Post by braided-rug on Mar 30, 2007 16:34:53 GMT 10
Easter Spice cake
Serves 6
Degree of difficulty: Medium
You need:
100g hazelnuts
½ teaspoon ground cinnamon
50g self raising flour, sifted
3 tablespoons honey
½ cup icing sugar
100g almonds
½ teaspoon ground allspice
½ teaspoon ground nutmeg
250g mixed peel
50g caster sugar
Method:
1. Preheat the oven to 150C
2. Mix together thoroughly the nuts, allspice, cinnamon, nutmeg, flour and mixed peel.
3. Place honey and caster sugar in heavy based saucepan. Heat gently, stirring occasionally to make toffee.
4. Add the nut mixture to pan and stir well.
5. Transfer the mixture onto a greased and floured 20cm flan tin.
6. Bake for 30 minutes. Cool slightly before removing from tin, then dredge with icing sugar.
7. Cool completely before cutting into slices.
From: www.abc.net.au/southeastnsw/stories/s1088721.htm
Serves 6
Degree of difficulty: Medium
You need:
100g hazelnuts
½ teaspoon ground cinnamon
50g self raising flour, sifted
3 tablespoons honey
½ cup icing sugar
100g almonds
½ teaspoon ground allspice
½ teaspoon ground nutmeg
250g mixed peel
50g caster sugar
Method:
1. Preheat the oven to 150C
2. Mix together thoroughly the nuts, allspice, cinnamon, nutmeg, flour and mixed peel.
3. Place honey and caster sugar in heavy based saucepan. Heat gently, stirring occasionally to make toffee.
4. Add the nut mixture to pan and stir well.
5. Transfer the mixture onto a greased and floured 20cm flan tin.
6. Bake for 30 minutes. Cool slightly before removing from tin, then dredge with icing sugar.
7. Cool completely before cutting into slices.
From: www.abc.net.au/southeastnsw/stories/s1088721.htm