Our beloved Tuesday night television is back, and what better way to celebrate than with two Bondi recipes to make & enjoy when watching it? We've got a seasonal & scrumptious Blackberry Cake which pairs perfectly with our Lean-Green blend, PLUS a cheats Salted Chocolate Tart with a biscuit base & a sachet of Bondi Coffee in the recipe which of course makes it 100% more healthy! Enjoy...
RECIPE 1: Blackberry Cake
- 150g caster sugar
- 100ml olive oil
- 3 eggs
- 200g self-raising flour
- 225ml Greek yoghurt
- 1 tsp vanilla extract
- 1 zested lemon
- 200g blackberries
- 300ml double cream
- 3 tbsp icing sugar
- Pre-heat the oven to 180C/160C fan. Oil and line a deep 20cm springform cake tin.
- Whisk together the sugar and olive oil in a bowl. Add the eggs one at a time with 1tbsp of flour until mixed completely into the mixture. Whisk in the remaining flour and 1/2tsp of salt. Add 125ml of Greek yoghurt, the vanilla and the lemon zest and whisk into the mix.
- Pour the batter into the tin, pushing the blackberries into the mix.
- Bake for 40-45 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.
- Put the remining 100ml of yoghurt, the double cream and the icing sugar into a bowl and whip until it forms soft peaks. Pile the cream on top of the cool cake. You can top with some more blackberries & edible flowers too!
RECIPE 2: Salted Chocolate Tart
- 28 Oreo's or Bourbon biscuits (usually 2 packets)
- 50g 70% dark chocolate
- 50g soft butter
- 1/2tsp. sea salt flakes
- 100g 70% dark chocolate
- 25g cornflour
- 60ml milk
- 500ml double cream
- 50g cocoa powder
- 2 1/2 tsp. instant coffee powder or 2 sachets of Bondi Coffee
- 75g caster sugar
- 1 tsp vanilla extract
- 2 tsp olive oil
- 1 tsp sea salt flakes
For the base.
- Break the biscuits into a freezer bag and then bash with a rolling pin until it forms a bag of crumbs.
- Finely chop 50g of chocolate and melt the butter in the microwave.
- Add 1/2 tsp salt flakes into a bowl and mix the biscuits, chocolate and butter in a large bowl or food processor until a tough clump of dough is formed.
- Press the mixture into a tart tin using you hands to pat down the bottom and up the sides so that they are evenly lined and smooth.
- Put into the fridge to chill for at least 1 hour or 2 if you fridge is stacked. Dont keep it over 12 hours in the fridge as the mixture will go crumbly.
For the Filling.
- Finely chop 100g of dark chocolate.
- Put the cornflour and milk into a cup and whisk until smooth.
- Pour the cream into a heavy-based saucepan (make sure it will fit all of the ingredients later!) then add the chocolate, sieve in the cocoa, add in the coffee, sugar, vanilla extract, olive oil and sea salt flakes. Place over a medium heat and whisk gently to get rid of any lumps as the chocolate melts.
- Off the heat, whisk in the cornflour and milk until it is incorporated and smooth, then put back on the low heat. Keep stirring until the mixture thickens, usually around 10 minutes. Don't let it come to a boil. When ready it should be thick enough to coat the back of a wooden spoon and retain a line run across it with your finger.
- Pour the mixture into a jug (it should reach 500-600ml) and place in the fridge for 15-20 minutes.
- Pour and scrape the mixture into the biscuit base and put back in the fridge overnight. Don't leave it over 24 hours as the base will soften too much.
- Take out of the fridge 10 minutes before serving but remove from the tin straight away. Transfer to a plate or board and serve with some more Greek yoghurt or a dollop of your favourite ice cream.