RASPBERRY ALMOND TART
150g ground almonds
150g butter, softened
250ml self-raising flour
3 eggs
3ml almond extract
5ml vanilla essence
250g raspberries
45ml flaked almonds icing sugar for sifting
Put the ground almonds, butter, flour, eggs, almond extract and vanilla essence into a food processor and process until smooth. Spread half the mixture on to the base of a 20cm springform cake pan which has been well greased.
Scatter over the raspberries and then top with the remaining mixture.
Scatter over the flaked almonds and bake at 180°C for 30 to 40 minutes until golden brown and a skewer inserted into the tart comes out clean. Remove and cool.
Serve with sifted icing sugar.
GRILLED TROUT WITH RASPBERRY VINAIGRETTE
Serves 4
RASPBERRY VINAIGRETTE
250ml white wine vinegar
125ml castor sugar
125g fresh raspberries
TROUT
4 portions of lightly smoked salmon trout
olive oil for frying
salt and pepper
mixed salad leaves for serving
125g cocktail tomatoes, halved
250ml grated ,cooked beetroot
1/2 red onion, cut into thin wedges
125g fresh raspberries
DRESSING
60ml raspberry vinegar
30ml olive oil
10-15ml honey salt and pepper
RASPBERRY VINAIGRETTE: Combine all the ingredients in a saucepan and bring to boil.
Remove from the heat and set aside to infuse for 4-5 hours. Strain the mixture through a sieve pressing the raspberries to extract as much juice as possible. This mixture can be stored in the fridge for a few months.
TROUT: If desired the portion of fish can be cut into two smaller sizes. Brush the fish with olive oil and fry in a pan until done to your liking. Remove and season. Arrange the salad leaves on serving plates, add tomatoes, beetroot, onion and raspberries. Place the trout on top and drizzle with the dressing before serving.
DRESSING: Combine all the ingredients and mix well.
BERRY SEMIFREDDO
4 eggs, separated
125ml icing sugar
60ml castor sugar
250ml cream, whipped
5ml vanilla extract
500g mixed berries (raspberries, strawberries, blueberries, gooseberries)
Combine the egg yolks and icing sugar in a bowl, place over a pan of simmering water and beat with an electric beater until thick and pale. Remove from heat and continue beating until the mixture is cool. Beat the egg whites until stiff, then beat in the castor sugar until the mixture is thick and glossy. Fold this into the egg yolk mixture. Add the vanilla and cream and fold in. Mix in the berries. Spoon the mixture into a loaf pan lined with cling film or into individual moulds. Freeze until set.
BERRY LOAF WITH CITRUS DRIZZLE
Makes 1 loaf
375ml cake flour
190ml castor sugar
10ml baking powder
100g butter, melted
2 extra-large eggs
15ml finely grated orange rind
125ml yoghurt
125ml blueberries
125ml strawberries, diced
GLACÉ ICING
250ml icing sugar, sifted
20ml orange juice
a little hot water
5ml orange zest
Sift the dry ingredients in a bowl. Combine the butter, eggs, rind and yoghurt in a jug and whisk together. Add to the dry ingredients and mix with a wooden spoon until you have a smooth batter. Add the berries and stir gently. Pour the batter into a23x12cm loaf pan sprayed with non-stick cooking spray.
Bake in a preheated oven at 180°C for 40 to 60 minutes. Remove and cool completely.
ICING: Combine the icing sugar, orange juice and a little hot water to form a thick consistency. Add the zest. Pour the icing over the cooled loaf and decorate with extra berries
ANGELA DAY, THE STAR