Orange & Olive Oil Almond Cakes (Gluten Free)

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.

Lemon Friands

1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
2. Combine icing sugar, almond meal and flour in a large mixing bowl.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Crispy Chocolate Slice

1. Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
2. Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.

Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

1. Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
2. Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
3. Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream:  Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour.  Pour the butter and milk solids into a heatproof bowl and refrigerate until hard.  Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy.  Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

White Christmas Tree Bites

1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.