Mark Best’s Delcado Chiffon Cake with Delcado, White Chocolate Ganache

Mark Best’s gorgeously green dessert is a showstopping dish you can make at home. Mark finds the rich oils of Delcado avocados make this cake deliciously light and fluffy, the perfect dish to follow a feast and the ultimate recipe to put those Covid-baking skills to the test.

Serves 4

Prep Time: 30 mins + 15 mins for ganache

Cook Time: 45 mins + 20 mins for ganache

Ingredients

1 ripe Delcado

5 eggs, room temperature

120 grams caster sugar

120 grams plain flour

40 grams corn flour

60 grams pandan leaf

60 ml water

2 tablespoons plain flour

30 grams butter, room temperature

1 dessert spoon matcha

Delcado Chocolate Ganache

1 ripe Delcado

225g best quality white chocolate

50g cream

180g Greek style yoghurt

Method
1.   Use soft butter to grease the 10” Bundt tin. Add the plain flour and rotate the tin to coat evenly. Tap to remove the excess and refrigerate until ready.

2.    Chop the pandan into small pieces and blend with the water to a fine puree. Press through a fine strainer with the back of a kitchen spoon to extract the liquid.

3.   Whisk the eggs and sugar over a simmering pot of water until they reach 40 c.

4.   Use a stand mixer to beat at medium speed until stiff peaks form.

5.   Blend the pandan liquid with the flesh of the Delcado and the corn flour to a fine mousse with a hand blender. Fold 1/3 of the eggs into the Delcado.

6.   Double sift the flour and fold 1/2 into the mix. Add the remaining egg and flour, carefully fold in until a smooth batter is attained.

7.   Add the mix to the tin and tap on the bench to settle and remove air bubbles

8.   Place into the preheated 160c oven on bake (fan forced) for 45 minutes or until an inserted skewer comes out clean.

9.   Rest for 20 minutes in the tin before turning onto a cake rack to cool.

10.  Serve with the avocado ganache and a dusting of matcha.