From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.
I have been making this particular fruit cake recipe for about 28 years now. It’s a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
This recipe – by Rodney Dunn – is from the March 2001 issue of the ‘Australian Good Taste’ magazine. I have made these patties – served as a first course – with the chillis for guests who like hot and spicy food (and they’ve loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
I started making this 30+ years ago for the DH – from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I’ve only recently just started to make this again for him, don’t know why I stopped doing so in the first place, so it has been a rediscovery.
Entered for ZWT 5 – round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer
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