The Bloomdale team caught up with Maddie Gleeson, founder of Melbourne-based dehydrated fruit company I Am Thirsty to take us through ways to spoil Mum this Mother’s Day.
Watch the video above to see how you can get creative in the kitchen and dish up some scrumptious lemon and raspberry and rhubarb tarts, and lemon-tea and chocolate cupcakes using dehydrated fruits on Sunday.
Prepare yourself to follow along at home by pre-making the fillings and cupcakes with Maddie’s recipes below.
LEMON CURD FILLING
- 2 eggs
- 1 cup sugar
- Juice of 2 lemons
Step One. Juice lemons and set aside.
Step Two. Combine eggs, sugar and lemon juice in a pot on low heat.
Step Three. Stir consistently over low heat until thickened. Leave to cool.
RASPBERRY AND RHUBARB FILLING
- Bunch of Rhubarb
- 300g Frozen Raspberries
- 1 Cup Sugar
Step One. Wash and chop rhubarb into small cubes.
Step Two. Add Rhubarb into a pot over low heat.
Step Three. Once Rhubarb softens, add sugar and raspberries.
Step Four. Stir until combined. Leave to cool.
LEMON AND VANILLA YOGHURT CUPCAKES
- ¾ Cup vegetable oil
- 2 eggs
- 1 tablespoon finely grated lemon rind
- ¼ cup lemon juice
- 1 cup vanilla greek-style (thick) yoghurt
- 1¾ cups caster (superfine) sugar
- 2 cups self-raising (self-rising) flour
- 1 cup icing sugar
- 1 tablespoon lemon juice
- ½ tablespoon boiling water
Step One. Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth. Pour into the tin and bake for 50–55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes.
Step Two. To make the lemon icing, sift the sugar into a medium bowl. Add the lemon juice and water and mix to combine.
Step Three. Carefully turn the cake out onto a cake stand or plate. While the cake is still hot, spoon over the lemon icing and sprinkle with the thyme leaves. Allow to set for 10 minutes before slicing to serve. Serves 10–12.
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk buttermilk, oat milk, or other favorite plant-based milk
- 1/4 cup vegetable oil canola oil or melted coconut oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
Step One. Pre-heat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
Step Two. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk to combine.
Step Three. Add milk, vegetable oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add boiling water to the cupcake batter. Mix until well combined and the batter smooth. Note that the batter will be very thin.
Step Four. Evenly distribute the cupcake batter. Each cupcake liner should be about ½ full. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and allow the cupcakes to cool completely.
Step Five. While the cupcakes are cooling, prepare the frosting according to the recipe instructions. Note that you’ll need ½ of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.
- 125g Butter, softened
- 1 1/2 cups Soft mixture
- 1 tbsp milk
Step One. Using an electric mixer, beat butter in a bowl until pale.
Step Two. Gradually add icing sugar mixture and milk, beating constantly until combined.
Visit our Facebook page to enter the Mother’s Day competition for your chance to win an I Am Thirsty gift pack for mum! You can also enjoy a discount sitewide from I Am Thirsty by using AVID15 at the checkout.