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Desserts | Emma Inteman

Category Archives: Desserts

Flourless Lemon Teacake

  • 6 eggs, separated (or 5 large eggs)
  • 1 cup caster sugar
  • 2 tsps finely grated lemon rind
  • 2 cups almond meal
  • 1 tblsp lemon juice
  • 1/2 tsp almond essence

Cream cheese icing

  • 25g butter, at room temperature
  • 60g cream cheese, at room temperature
  • 1 tsp finely grated lemon rind
  • 11/2 cups pure icing sugar

Grease the base and side of a 23cm round cake pan. Line with baking paper. Grease baking paper.

Beat egg yolks, sugar and rind in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl.

Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared pan.

Cook in a moderately slow oven (160C) for about 45 minutes, or until cooked when tested. Turn out onto a wire rack to cool.

To make cream cheese frosting, beat butter, cream cheese and rind until light and fluffy. Gradually beat in icing sugar until combined. Spread frosting over cold cake.

Serve cake cut into wedges.

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Creme Anglaise

  • 2 cups milk
  • ¼ cup sugar
  • 3 egg yolks
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.

Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.

If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week, so can prepare ahead which is great!) Gently reheat when required.

* Makes: 2 Cups

* Source: Annabel Langbein – Free Range Cookbook

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Bakes Apples with Creme Anglaise

  • 6 tart or baking apples such as Granny Smith or Braeburn
  • 20 pitted dates, chopped
  • ⅓ cup chopped walnuts
  • 6 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ cup water
  • 2 – 3 tbsp maple syrup
  • 6 tsp butter

Preheat oven to 160°C. Remove cores from the apples in a neat plug. Use a paring knife to enlarge the cavity to 2.5cm in diameter. Score the skin around the circumference of each apple with a sharp knife (this allows them to split neatly around the middle when they cook).

Combine dates, walnuts, sugar, cinnamon and cloves. (this stuffing can be prepared the day before) Stuff the mixture into the apples (it can also burst of the top of the apples a bit too) and place them in a shallow baking dish.

Drizzle the water and maple syrup over the apples. Dot each apple with 1 teaspoon butter and bake them until they are wrinkly and soft and starting to puff. This should take about 1 hour, depending on the size of the apples. I use fairly small apples and I think it takes about 1hr 15mins for them to be nice and soft.

Serve hot accompanied by a dish of Creme Anglaise

* Serves: 6

* Source: Annabel Langbein – Free Range Cookbook

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Flourless Orange Cake

Orange Cake
  • Melted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 1 tsp gluten-free baking powder

Orange Syrup

  • 1 orange
  • 155g (3/4 cup) caster sugar

Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges and serve with Greek yoghurt.

* Serves: 12

* Source: www.taste.com.au

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  • 2 cups (500ml) milk
  • 300ml thickened cream
  • 1 Queen vanilla bean, split
  • 6 egg yolks
  • 1/3 cup (75g) caster sugar
  • 2 tablespoons Cointreau, Grand Marnier or brandy (optional)

Combine milk, cream and vanilla bean in a medium pan; bring to the boil, remove from heat. Stand 15 minutes; remove vanilla bean.

Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy.

Gradually whisk hot milk mixture into the egg mixture.

Return milk mixture to the pan, stir over low heat without boiling until custard thickens and coats the back of a metal spoon (this will take a good 15-20mins) Stir in liqueur.

NOTE: This recipe can be made 2 days ahead. Great served with crumble or any dessert really!

Not suitable to freeze. Milk mixture suitable to microwave.

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Raspberry & White Chocolate Friands

  • 145grams frozen raspberries ( I use frozen, but left them out for at room temperature for a while so they were almost soft).
  • 185 grams of butter, melted
  • 6 egg whites
  • 100g packet almond meal
  • 1/2 cup plain flour
  • 1 1/2 cups icing sugar mixture
  • 100g white chocolate, chopped

Preheat oven to 180°C. Lightly grease 12 x 1/2 cup capacity loaf friand pans.

Crush 1/2 cup (approx 75g) of the raspberries, place in large bowl with butter, egg whites, almond meal, flour, sugar and chocolate, and mix until combined.

Pour evenly among prepared pans. Scatter with remaining raspberries. Bake 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool.

Once cooled, dust with icing sugar and serve with a little raspberry coulis, if desired.

*Serves: 12

*Source: www.taste.com.au

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Lemon Friands with Lemon Curd & Blueberries

  • 180g unsalted butter, plus extra to grease
  • 250g icing sugar plus extra to dust
  • 80g plain flour
  • 125g almond meal
  • 2 lemons, zested
  • 5 egg whites
  • 1 Tbs lemon juice
  • 1 tsp vanilla extract
  • Blueberries and thick cream, optional, to serve

Lemon Curd (note: this recipe makes a lot! Try halving, unless you want to preserve some).

