We don't know about you, but here at Kind Curations HQ we have been enjoying this extra time at home to cook and get our bake on!
Mother's Day is the perfect excuse to get your apron on, and get creative in the kitchen so you can impress your Mama with your new culinary skills.
Maddy Trueman is a freelance recipe developer and private caterer. She utilises local and seasonal produce to create simple yet delicious dishes. You can find more of her creations via her instagram @maddytrueman.
She kindly created these two mouth watering recipes for you to enjoy...
Honey Olive Oil Cake with Figs and Marscapone
Makes 1 Cake
For the cake
1/3 cup raw honey
1/3 cup coconut or brown sugar
1/4 cup olive oil
2 cups almond meal
1 tsp baking powder
1/2 tsp salt
For the icing
1 tbsp honey
1/2 tsp vanilla bean paste
Rind of 1 lemon
4 fresh figs, cut into quarters
Dried flowers to decorate
- Preheat oven to 180C, fan forced. Grease and line a small round baking tin.
- In a stand mixer, beat eggs, honey and sugar until well combined and fluffy. In a seperate bowl combine almond meal, baking powder and salt, then set aside.
- Add olive oil and continue to mix for 30 seconds.
- Add dry mix then using a wooden spoon mix until just combined.
- Pour into prepared baking tin and bake for 30-35 minutes or until golden brown and the centre of the cake is cooked through.
- Place cake aside to cool to room temperature.
- In a small bowl combine marscapone, honey, vanilla and lemon rind.
- Spread the marscapone mix over the top of the cake. Arrange figs and dried flowers over the top. Serve.
Lemon Ricotta Pancakes with Raspberry Chia Jam
For the pancakes
Juice and zest of 1 lemon
1/2 cup ricotta
1/2 cup milk of your choice
1/4 - 1/2 cup coconut sugar or to taste
1 1/2 cups spelt or buckwheat flour
1 tsp baking powder
For the jam
2 cups frozen raspberry
1 - 2 tbsp maple syrup or to taste
1 tbsp chia seeds
- In a small saucepan over medium heat, gently warm frozen raspberries until simmering. Remove from heat and stir through maple syrup and chia seeds. Set aside to cool.
- In a mixing bowl, whisk together eggs, ricotta and milk.
- In a seperate bowl mix together coconut sugar, sifted flour and baking powder then add to the wet ingredients and mix until completely combined.
- Heat a frying pan over medium heat. Work in batches, adding a small knob of butter each time.
- Ladle batter to create small pancakes. Cook on each side for 1-2 minutes or until golden. Flip using a spatula.
Stack 3 pancakes, dollop greek or coconut yoghurt then a scoop of raspberry chia jam.