Apricot Semifreddo

Semifreddo has got to be one of the easiest and quickest homemade ice-creams in existence. Due to the large quantity of cream it contains, there is no need for an ice-cream machine or for the tedious job of taking it out of the freezer every now and again to mix the ice crystals through.

My apricot semifreddo is a variation on Bill Granger's semifreddo recipe on offer here.

Apricot Semifreddo
(makes 1 ice-cream "loaf")

Ingredients:

• 6 large egg yolks
• 3 tablespoons honey or agave syrup or castor sugar
  
• 250ml whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons chunky apricot jam (with apricot pieces)
  

Method:

1. Use a mixer to beat together the egg yolks and honey until doubled in volume, light in texture and pale in colour (anywhere from 3 to 8 minutes depending on mixer speed).
2. In a seperate, deep bowl, beat the cream to peak stage.
3. Fold the whipped cream into the yolk/honey mixture, and gently stir through the vanilla extract and chunky apricot mixture. Line a loaf tin with overlapping cling wrap, pour the mixture in and then cover over with another layer of clingwrap. Freeze for 4 - 5 hours.
4. Turn the ice-cream loaf out, and then slice to serve.

Variations on a theme:
This recipe is incredibly versatile. I've made a vanilla one before using chocolate chips and crushed pecans stirred through. I've also made a delicious coffee flavoured one using no extracts whatsoever, and just stirring through 2 teaspoons of instant decaf coffee for a nice coffee crunch. The flavour possibilities are endless!

Vanilla Spring Cupcakes (gluten-free)

HaPPy SpRiNG DaY, SA!

The weather has turned it's back on Winter, and the past few days have been beautifully sunny and warm.

Our garden is blooming, vegetables planted as seedlings in my greenhouse over Winter are ready for harvest, and I am finally over a nasty-ass respiratory tract infection that hovered for four weeks.

Man, who wouldn't be inspired to bake cupcakes on a day like today? :-)

Spring Cupcakes
(Made 18)

Ingredients for cupcakes:

• 169.5 g (1.5 US sticks) butter (room temp.)
  
• 175 ml castor sugar
• 3 large eggs
• 375 ml gluten-free cake flour (I used Nature's Choice)
• 1 tsp. vanilla essence
• 1/2 tsp. bicarbonate of soda
• 1/2 tsp. creme of tartar
• 125 ml sour cream
  

Method:

1. Pre-heat oven to 175 degrees Celsius.
2. Line a 12-cup muffin pan with cupcake liners.
3. Using an electric mixer, cream the butter and sugar together till light and fluffy.
4. Add the eggs and mix well.
5. Add the flour, vanilla, bicarb, creme of tartar and sour cream all at once, and then mix together till lump-free and well-combined (don't over-mix else they won't rise properly).
6. Divide the batter into the cupcake liners using a dessert spoon (the cups should be filled roughly three-quarters full).
7. Bake until a toothpick/cake skewer comes out clean (which is around 20 minutes).
8. Cool the cupcakes in the pan for 5 minutes, then transfer the cakes to a wire rack to cool completely. Frost/Ice them only once fully cooled.
9. These cupcakes have an exterior which holds-its-own nicely against icing, while having a lovely moist, light interior crumb.
10. This recipe is my make-shift vanilla version of these chocolate cupcakes.
    

Ingredients for butter frosting/icing:

• 50 g butter
• 2 tsp. (10 ml) sour cream
• 100 ml castor sugar
• 1 tsp. vanilla essence
• 1 tsp. matcha powder (or a little food colouring of your choice)

Method:

1. Cream the butter, sour cream and sugar till light and fluffy.
2. Mix through the vanilla essence and matcha powder.
3. Refrigerate till your cupcakes are ready for icing!

I found these pretty sugar decorations
to make my cupcakes speak
Springlish!