NAN KHATAI..AKA CLOUD COOKIES......

These have to be without a doubt my favourite cookies  yes even over chocolate chip cookies . I have been craving these like crazy for the last few months so I finally decided to try make them . These little beauties  are the perfect pick me up cookies  and will lift your mood instantly , they are buttery soft and just melt in your mouth .I call them cloud cookies mainly because I cannot  actually say Nan Khatai out loud without tripping over my own tongue and they are so light  practically burst with flavour. You just have to give them a try. I was quite pleased with my first ever attempt at these and were easier to make then I thought !

Recipe is relatively simple 

1 1/4 cup flour 

3/4 cup icing sugar 

1/2 cup ghee in liquid form 

Pinch of salt 

• Preheat oven to 170 C 
• Line a cookie sheet with parchment or grease
• Sieve flour and salt together 
• Cream the ghee and icing sugar together and slowly add flour  a tablespoon at a time till you can form a soft ball of dough  you may not need to use all the flour.Adding too much flour can make them hard I am told so be careful .
• Cover the dough with cling film and let it  rest for 20 minutes ( I was too impatient I  let it rest for maybe
• 10 minutes and it was fine )
• Break of dough and form small balls with slightly damp hands and place on a baking tray about 1 inch apart 
• Bake for about 10-13 minutes keep an eye on them and don't let them brown on top
• Once done remove from oven let cool for 10 minutes before transferring them to a cooling rack to cool down completely .
• These little morsels of heaven are amazing and they make my mornings complete I have one or two after breakfast and my day just seems instantly better!
• I found another recipe which I shall try the next time 
• This is it http://www.divyascookbook.com/2012/06/nankhatai.html

Not Quite Anzac Biscuits

In honour of Anzac day I decided to try make some cookies , never really tried them before. Found a recipe  on exclusivelyfood.com.au was very excited at how easy it all looked. I have had a mad craving for anything peanut butter lately so I decided to substitute some of the butter with peanut butter yum.. Now I have been a little distracted off late so I didn't pay much attention to the actual recipe...big surprise I hear  you say. So somehow my mixture became too dry to mold into balls of dough. In an attempt to save it that is when I mixed in one egg.

That seemed to do the trick, so once again we were back in business. Baked for 15-20 min they were golden and crunchy on the out side, but the so soft and moist on the inside a mixture of dark brown sugar with the peanut butter I am guessing.

Makes about 25 biscuits.

100g butter

60g peanut butter
2 tablespoons (40ml) golden syrup
92g (1 cup) rolled oats
85g (1 cup) desiccated coconut
150g (1 cup) plain flour
168g (3/4 cup) brown sugar
1 tablespoon (20ml) boiling water

1 egg lightly beaten
1/2 teaspoon bicarbonate of soda (baking soda)

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you will be baking one tray of biscuits at a time, move the oven rack to the centre of the oven. If you wish to bake two trays of biscuits at a time, place one oven rack in the upper half of the oven and one in the lower half of the oven.

Line one or two large baking trays with baking paper.

Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.

Stir oats, coconut, flour and sugar together in a large bowl.
When butter has melted, combine soda and boiling water in a small bowl and stir into butter and golden syrup mixture.

Add the butter mixture to the dry ingredients, mix in one lightly beaten egg 

Bring the mixture together and mould into small balls , place on the baking trays about 5cm apart and flatten gently with a fork.

Bake for 15-20 minutes until golden brown.

Orange Marscapone Tray Cake.....

                                                                                                                     by the Konstant Kraver                                                                 

I  opened up my fridge and found a tub of Marscapone which needed to be used, that stuff is a little too pricey to let it just go past the used by date unused and unappreciated. So I scoured the internet for possible uses and came across this sort of tray cake, well I call it more a tray cake. The original recipe was for blondies, but the texture is more cake like, and moist.It was so easy to make , I literally used one bowl and had it all ready for baking in its little tray in 10 minutes.

The result was a moist cake just bursting with flavours of oranges, the dark chocolate on top was perfect in cutting through the sweetness without being to overpowering, and the nuts they just added a lovely crunch.

Ingredients

1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1/4 teaspoon of vanilla
8 ounces of mascarpone cheese
2 tablespoons of orange juice
2 1/2 teaspoons of orange zest
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour

50 gr melted dark chocolate 

handful of roasted chopped walnuts

Method
  

Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

Add the egg and vanilla extract and whisk.

Add the orange juice, zest, and mascarpone cheese and mix thoroughly.
  

Add the flour, baking soda, baking powder, and salt, mix it all together.
  

Pour into the pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. 

