Burnt Honey and Macadamia Semifreddo
Preparation Minutes
Cook 25 Minutes
Serves 6-8
Method
- Line a 2L freezer-safe container with baking paper.
- In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl. Bring a saucepan of water to a simmer, place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
- Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
- Serve generous scoops in waffle cones.
Ingredients
3 eggs plus 2 yolks, extra
1 tsp vanilla bean paste
220g caster sugar
Pinch of sea salt
80g honey
80g unsalted butter
275g SUNBEAM Gourmet Mix, roughly chopped
150g SUNBEAM Macadamia Halves, roughly chopped
500ml thickened cream
Waffle cones, to serve
Recipe Collection
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat. Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine. Increase heat to high and continue to stir until the sugar dissolves. Reduce heat to medium then cook for a further 4 mins without stirring. Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ºC (130ºC fan). Grease and line a 23cm square baking tin.
Add eggs to the cooled mixture and stir. Add flour and spices and stir well to combine. Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Check your cake every hour to ensure it is not browning too quickly on top. If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove. To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.
Christmas Slice
Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with baking paper.
- Combine all ingredients in a bowl and stir until well combined.
- Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
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.
Christmas Fruit Cake
Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin.
Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.
Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.
Set aside to cool.
Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated.
Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.
Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly.
Bake for 2 hours or until an inserted skewer comes out clean.
Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely.
**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
Panforte
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Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
