Ruby Loves: the Caker Store Opening & Shortbread Recipe

Have you spotted The Caker's lovely new K'Road store yet? This beautiful spot serves as a event space for special occasions and workshops. It is also set to open every Friday very soon serving cakes to The Caker's loyal fans - we can't wait!

The Caker

The Caker 2

The Caker 1

To help get us through this dreary Wednesday, Jordan has shared with us her delicious shortbread recipe for you to try out at home....

Shortbread

SHORTBREAD WITH APRICOTS, PINENUTS AND ROSEMARY

You will need:

• 230 grams butter, softened

• 2/3 cup unrefined golden caster sugar

• 2 cups of white flour

• A generous pinch of sea salt

• 2/3 cup pine nuts, toasted and loosely chopped

• 2 tablespoons fresh rosemary, finely chopped

• 20 dried apricots, cut into thin strips

• Demerara sugar to sprinkle on top

Directions:

  1. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the flour and salt in two lots, followed by the pinenuts, apricots and rosemary and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.
  2. Turn the dough out onto a floured work surface. Knead the dough lightly to bring it together, then form it into a ball and flatten into a disk one inch thick. Wrap in plastic wrap and put in the freezer for 20 minutes.
  3. Preheat the oven to 180 degrees and line a baking sheet with baking paper. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into fingers, and place on the prepared baking sheet and sprinkle with some Demerara sugar.
  4. Bake for about 10 minutes, or unitl the cookies are beginning to go golden.

Makes 20 small cookies.

We can't wait to make a batch of these! x

Images by Harriet Were

The Raw Kitchen: White Chocolate, Rhubarb, Pistachio & Raspberry Cheesecake

Who doesn't love a cake that not only looks delicious but is even better for you? The latest raw food craze has specialty stores popping up all over town and our latest find The Raw Kitchen, makes the most beautiful cakes that are also full of goodness being dairy, gluten, wheat and sugar free. We love the taste so much we had a chat to The Raw Kitchen's founder Olivia, about the story behind her cakes and asked her to share one of her recipes with us....

The Raw Kitchen

How did The Raw Kitchen come about?

In my final year of university of Wellington I became hugely involved with raw foods. I became fascinated in the raw food movement and started studying the diet through books, websites and personal experimentation. My life evolved from the experience, physically, mentally and spiritually. I finished my business degree that year and decided to study nutrition. Soon after I started The Raw Kitchen and it bloomed very organically. Now our cakes are sold online and delivered throughout Auckland. We also stock our cakes in various cafes and restaurants. The cakes are made solely out of raw fruits, needs, seeds, coconuts, superfoods and some herbs & spices.

What is the ethos behind The Raw Kitchen?

Our motto is 'Eating for happiness, wholeness and health.' We create food that is going to nourish our bodies, as well as taste amazing. It stems from our bigger goal of helping to educate people on eating right for their bodies, and showing them that healthy, fresh food can heal the body.

What is your favourite treat you make?

That's a hard question! We are always innovating and creating new flavours. I do love our classic lemon flavour, or our torte cake, which is a white chocolate, raspberry and dark chocolate layer cake.

We've noticed The Raw Kitchen is served at Mondays. What do you love about what they're doing there?

Mondays has a really great vibe. I love being there because it is so naturally welcoming and relaxing. I also love that everything there is made from scratch from whole, natural ingredients.

What's next for The Raw Kitchen?

We have some exciting things happening that I can't quite share yet - so stay tuned!

WHITE CHOCOLATE, RHUBARB, PISTACHIO & RASPBERRY RAW CHEESECAKE

You will need:

Base:

• 1 cup almonds

• 1 cup desiccated coconut

• 2 tbsp coconut oil (soft or liquid)

• 1 cup soaked dates

• 1 tsp salt

• 1 tsp vanilla

• 1/2 cup of freeze-dried or frozen raspberries

Filling:

• 4 cups cashews (soaked for 4 hours)

• 1/2 cup coconut oil (soft or liquid)

• 1 cup coconut milk

• 1/2 cup water

• 1/2 cup cacao butter

• 1 tbsp vanilla or 1 vanilla pod

• 1 tbsp salt

• 1 tbsp lemon juice

Garnish:

• Dehydrated rhubarb (8 stalks)

• 1/2 cup roughly chopped pistachio nuts

Directions:

Base:

  1. Blend in your food processor almonds, coconut, salt and vanilla until fine powder forms (usually after about 3 minutes).
  2. Add your coconut oil and blend further until coconut oil gives a gloss to the mixture.
  3. Now add your soaked dates and blend further until it is well mixed through the bowl.
  4. Press this into a 22cm springform cake pan.
  5. Use your freeze dried berries here and sprinkle them on top of your base. Place into the fridge to set while you are making the filling.

Filling:

  1. Blend in your blender all ingredients for the filling until smooth and creamy. You may like to add extra flavours if you desire, such as vanilla, salt or lemon. Pour this on top of your base and smooth down top with a spoon.
  2. Now the fun part - garnish your cake with dehydrated rhubarb, pistachios and any left over raspberries.
  3. Place in the freezer overnight to set. After 8 hours, clip off sides of the springform pan, and leave for 45 minutes before serving. You can keep your cake in the fridge for up to a week, or the freezer for up to 3 months.

We can't wait to make this delicious cake!

Eats by Anna: Orange & Almond Cake

Everyone needs a little bit of Vitamin C in their life and what better way to enjoy it than with this delicious gluten-free Orange & Almond cake created by Eats by Anna. In our latest instalment with the self-confessed 'kitchen magpie', Anna shows us how to make this baking staple into something spectacular.

Oranges

This must be the most ubiquitous gluten-free option on cafe menus, and for a good reason - it's moist, redolent with evocative perfume of oranges and the musky undertone of almonds. Every cook has their own version of this cake, the main variable being whether honey or cane sugar is used as the sweetener. I've eschewed both and have used coconut sugar instead. It lends a lovely caramel texture but without the cloying feel honey can often add.

I've used Kerikeri oranges here, but you can use whatever citrus is in season. Tangelos work well, and so do the combination of oranges and limes.

Ground almonds are a pretty pricey ingredient. Check out your local Indian or Middle Eastern grocer where ground almonds can be bought for a steal!

ORANGE & ALMOND CAKE

You will need:

• 2 large, or 3 medium oranges

• 5 free-range eggs

• 2 ½ cups ground almonds

• Just less than 1 cup coconut sugar

• 1 tsp baking powder

• Icing sugar, to dust

Directions:

  1. Grease and line a 22cm springform baking tin.
  2. Wash the oranges under running water then place the whole oranges in a large pot, cover with water and cook at a gentle boil for an hour before removing them and setting them aside to cool.
  3. While oranges are cooling, heat oven to 180° Celsius. Slice the cooked and cooled oranges, but keep any juices, and add the fruit and juices to the jug of your blender. Blend skin and all until you have a beautifully fragrant pulp.
  4. Beat the eggs in a large bowl until fluffy. Add the orange pulp and coconut sugar and sift in the ground almond and baking powder. Mix thoroughly to combine then pour the cake batter into the prepared tin.
  5. Bake for around an hour, or until the cake is uniformly golden on top and springs back when you touch it. You may need to cook the cake for up to another 10-12 minutes if it still feels too soft in the centre - it all depends on your oven.
  6. Let the cake cool in the tin before turning it out - this is essential! If you try to turn it out while still very warm you'll end up in tears. If you like, dust the cake with icing sugar and serve with Greek yoghurt or a drizzle of Lewis Road Creamery cream.

Almond & Orange Cake

www.eatsbyanna.com