Pete Said No: This Cake Is Too Good!
It’s simply too good to share: Pete Said NO Pinot Noir
We get it—when guests come over, sometimes you hesitate to pop open that last bottle of your favourite wine. And if that wine happens to be our Pete Said No Pinot Noir, we totally understand the dilemma.
The story behind the name is just as special as the wine itself. When our winemaker, the legendary Peter Douglas, tasted three standout barrels of Pinot Noir, he took one sip and declared they were simply too good to put into our Razortooth Pinot Noir.
The result? A new premium Pinot Noir was born, showcasing Pete’s knack for picking the very best barrels and crafting an exceptional wine.
Pete Said No, But Everyone Else Said Yes!
It turns out (spoiler alert) – Pete knew what he was doingThe response was fantastic as soon as we released this premium Pinot Noiric. From rave reviews filling our inbox to our Cellar Door selling out faster than we could restock, it’s safe to say the crowd didn’t just say yes—they said hell yes!
Customers like Dion raved, “I don’t know what Pete was thinking, but it’s a big yes from me!” Jo chimed in with, “An excellent drop, perfect with pizza!” And Carmel summed it up nicely with, “Love Pete Said No—good call, Pete.”
Pete said no pinot noir: a charming rebel
Pour yourself a glass of Pete Said No Pinot Noir, and you’ll see why it stands out. This isn’t just another Pinot Noir, this is the rebel of the Limestone Coast. When we were told Pinot Noir couldn’t be done here, we shrugged, smiled, and went ahead and did it anyway – because that’s how we roll. And boy, are we glad we did.
From the first swirl, the wine greets you with vibrant aromas of ripe cherries and a whisper of spicy oak. Take a sip, and you’re met with a blend of red berries, think cranberry and raspberry that is all wrapped up in a silky smooth texture that dances across your palate and finishes with perfect balance. Are you drooling yet?
Whether you’re enjoying it on a sunny afternoon or cosying up on a cool evening, Pete Said No is a versatile wine that’s as delightful as it is intriguing. Why not say yes to Pete Said No and let this wine be your next go-to for any occasion? It also makes the perfect gift given its stylish label.
AN unusual but delightful match
So if you’re looking for a dessert that will knock the socks off folks at your next gathering, we’ve got just the thing. Our Banana Choc Chip Cake with Salted Butterscotch Sauce and Pinot Noir Roasted Raspberries is the perfect indulgence to pair with Pete Said No.
Whether you’re bringing it in for a work smoko (cue “employee of the month” status) or making it for a birthday bash, this moist, fluffy cake will leave people talking for months. But honestly, who needs an excuse to eat cake?
Why this pairing just works!
You might be wondering, why pair Pinot Noir with cake? It’s all about balance.
The richness of the dark fruits and the subtle spices in Pete Said No complement the sweet and buttery flavours of the cake, while the roasted raspberries add an extra layer of indulgence.
GET BAKING
Have we convinced you to try it yet? You can find the full recipe for our Banana Choc Chip Cake with Salted Butterscotch and Pinot Noir Roasted Raspberries here.
Trust us, it’s one you’ll be making over and over again. And hey, even though you’re technically sharing your favourite wine in the recipe, there’s still plenty left for you to enjoy with a glass (or two!).
Tell us what you think!
Give this recipe a whirl and then tell us what you think. Snap a pic, tag us on social media, or shoot us an email.
We’re always excited to hear how our wines are part of your food and drink adventures, and we’re especially curious about what you think of those Pinot-roasted raspberries. Were they the perfect addition to this dessert? Let us know!
Banana Chocolate Chip Cake with Salted Butterscotch + Pete Said No Pinot Noir Roasted Raspberries
Ingredients
Cake
- 3 bananas large and very ripe
- 3 eggs
- 3/4 cup caster sugar
- 3/4 cup canola oil
- 1 tsp vanilla extract
- 1 3/4 cup self-raising flour
- 3/4 tsp baking soda (sieved to remove bumps)
- 1/2 tsp salt
- 100 grams dark chocolate roughly chopped
Butterscotch Icing
- 3/4 cup soft brown sugar
- 65 grams butter
- 1/2 cup cream
- 2 tbsp honey
- 250 grams cream cheese
- 1/2 cup icing sugar
Raspberries
- 1 1/2 cup raspberries frozen or fresh
- 2 tbsp caster sugar
- 3 tbsp Pete Said No Pinot Noir
Instructions
Make the banana cake
- Peel the bananas and mash them well in a large bowl until no chunks remain.
- Add the eggs, caster sugar, oil, and vanilla extract. Whisk until well combined
- Gently whisk in the self-raising flour, baking soda, and salt until just combined.
- Fold through the finely chopped dark chocolate.
- Spoon the cake batter into the prepared tins and bake on the lower middle oven rack for 35-40 minutes. The cakes should be golden, risen, and a skewer should come out mostly clean. Let the cakes cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely.
Make the Butterscotch
- In a medium pot, add the brown sugar, butter, cream, honey, and a pinch of flaky salt. Cook on high heat for about 2 minutes, stirring until the butter melts.
- Reduce the heat to medium-low and simmer for 3-4 minutes until the mixture is glossy and slightly thickened. Transfer to a heatproof bowl and let it cool to room temperature.
Roast the Raspberries
- Line a small baking dish and spread out the raspberries.
- Sprinkle over the caster sugar and drizzle with Pete Said No Pinot Noir.
- Increase the oven temperature to 200°C and roast the raspberries for 15-20 minutes until the liquid reduces slightly. Set aside to cool.
Make the Icing
- Once the butterscotch has cooled completely, add half of it to a large bowl with the cream cheese. Beat on high speed for about 2 minutes until fluffy and combined.
- Add the icing sugar and beat for another minute. Chill in the fridge for about 20 minutes before using.
Assemble the Cake
- Place one of the cakes on a serving plate or cake stand. Spread half of the icing evenly over the top, drizzle with half of the remaining butterscotch, and arrange half of the roasted raspberries.
- Carefully place the second cake on top and repeat with the remaining icing, butterscotch, and raspberries.
- Top your masterpiece with extra chopped chocolate if you fancy, and get ready to dive into a slice of heaven!
