Blood Orange Olive Oil Cake, Naartjie and Saffron Compote, Turmeric Latte, Coconut Foam
To be enjoyed with the Creation Viognier
Blood orange olive oil cake
- 2 small oranges
- half cup Willow Creek blood orange olive oil
- 2 cups gluten-free flour
- 1 & half tsp baking powder
- half tsp baking soda
- pinch salt
- 4 eggs
- 1 & half cups sugar
Preheat oven to 180° C.
Cut the top and bottom off the oranges and slice into small cubes. Blend the oranges until smooth. Add the oil and blend again.
Sift the flour, baking powder, salt and baking soda.
Whisk the eggs and sugar with an electric mixer until pale and fluffy. Alternating with the orange mixture and dry ingredients, fold everything together until combined.
Line a 20 x 20 cm tray with baking paper and grease with butter. Bake for 50 – 60 minutes.
- 2 cups coconut milk
- ½ cup coconut cream
- 1 tsp turmeric
- 1 tbsp honey
- pinch salt
- pinch cinnamon
- 2 zests of lemon
Whisk everything together and bring to the boil until well combined.
- 1 cup coconut milk
- ½ tbsp Sucro Emul
Heat the coconut milk until lukewarm. Using a stick blender, add the Sucro Emul and blend until foamy. Do this just before plating.
Naartjie and saffron compote
- 1 orange, segmented and cut into cubes
- 2 naartjies, peeled and cut into cubes
- pinch of saffron (5 – 10 threads)
- ½ cup sugar
- ½ cup Viognier
- 2 tbsp apricot jam (1/2 cup Turkish apricots cooked soft with Viognier and blended smooth)
Bring half the Viognier to the boil with the saffron and turn off. Leave to stand for 5 minutes.
Put all the ingredients together in the pot adding the saffron-infused wine, stirring occasionally over medium heat. Cook until thick and jammy.
lemon verbena leaves
cinnamon, to dust
small glass to serve the latte
Cut the cake into a rectangle, about 7 x 3 cm.
Top the cake with the compote and garnish with the flowers and lemon verbena.
Pour the hot latte in the serving glass and top with the foam and dust with cinnamon.