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Tangelo Liqueur Jelly
Orange & Coconut Cake
Grapefruit Cordial
Little Lemon & Date Loaves
Lemon Posset
Lime Cheesecake Slice
Grapefruit & Cardamom Conserve
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Tangelo Liqueur Jelly
Jelly made with real fruit is a taste sensation - perfect for a refreshingly light and elegant dessert.
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1 litre (4 cups) tangelo juice (or half orange juice, half tangelo juice)
2 1/2 tablespoons gelatin
2-3 tablespoons sugar or to taste
2 tablespoons citrus-flavoured liqueur eg Grand Marnier, Cointreau or limoncello |
Place 1 cup of the juice in a microwave-proof bowl or small saucepan and sprinkle the gelatin over. Set aside to swell for 5 minutes. Add sugar and gently heat in the microwave or on the stovetop until the gelatin and sugar are dissolved. Combine with remaining juice and liqueur. Pour into individual serving glasses or dishes and chill 2-3 hours until set. Serve with vanilla bean ice cream. Serves 6
Orange and Coconut Cake
This dense and delicious cake is very quick to make - everything is simply whizzed together in a food processor.
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1 orange
1 1/2 cups icing sugar
3 eggs
1 cup flour
1 cup desiccated coconut
150g butter, melted |
Preheat oven to 175°C fan bake or 190°C regular bake. Grease and line a 20cm round cake tin. Halve orange and remove any pips. Place in a food processor and mix until puréed or very finely chopped. Add icing sugar and eggs and blend to combine. Add flour, coconut and melted butter and pulse to combine.
Pour mixture into tin and bake 35 minutes or until golden and springy to the touch. Serve in wedges with sweetened whipped cream. Serves 6
Grapefruit Cordial
In summer, serve this cordial in tall glasses topped up with chilled sparkling water, soda or lemonade. In winter, top it up with boiling water and add a nip of brandy or whisky, or add a spoonful of honey to stave off winter chills.
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1 litre (4 cups) water
1.5kg sugar
2 tablespoons grated grapefruit zest
1½ - 2 cups grapefruit juice (4-6 large grapefruit)
30g citric acid |
Combine water and sugar in a large saucepan and stir over low heat to dissolve sugar. Remove from heat and stir in grapefruit zest, juice and citric acid. Stand 20 minutes then strain cordial into clean bottles. Keep in the fridge for up to a month. Serve diluted with water to taste. Makes about 2.5 litres of cordial
Little Lemon and Date Loaves
A whole lemon, skin and all, is chopped into the mixture for these mini loaves, creating a satisfying texture and full lemony flavour.
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1 ripe, juicy lemon
1 cup dried dates
100g butter, softened
100g white sugar
70g brown sugar
2 eggs
250g (1 cup) sour cream
1½ cups flour
1 teaspoon baking powder |
Preheat oven to 175°C fan bake or 200°C regular. Grease a 6-hole mini loaf tray (or grease and line 1 or 2 large loaf tins, depending on size).
Halve lemon and remove any pips. Place lemon (skin on) in a food processor or blender and pulse until finely chopped. Transfer to a bowl. Add dates to processor and pulse until finely chopped. (Do not be tempted to try saving time by chopping the lemon and dates together in the processor; it doesn’t work!) Combine dates and lemons, either by mixing them together in the bowl or by returning lemons to processor and blending briefly.
Cream butter and sugars until pale and fluffy then beat in eggs one at a time. Stir in sour cream. Mix in lemon and dates until evenly combined then fold in sifted flour and baking powder.
Spoon mixture into tins and bake 20 minutes (for mini loaves) or until golden and spongy to the touch. Makes 6 small loaves
Lemon Posset
Lemon juice mixed into cream creates an almost magical reaction, resulting in a gorgeous velvety “set” dessert that’s delicious served with shortbread or crunchy biscuits, or berries when in season.
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300ml cream
300ml thickened cream
¾ cup caster sugar
¹/3 cup strained lemon juice (about 2-3 juicy lemons) |
Place cream, thickened cream and sugar in a medium saucepan and gently heat until sugar has dissolved, whisking gently to remove lumps. Gradually bring to the boil (watch it doesn’t boil over) then reduce heat and simmer 2 minutes (put the timer on).
Remove from heat and whisk in lemon juice. Cool for a few minutes to allow mixture to settle then pour into 6 little glasses, tea cups or ½-cup ramekins and chill for at least 6 hours or overnight. Serve cold. Serves 6
Lime Cheesecake Slice
Serve this delectable offering as an afternoon tea treat or use it as a great make-ahead dessert.
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250g (1 packet) plain biscuits, crumbed
1 teaspoon ground cinnamon
150g butter, melted
250g cream cheese
395g can sweetened condensed milk
2 teaspoons gelatin
2 tablespoons water
½ cup cream
¼ cup lime juice
2 teaspoons finely grated lime zest |
Combine biscuit crumbs, cinnamon and butter and mix well. Press into a dish about 22cm x 30cm and chill while making topping. Beat cream cheese and condensed milk together until smooth. Sprinkle gelatin over water and let swell for 5 minutes then heat gently until smooth and gelatin is completely dissolved. Beat cream, lime juice and zest into cream cheese mixture then stir in warm gelatin.
Pour filling over biscuit base and chill at least 3 hours before cutting. Slice will keep for 2-3 days in the fridge. Makes about 24 pieces
Grapefruit and Cardamom Conserve
This sweet, jammy marmalade is excellent on toast.
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2 grapefruit
½ cup water
500g sugar
½ teaspoon cardamom seeds |
Peel coloured skin from grapefruit and slice finely (or remove with a zester). Cut white pith off remaining fruit and discard. Chop flesh into small pieces by hand or using a food processor.
Place grapefruit skin, flesh and juices in a pot, add water and sugar and stir over medium heat until sugar has dissolved. Add cardamom and bring to the boil. Cook 20 minutes or until thick and syrupy. Skim off froth, pour into jars and seal. Makes about 2 cups
Stockists:
White ladder shelf, white stool and rustic baskets on the ground from Freedom Furniture, 0800 469 327
White tea set and matching plates from Oneworld Collection, (09) 378 1887
Tile-look wallpaper backdrop from Paper Room, (09) 376 5675
Other items stylist’s own.
Thank you to Lynn and Barry Hedge
for the use of their garden.
Story: Jo Wilcox
Photographs: Aaron Mclean
Stylist: Claudia Kozub
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