Rose and fig love cakes

KATHERINE SABBATH

It is almost impossible to resist becoming enchanted with these beautiful mini love cakes. The delicate flavour of rosewater and the tanginess of the cream cheese is complemented by the satisfying crunch of crushed pistachios. Adorned with sweet, plump, gold-kissed figs and jewel-like cubes of Turkish delight, these mini cakes are sure to win hearts. The use of almond meal and dark brown sugar lends a lovely sticky, rich profile that can’t be achieved with just flour, butter and eggs alone.

SPICED CARAMEL & ALMOND MINI LOAVES

Serves 8

200g unsalted butter, chopped into chunks

200g good-quality white chocolate, chopped

⅔ cup (150g) firmly packed dark brown sugar

1 cup (250ml) hot water

2 tablespoons honey or golden syrup

2 teaspoons vanilla extract

2 large eggs, at room temperature

1 cup (150g) self-raising cake flour or self-raising flour

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

2 cups (200g) almond meal

1 Preheat the oven to 160C fan-forced. Grease the holes of an 8-capacity (230 ml) mini loaf tin and line the base and sides of each cavity with baking paper.

2 Place the butter, chocolate, sugar, water, honey or golden syrup and vanilla into a large heavy-based saucepan. Stir the ingredients over medium-low heat with a silicone spatula for 5 minutes, or until the chocolate melts completely and the mixture is smooth. Set aside for at least 20 minutes to cool, then transfer to a mixing bowl.

3 Add the eggs to the chocolate mixture one at a time, and beat in well using a hand-held mixer or whisk. Sift in the flour and spices and mix until well combined. Fold in the almond meal until well combined.

4 Fill each cavity to three-quarters full. Bake for 30 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave in the tin to cool completely.

TIP

You can speed up the process of cooling your cakes by placing the whole tray in the refrigerator, covered with a clean tea towel, for an hour or so.

ROSE CREAM CHEESE

500g cream cheese, at room temperature

100g unsalted butter, chopped, at room temperature

1 cup (125g) icing sugar, sifted

½ teaspoon rosewater

2 teaspoons lemon juice

3-4 drops pink food colouring

⅔ cup (170ml) thickened cream, whipped

1 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, icing sugar, rosewater and lemon juice on high for 2–3 minutes, or until pale and fluffy.

2 Add the food colouring until the desired colour is achieved, stirring to combine thoroughly.

3 Gently fold in the whipped cream until combined and then cover and set aside until needed.

TIP

If your filling appears to be too soft to pipe neatly on to your cakes, place it in the refrigerator for 20–30 minutes to firm up to a more workable consistency.

ASSEMBLY & DECORATION

Large piping bag lined with a star nozzle

1 cup (130g) crushed pistachios

40g Turkish delight, chopped into small cubes

3 fresh figs, sliced into wedges

Edible gold leaf (available from cake decorating stores; optional)

1 Pipe the rose cream cheese in swirls on to each mini loaf. Adorn each cake with crushed pistachios, a scattering of Turkish delight cubes and segments of fresh fig.

2 If you like, add a decadent lustre to the topping by decorating with a scattering of gold leaf.

STORAGE

These cakes are best served at room temperature. They can be stored in an airtight container in the refrigerator for up to 4 days. It’s best to bring them back to room temperature before serving, but straight from the fridge is yummy too.

This is an edited extract from Bake My Day by Katherine Sabbath (Murdoch Books). Photography by Jeremy Simons.