Kia Ora, Charlotte here, Climate Love girl! I am passionate about local food. The Nelson Farmers Market, who supply 100% local Kai (food) supplied this gorgeous recipe using four big fat duck eggs.
This light, golden sponge cake is made with duck eggs for a rich, light and fluffy taste and texture, and all that is needed is a filling of jam, and a dusting of caster sugar to finish the cake before serving.
Ingredients:
∙ 4 duck eggs, weighed in their shells
∙ Caster sugar, the same weight as duck eggs (plus extra for top)
∙ Butter, the same weight as the duck eggs
∙ 1 tsp vanilla extract
∙ Self-raising flour, the same weight as the duck eggs
∙ Jam, for filling
Method:
1) Preheat oven to to 180°C. Grease and line 2 x 20cm cake tins with baking paper.
2) Beat the butter, sugar and vanilla extract until light and fluffy.
3) Beat in eggs one at a time, then fold in flour until combined. If mixture is stiff, add a Tbsp of milk so it is dropping consistency.
4) Divide the cake mixture between two tins.
5) Bake for 25 minutes or until well risen and golden.
6) Allow to cool in tin for 5 mins then turn out.
7) Once completely cool, sandwich cakes together with jam and sprinkle with caster sugar and cut to serve.
Thanks to the Nelson Farmers Market for recommending this delicious seasonal recipe. The Nelson Farmers Market showcases the best of locally grown produce and artisan food. It is on Every Wednesday in Kirby Lane (105 Bridge Street, Nelson) from 8.00am to 1.30pm
www.nelsonfarmersmarket.org.nz
Nothing beats eating fresh local food, especially if you know who grew it! If you dream of running a local food project in your community and you’d like support with self belief, communication and to feel part of a group of people who are also passionate about eco change, check out Climate Love Course.
Charlotte Squire 