A new neighbour to our weekly Carlton and Coburg Farmer’s Market stalls, we were so pleased to see Amande (headed by Amanda Lowrensa, previously of Supernormal and Osteria Ilaria) using Schulz Organic Dairy in her amazing products!
Amanda started her micro-bakery in March this year, selling classic cakes and baked goods. What makes her stand out is the unusual flavour pairings she incorporates into her fare, with the menu adapted to suit the seasonality of the produce. For example, the team is currently serving up chocolate, kumquat and toffeed sesame cake, thanks to the abundance of citrus during winter, plus apple, pecan and miso caramel layer cakes, Meyer lemon chiffon cake and more!
Amanda believes that good food is made with good ingredients, and prioritises working with small producers and growers such as Natoora, Nar Nar Goon fruit, Go Just Nuts and – luckily for us – Schulz Organic Dairy!
So we’re thrilled to say that she has shared her recipe for Orange and Saffron Cake with Schulz Yogurt Cream for our readers to enjoy. Of this deliciously zesty cake, Amanda says:
This is my twist on an Aussie classic orange cake. They are so moist and easy to bake!
Navel oranges work perfectly for this recipe, however, you can also use other citrus like Cara Cara oranges, blood oranges and tangelos.
If you’re not familiar with saffron, it is a spice known for its vibrant colour and rich flavour. They are widely used in cooking in the Middle East, Asia and India. A little thread of saffron goes a long way and I love the addition of this in the cake as it creates an extra depth of flavour!
Amande don't currently have a brick-and-mortar store, but you can find them weekly at the Carlton Farmers Market – plus stay tuned to their Instagram for more news on collaborations and new menus!
Amanda with her beautiful Orange & Saffron Cake.
WHAT YOU’LL NEED
For the cake:
2 oranges
250g eggs (approx. 5 eggs)
260g caster sugar
230g almond meal (blanched)
4g baking powder
A small pinch of saffron threads (I use Iranian saffron)
A small pinch of fine sea salt
For the yogurt cream:
300g Schulz Natural Yogurt
100g Schulz Pure Cream
3g sea salt
60ml extra virgin olive oil
Serves 8.
METHOD
The day before:
Take a bowl and sieve to hang the yogurt overnight. Place the yogurt in the sieve with a bowl underneath to capture the whey. Cover with cling wrap and chill overnight.
The next day:
For the cake
Fill a 20cm wide saucepan with 5cm of water. Add two oranges into the saucepan and bring to a boil over medium-high heat. Cook oranges until they’re tender and soft – this will roughly take about one hour. Drain the oranges and cool to room temperature.
Meanwhile, preheat the oven to 150°C and lightly spray a 20cm round, 5cm deep cake tin with cooking oil spray, then line the base and sides with baking paper.
Halve the cooked oranges, remove the seeds and coarsely chop, then process in a food processor to a smooth puree.
Combine eggs and caster sugar in a medium-sized bowl and whisk just until the yolks are just broken apart and combine well with the sugar.
Add 190g of the orange puree, almond meal, baking powder, saffron threads and fine sea salt into the mixture and whisk until it becomes homogenous.
Pour the cake batter into the tin and bake for 40-50 minutes until the cake feels fluffy and a skewer comes out clean.
Cool the cake in its tin on a wire rack for 5 minutes. Carefully flip the cake out onto the rack and invert it again so it’s top-side up.
For the yogurt cream
Whip the cream to medium peaks – not too stiff!
Fold the hung yogurt into the cream.
To assemble, pile the yogurt cream on top of the cake and using a spoon or small palette knife, spread the cream like a wave for the olive oil to sit on.
Drizzle EVOO on and enjoy!