FEAST Wild Flour Bakery_19

Griddled Stone Fruits, Honey and Thyme Cake

A cake is a romance of flavours and when the colours match the rainbow, then its’ a cake to be proud of… Kate Packwood and her Wild Flour Bakery have become famous for showstoppers just like this one, which was the cover of our Summer/Autumn issue earlier this year.


Serves 8-12

For the sponge:

6 large organic eggs

180g caster sugar

180g plain flour, sieved


For the buttercream:

6 large organic egg whites

450g caster sugar 200ml water

675g unsalted butter, at room temperature


For the stone fruit compote:

3 peaches

2 apricots

1 nectarine

100g sugar

2 sprigs of thyme

A splash of white wine


For the griddled stone fruits:

2 peaches

3 apricots


To decorate:

A handful of cherries

Honey

Thyme leaves

A pinch of sea salt flakes


For the sponge:
Preheat the oven to 170°C. Grease and line the bottom of three 8” cake pans. Whisk the eggs and sugar on high until they look like thick ribbons, about 10 minutes. Fold in the sieved flour very gently until incorporated. Divide the mixture between the pans and bake for 18-20 minutes until the cakes pull away slightly from the edges of the pans.


For the buttercream:
Gently heat the sugar and water in a medium pan, stirring until the sugar is dissolved. Turn up the heat to high and heat the sugar syrup to 116°C, this will take about 10 minutes. While the sugar is heating, put the egg whites in the bowl of a stand mixer and whisk to soft peaks. When the sugar has reached 116°C, very carefully pour it in a slow but steady stream into the whisked egg whites, whisking constantly. Turn the mixer to full and whisk for 10-15 minutes until the meringue is cooled to room temperature. Mash the softened butter with a fork, then add small increments to the meringue, ensuring the butter and meringue are at the same temperature before adding. When all the butter is added, whisk at high speed for another 5-10 minutes, then set aside. If the buttercream is too soft, put in the fridge to firm up slightly, ensuring it doesn’t harden too much to spread.


For the stone fruit compote:
Remove the stones and dice the fruit, no need to peel. Add all the ingredients to a small saucepan and heat on a medium heat for 10 minutes, then remove the lid and cook for another 5 minutes. Set aside to cool fully.


For the griddled stone fruits:
Heat a griddle pan until piping hot. Meanwhile de-stone the fruits and cut in half. Place flesh side down on the griddle pan and press in to the pan. Cook until griddle marks appear on the fruit. Set aside to cool.


To assemble:
Place a sponge on your desired cake stand. Divide the buttercream and compote in three. Then spread the first sponge with a third of the buttercream and a third of the compote. Chop some of the griddled fruit and arrange, then drizzle with honey and thyme leaves. Repeat for the next two layers, then add a little sea salt to the very top.

FEAST Wild Flour Bakery_18

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