Melt the chocolate and drizzle on the cake and sprinkle the chopped roasted walnuts

Cut into squares and serve.

3 Nut Pie

Easter dawns and this year I thought I would try a pie for dessert, I am a little bit over chocolate yes I know shock horror isn't that what Easter is about well a large part of it. However I always say life would be very boring if we always stuck to what we are supposed to do.That and I have been trying to overcome my general laziness when it comes to making pies, because I do so love them but they always feel like such hard work! I did decide to reduce the amount of nuts the original recipe asks for.

This recipe was based of a Walnut Pie recipe which you can find on the SBS website.

The sweet pastry made rather a large amount so I used half and put the other half in the freezer for another day.

Makes two 23 cm pies
Ingredients

For the sweet pastry
320gm butter
250gm caster sugar
600gm flour
60gm almond meal
3 eggs

For the filling
3 eggs
50gm brown sugar
180ml light corn syrup or maple syrup
30gm melted butter
Zest of 1 orange
Zest of 1 lemon
100g walnuts chopped in half


100g almonds chopped in half

50g unsalted peanuts chopped in half

1tsp vanilla essence






Preparation

To prepare the pastry
Rub butter into the flour, almond meal and sugar.

Add eggs and knead to a smooth dough.

Roll out to about 2.5 mm in thickness and line two 23 cm pie dishes.

Bake blind at 200 degrees for about 30 minutes.

To prepare the filling
Whisk together eggs, butter, sugar, syrup,essence and zest.

Lightly toast the nuts and scatter over the base of the blind-baked shells.

Pour on liquid filling.

Bake at 180 degrees Celsius for 30-40 minutes until brown and bubbling.

PassionFruit Marshmallows

                                                                                                            by the Konstant Kraver

Finally I put my Bea's of Bloomsbury cookbook to use. Last year when I was in London , walking into Bea's was pure heaven they had so many enticing goodies around I just knew that I had to get my self the cookbook.

The first thing I tried was the passion fruit marshmallows and since I have been feeling nostalgic lately I thought I would try recreate them based on the recipe from there book. Who doesn't love marshmallows I have such found memories of them from all the colourful ones my mum used to make for our birthdays to roasting them over a fire at school, during half term ....ahh I could go on forever but I will spare you.  They do contain some passion fruit seeds which adds a lovely crunch , if your making them for the kiddies make sure you leave the seeds out and just use the passion fruit juice.

Here is the recipe

60ml/1/4 cup passion fruit extract

20g/3tbsp  powdered gelatine

60 ml/1/4 cup cold water

440g/2.25 cup caster sugar

200ml/0.75 cup water

160ml/0.5 cup golden syrup

1Tbsp vanilla essence

1 tsp yellow food colouring

  pan/cooking spray,for the baking pan for greasing

4-5 tbsp cornflour/icing sugar for coating

Line the brownie tin with cling film and coat thoroughly in vegetable oil.

Put the gelatine and the 60ml/1/4 cup cold water and 60ml/1/4 cup in a large mixing bowl and stir. Let sit and all the gelatine to swell or "bloom"

In the mean time, put caster sugar,water and syrup in a pan . Cook over a low heat until the sugar has dissolved then put your thermometer into the pan, turn up heat and bring to the boil. You’re aiming for the liquid to reach 120′C 

Whisking furiously with an electric whisk ,slowly add the sugar syrup to the gelatine mixture marshmallow. Keep mixing until it becomes really thick in texture. If you lift the whisk head out of the mixture thin bubblegum-like strands should appear. Stir in the vanilla extract and yellow food colouring.

Pour into the prepared tin scraping the mixture out of the bowl with a greased spatula. Sift some cornflour/icing sugar over the top and let rest for 2 hours or  until the top is firm when pressed.

Once the marshmallow has set, Grease your hands and a knife with vegetable oil. Lift out the marshmallow using the rest of the cling film and then peel it off. Cut up into squares and then roll each chunk in the cornflour to give a pleasing white coating.

Eat immediately or keep in an airtight container in a cool dry place for up to 2 weeks.

