Currong News!

Happy Birthday Your Majesty!

June 13, 2016 | 0 Comments

I love long weekends, especially those that automatically call for a celebration. What better excuse for champagne and cake than a birthday! Make it a major Royal Birthday (her 90th) and there is even more reason for raising a glass.

 

So on this Queen’s Birthday we’d like to celebrate with a very special cake. It’s our Currong Comestibles Almond & Lime Shrub Pound Cake and it’s perfect for the occasion. It’s a rich, moist, old fashioned pound cake that’s the perfect partner for tea or champagne. The Lime Shrub adds just the right amount of citrus tartness while the marzipan gives the cake a light nutty texture.

 

We were very lucky as our cake was baked by Hulya Suleyman, the chef at Williams-Sonoma, Bondi. Along with being a homeware paradise this store also has a fabulous in-store kitchen where you can take a range of classes and learn a myriad of Masterchef techniques. And of course they have the perfect Bundt cake pans for your creations. (Our cake was baked in the traditional Anniversary pan.)

 

Need we say anymore? We’re sure that the Queen would approve!

  

CC’s

Almond & Lime Shrub Pound Cake

(inspired by Nigella Lawson’s EASY ALMOND CAKE)

 

Ingredients

250 g.                Butter (or Coconut Oil)

250 g.                Marzipan (softened)

150 g.                Caster Sugar

1/4C                  Currong Comestibles Rainforest Lime Shrub

1/3C                  Greek Yoghurt

1 tea.                 Vanilla extract

3 ‘shakes’          Mixed Spice

1/2C                  Shredded Coconut (optional)

5 large               Eggs

200 g.                Self-raising Flour

 

 

Method

You will need a 25cm / 10 inch springform tube pan, bundt tin or patterned ring mould, buttered and floured.

 

  1. Preheat oven to 170ºC.
  1. Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the doublebladed knife, with the sugar. Process until combined and smooth.
  1. Add other ‘wet’ ingredients: vanilla extract, yoghurt, Lime Shrub and finally the eggs, one at a time through the funnel, processing again each time.
  1. Add the ‘dry’ ingredients: Coconut and flour, combining well and remembering to scrap the sides and bottom of the mixer.
  1. When fully mixed pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula.
  1. Bake for 50 minutes, but check from 40 minutes. Then, when the cake looks golden and cooked and a caketester or fine skewer comes out cleanish*, remove from the oven and leave to cool in the tin. (*Note: This is a moist and rich cake and should not be over baked.)
  1. The cake can be finished off with a simple icing of Icing Sugar, Lime Shrub and Butter or simply dusted with Icing Sugar (as per the photo).

Tagged: Almond & Lime Shrub cake, Australian native foods, bundt cake, Cake, coconut, Happy Birthday, Holiday, Hulya Suleyman, marzipan, pound cake, Queen's Birthday, Rainforest Lime Shrub, The Queen, Williams-Sonoma

Our Triple C - Chocolate Chutney Cake

April 18, 2016 | 0 Comments

CC's Chocolate Chutney Cale

I love rainy, lazy Sundays and puttering around in the kitchen. This was yesterday’s achievement!

Leftover Chutney in the fridge? No worries! Turn it into a cake masterpiece in minutes. Here’s the perfect recipe our quick and easy Chocolate Chutney Cake or Chocolate C2.   In only minutes you’ll be gathering in the compliments for your baking prowess and flavour expertise.

I totally believe in the KISS method for (most of) my coking. Yes, there are times that you want to go ‘all out’ but less is often more.  You can whip up this very special cake in used Greens Classic Chocolate Cake mix and added these extra ingredients:

 

CC C3 ingredients

1 Teaspoon        Vanilla extract

¼ C                     Dark Chocolate Chips      

¼ C                     Spicy Riberry Chutney

Pinch                  Mixed Spice (2 shakes)

½ Teaspoon       Instant Coffee (optional)

  

We followed the instructions and baking directions on the box. The result was a rich, flavoursome cake with a taste reminiscent of a holiday Christmas pudding but chocolaty.  A dusting of powdered sugar tops it off.

It was perfect for a chilly, wet Autumn day partnered with a coffee.  (Or maybe a Christmas in July dessert?)

 

NOTE: Cake Pan

I love Master Chef and it’s presentation lessons.  I have embraced the idea that the way food looks has a VERY big impact on how it’s appreciated.  Which is why I love the Williams-Sonoma Heritage Bundt cake pan.  It makes this simple ‘mix’ look VERY special and the perfect dessert finale for your next dinner party.

 

 

 

Tagged: Australian native foods, bundt cake, cake, chocolate, chocolate chutney cake, Christmas, Chutney, chutney cake, easy, Easy Entertaining, Lilly Pilly chutney, Riberry, Spicy Riberry Chutney, Williams-Sonoma