The day I had been looking forward to, had finally arrived. A picturesque drive from Uki to Burringbar through the stunning Northern New South Wales hinterland and we arrive at our destination. As you walk through the door of the historic hall delicious aromas waft to greet you. Clive and Belinda Jeffery give you the warmest welcome and we introduce ourselves amongst the small group gathered. For the next 5 hours we will learn, cook, chat and more importantly eat the most delicious food.
Click here to see Classes - Morning tea included
Belinda's Fourless Almond and Coconut cake
Ingredients
180g almond meal
60 g desiccated coconut
1/4 teaspoon salt
250g caster sugar
4 x 60g organic/free range eggs
1/4 teaspoon almond essence
1 1/4 teaspoon vanilla extract
200g melted unsalted butter, cooled
2 tablespoons of flaked almonds or coconut shards to decorate
Icing sugar to dust on top
Method
Preheat oven to 180 degrees Celsius. Grease with butter a loose bottom tart tin about 23-24 cm. Line tin with buttered baking paper and dust with flour.
In a medium size bowl combine, almond meal, coconut, salt and sugar, whisk with a balloon whisk for 1-2 minutes.
In another bowl, whisk the eggs, vanilla and almond essence until thoroughly combined. Add the cooled melted butter and mix. Add this butter mixture to the almond mixture.
Stir to combine, scrape into the prepared tart tin.
Spread it out evenly and tip with flaked almonds.
Bake for approximately 40 minutes or until the top of the cake springs back when gently pressed.
Cool the cake in the tin on a wire rack.
Remove baking paper and dust with icing sugar.
Superb !
Mamma Marmalade
Note: These freeze well, slice and wrap separately.
PS Colleen is very very happy Mamma Marmalade had this wonderful experience ! Luckily I am not jealous! ... much !
No comments:
Post a Comment