- serves 12 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 3 eggs, beaten
- 150 g dark muscovado sugar
- 10 ml brandy
- 1 tsp vanilla extract
- 100 ml thickened cream
- 50 g almond meal
- 1 orange, finely zested
- 1 tsp ground black cardamom
- 1 cup walnuts
- 1 cup blanched hazelnuts
- 1 cup almonds
- 1 cup cashews
- Black cardamom seeds, thinly sliced candied orange peel, thick cream to serve
For the biscuit base
- 300 g Amaretti biscuits, finely crushed
- 120 g butter, melted
Chilling time: 20 minutes
Instructions
- Preheat the oven to 170˚C (fan-forced). Line the base of a 28 cm x 18 cm rectangular tin with baking paper. Combine the ingredients for the biscuit base in a medium bowl, then press into the base of the prepared tin. Bake for 15 minutes, then remove and allow to cool slightly. Refrigerate for 20 minutes.
- In a large bowl, combine the eggs, sugar, brandy, vanilla, cream, almond meal, orange zest and cardamom. Mix well to combine. Stir through the mixed nuts. Pour over the chilled biscuit base, then bake for 25 minutes. Remove from the oven and allow to cool. To serve, garnish with black cardamom seeds and candied orange. Slice into bars and serve with thick cream.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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