Whole Orange Flourless Sugarless Gluten-Free Cake with a Jaffa Twist

My partner is trying to rid our house of high processed flours and refined sugars, he is fighting a loosing battle, but god love him for trying.  So I am succumbing to attempts at trying to find ways to make delicious cakes with occasionally less sugars.  Then I stumbled and adjusted this little beauty, not only white sugar free and flourless but also gluten free too..... But hey I just can't help it.... I added chocolate frosting sprinkles!

Booyeah!

Whole Orange Cake

(Gluten-Free, Sugar-Free, Flourless)

2 Whole Oranges
6 Eggs
1 cup Organic Honey
250g Almond Meal
1 tsp Baking Powder

Wash your 2 oranges to remove dirt or wax, then place them both into a large saucepan and cover with water and bring to the boil them on a high heat, then turn down to a simmer and cover with a lid. Allow to simmer for 1 hour.  Remove them from the water after the hour and place them on a plate to reduce to room temperature.

Once the oranges are at room temp, cut them in half through cross section, remove seeds, then cut them into 8 pieces, leaving skin on, then place the orange pieces into the food processor, pulse the orange until a puree.

Crack your 6 eggs into the mixer and whisk on high for 5 minutes, this will get them into a high froth of beautiful fluffy pale orange colour.

Then add in your honey and remain beating mix on high to stay fluffy.  Then pour in your orange pulp from the food processor.

Finally add in your almond meal and baking powder and mix through well.

Pre heat your oven to 170 degrees (150 fan forced).  Prepare your springform tin with butter and flour, pour your cake mix into the prepared pan.  Place into the oven and bake for 1 hour.

Allow the cake to cool before removing from the pan.  

Ice your cake with your choice of frosting (or nothing to keep it completely healthy), I went for Chocolate to create a Jaffa flavour.

Sweet Shop Inspired Lolly & Dessert Buffet Tables - Book Yours Today!

I was honoured and thrilled to have my dear friend ask me to cater her new baby girl's Christening with a Lolly Buffet Table, complete with personalised Lolly Bags as the Bombonieries for guests.

The jars I already have, I have been accumulating Apothecary Jars over the recent years and use them for parties and high teas, I use them at home in the kitchen filled with left over cookies from my orders. I just needed an excuse to add to my collection!

I ordered sweets to match the theme such as Musk Sticks, Mini Jelly Beans, Jelly Babies, Milk Bottles, Raspberry White Chocolate Bullets and Strawberry Sour Straps.  Also made to order I created Cookie Booties, Bubblegum Marshmallow Clouds, Mini Strawberry Meringue Kisses and Strawberry Filled Chocolate Coated Oreo Candies.

All items featured in the Lolly Buffet can be ordered through the Cookie Queen Kitsch'n, minimum 2-4 weeks notice is required, and payment needs to be made 14 days ahead of your function date to allow for ordering the sweets & ingredients.  A bond of $60-100 is required on the day for the Jars (depending on the quantity booked), to cover any breakages, the bond is refunded upon the collection of the jars provided there is no damage to be replaced.

Apothecary & Candy Jars To Hire (+ Bond) :-

Large : $20 each
Medium : $15 each
Small, Pop Stands & Lolly Barrels : $10 each
Scoops/Tongs are provided per jar

Personalised Lolly Bags :-

Plain/Patterned Paper Bags : $ 24/24 bags
Paper Bags with Personalised with Ink Stamped Name : $ 30/24 bags
Paper Bags with Personalised with Event Name Stickers : $ 50/24 bags
Cello Bags Plain : $ 12/24 bags
Cello Bags with Event Name Stickers : $25/24 bags
(Note : For Buffets due to bulky items & pops I use a longer bag of 7 inches & 5 inches wide and the top can be folded over to seal)

Baby Bootie Cookies

$3.50/cookie (min order 12)

Mashmallow Clouds - flavoured Bubblegum

$1.00/marshmallow - cutter shape & flavour of your choice (min order 24)

Oreo Pops

$4.00/pop - choc, vanilla, strawberry or funfetti oreos and coating colour of choice (min order 12)

Mini Meringue Kisses

$2.00/meringue kiss or $3.50/large meringue - colour & flavour of choice (min order 24)

Macarons available upon request also priced at $24 /dozen.

To Book me for your next function, do not hesitate to email me at : cookiequeen@y7mail.com or phone me on 0497 103 638. I can tailor a Lolly or Dessert Buffet to suit your theme, needs or specifications.

