EXP.ERIMENT @ HOME

Honey Madeline cakes with Chantilly cream and fresh local mulberries

Inspiration:

A perfect sweet treat for afternoon tea. I love to use local ingredients in this recipe, which makes all the difference with the end result. 

The eggs and honey you can buy from Nulkaba Hatchery, the honey has beautiful floral flavours at this time of year. Locally picked Mulberries from various properties in Pokolbin and the cream from Udder Farm which is sold at various IGA’s in the Hunter or drop by the farm if you wish. You can really taste the difference and it’s great to support our local farmers and to also know where your food has come from.

Chefs Tips: If you can’t find mulberries you can also use blackberries or blueberries. 

Makes 24

Ingredients:

Madeline’s
1 x 12    Non stick Madeline tray (shell tray)
235g     Melted butter
200g    Eggs
110g    Castor sugar    
40g    Honey
1g    Sea salt
4g    Baking powder
½     Lemon juice and zest
150g    Flour (All purpose)
30g    Extra butter softened (for tray)

Mulberries
300g    Mulberries

Chantilly
300ml     Cream
80g    Icing sugar    
3g    Vanilla bean paste

Method:
    
    1.Preheat oven to 175°c
    2.In a bowl, using a whisk or mixer, beat the cream along with the sugar until you get fluffy stiff peaks on the beater or the whisk
    3. Add the vanilla to your cream and give it a last quick mix, set aside in fridge until serving
    4. In a kitchen mixer whisk the eggs, caster sugar, honey, salt, lemon zest and juice together until the mixture is homogenised
    5.Sift in flour and baking powder and mix on a medium speed until smooth
    6.Keep mixer on a medium speed and slowly add the melted butter until fully incorporated
    7.Brush tray with softened butter
    8.Carefully pour 1Tbsp mixture / 30g into each shell
    9.Bake at 175°c for 8-10 minutes
    10.Once baked cool cakes on a wire rack
    11.Repeat steps 7 to 10 until all mixture is used
    12.Serve with Chantilly cream and fresh mulberries