- 80g ground pistachios
- 80g butter, softened
- 75g sugar
- 1 large egg
- 1 small egg
- 10g cornflour
- 10g plain flour
1. Pre-heat your oven to 170 degrees celcius.
2. Cream the butter and sugar together.
3. Add in the large egg.
4. Fold in the sifted flours and ground pistachio mixture, a Tablespoon at a time.
5. Fold in the small egg.
6. Bake for 10-15 minutes on a sheet pan.
3T Hot water
2T Jasmine Leaves
2T glucose, or corn syrup
150g white chocolate
300g whipped cream, soft peaks
2 gelatine leaves, softened in cold water
1. Infuse the hot water with the jasmine tea leaves for 10 minutes. Strain this mixture.
2. Heat the tea along with the glucose until it comes to a boil.
3. Remove from heat and stir in the softened gelatine leaves. Pour this mixture over the white chocolate to melt it.
4. Fold in the whipped cream.
- Made using the exact same recipe and format, except you replace 2T of the jasmine leaves with 2T of matcha powder/green tea leaves.
Assemble the cake, first layering with half of the jasmine mousse and all the matcha mousse. Finish off with the remaining jasmine mousse.
|My trusty assistant and a bowl of left-over matcha mousse.|
|Layers somewhat obscured but the taste is the thing!|
Secret Cake Club was held at Studio Bomba in Leederville and what a Secret Cake Club it was!
The amazing Jacqui who organises Cake Club had recently done an interview on 720 ABC Perth and this, along with an ever-increasing social media presence, had pushed the number of attendees to the maximum.
|The cut-up delice ready for Cake Club|
There was a table full of cake, a sideboard full of cake, a mantelpiece laden with cake. There was coffee-cake, tea cakes, biscotti, donuts...
It was impossible to try every cake that was there, so I settled for trying a few (my absolute favourites on the day were the Portuguese tarts) and then playing "cake Tetris" where you artfully stack your Tupperware to ensure maximum take-home variety and quantity.
|Cake Tetris - it's this random skill that I have.|
It was great to have the space that Studio Bomba offered. They are a gift shop and art space as well as a café, and this meant that not only could we use their gorgeous studio for Cake Club, but also to shop for lovely things.
I came home with this:
The angle makes it look massive but it is actually a cute little pendant. We had a TV like this when I was little. And remember test cards?
It was great to be part of the new super-sized Secret Cake Club and I am looking forward to the next event which is cocktail themed. You all know that I am partial to a well-made cocktail.
Right now though, I'm gasping for tea.
|My favourite mug. Bonus point if you know what the symbol represents...|