Cherry, almond and vanilla bean loaf cakes
Cherry, almond and vanilla bean loaf cakes
MAKES 8 PREP AND COOK TIME 40 MINUTES (+ COOLING TIME)
5 INGREDIENTS
1 vanilla bean
3¼ cups (520g) natural almonds 5 eggs
415g can black cherries in syrup 200ml crème fraîche
PANTRY STAPLES
¾ cup (165g) caster sugar, plus 2 teaspoons extra
80g butter
1 Preheat oven to 180°C (160°C fan-forced). Grease an 8-hole (¾ cup/180ml) mini loaf pan; line base and sides of holes with baking paper.
2 Coarsely chop vanilla bean. Process 3 cups (480g) of the almonds, chopped vanilla bean and sugar until finely ground (mixture should resemble almond meal).
3 Melt butter in a small saucepan or in a small heatproof bowl in the microwave. Whisk eggs and melted butter in a large bowl. Add ground almond mixture; stir to combine. Spoon mixture into pan holes.
4 Drain cherries; reserve syrup. Coarsely chop remaining almonds. Top cakes with cherries and chopped almonds; sprinkle with extra sugar.
5 Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool completely.
6 Meanwhile, place reserved cherry syrup in a small saucepan over medium heat; bring to the boil. Cook for 6 minutes or until syrup has thickened. Cool.
7 Serve cakes warm with crème fraîche, drizzled with cherry syrup. Suitable to freeze. Not suitable to microwave.
Black pepper panna cotta with strawberry basil granita
SERVES PREP AND COOK TIME 6 45 MINUTES (+ REFRIGERATION AND FREEZING TIME)
5 INGREDIENTS
1 bunch (20g) fresh basil
250g strawberries, plus extra to serve (optional)
3 leaves (15g) titanium-strength gelatine (see Test Kitchen tips) 1 cup (250ml) milk 600ml pouring cream
PANTRY STAPLES
1 cup (220g) caster sugar
2 teaspoons freshly ground black pepper or 2 teaspoons vanilla extract
1 Set aside a handful of small basil leaves for serving.
2 For granita, pick ½ cup firmly packed basil leaves. Place basil in a small saucepan with ¾ cup of the sugar and 2¼ cups (560ml) water over medium heat; cook, stirring, without boiling until sugar dissolves. Bring to a simmer; cook for 8 minutes. Cool slightly.
3 Trim tops from strawberries. Place strawberries in a food processor. Pour basil syrup through a fine sieve over strawberries; discard leaves. Process until smooth and combined. Pour strawberry mixture into a 20cm x 30cm slice pan. Freeze granita for 1 hour.
4 Using a fork, break up ice crystals in granita. Freeze a further 3 hours, scraping with a fork every hour or until frozen.
5 Meanwhile, place gelatine in a medium bowl of cold water; soak for 5 minutes or until softened. Remove; squeeze out excess water. Set aside.
6 Place milk, cream, remaining sugar and pepper, or vanilla, in a medium saucepan over medium heat; cook, stirring, until sugar dissolves but mixture is warm but not simmering. Remove pan from heat; add gelatine and stir until dissolved. Strain panna cotta mixture into a jug; cover surface directly with plastic wrap. Refrigerate for 30 minutes.
7 Stir panna cotta mixture; pour into six 150ml serving glasses. Cover; refrigerate for 3 hours or until set.
8 Serve panna cotta topped with granita, sliced extra strawberries and reserved small basil leaves. Serve immediately. Not suitable to freeze or microwave.