November 7, 2017 / Lyn Jones / 0 Comments
Deliciously moist and moreish. Make sure you start this ahead of time as it takes 2+ hours to make.
Serves 10
3 mandarins
6 eggs
1 x 200g cup castor sugar
2 packed cups (340g) almond meal
1. Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour. Cool completely, then remove seeds and puree. Preheat oven to 160 degrees C.
2.In a large bowl, beat the eggs & sugar together for 5 mins. Fold the puree and almond meal into this. When combined, pour into a 22cm paper-lined cake tin and bake for 60-70 mins. pr until skewer is clean.
3.Dust with icing sugar and decorate with mandarin segments to serve.
NOTES: I used egg whites and added rye flakes. Don’t use equivalent whites as whole eggs – much too ‘eggish’ and heavy.
November 7, 2017 / Lyn Jones / 0 Comments
serves 4
1 cup sugar or alternative
3 cups water
1 cinnamon stick
2 tsp vanilla essence
2 cardamon pods
4 peeled red apples, with stems left on
1/2 sheet frozen shortcrust pastry, thawed
1 x 200g tub low-fat vanilla yoghurt
mint leaves to decorate
1. Stir sugar into small pan of water until it dissolves. Place over heat, add cinn, vanilla & pods.
Bring to boil, add apples: cover & simmer about 15 mins til almost tender. Remove from heat and cool in syrup.
2. Drain apples, reserve syrup in pan. Pat apples dry.
3. Cut pastry into 1cm wide strips. Press 6 strips, evenly spaced, over each apple, working from the stem to base, then trim pastry. Place apples on a lightly greased oven tray and cook in mod oven 180 degrees C for 30 mins until lightly browned and crisp.
4. Bring syrup to boil: simmer uncovered for 10 mins until slightly thickened. Strain into a jug.
5. Serve warm apples drizzled with syrup and