WECOME TO A JOURNEY INTO YOUR IMAGINATION
There is a fine, if not transparent line between imagination and memory. Where does fact get embellished with fiction? Where does fantasy tread on the toes of reality?
This is how I like to approach my recipe development. Treading that tightrope between deliciousness and whimsey. My life goal is to be Willy Wonka.
Make this and step into a whole new dimension of flavour…
Ingredients:
340g Plain Flour
80g Cocoa Powder
1 tsp Bicarbonate Soda
1 tsp Sea salt Flakes
225g Unsalted Butter, room temperature
100g Light Muscovado Sugar
300g Caster Sugar
4 Large Eggs
1 tsp Rosemary Needles, chopped
100ml Mezcal
140g Full Fat Greek Yogurt
Method:
1. Brush a 10 Cup bundt pan with softened butter using a pastry brush to get into all the groves, sift over cocoa, tap out the excess and pop in the fridge overnight to chill (I find this makes for a better bake)
2. The next day, preheat oven 160C. whisk together the flour, cocoa, Bicarbonate Soda, and sea salt.
3. Pulse the caster sugar and rosemary in a food processor until distributed and chopped. You dint want the sugar too fine, just to break down the rosemary.
4. Add both sugars, rosemary, and butter to the base of a stand mixer and beat for 4-5 minutes or until pale and fluffy. Scrape down the sides a few times.
5. Add the eggs, one at a time, beating well between each addition. Mix the yogurt and mezcal in a bowl until homogenous.
6. Add 1/3 of the yogurt mix, followed by 1/3 of the flour, mix until only just combined. Repeat with the remaining ingredients in two additions, taking care not to overmix as this will make for a chewy texture in your bake.
7. Spoon the batter into your prepared tin and shake gently to ensure it fits into all the groves. Tap a few times on your worksurface to release any bubbles.
8. Bake 50-60 minutes, or until a skewer comes out clean.
9. Remove and rest in the pan for 25 minutes before inverting onto a wire rack to cool completely.
10. Eat, and remember this bake with a journey into your imagination….