Orange & Olive Oil Almond Cakes (Gluten Free)
Preparation 10 Minutes
Cook 20 Minutes
Serves 12
Method
- Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
- Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.
Ingredients
¾ cup gluten free flour
½ cup SUNBEAM Almond Meal
¾ cup caster sugar
2 tsp gluten free baking powder
½ cup quality olive oil
½ cup milk
2 extra large eggs
Finely grated rind of 1 orange
SUNBEAM Flaked Almonds, for sprinkling
Recipe Collection
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
Hot Cross Buns
In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.
Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.
Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.
In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.
Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.
Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.
Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.
Divide the dough into 12 pieces and roll into balls on a lightly floured surface.
Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.
For the paste:
In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.
Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.
Bake on the middle rack in the oven for 20 mins or until golden.
Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.
Serve warm or at room temperature.
Walnut & Sultana Monkey Bread
Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.
Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.
Punch down the dough: Punch down the dough to release the air.
Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.
Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.
Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.
Bake:
Bake until the top is lightly browned, about 40 minutes.
Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.
Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180℃.
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.
Add in the dry mix ¼ cup at a time, until you form a smooth batter.
Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.
To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.
Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.
Tomato & Raisin Chutney
- Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
- Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.
Once opened, store chutney in the refrigerator.
Candied Walnut & Beetroot Salad
- In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
- Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
- Remove skin of orange and slice into segments, crumble goats cheese.
- Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.
