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Cardamom & Cinnamon Macaron Cake

October 5, 2017

 

I made this cake for a competition for Food & Home Magazine back in 2012. 

 

When Zola asked me to come make a cake for Expresso's 7th birthday, I immediately thought of this recipe.

 

I'm not going to lie, it is a labour of love, but it is so worth it! 

 

Every element of the cake has a macaron inspired flair, including the buttercream!

 

C A R D A M O M  &  C I N N A M O N   M A C A R O N   C A K E

 

CAKE:

 

140g cake flour, sifted

190g caster sugar 

1 tsp baking powder

Pinch of rock salt 

4 tsp ground cinnamon

2 Tbsp ground cardamom

65ml sunflower oil

50ml water

1 tsp vanilla extract

80g white chocolate

60ml fresh cream

3ml cream of tartar

 

MACARON LAYER

50g ground almonds

100g icing sugar, sifted 

2 Tbsp ground cinnamon

1 Tbsp ground cardamom

2 large egg whites

75g caster sugar

 

MACARON BUTTERCREAM

 

100g white chocolate

200g icing sugar, sifted

80 butter, softened

1 tsp vanilla extract

1 large egg white

2 tsp cream of tartar

75g caster sugar 

 

1. Preheat oven to 160 degrees C.

2. Grease and line 2 x 20cm round cake tins

3. Place flour, caster sugar, baking powder, salt, cinnamon and cardamom in a large bowl and make a well in the centre.

4. In a separate bowl, beat the oil, water, egg yolks and vanilla on a medium speed until smooth.

5. Add the liquid ingredients to the dry ingredients and beat well until just combined. 

6. Melt the chocolate with the cream in a saucepan over a medium heat and whisk until smooth. Remove from the heat and add to the cake batter. Give one last stir until combined.

7. In a separate bowl, beat the egg whites until peaks start to form. Add the cream of tartar and beat until stiff. Fold this into the cake batter gently until all has combined.

8. Divide the batter between the two cake tins and cake for 35 minutes or until a cake tester comes out clean.

9. For the macaron layer, place the almonds, icing sugar and spices into a food processor and blitz until fine. Sift into a bowl.

10. In a separate bowl, beat the egg whites until soft peaks form. Add the cream of tartar and half of the caster sugar. Beat until nearly stiff then add the rest of the caster sugar. Beat until properly stiff then gently fold the almond mixture into the egg whites.

11. Once everything has combined, place into a piping bag and pipe one large macaron on a non-stick baking sheet on a baking tray. If you have enough mixture, pipe some individual macarons for decoration.

12. Allow this to stand for 30 minutes then bake for 25 minutes at 140 degrees. 

13. Meanwhile, make the buttercream: melt the white chocolate with the cream in a saucepan over medium heat. Remove from the stove and allow to cool slightly.

14. Beat the icing sugar and the butter until just combined, then add the vanilla and the melted chocolate and beat again until light and fluffy.

15. Beat the egg whites and cream of tartar in a glass bowl until you have stiff peaks. Place this into the microwave for 20 seconds then gently fold this into your buttercream. 

16. Assemble your cake: Place one layer of cake onto a cake stand and add some buttercream. Add your macaron layer then add a layer of buttercream. Add the remaining cake layer and then finish off the buttercream on top. Decorate with any extra macarons and a dusting of cinnamon and cardamom.

 

Photography: Gunther Schubert

 

 

 

 

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