Hire/Setup Packages Available

1 - Buffet Basics Package 

• 2 Jars
• 3 Lolly Barrels
• Scoops & Tongs
• Selection of 5 Sweets (additional cost)

Suits 10-12 Guests
Total = $54.00 + Sweets + Bond
___________________________________
2 - Candy-licious Package 

• 1 Lrg Jar
• 2 Med Jars
• 3 Lolly Barrels
• Scoops & Tongs
• Selection of 5 Sweets (500g each)

Suits 14-18 Guests
Total = $124.00 includes choice 5 Colour Themed Sweets + Mini Meringues (Bond required)
___________________________________
3 - Glitz & Glamour Package 

• 2 Lrg Jars
• 2 Med Jars
• 3 Lolly Barrels
• Scoops & Tongs
• Cake/Oreo/Lolly Pop Stand 
• Selection of 7 Sweets (500g each)

Suits 20-28 Guests
Total = $186.00 includes choice 7 Colour Themed Sweets + Homemade Marshmallows 
+ Choice of Macaron Pops or Mini Cookie Pops
(Bond Required)
___________________________________
4 - Seventh Heaven Package 

• 2 Lrg Jars
• 2 Med Jars
• 2 Pedestal Jars
• 3 Lolly Barrels
• Scoops & Tongs
• Cake/Oreo/Lolly Pop Stand 
• Selection of 5 Sweets (1-1.2kg each)

Suits 30-35 Guests
Total = $246.00 includes choice 5 Colour Themed Sweets + Homemade Marshmallow Shapes  + Candy-coated Oreos + 20 Themed Cookies
(Bond Required)
____________________________________

Ribbons provided on all Jars & Tongs
Buffet Labels available for additional $10
Bunting on front of table available for $18
Flowers available for $22

COOKIE ADD ONS AVAILABLE WITH A 10% DISCOUNT
CUPCAKE ADD ONS AVAILABLE WITH A 15% DISCOUNT

Delivery Fee may be applicable for areas outside immediate area of the CBD/Inner West of Sydney.

Cookbook 4 : Marshmallow Madness! by Shauna Sever - Bubblegum Cloud Marshmallows

Another Cookbook purchased... another must bake, although there isn't much baking in this one, its more stove top and then 6 plus hours of sitting in a cool dry spot.  Have you heard of a blog Shauna Sever?? Her "Girl Next Door" baking is out of this world, check out her Blog at :http://shaunasever.com/ because her food is to die for, you won't get out of the kitchen.

I had just the event to bake these for..... my friend's Christening! And they were a HUGE hit!  The first thing to disappear from the Lolly Buffet! I give these 5 BIG Shiney Gold Stars!

Bubble Gum Marshmallows

I was drawn to these little clouds, I think they are simply devine, completely different and much softer than store bought marshmallows, you jsut have to try it.

What you need:

• Batch of Classic Marshmallow Batter
• Pink Food Colouring Gel
• Bubble Gum Candy Oil (I use LorAnn)
• 1/2 cup Classic Coating
• 8 x 8 inch Baking Tray (Cookie Tray)

Classic Marshmallow Batter

4 1/2 tsp Unflavoured Powdered Gelatin
1/2 cup Cold Water
3/4 cup Castor Sugar
1/2 cup Light Corn Syrup
1/4 cup Water
1/8 tsp Salt
2 tsp Pure Vanilla Extract
(for Bubblegum version reduce to only 1 tsp)

Whisk together the gelatin and cold water in a small bowl and let it soften for 5 minutes.

Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over a high heat.  Boil, stirring occasionally, until the temperature reaches 240'F.  Meanwhile, pour remaining 1/4 cup of the corn syrup into the bowl of an electric mixer fitted with the whisk.  Microwave gelatin on high until completely melted, approximately 30 seconds.  Pour this then into the mixer.  Set the mixer to a low speed and keep it running.

When your syrup reaches it temp of 240 degrees, slowly pour it into the side of the mixer bowl (no into the whisk), then increase your mixer to a medium speed, and beat for 5 minutes.  Increase to med-high speed and whisk for a further 5 minutes.  Move your mixer to the highest setting and whisk it for a further 1-2 minutes.  Then beat in the vanilla.

Here the directions will change....

Along with the Vanilla add your Bubble Gum Candy Oil(5 mini dropper drops) and the tiny drop of food colouring.

Note your finished batter of marshmallow should have tripled in size!  Taste to check it has the right taste, be careful as you have the oil smell in the air so I find it best to get another person to taste so you dont knock people out with a too heavy punch of flavour.

Pour the marshmallow into the prepared pan/tray using a spatula to smooth and work it into the corners of the tray.

See recipe below, using the Classic Coating, sift your coating over the top and set aside for 6 hours to allow it to cool in a dry place.

Classic Coating

1 1/2 cups Pure Icing Sugar
1 cup Cornflour or Corn Starch (or Potato Starch)

Sift the ingredients together into a large bowl or combine them into a food processor.  This coating will work on all the recipes in Marshmallow Madness.  From your bowl or container of made Classic Coating, scoop out what you need at a time per use.

Coating - "Marshmallows need a light dusting of powder to keep them from sticking to everything in their path and to help the curing process.  In this book, you'll see lots of ideas for marshmallow coatings".

Bubble Gum Clouds

Use a knife to loosen the marshmallow from the edges of the pan.  Invert the slab of marshmallow onto a coating dusted work surface and dust the now face up bottom with more coating.  Cut out the shapes with a metal flower/cloud cutter.

Dip the raw edges into more coating and tap off the excess.

I love how Shauna stands them on their sides into cupcake wrappers - GORGEOUS!

