Saturday, December 27, 2008

Nut ring with currants. (Sand cake)

200g blanched almonds
100g currants
100g macadamia nuts
250g butter
4 heaped tbsp honey
8 eggs
350g wholemeal organic spelt flour
1 tbsp pear schnapps
butter paper

Preheat the oven to 190°C.
Grind 150g almonds with a hand mill. Wash and dry currants and roll them in a little flour to keep them separate. Chop the remaining almonds and the macadamias.
Separate the eggs. Beat the whites stiff. Add 1 tbsp honey and beat again until very stiff. Set aside.
Beat the butter smooth. Add the remaining honey and beat together. Add egg yolks one at a time and beat well each time. Beat until smooth.
Add a little flour to the egg yolk mixture and mix it in. Add alternately flour and almond meal beating each time. When the mixture becomes too thick, add some of the beaten egg white alternately with the flour and almond meal.
Lightly mix under the egg white foam and the remaining flour and almond meal. Lift under the chopped nuts and the currants. Lightly mix under the schnapps.
Butter a 28cm baking ring form and powder the surface with a little flour.
Add the mixture evenly and press down lightly. Flatten the surface.
Bake in the oven on the second shelf from the bottom for 40 minutes. Then cover the cake with a piece of greaseproof paper and turn off the oven. Leave the cake in the closed hot oven for a further 20 minutes.
Remove from the form and cool.

An alternative to schnapps is rum, e.g. Bundaberg rum.
Image 2: Part of Vallotton, Felix, via Zeno

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