Dishing Up Some Tasty Content

THYME + WHEY CAKE


WITH LEMON CURD, LABNEH CREAM + ANZAC COOKIE CRUMBLE

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FOR THE CAKE

INGREDIENTS

480g plain flour
10g baking powder
7g baking soda
225g butter, softened
380g caster sugar
1 vanilla bean, split lengthways and seeds scraped
4 eggs
480ml whey
2 tsp thyme leaves, finely chopped

Preheat oven to 170 degrees. Grease and line with baking paper two 20cm round cake tins. Sift flour, baking soda and baking powder into a bowl.
In a separate bowl cream butter, sugar and vanilla until pale and fluffy. Add eggs one at a time then alternately pour in whey and sifted flour mixture. Once well combined fold through thyme.
Divide batter evenly between both tins and bake for 45 – 60 minutes, or until a skewer comes out clean.

LABNEH CREAM

INGREDIENTS

400g labneh
600ml cream
3 tblsp caster sugar

Add sugar to cream and whip until soft peak stage. Add whipped cream to labneh and mix to combine.

LEMON CURD

INGREDIENTS

3 lemons
100g caster sugar
4 eggs
4g powdered gelatin
115g butter, cold

Mix gelatin with 2 tblsp water, put aside. Juice and zest lemons, add sugar and eggs. Whisk together over low heat and bring very slowly to the boil, stirring constantly. Once the mix has boiled remove from heat and pour into a food processor or blender. Add gelatin mix and butter and whiz until all the butter has melted and the mixture is smooth. Pour into a shallow container and let set in the fridge overnight.

ANZAC CRUMBLE

INGREDIENTS

1 1/4 cups plain flour
1 cup oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tblsp golden syrup
150g butter
1/2 tsp baking soda

Preheat oven to 180 degrees. Melt butter and syrup on a low heat. Mix oats, flour, sugar, coconut and soda in a bowl. Trickle the melted butter mix into the dry mix until everything clumps together. Crumble on a baking tray that’s lined with greaseproof paper. Bake for 12 – 15 minutes until crisp and golden.

TO ASSEMBLE

Violas
Thyme leaves
Walnuts, shaved with a mandolin

Slice both cakes horizontally so you end up with four even layers.
Fill two piping bags, one with cream mix and one with lemon curd.
Pipe layers of cake alternately with both mixes and sprinkle anzac crumble on top of each piped layer. Decorate with flowers, thyme leaves and walnuts.

Recipe by Stephannie Liu

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