Makes - 2-3 Dozen 1.5 inch mallows

Cookbook 3 : Have You Eaten? by Billy Law - Lemon Myrtle Delicious

On Friday 26th October 2012 I attended a Halloween Dessert Degustation Dinner, it was fantastic even though I did go into a complete sugar coma, and thats saying something as I can sugar it up with the best of them!

The menu of the night was :
Dish 1 : Petite Fours of Pineapple Marshmallows, Balsamic Vinegar Strawberry Pate De Fruit, and Black Sesame Charcoal Macarons with Pumpkin & Blue Cheese filling
Dish 2 : Deconstructed Apple Crumble with Apple & Green Tea Sorbet and Popping Candy Crumble
Dish 3 : Chocolate Parfait with Pepper-infused Cherries and Fishermans Friend Chocolate Dirt and Caramelised White Chocolate Crumbs
Dish 4 : Mexican Smoked Pulled Pork and Asian Soy & Chilli Lamb Ribs sponsered by Black Ridge Farm Tasmania
Dish 5 : Braised Balsamic Red Cabbage, Roasted Apple Puree with Walnuts, and Cauliflower Puree
Dish 6 : (Piece Le Resistance) Called "Snow White" by Billy himself, a very theatrical piece that everyone loved.  It was a very beautiful laid out dessert, covered by a white chocolate done and one served, a Raspberry Coulis was poured by Billy from an antique silver teapot and the theatrics commenced. The actual dessert was a Raspberry Mousse, Oats Crumbs, Lychee & Rosewater Gel, Pistashio Praline and Freeze-dried Raspberries

We attended the Second Dinner session, the hilarious part was that my partner and my brother & my sis-in-law(above) both jointly won first prizes tying in Best-Dressed for the night.
My partner went dressed as a Mad-Chef complete with bloodied apron and 4 blood-stained carving knives and zombie like face, and my brother and his partner went dressed as King Kong and Jane (with the huge gorilla hand encircling her waist).  And I got the Runner-Up prize as the Cupcake Whore, I was going to Katy Perry but the outfit on my USA trip was hard to find and I had to settle for a similar outfit but couldn't find the blue wig.  I originally wore it for Mickey's Not So Scary Halloween Party in Disneyland and in the USA you dont neccersarily go spooky, its just Fancy Dress.

You can read about the awesome adventure we went to on here : ATFT Halloween Degustation Dinner

So this was how I came across Billy Law's New Cookbook - "Have You Eaten?" My partner won it at the Degustation Dinner and then surprised me by getting Billy to autograph it to non other then Mwah!

Be sure to get your copy of "Have You Eaten"? You can buy online at :
Australia - Dymocks Books
Overseas - Amazon Books

So I thought it only fitting in my Cookbook Challenge of 2013 that I include a fabulous recipe of Billy's. Now this was a hard decision, there are so many glorious recipes that I drooled over, and I narrowed it down to two! Then flipped a coin.  I cooked a Lemon Myrtle Delicious.  Now a hidden secret of mine is I do indeed LOVE LOVE LOVE Lemon Myrtle, I have been known to purchase many a block of Lemon Myrtle Soap and even Hand Cream just to sniff at it endlessly.  If you know anyone who makes things in Lemon Myrtle be sure to let me know, I will be your best friend forever!

Lemon Myrtle Delicious

10 Lemon Myrtle Leave (or 1 tsp Lemon Myrtle Powder)
250ml Full Cream Milk
55g Unsalted Butter - room temp
110g Sugar (not a specified type)
2 Eggs - seperated
55g Self Raising Flour
1 Lemon - Finely Grated Zest & Juice
250ml Thickened (Heavy) Cream
4 Tbsp Icing Sugar

Preheat your oven to 200 (400) degrees.  Grease a 20cm (8 inch) Cast Iron or Ceramic (Corningware) dish.

Put your Lemon Myrtle leaves into the saucepan with the milk, place on a medium heat and bring it to boiling point, then remove it from the heat ad set aside for ten minutes to let the leaves infuse.  Then strain the milk into a jug, discarding the leaves. OR do what I did and use Lemon Myrtle Powder that I bought at this year's Sydney Royal Easter Show!

Place the butter and sugar into your mixer and cream it until pale and fluffy.  Next add in your egg yolks and flour and mix well until just combined.

Oh also I forgot to include the Self Raising Flour in my main piccie, oops!

Next pour the milk into the mixture and continue to beat until it forms a smooth batter.  Add in the lemon zest and juice and mix beat the mixture lightly again.

In a separate bowl whisk the egg whites until soft peaks form, then whisk a third of the egg whites into the cake batter until combined well, then fold in the remaining egg whites making sure you are very gentle so that you don't knock the air out of it.

Pour your mixture into the prepared dish, and bake for 20-25 minutes until golden on top. 

I like to service with Vanilla Ice Cream but you can also opt to serve with whipped cream for a little more decadence.  Best served whilst still hot, and dust with icing sugar for that fabulous finish. Serves 6-8.

Close second came the recipe for A Little Beet of This and a Little Beet of That (Beetroot Tortellini), so stay tuned for that one...

Be sure to follow Billy Law on his endless food adventure at A Table For Two, if you loved Billy on Masterchef you will love following his Blog too. Hopefully I may see you at his next Pop-Up Event!