May 23, 2013 by Joanne T Ferguson
Thank you to Merlinda from Green Farmhouse for sending me her Native Australian Seasonings and salts to try and create unusual recipes and in believing in my food “PASSION AND ENTHUSIASM” too!
It was only when I was having fun creating Aussie Green Farmhouse Native Seasonings & Salts Damper with… that I thought there “MUST be” a FUN way that I can incorporate dukkah “into” something; or if not “in” something, “on” something!
I think Green Farmhouse’s Ozzie Dukkah would be GREAT in bread!
It was THEN the food light bulb went on , that I remembered I had made Aussie Aussie Aussie Malteser Lamingtons and thought Green Farmhouse’s Ozzie Dukkah would also be great in mini bite portions.
I can say today I was “inspired” by Aussie Aussie Aussie Malteser Lamingtons, and “slightly” adapted the recipe.
What I also love about this recipe is the versatility! Please free free to find a cake recipe that works for you!
Taste and creativity is so objective and I can tell you ALL have your favorite cake recipes out there in Computerland too!
2 eggs, beaten
100 grams Xylitol (substitute granulated sugar)
100 grams unsalted butter (See NOTE)
165 grams plain flour, sifted
½ teaspoon baking powder
½ teaspoon baking soda
1/2 cup citrus peel (see below)
1 “heaped” tablespoon vanilla yogurt ( I used Vaalia)
2 tablespoons cocoa powder (I used Abundant Earth Organic Cocoa Powder Dutch Process to “lessen” sugar )
4 tablespoons water
1/2 cup shredded coconut
1 tablespoon lime zest
2 tablespoons Green Farmhouse Ozzie Dukkah
I melted the butter then cooled for a few minutes before S-L-O-W-L-Y adding into other ingredients.
In large bowl, combine Xylitol, sifted flour, baking powder, baking soda.
In separate bowl, combine eggs, lime zest, yogurt, butter; fold in citrus peel.
Preheat oven to 180C; pour batter into a oil sprayed muffin tray (I used an 3 inch x 3 inch x 2 inch tray; use whatever square muffin baking tray); bake 12 – 14 minutes until lightly golden brown; toothpick comes out clean.
Remove from oven and let cool for 10 minutes before removing lamingtons to a wire rack.
In a bowl, combine cocoa powder and water to create a slurry.
Consistency is to personal taste, but make sure is well combined.
In a separate bowl, combine shredded coconut, lime zest and dukkah.
Hint and Tip
I like mini bites!
Feel free to cut the cake into whatever size you prefer.
I also cut the side and bottom of the piece to “insure” the dukkah coconut mixture would stick better.
Wasting food is a BIG “pet peeve” of mine!
The slices can be toasted or grilled and enjoyed as a snack!
The slices can be ground up to use as “cake crumbs” on some of your favorite dishes!
ASSEMBLE, ASSEMBLE, ASSEMBLE! like in Nidi di Rondine
With your “wet hand“, dunk lamington pieces into chocolate slurry bowl; coat completely.
With your “wet hand”, place the lamington in the coconut dukkah lime bowl; coat completely with your “dry hand.”
Don’t confuse Mr. “wet hand” with Mr. “dry hand” or there will be a mess! lol
Place coated lamington onto a place.
Hint and Tip
You “may” have to press the coconut dukkah lime mixture “gently” into the lamington.
What an unusual combination, even for me!
Next time, I might use lemon juice with lemon zest with dukkah in a recipe!
Have I now “inspired” you to think a different way about dukkah today?
LOVE to hear from you what dukkah combination you might like to see or create?
I am thinking something “plum” with dukkah or a “mandarin dukkah” dessert might be GREAT!