Second Batch Peanut Brittle

I had such fond memories of peanut brittle , and when I came across this recipe on AllRecipes.com I thought I had hit the jack pot. My first attempt didn't go that well admittedly ok it was terrible, I forgot to constantly stir the mixture so the peanuts got caught on the bottom and wow when that stuff starts burning it does it quick. Before i knew it my smoke alarms were going off , not to worry I got it under control ...phew and reluctantly threw it out. There were some pieces worth salvaging but I thought it was better to start completely afresh. This time I tripled the amount of peanuts since i felt the original recipe didnt have enough, but I realize for some 3 cups of peanuts might seem excessive and at the end I added about a tablespoon of Brandy.The second batch was creamy and not too hard, because as much as i love brittle i dont like it too hard, actually I think it turned out more  a peanut toffee

Ingredients:

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions:
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Sakeji School Chocolate Whoopie Pies

                                                                                    by the Konstant Kraver

When I was in boarding school in Zambia there was one thing we all would looked forward too and that was when we would eagerly run down to the dining hall for tea and would be greeted by none other than delicious whoopie pies.That was the first time I was ever introduced to these wonderful little tea time snacks. To be honest I can not remember having them since so I was long over due for some!

Thanks to the wonderful Sakeji School group on Facebook I was able to get the recipe. However since the original recipe caters for I am guessing roughly 60 or more hungry kids I have modified it slightly praying that I had not changed it too much from the original .I remembered it having whipped cream in the middle , but the recipe proves my memory a little lacking since it appears to be a butter cream icing . This recipe was really easy , and within half an hour I was pretty much done and just had them sitting on the rack waiting to cool. Once they were completely cool they could be filled with the beautiful soft creamy butter icing.As my sister said it is very rare when something from your childhood memories taste as good and exactly how you remembered it , they were amazing !

Makes 6 reasonable sized ones

1 Heaping Cup of flour

1/2 tsp salt

1/3  cups Brown Sugar

1 tsp vanilla

1/4 cup unsalted butter

1/2 Cup sour milk

1/2 Cup Cocoa

1/2 tsp baking powder

1  tsp bicarbonate soda

1 eggs

Filling
1/2 cup butter, room temperature
1 cup icing sugar sifted
1tsp vanilla extract
1Tbls milk 

Hot water as necessary

1. Preheat the oven to 180°C. Line 2-3 baking trays with baking paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl.
3. Beat the butter and sugar in an electric mixer on high speed until light and fluffy. Beat in the egg, followed by the vanilla and sour cream Reduce speed to low, add dry ingredients and beat until combined. Place tablespoonfuls of mixture 4cm apart on the prepared trays. Bake for 7-8 minutes until doubled in size and firm on top when gently pressed. Cool on trays.
4. Filling: Beat butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the milk and a little warm water as necessary. Continue to beat until the filling looks like soft mayonnaise. I chose to colour half my mixture, to brighten things up !
   
   
   
   
   
   

Chocolate Chip Tiny Teddy Cupcakes

                                                                                                         by Konstant Kraver

Tomorrow my little 2  year old nephew visits and he‘s been a little trooper adjusting to the arrival of his new baby brother. So…yesterday morning while I was eating spoonfuls of Milo (no judging please) I thought about making him some chocolate chip cupcakes with a chocolate/Milo icing. Now it is sad to report that not all the tiny teddy biscuits made it to their final destiny on top of a cupcake: some were scarified for a greater cause, ie providing me with a sugar hit .

Ingredients

4 oz (115g)
10 oz  (300g)  plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda
pinch of salt
6 oz brown sugar
6 oz (170g) butter or margarine, at room temperature
8 oz chocolate chips (milk or dark chocolate)
150 ml Milk
1tsp vanilla essence
3 eggs

Chocolate Butter cream Icing
4 oz(115g)butter,preferably unsalted at room temperature
8 oz (225g)Icing Sugar sifted
1tsp Milo
1Tbsp cocoa powder
2Tbsp milk
2 packets snack size Arnotts tiny teddys to decorate



Makes 18

METHOD

Preheat oven to 180degree. Line two cupcake tins with paper cases.
Sift the flour,baking powder bicarbonate soda, salt and sugar into a large bowl. Add the flour, butter, milk  and vanilla essence .
With an electric mixer on medium-low speed,beat until smoothly beaten.Next crack in the eggs  and mix on low speed till all combined. Fold in the chocolate chips and divide amongst the cupcake cases
Bake for 20-25 minutes or until a skewer inserted comes out clean.Cool in the tins for  10 mins, then turn out to cool completely on a wire rack.
1. For the icing, put the butter in a large bowl and mix until soft and  gradually add the icing sugar  with the cocoa and Milo and continue to mix either using a wooden spoon or an electric beater until the mixture is well combined. Next mix in the milk until you have a nice smooth spreading consistency.
Once the cupcakes cool down top with icing and place a little tiny teddy on each one

Psychedelic Hot Cross buns

                                                                                                                           by the Konstant Kraver

Good Friday is coming up so I thought to myself "What fun take can I do on the traditional hot cross buns"?.I adapted a fabulous recipe that I got from the blog Not Quite Nigella. I substituted M&M's instead of raisins or chocolate chips, added a bit of all-spice and the glaze was made with coloured, white chocolate...Yum!

