It has been an absolutely HUGE two years for our business. Of course - the most important achievement for us has been the many people we have helped during these two years.
"I stumbled across AMPERNA® by accident & decided to give it a go almost as a last resort. Within six weeks my skin was completely different, it was almost a miracle. I went from being scared to wake up in the morning & figuring out how I was going to tackle my face & the day to waking up with a smile. Kiri I cannot thank you more, you have changed my life for the better. You have given me back more than just good skin, you truly have changed my outlook on life & renewed my self-worth & confidence. From the bottom of my heart, thank you for your creations & for being so willing & available to help when I was at a dead end" Elissa
Over the two years we have had some great magazine coverage, we have received some wonderful testimonials and reviews from our lovely customers, we also visited Japan and one of our distributors. We've won awards for our products and attended many events & exhibited to promote the brand. The is so much happening in 2020 as well. We'll be launching new products soon, attending Naturally Good again and going to New York.
We spent last weekend making a Walnut and Zucchini cake as a healthier AMPERNA® Birthday Cake option. It is super tasty and you can top it with nuts & ricotta icing and, for those that are dairy free, fruit instead.
WALNUT AND ZUCCHINI CAKE
Adapted from the Garden Zucchini Cake recipe in “Earth To Table” by Teresa Cutter
- 3 eggs
- good pinch of salt
- ½ cup pure maple syrup
- 240g wholemeal spelt flour
- 1 cup extra virgin olive oil
- 500g coarsely grated zucchini (moisture squeezed out)
- 2 teaspoons vanilla extract
- 155g chopped walnuts
- Zest of 2 oranges
- 4 teaspoons baking powder
- Whipped ricotta topping, orange slices and finely chopped walnuts to garnish, if desired
- Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 22 cm springform cake tin.
- Combine eggs, maple syrup, vanilla, orange zest and olive oil in a bowl. Mix well.
- Sift flour, salt and baking powder together in a separate bowl. Pour the wet ingredients into the dry ingredients and mix together gently.
- Gently mix in the zucchini and walnuts. Pour into the prepared cake tin and level the surface.
- Bake for 45 minutes, turning the tin 180 deg after 25 minutes.
- Remove the cake to a wire rack for 10 minutes. Then carefully turn the cake out of the tin to cool completely.
- At this stage the cake can be decorated without any topping OR top with whipped ricotta and decorate with the orange slices and chopped walnuts.
For a gluten free cake substitute these ingredients and quantities
- 400g almond meal
- 50g coconut flour
- reduce extra virgin olive oil to 125 ml (1/2 cup)
- add 1 extra egg
Topping (for those able to eat dairy)
- 250g (1 ½ cups) Ricotta (full or low fat)
- ½ cup pure icing sugar
- 1 ½ teaspoons orange zest.
- Sift the icing sugar to remove any lumps, beat ingredients together until light and fluffy.
- Spread over cake (and around the sides if desired). Any leftovers can be spread on toast.
N.B. The undecorated cake can be frozen for 1 month.