Hana Noguchi
First made with honey foraged from local bees, this delicious cake was served at the inaugural Table Outside dinner
Recipe courtesy of A Table Outside: Field to Fork Experiences. More info here.
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Yields: 6
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 30 mins
Total Time: 0 hours 45 mins
4 eggs, separated
zest of 1 lemon
100 g. sugar
250 g. almond flour
1 tsp. baking powder
5 tbsp. runny honey
pinch salt
1 tsp. vinegar
1. Preheat the oven to 175°C.
2. Place a round of parchment paper on the bottom of a 8 or 9-inch spring form pan, grease the base and the sides of the pan with butter or cooking spray.
3. Beat 4 egg yolks, lemon zest and 50g of sugar in a large bowl until smooth.
4. Whisk 250g almond flour and 1tsp baking powder then beat into egg yolk mixture along with 5 tbsp of runny honey. The mixture should resemble a thick paste.
5. Beat the egg whites with an electric mixer (make sure the bowl and whisk attachment are very clean) starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).
6. As the egg whites begin to increase in volume, sprinkle in 50g of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
7. Fold beaten egg whites into almond mixture Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter. Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.
8. Gently scoop the batter into the prepared spring form pan and place in the oven. Bake at 175 °C for 30 minutes. Remove from the oven and let cool before removing from the tin.
This recipe was kindly provided by A Table Outside – a field to fork dining experience enabling guests to eat in the very place their food was produced. The lamb was local, and asparagus was picked from the earth, on-site, that very same day.
In a time when we’ve never been more disconnected with where our food comes from, it’s wonderful to eat fresh produce and to know exactly where it was sourced. Why not try recreating these recipes with ingredients grown in your own area? Celebrating glorious seasonal fare and supporting local farmers and growers in the process.
Here's the rest of the menu from A Table Outside's inaugural dinner:
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