Consuming Passions - Worldwide Events Managers

Mixed Nut Cake

Serves:

Notes

An adaptation of a Lebanese recipe. A perfect dessert, a light, nutty cake is served with a citrus sauce.

Ingredients

• 1/2 cup roughly chopped macadamia nuts
• 1/2 cup roughly chopped pecan nuts
• 1 cup biscuit crumbs
• 100g sugar
• 4 large egg yolks
• 4 large egg whites
• Seeds scraped from pod of vanilla or 1 tsp vanilla essence
• Pinch cream of tartar
• Icing sugar to garnish

Sauce:

• Juice and segments of 1 grapefruit and 1 orange
• 2 tsp citrus peel
• 500 ml orange juice
• 1 Tbsp orange marmalade
• 1 Tbsp sugar
• Cinnamon stick
• 2 tsp almond or kirsch liqueur (optional)

Method

Make sauce first by mixing citrus fruit, juice and peel with cinnamon, marmalade and sugar in a non-reactive pan and cooking until it has reduced to a thick syrup (about 25 minutes). Keep warm.

The cake:

Mix biscuit crumbs and nuts. Beat sugar with egg yolks and vanilla until sugar has dissolved. Whisk egg whites with cream of tartar and vanilla essence until peaks form. Slowly fold egg yolk mixture and nut/biscuit mixture into egg whites. Pour into high sided cake or bread tin lined with non-stick baking paper (or use non-stick baking tin). Bake at 180C for 30 to 40 minutes. When it’s time to serve, stir liqueur through sauce (if using) . Cut cake into segments, serve with sauce. Sprinkle with icing sugar.