Wow, it’s been a busy few weeks! With Christmas, New Years and my birthday all within 10 days, I have been pressed to develop a series of decadent and delicious Tassievore treats to celebrate the season.
Christmas Eve saw us tucking into an Adzuki and Mushroom Loaf, garden salad and Parsnip Bravas. Amazing Kanel Bulla (Cinnamon Rolls) were baked for Christmas Morning Brunch at a friends house. Oh my goodness…who needs sugar when you can make these so delicious with honey and hazelnuts!
A selection of truly decadent cheeses, apricot paste and two types of tassievore crackers were served up for grazing at my birthday party at Cascade Gardens. Coupled with a homemade Tassie Cream – modelled on Bailey’s Irish Cream…it was pretty special!
Basically, I combined cocoa (judged a spice in this context :-)); honey; cream; cinnamon; cream and a raw egg with some of the Lark Distillery Whiskey Liqueur. It was pretty delicious!
Now I must confess, I was planning to make my own Tassievore birthday cake, but then my friend offered to make one for me. She asked, “do you want me to try to make it all Tasmanian?” And guess, what I said! “No, make it as decadent as possible, please.” Bad Tassievore! But wow, it was a pretty amazing rich, chocolatey extravaganza and I really enjoyed it, but realised that it didn’t take very much of it to satisfy me after 2 months now of having much less sugar and chocolate than my previous life involved.
I did get a chance to try out my idea for a Tassievore Birthday Cake though, when my colleagues persuaded me to bring a cake into work for my birthday. I was a bit skeptical about the virtues of honey sweetened cake, but I must say that I definitely hit on a winner! Margaret even said that it was the best cake that she has tried in years! So below is my recipe for Birthday Bliss Cake. Enjoy!
- 200g Butter
- 200g honey
- 3 eggs
- 100ml cream
- 200g Ground Hazelnuts (I used about ¼ roasted and ¾ raw)
- 125g flour
- 1tsp baking powder
- Fresh apricots and cherries, pitted
Preheat oven to 180 degrees. Butter cake tin. Arrange fruit on bottom of tin. Combine butter and honey, stir in eggs (1 at a time). Add cream and stir. Add hazelnut meal, baking powder and flour and mix to combine. Pour mixture over fruit. Bake for approximately 1 hour. Cover with foil if top is getting to brown. Enjoy!