MAKESABOUT 60 THIN
BISCOTTI
PREPARATION: 30 MIN
COOLING: 30 MIN
BAKING:25-30MIN5 eggs,separated
250ml(1c)sugar
10ml(2t)vanillaessence
750ml(3c)cakeflourplus
extraforsprinkling
2,5ml(½t)salt
gratedzestof1 large
orange
100gmacadamianutsor
almonds
100gdarkchocolate,
roughlychoppedPreheattheovento180°C.
Linea largebakingsheet
withbakingpaperand
greasewithnonstick
spray.Keepextrabaking
sheetshandy.
1 Ina largemixingbowl
beattheeggyolksand
sugaruntillightand
creamy.Mixinthe
vanillaessence.
2 Addthe750mlcake
flour,salt,orangezest,
nutsandchocolateandmixwell.
3 Ina separatebowl,
whisktheeggwhites
untilstiffpeaksform,
thenfoldintothedough.
4 Transferthedoughtoa
generouslyflouredhard
surface.Divideinto
threeequalpartsand
shapeeachintoa rough
ovalloaf.
5 Transfertheloavesto
thepreparedbaking
sheet.(Sprinkleflouron
yourhandsifnecessary
asthedoughcanbe
sticky.)
6 Bakefor15-20minutes
oruntildone.Remove
fromtheovenand
transfertoa wirerack.
Leavetocoolcom-
pletely.
7 Thinlyslicetheloaves
andarrangetheslices
ina singlelayeronthe
bakingsheets.
8 Bakeforanother 10
minutesuntillight
brownandcrispy.Leave
tocoolcompletelyand
storethebiscottiinan
airtightcontainer.CHOCOLATE-ORANGEBISCOTTI
MAKES8-10CAKES
PREPARATION: 20 MIN
BAKING:25-30MIN
CAKES
250gbutter,cubedand
atroomtemperature
125ml(½c)sugar
4 eggs
gratedzestof1 lemon
gratedzestof1 orange
250ml(1c)cakeflour
250ml(1c)mealiemeal
orpolenta
10ml(2t)bakingpowder
2,5ml(½t)salt
2 bloodoranges
(caracaranaveloranges),
thinlysliced
SYRUP
125ml(½c)sugar
60ml(¼c)lemonjuice
60ml(¼c)orangejuice
TOSERVE
whippedcream,icecreamor
double-creamyoghurt
MEALIE MEAL ORANGESYRUPCAKES
temperatureto160°C
andbakeforanother
10-15minutesoruntil
a skewerinsertedinto
themiddlecomesout
clean.
5 Letthecakescoolfor
5 minutes,thentransfer
toa plate.
6 Syrup While the cakes
are in the oven, heat all
the syrup ingredients in
a saucepan over low
heat. Stir continuously
until the sugar has dis-
solved. Then simmer
withoutstirringfor
5 minutes.
7 To serve As soon as the
cakes come out of the
oven, pour the syrup
over. Serve hot or at
room temperature with
whipped cream, ice
cream or double-cream
yoghurt.Chocolate and orange are a winning combo. En-
joy this biscotti with a cup of your favourite brew.Preheat the oven to 180°C.
Grease 8-10 hollows of a
large muffin tin or 8-10
ramekinswithnonstick
sprayorbutter.
1 Cakes In a large mixing
bowl, beat the butter
cubes and sugar with
anelectricbeateruntil
lightandcreamy.
2 Add the eggs one by
one, beating well after
each addition. Add the
lemonandorangezest,
cakeflour,mealiemeal
orpolenta,baking
powder and salt. Beat
untiltheingredients
arejustcombined.
3 Put an orange slice in
the bottom of each muf-
fin hollow or ramekin,
andfilltwothirdsofthe
waywithcakebatter.
4 Bake for 15 minutes.
Turn down the oven28 | 8 AUGUST 2019 you.co.za