Monday, April 14, 2014

'A Taste of Marlborough' event + cake recipe!

Last week I was honoured to be involved in a beautiful event held by Brancott Estate at Ponsonby Central. There were 4 of girls us serving all 180 guests our creations - Eleanor from Petite Kitchen, Jess from My Underground Kitchen, and Delaney from Heartbreak Pie. In true Caker fashion I made 2 enormous cakes to match the flavour notes in Brancott Estate's Fume Blanc. I used some lovely ingredients from Marlborough including Putake honey and Uncle Joe's hazelnuts. The recipe I came up with is a refined sugar free hazelnut, lemon and honey cake, with orange blossom and honey syrup and roasted pears, served with honey laced Greek yogurt. It's pretty delicious if I do say so myself! I'm delighted to share this recipe (below) with all my readers xx

Photos by Laura Forest



200g ground almonds
100g spelt flour
2 tspn baking powder
pinch sea salt
100g Uncle Joe's hazelnut coarse meal
250g Putake honey
200ml Greek yogurt
3 large organic eggs
150ml coconut oil, melted
1 tspn vanilla extract
zest and juice of 1 lemon

100ml water
100g Putake honey
juice of 1 lemon
2 tbspn orange blossom water

To serve:
1 pear, cut into slices
1 tablespoon Putake honey
1 tablespoon coconut oil

good quality store bought lemon curd for inbetween the layers

Icing sugar for dusting
roasted Unle Joe's hazelnuts, chopped
rose buds / edible flowers
Greek yogurt swirled with 1 tablespoon melted Putake honey


Preheat oven to 180, grease and line 2 x 22cm tins. Line a baking tray with baking paper.
Place the pear slices onto the tray and drizzle with honey and coconut oil. Bake for 15 minutes or until soft and caramelised.
Meanwhile, make the cake batter: in a large bowl, sift together all the dry ingredients except the hazelnut meal.
In the bowl of an electric mixer, beat toegther wet ingredients. Gradually add in the dry ingredients in batches. Fold through the hazelnut meal.
Evenly divide the batter between the cake tins and bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the syrup: boil the water and the honey for 5 mins, or until reduced by half, add lemon juice and orange blossom water.
Once cool, apply a layer of lemon curd to one layer and palce the other on top.
Dust the cake with icing sugar and sprinkle with roughly chopped roasted hazelnuts. Decorate with flowers.
Serve warm with the roasted pear slices and honey laced Greek yogurt, drizzled with the honey syrup.

This recipe is adapted from Amber Rose's beautiful book, Love Bake Nourish xx

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