Sure, Australia might be known as the home of kangaroos, the Hemsworths and the Great Barrier Reef. But it is also the home of cult cake queen Katherine Sabbath who is known for her kitschy, witty and stylish designs. To celebrate her new book, Bake Australia Great, we have two incredible recipes to share (stayed tuned for the Slice O Choc Mint Heaven recipe coming soon).
The Bondi Hipster
3 cups (450 g) raw cashews
2 cups (500 ml) coconut milk
1 cup (340 g) rice malt syrup
½ cup (115 g) coconut oil
⅓ cup (80 ml) lemon or lime juice
¼ cup (60 g) sunflower lecithin
or GMO-free soy lecithin
1¼ tablespoons chia seeds
1 vanilla bean or 2 teaspoons vanilla bean paste
1 teaspoon matcha green tea powder
Natural food colouring gels in green, yellow, pink and purple (optional)
1 greased 24-hole semi-sphere mould
½ teaspoon turmeric powder
½ cup (75 g) frozen raspberries
½ cup (75 g) frozen blueberries
1 cup (150 g) macadamia nuts
½ cup (70 g) pistachio nuts
½ cup (90 g) raw buckwheat
8–9 pitted medjool dates
1 teaspoon ground cinnamon
½ teaspoon sea salt
- Combine the cashews and coconut milk for the filling in a large
Leave to soak overnight.
- To make the base, grease an 18 cm (7 inch)
round spring-form cake tin and line the base with baking paper.
Combine the macadamia nuts, pistachio nuts, buckwheat, pitted dates, cinnamon
and sea salt in a food processor and whiz until the mixture is the size of
breadcrumbs and begins to stick together. Press the mixture firmly into the
base of the cake tin. Place in
the freezer while you prepare the filling.
- For the filling, tip the cashews and coconut milk into the food processor bowl and add the rice malt syrup, coconut oil, lemon or lime juice, lecithin, chia seeds and seeds scraped from the split vanilla bean or vanilla bean paste and blend until smooth.
- Divide the cashew mixture into four portions, leaving one portion in the food processor bowl and dividing the other three portions among three separate bowls.
- Colour the first bowl of filling with the
matcha powder and green colouring,
if using. Use a spoon to fill six cavities of the greased semi-sphere mould and gently tap to level. Pour the remaining matcha mixture on top of the base. Place the mould and cake tin in the freezer for at least 30 minutes
or until the filling is firm.
- Colour the second
bowl of filling with the turmeric powder and yellow colouring, if using. Fill
another six cavities of the mould and gently tap
to level. Pour the remaining turmeric mixture on top of the matcha layer. Return the mould and cake tin to the freezer for at least 30 minutes or
until the filling is firm.
- Put the raspberries in the food processor containing the reserved filling and blend until smooth. Add the pink colouring, if using. Fill another six cavities of the mould and gently tap to level. Pour the remaining raspberry mixture on top of the turmeric layer. Return the mould and cake tin to the freezer for at least 30 minutes or until the filling is firm.
- Put the blueberries and the remaining filling in the cleaned food processor and blend until smooth. Add the purple colouring, if using. Fill the final six cavities of the mould and gently tap to level. Pour the remaining blueberry mixture on top of the raspberry layer. Return the mould and cake tin to the freezer for at least 2 hours or until frozen.
- Release the frozen cake from the spring-form tin, running a small, sharp knife around the inside of the tin, if needed. Transfer the cake to a cake stand or serving plate and place in the refrigerator to thaw for at least 2 hours before serving.
1 handful fresh raspberries
1 handful fresh blueberries
Organic edible flowers
- Decorate the top of the cake with the mousse semi-spheres, raspberries, blueberries and edible flowers. Cut the cake into slices and serve with additional mousse semi-spheres.
- You can replace the rice malt syrup with honey or coconut nectar, to taste.
- The food colouring is optional, but will add a richer shade to each layer.
- Any left-over mousse semi-spheres can be frozen for up to a month.