Utensils & Essentials
Baking tray (about 35x25cm), blender or sharp knife, parchment paper, sieve, bowls, whisk, spatula, palette knife, piping bag and nozzle (optional), salt, vegetable oil.
Ingredients
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies.
Allergens: Gluten, Dairy, Eggs, Tree Nuts, Sulphites
Allergens: Gluten, Dairy, Eggs, Tree Nuts, Sulphites
For the crumble:
- 50g macadamia nuts
- 50g almonds
- ½ tsp cinnamon
- 20g Hilltop honey
- 1 tbsp vegetable oil (not included)
- a pinch of salt (not included)
For the sponge:
- 4 egg whites
- 4 egg yolks
- 50g caster sugar
- 80g Hilltop honey
- 100g plain flour
- 1 tsp ground spice mix (ginger & cinnamon)
- zest of 1/2 lemon
- 1 tbsp vegetable oil (not included)
For the filling:
- 250g mascarpone
- 50g Hilltop honey
- 100ml whipping cream
- zest of 1/2 lemon
For the frosting:
- 200ml whipping cream
- 50g Hilltop honey
For the garnish:
- zest of 1 lemon
- 20g mixed candied peel
- 20g Hilltop honey
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How to make
Honey & Lemon Log
Pre-heat the oven to 200°C fan and prepare a small baking tray: grease it with butter, oil or grease spray, and cover with parchment paper.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Begin with the crumble. Crush the nuts pulsing a few times in a blender; alternatively, chop them with a sharp knife, or place them in a food-safe bag and crush them using a rolling pin. Don’t reduce them to crumbs, just coarsely chop them. Mix them with 1 tbsp vegetable oil, 20ml honey and the 1/2 tsp cinammon, making sure they are evenly coated with the honey and oil.
Bake this crumble for about 10 minutes in total, but give them a stir after 5, to make sure they brown evenly. Once golden brown throughout, remove the tray from the oven and leave it aside to cool down.
Lower the oven temperature to 190°C and prepare a 35x25cm tray: grease and cover with parchment paper.
Sift the flour with the ground spice mix, making sure they’re nicely mixed, and set aside. In a large bowl, whisk the egg yolk with the lemon zest and honey until a little thicker in volume.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
In a separate bowl, whip the egg whites until stiff peaks form. Gradually add the sugar until firm and glossy (French meringue). You can do this with a KitchenAid stand mixer (whisk attachment), with an electric whisk or by hand, using a big whisk. Add the French meringue and the flour mix a little at a time, alternating, to the egg yolk mixture, starting and finishing with the meringue. Make sure that you fold the ingredients gently, don’t over mix and don’t whisk.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.