2 minute read
Chocolate Cake with Chilli and Lime Marmalade
Chocolate Cake
with Orange & Chilli Marmalade
This beautifully moist chocolate cake is a wonderful partner to Jane and Paul's Orange and Chilli marmalade which beautifully balances the sweetness and gives you a jaffa hit with a twist.
¾ cup flour 2 cups sugar ¾ cup cocoa 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 3 eggs 1 cup Greek yoghurt ½ cup oil 1 tsp vanilla extract 1 cup strong coffee
Approx. 1 cup mascarpone 1 jar of the Cambridge Picklery’s Orange & Chilli Marmalade
Place all the dry ingredients into a bowl and mix well. Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally stir in the hot coffee. Pour the batter into a greased 21cm round cake tin and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean. Note: The batter will be very thin which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case. Once cooled top with mascarpone and then a jar of The Cambridge Picklery’s Orange & Chilli Marmalade which is a gorgeous take on marmalade with a spicy hit. We’re told it’s equally delicious with chicken and fish. Black Doris, Tamarillo, and Pomegranate, and there is also a wide range of jellies, jams, chutneys, dessert sauces, and more. Peplers largely uses Waikato-grown fruits and vegetables, bought in-season and frozen to maintain year-round supply. Paul says they hate to see trees groaning with unwanted fruit, and they’re happy to take suitable excess from people. Recently they’ve spent a day with their staff picking quinces and crab apples at a Te Kauwhata property. “It was also a great opportunity to share ideas and build team relationships,” he says. “We’re involving our team in all our trials and tastings.” This morning, the quinces and crab apples are being prepped in the factory kitchen ahead of freezing, and in the adjacent hot cook section staff members Kathy Pengelly and Carol Cottam are making the aromatic Peplers Aubergine and Chilli Chutney and Cambridge Picklery’s Tomato and Chilli chutney. Kathy and Carol started in the factory under original owner June Pepler; they’re cooking today but they multi-task in all aspects of the business.
“They are a huge repository of Peplers’ knowledge,” says Jane. Jane and Paul are now aiming for a release in spring of new products, new branding and messaging, and a makeover at the front of their premises to incorporate an artisan food store where customers can try condiments before they buy. They will also showcase other foods from the region. “We want to be known nationwide as innovators.”
