There are many reasons Jordan Rondel became The Caker. The most simple, underlying and undeniable reason is this: she see cakes as an edible expression of love. They can sometimes say what words can’t. They bring people together. They are a symbol of celebration in life (well, alongside champagne, perhaps). She is The Caker because there is more to cake than meets the eye.
Baking is in Jordan’s blood. Her great-grandfather was a pastry chef who ran a beautiful little patisserie in Paris. He was an artisan who, even during wartime, insisted on finding a way to serve his customers something exceptional. He passed his secrets on to Jordan’s grandparents, and they to her.
As a young girl she would visit her grandparents in Paris and on special mornings, they would walk together to the local markets. She saw the watchful care with which ingredients were selected. Every element, it seemed, was essential and precious. Much of their baking involved fresh fruits and healthy options alongside touches of luxury. Jordan retains this French ideal when it comes to eating: indulge in taste, not in bulk.
Jordan started her own business in 2010, and since then The Caker story has been a mixture of surreal successes and the inevitable stresses of starting and sustaining a small business.
Jordan has travelled far and wide to make sure that her customers are not missing out on baking developments around the world. In 2014, she travelled to London, Paris, Barcelona, New York and Los Angeles, sharing inspiration with the foremost establishments and bakers in these cities.
For a chance to win a copy of Jordan’s new book THE CAKER visit page our WIN page for more details.
Verve is proud to be able to share recipes for two of Jordan’s delicious creations with you.
Raw Vegan Chocolate Truffles with Orange and Coconut
140g/4.9oz Brazil nuts
125g/4.4oz pitted prunes
40g/1.4oz good-quality unsweetened cocoa powder
zest of 1 unwaxed orange, finely grated
juice of 1 orange
pinch of sea salt
3 tbsp maple syrup
50g/1.8oz fine desiccated coconut
Using a food processor, blitz the nuts until a dense flour is formed. It doesn’t matter if there are still some larger pieces. Add the prunes and blitz again. Add the remaining ingredients and continue to process until the mixture starts to come together as a malleable dough.
Wet your hands slightly and begin to form small balls.
Put the coconut in a separate bowl. Roll the balls in it until coated, and place on a baking tray lined with baking paper. Allow to firm up in the fridge for 1 hour.
Refrigerate in an airtight container for up to one week.
Double-Layer Almond Butter and Jam Sandwich Cake
100g/3.5oz almond butter
50g/1.8oz butter, softened
150g/5.3oz light muscovado sugar or coconut sugar
1 tsp vanilla extract
3 organic eggs
100g/3.5oz spelt flour
100g/3.5oz ground almonds
2 tsp baking powder
pinch of sea salt
250ml whole milk
130g/4.6oz fresh or frozen raspberries
ALMOND BUTTER ICING
125g/4.4oz almond butter
125g/4.4oz cream cheese
½ tsp vanilla extract
2 tbsp honey
pinch of sea salt
low-sugar raspberry jam
fresh cherries and raspberries berry sauce
Preheat oven to 180°C fan bake. Grease and line two 22cm cake tins.
In the bowl of an electric mixer, beat the almond butter, butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time.
Sift in the flour and combine along with the ground almonds, baking powder, salt and milk. Stop your electric mixer once all the ingredients are combined; do not overmix.