used half a small bag of CSR Soft Sugar Icing Mixture

Make sure that the oven is set to 180°C or 356°F

The chocolate cake mixture
Dark chocolate melting in the saucepan to use for decorating

Method

  1. Oil or add butter to the cake pans
  2. Mix the vanilla cake mix
  3. Mix the chocolate cake mix
  4. Half the cake mixtures and put a bit in each pan to create the marble effect
  5. Cook the cakes for around 30 mins or until brown. If you put in a knife and it comes out clean it is done.
  6. Melt the chocolate and pour the melted chocolate on a tray with baking paper. Add the tray to the fridge to set the chocolate.
  7. Add the icing sugar, 6 teaspoons of dark chocolate cocoa. Add a little water or lemon or apple juice to make the icing mix well.
  8. To make the cheats whipped cream simply add the cream to a blender and choose the chop option. Continue until it looks thick. It will take a couple of minutes, you will be suprised at how quick it is, oh and how simple it is too.
  9. When cakes are cooked and cooled add the whipped cream to the middle of the cake, add the top layer of cake.
  10. Cover the cake with the dark chocolate icing
  11. Break up the chocolate and make sure that it is in different sizes and shapes. Stick it to the top and side of the cake.
  12. Now eat your very chocolatey marble cake.
The two marble cakes are ready to ice and decorate
Super dark chocolate icing
Looking so chocolatey and delicious

Download the FREE Marble Chocolate Cake Recipe Card
Cut up and ready to eat, don’t you think it looks yummy!

Make sure to download the printable recipe card to make this super yummy very chocolatey cake.

Post Feast Review

I found this cake very easy to make and all elements came together really well. I did cheat a bit with packet cake mixes but when are a busy mummy this does help you out.

One element that I didn’t get 100% right was the whipped cream in the middle of the cake, I added some cream to the top of the cake but should have kept it all for the middle of the cake. After adding the very dark chocolate icing it did add to the marble effect of the cake.

Having the cream helped with the double layer and allowed a different texture and taste with the bitterness of the dark chocolate.

The addition of the broken dark chocolate shards really topped off the cake visually and also from a dark chocolate lover was a fabulous addition (and between hubby and kids the chocolate on top didn’t last long)

Will I make it again? 

Yes, this is one cake that I would make again no questions asked. I would change it up a little bit and maybe add raspberries to the middle of the cake or possibly blueberries.

Sign up for my newsletter

Stay current with all the things that are happening on Mummy to Twins Plus One. Don’t miss a thing by signing up for my newsletter. This newsletter will list all giveaways and fabulous things that are happening.




This post has Affiliate Links

This post was originally published on August 26, 2021

Categories
Recipes

Orangey Orange Syrup

I had such lovely Valencia oranges from Todarello’s Katoomba Village Fruit Market and thought why not try making orange syrup? How about making it even more orangey, so that each bite just screams summer oranges, even the smell instantly makes you know that it is orange.

Looking online for recipes for orange syrup, all the recipes tell you to use the juice and not pulp. Why not use the pulp? Why not use the super fresh orange puree to ensure your orange syrup is like eating a fresh orange?

Wouldn’t this be AMAZING to have a syrup that just screams tangy fresh tasty juicy oranges?

So how did I make this extremely yummy orange syrup?

This orange syrup can be used for cocktails, refreshing drinks (plain water and sparkling), syrup over ice cream, and also sauce to bind cakes together for a creative cake creation.

INGREDIENTS

  • 2 Valencia Oranges = 1 cup of orange puree
  • 1 cup of water
  • 1 and a half cups of sugar
  • Orange skin (Use the skin of the 2 Valencia oranges so that it infuses the orange flavour).
All the oranges before they went into the blender

METHOD

This recipe takes around 20 minutes to make. Not long to then enjoy your orange syrup.

Step 1: Cut up the 2 Valencia oranges, remove the skin and just leave the flesh of the orange. Put all the orange flesh into a blender and make sure it is thoroughly pureed. Pour out into a measuring cup, you should have 1 cup.

Step 2: Put the orange puree, water, and sugar into a saucepan. Melt the sugar and wait till the mixture thickens up a little. Depending on the amount of sugar added depends on how thick the syrup gets, if you wish to have a thicker syrup you can add more sugar. (I put my syrup in the fridge and it thickened up a bit more after a few days.)

Step 3: Add the orange rind to the mixture so that the orange flavour gets stronger. I cut up all the orange skin and added it all.

Step 4: Once cooked to your desired consistency strain the mixture and once cool put it in a jar/jug and then in the fridge. The syrup will keep in the fridge for around a month.

I added orange juice and orange to ice cubes – It made my orange syrup gin drink taste amazing!

POST FEAST REVIEW

I had no idea that fruit syrup was really easy to make. The syrup had a nice caramel taste when it was added to vanilla ice cream. I added orange zest for taste and decoration, the zest added bursts of flavour.

Having the syrup in the fridge for a few days allowed it to thicken up a little more. It was a better consistency after about 3 days in the fridge.

There is an amazing amount of uses for orange syrup, drinks, cakes, ice cream, and desserts.

Now that I know how easy it is to make, I will make different types of syrup for desserts. How about raspberry, blueberry or mandarin syrup? I am now thinking about another ingredient could be syrup.

So refreshing with fresh orange syrup
You can add a little or a lot depending on your taste

WOULD I MAKE THIS AGAIN?

Yes, I would make this again, however, I would make some changes when making it next. I would add more orange and up the sugar a bit. Creating a thicker syrup that is more like an orange concentrate from fresh oranges. Adding the zest to the syrup would be a great addition as well, this way there is a different texture for taste and it will look amazing too.

SIGN UP FOR MY NEWSLETTER

Don’t miss a thing by signing up for my newsletter. The newsletter will list all giveaways and fabulous things that are happening. Stay current with all the things that are happening on Mummy to Twins Plus One.




This post has affiliate links

Originally published Monday, January 16, 2023