Olive Oil, Almond & Buckwheat Cake with Cara Cara orange and creme fraiche
We talk to baker and pastry chef Justine Kajtar, of Red Door Corner Store in Northcote on The Press. For Justine, her baking begins with grain, flavour and a respect for old-world technique. Her approach is thoughtful but unfussy; wholegrain galettes, savoury tarts rich with custard and herbs, and pastries that feel equally nourishing and indulgent.
At Red Door Corner Store, Mount Zero Arbequina olive oil is a quiet staple.
The same oil features in the recipe she’s sharing here: an almond, buckwheat and olive oil cake with Cara Cara orange and crème fraiche. It is a reflection on her love of robust grains, balanced sweetness and ingredients that speak clearly for themselves. It’s baking grounded in craft, generosity and above all else, flavour.
At Red Door Corner Store, Mount Zero Arbequina olive oil is a quiet staple.
The same oil features in the recipe she’s sharing here: an almond, buckwheat and olive oil cake with Cara Cara orange and crème fraiche. It is a reflection on her love of robust grains, balanced sweetness and ingredients that speak clearly for themselves. It’s baking grounded in craft, generosity and above all else, flavour.
Justine Kajtar
Directions
- Sift the buckwheat flour and baking powder into a bowl and add the almond meal. Set aside.
- Add the sugar to a mixing bowl and zest in the rind of your chosen citrus. Rub the zest in with
- your finger tips, perfuming the sugar. Add the butter and salt and cream on medium speed for around 3 minutes until slightly lightened and creamy, but not overly aerated.
- Add the eggs one-by-one making sure each egg is emulsified before adding the next. Scape down between each addition of egg.
- Drizzle in the olive oil or Agrumato oil.
- Add the dry ingredients and mix until just combined. Remove the paddle and using your spatula scrape down to the bottom making sure the batter is well-combined.
- Gently scrape into an 8 inch baking tin lined with some parchment on the bottom, and bake at
- 170C for around 30 minutes. Once baked the cake should be golden, and slightly pulling away from the edges. To test, insert a skewer and it should come out clean, the middle will gently spring bake with you press it, or internal temp around 95-97C.
- Finish with some creme fraiche or mascarpone, segmented citrus and a drizzle of extra virgin olive oil.
