Christmas is a time of year when cakes and sweets play a leading role. With all the family lunches and dinners ahead of us, this is the perfect chance to show off with a scrumptious recipe. So we present a recipe from Chef Orielo’s for a sweet, sweet dessert… a Jijona nougat turron cake with Frutos del Sol. Orielo made this recipe using our Frutos del Sol nibbed almonds, a great option for decorating and filling cakes of all kinds.
Shall we get on with it? We’re sure you’ll surprise everybody.
(Photos supplied by Orielo’s Kitchen®)
Polenta is a cereal from Italy that is widespread in Argentina, Austria and Chile, among other countries. So let’s get baking with something original.
- Cake base
- 15 biscuits
- 2 spoonfuls of Amandín Almond Cream
- 1 spoonful of vanilla essence
- 1 spoonful of rum
- 6 eggs
- 400 ml Amandín Rice Cuisine
- 1 ½ tablets of Jijona turron nougat
- 2 spoonfuls of sugar
- 100ml Macadamia Nut Drink
- Hazelnut and Almond Cream
- Frutos del Sol nibbed almonds
Prepare the base of the cake
Crush up the 15 biscuits.
Melt the butter and add 2 spoonfuls of rum, 1 spoonful of vanilla essence, 2 spoonfuls of hazelnut cream and almond cream. Dissolve it all thoroughly and add the crushed biscuits.
Spread the mixture over the whole of the base of the mould and bake it at 200º for about 4 or 5 minutes. Take it out of the oven and let it cool.
For the filling: Heat up the 400 ml of Amandín Organic Rice Cuisine with the 100 ml of Macadamia Nut Drink. Add 2 spoonfuls of sugar, a spoonful of Almond Cream and another spoonful of Amandín Hazelnut Cream, and dissolve them.
Cut a tablet and a half of Jijona turron into chunks and then crush them up almost to a powder.
Gradually stir the turron into the cream prepared before and mix it all together well.
Let it cool down and add the 6 eggs, one by one. Beat slowly.
Gradually add the turron cream to the mould with the base. Bake your cake at 200º for about 30 to 40 minutes.
When there are 15 minutes left put the nuts on top of the cake to decorate it: use Frutos del Sol nibbed almonds. And to bind it all together properly put a little honey on top and put it back in the oven for the remaining 15 minutes.
When it’s cool, put it in the freezer for 12 hours and it’s ready to eat.