2 eggs
220g caster sugar
110g unsalted butter, melted
Zest of 1 orange
Zest of 1 lemon
5 ml NOMU Vanilla Extract
450g cake flour
10ml baking powder
1 tsp salt
1 tsp NOMU Sweet Rub
1 cup (250ml) buttermilk
1 cup sultanas
420 g dry fruit, such as figs, soft apricots and pears
1 cup flaked almonds
100g NOMU Organic Dark Baking Chocolate
Preheat the oven to 160˚C. Line a 20cm cake pan with greaseproof paper and grease with butter.
Cream the eggs and sugar with an electric beater in a mixing bowl until light and fluffy. Add the butter, zests and Vanilla Extract and mix really well. Mix the sifted flour, baking powder, salt and NOMU Sweet Rub in a separate small bowl. Add the flour mixture little by little to the egg mixture, alternating with the buttermilk and mixing well after every addition. Stir in the dried fruit, almonds and chocolate chunks.
Pour the mixture into the greased cake tin – it will be quite full. Bake for 60 minutes or until golden brown. Remove from the oven and turn it out onto a cooling rack.
Tips: Make small individual cakes and cover in beautiful wrapping paper and bind with ribbon
For a delicious Christmas Ice Cream Cake, cut the bottom of the cake off carefully. Hollow out the cake by removing the soft centre. Mix the soft centre with 200ml of softened vanilla bean ice cream. Spoon the ice cream into the hollow of the cake and replace the bottom base of the cake. Place the cake in the freezer overnight. The next day place the cake on a beautiful serving board and enjoy!
2 eggs
220g caster sugar
110g unsalted butter, melted
Zest of 1 orange
Zest of 1 lemon
5 ml NOMU Vanilla Extract
450g cake flour
10ml baking powder
1 tsp salt
1 tsp NOMU Sweet Rub
1 cup (250ml) buttermilk
1 cup sultanas
420 g dry fruit, such as figs, soft apricots and pears
1 cup flaked almonds
100g NOMU Organic Dark Baking Chocolate
Preheat the oven to 160˚C. Line a 20cm cake pan with greaseproof paper and grease with butter.
Cream the eggs and sugar with an electric beater in a mixing bowl until light and fluffy. Add the butter, zests and Vanilla Extract and mix really well. Mix the sifted flour, baking powder, salt and NOMU Sweet Rub in a separate small bowl. Add the flour mixture little by little to the egg mixture, alternating with the buttermilk and mixing well after every addition. Stir in the dried fruit, almonds and chocolate chunks.
Pour the mixture into the greased cake tin – it will be quite full. Bake for 60 minutes or until golden brown. Remove from the oven and turn it out onto a cooling rack.
Tips: Make small individual cakes and cover in beautiful wrapping paper and bind with ribbon
For a delicious Christmas Ice Cream Cake, cut the bottom of the cake off carefully. Hollow out the cake by removing the soft centre. Mix the soft centre with 200ml of softened vanilla bean ice cream. Spoon the ice cream into the hollow of the cake and replace the bottom base of the cake. Place the cake in the freezer overnight. The next day place the cake on a beautiful serving board and enjoy!
2 eggs
220g caster sugar
110g unsalted butter, melted
Zest of 1 orange
Zest of 1 lemon
5 ml NOMU Vanilla Extract
450g cake flour
10ml baking powder
1 tsp salt
1 tsp NOMU Sweet Rub
1 cup (250ml) buttermilk
1 cup sultanas
420 g dry fruit, such as figs, soft apricots and pears
1 cup flaked almonds
100g NOMU Organic Dark Baking Chocolate
Preheat the oven to 160˚C. Line a 20cm cake pan with greaseproof paper and grease with butter.
Cream the eggs and sugar with an electric beater in a mixing bowl until light and fluffy. Add the butter, zests and Vanilla Extract and mix really well. Mix the sifted flour, baking powder, salt and NOMU Sweet Rub in a separate small bowl. Add the flour mixture little by little to the egg mixture, alternating with the buttermilk and mixing well after every addition. Stir in the dried fruit, almonds and chocolate chunks.
Pour the mixture into the greased cake tin – it will be quite full. Bake for 60 minutes or until golden brown. Remove from the oven and turn it out onto a cooling rack.
Tips: Make small individual cakes and cover in beautiful wrapping paper and bind with ribbon
For a delicious Christmas Ice Cream Cake, cut the bottom of the cake off carefully. Hollow out the cake by removing the soft centre. Mix the soft centre with 200ml of softened vanilla bean ice cream. Spoon the ice cream into the hollow of the cake and replace the bottom base of the cake. Place the cake in the freezer overnight. The next day place the cake on a beautiful serving board and enjoy!
2 eggs
220g caster sugar
110g unsalted butter, melted
Zest of 1 orange
Zest of 1 lemon
5 ml NOMU Vanilla Extract
450g cake flour
10ml baking powder
1 tsp salt
1 tsp NOMU Sweet Rub
1 cup (250ml) buttermilk
1 cup sultanas
420 g dry fruit, such as figs, soft apricots and pears
1 cup flaked almonds
100g NOMU Organic Dark Baking Chocolate
Preheat the oven to 160˚C. Line a 20cm cake pan with greaseproof paper and grease with butter.
Cream the eggs and sugar with an electric beater in a mixing bowl until light and fluffy. Add the butter, zests and Vanilla Extract and mix really well. Mix the sifted flour, baking powder, salt and NOMU Sweet Rub in a separate small bowl. Add the flour mixture little by little to the egg mixture, alternating with the buttermilk and mixing well after every addition. Stir in the dried fruit, almonds and chocolate chunks.
Pour the mixture into the greased cake tin – it will be quite full. Bake for 60 minutes or until golden brown. Remove from the oven and turn it out onto a cooling rack.
Tips: Make small individual cakes and cover in beautiful wrapping paper and bind with ribbon
For a delicious Christmas Ice Cream Cake, cut the bottom of the cake off carefully. Hollow out the cake by removing the soft centre. Mix the soft centre with 200ml of softened vanilla bean ice cream. Spoon the ice cream into the hollow of the cake and replace the bottom base of the cake. Place the cake in the freezer overnight. The next day place the cake on a beautiful serving board and enjoy!
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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