Spicy Nut Loaf
150 g (¾ packet) tennis biscuits
100 g Safari Pecan Nuts
65 ml desiccated coconut
10 ml ground cinnamon
10 ml ground nutmeg
3 ml salt
220 g creamed smooth cottage cheese
125 ml soft brown sugar
3 jumbo eggs
the finely grated rind of an orange
125 ml self-raising flour
30 ml cocoa powder
5 ml baking powder
Rich Butter Icing
125 g soft butter
250 g icing sugar, sifted
10 – 15 ml milk (or lemon juice, if you like)
optional seasoning: grated fresh ginger, ground mixed spice or vanilla extract
optional garnishes: chopped chocolate bits and cinnamon quills
Place the tennis biscuits, pecan nuts, coconut, cinnamon, nutmeg and salt in a processor and process into fine crumbs. Keep aside until required.
In a large bowl, cream together the cottage cheese and sugar. Stir in the orange rind. Beat the eggs in, one at a time, adding a dessertspoon of flour with each egg that you add. Beat well after each addition.
Combine the remaining flour, cocoa and baking powder and sift it into the egg mixture. Sprinkle the nut-crumb mixture on top and lightly fold in. Do not overwork the mixture.
Pour the mixture into two small foil loaf pans that's been sprayed with non-stick spray. Bake in the oven preheated to 180º C for 50 minutes to an hour or until a toothpick inserted into the centre of a loaf comes out clean.
Remove from oven and allow to rest for 5 minutes before turning it out onto a wire rack. Cool completely before icing.
For the Rich Butter Icing, cream together the butter, icing sugar and milk or lemon juice. Add any of the optional seasonings and mix well.
Slice any peaked tops and the side crusts off each loaf. Now sandwich the two loaves together with half of the icing. Use the rest to ice the top of the loaf.
Garnish to taste with chopped chocolate bits and cinnamon quills before serving.
Makes 1 large loaf