  • 4 lemons, washed, dried
  • 4 eggs
  • 340g caster sugar
  • 250g unsalted butter
  • 1 Tbs cornflour


Preheat oven to 180°C and lightly grease a 12 friand tray or 6 brioche tray with a little butter. Place butter in a pan over low heat. When it has melted, cook it for 3-4 minutes until you start to see flecks of brown appear. Set aside to cool.

Sift the icing sugar and flour into a bowl and stir in the almond meal and lemon zest.

In a clean bowl, whisk the egg whites until frothy (do not over whisk as you just need to loosen not aerate them). Add to the dry ingredients along with the melted butter, lemon juice and vanilla. Use a metal spoon to combine, then fill the moulds three-quarters full and place on a baking tray. Bake in the oven for 25 minutes until light golden (a skewer inserted into the centre should come out clean).

Meanwhile, to make the lemon curd, finely grate the lemon zest. Use your hand to roll the lemons over a flat surface several times (this helps extract all the juice), then juice them.Place all the ingredients in a heavy-based saucepan and stir to combine. Cook over low heat, stirring constantly to prevent it catching, for 10 minutes or until thick. Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming. If you wish to keep for longer, pour into a sterilised jar and seal while still hot. Keep refrigerated.

Remove friands from oven and set aside for 5 minutes to cool before turning out.

To serve, allow the friands to cool completely, then dust with icing sugar and serve with a generous dollop of lemon curd, some fresh blueberries and thick cream, if desired.

* Makes: 12

* Source: www.taste.com.au

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Summer Berry Pavlovas

  • 3 egg whites
  • 3/4 cup caster sugar
  • 500g raspberries
  • 1/4 cup icing sugar
  • 2 cups whipping cream
  • 2 Tbs rose water (or you can use water)

Preheat the oven to 150 degrees (130 degrees fan forced).

Using a saucer as a template, draw 6 x 12 cm circles.

Beat egg whites until stiff, then gradually whisk in sugar 1 Tbsp at a time until the mixture is thick and glossy.

Spoon the meringue mixture into the centre of each circle and use a palette knife to spread the mixture within the edge of each circle. Using the back of a spoon make a shallow indent in the centre of each one. Bake for 1 hour and leave to go cold.

Place raspberries, icing sugar and water in bowl and use a fork to lightly crush the berries. Set aside for 1 hour.

To serve, whip cream until thick, then divide between meringues. Spoon over the raspberries and dust with icing sugar.

Serves 4-6

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  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 300 grams caster sugar
  • 1 Tbsp cornflour
  • 2 Tbsp arrowroot
  • 2 tsp white vinegar

To serve:

  • 250 ml whipped cream
  • 125 ml yoghurt
  • 250 g strawberries (or I use raspberries)
  • chopped chocolate

Preheat oven to 180 degrees. Line a baking tray with baking paper and draw a 20cm circle.

Beat the egg whites, vanilla and cream of tartar until stiff peaks form. Add the sugar 1 Tbsp at a time until the meringue is thick and glossy. Stir in the cornflour, arrowroot and vinegar.

Pile the meringue onto the circle on the baking tray and put in the oven. Immediately reduce the oven to 120 degrees and bake for 1hr 20 mins, or until the outside is firm but not browned. Turn off the oven and leave door ajar until it has cooled completely.

Gently fold the cream and yoghurt. Spoon over the pavlova and sprinkle with chocolate and berries.

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Orange, Almond & Pistachio Cake

  • 6 eggs, separated
  • 225g + 1 Tbsp caster sugar
  • 125g ground almonds
  • 100g ground pistachios
  • finely grated zest of 3 oranges
  • Syrup:
  • juice of 3 oranges
  • juice of a lemon
  • 1 Tbsp orange flower water (optional)
  • 3 Tbsp caster sugar
  • 1 orange, to garnish
  • 75 shelled pistachios, roughly chopped

Preheat the oven to 160 fan forced (180 conventional). Grease a 23cm round spring form cake tin.

Beat (by hand os ok) egg yolks and 225g sugar until pale. Add the zest, almonds and pistachios and combine (the mixture will be quite stiff). In a seperate bowl beat the egg white and 1 Tbsp sugar with an  electric beater until soft peaks form. Stir a large spoonful of egg white into the yolk mixture and combine until the mixture loosens. Then gently fold the remaining egg white. Pour into the cake tin and bake for 60-70 mins.

Prepare the syrup. Place orange juice, lemon juice, flower water and sugar in a saucepan and boil, reduce heat and simmer for 5 mins. Allow to cool and refrigerate until ready to serve.

Cool cake completely in tin. Transfer to a serving plate and poke 4 holes in the top. Layer with slices of orange. Then drizzle over half of the sauce. Layer with pistachio nuts and drizzle over the remaining sauce.

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