mango + passionfruit cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 1⁄2 cup passionfruit pulp
• 100g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 3 tsp Fresh-as passionfruit powder

Decorations

• 4 tbsp passionfruit curd (store bought)
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and passionfruit pulp, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the passionfruit powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with passionfruit and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + coconut cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 100g plain flour
• 50g desiccated coconut
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• Handful of toasted coconut flakes
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yogurt and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until springy to the touch and a skewer inserted in the centre comes out clean.
7. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
8. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
9. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with toasted coconut flakes and edible gold leaf.
10. Store in an airtight container for up to 3 days.

mango + fresh mint cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 8 leaves of fresh mint, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 1 tsp Fresh-as mint powder

Decorations

• Fresh mint leaves
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + kaffir lime cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 2 kaffir lime leaves, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• finely grated zest of one lime
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced kaffir lime leaves, and stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
5. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
6. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
7. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with lime zest and edible gold leaf.

oob-er gooey chocolate raspberry brownie

Ingredients

• 200g butter
• 200g chocolate
• 4 large eggs
• 2 cups sugar
• 1 tsp vanilla essence
• 1 cup flour
• ½ cup cocoa
• 1 cup oob organic Frozen Raspberries (thawed)

Method

1. Preheat oven to 180C. Line the base of a baking tin with baking paper

2. Melt butter and chocolate together, stirring all the time. Set aside.

3. Beat eggs, sugar and vanilla essence together until combined. Fold in flour and cocoa before adding butter-chocolate mixture, gently stir until smooth.

4. Pour combined mixture into lined baking tin and sprinkle with thawed oob organic Frozen Raspberries.

5. Bake for 25 – 35 minutes or until the middle of the brownie starts to rise. Remove from the oven and allow to cool.

6. Serve with your favourite oob organic Ice Cream.

oob organic caramel tan & banana slice

Ingredients

Base & Topping

• 360g soft butter
• 1 cup sugar
• 1 tsp vanilla essence
• 3 cups flour
• 2 tsp baking powder

Filling

• 200g butter
• ½ cup golden syrup
• 800g condensed milk
• 1 bag oob organic Frozen Sliced Banana (450g)

Method

1. Preheat oven to 170C. Line the base of a slice tin with baking paper.

Base

1. Cream butter, sugar and vanilla essence. Add flour and baking powder to create a pastry dough. Divide dough into thirds. Set one third aside in the freezer for later to use for the topping. Use two thirds for the base, by pressing into lined slice tin.

Filling

1. Melt butter, golden syrup and condensed milk over medium heat, stirring all the time, until thick and golden. Pour over base. Evenly spread oob organic Frozen Sliced Banana on top of caramel filling.

Topping

1. Take remaining pastry dough from freezer and grate over the top of the oob organic Frozen Sliced Banana to form a crumble.

2. Bake for 35 – 40 mins. Serve warm with oob organic Vanilla Ice Cream.

oob organic raspberry breakfast pudding

Ingredients (single serve)

Bottom layer

• ¼ cup chia seeds
• ¾ cup unsweetened coconut milk
• 1 serving vanilla protein powder
• 1 tsp honey
• ½ tsp cinnamon

Top layer

• 2/3 cup oob organic Frozen Raspberries
• 1 Tb water
• 1 tsp granulated stevia
• ½ tsp vanilla
• 1 tsp shredded coconut

Method

Bottom layer

1. Mix honey, cinnamon, protein powder, and coconut milk together, until smooth.
2. Stir in chia seeds until well combined (approx. 1 minute).
3. Pour combined mixture into your chosen dish and set aside.

Top layer (compote)

1. Heat raspberries, water, and stevia, stirring generously to break up oob organic Frozen Raspberries.
2. Simmer to reduce liquid. Stir through vanilla before removing from heat to cool.
3. Spoon compote onto chia seed layer and sprinkle with coconut.