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Things I've made this week...

Some GF flourless dark chocolate and raspberry cakes for Ponsonby market day.
 A rich espresso cake.
 Mango curd, which is a must try so I have included the recipe below...
 Honey sweetened thumb print cookies with organic lemon curd
 A heart shaped chocolate and raspberry jam sandwich cake.
A Simnel cake, which is a (very odd) traditional Easter cake aging back to medieval times. It's basically a fruit cake covered with a layer of almond paste with 11 evenly spaced balls, which are supposed to represent the true disciples of Jesus.
I didn't make these obviously, but I got sent these incredible vanilla samples from Heilala. I won't be using anything else from now on, this stuff is seriously good.

Mango curd recipe (adapted from Smitten Kitchen)

Makes 1 to 1.5 cups
1 large ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 cup sugar
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup unsalted butter, cut into small pieces
Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Delicious.