Carrot, Walnut & Raisin Cake

Preparation 15 Minutes

Cook 40 Minutes

Serves 1 cake

Method

 

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Ingredients

1 cup (150g) Plain flour

1 tsp Baking powder

3/4 tsp Bicarb soda

1/2 tsp Salt

1/2 tsp Cinnamon

3/4 cup (170g) Caster Sugar

2 Eggs

5 tbsp (70g) Olive oil (1/3 cup)

440g tin Crushed Pineapple

1/4 cup (30g) Sunbeam Walnuts + 1/2 cup (60g) to garnish

1/4 cup (40g) Sunbeam Raisins

1 cup Grated Carrot

FROSTING

120g Butter

120g Cream Cheese

1 tsp Vanilla

250g Pure Icing Sugar

Recipe Collection

Banana Date Loaf

  1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
  2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Spiced Currant Biscuits

  1. Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
  2. Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
  3. Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.

Mini Fruit Pies

Preheat oven to 180oC

  1. Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
  2. Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
  3. Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
  4. Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
  5. Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.

Fruit & Nut Slice

  1. Preheat oven 150°C (fan-forced).
  2. Line a loaf tin (20cm x 10cm) with
    baking paper.
  3. Combine all ingredients in a bowl and
    stir until well combined.
  4. Spoon mixture into prepared tin and
    bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

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