Level of Difficulty:
1/5
Almond Cake
Ingredients
- 30g plain flour
- 85g almond meal
- 100g butter
- 150g icing sugar
- 3 x egg whites
- salt
- 1 tsp cardamom powder
Method
- Cook butter in a saucepan until golden brown. Set aside to cool.
- Mix salt, flour, sugar, cardamom and almond meal in a bowl.
- In a mix master whisk egg whites until fluffy. Add cooled brown butter then fold in dry ingredients and set batter aside for 1 hour in fridge.
- Pour batter into a baking tray lined with greaseproof paper and bake in oven at 200°C for 20mins.
- Cool in fridge and portion into fingers and dust with icing sugar.
Brûlées
Ingredients
- 200g Australian Prunes, softened
- 90mls whisky
- 2 tbsp cornstarch
- pinch of salt
- 600mls cream
- 8 large egg yolks
- 75g sugar
- 2 vanilla beans
- 240ml milk
Method
- Blend prunes and whisky in food processor until smooth and divide between 6 ramekins making a nice flat even layer.
- In a large bowl mix cornflour and egg yolk together.
- Warm milk, vanilla and sugar in a medium saucepan. Bring to a simmer. Pour into egg yolk mixture using a whisk to mix together.
- Add cream into the mixture. Continue to whisk to ensure no lumps are formed.
- Pour mixture back into saucepan and warm whilst whisking. Bring to a slow boil. Cook mixture for 1 1/2 mins until thick and pull off heat.
- Strain mixture and pour into prune filled moulds and set in fridge uncovered for at least 4 hours.
- Evenly sprinkle sugar over brûlées and torch with blowtorch or under griddle in oven until sugar is dark brown. Serve immediately with fresh figs, and almond cake on side.