The result fun, colourful and very very chocolatey, they do taste sooooo good. I have to admit, though that initially I thought some traditions should be left alone, but this blog is all about experimentation and I would have been thinking about it for weeks if I had not tried it out. However once I got over the previous day’s chocolate overload, because while I was baking I must confess, not all the M&M's ended up in the recipe, and when I sank my teeth into one of those buns it was a beautiful, moist and massive, chocolate hit. Here before you I give you my  Psychedelic Hot Cross Buns.

 

For the buns

•  2 tablespoons instant dried yeast (roughly 14g)
• 1/3 cup brown sugar
• 1.5 cups lukewarm milk
•  4.5 cups plain flour 
•    1 teaspoon salt
•   50g butter melted
•  1 egg lightly beaten
•  1 teaspoon cinnamon 
•     ½ teaspoon All Spice
•   1.5 Cups Crispy M&M’s

For White Chocolate pink glaze

•   2oz White chocolate
•    4 Tbsp milk
•   ½ teaspoon pink food colouring

For crosses:

•   2.5 ozs white chocolate

Method

1. Mix yeast, sugar and warm milk in a bowl and stir to remove any lumps. Set aside for 15 minutes until it becomes frothy.

2. In a large bowl, or the bowl of your mixer, sift flour and salt. Make a well in the centre and mix in the yeast mixture, butter, egg, spices and one third of the M&M’s.(Don’t panic the colours will run...that just adds to the nice swirly effect)

3. Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area (I put mine near a heater) . Leave for 1 hour to 1.5 hours until doubled in size.

4. Using your fist, punch down the dough and add the remaining cinnamon chocolate chips. Knead lightly and divide into 16 balls. Place close together on a lined or greased baking tray. Cover with cling wrap and allow to rise in a warm place for 20 minutes. Preheat the oven to 200C/400F.

5. Bake for 20-30 minutes until done. While it is baking, get the glaze ready. For the glaze, simply melt the white chocolate and mix in the mik and food colouring together shortly before the time is up on the buns. (You may need to add more milk).

6. When buns are ready, brush with glaze.

7. Melt more chocolate in a microwave proof bowl and spoon into a piping bag fitted with a small plain nozzle. Pipe lines across buns to make crosses. When chocolate has set, serve

Wholemeal Berry Muffins

     

                                                                                                                           by the Konstant Kraver 

 I do so love muffins but I am always conscious of the calories involved. These are great for breakfast or morning  tea and while not completely guilt free it is a pretty good start.

Ingredients (serves 6)

300g (2 cups) Wholemeal Self-raising Flour

100g (2/3 cup, firmly packed) Brown Sugar

2 tbsp Honey

150g Frozen Blueberries

150g Frozen Raspberries

250 ml (1 cup) Skimmed Milk

60 ml (1/4 cup) Vegetable Oil

1 Egg, lightly whisked

Method

• Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line a six capacity muffin pan with the paper squares.
• Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the milk, oil, honey and egg, and stir with a metal spoon until just combined (do not over mix).
• Spoon batter in equal amounts amongst the prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.
• Make these muffins up to 1 day ahead & store in an airtight container.

Mama J Oreo Peanut butter Fudge!

by the Konstant Kraver This recipe was originally my mum’s so this time when she made it , we tried adding a few new things to it and came up with this yummy peanut butter and Oreo fudge. 400g Sugar 2-3tsp Vanilla Essence 395g tin of Condensed Milk 1/2 cup of Water (we use the condensed mill can & filled it halfway with water) 115g Bite-size Oreos 2 tsp Butter for smoothing over the top 1 tblsp Butter (Not required if using peanut butter) 2 cups peanut butter (unsalted) METHOD  Grease a tray with butter and keep set it aside ready.  Pour the condensed milk into a big pot (this will prevent it boiling up).  Add the water to the pot & put the oven on a low heat . Stir the mixture continuously taking care not to let it stick to the bottom, until it starts to thicken - this takes roughly 10 - 15 mins. After about 10 mins stir in the peanut butter and keep stirring. Add the vanilla essence at about the 15min mark as it begins to thicken more. After roughly 20 mins you will notice it has thickened quite a bit and should part like the Red Sea as you move your spoon through (that is it should pull away from the sides). Then stir the oreos through it (if you didn’t use peanut butter add the butter).  Stir for another minute, turn off the fire and quickly with a spatula, pour the mixture into your prepared greased tin. Dip the back of a metal spoon in the butter and quickly smooth over the top. Let it cool for about 5 min and as it starts to set cut it into squares Set the whole thing aside and let it set till it’s firm

Goodness Globes

                                                                                 by the Konstant Kraver


This recipe was passed on from a friend at work, little nugget-sized treats which also happen to be full of goodness! Who says the Sweet Tooth Chronicles can’t take a healthy approach? They really are delicious and the recipe is so flexible, that you can add whatever you want to it: if you don’t like sunflower seeds, use chopped apricots, for example.


