Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, almighty imifrénto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must prepare a few components. You can cook almighty imifrénto using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Almighty Imifrénto:
- Take Walnut Cake
- Make ready walnuts
- Prepare Greek rusks
- Take (4 tsps) baking powder
- Get nutmegs, grated
- Take cinnamon, ground
- Prepare cloves, ground
- Prepare unsalted butter
- Get light muscovado sugar
- Make ready eggs, separated
- Take zest of 1 mandarin
- Make ready vanilla
- Get zest of 1 lemon
- Take lemon juice
- Get kumquat liqueur or cognac
- Make ready Syrup for Cake
- Get caster sugar
- Get water
- Get zest of 1 mandarin
- Take mandarin juice
- Take cinnamon stick
- Make ready Kumquat liqueur or cognac
- Prepare Imifrénto
- Make ready (1.5 cups, 12.3oz) caster sugar
- Take grated zest of 1 lemon
- Make ready lemon juice
- Make ready (1/2 cup, 5oz) stem ginger, finely chopped
- Prepare good quality Greek yoghurt
- Get egg whites
- Take double cream
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Steps to make Almighty Imifrénto:
- Heat the oven to 170 degrees C, 340 degrees F, Gas mark 3.
- To make the walnut cake: Place the butter and sugar in a mixer and blend on a medium speed for around 5 minutes until smooth and creamy and lighter in colour. Keep the mixer on medium speed and add the egg yolks one at a time, ensuring each egg is incorporated before adding the next. Pour in the liqueur, zests and mix for a few seconds. Add the baking powder to the lemon juice and stir. It will become frothy. Add this to the bowl and set aside.
- Roughly chop the walnuts and add to a large bowl with the rusks, cloves, cinnamon and nutmeg and mix with a large spoon. Pour the dry mixture into the wet mixture and blend.
- Place the egg whites in a clean bowl and whisk with a pinch of salt until thick and glossy until soft peaks form. Gently fold the whisked egg whites into the walnut mixture. Grease and line a 30cm x 25cm rectangular baking tin. Place the mixture in the tin and bake for around 35 minutes until light brown on top. Leave to cool.
- Whilst the cake is cooling, add all the ingredients for the syrup and boil for 5 minutes until all the sugar has dissolved. Using a skewer poke holes all over the cake. Remove the cinnamon stick and slowly pour the syrup over the cake.
- To make the Imifrénto: Place the sugar, ginger, lemon zest and juice in a pot, bring to the boil and simmer for 5 minutes.
- Whilst the syrup is boiling beat the egg whites in a mixer until stiff peaks form. Turn the mixer down to low and gradually pour in the hot syrup. Turn the mixer back up to high and continue to beat for 10 minutes until the mixture becomes thick and glossy.
- Whip the cream until soft peaks form. Gently fold in the yoghurt then gradually fold in the egg whites. Spoon into an ice cream maker and let it churn for 30 minutes. Place in a freezer overnight.
- Serve the walnut cake with a dollop of Imifrénto, stem ginger and a walnut
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