Dessert Archives - Page 2 of 11

Flourless Orange Cake with Caramelized Orange Nut Topping

This cake is nuts—literally!

Topping

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)

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

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)

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.