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Recipes & Hari Raya Centrepieces by Just Heavenly

Posted: 09 Aug 2011 07:25 PM PDT

Can you smell it? The end of the holy month of Ramadan and the beginning of Syawal, marking the celebration of Hari Raya Aidilfitri, is just around the corner. That means all things good – holidays, friends, family and most definitely – food! In conjunction with this festive season, Just Heavenly has come up with a brilliant idea to introduce Centrepieces to everyone. These are exceptionally gorgeous themed cakes that could be used either as decorative centrepieces on a table laden with food, or even as unique gifts during visiting.

1. Bulan Ramadhan

Stars light the night sky of Ramadhan with your blessings as your loved ones receive this beautiful cake. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9" round (approx 1.8kg), 11"x11"(approx 4.2kg), and 11"x 22"(approx 8.5kg) and from RM188 onwards.

Bulan Ramadhan

2. Wau Malaysia

This centrepiece was created with the iconic Wau. Flying high in the wind and from your heart to your loved ones for their Raya table. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9" round (approx 1.8kg), 11"x11"(approx 4.2kg), and 11"x 22"(approx 8.5kg) and from RM208 onwards.

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Wau Malaysia

3. Pelita Ramadhan

A flickering flame lights your path with God’s blessings which are passed on to the recipient when you give them this gorgeous centerpiece. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9" round (approx 1.8kg), 11"x11"(approx 4.2kg), and 11"x 22"(approx 8.5kg) and from RM198 onwards.

Pelita Ramadhan

4. Plant Zombies – RM18 each

Plant Zombies

5. Angry Birds

RM120 for all of them inclusive of the slingshot and the presentation tray.

Angry Birds cupcakes

To add to the festive mood, Nigel of Just Heavenly was kind to share with us two of his prized recipes. The first was the Spiced Date Cake, a simple recipe that does not even require the mixer. Watch the video below to see what I mean.

Spiced Date Cake Recipe

A video on how to make Spiced Date Cake

Ingredients for Spiced Date Cake:

(A)

350g dried soft dates, chopped

250g dried prunes

125g raisins

175g unsalted butter, softened

175g dark brown sugar

220g honey

2 oranges, zested and juiced

50g molasses

2 teaspoons of cinnamon

2.5 teaspoons of cardamom powder

1.25 teaspoon of nutmeg powder (preferably freshly grated)

0.25 teaspoon fine salt

(B)

1.5g teaspoon vanilla extract

3 free-range eggs, beaten

150g plain flour

75g ground almonds

0.5 teaspoon baking powder

0.5 teaspoon baking soda

Heat oven to 175 deg C.

Mix all (A) ingredients together and bring to boil for 3 minutes.

Allow to rest and cool for 30 minutes.

Add in (B) ingredients.

Place in a 9″ round tin and bake till a skewer comes out clean.

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Nigel showing off his ingredients

Ingredients from (A)

Spiced Date Cake

Moist and dense cross-section of the cake

Nougat / Torrone Recipe

I LOVE Nougat! So I was especially excited with this recipe, since I never thought nougat making can be so fun! Check out the video below:

Video on how to make Nougat

Ingredients for Nougat:

470g sugar

100g glucose

330g clear mild honey

120g egg whites

1/2 teaspoon cream of tartar

1/4 + 1/8 teaspoon of salt

200g roasted nuts (almond, pecans, etc)

200g dried fruit (raisins, cranberries, currants, mixed)

2 tablespoons of Orange Flower Water

1 tablespoon of Lemon Zest

Put honey, glucose and granulated sugar in stainless steel heavy based pan and place over medium heat to boil.

Using a sugar thermometer, watch the temperature go up to 155 deg C.

While sugars are heating up, prepare the egg whites with cream of tartar in a bowl of a stand mixer.

When temperature reaches 155 deg C, turn off heat and start whisking the egg whites on medium until soft peaks.

By this time the temperature of the sugar will have reduced to 150 deg C. You can pour the hot sugar syrup slowly into the egg whites.

Pour it in a drizzle. It should look like you’re pouring a little honey into a teacup.

Continue whisking for 5 minutes with a whisk. Add the flavourings (zest, vanilla, etc). Switch to paddle mixer and continue beating for a further 5 minutes.

When it cools down sufficiently, prepare a 9″x9″ square tin lined with cling film and lightly brush with vegetable oil.

Turn the mixer down to slow and fold in the roasted nuts and dried fruit for about a minute. Pour the torrone/nougat into the prepared tin, press down with another layer of cling film and refrigerate. Chill at least 4 hours.

Just Heavenly

A Whiff of Lemon?

Freshly beaten egg whites with sugar syrup – glorious!

Nougat / Torrone

It was such a fun and informative evening with great food and lovely company. Do try out the recipes, I know I’m going to try making the nougat soon. Thanks Nigel for the kind invitation!