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 Illalangi Oil, Pear & Spice Cake
Pesto Chicken & Vegetable Pasta
Chilli Con Carne
Olive Oil, Herb & Garlic Bread
Olive, Sundried Tomato Scrolls
Black Olive, Anchovy & Feta
Savoury Twists
Roast Beef with Sundried
Tomato Pesto & Coriander
Chicken & Olives
Chicken Breast Fillet with Illalangi Native Herbs & Chilli Coating Mix
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1 cup Illalangi Extra Virgin Olive Oil
1 teaspoon ground allspice
1 ¼ cups caster sugar
1 teaspoon ground ginger
2 large eggs
1 teaspoon bi-carb soda
2 cups plain flour
½ cup chopped walnuts
1 tablespoon cinnamon
2 ½ cups peeled cubed pears
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1. Preheat oven to 160 degrees C.
2. Grease and lightly dust a 22cm spring form cake tin with flour
3. Combine Illalangi oil, sugar and eggs in a bowl and whisk with an electric beater till thick and pale.
4. Sift flour and spices into a large bowl pour in wet ingredients and mix well.
5. Stir in walnuts and pear.
6. Pour mixture into prepared cake tin.
7. Bake for 1 hour and 10 minutes or until a skewer inserted comes out a little moist but clean.
8. Dust finished cake with icing sugar and slice. Can be served warm or cold. |
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