Monday, November 07, 2005
Mandarin Cake
from George, via Kris
3 mandarins
250gm (1 cup) caster sugar
6 eggs
230gm (2 cups) ground almonds
Bring mandarins to the boil in a saucepan and simmer them for 2 hours - keep them covered with water at all times. Drain them and then let them cool. Then split them open, remove any seeds and then puree them - skins and flesh in a food processor.
Preheat oven to 160oC
Whisk sugar and eggs until combined, add almonds and mandarin puree and stir thoroughly.
Pour mixture into well greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 min, or until the cake is set in the middle and springs back when touched and comes away from the edge of the tin. (I usually line the base of the tin with baking paper)
Remove from oven and allow to cool in the tin.
Can add 2 tablespoons of poppyseeds to the mix for a change.
3 mandarins
250gm (1 cup) caster sugar
6 eggs
230gm (2 cups) ground almonds
Bring mandarins to the boil in a saucepan and simmer them for 2 hours - keep them covered with water at all times. Drain them and then let them cool. Then split them open, remove any seeds and then puree them - skins and flesh in a food processor.
Preheat oven to 160oC
Whisk sugar and eggs until combined, add almonds and mandarin puree and stir thoroughly.
Pour mixture into well greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 min, or until the cake is set in the middle and springs back when touched and comes away from the edge of the tin. (I usually line the base of the tin with baking paper)
Remove from oven and allow to cool in the tin.
Can add 2 tablespoons of poppyseeds to the mix for a change.
Torte Caprese
provided by George, via Kris
200g unsalted butter
200g dark chocolate Lindt 70% is good for this
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Preheat oven to 170oC
Grease and line 24cm cake pan
Melt butter and set aside to cool
Chop chocolate - not too finely as some texture is nice
Beat egg yolks, sugar and vanilla until pale and thick
Fold in chocolate, almond and butter
Beat egg whites until soft peaks form and gently fold into the other ingredients. Gently spoon into cake tin, level the surface and bake for 50-60 minutes.
Set aside to cool in the tin, turn out and dust with icing sugar and cocoa powder. Serve with a scoop of ice cream.
200g unsalted butter
200g dark chocolate Lindt 70% is good for this
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Preheat oven to 170oC
Grease and line 24cm cake pan
Melt butter and set aside to cool
Chop chocolate - not too finely as some texture is nice
Beat egg yolks, sugar and vanilla until pale and thick
Fold in chocolate, almond and butter
Beat egg whites until soft peaks form and gently fold into the other ingredients. Gently spoon into cake tin, level the surface and bake for 50-60 minutes.
Set aside to cool in the tin, turn out and dust with icing sugar and cocoa powder. Serve with a scoop of ice cream.
