Macadamia Cake with Lime Syrup

                   


I swear everyone who cooks this recipe falls in love with it. 

Toasty, buttery macadamia with sweet lime. Perfect for a beautiful sunshine-filled day. 

A little goes a long way and it keeps well - check it out and let me know how you go!


Macadamia cake with lime syrup 

CAKE
200 g (7 oz/11/4 cups) macadamia nuts

185 g (61/2 oz/11/2 cups) self-raising flour

 1/2 teaspoon bicarbonate of soda (baking soda)

200 g (7 oz) unsalted butter, softened

230 g (81/2 oz/1 cup) caster (superfine) sugar

 4 large eggs

 1 teaspoon natural vanilla extract

2 teaspoons finely grated lime zest

 80 ml (21/2 fl oz/1/3 cup) milk

LIME SYRUP 170 g (6 oz/3/4 cup) caster (superfine) sugar

 3 teaspoons finely julienned lime zest

80 ml (21/2 fl oz/1/3 cup) lime juice

 1 tablespoon rum, optional

serves 10–12

Preheat the oven to 160°C (315°F/Gas 2–3). Grease a 25 cm (10 inch) wide, 9 cm (31/2 inch) deep, non-stick bundt tin or other scalloped-edge ring cake tin.

Very finely grind the macadamias in a food processor or in several batches in a blender, then tip into a mixing bowl. Sift the flour and bicarbonate of soda over the top and combine well.

Beat the butter and sugar using electric beaters until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lime zest. Mix in half the flour mixture, then half the milk. Repeat with the remaining flour mixture and milk, until all the ingredients are well combined. Spoon into the prepared tin and smooth over. Bake for 45 minutes, or until the cake is dark golden and comes away slightly from the side of the tin. A skewer inserted into the centre should come out clean.

Allow the cake to rest in the tin on a wire rack for 10 minutes, before inverting onto the rack to cool completely. (If you tip the cake out of the tin before this time it may collapse.)

To make the lime syrup, put the sugar, lime zest, lime juice and 125 ml (4 fl oz/1/2 cup) water in a small saucepan and stir over high heat until the sugar has dissolved. Boil for 5 minutes, or until slightly syrupy. Lift out the lime zest with a fork and set aside as a garnish. Take the syrup off the heat and stir in the rum, if using.

Brush the syrup evenly over the entire cake surface. Decorate the top of the cake with the reserved lime zest and serve with whipped cream or vanilla ice cream. This cake keeps well — wrap it thoroughly in plastic and store at room temperature for a few days, or refrigerate for a week (or even freeze for up to 1 month).

Recipe from Grub - Favourite Food Memories by Jane Lawson. Published by Murdoch Books. Image by Photographer Steve Brown. 

Petit Japonais. Kyoto.

We're currently moving all Japan-related material over to Jane Lawson's Zenbu Tours site. You will find this post HERE.

Matcha Eclairs

Matcha eclairs - green tea icing and green tea creme patisserie. Wrap your laughing gear around one of these next time you visit Kyoto Daimaru! I say that because I want you to tell me how it was.. I neglected to taste one this trip - anybody willing to volunteer?

Grains De Vanille

Um. If you are in Kyoto and appreciate a fine dessert....Go here.  That is all. 

WARNING: Sweet Porn ahead

I chose the milk chocolate, caramelised hazelnut and lemon dome below. It was heaven. One of the best desserts I've thrown down my gullet. And that is saying something. When I move my base back to Kyoto I will need to ensure I don't live anywhere near this shop. 

They do a decent cuppa too - variety of teas or coffee - made with as much care as the cakes and desserts. 

There are plenty of take out options that don't need to be kept refrigerated  - grab yourself a little basket and fill from the wall of friands, financiers, dacquoise, jams etc...

Yep, that's the name  - don't forget it.  Superb!!

GRAINS DE VANILLE

On Ainomachi street just north of Nijo on the eastern side of the street.

HARBS Cafe Kyoto

My last trip to Kyoto involved some very important research. 

Above is the result of a full blown investigation into Kyoto cafes. Ooops - slight exagerration - one cafe. I was specifically looking for a "back up" venue for a cafe I plan to include in the itineraries for my Kyoto Winter Cuisine and Culture  (Zenbu Ryori and Zenbu Zen) tours 

and also my Spring Cuisine and Culture Tour (Zenbu Haru) for 2014.  

On this trip I discovered that my first choice cafe for one particular day of the itinerary is now closed on that particular day of the week (blah!) - so the additional research was an absolute necessity. I therefore sacrificed my arteries to the god of cream and chocolate... 

All the cakes and tarts in the glass cabinet of Harbs ( in the Daimaru Department Store) - looked fantastic. Perfect. Too perfect... I was sure they would be the opposite. All style, no substance. A pretty tease.... I've been tricked before ( although long ago) in Japan. 

Turns out I'd been too quick to judge. I found the German chocolate and walnut number (above) to be quite, quite stunning.  And only wish I could have asked for a tiny slice of each offering, just a wee tastette... you know like people apparently do when planning their weddings.... Clearly I'm a very committed tour guide. And not just greedy!

So lookout Harbs - I'll be back soon, with a few friends. 

And if you bloody well end up being closed we might have to resort to this nearby vending machine for an ice cream!! 

Coolish anyone?? (They are actually not bad - for an squeezable ice cream you suck out of a bag..)

If you like the look of these you might like to hop over to my KYOTO WINTER TOURS PAGE.

Ran Hotei ランほてい

I have been meaning to post about this special place for so long. Feeling more than a little guilty Randy san! Gomenasai.....

