FoodFood Recipes

Winter Mānuka Honey and Ginger Cake with Macadamia Sorbet: Recipe

Taste Buds. Manuka Honey and Ginger Cake with Macadamia Sorbet Recipe. Image supplied

Winter calls for home entertaining and indulgent desserts.

When we think of the cooler seasons of the year, we think of cuddling up at home and treating ourselves to dishes that are packed full with spice and flavourful ingredients.

This year, thanks to New Zealand Trade and Enterprise and their free downloadable cookbook Taste Buds, Aussie and Kiwi food lovers will be blessed with an indulgent and charismatic dessert that takes home entertaining to the next level: the Mānuka Honey and Ginger Cake with Macadamia Sorbet.

The recipe book Taste Buds, which is more of a culinary conversation, was built thanks to Kiwi hatted chef Analiese Gregory joining the likes of Automata’s (Chippendale, Sydney) head chef and co-owner Clayton Wells. Designed to highlight, unite and explode unique flavours from both Australia and New Zealand, this cookbook is all of this and so much more.


Duration: 1 hour | Difficulty: Medium-Hard | Servings: 4


INGREDIENTS

FOR THE MĀNUKA HONEY AND GINGER CAKE:

350g plain flour
150g ginger, peeled and blitzed until fine
250g Comvita Mānuka honey
200g sugar
250g vegetable oil grapeseed
1 tsp ground cinnamon
½ tsp ground cloves
2 tsp baking soda
250g water
2 eggs, whisked lightly

FOR THE MACADAMIA SORBET:

125g macadamia nuts
50g sugar
300ml water
2g titanium gelatine leaf
1g salt

METHOD

To make the Mānuka Honey and Ginger Cake:

1. In a large bowl, mix the mānuka honey, sugar and oil.

2. Then, in a separate bowl, boil the water and add in the bicarb soda. Once combined, whisk gently into the mānuka mix.

3. Add the ginger and fold in the sifted plain flour and the spices. Fold in the eggs until combined.

4. Bake for approximately 40 minutes or until golden brown.

To make the Macadamia Sorbet:

1. Meanwhile, whilst the cake is baking, bloom the gelatine in cold water, squeeze out and place into a pot with the other ingredients.

2. Stirring constantly, warm up to melt the gelatine then take off the heat and blend until very smooth. Pass through a very fine filter or superbag, chill and churn. Reserve in the freezer.

3. Serve the cakes warm, with a side of macadamia sorbet topped with mānuka honey.

Taste Buds
Image supplied.

Taste Buds

Analiese Gregory and Clayton Wells hopes that Taste Buds will embark foodies from both Australia and New Zealand on a revolutionary journey diving into the delicious scene of world-class food that’s bursting with incredible flavour.

The Taste Buds digital cookbook is available to download for free via the New Zealand Trade and Enterprise website.

More info


Looking for other winter recipes? Why not try this easy, five-step Roast Pork with Glazed Pear, Apple and Fig? For those who love to entertain, treat your taste buds to one of these 10 Best Australian Made Wines for Winter 2021.

Feature image supplied.
Share: