This cake is nuts—literally!
Ingredients
- 2 oranges, washed
- 1½ cups sugar
- 6 eggs
- 2½ cups almond or hazelnut meal
- 1 teaspoon baking powder
Topping
- 1/3 cup sugar
- 2 ounces water
- 2 cardamom seeds, optional
- Zest of 2 oranges
- 2 oranges, peeled and finely sliced (reserve juices)
- 2 ounces pistachios
- 2 ounces pecans (can substitute pine nuts or macadamias)
- ½ cup, plus 2 tablespoons Crème Fraiche, to serve
Instructions
- Bring a large pot of water to boil, add oranges and simmer for 2 hours. Remove oranges, allow to cool. Cut oranges into chunks, removing seeds, and place in a blender. Puree, including skin, until smooth. This can be done a day ahead of time if desired.
- Preheat oven to 320°F. Grease a springform 8–9-inch cake tin and line base with baking paper.
- Beat eggs and sugar until pale golden and creamy. Fold ¼ of the egg and sugar mixture into the orange purée. With a spatula, fold in combined almond meal and baking powder gently (do not deflate) to combine. Next, add half of the remaining egg mixture until mostly combined and then fold in the remaining.
- Spoon into prepared tin and bake in center of oven for 1¼ hours or until a skewer inserted in the center comes out clean.
- Allow to cool in pan on a wire rack, then run a knife around the edge before turning out of pan. Cool completely and store in a sealed container for up to a week.
- To make topping, place sugar and water in a small saucepan and stir to dissolve sugar. Allow to come to a simmer, then add cardamom seeds and cook until syrup is golden. Add oranges with any juice and cook for 2-3 minutes.
- Bake nuts in a 350°F oven for 6-7 minutes until golden. Place oranges in a bowl with any syrup and gently stir in the nuts.
- To serve, place a slice of cake on plates, top with caramelized orange nut mixture, orange zest and a spoon of Crème Fraiche.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 14 ounces dark chocolate, chopped
- 14 ounces sweetened condensed milk
- 1 cup Brazil nuts, chopped
Instructions
- Place the chocolate into a microwave safe bowl and melt the chocolate in the microwave in 20-30 second increments until the chocolate is completely melted (around 90 seconds).
- Remove the bowl from the microwave and pour in the condensed milk and chopped Brazil nuts. Stir until combined, noting it will feel quite dense.
- Pour the mixture into a parchment lined brownie pan (8 x 8″) and smooth with the back of a spoon.
- Place it in the fridge for 2-3 hours to set or until the fudge is firm.
- Cut into 36 small pieces and store in an airtight container in the refrigerator.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
- 3 green apples, peeled, cored and chopped
- ½ lemon, juiced
- ½ cup plain flour
- 3½ tablespoons unsalted butter, chilled, cut into cubes
- ⅓ cup brown sugar, or coconut sugar
- ½ cup macadamias, chopped
Instructions
- Preheat oven to 350°F.
- Place 4 (1 cup) ramekin dishes on an ovenproof tray.
- Place the apples in a saucepan and pour over the lemon juice and ¼ cup of water.
- Cook over moderate heat, stirring occasionally until the apples are soft, about 15 minutes.
- Meanwhile place the flour, butter, sugar and macadamias in a bowl and rub with your fingertips until the mixture resembles a coarse crumble.
- Divide the apples between the ramekins.
- Spoon a heap of crumble over the top and bake for 25-30 minutes, or until the crumble is golden.
- Serve warm with ice cream, if desired.
Tip: If you don’t have ramekins, a medium-sized ovenproof dish works just as well.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 cup cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 teaspoons vanilla bean extract
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a brownie tray with parchment paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining chocolate chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 cups of mixed nuts – (e.g., walnuts, pecans, almonds, cashews, hazelnuts and macadamias)
- 7 ounces of chocolate
- 2 tablespoons of nut butter (e.g., almond butter)
- 1 teaspoon extra virgin olive oil
Instructions
- Roughly crush nuts – this can be done by placing them in a high-speed blender or food processor and quickly pulsing (be careful not to make them into a nut butter). Alternatively, place them into a snap lock bag and roll with a rolling pin, or roughly chop with a knife.
- Line a baking tray with oiled parchment paper.
- Spread the crushed nuts evenly over the parchment paper and then set aside.
- Melt your chocolate – this can either be done in a microwave, stirring a few times, or on a stove top using the double boiler method.
- Once melted, quickly pour hot chocolate evenly over nuts to completely cover. Drizzle with nut butter.
- Place in the freezer for a few hours or overnight.
- Remove from freezer, lift out brittle and break into pieces.
Tip: Store in an airtight container for up to 1 month or freeze for up to 3 months.
Description
Walnuts really make the difference with this simple homemade chocolate brownie recipe. Rich and delicious!
Ingredients
- 3/4 cup butter
- 3/4 cup chocolate chips
- 2/3 cup cocoa powder, unsweetened
- 1 1/2 cups sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 4 eggs
- 3/4 cup California walnuts, chopped
Instructions
- Preheat oven to 350°F.
- Butter a 9″x9″ square baking pan.
- In a double boiler over low heat, melt butter and chocolate chips together and remove from heat.
- In a separate bowl, combine dry ingredients.
- When the chocolate/butter mixture has cooled a little whisk in the eggs and vanilla.
- Note: it is important to cool the chocolate/butter mixture or the eggs will cook.
- Add the dry ingredients and whisk to combine.
- Stir in the chopped walnuts.
- Pour batter into prepared baking pan.
- Bake for 40 to 45 minutes or until a knife inserted into center comes out clean.
Bake out of the ordinary with this nut-infused take on the classic apple pie.
Ingredients
Pastry
- 1 cup raw macadamias, almonds, hazelnuts, pine nuts or a mixture, frozen or chilled
- ¾ cup plain flour
- ¼ cup cornstarch
- 3 tablespoons sugar
- 1 egg, beaten, plus one for glaze
- 2-3 tablespoons chilled water
Filling
- 4 large baking apples, cored and sliced into ¼ inch slices
- Juice and zest of ½ lemon
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- Pinch of salt
Crumble
- ¼ cup rolled oats
- ¼ cup flour
- ½ cup chopped pecans, walnuts and/or pistachios
- ¼ cup brown sugar
- 4 tablespoons soft butter
Instructions
- To make pastry, place the nuts, flour, cornstarch and sugar in a blender and process until nuts are finely ground. Add egg and pulse to combine, then add water in a slow drizzle until mix forms a dough.
- Transfer to a floured board and knead gently until smooth. Cover in plastic wrap and allow to sit in refrigerator for at least 30 minutes. (Pastry can be made a few hours ahead of time).
- Place apples and remaining ingredients in a large bowl and mix with hands until apples are thoroughly coated in mixture.
- To make crumble, combine oats, flour, nuts, and sugar in a bowl. Cut butter into small pieces and add to mix. Rub in with fingertips until evenly distributed.
- Preheat oven to 350°F. Lay a sheet of parchment on a baking tray.
- Roll the dough out to a rough oval to fit tray, about ¼-inch thick. Carefully lift onto parchment.
- Lay apples over pastry, leaving 2-3 inches at edge. Fold pastry over apples, creating pleats to enclose the filling. Whisk remaining egg with a teaspoon of water and brush evenly over pastry.
- Scatter crumble mixture over apples then transfer to the oven.
- Bake 45-55 minutes or until golden brown and caramelized.
Description
A colorful and tasty twist to an old favorite.
Ingredients
Cream Filling
- 4 egg yolks
- ½ cup sugar
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- 1 tablespoon Cointreau, plus more to taste (optional)
Assembly
- ½ cup Grand Marnier, Marsala, sweet wine or sherry
- ½ cup orange juice
- 1½ packets (10.5 ounces) Savoiardi Ladyfingers
- 2 cups mixed berries, such as blueberries, raspberries, strawberries or seasonal fruit
- 1 cup nuts of choice (Try a different nut on each layer, such as roasted hazelnuts, sliced almonds, chopped macadamias, and pistachios.)
Instructions
- Line an 8×8 high-sided dish (or 9-inch rectangle) with parchment paper to make it easier to lift out.
- With electric mixer, beat egg yolks with ¼ cup sugar until pale, creamy and doubled in volume. Remove from bowl and scrape down sides.
- Whip ricotta and mascarpone with remaining sugar until soft peaks form. Fold in the Cointreau and egg mixture and whisk until well combined. Don’t overmix or you’ll lose the volume.
- Place the juice and Grand Marnier in a shallow dish. Dip ladyfingers in mixture just enough to moisten. (Be careful not to keep them in too long or they will fall apart.) Lay close together on the bottom of the dish.
- Spoon half the mascarpone mixture over top, followed by a layer of fruit. Scatter half the nuts over top. Repeat layers, end with a scattering of nuts.
- If there is any liquid remaining, drizzle a little over the top. Cover and refrigerate at least 4 hours or overnight.
Description
You won’t go back to store bought nut butter after making your own. It’s easy to do, tastes so much fresher, you can use any nut or even a blend, and, most importantly, you know exactly what’s going in it. All you need is a food processor or high-speed blender. Each nut behaves differently because of texture and oil content, and different processors will take different times, so it’s really a matter of experimentation.
Ingredients
- 1 cup of tree nuts (choose your favorite)
Instructions
- Roast 1 cup of nuts. You can use raw nuts, but the flavors and ability to make butter are greatly enhanced after roasting in a 350°F oven for 8-12 minutes. The denser nuts – almonds, hazelnuts, Brazil nuts and macadamias – take a bit longer than walnuts, pecans and pistachios. Check after 8 minutes; they should be just browning and aromatic. Allow to cool to room temperature. Hazelnuts can be bitter if you keep on the skin, so place the nuts in a dish towel and rub off most of the skin before processing.
- Add nuts to food processor and pulse on and off, first to crumbs, then continue to process until a paste starts to form. Scrape down sides, then continue to process until desired consistency. This may take 10-12 minutes, sometimes up to 20 minutes in less powerful processors. If it’s not looking like a paste is forming, add a few drops of a nut or olive oil to help the process.
- Flavor (or not). You may just like to eat your nut butter pure and natural, or make your own designer butter adding ingredients such as honey, maple syrup, soy, chili, nutmeg, chocolate (think Nutella) truffle oil, or stir in jam or jelly to make a swirl.
Tips
Storage – It’s best to store the nut butter in a sealed jar in the refrigerator where it will keep for up to a month.
Variations
- Almond butter: Spread on warm bruschetta and top with sautéed mushrooms (wonderful with chanterelles if they’re in season) and sage. Finish with a squeeze of lemon and pepper.
- Walnut butter: Spread crackers with walnut butter, then top with brie cheese and a fruit paste such as quince or fig. Then all you need is wine!
- Hazelnut butter: Add to a toasted tomato and cheese sandwich with some fresh basil leaves or arugula and a drizzle of good olive oil to complete the experience.
- Pecan butter: The sweet, rich and toasty notes of pecan butter need little to make it great. Simply spread on grain toast with honey and a sliced banana for a delicious meal.
- Pistachio butter: Spread on pizza crust before topping with vegetables, mortadella and mozzarella.
- Cashew butter: Perfect for Asian-inspired dishes. Whisk cashew butter with soy sauce and lime juice and toss through noodles just before serving.
- Brazil nut butter: Avocado toast spread with Brazil nut butter adds a unique depth and is especially great with a garnish of cherry tomatoes, mint and ricotta.
- Macadamia Butter: Just like real butter, macadamia butter makes the base to a wonderful healthier shortbread, or spread it on hot scones with jam for a decadent treat.
Description
This cake is filled with diced apples, honey, and California walnuts for that extra crunch. It’s topped with a sweet glaze that just takes this easy to make cake over the top.
Ingredients
Cake
- 2 cups plus 1 tablespoon all purpose flour, divided
- ½ cup brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Kosher salt
- 1 cup honey
- ½ cup apple sauce
- ¼ cup vegetable oil
- ¼ cup orange juice
- 3 eggs
- 1 medium apple, peeled, cored and diced small
- 1 cup roughly chopped California walnuts
Glaze
- 1 cup confectioners sugar
- 1 tablespoon water (or milk)
- 1 tablespoon honey
- ¼ cup chopped California walnuts
Instructions
- Preheat oven to 325°F and heavily coat a 10-cup Bundt pan with baking spray.
- Stir together 2 cups flour, brown sugar, baking soda, cinnamon and salt in a medium bowl; whisk lightly to combine.
- Place honey, applesauce, oil and orange juice in a mixer bowl and beat with the whisk attachment to combine. Add eggs one at a time, mixing well after each addition.
- Slowly add flour mixture and beat for 2 minutes to make a smooth batter.
- Toss the chopped apple and walnuts with the remaining tablespoon of flour and pour into batter. Spread batter in prepared pan and bake for 55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then invert onto a parchment coated wire rack to cool completely.
- Prepare glaze just before serving. Whisk together sugar, water or milk and honey in a medium bowl. Stir in chopped nuts and drizzle over cake.