Honey & Lemon Log

By Chef Silvia Leo

For 6 - 8 People
About 1.5 hours
Gluten, Dairy, Eggs, Tree Nuts, Sulphites

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

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.
Pour the mixture onto your tray, spread and level using a palette knife. Try and make sure it’s as levelled as possible. Pass your thumb between the tray and the sponge, to create a little gap, and clean the sides.
Bake for about 6-7 minutes. The sponge is ready when it’s nice and golden and springs back when you touch it. Once ready, remove the tray from the oven and set aside.
In the meantime start preparing the filling. In a bowl, mix the mascarpone with the lemon zest using a spatula. In a separate bowl, whip the cream with the honey until soft peaks form. Add it to the mascarpone, to achieve a smooth and spreadable cream, set aside.
When the sponge has cooled down a bit, slide a small palette knife (or the back of a small knife) between the tray edge and the sponge, to make sure it’s not sticking. Flip over onto a parchment paper and gently remove the parchment paper, paying attention to the corners.
When the sponge is completely cool, spread the filling all over, leaving about 1 cm from the edge. Spread and level using a palette knife. Spread the nut crumble all over (you can choose the amount you want to use: make sure you don’t overfill or it'll be difficult to roll).
Once done with the filling, place the sponge with the shorter side facing you. Start rolling away from you, making sure that the first fold is very tight to avoid gaps. Keep rolling using both hands, keeping it nice and tight until rolled. Cover it with cling film or parchment paper and keep your log in the refrigerator until ready to frost.
Prepare the frosting: mix the honey into the cream and whip until medium peaks form. You need the cream to hold its shape when piped, but make sure you don’t over-whip. Fill a piping bag with the cream and cut the end of it.
Take your log out the fridge and start piping from the bottom to the centre of the log, making horizontal lines from left to the right (if you’re right-handed). Try and keep the piping bag as close to the sponge as possible so the frosting sticks. Turn the log, to have the not-piped side towards you and repeat until you reach the centre again. 
If you don't have a piping bag, spread the frosting evenly all over the log, using a palette knife. You can create little lines or pattern using the palette knife or a fork.
Garnish with the candied peel, some lemon zest and the rest of the nut crumble.
Keep refrigerated. It will need to be consumed within 48 hours.