I'd stopped into Ran Hotei a couple of times when shopping in Sanjo Shotengai (an old fashioned shopping arcade on Sanjo Street on the western edge of Kyoto city) to enjoy some of their completely addictive desserts (like the kinako and caramel fudge cake above - TO DIE FOR!), wonderful selection of teas and drinks and even to grab some take out such as the Matcha (green tea) fudge cake and the Houjicha pudding (roasted green tea flavoured creamy custard) both below - but on the third occasion I managed to meet the now famous owner Randy Channell - an ex-pat Kyoto local who has become a master of tea. Randy-san both performs and teaches tea ceremony and has, many times over, been the subject of Japanese TV programmes and magazine articles on the matter. 

To be honest I was expecting someone of his talents and long standing within the community to possibly be a little snobbish or at the least frustrating... Some foreigners residing in Japan try a little too hard to 'become Japanese' which can be equally jarring to fellow ex-pats and the Japanese locals ... But he was NONE of that. Really down to earth, passionate about what he does and trying his best to share his knowledge and maintain a successful business.

If you are looking for some education in English about the art of Japanese Tea in a non intimidating way (held in an intimate space above the teahouse) - or just a really lovely spot for a cuppa and something sweet - or some of Randy's homemade curry (he was making some while I was there - it was also delish!) then do look up Randy Channell or Ran Hotei.

The space is really lovely for spending time in  - particularly towards the back of the teahouse/cafe - I love the old tiles and manhole cover inserted into the flooring on the way to the bathroom by the garden which is an unexpected tranquil patch in an old school shopping arcade. There are many finds like these in Kyoto an I love stumbling across them - but it is also nice to have a heads up when you are planning a trip so I am happy to be able to share them with you. Sanjo shotengai is a a short walk south from Nijo Station and worth making a visit if you are in the area.  The "local" vibe in the arcade is a nice step away from the regular tourist haunts. 

And for a closer look at the sweet stuff....

Houjcha pudding

                     Caramel fudge cake with kinako (nutty roasted soybean powder) cream

Matcha fudge cake with fresh cream

Sweet Kyoto

I'm not exactly sure why but I do seem to be on a bit of a sugar trip at the moment. You only have to look at a few of my recent posts to see what I mean.. (eg Wagashi, Gramercy NY in Takashimaya, and my Gluten free banana bread recipe)

I just stumbled across the menu below from an ice cream joint in Kyoto (BEEHIVE). I've been having a giggle at some of the names and flavours.  The Ayers Rock comes with coffee ice cream and kitkats... noice.

The London bridge has royal milk tea ice cream, cornflakes, cashews and whipped cream... go figure

However this is far more enticing as far as I am concerned. Kakigori. Shaved ice with black sugar syrup, rice flour dumplings, sweet red beans, soft-serve ice cream. 

I love the seasonal breads and sweet buns at the local bakeries - below - for spring - note the pretty pinks and greens or sakura (cherry blossom) and green tea

Perhaps a cake topped with breakfast?

 Just a few of my random foodie snaps from the streets of Kyoto - I'll add more from time to time... 

UPDATE

16/9/2014 - well it took me a while to get back here didn't it?... Here's my Kyoto Sweet collection from Autumn 2013.

Autumnal motif sweets from October 2013 above and 2 shots below. The purple numbers directly below are called 'autumn dress' - a type of mont blanc made with purple sweet potatoes.

The baked goods below are all made from sweet potato

Eclairs are in fashion everywhere these days... these are extra long 'baguette' eclairs.

Below are maple walnut flavoured. 

Souffle-pudding in an egg and Rich vanilla custard tarts

Autumn macaron - featuring chestnuts as does the chestnut mont blanc below.

Apple and pumpkin pudding  tart from one of my favourite patisseries  - Giotto  - in Daimaru Department store.

Sweet (and some savoury) breads and pastries also from Daimaru

Sweet breads filled with sweet butter cream, or custard and nuts -so good

For the little (or grown up) princess in your life....

 To be continued.....

These are a few of my favourite (sweet) things....

"Western" style cakes and pastries have become extremely popular in Japan during the last few decades however very few homes (at least in Kyoto) have 'western' style ovens to bake them in. As a result there are plenty of wonderful pre-made goodies available for taking home or visiting friends.  

In the basement foodhall of Takashimaya department store (corner of Shijo and Kawaramachi streets in the centre of town) is one of my favourite places for picking up medication for my sweet tooth - 'Gramercy New York'. I'm yet to decipher the connection to the big apple but hey.... I don't actually care.  Their stuff rocks! Looks great and tastes better. 

And I love that you get to keep the little baskets or cups they are presented in (ie the ceramic or glass  versions - not plastic ok!!) . You can see from above that the prices are pretty reasonable for such quality. Currently you are looking at about 100 yen to the Australian Dollar so you'd be paying an average of about $5.50 a piece.  Absolutely worth it. (and half what we would pay in Oz for the good stuff!)

and, and, AND... in summer they sell THE most amazing almond tofu (annindofu /annin tofu -below) - served chilled with fruits in syrup. Oh god, I can taste it now. I think a container of this may have been responsible for saving my life on one particularly cruel summer's day. Refreshing, creamy, sweet and restorative.

Frau Pilz - Konditorei und Cafe - Kyoto

My friend Bridget and I stumbled across this cute little cafe off Kita Shirakawa dori (North Shirakawa street) a few months back...  Like a tiny, perfect toadstool growing in the wilderness - it was a delightful surprise. Great coffee, tea and cakes. That's all. Eat in, take away.  With just two tables its a quiet retreat if you can find it!

Excellent eclair with chocolate custard and cream!

Loving the subtle Pilz ( toadstool/mushroom) icons.

Here's a link and dont' forget to translate it in Google Chrome - there is a map with directions attached.