Yields : 20 Mini Cakes
Pairing Wine : Cape White
Apple Gel
Ingredients:
– 500 ml apple purée
– 5 g agar agar
Method:
1. Heat the apple purée in a saucepan.
2. Add the agar agar and whisk well.
3. Continue heating while stirring for 1 minute.
4. Remove from heat.
5. Allow to cool slightly, then refrigerate until set.
Sautéed Apple & Sultanas
Ingredients:
– 5 green apples, diced
– 80 ml sultanas
– Zest and juice of 1 lemon
– 10 ml cinnamon
– 15 ml vegan butter
Method:
1. Melt the vegan butter in a pan.
2. Add the diced apples and cook for 2 minutes.
3. Add cinnamon, lemon zest, and lemon juice.
4. Cook for a further 1 minute.
5. Add the sultanas and remove from heat.
Almond Cardamom Cake (Makes 20 mini cakes)
Ingredients:
– 185 g butter, melted
– 125 g ground almonds
– 6 egg whites, lightly beaten
– 240 g icing sugar
– 75 g cake flour
– 15 ml cardamom powder
– 200 g sautéed apples
Method:
1. Preheat oven to 175°C.
2. Grease mini muffin pans.
3. Combine butter, ground almonds, egg whites, icing sugar, cardamom, and flour.
4. Mix until just combined.
5. Fold in sautéed apples.
6. Divide mixture into pans, filling halfway.
7. Place a small piece of apple in the centre of each.
8. Bake for 12–15 minutes.
9. Cool in pans for 5 minutes before removing.
Apple Crémeux
Ingredients:
– 1 can coconut cream
– 125 ml yoghurt
– 125 ml apple purée
Method:
1. Blend all ingredients until smooth.
2. Transfer to a cream whipper.
3. Charge and chill until ready to use.
Goat’s Cheese Gelato
Ingredients:
– 1 can coconut cream
– 1 can coconut milk
– 200 g goat cheese
– 30 g Procrema
Method:
1. Heat coconut milk and coconut cream together.
2. Remove from heat and cool.
3. Blend with goat cheese until smooth.
4. Add Procrema and blend again.
5. Freeze the mixture.
6. Churn before serving.
Oat Biscuit (Makes 6 sheets)
Ingredients:
– 450 g cold unsalted butter, diced
– 400 g demerara sugar
– 300 g rolled oats
– 300 g plain flour
– 15 g salt
– 15 g bicarbonate of soda
Method:
1. Mix butter and sugar on low speed until combined (do not aerate).
2. Add remaining ingredients and mix until combined.
3. Roll dough very thinly between baking parchment sheets.
4. Chill or freeze until firm.
5. Preheat oven to 180°C.
6. Cut into desired shapes and place on lined trays.
7. Bake for 10–13 minutes until golden and crisp.
8. If baking as a sheet, remove top tray and parchment to prevent steaming.
9. Cool completely and store in an airtight container.