Christmas Cake Friands (GF)
Preparation 10 Minutes
Cook 25 Minutes
Serves 12
Method
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
- Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
- Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
- In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
- Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
- For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.
Ingredients
½ cup SUNBEAM Gourmet Selection Mixed Fruit
2 tbsp brandy
1½ cups pure icing sugar
1 cup almond meal
½ cup gluten free flour
5 egg whites from extra large eggs
160g butter, melted
Icing
1 cup pure icing sugar
2 tbsp water
Lemon rind and raspberries, for decoration
Recipe Collection
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Classic Christmas Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
- Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
- Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
- Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
- Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
- Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Chocolate & Hazelnut Meringue
- Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
- Set aside half of the hazelnuts and finely chop remaining half.
- Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
- Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
- For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
- For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.
Hummingbird Christmas Cake
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Chutney for Glazed Ham
Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.
Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.
The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.
Leave to cool, then pour into sterilised jars
Mini Bombe Alaskas
Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*
Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt). Add fruit, nuts and sherry and use a spatula to mix well.
Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
Slice the madeira cake horizontally into three big slices, about 2cm thick. Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices.
To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
One at a time, carefully remove an icecream from the mould and place on top of a cake round. Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden. Serve and repeat with remaining prepared icecreams.
