I am a country girl at heart. I have the fondest memories growing up of staying with my Nan at her farm, and as soon as I stepped foot in her house I would be hit with the sweetest smelling aroma of her baking. I loved watching her in the kitchen, it was her happy place and to this day her jelly lamingtons are one of my favourite sweet treats. Without a doubt, my passion for food comes from her and my mum. They are the best cooks I know, they cook from the heart and I guess I have them to thank for my love affair with food!
I still remember my first official cake order, it was for a close friend’s birthday and it was a disaster (the cake not the birthday)! I learnt many things that afternoon: firstly make sure you have all the ingredients before baking; don’t ever ice a cake warm (it’s just messy), and don’t turn your back on toffee as it burns badly! Her cake was a culmination of many errors, but it was edible and she loved it! That’s all that matters, right?
I like to think of Fig & Salt as a bit of this and that, combining the yin and yang of food and bringing it all together. Whether it be a grazing table, a modern take on a trail mix bar, corporate food box, gatherings to celebrate an important occasion or a spectacular cake – there’s nothing like real food to bring people together.
This mud cake with chocolate ganache, crushed meringue and fresh berries is a family favourite. My aunty gave me this recipe many years ago and it has been a staple of mine ever since. It’s a super easy and quick cake to make. It’s rich and super delicious. I highly recommend using a good quality chocolate (my favourite is the Belgian brand Callebaut). I think it makes such a difference. A few months ago I did a wedding dessert bar, and this is one of the cakes I did for the bride. Topped with lashings of chocolate ganache, crushed meringue and fresh berries it’s always a crowd pleaser!
Note: I doubled the recipe below to create the large cake as seen in this shoot.