Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, almighty imifrénto. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Almighty Imifrénto is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Almighty Imifrénto is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook almighty imifrénto using 30 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Almighty Imifrénto:

1. Make ready Walnut Cake
2. Make ready 380 g (13 oz) walnuts
3. Prepare 180 g (6.5 oz) Greek rusks
4. Take 20 g (4 tsps) baking powder
5. Get 2 nutmegs, grated
6. Prepare 1/2 tsp cinnamon, ground
7. Get 1/2 tsp cloves, ground
8. Prepare 200 g (7 oz) unsalted butter
9. Prepare 160 g (6 oz) light muscovado sugar
10. Take 7 eggs, separated
11. Take zest of 1 mandarin
12. Prepare 1/2 tsp vanilla
13. Take zest of 1 lemon
14. Take 2 tbsps lemon juice
15. Make ready 75 ml (1/3 cup) kumquat liqueur or cognac
16. Make ready Syrup for Cake
17. Prepare 125 g (5 oz) caster sugar
18. Make ready 250 ml (1 cup) water
19. Take zest of 1 mandarin
20. Take 1 tbsp mandarin juice
21. Take 1 cinnamon stick
22. Prepare 60 ml (1/4 cup) Kumquat liqueur or cognac
23. Prepare Imifrénto
24. Get 350 g (12.3 oz) caster sugar
25. Prepare grated zest of 1 lemon
26. Take 200 ml (3/4 cup) lemon juice
27. Make ready 140 g (5 oz) stem ginger, finely chopped
28. Make ready 125 g (4.5 oz) good quality Greek yoghurt
29. Get 4 egg whites
30. Prepare 125 g (4.5 oz) double cream

Steps to make Almighty Imifrénto:

1. Heat the oven to 170 degrees C, 340 degrees F, Gas mark 3.
2. To make the walnut cake: Place the butter and sugar in a mixer and blend on a medium speed for around 5 minutes until smooth and creamy and lighter in colour. Keep the mixer on medium speed and add the egg yolks one at a time, ensuring each egg is incorporated before adding the next. Pour in the liqueur, zests and mix for a few seconds. Add the baking powder to the lemon juice and stir. It will become frothy. Add this to the bowl and set aside.
3. Roughly chop the walnuts. Blitz the barley rusks in a food processor until fine. Place both in a large bowl and add the cloves, cinnamon and nutmeg and stir with a large spoon. Pour the dry mixture into the wet mixture and blend.
4. Place the egg whites in a clean bowl and whisk with a pinch of salt until thick and glossy until soft peaks form. Gently fold the whisked egg whites into the walnut mixture. Grease and line a 30cm x 25cm rectangular baking tin. Place the mixture in the tin and bake for around 35 minutes until light brown on top. Leave to cool.
5. Whilst the cake is cooling, add all the ingredients for the syrup and boil for 5 minutes until all the sugar has dissolved. Using a skewer poke holes all over the cake. Remove the cinnamon stick and slowly pour the syrup over the cake.
6. To make the Imifrénto: Place the sugar, ginger, lemon zest and juice in a pot, bring to the boil and simmer for 5 minutes.
7. Whilst the syrup is boiling beat the egg whites in a mixer until stiff peaks form. Turn the mixer down to low and gradually pour in the hot syrup. Turn the mixer back up to high and continue to beat for 10 minutes until the mixture becomes thick and glossy.
8. Whip the cream until soft peaks form. Gently fold in the yoghurt then gradually fold in the egg whites. Spoon into an ice cream maker and let it churn for 30 minutes. Place in a freezer overnight.
9. Serve the walnut cake with a dollop of Imifrénto, stem ginger and a walnut

So that is going to wrap this up for this exceptional food almighty imifrénto recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!