2 tsp vanilla bean pasteSPICEDSEEDS(^1) / 4 cup(30g)icingsugar,sifted
2 tbseachpepitasand sunflower seeds
1 tbsfennelseeds
(^1) / 2 tsp ground cinnamon
BUTTERMILKICINGGLAZE
250gpureicingsugar,sifted
(^1) / 4 cup(60ml)buttermilk
2 tbs lemon juice
Preheatovento170°C.Liberally grease an
8-cupcapacitybundtpan.
Placealldryingredientsin a largebowl
andforma wellin thecentre.Placewet
ingredientsin a separatebowlandwhisk
tocombine,thenaddtodryingredients
andwhiskuntilsmooth.Pourbatterinto
thepreparedpanandbakefor45-55
minutesuntilrisenandbrowned,andcake
springsbackwhentouched.Coolin pan
for 10 minutes,thenplacecakein panon
a wirerackandstandfor 10 minutes.
Removefrompanandcoolcompletely.
Forthespicedseeds,combineall
ingredientswith2 tspwaterin a bowland
stirtocoatevenly.Spreadona bakingtray
linedwithbakingpaperandbakefor
20-25minutesuntilcaramelised. Set aside
tocoolthencoarselychop.
Forthebuttermilkicingglaze,sifticing
sugarintoa bowl.Graduallyadd
buttermilkandstiruntilsmooth,then
graduallystirin lemonjuicetothinto
a drizzlingconsistency.Drizzleover
cooledcakeandscatter with spiced
seeds to serve.
APPLEHAZELNUTCAKE WITH
CARAMELCUSTARD
SERVES10 -12
Youwillneeda pipingbagand cranked
palette knife for this recipe.
5 smallGrannySmithapples
200gunsaltedbutter,softened,
plus20gextramelted,tobrush
1 cup(220g)caster sugar, plus 2 tbs
extratodust
2 tsp ground cinnamon
1 tspvanilla bean paste
2 eggs
(^3) / 4 cup(185ml)buttermilk
Finelygratedzestandjuiceof^1 / 2 orange
4 cups(400g)hazelnutmeal
2 tspbakingpowder
2 tbshazelnuts,roasted,chopped
Double cream, to serve
CARAMELCUSTARD
(^2) / 3 cup(150g)caster sugar
300mlmilk
1 tspvanillabean paste
4 eggyolks
20g cornflour
Forthecaramelcustard,place^1 / 2 cup
(110g)sugarand^1 / 4 cup(60ml)waterin a
saucepanovermedium-highheatandstir
untilsugardissolves.Cook,without
stirring,for4-5minutesuntilcaramelised.
Removefromheat,addmilk,thenreturn
toheatandwhiskuntilsmooth.Bringtoa
simmer.Meanwhile,whisktogetheregg
yolks,cornflourandremaining40gsugar
ina bowl.Pourin hotmilkmixture,
whiskingtocombine.Returnmixtureto
saucepanandwhiskcontinuouslyover
mediumheatfor2-3minutesuntilvery
thick.Pourintoa heatproofbowl,cover
surfacedirectlywithbaking paper and
refrigerateuntilchilled.
Peelandfinelychop2 applesandplace
in a saucepanwith^1 / 4 cup(60ml)water
overmedium-highheat.Coverandcook,
stirringoccasionally,for10-12minutesuntil
verytender.Removefromheatandmash
withthebackofa spoon.Setasidetocool.
Preheatovento160°Cfan-forced.
Greasea 24cmspringformpanandline
baseandsidewithbakingpaper.Place
butter,sugar,cinnamonandvanillain a
standmixerwiththepaddleattachment
andbeatfor5-7minutesuntillightand
fluffy.Scrapedownsideofbowl,thenbeat
in eggstocombine.Beatin buttermilk,
orangezestandjuice,followedbyhazelnut
meal,bakingpowderandapplepuree.
Beatuntilsmooth.Spreadhalfthebatter
intopreparedpan.Placechilledcustardin
a pipingbagandpipeoverbatter,leaving
a 1.5cmborder.Smoothcustardwitha
smallcrankedpaletteknife,thensmooth
over remaining cake batter. Using a
mandoline,thinlysliceremaining3 apples
intoroundsandarrangein overlapping
concentriccirclesontopofcake,leaving
a 1.5cmborder.Brushappleswithmelted
butteranddustwithextrasugar.Scatter
choppedhazelnutsaroundthe1.5cm
borderandbakefor1 hour 30 minutes-
2 hoursuntilgoldenbrownandcentre
springsbackwhenlightlypressed.Coolin
pan for 30 minutes and serve with cream.
BURNTBUTTER,ALMOND AND
HONEYCAKE
SERVES 8-10
180gunsalted butter, chilled, chopped
5 eggs
(^1) / 3 cup(75g)castersugar
(^1) / 2 cup(180g) honey, plus 60g extra to
drizzle
2 tspvanillabeanpaste
21 / 2 cups(250g)almondmeal
(^2) / 3 cup(100g)gluten-free plain flour
(^2) / 3 tspbakingpowder
Finelygratedzestof2 limes, juice of 1
100galmonds,chopped
Icing sugar, to serve
Preheatovento160°C.Greasea 20cmx
30cmcakepanandline the base and sides
withbakingpaper.
Placebutterin a saucepanandcook
overmedium-highheatfor5 minutesor
untilnutbrown.Removefromheat and
cooltoroomtemperature.
Placeeggs,sugar,vanillaandhalfthe
honeyin a standmixerwiththewhisk
attachmentandwhiskfor5 minutesor
untilpaleanddoubledin volume.Foldin
almondmeal,flour,bakingpowder,lime
zestandjuiceanda pinchofsaltflakes.
Pourin two-thirdsofburntbutter(stir
butterwellbeforeadding)andfoldto
combine.Pourinto prepared pan and
smoothtop.
Combinechoppedalmonds,remaining
burntbutter,remaining90ghoneyanda
pinchofsaltflakesin a bowl.Mixwellthen
scatterevenlyoverbatter.Bakeonmiddle
shelf,turningoccasionally,for40-45
minutesuntilgoldenbrownandthecentre
springsbackwhenlightlypressed.Drizzle
overextrahoneyandcoolona wirerack in
pan. Serve at room temperature.
MATT MORAN.