PRODUCED IN PARTNERSHIP WITH OTAIKA VALLEY FREE RANGE EGGS
Merry Eggs-mas from Otaika Valley!
Make this Christmas merry with Otaika Valley’s Festive Free Range Eggs. Their ever-popular and award-winning Christmas packaging has returned for 2020 to help inspire Christmas kitchen creations and make your benchtop merry and bright.
Healthy and nutritious, Otaika Valley’s premium and fresh free range eggs come from happy hens that are free to roam on beautiful fertile farmland in Whangarei and Kaharoa near Rotorua.
A family-owned business for three generations, ethical farming practices are at the heart of the Otaika Valley story where the land and the welfare of their hens are of the utmost importance. And you can certainly taste the difference!
Otaika Valley Free Range Eggs in festive packaging are available at supermarkets in the North Island from 1 December.
Otaika Valley’s Christmas Celebration Cake: Raspberry, White Chocolate & Pistachio
From their farm to your fork, Otaika Valley have created this delicious Christmas-inspired cake with their friends at Baker & Co.
Made lovingly with Otaika Valley eggs, this cake celebrates the taste of summer and the festive season.
2 cups flour
2 tsp baking powder
250g butter, softened
2 cups caster sugar
6 Otaika Valley Free Range Eggs
1 cup sour cream
1 cup frozen raspberries
¾ cup chopped pistachios
1 cup good quality white chocolate cut into chunks
2 cups frozen raspberries
2 tbsp caster sugar
1/3 cup water
1 tbsp cornflour
1 tbsp water
200g butter, softened
600g icing sugar
2 tsp vanilla bean
Pre heat oven to 165 degrees on fan bake.
Line two 9-inch cake tins with baking paper.
Whisk together flour & baking powder, sit to the side.
Using a stand mixer or electric beater whisk the butter & sugar until light and fluffy then add in one egg at a time mixing well after each addition. The mixture may split, don’t worry this is normal.
Once all the eggs have been mixed in, on slow add in half of your flour mixture. Mix until just incorporated then add in half your sour cream. Mix until the batter comes together. Continue again to use your remaining flour & sour cream.
You will now have a lovely thick cake batter; gently fold through your pistachios & white chocolate.
Evenly divide the batter and place in each of the two tins, sprinkle your raspberries on top.
Place in the oven and bake until lightly golden and when you gently touch the cake it springs back. This will take 30 – 45 minutes.
While the cake is cooling, prepare the raspberry coulis & buttercream.
In a pot add raspberries, sugar & first measure of water. Bring to a simmer.
Combine the water & cornflour and mix to combine. Pour into the raspberry mixture and continue to stir as the coulis thickens. Simmer for 5 minutes or until the coulis has thickened. Place in the fridge to cool.
For the vanilla buttercream:
Using a stand mixer or electric beater mix butter until soft and light in colour.
Add in icing sugar & vanilla and mix until it is starting to combine with the butter, slowly pour in cream. Beat on high until you have a lovely fluffy buttercream. Leave out at room temperature until you are ready to ice your cake.
To assemble your cake:
Take two layers out of the tins, ensure the cakes are cool before you start to decorate. Place one layer of cake on your plate of choice. Spread a thin layer of buttercream and create a border around the edge. Fill this in with the raspberry coulis.
Place the second layer of cake on top and cover the cake with your remaining buttercream.
Decorate with freeze dried raspberries, pistachios & gold leaf.
Otaika Valley Free Range Eggs is a well established family run business with farms in Otaika Valley near Whangarei and Kaharoa near Rotorua. Otaika Valley hens are free to roam their our beautiful and fertile land, resting at night in spacious safe barns.
Healthy and nutritious, their certified free range eggs are a great pantry staple year round. Whether you are whipping up a wholesome family brunch, or festive treats like fruit cake, pavlova or eggnog, make a kinder choice and taste the difference by using genuine free range eggs from Otaika Valley. Check out their wide range of recipes here.