Ingredients

1 cup nut-free butter
1 cup honey
1/4 cup sunflower seeds


1/4 cup currants/raisins/sultanas

1/4 cup sesame seeds
1 cup almond meal
3/4 cup dessicated coconut

Extra coconut to roll the balls in
2oz melted 85% coco dark chocolate to dip the balls in

Method

1)      Mix all the dry ingredients first then add the wet ones. Roll into balls and roll in desiccated coconut, and then place in the fridge for about 10 mins just to set nicely.

2)      Melt the dark chocolate till its nice and glossy and using a tooth pick quickly dip the balls into the chocolate and place on a tray with wax paper and leave to set 

3)      Put them in a container and store in the fridge, though I am pretty sure most of them will be gone in a blink of an eye!

Coconut Chocolate Brandy Crackles

by the  Konstant Kraver Ok I confess these originally started off as that lovely soft fudge but I got a little bored waiting for it to set so back to the oven it went and these little beauties were born. Yes, I admit it, I have the attention span of a 3 yr old. Makes 12 large squares Ingredients 400g dark chocolate, chopped 400g can sweetened condensed milk 75g butter, chopped 1/4 cup Brandy 2 1/2 cups Rice bubbles 1/2 dessicated coconut glazed cherries to decorate   Method Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends and grease it as well. Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liquor. Next add the rice bubbles and the dessicated coconut into the mixture and give it a good stir till combined. Spread mixture into prepared pan, and flatten well with the back of a large metal spoon. Sprinkle some dessicated coconut over the top decorate with the cherries. Refrigerate for 30 mins or until set. Cut into squares. Serve.

Passionfruit Melting Moments

It is close to tea time and you have unexpected company! Don't fret; these melting moments are easy to whip up in a jiffy. Now, for this recipe you should get 14 decent sized melting moments, but I was slightly lazy to sit there rolling any longer than necessary, so made 9 somewhat large ones. Also these are incredibly delicate, as I discovered the hard way, when one rolled off the top of the plate and with a gentle  "poof" smashed into many  many powdery crumbs!

Ingredients
250g (9oz) softened butter
40g (11/2oz) icing sugar
2 tsp vanilla essence
185g (61/2 oz) self raising flour
60g (2 1/4 oz) custard powder


Passion Fruit Filling
60g (2 1/4 oz) butter
80g(3 1/4 oz) icing sugar

2 Tbsp passion fruit pulp

METHOD

Preheat the oven to 180C. Line two baking trays with baking paper. Place the butter and icing sugar in a large mixing bowl and beat until light and creamy. Add the vanilla and beat until combined. Sift in the Flour and custard powder and mix to a soft dough. Roll level tablespoons of mixture into 28 balls and place on the prepared trays. Flatten slightly with a fork.
Bake for 20mins, or until lightly golden. Cool on a wire rack.
1. To make the filling, beat the butter and icing sugar until light and creamy. Fold in the passion fruit pulp until well combined. Use the filling to sandwich the biscuits together and leave to firm before serving.

Cheeky Carrot Cake

                                                                                                                                 by the konstant kraver

A delicious moist carrot cake with the ever so cheeky shot of sherry which just makes all the flavours in this cake sing.

Ingredients

3 cups grated carrots

½ cup brown sugar

2 eggs

3/4 cup white sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 Tbsp Sherry

½ tsp Ginger Powder

1-1/2 cups all-purpose flour

3/4 tsp baking soda

½  tsp salt

2 tsp ground cinnamon

2/3 cup chopped walnuts

For Decoration

1/4 cup whole walnuts
3 tbsp sugar

250g cream cheese

3/4cup icing sugar

1tsp vanilla essence

¼ tsp ginger powder

1. In a medium bowl, combine grated carrots,sherry and brown sugar. Set aside for 60 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a medium size bundt tin .In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. the. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with the cream cheese frosting.
4.  Heat 3 tbsp of sugar in pan until it melts and turns into toffee. Add walnuts and coat. Turn out onto baking paper and refrigerate until the toffee sets.
5. Beat cream cheese and icing sugar until well combined.Mix in the vanilla essence and the ginger powder.
6. Spread the icing all over the cake and top with the toffeed walnuts.