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Almighty Imifrénto
Almighty Imifrénto

Before you jump to Almighty Imifrénto recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to almighty imifrénto recipe. To make almighty imifrénto you need 30 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Almighty Imifrénto:
  1. Get Walnut Cake
  2. Take 380 g (13 oz) walnuts
  3. Take 180 g (6.5 oz) Greek rusks
  4. You need 20 g (4 tsps) baking powder
  5. Get 2 nutmegs, grated
  6. Get 1/2 tsp cinnamon, ground
  7. You need 1/2 tsp cloves, ground
  8. Provide 200 g (7 oz) unsalted butter
  9. Get 160 g (6 oz) light muscovado sugar
  10. Take 7 eggs, separated
  11. Get zest of 1 mandarin
  12. Take 1/2 tsp vanilla
  13. You need zest of 1 lemon
  14. You need 2 tbsps lemon juice
  15. Take 75 ml (1/3 cup) kumquat liqueur or cognac
  16. Get Syrup for Cake
  17. Provide 125 g (5 oz) caster sugar
  18. Use 250 ml (1 cup) water
  19. Prepare zest of 1 mandarin
  20. Take 1 tbsp mandarin juice
  21. Use 1 cinnamon stick
  22. Use 60 ml (1/4 cup) Kumquat liqueur or cognac
  23. Take Imifrénto
  24. Prepare 350 g (12.3 oz) caster sugar
  25. Use grated zest of 1 lemon
  26. Use 200 ml (3/4 cup) lemon juice
  27. Prepare 140 g (5 oz) stem ginger, finely chopped
  28. Get 125 g (4.5 oz) good quality Greek yoghurt
  29. You need 4 egg whites
  30. Get 125 g (4.5 oz) double cream
Steps to make Almighty Imifrénto:
  1. Heat the oven to 170 degrees C, 340 degrees F, Gas mark 3.
  2. 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.
  3. Roughly chop the walnuts. Blitz the barley rusks in a food processor until fine. Place both in a large bowl and add the cloves, cinnamon and nutmeg and stir with a large spoon. Pour the dry mixture into the wet mixture and blend.
  4. 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.
  5. 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.
  6. To make the Imifrénto: Place the sugar, ginger, lemon zest and juice in a pot, bring to the boil and simmer for 5 minutes.
  7. 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.
  8. 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.
  9. Serve the walnut cake with a dollop of Imifrénto, stem ginger and a walnut

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