Wattleseed Caramel Cake with Honey Syrup, Mascarpone Cream and Roast Apricots

Serves 6
  • Steps
  • Ingredients


  • Prechill ice cream machine. Preheat oven to 160C.
  • For the Sorbet, place the milk, water and lemon myrtle into a saucepan over medium heat and bring to the boil. Remove from the heat.
  • In a separate bowl, mix together the sugar, glucose and stabiliser. Whisk into the warm milk mixture and bring to a simmer to activate the stabiliser.
  • Pass the mixture through a sieve and cool the mixture over an ice bath until completely cold.
  • Add yoghurt and olive oil and blend with a stick blender until well combined. Add citric acid and salt, to taste. The mixture should be sour, sweet and salty.
  • Churn in ice cream machine until the mixture is a soft serve consistency. Transfer to a container, cover and set aside in the freezer until required.
  • For the Wattleseed Cake, grease a 21cm square cake tin.
  • Place the butter, sugar and eggs into the bowl of an electric mixer and whisk until light and fluffy.
  • Add flour and wattleseed then milk alternatively and whisk on low speed until incorporated.
  • Pour into prepared tin and bake until golden brown and cooked through, about 15-20 minutes. Remove from the oven and set aside.
  • For the Caramel Sauce, place ingredients into a saucepan and stir over medium heat until sugar melts and sauce reaches 100C. Remove from the heat and pour over the cake.
  • For the Apricots, preheat a grill pan over medium high heat.
  • Split the apricots in half and discard stones. Cook in pan, cut side down, until charred. Remove from the pan and set aside.
  • Meanwhile, place the sugar into a saucepan over medium heat. Allow to melt until amber in colour. Remove from the heat and carefully whisk in the water to create a syrup. Pour over apricots and set aside.
  • Increase oven to 180C.
  • For the Honey Oats, combine the honey and oil together in a saucepan over medium heat until honey melts.
  • Add oats, mix well then pour the mixture onto a lined baking tray. Bake until golden and crisp, about 20 minutes. Remove from oven and set aside to cool.
  • For the Spiced Mascarpone, whisk ingredients together until thickened. Set aside in fridge.
  • For the Tuille, place a small non-stick pan over medium high heat.
  • Place water, 30g oil, flour and salt into a squeeze bottle and shake until combined and smooth. Add 1 tablespoon oil to the pan then squeeze mixture into the oil, turning the pan until mixture thins out into a large circle. Cook until mixture crisps. Remove from the pan and set aside on paper towel. Repeat with remaining mixture. Break into shards to serve.
  • To serve, use a 6.5cm round cutter to cut 6 serves of cake and place onto serving plates. Top with a rocher each of Spiced Mascarpone and Lemon Myrtle Sorbet. Add a Grilled Apricot half, some Honey Oats and garnish with some Tuille.

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