My lovely friend Susannah and I were chatting the other day and we came up with a fun bake-off idea. I think I have mentioned Susannah before in our wedding post, she is the talented girl that made our delicious choc buttermilk cake. She now has a great boutique cake business – The Cockle Bay Bake Shop – in Auckland. With flavours such as peaches + cream, rhubarb + butterscotch and of course classically good vanilla and chocolate to name a few why wouldn’t you order one?!
Anyway, the idea went like this: we were both to submit a list of different baking ingredients eg peanut butter, raspberries, caramel etc and then I would write them all on little bits of paper and draw three ingredients out of a hat (or box as the case may be). We then both had to come up with a recipe that featured all three ingredients. Sooo our chosen three were – marshmallow, ginger and maple syrup. Hard or easy, what do you think?
Below are the creations we came up with. Give them a try and let us know what you think.
Jane – Maple pumpkin pie with gingernut crust and marshmallow topping
Susannah – Ginger slice with maple marshmallow topping
Maple pumpkin pie with gingernut crust and marshmallow topping
500g jap pumpkin, cut into chunks (I leave the skin on as can’t be bothered peeling it)
300g gingernut biscuits
3/4 cup almond meal
2 tablespoons caster sugar
1/2 teaspoon baking powder
180g butter, melted
3 egg yolks
1 1/2 cups cream
1/4 cup maple syrup
1 teaspoon ground ginger
Preheat oven to 180°c conventional/160ºc fan-forced. Place pumpkin on a baking tray lined with non-stick baking paper. Bake for 1 hour 15 minutes or until soft. Set aside to cool slightly.
Meanwhile, place the gingernuts, almond meal, sugar and baking powder in a food processor and process until fine breadcrumbs form. Gradually add the butter with the motor running. Lightly grease a deep, non-stick 24cm fluted tart tin with removable base. Press the crumb mixture into the base and sides of the tin. Refrigerate whilst you make the filling.
Reduce the oven temperature to 160°c conventional/140°c fan-forced.
Scrape the pumpkin away from the skins and place in a food processor. Discard skins. Process until smooth. Add the eggs and yolks and process until well combined.
Place the cream, maple syrup and ginger in a small saucepan and heat until almost boiling. With the motor running, gradually add the hot cream mixture to the pumpkin mixture.
Place tart tin on a baking tray on a rack in the oven. Carefully pour in the pumpkin cream mixture. Bake 1 hour 30 minutes or until set but still a little wobbly in the middle. Refrigerate for at least 2 hours or until set.
Preheat the grill. Top the chilled pie with marshmallows and grill for 1-2 minutes, until golden.
Ginger slice with maple marshmallow topping
115g unsalted butter
1/2 cup caster sugar
1 1/2 cups plain flour, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 tablespoon golden syrup
1 tablespoon milk
1/2 cup cream
2 tablespoons maple syrup
50g icing sugar
Preheat oven to 180°c conventional/160°c fan-forced.
For the base, grease and line a 20cm square cake tin with non-stick baking paper. Place butter and sugar in an electric mixer and beat until light and creamy. Add remaining ingredients and beat until well combined. Press into the base of the cake tin. Bake for 20 – 25 minutes, or until lightly browned. Set aside to cool.
For the topping, place the marshmallows and milk in a saucepan and gently beat with a wooden spoon over low heat until almost dissolved. Remove from heat, keep beating to get rid of any small lumps. In a separate bowl, whisk cream to stiff peaks, add maple syrup and whisk to combine. Fold through marshmallow mixture. Pour over base and refrigerate for 30 minutes or until set.
Makes 20 small pieces.
Below are some of Susannah’s gorgeous cake creations and her super cute cake toppers and bunting. If you are in Auckland, be sure to give her a bell next time you are celebrating. You can also check out her facebook page for more pretty pictures.