Can­died Nut Top­ping


½ cup caster sugar 2 egg whites, size 7 eggs

¾ tea­spoon each ground cin­na­mon and gin­ger

½ tea­spoon vanilla paste 1 cup whole blanched al­monds 1 cup roasted hazel­nuts Pre­heat the oven to 180°C.


2 ta­ble­spoons chopped pis­ta­chio nuts

2 ta­ble­spoons goji berries or chopped dried cran­ber­ries Grease a large flat bak­ing tray and fully line with bak­ing pa­per.

Stir the sugar, egg whites, spices and vanilla to­gether in a bowl. Don’t whisk the egg white. Gen­tly stir in the al­monds and hazel­nuts un­til well coated.

Tip the mix­ture onto the tray, scrap­ing in all the sug­ary egg, and spread out into a thin layer.

Bake for 10 min­utes then turn it all over and bake for an­other 10 min­utes un­til golden. The mix­ture will puff up and be soft and su­per-sticky but will be­come crisp on cool­ing.

Leave to cool on the tray then break into pieces and store in an air­tight con­tainer. Pile on top of the cake and scat­ter over the pis­ta­chio nuts and goji berries. MAKES 1 CAKE

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