As we plan to celebrate Mother's Day on Sunday, we thought it would be lovely to share with you our Mum, Robbie; she played an extremely important role in the early stages of Woolerina.
It was around the kitchen table at “Torig Park”, where Woolerina is still based, that the first designs for Woolerina were created.
These initial designs were created by Robbie, who had a background in fashion design and pattern making; simple styling and basic lines were the foundation for these original designs and this principle continues to be at the heart of all the designs we create.
When we launched our very first collection in February 2006 there were just four styles – a long and a short sleeve t-shirt for both men and women in three colours – black, natural and eucalyptus green. All were designed by Robbie.
Mum is also a very good cook and we thought it would be lovely to share with you one of her favourite cakes. It is a Sophie Hansen specialty and is perfect to enjoy sitting around a campfire with a cup of billy tea!
Pear, Walnut and Nutmeg Cake
Prep time: 25 mins
Cook time: 1 hour
2 cups (230 g) walnuts
⅔cup (110 g) almonds
1 cup (150 g) wholemeal plain (all-purpose) flour
1 tsp baking powder
1 ½ tsp freshly grated nutmeg
½ tsp ground cinnamon
¼ tsp ground cardamom
A pinch of salt
4 pears (not too ripe)
1 Tbsp (20 g) butter, cut into small cubes
1 ¼ cups (275 g) firmly packed brown sugar
1 cup (250 g) unsalted butter, softened
Grated zest of 1 orange
½ cup (125 ml) buttermilk or yoghurt
Sweet dukkah or chopped nuts, to serve
Preheat the oven to 160°C (320°F). Grease and line a 24 cm (91/2 inch) cake tin.
Combine the walnuts and almonds on a baking tray and toast for about 10 minutes or until fragrant. Let the nuts cool for a few minutes, then transfer to a food processor and blitz to a coarse meal (or a fine meal, if you prefer a fine-textured cake). Transfer to a bowl and whisk in the flour, baking powder, spices and salt. Set aside.
Peel and halve the pears. Using either a melon baller or a teaspoon, scoop out the seeds and cores. Fill each cavity with a little of the cubed butter. Sprinkle ¼ cup (55 g) of the brown sugar over the base of the cake tin, then place the pear halves on top, cut side down.
Using an electric mixer, beat the softened butter, orange zest and remaining brown sugar until the sugar has just dissolved. Add the eggs, one at a time, scraping down the side and beating well after each addition. Fold in half of the nut mixture and half of the buttermilk or yoghurt. Mix on low speed and then repeat with the remaining ingredients.
Gently spoon the batter into the tin, being careful not to move the pears, and smooth the top. Bake for 30 minutes, then rotate the tin 180 degrees and bake for another 20 minutes or until it is beginning to pull away from the side of the tin and the middle feels springy.
Let the cake cool in the tin for 20 minutes before gently turning it out onto a serving plate and sprinkling it with sweet dukkah or a few chopped nuts. It’s beautiful served warm with some honeyed yoghurt or cream, or just on its own.
Happy Mothers Day to all the Mum's and especially to our Mum, Robbie. xx
Recipe is from In Good Company by Sophie Hansen you can also follow Sophie Hansen on Instagram @locallovely.