SAVOUR
TEA AND TARTÉ Tea and Tarté is based in Mangawhai and specialises in Custom Cakes, Tarts and Desserts. Owner Louisa started the business by chance when friends tasted and saw her children's birthday cakes asking her to create one for their children. Word soon got out and she was being recommended in the greater Mangawhai area. "The business has grown quite quickly! I have made orders for people from Auckland to Keri-Keri. From wedding, birthday and gender reveal cakes to bridal showers and fully customised wedding dessert tables,” says Louisa. “It’s an absolute passion of mine and I get such joy from making not only a beautiful cake for someone's special occasion but they also taste delicious!” www.facebook.com/cakedmangawhai www.instagram.com/teaandtartekids
LEMON, LIME & RASPBERRY CAKE 1 cup caster sugar Zest of two lemons Zest of one small lime 1/2 cup of ‘Fresh As Freeze Dried Raspberries’ or 2 tsp raspberry essence 125g butter - softened 3 eggs 1 cup high grade flour 1 tsp baking powder 3/4 cup Greek yogurt METHOD Preheat oven to 170 degrees, grease and line an 8 inch round baking tin. Blend sugar, raspberries, lemon and lime zest in a food processor until fine. Scrape down sides. Add softened butter and process for two minutes. Add eggs one at a time and pulse after each addition until all combined. Pour mix into a large bowl. Sift half of the flour and baking powder into bowl with mix in and add half of the yogurt mixing to combine. Add remaining flour and yogurt until smooth. Pour into prepared cake tin and bake for 40-50 minutes. Cool on a wire rack for ten minutes then turn out of tin. Can be decorated with buttercream once cool or still warm with a side of cream or yoghurt as dessert.
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