Recipes — Cake
Illalangi Riverland Fruit and Nut Cake
Ingredients: 50g Riverland walnuts 250g Riverland sun muscats 150g Riverland currants 200g Riverland sultanas 50g Riverland apricots 1 tsp cinnamon 1/4 tsp all spice 240g almond meal 3 Tbls Illalangi Extra Virgin Olive Oil 1/2 cup orange juice 3 eggs (Riverland laid) 1 1/2 tsp marmalade (optional) 30g Riverland blanched almonds Method: 1. Mix all ingredients together in a bowl. 2. Divide mixture into two small-medium lightly greased cake pans. 3. Top cakes with blanched almonds. 4. Cook covered with baking paper for 30minutes in a 150°C oven, remove baking paper and cook for another 25-30 minutes. 5. Glaze cakes...
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Click here to download the recipe!
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Click here to download the recipe!