In the spirit of the holidays I have a new recipe to share with those of you interested in using our honey and macadamia nuts.
Fire Mountain Farm Macadamia Nut Pumpkin Cake Roll
Grease and flour an 11 x 17 x ¾” ht. pan. Preheat oven to 375 degrees F.
Beat 4 eggs until thick and foamy then beat in 1 cup sugar (adding slowly)and 1/3 cup Fire Mountain Farm honey until pretty thick. Stir in 1 cup cooked pumpkin puree and 1 tsp. lemon juice. Add 1 cup white whole wheat flour, 1.5 tsp. baking powder, ¾ tsp. salt, ¾ tsp. nutmeg, 1 ½ tsp. ginger, and 2 ¾ tsp. cinnamon and blend until combined. Pour mixture into the prepared pan. Top with roasted and chopped Fire Mountain Farm macadamia nuts (approximately 1.5 cups) and bake for 20 minutes.
While the cake is baking, prepare a tea towel by spreading it out on the counter and sprinkling it fairly heavily with powdered sugar. When cake is done, immediately turn it up side down onto the sugar covered tea towel and roll the cake up in the tea towel to cool. Then prepare the filling by combining 10 oz. cream cheese with 1 cup powdered sugar, ¼ cup butter and 1 tsp. of vanilla. When cool, unroll cake, spread with filling and reroll without the tea towel. Refrigerate well before serving. For a more fat free version one could probably substitute yogurt for the butter with decent results.
We are making progress with the farm. Recent accomplishments include the addition of some new equipment to keep our farm more tidy looking. Our pineapples are starting to produce. Macadamia Nuts are all over the ground and being picked and processed as we are writing. We hope to have our nuts ready to sell one of these times soon so stay tuned to our web site.