I discovered Inca berries at my local whole food supplier…and I am LOVING them…they are a tart little version of a raisin, sour, filled with little seeds, quite palatable on their own…and I discovered quite good for you…well, very good for you actually! I have always loved Cape gooseberries (which is the fresh version of Inca berries) so now with a facelift and a brand new sexy name, we have yet another new superfood…move over Goji!
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- 30 g fresh yeast
- 20 g sugar
- 300 g milk
- Pinch Pink Salt Flakes sea salt BUY
- 510 g bakers flour
- 20 g powdered malt
- 70 g sugar
- 1 vanilla bean
- 1 cinnamon stick
- 1/2 tsp cardamom seeds
- 50 g Cacao nibs
- 70 g butter
- 2 Handful Inca berries, (dried Cape gooseberries)
- 2 Handful dried cherries or craisins
- Maple syrup to glaze
Place yeast, sugar and milk into Thermomix bowl and warm 2 min/37ºC/speed 2.
Add salt, flour and malt and blend 10 sec/speed 6.
Knead 3 min/Interval. Turn onto floured Silpat mat and knead by hand into a tight ball. Wrap and prove until doubled.
To make filling place sugar, vanilla bean, cinnamon stick and cardamom seeds into clean Thermomix bowl and blend 10 sec/speed 10. Add cacao nibs and butter and blend 8 sec/speed 6.
When dough has doubled, divide into two portions.
Roll one piece of dough out into a large rectangle, slightly smaller than the size of your Silpat mat.
Spread 1/2 the filling mixture over, sprinkle with berries and roll up, long side. Tuck ends of dough in and transfer to a paper lined baking tray.
Repeat with remaining dough and mixture.
Prove again for at least 30 minutes until risen and fragrant.
Preheat oven to bread setting 200ºC.
Bake 15-20 minutes until golden. Brush with maple syrup whilst still hot.
Slice and serve with lashings of butter….try honey or maple butter for a real treat.
Freeze one loaf unbaked if desired without second proofing. Bring to room temperature before baking as usual.
Will keep in the freezer up to a month.