‘The best cake ever’
Blueberries are my husband’s favourite fruit. But try as I might to grow them bountifully, so far my attempts have been futile.
I did my research and planted four bushes that would, all going well, produce 2kg of berries each, per season. Four years down the track and I barely harvest more than a small bowl from the two trees still standing.
Admittedly it was a space dilemma that led me to plant them in a less than ideal position without sufficient sun. With more than 30 fruiting plants on our 800-square metre patch it is getting somewhat crowded.
This summer I amtaking a new approach after seeing several large blueberry-laden bushes growing in pots on a friend’s sunny veranda. I am doing the same, on a trial basis with one pot. Let’s see if I can regain my berry growing confidence.
Luckily, some clever local FOOD growers do know how to produce bucket loads of blueberries each season.
Large bags of seconds are sorted to satisfy those who like to eat them by the handful, with enough left over to experiment with in the kitchen. This particular cake has been on repeat for several weeks, in fact, it has been dubbed my best cake ever – by said blueberryloving husband, who may be biased.
It is the blueberry glaze that really makes this cake something special. Blueberries magically set like jelly once blended and cooled. Try it, simply blend a punnet of blueberries and pour into a bowl. Chill for one hour and voila, blueberry jelly.
With this in mind I set to making a cake glaze from mostly blueberries, sweetened with a touch of honey, a squeeze of lemon to activate the pectin (nature’s natural thickener), and a dab of butter to give a nice sheen. Truly magical – you can thank me later. 1 teaspoon vanilla extract Zest of 1 lemon 2 room-temperature eggs
cup room-temperature coconut cream
cup desiccated coconut 1 cup flour (gluten-free: use cup rice flour and cup tapioca flour) 1 teaspoon baking powder teaspoon baking soda cup fresh or frozen blueberries Blueberry Glaze
cup fresh or frozen blueberries 2 teaspoons mild honey Squeeze of lemon juice, about 1 teaspoon
11⁄ tablespoons butter or coconut oil
Preheat oven to 170 degrees Celsius. Grease a 22cm round cake tin (I used a 22cm silicon Bundt mould)
In a stand-mixer combine the butter and honey (or sugar) until fluffy. Add the vanilla extract and lemon zest, then eggs one at a time, followed by the coconut cream, a tablespoon at a time, until incorporated.
Combine the desiccated coconut, flour, baking powder and baking soda in a bowl. Add to the mixer and gently mix until just combined.
Remove the mixing bowl from the machine and fold through the blueberries.
Pour into the prepared tin and bake for 35-40 minutes until an inserted skewer comes out clean. Leave to steam in the tin for five minutes (for a super moist cake crumb), then carefully flip out on to a cooling rack.
Once the cake is completely cool make the glaze. In a small saucepan combine the blueberries, honey, lemon juice and butter. Simmer for one minute until the blueberries are softened.
Pour into a blender, or use an immersion blender, and blitz until smooth. Cool a little to thicken then slowly pour over the cake. If the glaze is too runny then leave to cool a little longer.
This cake is best eaten the day it is baked, after which the glaze will lose its vibrant colour.
Find more of Nicola’s recipes on her website, homegrownkitchen.co.nz
Avocado on toast has been the highlight of brunch menus and Instagram feeds. While the world’s most famous pre-noon snack isn’t going anywhere in a hurry, what will the cool kids will be papping and snacking on in 2018? We asked some New Zealand foodies with their finger firmly on the pulse to predict what they think the future of brunch looks like. From a rise in floral flavours to healthy eats, here’s what the experts say – and there’s not a rasher of bacon in sight.
Esther Webb, Cereal Killa
One word: bowls. Acai bowls are tipped to be huge, according to cafe owner and chef Esther Webb, who has seen the Brazilian superfruit rise in popularity in Auckland’s Mt Eden.
‘‘It’s very light, refreshing and healthy, ‘‘ she says. ‘‘I think that’s going to be more prevalent this year than avocado on toast. I think people are getting a bit bored with it.’’ Webb also forecasts that not only will more international influence start sneaking through, but also flowers will graduate from garnish to ingredient.
‘‘Last year everything had flowers in it. I know in the States they’re getting into lavender lattes and using some of the more scented florals as flavourings, more than just a decorative thing. If it’s in teas, it will be in food.’’
Josh Pointon, Cafe Polo
The Wellington favourite, which has long bucked the trend and doesn’t even serve smashed avo, reckons it’s time for other fruits and vegetables to shine – with an exotic twist.
Pureed carrot, soft pumpkin and beetroot on toast with labneh and honey work for the classic eggs-bene munchers, and would be much cheaper too, says co-owner Josh Pointon.
In flavour profile, Middle Eastern is the way forward. Look out for humble root veges lifted with sumac or turmeric.
Seasonal is already tending, but expect that to go to the next level, he says. Another hot tip is the ‘‘nose-to-tail’’ trend being translated to plant-based dishes
‘‘The ‘root-to-tip’, or eating the whole vegetable, I think that’s going to become more of a mainstream trend. Rather than throwing away the top of the carrot, you can make a pesto out of the top. It’s looking at vege in a different light.’’
Chris Lee, Qt Museum, Hippopotamus Restaurant and Hot Sauce
‘‘The buzz surrounding plantbased eating has increased our interest and opened our palates into trying alternative proteins,’’ says communications executive Chris Lee.
Consumers have become more curious and educated, she says, so menus will be playing around with tofu and Quorn to cater to an adventurous clientele. ‘‘Eating for health and nutrition seems to be increasingly at the forefront of many minds. In saying that, good food is good food and sometimes you just need some fried chicken and gelato in your life – balance, right?’’
Lydia Suggate, The Botanist
Over the past year, owner Lydia Suggate has noticed an increasing demand for vegan cheese among the visitors to her venue, which serves vegetarian and vegan dishes in the capital. This is because ‘‘people are finding out that dairy farming is really intensive on the environment,’’ she explains. ‘‘Last year, there were all the problems with the rivers in New Zealand, with the runoff from the cows... and a lot of information is circulating about how the cows have such a horrible life.’’ While the avocado, upscaled with pickled shallots, continues to be a big-seller, plant protein and nut butters are also on the radar, she says.
Mimi Gilmore, Burger Burger
‘‘The new wave is just goodquality, locally sourced, well prepared. On toast. [That] is the future,’’ according to creative director and ‘‘boss lady’’ Mimi Gilmore.
The avo is definitely here to stay, she adds. However, peanut butter and mince are both (separately) ) in-demand toppings and were hot when they recently graced the menu at Auckland Burger Burger outlets. ‘‘I think lazy, bland breakfasts are going to die. We’re so spoilt for choice... we have so many clever people doing so many clever things.’’
Alex Davies, Gatherings
The trend Christchurch-based Alex Davis wants to see is, ironically, a lack of obsessive product-specific trends. Putting pressure on farmers to deliver a certain product can be dangerous and detrimental, he says. Instead, the overlooked purple beetroot and white cauliflower should be getting more love.
‘‘If we made a trend of eating lots of different varieties of different crops, then that’s going to be beneficial. I’d like to celebrate more obscure varieties of things that would otherwise be dying out.’’
However, we might start going down that path out of necessity anyway – and the food will be choosing us. ‘‘Focusing on one crop that can be wiped out can be quite risky,’’ he says.
The blueberry lovers in your family will adore this vibrant-looking, moist cake.