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RECIPES
FIG AND PRUNE TEACAKE
INGREDIENTS
1 cup/180g chopped, pitted prunes
½ cup/90g chopped figs
2 tablespoons golden syrup
¼ cup/70g brown sugar
1 teaspoon bicarbonate of soda
1 cup/250ml warmed orange juice
2 cups (300g) wholemeal plain flour, sifted
Crunchy topping:
¼ cup brown sugar
¼ cup (75g) wholemeal plain flour
¼ cup desiccated coconut
¼ cup chopped mixed nuts; almonds,
walnuts & pecans
50g butter, softened
METHOD
1. Pre-heat oven to 180ºC.
2. Assemble mixer using scraper beater.
3. Place all topping ingredients into
mixing bowl, using Folding/Kneading
setting, mix 1 minute or until butter is
well combined. Remove from bowl and
set aside.
4. Place fruit, golden syrup, brown sugar
and bicarbonate of soda into mixing
bowl. Pour in orange juice.
5. Using Folding/Kneading setting, mix
until ingredients are combined, about
20 seconds.
6. Add wholemeal flour, continue mixing
until just combined, about 20 to 30
seconds. Do not over mix.
7. Pour mixture into a lightly greased and
base lined 22cm loaf pan.
8. Sprinkle topping ingredients evenly
over cake mixture.
9. Bake for 50 -55 minutes or until a
skewer inserted into the middle of the
cake comes out clean. Allow cake to cool
in pan for 5 minutes before turning out
onto wire rack to cool.
FRUIT AND HONEY SLICE
Makes 20-24
INGREDIENTS
200g butter, softened
½ cup caster sugar
1½ cups (225g) wholemeal self-raising flour
½ cup (75g) plain flour
Filling
200g dried Fruit Medley, finely chopped
1 tablespoon honey
¾ cup water
METHOD
1. Pre-heat oven to 180ºC.
2. Assemble mixer using scraper beater.
3. Using Creaming/beating setting, beat
butter and sugar until light and creamy,
about 3 minutes.
4. Sift flours together.
5. Using Folding/Kneading setting,
gradually add sifted flours to creamed
mixture until a soft dough forms, about
30 to 40 seconds.
6. Press two-thirds of the mixture, evenly
and firmly, into a 20cm x 30cm
lamington pan lined with baking paper.
Cover and refrigerate.
7. Combine fruit medley, honey and water
in a small saucepan. Stir over medium
heat until mixture boils. Reduce heat
and simmer for 10 to 15 minutes or until
liquid has almost evaporated. Remove
from saucepan and cool.
8. Spread cooled fruit mixture over chilled
pastry base. Crumble remaining pastry
mixture and sprinkle over fruit filling.
9. Bake for 20-25 minutes or until cooked
and light golden.