Strawberry & rhubarb crumble with crunchy macadamia topping

  For someone who loves experimenting and trying new foods, it's quite strange that I have never had the opportunity to try rhubarb. A friend of mine, Janette, started growing rhubarb a while back. Needless to say, I have been patiently waiting... 

Knowing rhubarb is quite sour or tart, I knew I was going to like it. I thought the addition of sweet strawberries, rather than traditional apple, would complement the tartness of the rhubarb. Result - YUM! 

(This recipe is straight from taste.com.au)

 

 

strawberry & rhubarb crumble with crunchy macadamia topping

Cook time: 15 prep + 30 min cook

Serves: 6

Ingredients:

1 bunch rhubarb, ends trimmed, washed, cut into 5cm lengths
2 x 250g punnets strawberries, hulled, washed, halved
2 tbs caster sugar
1 tbs finely grated orange rind
Double cream or vanilla ice-cream, to serve

crunchy macadamia topping

115g (3/4 cup) plain flour
80g chilled butter, chopped
1 x 100g pkt macadamia nuts
50g (1/2 cup) oats
55g (1/4 cup, firmly packed) brown sugar

 Instructions:

1. Preheat oven to 180°C. Combine the rhubarb, strawberries, sugar and orange rind in a 5cm deep x 20cm (base measurement) square ovenproof dish.
2. Step 2
   To make the macadamia topping, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the macadamias, oats and sugar and stir until well combined.
   
   
   
   
   
3. Step 3
   Scatter the macadamia topping over the rhubarb mixture. Bake in oven for 25-30 minutes or until the crumble is golden brown and heated though. Spoon the crumble among serving bowls and serve with cream or ice-cream.

Lemon & Lime drizzle cake

 It's summer, and what could be more refreshing than a little slice of lemon cake on a chilled Sunday afternoon. Perfectly light and fresh with a sweet sour icing. Mmm. 

 

 

lemon & lime drizzle cake

Cook time: Prep time 20 minutes, bake 1 hour.

Serves:8

Ingredients:

for the cake

2 large free range eggs
225g castor sugar
230g double thick cream
zest 1 lemon
1/4 tsp lemon extract / essence
200g self raising flour

for the syrup and topping
juice of 1 lime and 1 lemon
extra lemon juice for the topping
100g granulated sugar
150g icing sugar
lemon & lime zest to decorate



 Instructions:
Heat the oven to 180°C (160°C fan). Butter a 23cm cake tin.
Whisk the eggs and sugar in a large bowl until pale and thick.
Stir the cream until smooth and mix with a pinch of salt, then gently stir the into the eggs with the lemon zest and extract.
Sift the flour, fold in gently, spoon into the tin and bake for approx 50 minutes until the cake is golden and firm. (Cover with foil if it browns to quickly)
Cool. 

Make the syrup by mixing the lemon and lime juices with the granulated sugar.
Prick the cake all over with a skewer; pour the syrup over. The sugar will form a crunchy topping and the juice will sink into the cake.

Decorate with glacé icing by mixing some icing sugar and a little lemon juice, then sprinkle with the zest. 

Lindt Chocolate Torte

Lindt Chocolate torte. What!? You had me at Lindt. I'm hooked. 

This is by far one of my quickest and easiest AND fail-safe chocolate cake recipes I've ever found.

I also love the fact that this cake is so flexible when it come to flavouring. Simply choose your favourite Lindt Excellence chocolate (Intense Orange, Chilli, Caramel, Mint, Blueberry... ) and you have a completely different torte. 

I'm not gonna say too much more about it, just try it. It's heavenly. 

lindt chocolate torte

Cook time: ready in 1 hour

Serves: 10

Ingredients:

200g Lindt dark chocolate with mint
350g Blueberries
200g unsalted butter
4 large free range egss
200g castor sugar
icing sugar (for dusting)
250ml Cream (optional)

 Instructions:
1.
Heat oven to 180°C.
Grease and line a 23cm spring-clip cake tin.
Place chocolate and butter in a large bowl over a pot of simmering water until melted.

 
Meanwhile,  separate the eggs and whisk the egg yolks with half the sugar until pale and creamy.
In another bowl, whisk the egg whites until stiff peaks form, then gradually add the rest of the sugar until thick and glossy, like a meringue.

 
2.
Fold the melted chocolate into the egg yolk mixture, then gently fold this into the beaten egg whites. Pour into the cake tin, tap lightly to level the surface and bake for approx. 35-40 minutes.
Remove and leave to cool.

3.
 When the cake is cold, turn it out onto a plate and remove the paper.
Add the the berries and dust with icing sugar.
Serve.

In this particular torte I "iced" the top of the cake with fresh cream and added fresh blueberries to finish. 

Try the following:
Lindt Intense Orange with fresh raspberries.
Lindt Caramel with broken caramel chips on top.