PISTACHIO AND CANDIED CHERRY BUNDT

INGREDIENTS

• 300g pistachios
• 2 sprigs rosemary leaves
• 225g sour cream
• 1 tsp vanilla paste
• 175g honey
• 225g unsalted butter
• 300g caster sugar
• 5 eggs, separated
• 325g self-raising flour
• lemon drizzle icing, to serve

METHOD

1 Preheat oven to 170°C. Combine the pistachios, rosemary, sour cream, vanilla and honey in a blender and purée until smooth. Place the butter and 200g caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the egg yolks.

2 Whisk the egg white to soft peaks, then add the remaining sugar 1 Tbsp at a time, until a meringue forms. Fold the flour into the pistachio mixture, then gently fold in the meringue. Spoon into a buttered and floured 2 ½ L Bundt mould and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert to unmould.

–––––––––––––––

SWEET APPLE AND CINNAMON TEA

INGREDIENTS

• 2 Granny Smith apples, chopped
• zest of 1 orange
• 1 cinnamon stick
• 1 Tbsp black tea leaves
• 1 cup honey

METHOD

1 Combine the apple, orange zest and cinnamon in a bowl, then cover with 2L boiling water. Set aside to cool completely. Strain, then transfer the liquid to a medium saucepan and boil rapidly. Add the tea leaves and honey, stand for 4 minutes, then strain through a fine sieve.