Desserts Chez Rosalyn Mary, Coonoor

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Blueberry Delight

(for want of a better name !)

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  • Macaroons, crushed
  • Caster sugar
  • Cream
  • Fresh blueberries
  1. Layer dish with crushed macaroons
  2. Stir sugar into cream
  3. Sprinkle blueberries over macaroons
  4. Douse with sugared cream

Jen’s Upside-down Almond-Preserved Mandarin Cake

  • 100 gms butter
  • 1 cup sugar
  • 3 eggs, separated
  • Packet preserved mandarins/kumquats in syrup
  • 1 cup almond meal
  • 1 tsp baking powder
  • Grenadine or cointreau

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  1. Mix them well together, add some of the syrup from the preserve
  2. Add almond meal with baking powder (I did 3/4 cup almond meal n 1/4 cup flour)
  3. Pour in some grenadine or cointreau for good measure
  4. Beat the whites stiff, fold into batter
  5. In a loaf tin, (mine is approx 3.5″ x 8″) greased and dusted, (additionally, layer the bottom with grease paper – that prevents the oranges from burning) huddle the oranges at the bottom of the tin, pour in the batter and they will fill the gaps and hold the oranges together.
  6. Bake according to your oven, but mine was 200 deg till it rose, then 170 till it was done. Took about 55 minutes I think.
  7. When cooled, turn over so the oranges are on top.    

If serving as dessert, I think whipped cream would be great, but it was  good on its own and seemed right to have it while it was lukewarm.

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