food with jor­dan ron­del

It’s of­ten used in stuffing, but these cup­cakes prove sage has a sweet side.

Sunday Star-Times - Sunday Magazine - - NEWS - Makes 12 cup­cakes

If you’re fa­mil­iar with my recipes, you’ll know I love in­cor­po­rat­ing herbs into my desserts, but cre­at­ing this recipe is the first time I’ve re­ally played with sage. Paired with rich dark choco­late, it’s an unusual mat­ri­mony but one I’m re­ally fond of. I hope you are too.


150g but­ter 150g 70 per cent dark choco­late but­tons 150g soft brown sugar 3 or­ganic eggs 100g ground al­monds 100g Dutch process co­coa pow­der Pinch sea salt 2 tsp bak­ing pow­der ½ cup whole milk 10 fresh sage leaves, finely chopped


200ml creme fraiche 12 fresh sage leaves Pre­heat the oven to 180C fan bake. Place 12 cup­cake pa­pers in the holes of a cup­cake tray.

Gen­tly melt the choco­late and but­ter to­gether in a small pot. Set aside to cool slightly.

Pour the cool choco­late but­ter mix­ture into the bowl of an elec­tric mixer, and com­bine in the brown sugar. Beat in the eggs, one at a time. Fold in the ground al­monds, co­coa pow­der, salt and bak­ing pow­der. Mix un­til just com­bined. Con­tinue to add the milk. Stop your mixer when all the in­gre­di­ents are com­bined, do not over mix. Fi­nally, fold through the finely chopped sage leaves by hand. Di­vide the bat­ter be­tween the 12 cup­cake holes. Bake for ap­prox­i­mately 25 min­utes or un­til springy to the touch and a skewer in­serted in the cen­tre comes out clean.

Al­low the cakes to cool for 10 min­utes be­fore plac­ing them on a cool­ing rack.

Mean­while, spoon the creme fraiche into a pip­ing bag (or a plas­tic snaplock bag and cut the tip/cor­ner off). When the cup­cakes are com­pletely cool, pipe a lit­tle dol­lop of creme fraiche onto each one. Fin­ish by plac­ing a sage leaf on top. Serve at room tem­per­a­ture. Re­frig­er­ate in an air­tight con­tainer for up to 3 days. CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ James Lowe Go to to share this recipe.

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