Demerara Sugar
Demerara (pronounced...
- Ingredients
- Method
Ingredients
- Melted butter, to grease
- 185 grams (1 ¼ cups) raw unsalted cashews
- 100 grams unsalted butter, at room temperature
- 150 grams (¾ cups) Chelsea Demerara Sugar
- 4 egg yolks
- 120 grams (⅓ cup) semolina
- 90 grams (¼ cup) honey
- 2 tsp rosewater
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 egg whites
- Chelsea Icing Sugar and edible rose petals, to serve
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 150°C (or 130°C fan forced) and grease and line a 20cm cake tin with baking paper.
Place the cashews in a food processor and blitz until finely chopped.
Cream the butter and Chelsea Demerara Sugar together in an electric mixer until pale and creamy then add egg yolks, one at a time, beating well between each addition. Now fold through the cashew meal, semolina, honey, rosewater and spices.
Beat the egg whites together until firm peaks then, very gently, fold this mixture into the cake batter.
Spoon mixture into the cake tin and smooth over the top. Bake for 1 hour or until the top is firm to touch. Turn the oven and wedge open the door with a wooden spoon and let cool completely like this.
Turn cake onto a serving plate, dust with Chelsea Icing Sugar and rose petals then serve.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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