Fruit Cake Trifle
Preparation 25 Minutes
Cook 40 Minutes
Serves 10
Method
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake tin. Place mixed fruit and juice in a saucepan and gently heat through. Set aside to cool.
- Combine butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add flour, almond meal, cinnamon and baking powder. Continue mixing until batter is smooth. Stir in fruit mixture until well combined. Pour into prepared tin and smooth the surface. Sprinkle with slivered almonds and bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool completely.
- For assembly, whip the cream and sugar to firm peaks. Set aside ¼ of the cream for decoration. Stir the custard into remaining cream until well combined. Slice cake horizontally into 3 even discs. You may need to trim the edges slightly to fit your serving bowl.
- Press one round of cake into the base of a 20cm serving bowl. Sprinkle with 1 tablespoon of the brandy. Press half of the strawberries around the edge of the bowl and cover with half of the custard mixture. Place a second round of cake on top of custard and sprinkle with another tablespoon of brandy. Repeat process with strawberries and remaining custard. Finish with final round of cake and remaining brandy. Cover and allow to sit for at least 4 hours or overnight. For serving, top with the cream that was set aside and decorate with additional strawberries and cherries.
Ingredients
1½ cups SUNBEAM Mixed Fruit
⅓ cup orange juice
185g butter, diced and softened
1 cup firmly packed brown sugar
3 extra large eggs
1¼ cups self-raising flour
½ cup SUNBEAM Almond Meal
1 tsp cinnamon
½ tsp baking powder
2 tbsp SUNBEAM Slivered Almonds
600ml thickened cream
2 tbsp caster sugar
2 tbsp caster sugar
¼ cup brandy
2 punnets strawberries, washed and halved
Cherries and additional strawberries, for serving
Recipe Collection
Fruit & Nut Log Salami
In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.
Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.
Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.
Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.
To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.
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.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Walnut & Sultana Monkey Bread
Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.
Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.
Punch down the dough: Punch down the dough to release the air.
Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.
Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.
Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.
Bake:
Bake until the top is lightly browned, about 40 minutes.
Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.
Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts
Carrot, Walnut & Raisin Cake
Preheat oven to 180℃.
Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.
In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).
Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)
To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.
Candied Walnut & Beetroot Salad
- In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
- Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
- Remove skin of orange and slice into segments, crumble goats cheese.
- Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.
