oushala Mixed Nut Cake
oushala Mixed Nut Cake By Samira Yako Cholagh This tasty treat is perfect for Christmas gatherings. Ingredients 2 ½ cups cake flour 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon ground cardamom 1 ½ cups sugar 1 ¼ cups vegetable oil 3 large eggs 1 teaspoon vanilla extract 1 cup buttermilk ½ cup candied lemon peel, chopped ½ cup candied orange peel, chopped 1 10-oz. jar apricot preserves ½ cup pecans, chopped ½ cup walnuts, chopped ½ cup pistachios, shelled and unsalted ½ cup slivered almonds ½ cup macadamia nuts, chopped Topping ½ cup pistachios, shelled, unsalted and toasted ½ cup pecans, toasted ½ cup walnuts, toasted ½ cup sliced almonds, toasted ½ cup macadamia nuts, toasted ½ cup honey, warmed Instructions Preheat oven to 350 degrees F. Grease a 12-inch round baking pan and line with parchment paper. Grease and flour parchment paper. In a medium bowl, whisk together flour, baking soda, salt and cardamom until well combined. In a large mixing bowl of an electric mixer, beat together sugar, oil, eggs and vanilla until well blended. Gradually add flour mixture alternately with buttermilk, beating on low speed until well blended. Stir in lemon and orange peels, apricot preserves, pecans, walnuts, pistachios, almonds and macadamia nuts until well blended. Spoon mixture into prepared pan and smooth top. Bake for 50 to 60 minutes or until wooden skewer inserted into center comes out clean. Cook cake in pan for 10 minutes. Unmold cake onto a wire rack to cool completely. In a large mixing bowl, combine topping ingredients. Place cake on a serving platter. Spoon topping mixture on top of cake and serve. Makes 12-16 servings. Recipes are from A Baking Journey: From Samira’s Kitchen to Yours. Visit SamiraCholagh.TateAuthor.com. Candied Orange Peel Ingredients 4 large oranges, scrubbed ¼ teaspoon baking soda 3 ½ cups sugar 2 cups water Instructions Cut each orange in half and scrape out pulp. Cut peels lengthwise into ½-inch-wide strips. Fill medium saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and orange peels. Simmer for 5 minutes. Drain and rinse with cold water. In a medium saucepan, combine 3 cups sugar and 2 cups water. Place over medium heat and bring to a boil, stirring until sugar dissolves. Add orange peels and simmer until translucent, about 30 minutes. Remove from heat and let stand in syrup to cool completely. Line an 11 x 17-inch baking pan with parchment paper. Place cooling rack on top. Using a slotted spoon, transfer peels to a cooling rack set over baking pan. When drained, roll in remaining sugar and store in an airtight container for up to 1 month. Candied Lemon Peel Ingredients 6 lemons, scrubbed ¼ teaspoon baking soda 3 cups sugar 2 cups water Instructions Cut each lemon in half and scrape out pulp. Cut peels lengthwise into ½-inch-wide strips. Fill heavy saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and lemon peels. Blanch for 2 minutes. Drain and rinse with cold water. In heavy saucepan, combine 2 ½ cups sugar and 2 cups water. Place over medium heat and bring to a simmer, stirring until sugar dissolves completely. Add lemon peels and simmer until translucent, about 30 minutes. Remove from heat and let stand in syrup to cool completely. Line an 11 x 17-inch baking pan with parchment paper. Place cooling rack on top. Using a slotted spoon, transfer peels to a cooling rack set over baking pan. When drained, roll in remaining sugar and store in an airtight container for up to 1 month. 28 CHALDEAN NEWS DECEMBER 2011
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