Tuesday, December 27, 2005

Tis the Season to be sharing!

Geezz, this is indeed the busiest time of the year for me! Apart from getting myself back into my ever over-flowing work load, it is also the festive season where friends are throwing parties and im running around trying to make sure that i dont forget anyone's presents!

I decided that this year is going to be different......i wanted to make my presents and found a recipe that would be just perfect. Pine nut and Sesame cake with Strawberry sauce. I decided to make them in small cup cake sizes so that its easier to wrap them up as well! What i love about this recipe is the pine nuts and the strawberry sauce, i thought that combination would be beautiful with a cup of Earl Grey Tea as well! As expected, the cakes i made for my family as well didnt last for more than 2 days!!!! The recipe as follows:

Pinenuts and Sesame Cakes with Strawberry Sauce


3 tbsps white sesame seeds
1/2 cup pinenuts
125g butter
125g castor sugar
2 eggs
zest of 2 lemons
3/4 cup flour
3/4 tsp baking powder


Preheat oven to 190 degrees C. Reserve 1 tbsp each of the sesame seeds and pine nuts.
Heat a dry fry pan over a moderate heat and spread the remaining sesame seeds in an even layer in the pan. Cook, keeping a close eye on them and stirring or shaking the pan regularly untill the seeds are browned. Place in a bowl and toast the remaining pine nuts as well.
Place the toasted sesame seeds and pine nuts in a small food processor and grind until just starting to form a paste. Repeat with the toasted pine nuts and set aside.
In a medium bowl, beat the butter and sugar until light and fluffy then beat in the eggs one at a time. Fold in the flour slowly with a wooden spoon, followed by the ground seeds and nuts, lemon zest and baking powder.
Divide the mixture among 4-5 mini loaf cups and bake for 20min then cool. Store in an air tight container for up to 3 days. Serve with the red silk sauce.

Red Silk Sauce

3 cups strawberries, hulled
1/2 cup sugar
1/4 cup water
3 tbsp strawberry jam
1 tbsp cornflour
2 tbsp lemon juice
1/2 cup limoncello or Absolut Citreon

Finely chop or process strawberries and set aside.
Gently heat the sugar, water, jam in a suacepan until sugar has dissolved. In a small bowl combine the cornflour and lemon juice then stir into the sugar mixture. Bring to the boil, stirring until thickened and smooth then stir in the vodka or limoncello or water and strawberries.
Stir until heated. Store in sterilised jars for up to 2 weeks.


Anonymous foodster said...

What a sauce. When I was a kid it was our job to pick everything so our parents could make jellies and jams from the fruit. At the end we got to put on our bathing suits and throw the rotten stuff at each other. Your strawberry sauce will be tried this spring. Thanks. Cris

8:05 AM  

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