So a new book arrived in the mail for Meri last week; the My New Roots cookbook by the illustrious whole food extraordinaire Sarah Britton. I personally haven’t go my hands on it yet, but will definitely pinching it off Meri as soon as I get the chance. Sarah’s blog and colourful, earthy plant based creations are well respected by both of us; being heavily influential in the spark of both of our passions for real-food nourishment.
I’ve always admired Sarah’s laid back, educational writing style. She paints every recipe as a kaleidoscopic bounty of nutrition, framed in a vibe of home-style comfort. I wish she was my friend. I like to imagine that if we lived in the same neighbourhood, she’d invite me for cups of home-made chai, or for weekend farm gate expeditions; picking peaches from local orchards and coming home to make delectable plates of whole food tarts and baked delights. One can only dream!
I predict that Meri’s mind has been in a state of creative overflow as she turns the pages of Sarah’s cookbook. The fruit of it’s input is already producing delectable rewards with it’s inspiration of this Earl Grey and Rosewater Lamington Cake. The fusion of these words makes me feel I should be gracing the hallways of Downton Abbey.
The recipe is adapted from the Spelt and Blood Orange Cake in the My New Roots cookbook, with an Aussie twist. This fancy version of the traditional lamington will lull you into a reverie of sweetness Mary Antoinette would have been proud of. Serve it with a pot of steaming tea with one of your besties.
There are a few bits and pieces to get together so if your short on time I would recommend making the filling the day before.
Rosewater Earl Grey Cardamon Spelt Sponge Cake based on recipe in My New Roots cookbook
280g spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cardamon
240ml rice malt syrup
140ml coconut milk
2 earl grey tea bags or loose leaf tea
90ml coconut oil melted
1 tsp vanilla powder or extract
2 tsp rose water
1 tsp apple cider vinegar
Apple blueberry compote
1 apple finely diced
3 tbs blueberry jam or 1/2 cup fresh/frozen blueberries
1/2 lemon juice
1/2 tsp ground cardamon
Coconut hazelnut butter
50g coconut butter
70 g hazelnuts
1/2 tsp rose water
100 ml coconut milk
50g coconut butter
40g raw honey
1/2 cup shredded coconut
1/2 tsp vanilla powder
1 tsp coconut flour
Preheat the oven to 180C then grease and line a 20cm square tin with baking paper.
Heat the water and coconut milk on the stove until boiling then add the tea and turn off the heat, infuse for 10 minutes while you prepare the rest of the ingredients.
Stir together the flour, baking powder and soda, salt and cardamon. Separately whisk together the rice malt syrup, coconut oil, vanilla, rose water and tea infused coconut milk. Mix the wet and dry together and then quickly add the vinegar. Pour into the baking tin and bake for 50 minutes until cooked through.
place everything in a small pot with half a cup water and bring to the boil, then simmer until the apple is soft and syrupy about 20 minutes.
roast the hazelnuts until golden brown, rub together in a cloth to remove the skins then blend with the rest of the ingredients in a food processor until smooth.
blend everything in the food processor until smooth, may need to add a little bit more coconut milk to make it spreadable.