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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 36 - Lemon Myrtle Syrup Cake


Billie McKay

Lemon Myrtle Syrup Cake, Caramel Macadamia Parfait, Australian Fruit Granola

Serves 4

 

Praline

50g macadamia nuts, toasted

30g caster sugar

 

Parfait

1 egg

30g caster sugar

Pinch salt

65ml cream, whipped to soft peaks

 

Macadamia butter cake

100g butter

115g caster sugar

1 egg

75g self raising flour

60g ground macadamias

 

Lemon myrtle syrup

115g caster sugar

125ml water

10 lemon myrtle leaves, roughly chopped

 

Granola

75g bush tomatoes

75g macadamias, toasted

1 tbsp lemon myrtle leaves, finely chopped and toasted

 

Candied quandongs

16 quandong halves

2 tbsp caster sugar

 

  • Preheat oven to 180C. Grease and flour 4 x 4cm dariole moulds.
  • For the praline, place macadamias on a lined baking tray. Heat sugar in a non stick pan until it cooks to a golden dark caramel colour. Pour caramel over the nuts and leave to set. When set, blitz in a blender until it resembles fine breadcrumbs. Set aside.
  • For the parfait, combine the egg and sugar in a bowl over a pan of simmering water. Whisk continuously until it has thickened and doubled in volume. Remove from heat, cool over an ice bath and gently fold through praline, salt and cream. Divide amongst 4 x 5cm half dome silicone moulds and freeze.
  • For the cake, cream the butter and sugar in a bowl with beaters until light and fluffy. Beat in egg, and fold in flour and ground macadamias. Divide amongst dariole moulds and bake until golden and cooked through, about 20 minutes. Remove from oven and set aside to cool.
  • For the syrup, combine all ingredients in a saucepan and cook until sugar has dissolved and has slightly thickened. Remove from heat and pour over cooled cakes.
  • For the granola, combine all ingredients in a food processor and pulse to roughly chop. Set aside.
  • To candy the quandongs, sprinkle quandongs with sugar and roast until candied and golden, about 7 minutes.
  • To serve, place the cakes on plates and arrange the parfait alongside the cake. Sprinkle with granola and garnish with candied quandongs.

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