Recipe by The Dairy Book of
Home Cookery (www.dairydiary.co.uk)Raspberry &
macadamia cakeCUTS INTO 10 SLICES
125g (4½oz) macadamia nuts
50g (2oz) light brown sugar
110g (4oz) caster sugar
175g (6oz) unsalted butter,
softened
2 free-range eggs
a few drops of almond extract
150g (5oz) self-raising flour, sifted
200g (7oz) raspberries
2 tbsp milk
1 heaped tbsp demerara sugar1 Preheat the oven to 180°C/Gas Mark- Grease and line a 900g (2lb) loaf tin.
2 Whizz the macadamia nuts in a food
processor until finely ground.
3 Beat together the brown sugar,
caster sugar and butter until light and
fluffy. Gradually beat in the eggs and
almond ex tract, then fold in the flour
and nuts. When combined, gently fold
in the raspberries and milk.
4 Pour the mixture into the prepared tin
and bake for 45 minutes (you may need
to cover with foil). Remove from the
oven, scatter with demerara sugar and
return to oven for 5 minutes, or until a
skewer comes out clean. Leave to cool
in the tin before removing and serving.
Hazelnut cake
with plum compote
SERVES 8-12
For the cake
285g (10oz) ground hazelnuts
(you will need to grind them
yourself at home; this gives a
great flavour)
300g (10½oz) caster sugar
8 free-range egg whites
85g (3oz) plain flour
For the compote
250g (9oz) plums, de-stoned and
cut into medium-sized pieces
100g (3½oz) caster sugar
150ml (5fl oz) low fat crème fraiche,
to serve
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Blitz the nuts and sugar together. In a
separate clean bowl, whip the egg
whites into sof t peaks and gently fold in
the nut mix and flour.
3 Pour into a 23cm (9in) cake tin and
bake for 35-40 minutes.
4 Add the plums to a saucepan with the
caster sugar and a splash of water.
Place on a medium heat, bring to the
boil and simmer until softened, about
15 minutes, remove from the heat and
allow to cool.
5 Once the cake is cooked, cool in the
tin, then carefully remove and place on a
plate. Serve with a dollop of plum
compote and a dollop of crème fraiche.Recipe by beautifulcountrybeautifulfruit.comTotal
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ible!CAKE HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 27