Plated & Poured PastryEdition
Welcome back to Plated & Poured—a culinary and beverage series designed to give you a deeper understanding into the flavors, creativity, and craftsmanship that define your dining experiences. We’ll share exclusive insights into the club’s culinary and beverage world—from the artistry behind our craft to the relationships we’ve built with renowned experts and artisans in the industry. This edition invites you into the pastry kitchen with a seasonal favorite from our talented pastry team. We’re sharing an exclusive spice cake recipe, thoughtfully crafted with warm, comforting flavors that capture the essence of the season— perfect for holiday gatherings or a cozy night in. Alongside the recipe, enjoy a behind-the-scenes video feature that brings the process to life, highlighting the care, technique, and creativity that go into every detail. It’s a delicious glimpse into the passion and precision that make our desserts truly memorable—and an opportunity to recreate a little of the Club’s magic in your own kitchen.
Spice Cake Recipe Makes Two (2) 8" Cakes Ingredients 240 g whole eggs (around 5 eggs) 465 g fresh cream 35% fat 10 g Vanilla Bean Paste 395 g sugar 395 g plain (all-purpose) flour 17 g baking powder 6 g ground cinnamon 3 g all spice 3.5 g salt
Instructions 1. Heat the oven to 150°C (302°F) 2. Spray the cake tin with baking oil spray, then line the sides with baking paper and dust the base with flour. 3. Place the eggs, cream and vanilla in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine. 4. Add the sugar and mix. 5. Meanwhile, sieve the flour, baking powder, cinnamon, and all spice and salt. 6. Add the dry ingredients to the egg mixture and mix to combine. Don’t over mix. 7. Pour the batter into the prepared cake pan and bake in the pre-heated oven for 30 minutes, or until a skewer is inserted and comes out clean. 8. Allow the cake to cool for approximately 20 minutes before removing from the tin. Chill in the refrigerator or freezer.
Pro tip: Infuse your cold cream with cinnamon sticks, star anise and whole all spice the day before. The cake goes well with: orange marmalade, cream cheese frosting, apple butter and caramel.