Filter
Top Products
5. Remove the processing blade and spoon
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 40-50
minutes or until cooked, when tested with
a wooden skewer.
6. Allow the cake to cool slightly and remove
from baking pan.
Ganache
300g rich, dark chocolate
200ml cream
1. Using the processing bowl fitted with the
universal 's' blade, process the chocolate
until roughly chopped.
2. Remove the processing blade and place
chocolate into a clean, dry, heatproof glass
bowl.
3. Heat the cream in a small saucepan and
bring to the boil.
4. Pour the cream into the glass bowl over
the chocolate and stir until the mixture is
smooth and glossy.
5. Allow mixture to almost set in refrigerator.
Then spread over cake with a spatula and
place in fridge to finish setting.
Sticky Date Pudding
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
2
/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat oven to 180°c. Grease and line a
20cm cake pan with baking paper.
2. Using the processing bowl fitted with the
universal 's' blade, place dates, soda and
water into the food processor. Place the
lid on and allow the mixture to stand for 5
minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared pan and bake
for about 1 hour or until cooked when
tested with a wooden skewer. Remove
from oven and stand for 5 minutes before
turning out onto a wire rack.
6. Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
Lemon Lime Tart
Sweet Shortcrust pastry
1¼ cups plain flour
¹/
³
cup icing sugar mixture
¼ cup almond meal
125g butter
1 egg yolk
1-2 teaspoons cold water
Lemon lime Filling
1 tablespoon grated lemon rind
¹/
³
cup (80ml) fresh lemon juice
¼ cup (60ml) fresh lime juice
5 eggs
1 cup (220g) caster sugar
200ml thickened cream
Recipes continued
28