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Chicken salad with an asian twist

Chicken salad with an asian twist recipe

chicken salad with an asian twist
Serves

Serves

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Ingredients
    • 450g raisins
    • 240g sultanas
    • 140g flaked almonds
    • 140g chopped dates
    • 260g apples, grated
    • 150ml Clover Krush apple juice
    • 150ml sherry, plus extra
    • 300g butter, softened
    • 220g demerara sugar
    • 2 vanilla beans, seeds scraped
    • 4 eggs 375g flour ¼ tsp bicarbonate of soda 2 tsp ground cinnamon 1 tsp ground allspice
Method

    Place the dried fruit, nuts and grated apple in a bowl and add the apple juice and sherry. Cover and soak overnight .

    Preheat the oven to 140C.

    Cream the butter, sugar and vanilla until light and fluffy.

    Add the eggs one at a time.

    Add the flour, bicarbonate of soda, cinnamon and allspice into the soaked dried fruit and mix well.

    Add the butter mixture and stir well.

    Spoon into a double-lined 20cm cake tin and bake for 2 ½ hours or until a skewer inserted comes out clean. Spoon over the extra sherry.

    Recipe by Katelyn Williams (Adapted from Donna Hay)