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Baklava cake with honey mascarpone icing

<p>I have always loved the delicate flavours and textures in baklava, so was excited to incorporate these elements into a cake. The honey mascarpone icing is the perfect accompaniment.  </p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>200g butter, softened</li> <li>200g caster sugar</li> <li>4 organic eggs</li> <li>1 tsp vanilla extract</li> <li>100g plain flour</li> <li>100g ground almonds</li> <li>100g finely chopped walnuts</li> </ul> <p><em>For the honey mascarpone icing</em></p> <ul> <li>200g mascarpone</li> <li>½ tsp vanilla extract</li> <li>15ml honey </li> </ul> <p><em>For the decorations</em></p> <ul> <li>20g finely chopped pistachios</li> <li>Handful dried rose petals</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Preheat the oven to 170C fan bake. Line a 22cm cake tin with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the flour and ground almonds and mix until just combined. Finally fold through the finely chopped walnuts.</li> <li>Pour the batter into the cake tin and spread out to the edges.</li> <li>Bake for approximately 40 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.</li> <li>Meanwhile, make the honey mascarpone icing. Combine all ingredients until well incorporated and smooth.</li> <li>Once the cake is fully cool, apply a generous layer of the icing and decorate with a scattering of pistachios and rose petals. Refrigerate in an airtight container for up to 3 days.</li> </ol> <p><em>Written by Jordan Ronel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_parent"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Emma Boyd/Stuff.co.nz</em></p>

Food & Wine

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Macadamia baklava

<p>So sweet but so delicious, macadamias soak up the heavenly flavours of honey and cinnamon and come out the star in this macadamia adaptation of a traditional Middle Eastern sweet.  </p> <p><strong><span style="text-decoration: underline;">Makes</span></strong>: 24 </p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>: </span></p> <p><em>For the Baklava</em></p> <ul> <li>2 cups raw macadamias, finely chopped in food processor</li> <li>½ cup caster sugar</li> <li>3 teaspoons ground cinnamon</li> <li>200g unsalted butter, chopped</li> <li>500g packet filo pastry (or approximately 30 sheets) </li> </ul> <p><em>For the honey syrup</em></p> <ul> <li>2 cups caster sugar</li> <li>125g honey</li> <li>1 lemon, rind removed using a vegetable peeler, juiced</li> <li>1 cinnamon stick</li> <li>300ml water  </li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Combine macadamias, sugar and cinnamon in a bowl and set aside. Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep 24cm x 34cm ceramic or glass baking dish with butter. Using a sharp knife tip cut each sheet of filo to the same size as the dish. Set each piece aside in a pile and cover with a slightly damp tea towel. There should be approximately 30 pieces. </li> <li>Preheat oven to 180°C. Layer 8-10 sheets of the filo pastry in dish, brushing butter between each layer. Scatter the last layer evenly with one half of the macadamia mixture and then top with another 8-10 sheets of filo pastry, brushing butter between each layer. Scatter over remaining macadamia mixture and top with remaining filo, brushing between each layer with butter.  </li> <li>Refrigerate for about 15 minutes until butter is firm. Using a sharp knife, cut through all pastry layers to form 4cm diamonds. Bake on the middle oven rack for 45 minutes to 1 hour until golden and cooked through. Cover loosely with foil partway through cooking if top browns too quickly. </li> <li>Meanwhile, for honey syrup, combine sugar, honey, lemon rind, cinnamon stick and water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and simmer for 15 minutes. Remove from heat and remove cinnamon stick and lemon rind, stir through lemon juice to taste and set aside.</li> <li>Remove baklava from the oven and cool slightly for 2-3 minutes before evenly pouring over the syrup. Set aside at room temperature for 4-6 hours, preferably overnight, to cool completely and for the syrup to sink in. Baklava will keep in the tray, covered, for 3-4 days.</li> </ol> <p><em>Recipe courtesy of Australian Macadamias – <span style="text-decoration: underline;"><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a></span></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a></strong></em></span></p> <p><em><strong><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-salad-dressing/">Macadamia salad dressing</a></span></strong></em></p>

Food & Wine