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sweetgastronomy_ChocolateMagicCake

A French Chocolate Gateau

October 5, 2015

There is a lot to love about this little cake. Chocolate, cream & sugar…how can you go wrong. But there is another thing to love and that is what makes this cake true to its name; Le Gateau Magique! (aka Magic Cake). When baked, this simple batter of whipped egg whites, creamed egg yokes (with sugar), flour, butter and cocoa will give you a cake with three unique layers; a dense fudge base, a creamy custard centre and the softest sponge on top. Anyone who bakes cakes often would know, the perfect sponge is not always an easy thing to achieve. Beat too much air out of your egg whites while incorporating into your cake batter and you probably will end up with a flat sponge. But after baking a couple of different versions of the 'magic cake' recently, the sponge layer turned out light and fluffy every time.

So how did I find a recipe for a magic cake? You'll find it in this little book 'Le Gateau Magique' (Christelle Hust-Gomez/Marabout). It caught my eye on a recent trip to Paris. I usually steer clear of buying heavy books on holidays, but as this was petit size and full of intriguing recipes and beautiful photography, I swiftly made my purchase. Even though it is written in French and I am not a French speaker, I have managed to learn the basics to get me by. This one was a brownie fudge version, without the custard centre…but no less delicious…bake one of these and you'll look like a rockstar with little effort! 

Bon Appétit!

Paris rooftops in the winter rain

Paris rooftops in the winter rain


sweetgastronomy_ChocolateMagicCake

Little local patisserie in Le Marais

Little local patisserie in Le Marais

A (3 Euro) slice of Apple Tarte Tatin

A (3 Euro) slice of Apple Tarte Tatin


When you think of the city of Paris, for each of us a different image may emerge, maybe the touristy images of the Tour Eiffel or the upmarket shop-lined Champs-Élysées. But for me, the first thing I'll daydream about is the beautiful patisseries you find along Parisian streets. From the fancy and traditional Ladurée, to those baking a more modern take on the classics like La Pâtisserie Des Rêves and to where the locals shop everyday; they all have their place in the pastry scene of Paris. On my visit last December, I went from pastry shop to pastry shop, all in the name of 'research' and with the motto 'when in Paris' in mind, I devoured as many sweets as possible in this pastry paradise…come daydream along with me.


sweetgastronomy_ChocolateMagicCake
sweetgastronomy_ChocolateMagicCake

Ladurée  on the Champs-Élysées

Ladurée on the Champs-Élysées


Hustling in the very busy  Ladurée  on Champs - Élysées to get our sweet treats.

Hustling in the very busy Ladurée on Champs-Élysées to get our sweet treats.

St .  Honoré from  La Pâtisserie Des Rêves

St. Honoré from La Pâtisserie Des Rêves


La Pâtisserie Des Rêves

La Pâtisserie Des Rêves


Midnight walks along the Seine

Midnight walks along the Seine

In Cake, Chocolate, Paris, Patisseries, Travel Tags Cake, Chocolate, Pastry, patissierie, travel, France
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SweetGastronomy.com_RedWinePoachedFruits

Spiced Red Wine Poached Pears & Figs

April 25, 2015

At the end of summer, there are plenty of figs around and I'm certainly a dedicated fan. I've bought many figs from supermarkets and green grocers, but it seems that home grown are the freshest, have more flavour and are the most vibrant in colour. Looks like I might have to plant a few trees in the backyard this year to satisfy my fig cravings next season.

This week I had a handful of homegrown figs, a bowl of fast ripening pears and an assortment of recently sourced Hunter Valley red wines, so it had to be red wine poached fruit for dessert. If you have time, poached fruits are best prepared the day before you plan to serve, allowing plenty of time for the fruit to soak up the red wine liquid. Served with a scoop of ice-cream or a spiced mascarpone dollop, this is my idea of delicious autumn dessert. 

Bon Appétit

Before you begin, check how many pears fit into your pot for poaching.

Before you begin, check how many pears fit into your pot for poaching.

Poaching fig, pears and blackberries.

Poaching fig, pears and blackberries.

Poached! Leave in the fridge overnight to soak up more of the red wine liquid.

Poached! Leave in the fridge overnight to soak up more of the red wine liquid.


SweetGastronomy.com_RedWinePoachedFruits
SweetGastronomy.com_RedWinePoachedFruits
SweetGastronomy.com_RedWinePoachedFruits
Left overnight, the fruit soak up more of the red wine liquid and become deep red in colour.

Left overnight, the fruit soak up more of the red wine liquid and become deep red in colour.


SweetGastronomy.com_RedWinePoachedFruits

SweetGastronomy.com_RedWinePoachedFruits
Use A grade Cinnamon and spices rather than cheap substitutes for a richer flavour.

Use A grade Cinnamon and spices rather than cheap substitutes for a richer flavour.

SweetGastronomy.com_RedWinePoachedFruits
Serve with spiced marscapone cream. Don't forget to remove any inedible star anise and vanilla bean pods (left in here, just for show). 

Serve with spiced marscapone cream. Don't forget to remove any inedible star anise and vanilla bean pods (left in here, just for show). 

In Poached Fruits, Desserts Tags Red Wine, Poached, Pear, Blackberry, Figs, Marscapone Cream, Spices, Cinnamon, Vanilla
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sweetgastronomy.com_honeycarrotcake

Honey Carrot Cakes with Roasted Walnuts

April 5, 2015

Happy Easter long weekend! Sadly it's drawing to a close and Sydney has been a washout! Plenty of rain meant plenty of time for baking and in keeping with the Easter theme, carrot cake was destined to be on the menu. Steering clear from chocolate as an ingredient, as if your like me, far too many Easter eggs are being eaten, this cake is instead packed with carrots, walnuts, thyme and various spices that go perfectly alongside a vanilla cream cheese frosting. Trust me these little cakes are definitely worth a bake, whether it's Easter or not. 

Bake in a slice tray and then cut into rounds or squares if you prefer. Top with a generous amount of vanilla cream cheese frosting and garnish with pan roasted carrots and walnuts and with a drizzle of your favourite runny honey on top, you can't go wrong. 


You may have noticed it's been a little quiet on the blog lately. Work and travel has left me with limited time to answer your emails or to get my bake on so to speak. But as Autumn takes hold, I am looking forward too more time in the kitchen and will be posting a recipe soon that may interest the wine connoisseurs out there. Stay tuned bakers and until then

Bon Appétit! 

sweetgastronomy.com_carrots

Cut the cake into rounds using a cookie cutter

Cut the cake into rounds using a cookie cutter

Ready to decorate with a batch of vanilla cream cheese frosting

Ready to decorate with a batch of vanilla cream cheese frosting


sweetgastronomy.com_honeycarrotcake
sweetgastronomy.com_honeycarrotcake

sweetgastronomy.com_honeycarrotcake

sweetgastronomy.com_chocolatequaileggs
sweetgastronomy.com_honeycarrotcake
sweetgastronomy.com_honeycarrotcake
sweetgastronomy.com_honeycarrotcake
sweetgastronomy.com_honeycarrotcake
In Cake Tags Honey, Cake, Carrot Cake, Easter
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