We are lucky to have an incredible baker/ farmer on our team, Ellora Jade Malhi, who creates delicious treats to showcase some of the diverse ways to use the gourmet syrup flavors in our Culinary Syrup line.
For a super fun photoshoot at Common Ground Kauai, she whipped up a moist and tasty cake featuring our Passionfruit Orange Guava Culinary Syrup and our Toasted Macadamia Nut Butter from our friends at Tiny Isle Kauai. To go alongside, she churned a batch of ice cream flavored only with our Kaua'i Vanilla Bean Culinary Syrup that’s simple enough to make at home! Enjoy!
Macadamia Cake with Passion Orange Guava (POG) Custard Cream Frosting & Kaua'i Vanilla Bean Ice Cream
Makes 1 - 9" Cake and 3 pints of Ice Cream
Macadamia Cake Ingredients
- 1 1/4 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces Tiny Isle Toasted Macadamia Nut Butter
- 10 tablespoons unsalted butter at room temperature
- 2/3 cup granulated sugar
- 3 tablespoons avocado oil
- 4 teaspoons Slow Island Kaua'i Vanilla Bean Culinary Syrup
- 3 eggs at room temperature
- 2/3 cup buttermilk at room temperature
- Center an oven rack and preheat your oven to 350°F. Grease a 9 x 2 inch round cake pan and line the bottom with parchment paper or grease your pan and sprinkle a fine coating of flour over the pan to guarantee a smooth finish to your cake and for easy turnout (pro tip: cut a rag into strips and moisten with water and wrap around pain to guarantee an even flat top to your cake, thanks grandma)
- Sift the flour, baking powder and salt together in a bowl. Then whisk the ingredients together to make sure they are well combined.
- Using a stand mixer with the paddle attachment, combine the macadamia nut butter, butter, sugar, avocado oil and vanilla syrup on low speed until blended. Gradually increase the speed to high and cream the mixture until it is very light and fluffy (for about 5-7 minutes) stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula.
- Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter.
- With the mixer on low, add the flour mixture in 3 parts with the buttermilk in 2 parts, beginning and ending with the flour. After each addition, mix until barely blended, and stop to scrape down the bowl. Stop the mixer before adding the last flour has been incorporated and gently blend it by hand with a rubber spatula to ensure you do not over beat the batter.
- Pour the batter into your prepared pan, spreading it evenly. Rap the pan firmly on the counter to release any air bubbles.
- Place the pan in the center of the oven and bake until the cake is a deep golden color and your cake tester poked in the center comes out just barely clean. This should take 40-45 minutes.
- Cool the cake in its pan on a wire rack for 30 minutes. Gently invert the cake onto the rack, leaving on the parchment paper until you assemble the cake. Flip the cake right side up and continue to cool the cake on the wire rack until it reaches room temperature.
- To finish the cake, remove the parchment paper. Using a spatula, spread a thin layer of lemon custard on the sides and top of the cake to seal the cake and give it a light shine. Put the rest of the custard on top of the cake, spreading it just barely out to the edge. Use your spatula to make a swirly design in the custard on top of the cake. Allow the assembled cake to set in the refrigerator (so the custard has time to set on the cake) for at least 30 minutes.
- Bring the cake to room temperature before serving (this will take about an hour). Leftover cake can be kept in an airtight container in the fridge for up to 3 days.
POG Cream Ingredients
- 1 tablespoon orange juice
- 1 1/2 cup Slow Island POG Culinary Syrup
- 3/4 cup heavy cream
- 5 large egg yolks
- 1/2 teaspoon fine sea salt
- 1 1/2 tablespoons cornstarch
- 4 tablespoons unsalted butter cut into small cubes
POG Cream Instructions
- To make the POG custard, combine the heavy cream with 1 1/4 cup of POG Syrup in a medium saucepan.
- Heat this over medium – low heat, stirring, until the mixture is just hot. Meanwhile, in a separate bowl, whisk the egg yolks and the remaining 1/4 cup POG syrup and the salt until well combined. Then whisk in the cornstarch followed by orange juice.
- To temper the egg mixture, slowly add 1/3 of the hot milk mixture to the eggs, whisking constantly.
- Next, pour all of the egg mixture back into the saucepan with the cream and syrup and cook over medium-low heat. Continue to whisk until the mixture begins to thicken and bubble for 1 minute
- Keep cooking and whisking periodically for a few minutes until the custard is thick and heavily coats the back of a spoon. Don't crank the heat, just be patient and allow the custard to take it's sweet time thickening-approximately 180°F
- Strain the custard through a fine sieve into a clean bowl and add the butter, whisking until it has melted and the custard is smooth.
- Place a piece of plastic wrap directly over the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 2 hours.
Kauai Vanilla Ice Cream Ingredients
- 800g heavy cream
- 75g Slow Island Kaua'i Vanilla Bean Culinary Syrup
- 30g sugar
- 3 eggs
Kauai Vanilla Ice Cream Instructions
- Measure all ingredients
- Blend thoroughly in blender or whisk until smooth
- Chill in refrigerator for 6-24 hours
- Pour mixture into pre frozen ice cream mixer and churn for 20-30 minutes depending on preferred texture
- Enjoy immediately or freeze to enjoy later!
Food Photos by Cultivate Curious