Christmas temptations...
Few recipies you can try to make your Christmas night delicious.
Few recipies you can try to make your Christmas night delicious.
Almond Butter Cake
Ingredients:
1/2 cup flour
1 tsp baking powder
1/2 cup ground almonds
10 oz almond paste
unsalted butter
3/4 cup sugar
5 large eggs
2 tbsp brandy
Preparation:Pre-heat oven to 350° F. Line the bottom of a 10-inch cake pan or spring form pan with parchment paper. (For individual cakes, the batter may be baked in 12 individual cake rings lined with parchment paper, or in deep muffin tins that have been buttered and floured.)
Sift together the flour and baking powder. Stir the ground almonds and set aside. Place the almond paste and butter in the bowl of an electric mixer and, beginning on low speed, beat until blended.
Increase the speed to medium and continue beating until the butter and almond paste are smooth and no lumps remain. As you beat, gradually add sugar.
Add eggs one at a time, then the brandy. Beat until the mixture has lightened in colour and is very fluffy.
On low speed, add the flour mixture and mix it.
Remove the bowl from the mixer and fold the batter until smooth. Turn the batter into the pan and smoothen the surface.
Bake in the centre of the oven for 45-50 minutes or until the top of the cake is golden and the edges of the cake just begin to pull away from the sides of the pan.
Place on a wire rack to cool before taking it out of the pan. Wrap in plastic wrap and leave at room temperature overnight or for up to two days. Just before
serving, sift icing sugar over the cake and pipe or drizzle thin lines of melted chocolate over top.
Serve with poached pears, lightly sweetened whipped cream and chocolate sauce.
Christmas Plum Pudding
Ingredients:
2 eggs
60 gm castor sugar
2 chocolate sponge
25 gm refined flour
60 gm rum soaked fruit
75g m green apple
100 gm white butter
25 ml fresh cream
2 gm baking powder
Caramel colour as required
100 gm chocolate
Sponge
For the Sponge recipe:
3 eggs
70 gm grain sugar
10 ml warm water
1 ml vanilla essence
10 ml refined oil
70 gm refined flour
14 gm coco powder
Method:
Whisk eggs and sugar untilit gets fluffy.
Soak the dry fruit with rum and combine all the dry ingredients together, including the grated apple.
Fold gently with sponge mixture, then add a little caramel for colour.
Pour the mixture into the baking tin and cover with silver foil.
Steam bake at 160°C for 20-25 minutes.
Sponge Recipe:
Whisk eggs and sugar together until fluffy, but don’t overbeat it.
Mix water and oil together and combine into the egg mixture.
Combine flour and cocoa powder together and sieve.
Fold flour and egg mixture together, gently bake it at 180°C for 10-12 minutes.
Recipe by The Park