{"id":19754,"date":"2019-10-21T12:43:42","date_gmt":"2019-10-21T19:43:42","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19754"},"modified":"2019-10-21T12:43:42","modified_gmt":"2019-10-21T19:43:42","slug":"recipe-the-bondi-hipster-from-katherine-sabbath","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-the-bondi-hipster-from-katherine-sabbath","title":{"rendered":"Recipe: The Bondi Hipster from Katherine Sabbath"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"1000\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-19755 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/The-Bondi-Hipster-750x1000.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-750x1000.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-225x300.jpg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-768x1024.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-380x507.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-800x1067.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-80x107.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster-60x80.jpg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114652\/The-Bondi-Hipster.jpg 1125w\" ><\/figure>\n\n\n<p class=\"wp-block-paragraph\">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 <a href=\"https:\/\/katherinesabbath.com\/\">Katherine Sabbath<\/a> 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).<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>The Bondi Hipster<\/strong> <\/p>\n\n\n<p class=\"wp-block-paragraph\">Filling<\/p>\n\n\n<p class=\"wp-block-paragraph\">3 cups (450 g) raw cashews<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 cups (500 ml) coconut milk<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 cup (340 g) rice malt syrup<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (115 g) coconut oil<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u2153 cup (80 ml) lemon or lime juice<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bc cup (60 g) sunflower lecithin <br \/>\nor GMO-free soy lecithin<\/p>\n\n\n<p class=\"wp-block-paragraph\">1\u00bc tablespoons chia seeds<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 vanilla bean or 2 teaspoons vanilla bean\npaste<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon matcha green\ntea powder<\/p>\n\n\n<p class=\"wp-block-paragraph\">Natural food colouring gels in green, yellow,\npink and purple (optional)<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 greased 24-hole\nsemi-sphere mould<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd teaspoon turmeric powder<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (75 g) frozen raspberries<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (75 g) frozen blueberries<\/p>\n\n\n<p class=\"wp-block-paragraph\">Base<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 cup (150 g) macadamia nuts<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (70 g) pistachio nuts<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (90 g) raw buckwheat<\/p>\n\n\n<p class=\"wp-block-paragraph\">8\u20139 pitted medjool dates<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon ground cinnamon<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd teaspoon sea salt<\/p>\n\n\n<ol class=\"wp-block-list\"><li>Combine the cashews and coconut milk for the filling in a large\nbowl. <br \/>\nLeave to soak overnight.<\/li><li>To make the base, grease an 18 cm (7 inch)\nround spring-form cake tin and line the base with baking paper.\nCombine the macadamia nuts, pistachio nuts, buckwheat, pitted dates, cinnamon\nand sea salt in a food processor and whiz until the mixture is the size of\nbreadcrumbs and begins to stick together. Press the mixture firmly into the\nbase of the cake tin. Place in <br \/>\nthe freezer while you prepare the filling. <\/li><li>For the filling, tip the cashews and coconut milk into the food\nprocessor bowl and add the rice malt syrup,\ncoconut oil, lemon or lime juice, lecithin, chia seeds and seeds scraped\nfrom the split vanilla bean or vanilla bean paste and blend until smooth.<\/li><li>Divide the cashew mixture into four portions, leaving one portion\nin the food processor bowl and dividing the other three portions among three\nseparate bowls.<\/li><li>Colour the first bowl of filling with the\nmatcha powder and green colouring, <br \/>\nif using. Use a spoon to fill six cavities of the greased\nsemi-sphere mould and gently tap to level. Pour the remaining matcha mixture on\ntop of the base. Place the mould and cake tin in the freezer for at least 30\nminutes <br \/>\nor until the filling is firm. <\/li><li>Colour the second\nbowl of filling with the turmeric powder and yellow colouring, if using. Fill\nanother six cavities of the mould and gently tap <br \/>\nto level. Pour the remaining turmeric mixture on top of the matcha layer.\nReturn the mould and cake tin to the freezer for at least 30 minutes or <br \/>\nuntil the filling is firm.<\/li><li>Put the\nraspberries in the food processor containing the reserved filling and blend\nuntil smooth. Add the pink colouring, if using. Fill another six cavities of the mould and gently tap to level.\nPour the remaining raspberry mixture on top of the turmeric layer.\nReturn the mould and cake tin to the freezer for at least 30 minutes or until\nthe filling is firm. <\/li><li>Put the blueberries and the remaining filling in the cleaned food\nprocessor and blend until smooth. Add the purple colouring, if using. Fill the\nfinal six cavities of the mould and gently tap to level. Pour the remaining\nblueberry mixture on top of the raspberry layer. Return the mould and cake tin\nto the freezer for at least 2 hours or until frozen.<\/li><li>Release the\nfrozen cake from the spring-form tin, running a small, sharp knife around the\ninside of the tin, if needed. Transfer the cake to a cake stand or serving\nplate and place in the refrigerator to thaw for at least 2\u00a0hours before\nserving.<\/li><\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Decoration <\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">1 handful fresh raspberries<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 handful fresh blueberries<\/p>\n\n\n<p class=\"wp-block-paragraph\">Organic edible flowers<\/p>\n\n\n<ol class=\"wp-block-list\"><li>Decorate the top of the cake with the mousse semi-spheres,\nraspberries, blueberries and edible flowers. Cut the cake into slices and serve\nwith additional mousse semi-spheres.<\/li><\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Decorating Tips <\/strong><\/p>\n\n\n<ul class=\"wp-block-list\"><li>You can replace the rice malt syrup with honey or coconut nectar,\nto taste.<\/li><li>The food colouring is optional, but will add a richer shade to\neach layer.<\/li><li>Any left-over\nmousse semi-spheres can be frozen for up to a month.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"Sure, Australia might be known as the home of kangaroos, the Hemsworths and the Great Barrier Reef. But&hellip;\n","protected":false},"author":5,"featured_media":19755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[1071,4971,7533,7534,7535,14291],"class_list":["post-19754","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-recipes","tag-bake-australia-great","tag-featured","tag-katherine-sabbath","tag-katherine-sabbath-cake","tag-katherine-sabbath-recipe","tag-the-bondi-hipster","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe: The Bondi Hipster from Katherine Sabbath<\/title>\n<meta name=\"description\" content=\"Sure, Australia might be known as the home of kangaroos, the Hemsworths and the Great Barrier Reef. 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