This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Soloman Masson, Chef of La Bussola in Kelowna, BC.
For the Nasturtium Cake: Cream together butter and sugar until smooth. Slowly add in eggs, nasturtium puree, pure vanilla extract and lemon zest. Next add together the flour, baking powered and salt. Add all the dry ingredients to the went until just mixed. Pour mixture into a greased cake pan and bake at 325F until cooked (approximately 25 minutes). Cool for 10 minutes and remove.
For the Emmer Streusel: Blend all ingredients until well mixed. Spread mixture evenly onto a baking tray. Bake at 325F until mixture is brown (approximately 20 minutes) and let cool. Add cooled streusel to food processor and pulse until mixture is broken up but still chunky.
For the Vanilla Bourbon Ice Cream: In a saucepot scald milk and cream and put aside. On a double boiler whisk egg yolks, honey, bourbon, vanilla, salt, ice cream stabilizer until ribbony. Slowly add hot milk and cream to egg mixture while mixing constantly to temper. Return to the double boiler and cook to 185F. Cool mixture quickly over an ice bath. Once well chilled add to ice cream maker and churn until set.
For Assembly: Top the nasturtium cake with crumbled emmer streusel and vanilla bourbon ice cream. Garnish with fruit and herbs.