French Stylist Elodie Rambaud's Bundt Cake
In celebration of our 30th birthday, French prop stylist and long-time friend of Mud has baked a healthy bundt cake from from a French cookbook called Yoga cookbook from Garlone Bardel.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
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"I met Shelley and James through work in their Marrickville workshop as I started working as a prop stylist in Sydney back in 2005. Through the years Shelley has always been so supportive and so inspirational, we’ve always kept in touch and met in Paris or London several times while working on Maison et Objets. Shelley even visited me in Bordeaux where I am now based. I feel close to the products and the brand itself. I love Shelley’s eye and ability to innovate. I am really pleased to be part of this project. The recipe I picked is from a French cookbook called Yoga cookbook from Garlone Bardel."
Elodie Rambaud
Ingredients:
8 egg white
1 pinch of salt200g einkorn flour
200g ghee butter
175g whole sugar
1 vanilla clove scraped
Method:
- Preheat the oven to 180 °C.
- Grease a cake tin with ghee.
- With an electric mixer, beat egg whites with a pinch of salt for 7 minutes or until firm.
- In a large bowl, mix together flour and sugar and vanilla.
- In a saucepan slowly melt the ghee, set aside. Once cooled add the melted ghee to the whites and gently fold the mixture.
- Gradually and lightly add the flour and sugar until combined.
- Pour the mixture into the cake tin and bake for 35minutes or until a skewer inserted into the centre comes out clean.
- Wait until it’s cooled down to turn it upside down.
Elodie's Notes:
- You can add cardamom to this cake which is also delicious by crushing 4 cardamom pods and adding them to the flour.
- I would suggest making a custard with the remaining egg yolks.
