Campfire Summer Berry & Kawakawa Cake with Kāpiti Marlborough Salted Caramel Ice Cream

From issue #112. November, 2023
Campfire Summer Berry & Kawakawa Cake with Kāpiti Marlborough Salted Caramel Ice Cream


120 grams butter (plus a little extra for greasing the dutch oven)
240 grams sugar
3 eggs
1 teaspoon vanilla bean extract
240 grams all-purpose flour
1 ¼ teaspoon baking powder
1 teaspoon finely ground dried Kawakawa berry
1 cup sour cream
2 lemons, zest only
150 grams fresh blueberries
120 grams strawberries
1 tablespoon Demerara sugar

icing sugar, for dusting

To Serve
1 Litre tub Kāpiti Marlborugh Salted Caramel Ice Cream


First, build and light a small campfire. You want to be able to bake this cake over hot embers and coals. Always check for fire restrictions in your area and practice fire safety at all times.

Line your Dutch oven with baking paper and grease the bottom and sides of the pan with butter to ensure the cake doesn’t stick.

In a large bowl, beat the butter and sugar together until they are pale and creamy.

Add eggs to the butter and sugar, one at a time, beating well after each addition.

Add in the vanilla and continue mixing for a further minute.

In a medium sized bowl, sieve together the flour, baking powder, Kawakawa berry and salt.

Fold the flour mixture and sour cream into the egg and butter mixture. Do this in stages. e.g one third at a time, until everything is incorporated together.

Place the lid of your Dutch oven over hot coals to preheat it for 5-10mins while you finish preparing your cake.

Add in the lemon zest and half the blueberries to the cake batter. Fold together to evenly distribute, then spread cake batter evenly into the prepared Dutch oven.

Slice your strawberries in half and arrange them around the top of the cake. Scatter the remaining blueberries, then gently press the fruit into the batter.

Sprinkle the demerara sugar over the top of the fruit.

Place the Dutch oven over your prepared coals and embers. Place the preheated lid onto your Dutch oven and place a few scoops of hot coals on top of the lid of the Dutch oven. This will allow the cake to cook evenly from the top and bottom.

After 30-35mins of baking, the cake should be ready. Remove the lid and insert a toothpick or skewer into the cake to test it is done.

Once your cake is cooked, allow it to rest for 10mins before serving.

To serve, lightly dust with icing sugar and enjoy with fresh berries and a scoop of Kāpiti Marlborough Salted Caramel Ice Cream. The cake and ice cream together are a truly beautiful match. 

Note: This recipe can also be made using a traditional oven. Preheat your oven to 170C fan bake. When you have prepared your batter into your Dutch oven or baking pan, place it into the oven without a lid and bake for 30-40mins.


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