Nastutium Cake with Emmer Streusel and Vanilla Bourbon Ice Cream


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Nasturtium Cake
Nasturtium 275 g
Sugar 200 g
Eggs 3
All-purpose flour 250 g
Baking powder 2 tsp
Salt 1/2 tsp
Lemon zest 2 tsp
Club House Vanilla Extract, Pure 2 tsp
Emmer Streusel
Browned butter 100 g
Ground emmer, toasted 120 g
Brown sugar 100 g
All-purpose flour 100 g
Vanilla Bourbon Ice Cream
Bourbon 35 g
Salt 0.3 g
Ice cream stabilizer 1.2 g
Club House Vanilla Extract, Pure 15 g
Egg yolks 3
Billy Bee Liquid White Honey 75 g
Whole milk 250 g
Cream, 35% 250 g

Instructions

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.

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