RECIPES

APPLE & ALMOND CAKE

Step 1:

3 Granny Smith Apples finely chopped

2 tbls Lemon juice 

30g Castor sugar

Boil Ingredients in a pot and let cool.

Step 2:

Mix 8 eggs with 325g Almond meal. 

Step 3:

Add 260g Caster Sugar, cooled apples and 2-4tbls Wattle Seeds (depends on taste preference), mix well. 

Step 4:

Pour into lined round spring form and bake for 45min at 180C. 

Step 5:

Optional, sprinkle icing sugar once cake is cooled or flaked almonds on top.  

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PASTA SAUCE

Place 1kg of ripe Tomatoes, one peeled and cored Apple and 2 onions into food processor, process until smooth. 
Place tomato sauce into saucepan, bring to the boil. 
Turn down the heat and simmer for 20min. 
Add 2 tbsp Apple Cider Vinegar and 3 tbsp Honey. 
Once the honey is dissolved, add 3-4 tbsp roasted and milled Acacia Seeds. 
Boil pasta, drain pasta, mix sauce with pasta and let rest for minimum of 1 hour. Reheat for serving. 
Serve with freshly grind Parmesan cheese :-) 
Serves ~ 3 people

CHOCOLATE / RASPBERRY CAKE

Step 1:

melt 150g of dark cooking chocolate in a heatproof bowl placed on a pot with hot water

when chocolate is melted, add 1tbs of warm water and stir into the chocolate, set aside

Step 2:

Beat 150g of butter and 1 cup of caster sugar until smooth and pale in colour

Step 3:

Add 3 egg yolks and mix with butter mixture

Step 4:

Add hand warm chocolate paste to the mixture, stir until combined

Step 5:

Add 1 cup of plain flour to the mixture, stir until combined

Step 6:

beat 3 egg whites until stiff, add 1 tbs caster sugar and fold egg foam into mixture

Step 7:

bake for 30min in a rectangular baking form

Step 8:

spread Apricot jam on the warm cake

Step 9:

melt 125g of dark baking chocolate and 125g of butter in a waterproof bowel on a pot with warm water until dissolved

Step 10: 

cover the cake with chocolate, sprinkle 2 - 3 tbs of Acacia seed powder over the chocolate while soft

Step 11:

sprinkle Raspberries onto the chocolate coating 

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