Bunya Nut Cake
As promised here is the recipe for Bunya Nut Cake
750 g husked Bunya Nuts
1/2 litre milk
75 g butter
300 g sugar
6 egg yolks
6 egg whites
100 g almond meal
1 tablespoon baking powder
1 pinch salt
1 teaspoon almond essence
Boil kernels in large saucepan for approximately 1 hour until shell is soft enough to split and remove kernel. See previous Journal Post – What can you do with a Bunya Nut?
Preheat oven to 180 degrees c.
Place kernels in food processor to reduce to a smooth paste or puree, carefully adding milk to soften the paste. Mix softened butter with egg yolks and sugar until smooth and fluffy, then hand-blend with the Bunya Nuts
Beat egg whites to a firm consistency and again hand blend with the Bunya Nut paste. Mix in one cup at a time, alternating with the almond meal and almond essence until all ingredients are fully mixed.
Pour mix into a 28 cm spring form tin, lined with baking paper.
Bake for 50 mins in centre of oven. Turn heat off and leave for a further 20 mins before removing from oven to cool naturally. Do not place in refrigerator as this produces a surface moisture affecting the decorating.
To create leaf pattern on cake, shake chocolate powder onto the cake, place real leaves or other decoration on chocolate powder and sprinkle icing sugar through a fine sieve over the leaves. Remove leaves carefully to reveal the pattern on the cake.
Thanks to Di Howard and the vegetable interest group for this interesting recipe. Di assure me the results for the Bunya Nut recipes were delicious.
For more information about the Bunya Nut look here