A delish dish by the very talented Elena Duggan!
Pine Nut and Rosemary Cake
100gm Almond Meal
50gm Potato Flour
1 tsp Baking Powder
2 x 50gm Eggs, lightly beaten
50gm Sour Cream
50gm, plus extra to drizzle, Australian Extra Virgin Olive Oil
2 tsp Rosemary Leaves (leaves only)
25gm Pine Nuts
Sprinkle Murray River Pink Salt Flakes
Easy Eggless Lemon Ice Cream
395gm Freshly Squeezed Lemon Juice
2 tsp optional Finely grated Lemon Zest
395gm (one can) Sweetened Condensed Milk
100gm Thickened Cream
2 tsp approx Rosemary Flowers
Pine Nut and Rosemary Cake – Combine all ingredients with a spatula in a bowl. Line and grease 4 x 7cm tall ring moulds and place on silpat lined oven tray. Divide batter among moulds, sprinkle pine nuts, rosemary, salt and olive oil over the top of each and bake at 180 for 25-35mins- or until a skewer comes out clean. Allow to cool on bench, before removing from moulds. Edges should crisp slightly on cooling.
Easy Eggless Lemon Ice Cream – Whisk in a stand mixer until thoroughly combined and voluminous. Churn in an ice cream maker for approx. 30 minutes before putting in a container in freezer for approx 30mins before serving.
To Serve – Place cake on plate, rocher of ice-cream on top and sprinkle rosemary flowers on and around.