Home­made bak­ing, syrups, sauces and other treats worth shar­ing.

NZ Gardener - Gifts from the Gardens - - Contents -

Jor­dan Ron­del’s de­li­cious cake is per­fect for sum­mer soirees.

For the cake: • 200g but­ter, soft­ened

• 200g caster sugar • 4 eggs • 1 tea­spoon vanilla ex­tract • 200g ground al­monds

• 50g buck­wheat flour (or any pre­ferred flour)

• gen­er­ous pinch freshly ground black pep­per • 200g straw­ber­ries, washed, hulled, quar­tered Fill­ing: 3 ta­ble­spoons straw­berry jam

Ic­ing: 300g cream cheese • juice of ½ le­mon • 3 ta­ble­spoons honey •1

tea­spoon vanilla ex­tract

Pre­heat oven to 170ºC fan bake. Line two 22cm cake tins with bak­ing pa­per.

Cream but­ter and sugar un­til pale, light and fluffy. Beat in eggs, one at a time, then vanilla. Grad­u­ally fold in the ground al­monds, flour and pep­per. Evenly di­vide the bat­ter be­tween two tins. Dot with straw­berry quar­ters.

Bake for ap­prox­i­mately 30 min­utes. The cakes are ready when golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean. Al­low to cool for around 10 min­utes be­fore turn­ing onto a rack.

Mean­while, make honey cream cheese ic­ing. In the bowl of an elec­tric mixer, beat cream cheese un­til per­fectly smooth, then add re­main­ing in­gre­di­ents. Beat un­til com­bined.

Once the cakes are cool, spread straw­berry jam onto one layer and place the other layer on top. Ice the top of the cake. Dec­o­rate as de­sired. Re­frig­er­ate in an air­tight con­tainer for up to 3 days.

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