Nuts give texture to cakes and also make excellent toppings in place of sweet icing. Almonds and hazelnuts are best with the skins removed.
To blanch almonds and remove the skins, place the nuts in a bowl and cover with boiling water.
Stand for two to three minutes, until the skins wrinkle. Drain and cover with cold water. The skins will slip off easily. Dry before using.
RECIPES
LIGHT TROPICAL FRUIT & NUT CAKE
This light and colourful cake can be cut within a few days. Because it is not rich it has a shorter shelf life.
1/2 cup each: dried mango slices, dried pineapple pieces, crystallised strawberries, dried pawpaw, red glace cherries, green glace cherries, limoncello
200g butter, softened
3/4 cup caster sugar
1 tsp vanilla essence
2 large eggs, well beaten
1 1/2 cups plain flour
1/2 tsp baking powder
Topping: cup each: pistachio nuts, blanched almonds, hazelnuts (skins removed)
1 tbsp each: powdered gelatine, sugar
2 tbsp water
Preheat the oven to 160C. Lightly grease and line a 20cm round cake pan with baking paper.
Slice mango into strips and combine with the other fruit and limoncello in a bowl.
Beat the butter and caster sugar in a large bowl with an electric beater, until smooth and light. Slowly beat in eggs until well mixed. Add fruit mix, sifted flour and baking powder. Mix until combined.
Spoon into the pan. Top with the nuts, pressing in lightly.
Bake for 1 1/2 to 2 hours or until a skewer inserted to the centre comes out clean. If necessary, put foil over the top to prevent burning. Turn the cooked cake upside down on to a board and leave to cool.
To glaze, turn the cake nut-side up. Combine gelatine, sugar and water and microwave a few seconds until dissolved. Brush over the nuts. Leave to set. Wrap loosely in foil and store in an airtight container in a cool place.
GLUTEN-FREE BERRY ZEST FESTIVE CAKE
Berry zest is a tangy mixture of berries from the Alison's Pantry range. If unavailable, use good quality mixed dried fruit.
250g butter, softened
1 tbsp grated orange rind
1 cup firmly packed dark cane sugar
1 cup ground almonds
2 tbsp treacle or golden syrup
4 large eggs, well beaten
4 1/2 cups (700g) Berry Zest or mixed dried fruit
1/2 cup (100g) brazil nuts, coarsely chopped
1 1/4 cups gluten-free flour
2 tsp ground mixed spice
Preheat the oven to 150C. Line the base and sides of a heavy, deep 21cm round cake pan with baking paper.
Beat the butter, orange rind and sugar with an electric mixer in a large bowl until well combined. Add ground almonds and golden syrup. Mix well then slowly beat in eggs until combined. Scrape down the bowl as you work.
Stir in the Berry Zest mix, brazil nuts, flour and spice. Spread the mixture into the cake pan. Smooth the top with a wet hand.
Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover with foil and cool in the pan. This cake can be stored in the refrigerator for two months.
MINI MICROWAVE FESTIVE CAKES
Cook in microwave-safe large muffin pans, cups, or one-cup plastic containers. Makes 8.
70g each: blanched almonds, hazelnuts (skins removed), coarsely chopped
1 cup each: dried apricots, pitted prunes, coarsely chopped
3/4 cup glace pineapple chunks
375g premium dried fruit mix
1/2 cup high-grade flour
1/2 tsp each: baking powder, ground mixed spice
100g butter
1/4 cup brown sugar, firmly packed
2 eggs, well beaten
1 tbsp brandy
1 tsp vanilla essence
Topping: extra cherries, hazelnuts, blanched almonds
Lightly grease muffin pan or cups. The bases can be lined with baking paper.
Put the almonds, hazelnuts, apricots, prunes, pineapple and dried fruit mix in a bowl. Sift the flour, baking powder and mixed spice over the fruit and nuts. Combine well.
Cream the butter and sugar, until light. Gradually beat in the eggs. Add the flavourings and flour/fruit mixture. Mix well.
Spoon into the muffin cups and press extra cherries and nuts on top.
Place the cakes around the outside edge of the turntable and cook on low (30 per cent) power for 12 to 18 minutes or until a skewer inserted in the centre comes out clean. Can be glazed with honey.
RICH SQUARE FRUIT CAKE
High-grade flour helps prevent the fruit from sinking. Keeps for several months wrapped in foil in a cool place.
1.9kg mixed dried fruit, glace cherries and mixed peel
3/4 cup brandy or sherry
finely grated rind and juice 1 lemon, 1 orange
100g blanched almonds, coarsely chopped
500g (4 cups) high-grade flour
4 tsp mixed spice
500g each: butter (softened), soft brown sugar
8 eggs, well beaten
1/2 cup marmalade or tangy apricot jam
Combine dried fruit in a bowl. Drizzle liquor over fruit and stand overnight.
Add citrus rind and juice and almonds. Mix well.
Lightly grease a deep, 26cm square cake pan. Line the base and sides with 2 layers of baking paper. Preheat oven to 160C.
Sift the flour and mixed spice into a bowl. Using an electric mixer, cream the butter and brown sugar until light. Stir in 2 tablespoons of the flour. Add a little beaten egg and mix until well combined. Continue, adding 2 tablespoons of flour and a little egg at a time.
Spoon into the prepared cake pan. Press down lightly and smooth the top with a wet hand. The top may be garnished with blanched almonds.
Bake for about 3 hours, until a skewer inserted in the centre comes out clean. Cool in the pan. Brush with whisky, brandy or sherry before storing in an airtight container for at least 4 weeks before cutting.
To remove the skins from hazelnuts, roast the nuts at 180C for about 10 minutes or until lightly coloured, then place in a large sieve and shake. This should remove most of the skins. Rub the rest off with a clean tea towel.
Dried fruits are chock-full of fibre and a wide variety of essential nutrients including vitamins A and B6, and magnesium.
However, because the fruits have had moisture extracted, the sugar level is relatively high.
People who suffer from diabetes should eat dried fruits in moderation.
